This Paneer Pasanda recipe is an absolutely tempting and delectable Paneer recipe. It is prepared by stuffing cashew, raisin, charoli and grated coconut paste into paneer slices, frying the sandwiched paneer in a light golden colour then preparing a rich creamy gravy and simmering the stuffed paneer into it............this recipe is real yummy, it is so delicious that I am sure it will become your favourite (pasand ki) recipe instantly. Ingredients - Paneer (cottage cheese) - 250 g Onion - 2 med (peeled n boiled) Garlic paste - 1 tbsp Ginger paste - 1/2 tbsp Cashews - 7-8 Pepper powder - 1/2 tsp Red chilli powder - 1/2 tsp Coriander powder - 1 tsp Cumin powder - 1/2 tsp Turmeric powder - a pinch Tomato puree - of 1 med size ( blanch n puree) Cornflour - 3 - 4 tbsp + Oil - 5 - 6 tbsp + for frying Bay leaf (tejpatta)- 2 Cream - 1 tbsp Filling - Cashews (kaju) - 8-10 Raisins soaked in water - 2 tbsp Charoli (chironji) - 1 tsp Grated coconut - 2 tbsp Full cream milk - 3-4 tbsp Turmeric powder - a pinch
Method - 1. Drain the raisins and cut all whole dry fruits, grind it in a grinder with the coconut, a bit coarsely. 2. Take it out in a bowl and mix it with little milk and turmeric powder to make it a paste. 3. Take paneer and cut it either in rectangles or triangles according to your preference. 4. Fill it up with little filling, spreading it all evenly and cover it up with another triangle shaped paneer to make it a sandwich. Prepare all. 5. Take a bowl and put cornflour and 5-6 tbsp of water. 6. Dip the sandwiched paneer into the cornflour mixed water and shallow fry it in a nonstick frying pan, using little oil. Fry it on both the sides. keep it aside. To Prepare Masala - 1. Grind the onions with cashews, take a karahi and heat oil in it. 2. Put bay leaf and the ground onion paste, fry until brown, add the garlic and ginger paste and fry it for a while. 3. Put all the dry masala, salt and fry for a minute on a low flame. 4. Add the puree and keep frying it for 5 minutes. 5. Add 1/2 cup warm water and let it come to boil. 6. Add cream and sandwich paneers and cover it, let it simmer for a minute. 7. Take it out on a serving plate and serve it with naan, tandoori or rumali roti.
My dear friends, today's special is Galouti kebab, which I wanted to post as Eid special but due to some reasons could not do it, this special "mouth melting" kebab has a very interesting story related with it. Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes, that he commissioned the creation of a version of his beloved kebabs that could be eaten without teeth. His court chef designed a new kebab that would use the finest lamb cuts, mince them twice very finely, add a tenderizer and flavor the whole with a heavenly spice mix. This Galawati kebab came into existence which means "melt in your mouth" and was perfect for the toothless Nawab who continued savouring this until his last days. The original recipe that brought many a smile on the Nawab's face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.
Ingredients - Minced meat (keema) - 250 g Mutton fat - 25 g Onions - chopped n deep fried 1 medium Ginger paste - 1 tsp Garlic paste - 1 tbsp Poppy seed - 2 tsp (soak in little water and make a paste) Black pepper - 1tsp ground Raw papya paste - 1 tbsp Clarified butter (pure ghee) - for frying Roasted gram flour - 1 1/2 tbsp Red chilli powder - 1 tsp Curd - 2 tsp Kewra water - 1 tsp Live charcoal - 1-2 pieces for smoking Salt - to taste
Dry Masala - Coriander seed 1/2 tsp, cardamom green 2, black cardamom 1, clove 4, mace 1/2 tsp, nutmeg 1/2 tsp, cumin seed 1 tsp, fennel seed 1 tsp, cinnamon 1/2 inch, all spice (kababchini) 4, bay leaf 1 Lightly roast the masala n dry grind it to a fine powder.
Method - 1. Marinate the minced meat with papaya paste and keep it for 15 minutes. 2. Put it in a pressure cooker with 1/2 tsp salt and little water and bring it to a whistle. 3. Let the meat cool down, drain and mince it in a grinder to a fine paste with the mutton fat. 4. Deep fry the onions to a golden brown colour and add it to the grinder and again grind it with the minced meat until mixed. 5. Take it out in a deep bottom pan and mix ginger garlic paste, poppy paste, gram flour, chilli powder, pepper powder, curd and adjust salt in it and keep it for 1/2 an hour. 6. Add 2 tsp of dry masala and kewra water. 7. Keep the live coal in a foil paper in the center of the pan and drop little ghee on it when it starts smoking cover and keep for 10 min and allow to spread evenly. 8. Heat a flat big tawa, put ghee on it, make round flat tikkis of the mix and shallow fry it on both the sides till dark brown. 9. Serve with green chutney and lemon wedges.
