PANEER RECIPES

JAI JINENDRA,

Kalakand.....milk cake.... Alwar ka mawa...

. whatever you say... it's really Yummy....

Main ingredient is patience and time 😜

1&1/2 ltr milk

150 gm sugar

1/2 tsp lemon juice

2 tbsp Ghee

🧑‍🍳 First In thick bottom kadhai boil milk on medium heat with constant stirring , till the milk quantity reduces to half.

🧑‍🍳 Add 1/2 tsp lemon juice ( not more thn that ).and stirr constantly.

Slowly milk will curdle in sometime and becomes thick ( it will take time )

🧑‍🍳 Now add sugar in 3 batches

stirr continuously and dissolve the sugar well.

Thn add second batch and stirr well . Finally add remaining sugar and stirr constantly

🧑‍🍳 Milk thickens and turns slightly golden brown.

also the milk mixture starts to separate pan.

now add 2 tbsp ghee and mix well.

🧑‍🍳 Cook it for future 2 min till it becomes thick

🧑‍🍳 Transfer the milk mixture to greased vessel.

Cover it with lid and warp the vessel in thick towel and keep aside for 4 hrs.

🧑‍🍳After 4 hrs demould it. Cut it into rectangular pieces and decorate with almond and enjoy .

Hiral(Hemal) Jay Poldiya Pune / Bayath

Komal kurwa Hubli

For ras malai

Same admin reciep follow by making paneer Once it's boils add lemon water n so that u vl get nice paneer

Aftr that u have to kneed that paner for 10/15 min so that it vl get more soft

N do ball of that panner

Now take 1cup sugur add 3cup water n keep it for boiling once it's boil add that paner ball in that.with in 2/3 min it vl b double size of ball remove the excess all the balls from it n excess water with the help spoonn keep in plate n for 10/20 min keep that plate in fridge

Once ur fodeli badam n then milk is cold add all balls in that milk n keep it in fridge for cooling .

Serve as cool only

Barkha shah..

8767909874

Ingredients

Milk 1ltr

Sugar 1 an halfcup

One Lemon jiuce

Half cup water

Take 1 lit cows milk......now add milk in pan turn on gas....take one lemon squeeze an add half cup water....when milk gets boil off the flame..an remove malai frm top...when rasgulla making make sure no fats r there in milk.....an cool fr 5 min...now add that lemon water an curdle milk.....keep fr 5 min...now strain that mixture into musklin cloth an wash paneer properly.....an hang fr 2o to 30 min.....after that take that paneer into plate an mix this mixture with ur palm...an make soft paneer....now make chasni take sugar 1 cup 3 to 4 cup water boil fr 10 min.....now make balls frm paneer....make aure no craks.....now slowly add this balls into sugar syrup n boil fr 15 min.....an cool down enjoy..

Tip.....fr soft rasgulla add lil sugar in between paneer ball ...wen u make balls

Purvi Nagda

Ghatkopar west

Milk 2 litres when comes to boil or milk decreases to half or so then add lemon juice or fatakri keep stirring continuously it could stick to the bottom

You will see the fats granules coming keep stirring it will become thick then add sugar and half spoon ghee this process you should repeat 3 times Greece the aluminium bottom slightly

Off the gas and thick milk pour into aluminum container keep in freeze for 3 hours and decorate with nuts ...

Sneha Subash Momaya

Tiruppur

Group 2

Rasgulla

1 litre milk, full cream cows milk

2 tbsp lemon juice

1 cup water

1½ cup sugar

8 cups water

Method

In a pan add 1 litre milk.

Stir occasionally and get to a boil.

Add lemon juice and stir well till milk curdles completely.

Immediately drain the curdled milk into the hand kerchief.

Pour a cup of water and clean the paneer as it has lemon juice in it.

Squeeze off excess water.

Hang for 30 minutes or till all the water drains off completely.

After 30 minutes, start to knead the paneer.

Knead paneer till it turns out smooth without any grains of milk.

Make small balls of paneer and keep aside.

In a deep vessel take 1½ cup of sugar.

Add 8 glasses of water and stir well.

Boil the syrup for 10 minutes on medium flame.

Drop in the prepared paneer balls into boiling sugar syrup.

Cover and boil for 15 minutes. The paneer balls will double in size.

Keep aside till it cools completely and then refrigerate.

Barkha Shah 8767909874

Mini Punjabi paneer grill

I made Paneer with admin Recip its turn out super soft and yummy ingredients

Lavang

Taj

Badam fodeli

Malai

Tomato besan 1tbsp for coating

Paneer home made

Capsicum

Shahi Garam masala

Whole Kashmiri lal marcha

Haldi

Salt

Lal mirch pwd

Dhaniya pwd

method

Take one pan on the flame add lil oil now add jeera ,laving,taj,badam fodeli,akha marcha,elaichi akha,roast fr 1 min.....now add tomato to it...salt haldi pwd,lal mirchi pwd, dhaniya pwd some garam and masala besan ....an mix all....now boil this mix till tomato get mushy.....then off the flame....cool it fr some time....now again take pan add lil oil or ghee add capsicum diced an saute it fr 5 to 7 min...not too much ....take a side...now take mixi jar pour that mixture into it...add gharka malai...an churn it....lil thik paste

Now take a pan add oil or ghee an add that paste boli fr 5 min add salt then add paneer an boli fr 5 min then add saute capsicum an boil more 5 min.....garavy its should lil thick....now take tooth pick....an put paneer one an capsicum again paneer....make this sticks now take grill tawa put ghee or oil an saute this stick fr 5 min Cooke all side ...an sprinkle some chat lemon juice masala.....enjoy hot grill in rainy season with .some salad

Lipi k lalka

Paneer jalebi

Ingredients:

2 tbsp paneer

4 tbsp maida

Pinch of baking powder

Pinch of yellow color

Method:

Take all the ingret And make a fine paste in mixer

For chashni

Sugar 200 gms

Water 50 ml

Make 1 1/2 tar chashni nd and pinch of cardamom powder and saffron to chashni..

For jalebi:

Take a jabeli frying pan add ghee to it

And deep fry till it's crispy

Now put the jalebi to the chashni and dip it for one minute and take it from the chashni and serve hot

For garnishing: chopped almonds...(kaagdi badam)

Lipi k lalka

Take 1 ltr milk boil and reduce it to 3/4th .

Thn add 150 gms sugar

And saffron as per u need

Then pinch of Cardamom powder . Thn add 8 to 10 chopped almonds. And keep it in fridge to cool

Remove angur's from sugar syrup and add to the milk

Garnish with saffron and almonds (kaagdi badam?

Lipi k lalka

Gadag (karnataka)

Paneer n corn patice

ingredients

200gms paneer

100gms corn (raw)

Black pepper 1/2 tsp

Salt as per taste

Chat masala 1tsp

Red chilli powder 1 tbsp

Maida 4 tbsp

Oil to fry

Method: mash the paneer finely then and add crushed corn and mix all the other dry ingredients and make any shape u like and deep fry and serve hot wit green chutney tomato ketchup and emli chutney

Kdo kitchen Queen Group 2

Kusum Momaya Mulund

Royal Paneer Malai Roll

Ingredients

Malai

Paneer

Plum jam

Sugar

Kesar

Elaichi

Chocolate syrup

Recipe

Take 2 litre fat malai and put it on a plate. Malai has to be very cold. Sprinkle kesar milk on the malai. Take paneer and plum jam and mix it together and make a roll and put it on the malai batter. Make a roll. Keep refrigerated for 2 hours. Drizzle chocolate syrup on top and take a grater and grate paneer on top of the roll. Serve chilled.

10.

Khama jain

9224184981

Mulund e

Kesar vatika

Ingredient

1ltr milk

1 lemon juice

1 cup sugar

4 cup water

Kesar 15-20 strend

2 tbsp milk powder

2tbsp malai

2 tbsp bura sugar

Paneer of one litre milk . Kneed well and make same size squares. Mix sugar and water to make syrup add kesar to it . As it starts boiling add squares one by one.keep on high flame for 7 mnts then turn them softly and keep for more 7 mnts. Then let it cool for 1 to 2 hrs. Mix malai, milk powder and bura cook for 5 mnts till its leave the sides. Let it cool cut the squares from the middle and apply the mixer of malai and powder. Decorate it with the kesar and milk drop. Enjoy the mouth waterting kesar vatika .

11.

Khama jain

9224184981

Mulund east

Paneer corn chilli samosa

Ingredient

Paneer of 1 ltr milk

1 big size capsicum

1 cup boiled corn

1 tbsp green chilli paste

1 tbsp garam masala

Salt to taste

Wheat flour sieved by maida strainer

2 tbsp of oil for mon

Oil for deep frying

Make dough of flour ,salt and oil.keep it for 10mnts.

Saute capsicum,corn and paneer add chilli ,garam masala and salt. Let the stuffing cool down. Make small puri from dough cut it in half and make cone shape of it feel the stuffing and make samosa. Deep fry and relish it with sauce and chutney.

12.

પનીરના ગુડના રસગુલ્લા

સામગ્રી

દુધ, લીંબુ ગોડ

દૂધને ગરમ કરી ગેસ બંદ કરી લીંબુ થી ફાડવું પછી પનીરના ગોળા મસળી મસળીને કરવા ગોડની ચાસણી બનાવી આ ગોળા ૨૦/૨૫ મિનિટ ઉકાળી રસગુલ્લા બનાવવા

Laxmiben Maisheri

Ghatkopar

PANNER QUICHES

________

Divya Henil Lodaya

Ghatkopar East ________

Ingredients

For Quiche

1.Wheat Flour - 150 grms

2.Olive Oil - 1 tbsp

3.Vinegar - 1/2 tbsp

4.Water - 100 ml

5. Ghee/butter - 2 tbsp

6.Salt - to taste

For Filling

1.Panner - 150grms

2.Chopped capsicum - 1 cup

(Red, yellow, green)

3.Tomato puree- (2 small tomato)

4.Cumin seeds - 1 tsp

5.Garam Masala - 1tsp

6.Shahi Panner Masala - 1tsp

7. Kashmiri chilli powder- 2 tsp

8.Salt - to taste

Method

1.Sieve the wheat flour using maida sieve to obtain fine flour.

2.Add vinegar, olive oil,salt to the flour and bind it using water to prepare a smooth dough.

3.Knead it well for 10-15 min.

4.Sprinkle some dry flour on the dough,cover it with a cloth and rest it for 30 mins

5. Roll out thin sheet (use dry flour generously)

6. Apply ghee/butter on both sides of the sheet

7. Cut the sheets into small squares and arrange it in the cup cake mould to make quiches.

8. Pre heat the oven at 180 degree and place the quiche tray for baking for about 15/20 min untill the quiche edges turn golden and let it cool once baked.

Paneer Filling Method

1. Add oil to the pan and add cumin seeds.

2. Add tomato puree and stir ocassionly untill oil is separated.

3 . Add capsicum and saute.

4. Add all the dry spice powder and mix well.

5. Add shredded paneer . (The mixture should be considerably dry)

6.Apply butter with a brush to the insides of the quiche and Pour the paneer mixture into it. Bake the filled quiches to about 10 minutes to obtain a crunchy and tangy snack !

14.

Priya Momaya

9029519953

KDO Kitchen Kween Group 1

Jain Paneer Tikka

Ingredients:

1. Bell pepper A little cut into big cubes

2. Tomatos: 1nos (layers cut into big size pieces)

3. Paneer: 500gms( cut into big cubes) Home Made by Admins Recipe (Rashmi Ajani)

4. Curd: 1 bowl(without water)

5. Garam masala: 1tbs

6. Suth Powder

7. Cumin powder: 1tbs

8. Salt: 1tbs

9. Chaat masala: 1tbs

10. Red chili powder: 1tbs

11. Green Chilli Paste 1tbs

Method:

Step 1: Preparing the marination

In a bowl put the curd in and add green chili paste, salt, red chili powder, cumin powder, chaat masala ,suth powder and garam masala and mix it well.

Step 2: Coating the ingredients

Now add the diced bell peppers and tomato and mix it well so it is coated well. Add the paneer cubes as well and mix with light hands.

Cover with a film and keep in the refrigerator for 1 hour at least. After an hour take it out and mix again.

Step 3: Putting on skewers and grilling them

Now place the paneer pieces and bell peppers in the skewers in an organized way and place on a tray and grill in a pre heated oven on 200 degrees for 20mins.

It’s about done so take it out and plate them. Serve them well and enjoy.

15.

Sau Seema Chandresh Lodaya Khamgaon

Gulkand Sandesh

Samagri

Paneer 1/2 cup

Milk 1/2 cup

Cornflour 2Tbs

Milk powder 3Tbs

Powder sugar 2Tbs

Gulkand 1Tbs

Vanilla essence 4drops

1Tbs ghee

Uper ni badhi samagri mixi ma pisi levi

(Essence ane ghee nahin nakhvun)

Non stick pan ma ghee nakho gharm thay pachi

Better add karo

Halavo pan chode etle thandu thava do

Pachi Roll kari freeze ma thandu thava do

Ane cut Kari serve Karo

16.

Name-Samta khona

M-9819817688

Mulund west

Receipe name-PANEER POCKETS WITH PLUM SAUCE

INGREDIENTS-HOME MADE paneer-100gm

Boiled and crushed Corn-1/2cup

Boiled and crushed Green peas-1/2cup

Tomato-1 finely chopped

Capsicum finely chopped

Soonth-1tsp

Black pepper-1tsp

1tbsp green chilli paste

Wheat flour-1cup

Oil-2tbsp

Salt to taste

Oil to fry

INGREDIENTS FOR PLUM SAUCE:

4 plums

2 tbsp sugar

2 dry red chilli

Salt to taste

Water as need

METHOD:

●PLUM SAUCE:Take plum cut into pieces,in a pan put plum,sugar,red chilli and salt and saute till sugar melt..let the mixture cool down,transfer mixture In the mixer jar and make a smooth paste and lastly add limbu juice...sauce is ready

FOR POCKETS:

● Take a bowl,add boiled n crushed corn and peas,tomato,capsicum....

●Take a pan on gas,add oil,soonth,mix Veg and salt ,saute till it get dry,add black pepper,greenchilli paste and let's the mixture cool down

● then add paneer mix well..the mixture is ready

●Take wheat flour in the bowl,add salt,oil and make medium soft dough

●take a small part of dough and make a big roti but little thick. Cut Into small square shape

● In one square part put the 1tsp of mixture and cover it with another square and seal it with hands

●Give any design to the corners and seal properly(I have given with fork)n pockets are ready

● Take a pan ,put oil in it,place a pockets in the oil and shallow fry till it become golden brown..

●SERVE HOT WITH TANGY PLUM SAUCE..

17.

*Hetal Bhavesh shah,, Halol

Dish name* :- coffee flavor Paneer Barfi

Ingredients :-

Paneer 2cup

Mavo sweet 2 cup

Milk powder 2cup

Coffee 1 spoon

Method :-

Take a bowl grated panner,

Add home made sweet Mavo, milk powder mix it well add coffee powder n grind it till lot become smooth. Take a mould Greese it with ghee spread about made mixture set it for 1 hr in fridge then cut it n serve it. (if u don't want to use coffee u can avoid it just add elichi powder. N I he used home made sweet Mavo if u use non sweet raw Mavo add sugar as per taste.

18.

Mung paneer Stuff idli.

Ingredients -

Mung flour.

Rice flour,

Soaked Mung daal,

Salt.

Eno.

Green chilly paste,

Hing,

Hot water.

Stuffing-paneer, capsicums, corn, chilly flakes, pepper powder, salt, green chana.

Mix all.

Method-take vessel put rice flour, mung flour, soaked mung churned,salt ,green chilly paste mix all well.

Add Eno,lil water mix again

Take idli cooker pour Lil batter uspe stuffing rakhe n pour Lil batter again. Sprinkle chilly flakes. Make idlis, cut kar k we can fry too.

Serve wit sauce n chutney.

19.

Rakhi special too....

Black moghalai.

Inredients-

Wheat biscuit ,

Sweets colour,

Malai,

Coco powder,

Milk,

Greated coconut,

Greated paneer

Badam (fod k crush ki hui).

Powdered sugar.

In Blender add biscuit coco powder n churn it.

Method-

Black dough-blended mixture, sugar, malai,milk

(malai n Milk is to b added to make a dough. Us hisabse hi dale.)kadak dough banaye.

Yellow dough. -paneer, coconut, colour, badam chopped , sugar,malai Lil, n mix all n make dough.

Finally-take foil paper put black dough press Lil upar se foil waps Rakhe n laat le.

In square shape so day we can put yellow stuff properly.

Roll yellow dough in long way place it on black dough n roll it. Freeze it for 1hr n den roll it in chopped or flakes badam n cut. N serve.

Paneer khichiya roll stick.

Ingredients -

1/2cup boild peas.

2tbsp finely chopped capsicum.

2tbsp boils corn n half crush.

1tsp green chilli paste.

3tsp paneer.

1/2cup rice flour.

1cup dariya ka powder.

2cup water.

Salt.

Oil to fry.

Jeera powder.

Chilly flakes.

Stuffing -corn, peas, capsicum,paneer,chilly flakes, salt Jeera powder

Mix all.

Slurry-wheat flour, add hing, haldi,salt,red chilli powder, dhaniya powder. Water dal k Rhoda bhajiya type banaye.

Method- take bowl add rice flour,dariya powder, water, salt, green chilly paste, Jeera powder.n make as dhokla batter. N dhokla plate me dal de. Den cool completely. Add stuffing n thodasa stuff nikal K rakhe for final stuffing.

Make balls of it n stuff dem by putting left stuffing n deep fry it.

Server wit sauce n chutney

Steamed Sandesh

Ingriedients:

Paneer 200 gms

Sugar 1/2 cup( as per taste)

1/3 cup milk

Elaichi powder

Some kesar strands(optional)

Method:

Take a mixer jar..put crumble paneer,sugar n grind it.now add milk n grind again to make a smooth mix..add elaichi powder.

Now take a dish.grease it with ghee n pour the paneer mix in plate,pit kesar strands on top.

Steam it for 15-20 mins.check with toothpick.

Cool it for some time n keep in fridge for half n hour.

Then cut into pieces.

Meghana a shah,halol

22.

Paneer n kache kela kofta

Jasmine Geetesh Chheda

Plainsboro- NJ

Ingredients for kofta

Paneer( crumbled or grated)

Kache kela ( boiled and mashed)

Green chillies chopped

Amchur powder

Salt

Garam masala

Besan (1-2 tsp for binding)

Oil for frying

Mix everything together and make small balls and fry them

Ingredients for Gravy

2 Tomatoes

1 cup capsicum ( I have added all types , red , green yellow)

1 tsp Magaj Teri na bhej

Mix everything and make purée.

Take a pan , put some oil in it when it is hot , add mustard , cumin, let it crackle then add red chili powder, dhana jeera powder and garam masala. Sauté for 1 minute, then add the purée, when it starts to boil add the kofta and cook for 5 minutes. Serve it hot with paratha or roti.

23.

Paneer Peda

Ingredients

1 cup paneer

1/2 cup malai

1/2 cup milk powder

1/2 cup sugar

Method

Mix all ingredients in non-stick pan.

Stir for 5 to 7 minutes at slow flame.

Once it becomes thick turn off gas and keep it to cool down.

Give shape and garnish with (fodeli badam) Almond or chocolate syrup.

By Meena Lodaya

Dombivali

24.

Vipula dand (shah), kandivali

JATPAT PANEER PAKORA

Ingridents:

Paneer cubes 10 to 15 nos.

Rice flour 1 cup

Maida 1/2 cup

1 tbsp red Chilly powder

1 tbsp black pepper

Salt as per taste

Capsicum 1/2 cup

Daliya 4 tbsp

Green chilly 4 to 5 nos.

Oil for fry

Receipe:

In mixture jar take capsicum, daliya,green chilly, salt and make paste with little water.

Now take paneer two cube, in one cube sprade paste on it and put second cube on it like sandwich.

Make all Cubs like this.

In bowl mix maida, rice flour, red chilly powder, black pepper, salt and little water and mix well ( no lumps)

Now in pan hit oil on medium flam and put all sandwich paneer cubes on above flour mix and fry pakora on medium flam till golden brown.

Paneer pakora is ready to serve hot.

25.

Vipula dand (shah), kandivali

PANEER MALAI MASALA

Ingridents:

Paneer

2 no. Medium Tomato

3 no.Green chilly

5 tbsp Magad tari na bij

1/2 cup Malai

1 tbsp ghee

1 tbsp oil

1 tbsp cumin seed

1 tbsp Coriander powder

1 tbsp Chilly powder

1 tbsp haldi powder

1 tbsp garam masala

Receipe:

In mixture jar take Tomato, ,magad tari bij,salt, green chilly, and little water and grind smooth paste.

Cube the paneer and add salt and chilly powder on paneer and keep side for 5 minutes

In pan add ghee and oil as it hot add cumin seed as it crackel add paste we grind, saute in slow fam till oil separated then add haldi powder, chilly powder, garam masala, coriander powder and little water and saute for minute.add Malai and mix all well.

Now add paneer cubes and little water and mix for 2 minute.

Paneer Malai masala is ready to serve with rice or roti.

For making paneer:

500ml milk boil.

As it boil come switched off pan then add some drop of lemon and put side for cool till paneer separated.

Now all paneer take in some muslin cloth and well press all water to come out.

U can hang it for 2 minute and put some heavy pan on it till water come out from paneer.

After then put paneer in dabba and put in refrigerator for half an hour.

This paneer can be store 2 week.

26. Admin Rashmi Ajani

Corn Paneer Balls

Ingredients

Sweetcorn krenals - 1 cup (100 grams) (seeded)

Home made Paneer - 200 gram

Corn poha fried crumbs/ or Roti crumbs -1bowl

Corn flour - 3-4 tbsp

Green chilly - 2-3 (finely chopped)

Salt- more than 1 tsp (as per taste)

Black pepper - 1/4 tsp

Oil - for frying.Method Place sweetcorn seeds in boiling water and cook for 5 minutes. Turn off the flame and take out sweetcorn seeds from water. Grind coarsely with help of mixture grinder.

Grate paneer. Add sweetcorn mixture in paneer. Also add 2 tsp corn flour, green chilly, salt, black pepper and Separate out little amount of salt and black pepper for using later. Mix all ingredients well. Mixture for making balls is ready.

Add little amount of water in corn flour (almost 2 tbsp) and stir until all lumps dissolve completely. Add rest of salt and black pepper. Mix all ingredients nicely.

Take little amount of dough, bind and make a round ball. Place them on a separate plate. Likewise prepare balls from whole mixture. With this much amount of mixture. 30-32 balls can be prepared. Take one ball at a time, dip in corn flour batter and now coat it with corn poha or roti crumbs from all sides. Coat all balls with crumbs and place them on a plate. Keep in fridge the coated balls for 30 to set heat oil add pinch of salt to Oli to keep oil clear while frying fry ball in hot oil on full flame .serve. It with chunda

Paneer fudge

2cups Paneer

250ml Milkmaid /sweetened condensed milk (home made)

2tbsp Dark cocao powder

2tbsp Milk powder

1/2tsp Cardamom powder

1tbsp Ghee

Grind the paneer, sweetened condensed milk until a smooth mixture.

Transfer the mixture to a non stick pan, add the dark cocao powder,ghee, milk powder, cardamom powder

Heat the mixture in medium flame until the mixture turns thick it will leave pan set it in mould let it cool for 1hr n cut into pieces

Thanks and Regards

Nilam Nagda

Dombivli

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