Harvest Festival Special: Paneer Pasanda On A Platter

CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI

• Unity in diversity is the hallmark of India. As Harvest festival in India is of great importance and celebrated across various states with different names such as Makar Sankranti, Uttarayan, Magh Bihu, Pongal, Makara Vilakku and many more.
• Though the name of the festival varies according to the state and region the basic idea behind celebrating it is almost the same. The festivity is celebrated to mark the first yield of the crop.
• The farmers and agrarians also thank mother Earth for providing food and livelihood. It is a moment of joy and happiness as the first yield is cultivated.
• To celebrate this joyous occasion, Navjeevan Express Food and Hospitality Editor Celebrity Master Chef Dr Kaviraj Khialani presents these special recipes.

Let us have a look at a few Health Benefits of Paneer

• Paneer is said to be strengthening our immunity system hence it can find its way into our diet occasionally.
• Paneer is good for the skin, bones and teeth health.
• Paneer helps control blood pressure and also helps in weight management.
• Paneer helps improve the metabolism in our body and also improves concentration and memory.
• Paneer is also a great anti-aging ingredient and also good for the eyes.

Culinary Uses of Paneer

• A preferred ingredient all across the country from the popular paneer makhani and paneer tikka masala from north india to the paneer masala dosas and the likes the count is limitless for its popularity.
• Paneer puffs, cottage cheese and pepper quiche and masala paneer tarts baked in the oven using variety of pastries also use cottage cheese with spinach, corn, mushrooms with a combination of herbs, savoury custard, cream and cheese.
• Some of the popular snacks we come across are Achari paneer tikka, paneer Hariyali tikka, hara bhara kababs, paneer tikkis, cutlets, reshmi malai paneer tikka and more.
• Personally I love paneer in parathas as a stuffing with a dash of spices a little onion, coriander, chili, and seasonings. Combine it with more nutrition include soy keema and little mashed green peas as well.
• Paneer kulchas, stuffing’s in naans, paneer biryani, mattar paneer pulao, paneer kofta curry, malai kofta in palak gravy, paneer makhana korma, paneer with capsicum kadai masala, paneer handi etc are mostly featured on restaurant menus.
• Sandwiches, rolls, kathi rolls, wraps and pizzas too have welcomed paneer whole heartedly and it is available in a number of flavors and colors too adapting its goodness with the blends and mixes to treat our palate at its best.

Here are a Few Snacky Recipes with Paneer

PANEER KI KHWAHISH

Ingredients

Paneer/cottage cheese- 250gms. Cut into cubes

Oil- 2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies-2 slit

Spring onions- 3-4 sliced

Red/green/yellow capsicums-1/2 cup mix

Salt and crushed black pepper to taste

Veg stock/water- ½ cup

Soy sauce- 2 tsp

Red and green chili sauce- 2 tsp each

White vinegar-1 tsp

Tomato ketchup-2 tsp

Mixed herbs and chili flakes to taste

Corn flour and water solution-2 tbsp.

Spring onion greens- 2 tbsp. chopped

Method

• Prepare all the ingredients for the recipe and keep aside.
• Heat oil in a pan add in the garlic, ginger, chilies and onions and saute for 1 min.
• Add in a little stock or water and add in the sauces and seasonings to taste.
• Add in the capsicums and paneer cubes and mix well cook for 3-4 mins.
• Now add in the cornflour solution to thicken the mixture a little to a semi-dry texture, cook for 2 more mins and serve hot garnished with spring onion greens.

LAZEEZ PANEER FINGERS

Ingredients

Paneer – 250 gms. Cut into fingers

For the marination

Oil-2 tsp

Lime juice-2 tsp

Salt and crushed black pepper to taste

Roasted crushed jeera powder-1/2 tsp

Chaat masala-1/2 tsp

Red chili powder-1/2 tsp

Ginger garlic- chili paste-1/2 tsp

Home mango pickle use that masala from the jar- 1 tsp.

Apply and keep aside for 20 mins in the fridge.

For the coating on the paneer fingers

Maida-1/2 cup

Cornflour-2 tsp

Water-1/4 cup

Salt and pepper to taste

Breadcrumbs-1 and half cup

Oil to deep fry.

To serve with

Tomato sauce/ mayonnaise dips/ assorted chutneys.

Method

• Prepare the marination for the paneer fingers and apply it, keep chilled until further use.
• In a mixing bowl prepare a coating texture batter of maida, cornflour add water gradually so that It coats the paneer fingers well, add a little seasoning to it as well.
• Dip each paneer finger into the prepared batter and coat it with dry breadcrumbs, remove the excess crumbs, place it on a plate and keep in the fridge for 20 mins.
• Heat oil to the frying point and deep fry the crumbed paneer fingers and turn them occasionally to color from all sides, once we get our desired golden brown color, remove onto a kitchen paper and drain excess oil and serve hot as a snack or appetizer.

ZAIKEDAAR PANEER KI SEEKH

Ingredients

Paneer- 250 gms grated.

Salt and pepper to taste

Boiled mashed sweet potato-1/2 cup

Grated carrots-2- 3 tbsp.

Ginger-garlic-chili paste-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Roasted crushed ajwain-1/4 tsp

Roasted peanut powder-2 tsp

Kasuri methi-1 tsp

Mint and coriander leaves-2 tbsp. chop

Roasted besan-2 tbsp.

Grated cheese- 2 tbsp.

Oil- as required to grease the grill pan.

To serve with

Onion slices/rings/ laccha pyaaz/ shirkewale pyaaz etc

Lime slices

Green chutney/ dips of your choice

Method

• Prepare all the ingredients for the paneer ki seekh recipe.
• Heat 2 tbsp. oil in a pan add in the carrots and sweet potatoes and ginger-garlic-chili paste saute for 1 min, add in the powdered spices, kasuri methi, peanut powder, salt to taste and cook for 2 mins.
• Add in the roasted besan and paneer and mix well, add mind and coriander leaves, cheese and cook for 2 mins.
• The mixture will start binding now and become like a soft dough texture, remove it onto a plate and cool slightly.
• Apply oil on the palms and fingers and grease a few wooden seekh and start placing the mixture onto the seekh and ensure it holds well onto them.
• Heat up a grill pan and grease it well, place the paneer ki seekh on the hot pan and cook on all sides until a nice golden color and crusty texture is formed on the outside.
• Arrange some greens and salad on the serving platter dish out the chutney/dips etc arrange lime and onions and finally place the hot paneer ki lazeez seekh sprinkle a little chaat masala on top and serve hot.

PANEER KE NAYE RANG

Ingredients

Paneer- 350-400 gms cut into cubes

For the marination

Oil-2 tbsp.

Salt to taste

Chaat masala-1/2 tsp

Curd-1/4 cup thick beaten

Lime juice-2 tsp

Tomato ketchup-2 tsp

Honey-1 tsp

Red chili powder-1/4 tsp

Peanut butter- 2 tsp dissolved in 4 tbsp. warm water.

Chili flakes and mixed herbs to taste

Coriander and mint leaves-2 tbsp. chop

To serve with the paneer tikka

Green coriander and mint chutney

Coriander and peanut chutney

Pesto mayonnaise dip

Lemon slices/ onion rings.

Method

• Prepare all the ingredients for the paneer tikka.
• In a mixing bowl prepare the marination and apply it well on the paneer and capsicums cubes and keep in the fridge for 20 mins.
• Arrange them on the wooden satay sticks or skewers, this recipe can be done in the oven on a roasting tray or using a non-stick grill pan on the gas as well.
• Cook the paneer tikka well on all sides by your choice of method of cooking and serve it hot with the accompaniments and add a dash of chaat masala before serving it.

PANEER GOL GUMBAAZ

Ingredients

Paneer- 250 gms grated

Boiled mashed/grated- potatoes-2 med sized.

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Ginger –garlic- green chili paste-1 tsp.

Chopped coriander and mint-1 tbsp.

Schezuan sauce-2 tsp

Breadcrumbs-1 cup

Maida-1/2 cup

Cornflour-1/4 cup

Water-1/2 cup

For the stuffing

Grated cheese-1/4 cup

Assorted chopped nuts-2 tbsp.

Chaat masala-1/4 tsp

Oil to fry

Method

• Prepare all the ingredients for the recipe.
• In a dry mixing bowl combine together the paneer, potatoes and all seasonings and spices and mix well.
• Add the binding agents in order to get it into a semi dough like texture.
• Apply oil on the fingers and divide the mixture into 10-14 walnut or lime sized pieces.
• Flatten every piece and place the nutty cheese filling and close it well secure and shape into rounds chill it for 20 mins.
• Prepare a maida, cornflour batter add a little schezuan sauce to it, dip each cheese stuffed paneer ball into the batter and coat with dry breadcrumbs, chill for 20 mins and deep fry, serve hot.

Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.

He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com