Paneer, also known as ponir, is a fresh acid-set cheese common in the cuisine of the Indian subcontinent made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
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00:00 I'm making Paneer Tikkas. So let's begin.
00:02 So first things first, I'm going to cut the Paneer into thick dices.
00:07 The size of the vegetables or the Paneer can be of your choice.
00:19 So they can be bigger, smaller.
00:21 Similarly, I'm going to cut the Capsicums.
00:25 So I've taken all the 3 colours.
00:27 Green, Yellow and Red. Similarly, if you see I've also cut the Onions and Capsicums.
00:31 These are regular Red Onions.
00:33 I've just cut these into quarters, released each petal.
00:36 And I'm keeping this aside.
00:37 Now let's make the marination.
00:39 For the marination, first that goes in is some Yogurt.
00:43 Some Red Chilli Powder.
00:46 Now this can be a good mix of a Chilli that gives you colour as well as flavour.
00:50 Some Chaat Masala Powder.
00:52 Salt to taste.
00:54 Mustard Oil.
00:57 Turmeric Powder.
00:59 Ajwain or Carom Seeds.
01:03 And Ginger Garlic.
01:05 Finally, I'm also going to add in a little bit of Lemon Juice.
01:09 And give this entire thing a thorough mix.
01:13 Now that the marinate is ready, I'm throwing in the vegetables and the Paneer.
01:21 So first, the slices of Onions.
01:24 Peppers.
01:26 And chunks of Cottage Cheese.
01:28 I'm going to stir this very lightly making sure it evenly mixes...
01:35 ...but without breaking the pieces of Paneer.
01:37 Once this is nicely mixed, I'm going to leave this aside for 15 minutes...
01:44 ...so that it nicely marinates.
01:46 Now that this is marinated, let's start putting it in the oven.
01:49 Now that this is marinated, let's start putting these vegetables and Paneer on a skewer.
01:53 I'm going to just keep alternating it with vegetables and Paneer.
01:56 So you can follow a pattern or you can just go as random as you wish.
02:00 But just make sure each Paneer has a vegetable before and after it.
02:12 So here I have the first one.
02:14 Now that our skewers are ready, time is now to heat some Oil.
02:17 Along with a tsp of Butter.
02:21 I'm going to keep the flame on moderate heat.
02:27 The Butter is heated up.
02:30 I'm placing these Paneer Tikka sticks.
02:34 And I'm going to put them in the oven.
02:37 And I'm going to cook this for about 15 minutes.
02:41 I'm placing these Paneer Tikka sticks.
02:43 We have to keep turning these till they become nice and charred on all the sides.
02:59 And now we are going to add the Paneer Tikka.
03:02 And now we are going to add the Paneer Tikka.
03:04 This Tikka now has beautifully scorched on all the sides.
03:32 And now we are going to add the Paneer Tikka.
03:34 For that, we are going to heat 1 tbsp Oil.
03:50 Next, we are going to add 1 and a half tbsp finely chopped Garlic.
04:01 1 and a half tbsp finely chopped Ginger.
04:02 And 2 finely chopped Green Chillies.
04:05 We are going to saute this for a few seconds.
04:10 And now we are going to add 1 long chopped Onion.
04:18 1/2 long chopped Capsicum.
04:24 Next, 1 small Carrot which I have also cut lengthwise.
04:29 And 1 cup long chopped Cabbage.
04:31 Mix all the vegetables well and cook it on high flame.
04:40 All the vegetables have to be half cooked, so don't overcook them.
04:44 And now I'm going to quickly add all the sauces to this.
04:47 So first I'm going to add Schezwan Sauce.
04:50 This is ready made Schezwan Sauce.
04:52 So 1 and a half tbsp.
04:54 1 tbsp Ketchup.
04:58 And 1 tbsp Soy Sauce.
05:00 Mix this well.
05:03 And now I'm going to add 200 gms long chopped Paneer Sticks.
05:14 And Salt.
05:19 Toss this lightly so that the Paneer Sticks don't break.
05:28 And lastly, 1 long chopped Green Onion.
05:31 And your Spring Roll filling is ready.
05:36 And now we are going to quickly turn off the gas and let it cool down.
05:40 So that the vegetables don't overcook.
05:42 15 minutes have passed and the filling has also cooled down.
05:47 Next, I'm going to make a flour paste to seal the Spring Roll.
05:52 For that I have taken 1 and a half tbsp. Flour.
05:56 To that I'm going to add a pinch of Salt.
05:59 And a little water.
06:01 We have to make a thick paste.
06:04 And you can make a paste of this consistency.
06:08 You can also use ready made Spring Roll sheets, but I have made them at home.
06:13 For that you can take 1 cup Flour, 1 tbsp Oil.
06:17 And add a little Salt and knead a dough.
06:21 And then roll it into thin rotis and roast it on a pan without oil or butter.
06:27 For about 15 seconds on both sides.
06:30 And then store it in an air tight container.
06:33 Now let's assemble our Spring Rolls.
06:36 And remember, every roll should have at least 2 to 3 Paneer Sticks.
06:44 And now we will roll it tightly.
06:48 And seal it.
06:49 Apply a little flour paste on the edge.
06:57 And seal it.
06:59 A little from the top as well.
07:01 And now seal the sides.
07:05 And similarly, I will make the remaining rolls.
07:13 And now I will fry them on a medium flame.
07:15 Spring Rolls are ready.
07:29 And the oil is also hot.
07:31 So now we will fry them on a medium flame.
07:35 Fry them on a medium flame.
07:37 We will flip them carefully.
07:47 And they have a beautiful brown colour.
07:52 And now we will take them out.
07:54 After taking them out of the oil, don't cut them immediately.
08:03 Now they have cooled down a little, so now we will cut them.
08:06 And I will cut them into 2 pieces.
08:10 Slightly cross.
08:12 Making today is one of the easiest way to turn Paneer into a delectable dish.
08:24 I am going to start with drying the Paneer a little bit.
08:29 So I have some grated Paneer.
08:32 Just remove it on a napkin.
08:33 Just wrap it up.
08:35 Place a plate on top.
08:38 And some weight over it for 5-8 minutes.
08:42 To drain out all the excess water from the Paneer.
08:45 While the Paneer is drying out a bit, I am going to quickly saute the vegetables.
08:49 So take very little oil, around 1/2 a tsp.
08:52 I have some finely chopped vegetables here.
08:55 First in the oil, I am going to add some finely chopped Ginger.
08:58 Next go in the Onions.
09:02 Cook them for 30 seconds.
09:03 Some Carrots, Cabbage, Capsicum and Green Chillies.
09:11 Don't overcook the vegetables.
09:15 Just for 1 minute.
09:17 The vegetables are done, turn off the flame.
09:25 Quickly remove these vegetables in a plate.
09:30 So that they stop cooking.
09:31 And let them cool down completely under a pan.
09:34 Now since the vegetables are done, I am going to mix everything else in a bowl.
09:39 But I am going to start with checking on the Paneer.
09:41 Let me remove this in a bowl.
09:44 I have 1 boiled and mashed Potato.
09:48 Now time to add all the dry spices.
09:51 I am going to start with a little bit of Amchoor or Raw Mango Powder.
09:55 Garam Masala.
09:57 Chaat Masala.
09:59 Corn Flour.
10:00 Salt to taste.
10:01 Lots of Coriander Leaves.
10:03 And the saut├йed vegetables.
10:06 Mix all the ingredients properly.
10:13 Take a little bit of Corn Flour onto your palms.
10:25 And now let's shape these cutlets.
10:27 If you have a hard cookie cutter, you can even use that.
10:33 Shape it into a flat round.
10:39 And roll it on the board to smoothen out the edges.
10:42 Shape the other ones like that.
10:47 And roll it on the board.
10:52 And shape it into a round.
10:53 I have some Gram Flour over here.
11:03 I am going to add some water.
11:05 And make a thin batter.
11:07 Also a pinch of Salt.
11:09 It has to be a thin pouring consistency batter.
11:12 This is the right consistency of the batter.
11:15 I also have some toasted Bread Crumbs.
11:18 Take a cutlet.
11:21 And put some Gram Flour batter.
11:22 And now roll it nicely in this Bread Crumbs.
11:27 Half the job is done.
11:46 Actually more than half the job is done.
11:48 All that is left is to fry the Paneer Roundels.
11:51 Into hot oil.
11:52 Fry them till you get a nice golden brown colour.
12:04 In this episode I am going to make Paneer Chilli.
12:06 2 tbsp Corn Flour or Corn Starch.
12:10 2 tbsp Oil.
12:11 1/2 tsp Cumin Seeds.
12:13 1/2 tsp Cumin Seeds.
12:15 1/2 tsp Cumin Seeds.
12:17 1/2 tsp Cumin Seeds.
12:19 1/2 tsp Cumin Seeds.
12:21 1/2 tsp Cumin Seeds.
12:23 1/2 tsp Cumin Seeds.
12:25 1/2 tsp Cumin Seeds.
12:27 1/2 tsp Cumin Seeds.
12:29 1/2 tsp Cumin Seeds.
12:31 1/2 tsp Cumin Seeds.
12:33 2 tbsp Plain Flour.
12:34 Little bit of Salt.
12:36 Water.
12:37 I want a pouring consistency batter.
12:44 It should coat the Paneer pieces properly.
12:47 And the batter is ready.
12:50 I have cut the Paneer into thin strips.
12:52 And I am going to dip it in the batter and fry.
12:54 So let's do that.
12:56 Let's add it to the oil.
12:59 Just have to fry it till the coating is nicely fried.
13:03 Let's remove the ones I added earlier.
13:13 They are done.
13:15 Fry all the Paneer pieces in this way.
13:17 You can even use vegetables like Mushrooms, Baby Corn, Broccoli, Bell Peppers or even Potatoes.
13:24 And make a mixed vegetable Chilli.
13:27 I am going to make the sauce now.
13:28 For that I am going to heat a tbsp of Oil.
13:30 Once the Oil is hot.
13:32 I am going to add 1 tbsp of Garlic.
13:35 1 tbsp of Ginger.
13:37 4 Green Chillies, cross cut.
13:41 1 Capsicum, cross cut.
13:46 I am going to add all the sauces now.
13:54 2 tbsp of Tomato Ketchup.
13:56 1 tbsp of Green Chilli Sauce.
14:05 You can even use Red if you have.
14:07 2 tbsp of Soy Sauce.
14:09 1 to 1 and a half cup of Water.
14:18 And I am going to let this boil.
14:22 Let the sauce boil for 2 minutes so that everything infuses properly.
14:26 Go easy on the Salt.
14:31 Just a little bit.
14:33 Add all the Paneer pieces.
14:35 Toss them together.
14:38 And let it cook for 2 minutes.
14:41 What you can do is keep the sauce ready.
14:50 And the Paneer pieces fried.
14:52 And whenever you are ready to serve just toss them up quickly together.
14:55 At the end I am going to add.
14:58 Chopped Spring Onions and Leaves.
15:01 And the Paneer Chilli is ready.
15:18 Spinach and Cheese Naan.
15:20 I have 2 cups of Plain Flour.
15:22 Into this I am going to add in 1/2 a cup of Curd.
15:25 1 tsp of Baking Powder.
15:28 1/2 a tsp of Salt.
15:30 1 tbsp of Oil.
15:32 Mix all these ingredients together and let's make a soft dough.
15:37 Add Water.
15:40 A soft Plain Flour.
15:47 A soft pliable dough is ready.
15:49 I am going to cover it with a napkin.
15:51 And keep this aside for 15 minutes.
15:53 Meanwhile let's continue with the recipe.
15:57 Because the next step is to make the filling.
15:59 Let's start with heating some Oil in a pan.
16:02 Once the Oil is nice and hot.
16:06 Into that I am going to add in 1 tsp of finely chopped Garlic.
16:09 Cook the Garlic for a few seconds.
16:12 Next add in about 3 cups of finely chopped Spinach.
16:17 Cook down the Spinach completely till it dries out.
16:20 The Spinach is cooked and the water from the Spinach has also dried out.
16:33 And now it's time to add in all the spices.
16:36 So let's start with adding 1/2 a tsp of Chilli Flakes.
16:40 1/2 a tsp of Garam Masala.
16:46 2 pinches of Pepper Powder.
16:48 1 tsp of Chaat Masala.
16:52 Salt.
16:54 Just about 2 pinches of Sugar.
16:56 Give this a mix.
16:58 Next I am going to add in 200 gms of Crumbled Paneer.
17:05 Add a tsp of Cornflour Powder.
17:09 This helps in absorbing all the moisture from the Spinach and the Paneer.
17:12 Hence making a dry filling.
17:14 Cook this for another 2-3 minutes.
17:16 The Paneer and Spinach mixture has completely dried.
17:21 And now we need to cool this down before we stuff it in the dough.
17:25 While this is happening, I am going to mix 2 tbsp of Melted Butter.
17:30 With a tbsp of finely chopped Garlic.
17:32 The filling has cooled down completely.
17:35 And now it's time to stuff and shape the Nanza.
17:38 Just slightly knead it first.
17:42 Just flatten it slightly.
17:44 Take a little bit of the filling.
17:47 Place it in the centre.
17:50 Bring all the ends together.
17:53 Seal it properly.
17:56 Apply a little bit of dry plain flour on the board.
18:03 And with a little bit of pressure, roll it into an oval Naan.
18:10 Roll on the edges.
18:12 Once you start seeing a little bit of the spinach through the dough.
18:17 Stop rolling and slightly stretch it with your hand.
18:23 Flatten it on the sides.
18:25 Time to roast the Naan.
18:28 So on a hot pan, we are going to roast it on both the sides.
18:33 Flip it and cook it on the other side.
18:39 Once it's slightly cooked from the other side.
18:41 Remove it from the pan.
18:44 And we are going to directly cook it on the flame.
18:47 Make sure you cook it from the edges as well.
18:54 It's nice and charred.
18:59 Let's bring it out.
19:01 You can even just apply a lot of butter over this and eat it by itself.
19:07 But now since we are making Naanza, we have to put some toppings over it.
19:11 So first, I am going to apply the Garlic Butter.
19:14 Generously spread the Garlic Butter on top.
19:20 As I said, you can just serve it like that and it's going to taste delicious.
19:24 Just cut it into pieces and you can have it.
19:27 But I am going to top it up with some Cheese.
19:30 Grate some Cheese.
19:35 Some Spring Onions and Greens.
19:37 Some Red Chilli Flakes.
19:40 You can bake this in a preheated oven at 180 degrees till the Cheese melts.
19:45 Or I am just going to put it back on the pan, cover it and let it cook for a few minutes till the Cheese melts.
19:51 This one is done. Let's get it out.
19:57 And let's cut it into pieces.
20:03 To garnish, I am going to drizzle a little bit of Chilli Sauce.
20:06 And to garnish, I am going to drizzle a little bit of Chilli Sauce.
20:08 [Music]
20:14 (gentle music)