Saunfia Paneer Tikka Cottage Cheese Squares In Fennel Seed Recipes

PANEER TIKKA

Steps:

• Mix together all the ingredients for the marinade with some salt and set aside.
• Juliennes the veggies and add the chat masala and remaining marinade (if any) to them.
• Brush the marinade on the paneer slices and refrigerate for 2-3 hours.
• Heat 1 tbsp butter/oil and fry the paneer on both sides till well done (browned). Alternatively, you can brush each paneer piece with some oil and bake in a 350 degree F oven till done.
• Heat 1 tbsp oil and stir fry the veggies till they are crisp. Just like the paneer, you can alternatively bake these in an oven till they are done.
• In a platter, arrange the paneer slices in the middle and place the veggies around it. Garnish with lemon wedges and serve hot.

KOHLRABI SALAD IN FENNEL SEED DRESSING

Steps:

• Peel the tough outer skin and cut the stems from the kohlrabi. Julienne the kohlrabi with a mandolin or in a food processor fitted with a julienned blade (you will have about 4 cups), and then julienne the carrot.
• If using whole fennel seed, toast the fennel seeds in a small dry sauté pan over medium heat until they begin to brown slightly and smell toasty. Transfer them to a mortar and pestle or spice grinder, and grind them into a coarse powder.
• In a small bowl, whisk the ground fennel seed, vinegar, olive oil, sesame oil, salt, pepper, garlic and chili. Pour over the vegetables and toss to coat.

PANEER TIKKA

Steps:

• Combine the curds,ginger-garlic paste, chilli powder, kasuri methi, garam masala, coriander, oil and salt and mix well to prepare a marinade.
• Add the paneer and capsicum and keep aside for 15-25 minutes.
• Arrange the marinated paneer and capsicum pieces in a shallow glass dish and microwave on HIGH for 3 minutes.
• Serve hot,sprinkled with chaat masala.

MALAI METHI PANEER(DELICIOUS INDIAN COTTAGE CHEESE CURRY)

Steps:

• Take a microwaveable glass bowl and toss in the onion, ginger and garlic in it.
• Microwave it on HIGH power level for 2 minutes.
• Add the coarsely ground cumin, whole red chilli, corriander seeds, turmeric powder, red chilli powder, garam masala powder and kasoori methi.
• Microwave it on HIGH power level for 1 minute.
• Stir in the tomato puree, capsicum and 1/4 cup of water.
• Microwave on HIGH power level for 2 minutes.
• Add the cottage cheese cubes, cream, sugar, salt and 1/4 cup of water.
• Mix it very gently so as to not let the cottage cheese cubes break.
• Microwave on HIGH power level for 1 minute.
• Garnish with corriander leaves.
• Serve hot with rotis (chappatis) or naan or white Basmati rice.
• Enjoy!

CAULIFLOWER AND BEAN SOUP (WITH FENNEL SEED & PARSLEY)

Steps:

• Heat olive oil in pan.
• Add garlic, onion and fennel seeds. Cook gently for 5 minutes.
• Add cauliflower and half of the beans. Pour in the stock.
• Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.
• Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.
• When serving, garnish with parsley. Goes great with crusty bread!

SAUNFIA PANEER TIKKA (COTTAGE CHEESE SQUARES IN FENNEL SEED)

Steps:

• Wash and cut paneer into one and a half inch sized squares of half-inch thickness. Peel, wash and grind ginger and garlic. Wash, remove stalk, halve, deseed and cut capsicums into one and a half inch sized squares. Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder.
• Cool flour and transfer into a bowl. Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream. Whisk well to make a batter.
• Add paneer cubes to the batter and marinate for at least an hour.
• Thread paneer cubes and caspicum squares onto skewers .
• Roast in a tandoor/charcoal grill for five minutes, basting with melted butter occasionally till the tikkas are golden in colour.
• Alternatively you can cook the tikkas in a convection oven or on a grill.
• Preheat the oven to 220°C and cook for three minutes on either side, basting once with butter in between.
• Remove and sprinkle with chaat masala powder and lemon juice. Serve with chutney of your choice.