Stuffed Paneer Cheese Rolls In Fragrant Syrup Recipes

MINIATURE MULTI-HUED PANEER CHEESE BALLS

Steps:

• 1. Prepare the paneer cheese in advance. Then, place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Remove and divide the dough equally into 4 portions. Mix 1 portion with 2 drops red food coloring, 1 with 2 drops yellow food coloring, and 1 with 2 drops green food coloring, and leave 1 portion white. Make 20 balls, about 1/3 inch around, from each portion, being sure to keep each ball free from cracks.2. Dissolve the sugar in the water and divide evenly into 4 portions. Working with each portion separately, place in a pressure cooker, along with 2 cardamom pods and 1 drop of matching food coloring. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 30 to 40 seconds. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.3. Carefully open the lid of the pressure cooker and bring to a boil once again over high heat. Continue to boil until most of the water evaporates, 4 to 5 minutes. Transfer to a small bowl, add 1 drop rose essence, and set aside to cool. Repeat this procedure with each color, transferring each to a separate bowl. Then cover each bowl and refrigerate 6 hours to chill. Transfer to a serving plate, arranging the colors separately or tossing them together, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHITE PANEER CHEESE BALLS IN FRAGRANT SYRUP

Steps:

• 1. Prepare the paneer cheese in advance. Then, place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough equally into 25 to 30 portions and shape each into smooth, crack-free balls. This should be done between the palms of your clean hands, applying gentle pressure as you, shape them. Cover with a piece of aluminum foil and set aside.2. Place 5 cups water, 1 1/2 cups sugar, 5 cardamom pods, and the ground cardamom seeds in a pressure cooker and bring to a boil over high heat. Turn off the heat and add half the cheese balls. Secure the lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook for about 1 more minute. Remove from the heat and, allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and let the rasgullas cool about 10 minutes. Do not stir. Transfer to a medium bowl, along with about 1/2 cup of the syrup in which they were cooked, and set aside.3. Add the remaining water, sugar, cardamom pods, and cardamom seeds, along with the uncooked rasgulla balls, to the pressure cooker and cook exactly as you did the first batch. Mix the second batch with the first, along with all the syrup, and set aside to cool. Mix in the rose essence, refrigerate at least 6 hours, and serve chilled.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PANEER-STUFFED PEPPERS

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
• Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
• Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25-30 minutes.
• Transfer stuffed peppers to plates and top with cilantro.

STUFFED PANEER CHEESE ROLLS IN FRAGRANT SYRUP

Steps:

• 1. Prepare the paneer cheese in advance. Prepare the dessert masala. Then, in a small nonstick saucepan, mix together the cream and pistachios and bring to a boil over high heat. Reduce the heat to medium-low and simmer until quite thick, 3 to 5 minutes. Set aside to cool and thicken further. Then prepare the dessert masala.2. Place the paneer cheese in a food processor and process until it's smooth and starts to gather into a soft and pliable dough (just before it forms a ball). Divide the dough into 15 equal portions, and shape each portion into a 2-inch patty. Then, with your thumb, press into the center of each patty to make a slight depression. Place about 1/2 teaspoon of the pistachio-cream mixture into the depression. Fold the patty in half to cover the filling, pressing it lightly between your clean palms, then roll it into a 2-inch log. Repeat with all the dough portions. Cover and set aside.3. Place the water, sugar, cardamom pods, and cardamom seeds in a pressure cooker and bring to a boil. Turn off the heat and add the logs. Secure the, lid of the pressure cooker, place it over high heat, and cook until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid of the pressure cooker and simmer over medium heat until the logs are somewhat firm, 3 to 5 minutes. Set aside to cool, about 10 minutes.4. Transfer each raj-bhog, one by one, to a tray, tilting the tray to one side to allow them to drain, 15 to 20 minutes. Then place them on a large serving platter and sprinkle the dessert masala and .coconut on top. Refrigerate at least 6 hours before serving.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.