PANEER – RCEL(read it, cook it, eat it, love it)

PANEER

Paneer (fresh cheese), what a lovely ingredient to use in the kitchen! It is an unaged, acid-set, non-melting home made cheese made by curdling heated milk with lemon juice or citric acid. Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted.

Since childhood, I have loved eating paneer and as I grew up; my love for this lovely ingredient grew bigger and bigger. I always order a Paneer dish whenever I dine out. My husband calls me a Paneer freak.

As much as I like eating it; my passion to cook it is no less. My all time favourite dish is Paneer tikka. Umm! As I’m writing about it; my mouth is watering:)

Paneer is such a versatile ingredient that you can do anything with it. Cook it in any form using any method; it’ll always surprise you.

I have made it many times and would like to share this lovely recipe with you. So you RCEL too..

Paneer Tikka

Ingredients:

Paneer – 200 gms,cut into cubes
Capsicum – 1,cut into 1’ pieces
Onion – 1,cut into cubes

For the Marinade

Thick yogurt – 1 cup
Thick cream – 3 tbsp
Oil – 1 ½ tbsp
Ginger-garlic paste – 1 tbsp
Red chilli powder – ½ tsp
Tandoori masala Or Chicken masala – 1 tbsp
All purpose flour – 2 tbsp.
Salt to taste

Method

Take all the ingredients for the marinade in a mixing bowl and mix them well and add paneer and rest of the
veggies. Mix well and keep aside for an hour.
Line a baking tray with a parchment paper and lightly grease it.
Arrange the tikkas on a skewer or a toothpick (if using toothpick, the paneer and veggies should be chopped in a small size).
Preheat oven to 180*C.
Place the tikkas in the hot oven and cook for 10 minutes.
Sprinkle some melted butter on the tikkas and cook again for 5 minutes.
Sprinkle chat masala and lemon juice.
Serve hot!