Pita Boats

This is a nice way of presenting the food to the fussy kids. So simple to assemble the various nutritious vegetables in one place. 

To attain this, I chose the wholemeal Pita bread in oval shape.

Cut the Pitas into length length wise in boat shape.

Bake / toast them until bit crunchy.

Fill them with Paneer tikka, cucumber, lettuce and top them up with capsicum salsa.

Serve them warm..

Paneer Tikka

Paneer tikka is marinated in yoghurt sauce with added spices and grilled or barbecued in a traditional tandoor along with onions, tomatoes and vibrant bell peppers. I chose cherry tomatoes, green pepper and white onion each imparting a different color and taste to the paneer. The delicacy and balance of the flavours, infused in the paneer pieces along with crunchy vegetables makes paneer tikka, a delicious appetizer/starter.

You can either grill the vegetables or just include them raw. In order to get some flavours infused into them and get some good taste, I  just heat a tsp of oil and toss the vegetables with a dash of salt and lemon juice and serve them along with the paneer tikka.

Ingredients:

2 inch paneer pieces – 200 gms

4-5 tbsp hung curds
Salt

Chili Powder – ½ tsp 

Tikka masala – 1 tsp (Or ½ tsp of garam masala)

To prepare the hung curd, strain the thick or any normal yoghurt using a muslin cloth and drain all the water by hanging the cloth to the kitchen tap. Leave it for 1 hour.

Mix hung curd, salt, chili powder and tikka masala

Marinate the paneer pieces in the above mixture for 2 hours in the refrigerator.

Skewer the vegetables and paneer pieces and grill them for 5-6 minutes turning them around while its cooking to ensure they don’t burn and cook them till they are soft and attain a light golden shade.

Serve them in the bed of lettuce leaves

Chilli Paneer - Baked variety

I have avoided deep frying. Instead, I have baked the home made paneer until they turn brown by turning them in between. You can also fry them on a tawa by drizzling some oil.

Ingredients:

Minced Ginger – 1 tbsp
Minced Garlic – 1 tbsp
Onion – 1 large cut into chunks
Capsicum cubes – 1 cup
Paneer cubes – 2 cups
Soya sauce – 1 tsp
Tomato sauce – 1 tbsp
Vinegar – 1 tsp
Salt
Green chillies – 6-8 slit lengthwise
Oil to fry paneer cubes
Lemon juice - 1 tsp
Method:

Add some salt, soya sauce to the paneer cubes.

Fry the paneer cubes till they turn golden brown. Drain them and keep aside.
As I mentioned above, I have baked them.

Heat a wide bottomed pan with 2 tbsp of oil.
Add slit green chillies, ginger and garlic mince.
Fry until they are crispy.

Now add chunks of capsicum, and onion. Toss them by sprinkling some salt.

When they are just done yet crispy, add paneer cubes.
Sprinkle soya sauce, tomato sauce and vinegar.
Toss everything and cook them for another 2-3 minutes under low flame.
Sprinkle some lemon juice and serve warm.

Matar Paneer / Green peas with cottage cheese

Green peas and Paneer are cooked together into a delicious gravy. This is one of the most popular curry found in all over the world.

Ingredients:
Paneer – 250 gms
Mattar / Green pea (Boiled)- ½ cup
Onion – 1 large
Tomato – 1 large
Cashews – 5-6
Turmeric – ¼ tsp
Chilli Powder – 1 tsp
Cumin Powder – ½ tsp
Coriander Powder – 1 tsp
Ginger Garlic paste – 1 tsp
Oil
Salt
Cream – ¼ cup
Garam masala Powder - 1/2 tsp
Fresh or dried methi - hand full

Method:

Heat a pan with 1 tbsp of oil

Add cashews, chopped onion, Ginger garlic paste, large pinch of salt and fry for 2 minutes.

Add tomato and cook till they turn mushy.

Allow it to cool down and grind into smooth paste.

Heat another pan with 2 tbsp of oil. Add chopped green chilli. Saute for a minute and pour the onion tomato mixture.

To this add turmeric, garam masala powder, chilli powder, coriander powder, cumin powder and kasthuri methi. Cook for 2 minutes by sautéing continuously.

Add green pea, mix them and pour ½ cup or required amount of water and cook them for 4-5 minutes or until the peas are tender.

Add paneer and cream and cook for 4-5 minutes under reduced flame.

At the end splash some coriander and serve warm.

Delicious matar paneer

Palak Panner / Cottage Cheese in Spinach Puree

I have prepared this recipe with very little oil. Instead of blanching the spinach, I have steamed it with little water just to retain all the valuables.

Palak paneer

A vibrant green curry featuring pureed spinach and dairy product with a dash of cumin. This makes a nice combination for any kind of roti variety.

Spinach – 2 large bunches
Paneer – 200 gms
Onion – 1 small chopped into small pieces
Green chilli – 6-8
Ginger + Garlic paste – 1 tsp
Salt
Oil
Cumin powder – 1 tsp

Spinach & green chili puree, Paneer and chopped onion

Method:
Cut the paneer into 1 inch cubes.

Wash, remove the hard bits and roughly chop the spinach. Steam it under medium flame for about 7 – 10 minutes by adding ¼ cup of water. Allow it to cool and grind it along with green chilli. Heat a pan with 1 ½ tbsp of oil. When it is hot add onion and fry until they turn soft. Add ginger+garlic paste and for a moment and then add spinach puree and paneer cubes, cumin powder and salt and allow it to cook for 7-10 minutes on medium flame by stirring in between to avoid from burning. Remove from fire and serve warm with roti.