Recently when I was in Long Island visiting my friend, she made Paneer Toast as one of the items for Sunday brunch. It was so good that I couldn’t wait to try it. I am constantly on the lookout for non-sweet alternatives for breakfast, and this definitely fits the bill. But hey, if you prefer sweet, you can make it sweet too.
4 slices of bread
2-3 tbsp grated Paneer
1 jalapeno minced
touch of butter
Mix grated Paneer and minced jalapeno. Lightly apply butter to each slice. Add 1-2 tbsp Paneer mix and toast two slices at a time in a sandwich maker or Panini press.
If you like sweet toast, add a tbsp or two of jam, before toasting. You can skip jalapeno if you like.
1/4 gallon whole or 2% milk (or as much as you want)
a little lemon juice
Bring the milk to boil. Once the milk starts to rise, add some lemon juice until it starts to crack and separate. Let it cool. Pour the cracked milk into a large white or muslin cloth. Tie the cloth to the sink tap and let the water drain. I usually let it drain all night. By morning it should look like a solid lump as shown in the photograph.
To make into cubes, lightly knead the above cheese ball and roll out into a 1/4 in disc. Place a heavy weight on it to flatten for an hour or two. Cut into squares.
This can be used in various curries such as aloo mutter paneer, palak paneer, paneer tikka masala, as well as sweets such as rasagolla and rasa malai.
1 Pack Fried Paneer or fresh home made paneer
2 Small Onion chopped (long)
4-5 Red Chilli’s
4-5 Green Chilli’s
2-3 Small Tomatoes
2 tsp Ginger Garlic Paste
Salt to taste
Heat oil in a pan and fry cumin, red chilli, green chilli chopped onion till golden brown and add ginger garlic paste and fry for 5-10min. Then add Spinach and fry for 10min. Grind this with tomatoes and make a paste.
Heat 1tsp of oil in pan and fry paneer for 5-10min and add the paste to this and let it cook for 15-20min. Add salt to taste.