Veth Chaman

Fried cottage cheese mingled with a varied combination of

masalas. Spicy and sinfully delicious, the veth chaman recipe
originally comes from Kashmir.
Veth Chaman
Chef's Name : Aditya Bal
Recipe Servings : 4
Recipe Cook Time : 45 Minutes
Recipe Rating :

Tags: kashmiri, paneer, veth chaman
Add to CookBook
23




Ingredients
1 cup warm water

1/4 tsp asafoetida

7 Tbsp mustard oil

500 gm paneer cubes


For the garam masala:

4-5 cloves

1/2 Tbsp cumin seeds

1/2 Tbsp black peppercorns

1/2 Tbsp coriander seeds

3 green cardamoms

1 brown cardamom

1 cinnamon

1/4 Tbsp dry ginger powder


For the paneer base:

2 Tbsp mustard oil

1/2 Tbsp cumin seeds

1 cinnamon

5-6 cloves

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 1/2 Tbsp kashmiri chili powder

2 tsp dry ginger powder

2 Tbsp curd (whisked)

1/2 cup milk

Salt, to taste

3 brown cardamom

3 green cardamom

3 tsp saunf powder

1 1/2 tsp garam masala
Method
Boil the water and add asafoetida into it.

In a pan, fry paneer on both the sides with 7 Tbsp mustard oil.

Transfer fried paneer into the asafoetida hot water mix.


For the garam masala:

In a different pan, dry roast all the ingredients. Pound them in a mortar and pestle.


For the paneer base:

In a pan, add the mustard oil the paneer was shallow fried in plus 2 more Tbsp oil. Now add
cumin seeds, cinnamon, cloves, turmeric powder, red chili powder, kashmiri chili powder, dry
ginger powder. Mix them well. Add the hing water to de-glaze.

In the base mixture add curd, milk, brown cardamom, green cardamom, saunf powder. Mix them
well.

Add the fried paneer into the base mixture and then add the powdered garam masala to it.

Mix the paneer and garam masala well.

Then cover it and let it simmer for a while.

Serve the veth chaman hot.
Key Ingredients: Asafoetida, Mustard Oil, Cottage Cheese, Cloves, Cumin Seeds, Black
Pepper, Coriander Seeds, Green Cardamom, Cinnamon, Dry Ginger Powder, Mustard Oil,
Cloves, Turmeric, Kashmiri Mirch, Yogurt, Salt, Garam Masala

MORE FROM NDTV



Paneer Kadhai Masala and Ajwain Rotis
A hot masala paneer kadhai, made with a host of spices and
tomatoes, served with ajwain roti.
Paneer Kadhai Masala and Ajwain Rotis
Chef's Name : Poppy Agha, Team Pakistan
Recipe Cook Time : 1 Hour
Recipe Rating :

Tags: cottage cheese, foodistan, paneer
Add to CookBook
15




Ingredients
1 cup refined flour (maida)

2 cups wheat flour (atta)

2 tsp carom seeds (ajwain)

800 g paneer

3 cups oil

2 tsp cumin seeds (jeera)

1 tsp red chilli powder

Salt to taste

1 tsp garlic paste

6 tomatoes, chopped

1 cup vegetable stock

1 tsp red chilli flakes

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp coriander powder

1 bunch fresh coriander

6 green chillies, chopped

3 pieces ginger, chopped

5 Tbsp ghee (clarified butter)

2 lemons
Method
Make a dough for roti, using maida, atta and carom seeds. Set aside.

Cut the paneer into bite size pieces.

In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste.

Add in tomatoes and vegetable stock. Cook till tender.

Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds,
coriander powder and salt and leave to rest.

In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once
the sauce is quite thick, add in the paneer and cook briefly on a high flame.

Make small rotis of the dough and fry. Add a dollop of ghee at the end.

Garnish with lemon and serve.
Key Ingredients: Cottage Cheese, All Purpose Flour, Carom Seeds, Cumin Seeds, Garlic,
Tomato, Coriander Seeds, Coriander Leaves, Ginger, Clarified Butter, Whole Wheat Flour

Roomali Paneer and Chutney Butter
Stuffed with chutney and nuts, paneer pinwheel is baked
with a herb butter crust.
Roomali Paneer and Chutney Butter
Chef's Name :
Manish Mehrotra, Team
India
Recipe Cook Time : 1 Hour 15 Minutes
Recipe Rating :

Tags: cheese, cottage cheese, indian food, paneer
Add to CookBook
6




Ingredients
2 kg block paneer

75 gms chopped coriander

60 gms mint

Green chilies to taste

20 ml lemon juice

60 gm yellow butter

45 gm panko breadcrumbs

10 gm ginger

1 coconut

15 gm grated Parmesan cheese

Salt to taste

30 gm roasted pine nuts (chilgoza)

30 gm figs dried

30 gm grated Gruyere cheese

45 gm hung yoghurt

5 gm ginger garlic paste

A pinch of garam masala
Method
For chutney butter:

Clean, wash and roughly chop mint, coriander, ginger and green chili.

Break the coconut and remove the brown skin. Grate it finely (30 gm grated coconut)

Grind the above ingredients.

Adjust the seasoning by adding lemon juice and salt.

Keep half mix aside for paneer roll filling.

Add yellow butter, Panko bread crumbs, Gruyere and Parmesan cheese to remaining half. Mix it
thoroughly to make herb butter.


For baked masala paneer:

Cut the paneer block in six thin long slices.

Spread remaining mint chutney on the paneer slices and sprinkle chopped pine nuts.

Roll each slice like a Swiss roll. Keep aside

Make marination with hung yoghurt, ginger garlic paste, salt and garam masala.

Marinate each roll with this marinade. Keep for 30 minutes.

Top each paneer roll with herb butter.

Bake in oven at 180 c till golden brown crust.
Key Ingredients: Cottage Cheese, Coriander Leaves, Mint Leaves, Lemon Juice, Green Chillies,
Butter, Ginger, Coconut, Parmesan Cheese, Salt, Pine Nuts, Figs, Hung Curd, Garlic, Garam
Masala


Multani Paneer Tikka
Thin slices of paneer stuffed with a mushroom mixture,
folded and coated in a besan mixture. Shallow fried till
golden.
Multani Paneer Tikka
Chef's Name :
Rajdeep Kapoor, Hotel Eros
Park Royal
Recipe Servings : 2
Recipe Cook Time : 40 Minutes
Recipe Rating :

Tags: cottage cheese, mushrooms, paneer
Add to CookBook
107




Ingredients
500 gm cottage cheese

4 Tbsp grated cheddar cheese

2 cups white mushroom, chopped

1 cup spring onions, chopped

2 green chillies, chopped

2 tsp ginger, chopped

3 tsp coriander leaves, chopped

1/2 tsp garam masala

1 tsp pepper powder/ kali mirch

1 tsp cumin/ zeera

1/2 cup besan or cornflour

Salt to taste

1 tsp refined oil + to shallow fry
Method
Slice paneer into long thin sheets and drain off excess water.

In a pan add 1 tsp oil. Saute spring onions and mushrooms in a pan. Season with salt, garam
masala, pepper and cumin. Allow the mixture to be absolutely dry, then let it cool.

Add chopped ginger, coriander leaves, green chillies and grated cheese.

Mix all the ingredients well. Put the mushroom mixture on the sliced paneer.

Spread it evenly with a knife upto half the length of the sliced paneer and fold.

Prepare a batter with corn flour/besan and water. (The batter should neither be runny nor too
thick.)

Dip the prepared paneer in this batter and shallow fry in a non stick pan till they are golden
brown.

Serve hot with mint chutney.
Key Ingredients: Mushroom, Cheddar Cheese, Green Chillies, Ginger, Coriander Leaves,
Garam Masala, Black Pepper, Cumin Seeds, Cornflour, Salt
Amritsari Paneer Bhurji
Cottage cheese combined with varied masalas. Topped with
butter, coriander and served hot.
Amritsari Paneer Bhurji
Chef's Name : Aditya Bal
Recipe Servings : 5
Recipe Cook Time : 25 Minutes
Recipe Rating :

Tags: cottage cheese, indian food, paneer, punjabi
Add to CookBook
102




Ingredients
1 Tbsp refined oil

1 Tbsp butter

1/2 Tbsp cumin seeds

1 piece casia

1 onion, chopped

Little bit ginger, chopped

1/2 Tbsp turmeric powder

1/2 Tbsp cumin powder

1 tsp coriander powder

1 tsp red chilli powder

Salt for taste

1 tomato, chopped

Sugar, little bit

2 green chilies, chopped

1/2 Tbsp dry ginger powder

200 gms paneer

Fresh coriander leaves

1/2 lime
Method
In a pan, saute refined oil, butter, cumin seeds and casia.

Add chopped onion, ginger, turmeric powder, cumin powder, coriander powder, red chili powder
and salt to taste. Saute them well together.

Add little more water and mix them well

Add in chopped tomato, green chilies, dry ginger powder and sugar. Mix them well together.

Crumble the paneer over the mixture. Combine them well together.

Add butter, fresh coriander leaves and lime.

Serve hot .
Key Ingredients: Cottage Cheese, Butter, Cumin Seeds, Onion, Ginger, Turmeric, Cumin
Seeds, Coriander Powder, Salt, Tomato, Sugar, Green Chillies, Dry Ginger Powder, Coriander
Leaves, Lemon

Banana Pancakes
Fluffy pancakes with bananas and a hint of vanilla essence.
These banana pancakes are a perfect breakfast option.
Banana Pancakes
Chef's Name : Manju Malhi
Recipe Servings : 4
Recipe Cook Time : 25 minutes
Recipe Rating :

Tags: bananas, cooking isn't rocket science, manju malhi, pancakes
Add to CookBook
14




Ingredients
125 g all-purpose flour or maida

4 tsp white sugar

7 gm baking powder

A pinch of salt

1 egg, beaten

235 ml milk

30 ml vegetable oil

2 ripe bananas, mashed

Vanilla essence
Method
Combine flour, white sugar, baking powder and salt.

In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Cook until pancakes are golden brown on both sides.

Serve hot.
Key Ingredients: All Purpose Flour, Baking Powder, Salt, Egg, Milk, Banana, Vanilla Essence,
Vegetable Oil, Sugar

Kebab-e-Kela
Vegetarian banana kebabs, flavored with ginger, coriander,
green chili and cardamom seeds.
Kebab-e-Kela
Chef's Name : Niru Gupta
Recipe Servings : 2
Recipe Cook Time : 1 Hour
Recipe Rating :

Tags: bananas, kebabs, navratri, vegetarian, vrat ka khaana
Add to CookBook
14




Veg Momos recipe

Prep Time: 10 mins | Cook time: 15 mins | Makes: 12
Ingredients
All purpose flour/ maida 3/4 cup
Water As needed
Salt 3/4 tsp
Oil 2 tsp

For stuffing
Finely chopped cabbage 1 cup
Finely chopped Carrot 1/4 cup
Finely chopped garlic 1 tblsp
Spring onion 4 5 sprigs
sugar 1/4 tsp
Pepper (black) 1/2 tsp
Soya sauce 1 tsp
Salt 1/2 tsp
Oil 1 tblsp

Method
1. Mix flour, salt and oil in a bowl and add water to make a smooth pliable dough. Just like our
poori dough. Keep aside covered.

2. Heat a pan with oil, add garlic, and finely chopped white part of the spring onion. Give a stir in
high flame. Add the chopped veggies, sugar and fry in high flame for a minute.

3. Add salt, pepper, soy sauce and mix well. Lastly add finely chopped green part of the spring
onion and mix for a minute in medium flame. Switch off and keep aside.

4. I rolled the dough into a big disc and used a big lid to cut into smaller discs. After that I again roll
to make it more thin. Keep some stuffing we prepared in the middle.

5. Fold it to make momo shapes. refer my video click here. Though I have not made it perfect, it
can help first timers like me :)

6. Steam it in a steamer spaced properly, for 5 minutes.

Notes

Adding oil in the dough gives softer outer layer.
Serve hot with hot chilli sauce or you can try this tomato garlic dip.