How To Make Aloo Paneer Pops Recipe

Ingredients

• 2 Potatoes (boiled and mashed)
• 200 g Cottage Cheese (grated)
• 4 tbsp Refined Flour
• 1 Onion (chopped)
• 1 tbsp Raisins (soaked)
• 3 Green Chilies (finely chopped)
• ½ tsp Black Pepper Powder
• 1 cup Cornflakes (crushed)
• ½ tsp Chaat Masala
• ½ tsp Garam Masala
• ½ tsp Red Chili Powder
• 2 tbsp Green Coriander (finely chopped)
• Oil for frying
• Salt

How to make Aloo Paneer Pops :

Heat tbsp oil in a pan and sauté onions.
2 minutes Mix all other ingredients and fry.
now refined flour to make a good batter.
Make a mixture out of the cylindrical shaped croquettes.
batter dip each one and put it on a plate.
It refrigerate for 30 minutes.
Deep fry until golden and crispy.

Preparation Time :
20 Minutes
Cooking Time
45 Minutes
Difficulty
Average
Rating
8.0 / 10 ( 1 votes)
Recipe Type
Veg.
Serves 4

Suggestions:
Serve with ketchup or coriander chutney.

How To Make Aloo Paneer Pops Recipe

Ingredients

• 2 Potatoes (boiled and mashed)
• 200 g Cottage Cheese (grated)
• 4 tbsp Refined Flour
• 1 Onion (chopped)
• 1 tbsp Raisins (soaked)
• 3 Green Chilies (finely chopped)
• ½ tsp Black Pepper Powder
• 1 cup Cornflakes (crushed)
• ½ tsp Chaat Masala
• ½ tsp Garam Masala
• ½ tsp Red Chili Powder
• 2 tbsp Green Coriander (finely chopped)
• Oil for frying
• Salt

How to make Aloo Paneer Pops :

Heat tbsp oil in a pan and sauté onions.
2 minutes Mix all other ingredients and fry.
now refined flour to make a good batter.
Make a mixture out of the cylindrical shaped croquettes.
batter dip each one and put it on a plate.
It refrigerate for 30 minutes.
Deep fry until golden and crispy.

Preparation Time :
20 Minutes
Cooking Time
45 Minutes
Difficulty
Average
Rating
8.0 / 10 ( 1 votes)
Recipe Type
Veg.
Serves 4

Suggestions:
Serve with ketchup or coriander chutney.

Achari Paneer Pulao Recipe

Ingredients

• For the rice
• 1 1/2 cups uncooked long grained rice (basmati)
• 2 pinches saffron (kesar) strands
• 1 tsp milk
• 1/2 tsp caraway seeds (shahjeera)
• 25 mm. (1") cinnamon (dalchini) stick
• 2 cloves (laung / lavang)
• 2 cardamoms (elaichi)
• 3 tbsp oil
• salt to taste
• For the achari marinade
• 2 cups paneer (cottage cheese) , cut into 25mm.(1") cubes
• 3/4 cup thick curds (dahi)
• 1 tbsp green chilli pickle
• 1 tsp fennel seeds (saunf)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/4 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp mustard oil
• salt to taste

Method

• achari Cheese
• Mix yogurt and green chillies to a smooth paste with a pickle.
• Fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, add turmeric
• Powder, mustard oil and salt and then mix chopped so spices are crushed.
• Add cheese and marinate for 20 minutes. Arrange Skewers.
• Cook on a barbeque for a few minutes. When the edges turn golden brown, remove the skewer and keep aside. Alternatively you can use the grill
• Or just a tava (griddle) using option.
• Rice
• Until the rice in salted water to a boil vesselful. Each grain of rice should be different. Drain and let cool.
• In a small pot, warm saffron milk and rub until the saffron dissolves add. Add the rice. Keep aside.
• In a large pan heat oil, cumin seeds, cinnamon, cloves and cardamom and fry until they start to add crackle.
• Rice, achaari Add cheese and salt and toss gently for a few minutes.
• Serve hot.

Achari Paneer Pulao Recipe

Ingredients

• For the rice
• 1 1/2 cups uncooked long grained rice (basmati)
• 2 pinches saffron (kesar) strands
• 1 tsp milk
• 1/2 tsp caraway seeds (shahjeera)
• 25 mm. (1") cinnamon (dalchini) stick
• 2 cloves (laung / lavang)
• 2 cardamoms (elaichi)
• 3 tbsp oil
• salt to taste
• For the achari marinade
• 2 cups paneer (cottage cheese) , cut into 25mm.(1") cubes
• 3/4 cup thick curds (dahi)
• 1 tbsp green chilli pickle
• 1 tsp fennel seeds (saunf)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/4 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp mustard oil
• salt to taste

Method

• achari Cheese
• Mix yogurt and green chillies to a smooth paste with a pickle.
• Fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, add turmeric
• Powder, mustard oil and salt and then mix chopped so spices are crushed.
• Add cheese and marinate for 20 minutes. Arrange Skewers.
• Cook on a barbeque for a few minutes. When the edges turn golden brown, remove the skewer and keep aside. Alternatively you can use the grill
• Or just a tava (griddle) using option.
• Rice
• Until the rice in salted water to a boil vesselful. Each grain of rice should be different. Drain and let cool.
• In a small pot, warm saffron milk and rub until the saffron dissolves add. Add the rice. Keep aside.
• In a large pan heat oil, cumin seeds, cinnamon, cloves and cardamom and fry until they start to add crackle.
• Rice, achaari Add cheese and salt and toss gently for a few minutes.
• Serve hot.

Crispy Bread Cups Recipe

Ingredients

• For the toast cases
• 8 slices whole wheat bread
• 3 tsp low fat butter

For the filling

• 1½ cups Green Giant Niblets Sweet Corn
• 2 tbsp chopped onions
• 2 tbsp chopped capsicum
• 2 tsp finely chopped green chillies
• 1 cup low fat milk
• 1 tbsp cornflour
• 1 tsp oil
• salt to taste
• 
  
• For baking
• 4 tsp grated cheese

Method

Toast cases
Remove the crust from bread slices.
Bread slices in a muslin cloth in a pressure cooker and steam for 5 to 7 minutes Wrap.
Roll a small and a muffin tray cavities that are greased up with butter out of the press.
10 minutes or until crisp butter and 200 ° C (400 ° F) Bake in a hot oven with a brush.

Preparation Time: 15 mins.
Cooking Time: 25 mins.
Baking Time : 15 to 20 mins.
Baking Temperature: 200°C (400°F).
Makes 8 pieces.

For the filling

Heat oil in a non-stick pan, add onion and sauté until they are golden brown.
Capsicum for 1 minute and add green chillies and fry.
Corn, milk, cornflour and add salt and cook until mixture thickens. Keep aside.

How to proceed

Fill each toast in the case a little mix, sprinkle cheese on top. 5 to 10 minutes to 200 ° C (400 ° F) or bake in hot oven until cheese melts.
Serve hot.