Best 2 Paneer Canapes Recipes

PANEER CANAPES

Steps:

• Heat oil in a kadhai or wok.
• Add onions and fry them till golden brown.
• Add tomatoes, and cook till soft.
• Add potato pieces, garam masala, chilli powder and salt.
• Cook on low flame for 4 minutes,stirring thoroughly.
• Add the paneer and green chillies and mix well.
• Keep aside.
• Coat one side of bread slices with butter and place on a hot tawa.
• Keep it on low flame till bread turns crisp only on one side.
• Cut the bread slices in triangular shapes.
• Now, spread the vegetable mixture on the uncooked side and garnish with coriander.
• Finish with tomato sauce and mint chutney (optional).
• NOTE:For the calorie conscious, dry toasting can be done instead of butter.
• But one side has to remain soft.

PANEER

Steps:

• Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
• Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
• After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
• Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
• To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.