Paneer Tikka

Ingredients

· Paneer / Cottage Cheese - 300 g
· Capsicum - 1
· Onion - 1
· Tomato - 1

Marnade

· Thick yoghurt ( hang in a muslin cloth for 20 mins ) – ½ cup
· Food color - a pinch
· Oil - 1 ½ tbsp
· Corn flour - 1 tbsp
· Amchoor pwd - ½ tsp
· Black salt - ½ tsp
· Red chilly pwd - ½ tsp
· Tandoori masala pwd - 1 tsp
· Ginger garlic paste - 1 tbsp

Method

Add all ingredients of the marinade in a bowl.mix well.
Cube paneer into 2 inch squares.
Add paneer to the marinade.
Combine well to coat the paneer pices with the marinade.
Marinate the paneer pieces for 1 to 2 hours.
 Chop onion, tomato and capsicum to triangular shapes.
Put them in the left over marinade and mix well to coat the vegetables.
Grease the wire or grill rack with oil.
Arrange marinated paneer, capsicum, onion, tomato on the bamboo skewers. ( soak bamboo skewers in water alt least for ½ an hour, before using for grill purpose )
.Pre heat the oven at 200 degree Celsius.
Cook the tikkas for 6 to 8 mins.
Spoon some melted butter on the tikkas and turn over for even grilling.
Cook further for 2 to 3 mins.
Remove from oven.
Sprinkle chat masalaa and lemon juice.
Serve hot with any dips of your choice

Paneer  Tikka 

Boat clubs cheese toast

Ingredients

Bread slices 4 with crust
Eggs 2
Salt ¼ tsp
Black pepper ½ tsp
Mustard ½ tsp
Chili powder ½ tsp
Vinegar 2 tbsp
Flour 5 tbsp
Water as required to make batter
Cheddar cheese grated ½ cup heaped
Baking powder 1 tsp heaped

Method

Make a smooth batter with all the above ingredients Eggs 2, Salt ¼ tsp, Black pepper ½ tsp, Mustard ½ tsp, Chili powder ½ tsp, Vinegar 2 tbsp, Flour 5 tbsp, Water as required, Cheddar cheese grated ½ cup heaped lastly add baking powder just before frying. Apply prepared paste lavishly on the whole bread slices, deep fry with batter side down, remove, cut into 4 square pieces and re-fry & Serve hot with chilli garlic sauce.

Boat clubs cheese toast

Cream Cheese Cinnamon Roll Frosting

Ingredients

2 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
1 tablespoon half and half (milk can be used)
1 1/2 cup powdered sugar
1/4 teaspoon salt

Method

Beat cream cheese and butter with a mixer until creamy. Add in vanilla and milk, mix until well combined. Slowly add in powdered sugar and salt and beat until fluffy. Spread onto Cinnamon Rolls while they are still hot, allowing frosting to melt into the cinnamon rolls.

Cream Cheese Cinnamon Roll Frosting

Chicken Cheese Paratha Roll

Ingredients

• Chicken boneless 2 cups
• Salt 1 tsp
• Chilli powder 1/2 tsp
• White pepper 1/2 tsp
• Ginger garlic 1 tsp
• Yogurt 2 tbsp
• Roasted cumin 1 tsp
• Mix spice 1/2 tsp
• Oil 1/2 tsp
• Cream 1 tbsp
• Cheddar cheese grated 4 tbsp

Ingredients for For Cheese Sauce

• Cream cheese 4 tbsp
• White vinegar 3 tbsp
• Cream 3 tbsp

Method for Cheese sauce

Mix all ingredients together.

Ingredients for Paratha

• Flour 6 cups
• Wheat flour 2 cups
• Salt 2 tsp
• Ghee 1/2 cups
• Warm water to knead flour

Method

Knead the dough for parathas and keep aside for 20 minutes at room temperature

Marinate Chicken with salt,chilli powder,white pepper,yogurt,ginger/garlic,roasted cumin,mix spices.

Heat oil in a pan (nonstick, with a lid) and add the marinated chicken. Stir and cook it covered on low heat for around 30 minutes.
Take off the lid and cook on medium 

 high heat for 10 minutes with constant stirring. Remove from heat & add cream & Cheese.
Heat a piece of charcoal until it is white. Place it on a 4×4 aluminum sheet and place it on the top of chicken . Drizzle some oil on it (coal) and cover the pan with the lid for about 10 minutes.

After 10 minutes, remove the coal and your filling is ready for paratha rolls.
Now start frying parathas.
Take a handful of kneaded dough and shape it round with all ends closed. Use loose flour to do all this smoothly.
Now roll it with a rolling pin.
Apply some ghee on it and start rolling it. Roll with your hands like a snake. Then shape it like a snail by tucking the last part underneath.

Roll it flat like a roti.

Now place it on a hot griddle and when it starts changing its colour, flip it over. Now glaze it with some ghee and then flip over again. Glaze the other side with ghee and fry it until it is a bit red. Remove it from the hot griddle and place it on a plate.

Take a tbspn of Cheese sauce and glaze the paratha with it. Sprinkle some chopped coriander and mint and then some onions. Now place some chicken in the middle of the paratha and roll it.

Do the same with the rest of them & Serve.

Chicken Cheese Paratha Roll

Meat ball Parm

 Ingredients

1 1/2 pounds meatloaf mix (beef,veal combo)
4 cloves garlic-roughly chopped, not minced
a handful of chopped parsley
1 cup bread crumbs (I used Scharr brand)
1 cup shredded Parmesan cheese (not grated)
2 eggs
salt to taste
Sauce of your choice (approx two 24-oz jars)
Mozzarella cheese to top it off with!

Method

Mix all of the above ingredients and form your meatballs-not too lage. I made 32 meatballs. Pan fry to brown them. Don't worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.

Pour some sauce in the bottom of your dish(es). I used the 2 decorative ceramic dishes or you could use one 9x13. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese!!! Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through (depending on size you make them.)

Meat ball Parm

Cheesy Chives Muffins

Ingredients

110 gms, all-purpose flour
50 gms, butter, softened
½ cup, curd
80 ml, milk
½ tsp, baking soda
1 tbsp, chives, dried or fresh
1 tbsp, parsley, dried or fresh
2 tbsp, cheddar cheese, grated
1 tbsp, almonds and pistachio, chopped
1 nos, green chili, chopped
½ tsp, red chili flakes
¼ tsp, black pepper powder
3 nos, garlic cloves, finely chopped
Juice of ½ lemon
½ tsp, salt
Parmesan cheese, grated, as required

Method

Pre-heat the oven at 170 degrees, grease the muffin pan

In bowl, sift together all-purpose flour, baking soda, salt

In another bowl, mix together butter, chives, cheddar cheese, parsley, green chili, chili flakes, garlic,
almonds-pistachios, black pepper powder, curd, lemon juice. Mix them very well

Add half of the flour mixture and half of the milk, mix until combined well

Add remaining half of the flour mixture and remaining milk, mix until combined well (do not over mix)

Fill the muffin pan with the batter upto 2/3.

Bake them in pre-heated oven for 15 minutes.

Take them out and sprinkle the grated parmesan cheese ,place the again in the oven and bake them for another4-5 minutes,

Take them out and cool them,& Serve!

Cheesy Chives Muffins

Mushroom and Cheese Omelette

Ingredients

Olive oil - 1 tbsp

Garlic - 4-5 cloves

Onion - 1 cup ( chopped )

Mushroom - 200 gm ( washed and chopped )

Dried thyme - 1 tsp

Coriander - 1 tbsp ( chopped )

Salt to taste

Black pepper - 1\2 tsp

Eggs - 8

Cheddar cheese - 1\4 cup ( grated )

Method

Heat olive oil in a pan. Add garlic cloves. Fry for a minute. Add onions and fry till pinkish. Add mushroom, thyme, coriander, salt and black pepper. Cook till mushrooms are done. Remove in a bowl. Whisk 2 eggs in a bowl. Add salt to taste. Heat a non stick pan. Simmer the heat to low. Lightly brush the pan with oil. Pour the whisked eggs in the pan. Cover the pan and and cook till egg is 80% cooked. Keep 2-3 tbsp of mushroom filling on one half of the egg and sprinkle some cheese on top. Fold the other side on top. Transfer the omelette on the serving plate. Serve hot.

Mushroom and Cheese Omelette