Basic Short Crust Pastry Dough(Don?t add sugar in it while making the dough)
Paneer-1 cup finely chopped
Onion-1 chopped finely
Red chilli powder-1 tsp
Garam masala powder-1 tsp
Tomato ketchup-3 tblspn
Coriander leaves for garnishing
Cheese-1/2 cup grated
Preheat the oven to 220°C(450°F).
Make the shortcrust pastry dough as I have mentioned…Please don?t add sugar to it…
First make the filling by heating some oil in a pan…Add in onions and fry till translucent.
Add in chilli powder,garam masala powder and mix well.
Add in the paneer cubes and mix well.Pour in the tomato ketchup and mix well.
Garnish with coriander leaves and set aside.
Roll out the dough into thin sheet and cut pieces that are little bit larger than the tart mould.
Press the tart mould with this dough and trim off the excess dough…
Line all the tart moulds like this…
Add a spoonful of filling in each mould and sprinkle with cheese over it…
Bake it in the oven for 15-18 min or until it turns light golden…
Remove it from the cases and serve warm as a appetizers…
6 cups whole milk
1 1/2 cups plain yogurt (whole-milk, aka full-fat)
- Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.
- In a large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over.
- As soon as the milk comes to the boil, add the yogurt and sir gently. The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
- Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey.
- When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band.
- Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey.
- Now press the cheese to make it firm enough to cut. To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate. Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese. Press for 30 minutes more.
- Carefully unwrap the pressed cheese, cut into ½-inch cubes, transfer it to a container and seal tight. Refrigerate until needed. The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.