Lightly roast the makanas in oil. Then put the paneer and makana in warm water for some time. This softens the paneer and makanas. Drain and keep it aside.
Cut the green chillies, ginger, onions and tomatoes into small pieces and grind it in a mixer to get a thick paste.
Heat the oil in a pan. Add the above paste and stir-fry for a few minutes. Then add the remaining spices along with the thick curds. Stir till the gravy thickens. Garnish with chopped coriander leaves. Serve hot.
Heat the butter. Stir-fry the onions and capsicums for two minutes. Then add thepaneerpieces and green peas. Stir-fry for two-three minutes. Add thechilli-ginger paste. Allow the vegetables to cook.
Keep aside ½ cup milk. Add the remaining milk to the vegetables. Mix the cornflour in the ½ cup milk. When the vegetables and milk boil, add this to the boiling mixture. Stir so that no lumps form. Simmer on a low flame until the mixture thickens. Bake in a hot oven for five minutes. Serve hot withparathas.
Cutpaneerinto big cubes. Beat cream till light and fluffy. Addchilli-ginger paste, grated cheese, coriander leaves, cornflour, oil, salt and pepper. Mix the paste well to get a smooth consistency. Apply the paste over thepaneercubes. Grill in an oven till crisp for about 10-15 minutes. Serve hot with tomato sauce / mint chutney.
Paneer - 250 gm ?Capsicum - 1 ?Onion - 1 ?Coriander leaves - 2 tbsp ? Gram flour - 1 cup ?Cornflour - 2 tbsp ?Rice flour - 2 tbsp ?A pinch of soda bicarb ? Green chillies (finely chopped) - 3-4 ? A piece of ginger (finely chopped) ?Red chilli powder to taste ?
Salt to taste ?Oil for frying
Grate the paneer. Cut capsicums and onions finely. Cut green chillies and ginger into small pieces.
Add the gram flour, cornflour, rice flour, coriander leaves, soda bicarb, red chilli powder and salt. Make a stiff batter by adding very little water.
Heat the oil. Make small balls of the batter and deep fry. Serve hot with a spicy sauce.
Boil milk until it reduces to half the quantity. Add sugar and give it one more boil. Grate paneer. Add it to the boiling milk.Allow this mixture to cook on a low flame. Pour this mixture in a flat dish.
Coarsely grind the cardamoms. Sprinkle it over the chenna mixture.
Rub the saffron strands with a little milk. Mix it in the chenna mixture. Decorate with silver foil, blanched pistachios and almonds. Serve chilled.
Recipe & Photo Credit - Sujata Malani & The Hindu - Chennai