Paneer Canapes Recipes

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.

Steps:

• Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
• Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
• If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.