Paneer Methi Pinwheels Repost

Paneer Methi Pinwheels are incredibly easy and delicious. This is a great treat and  can be served hot or cold.  These  Pinwheels can just be the starter for your party and if you don’t have a crowd on-hand to gobble up these pastries, you’ll be happy to know that they freeze well (stored in an air-tight container) to be enjoyed another morning.

Ingredients:

Puff pastry - 1 sheet 

Stuffing:

Grated Paneer - 1/2 cup

Kasoori Methi - handful

Mint - 1/2 cup packed

Chilli powder - 1/4 tsp

Cumin powder - 1/4 tsp

Chaat masala powder - 1/2 tsp

Turmeric powder - a big pinch

Salt - to taste

Oil - 1/4 tsp

Method: 

Let the pastry thaw on the counter top. Preheat the oven to 435 F.  Mix all the ingredients under stuffing very well. Sprinkle the flour on a board and Spread the pastry sheet, and flour the sheet. Use a rolling pin to remove the fold crease and stretch the sheet. Spread the filling on the sheet leaving 1/4 inch around the edges.

 Roll the sheet as a log. Apply water on the ends and seal the roll. Roll the roll over and gently pinch the edges together.

 Use a sharp knife and cut into 1/2" pieces. Place the rolls in the cookie sheet with a minimum of 1" gap for the pinwheels to spread out. Bake for 15-20 mins until the pinwheels are crisp and golden. Cool for 5 minutes. Enjoy warm.

This is going to PJ's event Cooking with Herb and Flowers - Fenugreek hoasted by Kalyani.

Reposting for LGSS_Paneer

Paneer Kofta

                                              

K

ofta is the dish, we generally order when we dine out. My mom and sister make great kofta gravies but I don't know why I stopped making them and started thinking that this is a restaurant dish. Long back when we were in India, we used to relish this dish very often. No need to say that it was always in restaurant. We love koftas but here in USA, I've tried this dish in several restaurants but I was always disappointed. Then I thought to try again at home. There are so many variations of Kofta. This time I made paneer kofta. There were two reasons behind it. First one.....the unopened milk can in the fridge was about to expire and I needed to use that asap. There were two ways to consume that, making yogurt or making paneer. I already had a big bowl of yogurt in the fridge.....so I opted for the second one. Second reason was....I already had boiled and mashed potatoes in the fridge...which also I wanted to consume sooner than later. Also I just recalled one more reason. It is LGSS_Paneer :)

Ingredients

For Kofta

Grated Paneer - 2 cups

Boiled & grated potatoes - 1 cup

Mint - 2tsp chopped

Raisins - 18-20

Cashews - 10

Cornflour - 3 tbsp

All purpose flour - 1 tbsp

Salt - 3/4 tsp

Green chilli - 1 finely chopped

Cilantro leaves - 1 tbs finely chopped

Oil - for deep frying

For Gravy

Onion - 1 medium

Tomatoes - 4 medium

Oil - 3 tbsp

Cumin seeds - 1 tsp

Asafoetida - 1/8 tsp

Ginger garlic paste - 1 tsp

Yogurt - 2 tbsp

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt - 3/4 tsp

Garam masala - 1/2 tsp

Coriander powder - 3/4 tsp

Kasori methi - a handful

 Method

First make the kofta. Keep 1/4 cup paneer aside to make the stuffing. Mix potatoes and paneer. Add cornstarch and all purpose flour into it. Add cilantro, salt, green chilli and make a dough. Divide this dough into 18 equal parts.

In another bowl mix together 1/4 cup paneer, raisins, cashews and mint.

Grease the palms and take one portion of the dough. Flat this ball on the Palm and fill the stuffing. Make ball again and seal it properly. Do the same in rest of the dough.

Deep fry the koftas till golden at medium heat.

                              

Serve the Koftas as Appetizer or as a main dish  in the gravy.

To make Gravy add oil in a pan. When oil is hot add cumin seeds and asafoetida. Add ginger garlic paste. 

Add chopped onions and fry till golden brown. Add tomato paste and yogurt.

Add turmeric powder, salt, red chilli powder and coriander powder.Cook it well for about 10 mins. When oil leaves the sides add water and let it boil for another few minutes. Add kasori methi and mix well.

Preheat the oven at 300 F. Arrange the koftas in the oven proof dish and pour the gravy on the kofts. Keep it in the oven for 10 mins so that the koftas absorb some of the gravy. Serve hot.