500gm Paneer (serves 3 persons)
¾ adrak
5 cloves lassuna
2 tsp oil
2 tbs Besan
1 tsp pepper powder
1 tbs lemon juice
½ tsp elaichi powder
½ tsp saunf powder
2 tsp olive oil
Wash the paneer in 11/2 inch pieces, Grate adrak and garlic into fine paste. Heat olive oil in a pan, now put besan in it and roasts it till it changes color. On cooling, add turmeric to it. Now mix it with (besan + turmeric) with ginger- garlic paste, pepper powder, salt, lemon juice, elaichi powder, saunf powder and olive oil. Beat the mixture thoroughly (add little water if needed). Now dip the paneer pieces in the mixture and keep it for marination for about 1 hour. After 1 hour of marination, arrange the paneer pieces on the skewers at distance of 2 cm; Grill it in tandoor for 5 min or in an oven preheated at 220 degrees for 3 min on each side. In between sprinkle some olive oil on the pieces. When the pieces turn brownish, take them out, serve after sprinkling chaat masala and lemon over the pieces. You can also keep the pieces in a slightly greased non stick pan, and let it simmer for about 15 min on each side.
Paneer is a good source of calcium, which helps build strong bones and teeth, and also prevents osteoporosis. Cheese provides 25{0464a978eaa6751d2a93f6c4ad1c51189cfd13358038c899daee6b3ddce22d84} of the calcium in the food supply. Paneer in moderation is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome. It is a good source of protein and it reduces cancer risk. Paneer can prevent stomach disorders and even help with your bones as you get older, especially in women. It also helps in lower, back and joint pain. However hypertensive and diabetics should take home made paneer not more than twice a week, because of it high fat content. Ginger and garlic have excellent carminative (anti gas forming), intestinal soothing, and anti inflammatory and anti carcinogenic properties. You can make this on the day of paneer plan. Eat it with lots of salad and avoid roti or rice with it.
