How to make Achari Paneer Canapes -
Paneer marinated in a chatpata pickle masala grilled served on crisp bread topped with crunchy lettuce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage Cheese, Buns (बन्स)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Achari Paneer Canapes checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like White Dhokla Sandwich Oats Upma Fish Patties-SK Khazana Dumdar Prawns
Achari Paneer Canapes Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Achari Paneer Canapes Recipe
Cottage Cheese achari masala 50 grams (
Buns cut into cubes 200 grams
Mini buns 6
Lettuce 1 medium
Ice cubes as required
Mustard oil 20 millilitres
Hung yogurt 200 grams
Salt to taste
Garlic finely chopped 20 grams
Butter 20 grams
Bean sprouts for garnishing
Method
Step 1
Discard the stem of lettuce and tear lettuce leaves and place in a bowl. Add ice cubes and water and set aside for 20 minutes.
Step 2
Heat mustard oil in a non-stick pan till it smokes. Reduce heat and add pickle spice. Stir for a while and cook for 3-4 minutes.
Step 3
Switch off heat and cool to room temperature. Reserve 1 teaspoon of it and add the remaining to yogurt alongwith salt and mix well.
Step 4
Combine cottage cheese cubes and yogurt mixture in a bowl. Mix well and set aside for ½ an hour.
Step 5
Combine garlic, butter, reserved cooked pickle spice in a bowl. Mix well.
Step 6
Slit mini buns and halve them. Spread generous amount of garlic butter on both halves and similarly make the remainining buns.
Step 7
Heat a non-stick pan. Add marinated cottage cheese cubes and cook on medium heat for 5 minutes, turning once a while. Remove from heat and set aside.
Step 8
Heat a non-stick tawa. Place prepared buns, buttered side down on it and cook till golden from the underside. Flip and cook till the other side is also golden, pressing them slightly. Remove from heat.
Step 9
Pat dry lettuce leaves and place few pieces in the cooked buns. Add 2-3 cooked cottage cheese cubes on top.
Step 10
Garnish with bean sprouts and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
