TURMERIC PANEER TART

I love easy recipes. And if its Friday – I’d rather binge watch my fave tv show with a cocktail than cook elaborate meals 🙈 When Sach Foods requested me create some recipes for them – this one hit me instantly. Under 30 minutes (including prep time) and Friday is all set. I also made a video – linked here.

INGREDIENTS – (serves 4 – 3 tarts each person)

  • sheets of Kontos Fillo Dough, cut in 12 squares (you won’t need to use the whole dough – 1/8 section is enough for 12 slots)
  • 6 oz Sach Turmeric Twist Paneer, crumble with hands for a perfect chunky texture (clean you hands before handling the paneer)
  • 1-2 tbsps Lemon juice
  • Salt to taste
  • 2-3 tbsps chopped cilantro

METHOD –

  • Preheat oven at 380F & drizzle oil in the cupcake pan
  • Tear the fillo dough roughly – and line each cupcake pan slot with it.
  • In a bowl, add crumbled paneer, lemon juice, and cilantro. Taste the paneer and add more salt if needed.
  • Add about 2 tbsps of paneer mix over each fillo.
  • Bake for 9 minutes and broil on low for 1 minute. Garnish with some more cilantro and serve with spicy ketchup.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


HURRICANE PANEER TIKKA

This by far has been the MOST requested recipe on my IG – @thepalatetrails DMs, and comments. I had so many non-stop messages about the recipe that I had to cook these again and share a step-by-step with you y’all! Hope you like it. Its quick to make, minimal ingredients and best taste. Perfect for appetizers and those spring/summer weather. Serve with your favorite cocktail, mocktail or beer.

Ingredients: (serves 8 – 2 pieces per person)

  • 1/2 cup full fat yogurt
  • 1 tbsp lime/lemon juice, freshly squeezed
  • 1/2 tsp ginger-garlic paste
  • pinch of turmeric powder
  • 1 tsp MDH tandoori barbecue masala (all Indian store carries Tandoori masala)
  • approx. 1 tsp salt (adjust per your taste)
  • 1/2 tbsp corn starch
  • 1 pound paneer, cut in 16 thick rectangular pieces
  • Apollo Kataifi – shredded phyllo dough, thawed (I buy it from Mediterranean store)
  • Fresh cilantro for garnishing
  • Oil
  • Ketchup/Chutney to serve with the hurricane paneer tikka
  • Scissors for cutting the dough

METHOD :

  • Preheat the oven to 350F plus line the 9×13 baking tray w/ parchment paper.
  • In a wide bowl, combine yogurt, lime juice, ginger-garlic paste, chili powder, turmeric, salt, corn starch and tandoori masala. Mix well.
  • Add paneer, and gently combine the marination so the paneer is coated on all sides. Immediately keep the mix in fridge for 10 minutes.
  • Unroll the Kataifi dough, and place it in a plate. You’ll be able to see bundled strands. Pick one end and use a scissor to cut the dough. the shredded dough would be about 1-2 inches wide and 7-8 inches in length.
  • Take out the paneer from the fridge. Now for each paneer piece, spread a shredded bundle on a plate and wrap dough tightly around each marinated paneer. Be gentle with the dough as the strands are very delicate. Line them up side by side in the baking tray. four each row should do.
  • Repeat the same for remaining paneer pieces. Drizzle some oil over each hurricane paneer piece. DO NOT over drizzle oil – 1/2 tsp per piece would suffice.
  • Bake for 6 minutes; flip each piece and then bake for another 6 minutes. Lastly, for a charred – crisp golden brown look – broil on high for exactly 1 minute.
  • Remove the baking tray from oven and let it cool.
  • Garnish with cilantro and serve w/ ketchup or chutney.
  • Bon Appetit 🎉🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky