Paneer Makhmali

Paneer Makhmali 
Ingredients:

1. 11/2 Ltrs. Cow milk / Tonned milk
2. 2 1/2  Tabl spn. white vinegar or lemon juice mixed with equal amount water, ( if you want cut short way then you may use ready Paneer from market, and start the process from step 7 onwards)

1. 3/4 Cup finely grated carrots
2. 1 able spn. crushed ginger
3. 3 cut green chillies
4. 3/4 Cup chopped onion
5. 1/2 Cup chopped coriander leaves
6. 2 Tabl. spns. samolina (or mashed 1 medium potato or 2 tabl. spns. bread crumbs)
7. 2 Tabl. spns. powdered corn flakes
8. 1 Tea spn. corn flour (or all purpose flour)
9. 2 slit green chillies
10. A few onion rings
11. Other recommended vegs. you may add to paneer are finely chopped spring onion,       capsicum of different colours.  

           For Gravy

1. 2 Tabl. spns. cooking oil
2. 2 Table spns. cashew paste
3. 1/2 Cup fresh tomato puree
4. 1 Table spn. fresh cream (optional)
5. 1 Table spn. prepared masala ( masala recipe available on this blog separately)
6. 1/2 Tea spn. Degi mirch
7. Salt to taste
8. For garnishing coriander leaves, green chili, fresh cream (optional)

Method:
Boil milk in big Kadhai (wok ) on medium high fire.  Keep on stirring so that no layer ( malai) is formed and milk doesn't stick to bottom of Kadhai. Switch off fire and after 30 seconds or so add the
vinegar+water (or lemom juice water). Stir and add solution in two three portions to milk. It will get curdeled in seconds. if needed switch on fire for a minute till milk is fully curdled. (now it will be called Paneer)
Keep a strainer over a sauce pan lined with thin cotton napkin or muslin piece. Pour the Paneer from khadai over this cloth on strainer. When water ( whey) is poured down, put water on the paneer to remove the taste of vinegar. (like rinsing it). Bring together the edges of cloth and squeeze out the extra whey from Paneer.  Keep the whey aside, to be used for other purposes. Now to take out extra water from paneer keep some heavy object on the wrapped paneer for about 1/2 an hour.
Transfer the paneer onto big flat utensil. ( like thali).

      Knead the Paneer with you palm, (see figure 7,) Knead till paneer becomes smooth and no
      lumps remained. Mix the ingredients from No. 3-8 and mix well. (See fig 11 & 12).
      Shale into small cylindrical or shape of your choice. This will make 10 rolls.Take in small
      bowls corn flour+water, and in another bowl powdered corn flakes. Pick a piece of paneer
       roll dip in corn flour solution and wrap in corn flakes  powder. Arrange in baking plate/tray.                Brush them with little oil.  Bake at 180-190 degree for about 18 minutes or till they become                golden brown. Now take the tray out from ovan turn all pieces upside down and bake for
      another 5-6 minutes. I used conviction of Micro at 180 degree for 18 min and other side fat
      200 degree or 5 minutes.  Arranged them in plate with green coriander chutney and garnished.            This is to be taken as snake. Next one is to make it into grave to be taken as main meal course.
       I will two types of gravy and serving way as you will see in pictures.

Different options to serve it with little variations
As snack as shown above, in two different types of gravy.

         Gravy 1                                                                                     Gravy 2

1.       2 Tabl. spns. cooking oil
2.       2 Table spns. cashew paste
3.      1/2 Cup fresh tomato puree
4.      1 Table spn. fresh cream (optional)
5.      1 Table spn. prepared masala ( masala recipe available on this blog separately)
6.      1/2 Tea spn. Degi mirch
7.      Salt to taste
8.      For garnishing coriander leaves, green chili, fresh cream (optional)

      Method for making gravy 1

      Put oil on medium fire and add degi mirch and prepared masala. stir fry till done. Add tomato              puree cook till the mixture leaves sides. Add Cashew paste, stir fry for another 1-2 minutes
      add 1 1/2 cup water, simmer for 3-4 minutes. Take a dish. Transfer the masala gravy.
      Arrange the pieces on it some merged some not. Garnish. serve hot.

     Method for Gravy 2
     Leave the paneer roll in frig for an hour or so, this would make the rolls harder because of                   samilina content in it. Cut each piece into two. In kadhai use all the same ingriedents as in
     gravy  one and add 1 tea spn garam masala, 1 table spn. tomato puree, finely chopped
     1 table spn. coriander leaves, while stir frying it. 1 Table spn. tomato ketchup and 1 cup
     extra water to make thinner consistency. Here adding 1 tea spn. lemon juice enhences its
     taste. Cook till masala leaves sides add the cut pieces to gravy. gently stir. cook for
     3-4 minutes. Turn off fire. Arrange curry on serving dish. Garnish and serve mild hot
     with Crispy or layered parantha.