Paneer Cannon


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Paneer combination with palak. . . . Just yummy!

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Paneer Cannon recipe - How to make Paneer Cannon

Preparation Time:    Cooking Time:    Total Time:     Makes 10 serving
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250 gms paneer (cottage cheese)
2 tbsp cornflour
1 tbsp butter
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
1/2 cup finely chopped spinach (palak)
salt and freshly ground black pepper powder to taste
2 tbsp finely chopped dill
2 tbsp semolina (rava)
oil for deep frying
  1. Mash the paneer and transfer in a bowl.
  2. Add the cornflour and salt, mix well and keep aside.
  3. Heat the butter in a pan, add the garlic and onions and saute till the onions turn translucent.
  4. Add the spinach, salt and pepper, mix well and cook for 2 more minutes.
  5. Remove from flame and add the dill and mix well. Keep aside to cool.
  6. Take a portion of paneer and flatten it.
  7. Spoon the spinach mixture over it and roll it to form a cylinder.
  8. Seal the sides and repeat the same with remaining paneer and spinach mixture to make more cylindrical rolls.
  9. Heat the oil in a kadhai, roll the cylinders in semolina and deep fry till they turn golden brown and crisp from all the sides.
  10. Serve hot.

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This recipe was contributed by gunjan gupta on 04 Aug 2011
hey my name is gunjan i m just mad about coking ' and my ideol is mrs tarladalal i belongs to baniy...

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