Aachari Malaii Paneer Tikka Stuffed In Paneer Basket

For paneer, take a heavy bottom pan, pour milk, boil this over high heat. When it boils, switch off the flame and add 3 teaspoon of vinegar. Chenna or paneer will start separating.

Now take a big strainer and pour chenna or paneer in this . Keep paneer or chenna in this strainer few minutes so that water gets drained.

Take all cheena or paneer in a cotton cloth and tie it tightly in round shape so as to squeeze all excess water from it . Now hang it for 3 - 4 hours so that all water drais from it and the paneer is ready for use.

To prepare aachari malaii paneer tikka, take paneer 150 grams and cut into small pieces.

Take fennel seeds, yellow mustard seeds and fenugreek seeds in a pan together and roast it until it starts cracking and aroma starts coming.

Now take these roasted spices in a mixer grinder jar and grind it into a fine powder.

Now put small pieces of paneer in a bowl. Add curd, ginger garlic paste, green chillies paste, cumin powder, grounded spices powder, red chilli powder and salt. Marinate small pieces of paneer in the mix and keep it inside the freezer for atleast 2 hours.

Mean while, prepare peanut curd sauce for stuffing. Take a pan or griddle and heat it on high flame. When smoke starts coming from griddle, put all peanuts in to griddle and roast it on high flame.

When peanut starts popping up and turning dark brown then stop the flame and leave it for cooling. When it cools down remove the skin of peanut pressing it with palm.

Now take peanut in to a grinder jar, add curd, garlic, green chillies and salt. Grind this mixture to a fine like sauce texture.

After 2 hours, take marinated paneer out from freezer. Line up baking tray with parchment paper and preheat the oven at 200 degree centigrade for 10 minutes.

Grill the marinated paneer in oven for 10 to 12 minutes at 200 degree centigrade.

While paneer tikka is being grilled inside oven, take 200 grams paneer separately in a bowl. Crumb the paneer and now add corn flour, chat masala ,salt, mix well and make a smooth dough.

Divide the dough into 8 - 9 small lemon size balls and cover it with kitchen towel.

Take an appam stand, heat it on medium flame and put few drops of oil in each mould of appam stand. Now take a dough ball of lemon size and place in a mould of appam stand.

Now with the help of fingers make a hollow in between of paneer dough ball. Keep this paneer hollow shell thin. It will look like a bowl.

Do the same process with other dough balls of paneer​. Cover it with lid on low flame and after 2 - 3 mintues, remove the lid. Hollow shell of paneer starts leaving side of appam stand and turning golden brown

Turn each of paneer bowl keeping bottom part of bowl up and hollow part facing downward. Cook each paneer bowl like this for 1 - 2 mintues. Now remove all paneer bowl from appam stand and place it on a plate.

Mean while paneer tikka is also grilled and ready. Take it out in a bowl, add finely chopped onion, peanut sauce, cream and lemon juice. Mix all ingredients well.

Now take paneer bowls and place one spoon of paneer tikka cream sauce mixture in a bowl, topping up with pomegranate seeds, strands of raddish and beetroot. Repeat the same process with other bowls of paneer.

Serve the paneer bowls with ketchup or with peanut sauce which we used it in stuffing mixture.