GERMANY BASED INDIAN CHEF PRADIP SINGH BELIEVES IN THAT CREATIVITY WHICH NEVER COMES TO AN END (Part-2), A REFT TODAY REPORT.  

Chef Pradip Singh in Germany.

In the previous article of Chef Pradip Singh you came to know the details of the creativity which never comes to an end. So now, this is his time to show his part by coming up with a delicious recipe named Paneer Pin Wheel in gravy. You read the entire recipe and cook it for your loved ones.

PANEER PIN WHEEL 2.0.

INGREDENT FOR RED PASTE:

20gm…………………….Pistachio
10gm…………………….Almond powder
30gm…………………….Hung curd
2gm………………………Cumin powder
2gm………………………Coriander powder
40gm…………………….Coriander
5gm………………………Green chilli
5gm………………………Chaat masala
5gm………………………Garam masala
2gm………………………Black salt

INGREDENTS FOR RED PEPPER STUFFING:

50gm…………………..Red pepper pesto
2gm…………………….Black salt
30gm…………………..Hund curd
5gm…………………….Fresh corinder
2gm…………………….Cumin powder
2gm…………………….Corinder powder
5gm…………………….Garam masala
30gm…………………..Walnut powder
5gm…………………….Chaat masala
Thick slices of Paneer.

INGREDENTS FOR GRAVY:

300gm………………….Fresh Tomatoes
30gm……………………Red Onions
20gm……………………Garlic Cloves
20gm……………………Fresh Ginger
30gm……………………Coriander Stem
50gm……………………Cashew Nuts
50gm……………………Water Melon Seeds
15gm…………………..Red Chilli Powder
20gm……………………Kasuri Methi
20 gm…………………..Salt
5…………………………..Green Chilli Whole
50gm…………………….Yellow Butter
100ml……………………Cooking Cream
30gm……………………..Sugar
100gm……………………Red Paper
200ml…………………….Water

GRAVY AND PANEER STUFFING:

Wash red peppers and keep them
ready for roasting. Spray oil and put them on skewers to roast.

Once roasting is done put them in a butchery bag so that skin may get off easily. After 15 minutes take out peppers, peel them off, make a fine puree, strain and keep aside.

For gravy wash and roughly cut onions, tomato, coriander, ginger, garlic and keep them separate.

Heat oil in a lagan and add all roughly cut vegetables with degi mirch, green cardmom, cashews, maghaz seeds, green chilles, salt, mustard oil and let it cook on slow heat.

When all vegetables loose their water and mixture starts boiling, using a laddle break down the vegetables, now puree the vegetables and strain.

Add pepper puree and cook for 10 more minutes on low flame. Cool and set aside.

Now in a saute pan add the makhni base with butter, fresh cream, kasoori methi, salt and pepper. Mix well, adjust seasoning and serve as required.

Paneer Pinwheel with gravy.

In a mixing bowl add hung curd, coarse ground almonds, pista, cashews, salt, mustard oil, zeera powder, ginger garlic paste, turmeric, yellow chilli, cardamom powder, chat masala and mix them. (It’s going to be stuffing for pin wheel so it should be thick).

Now evenly slice paneer and place them on a baking tray. Now bake it for 180°c for one minute only to make paneer soft for rolling.

Now place 2 pieces of paneer on cling wrap and spread stuffing and roll it tight with cling wrap and refrigerate to firm it up.

While serving marinate with paneer tikka marination and cook in tandoor until roll gets colour from outside and finish in microwave oven to cook from inside.

Meanwhile heat red pepper makhni in a sauce pan, place onto serving bowl and add pinwheel on it.

SERVE HOT WITH RICE OR ASSORTED BREAD.

INTERVIEWED AND PICTURE COURTESY: CHEF PRADIP SINGH.

INTERVIEW TAKEN BY: KHATIBAH REHMAT (Senior Journalist).

For interviews and publications kindly contact:
+91-9807 224 255/
+91-7905 613 350.