This dish is absolutely a must try.. The goodness of Spinach, the wholeness of Paneer and the yumminess of Cheese...Perfect isn't it?
#CheeseLoversDay

PANEER CHEESE KATHI ROLL
Prep time: 20 minutes + 30 minutes resting
Cooking time: 20 minutes
Serves: 4

Ingredients:
For Paneer tikka marinade:
¾ cup Yoghurt
¼ tsp Turmeric powder
1 tsp Kashmiri Red chilli powder
¼ tsp Cumin powder
½ tsp Coriander powder
2 tbsps Besan
¼ tsp Garam masala
1 tsp Oil
½ tsp Kasuri methi
1 tbsp Lemon juice
½ tsp Ginger garlic paste
1 cup Paneer, cubes
2 tbsps Oil for roasting

For The Roti:
1 cup Whole wheat flour
2 tbsps Oil
Water as required
2 tbsps Spinach puree

To Assemble
1 cup Mint chutney
1 Onion, sliced
1 Carrot, julienne
1 cup Processed Cheese, grated

Method:
1. Mix all the ingredients for paneer tikka marinade. Add paneer cubes, mix and keep aside for half an hour.
2. Heat oil in a pan and add the marinated paneer. Cook for 10- 12 minutes until the marination is cooked well and dries up.
3. For the roti, mix all the ingredients to make a semi firm dough. Divide into equal portions and roll into rotis.
4. Heat oil in a pan and cook the rotis on both the sides until evenly cooked and puffed up.
5. Take the prepared roti, lightly apply mint chutney to it. Place a generous spoonful of the prepared paneer tikka on one end.
6. Top it up with carrot & onion slices and sprinkle chaat masala. Sprinkle cheese on top and roll the roti carefully but firmly.
Serve immediately.

Let's continue celebrating all things cheesy with my favourite dish - Risotto...
#CheeseLoversDay

SAFFRON CHEESE RISOTTO
Preparation time 10 mins
Cooking time 20-25 mins
Serves 2

Ingredients:
2 tbsps oil/butter
1 large onion, finely chopped
1-2 cloves of garlic, finely chopped
1 tsp fresh thyme, chopped
1 cup Arborio risotto rice
150ml dry white wine
few strands of saffron
3 cups hot vegetable stock
¼ cup grated Parmesan
1 tbsp butter (optional)
½ tbsp flat-leaf parsley, chopped 1-2 sprigs of thyme

Preparation:
1. Heat oil in a sauce pan and sauté onions and garlic. Add the rice, thyme and stir until the rice turns opaque - about two minutes.
2. Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice. Add saffron.
3. Now add ½ cup of the heated stock and continue to cook the rice. Keep stirring and gradually add stock.
4. Just before the last batch of stock has been absorbed into the rice add ¼ cup of grated parmesan cheese, butter, parsley and keep stirring.
5. Once all the remaining stock has been absorbed and the risotto mix is of a thick creamy consistency, remove from heat.
Serve immediately.