also known as Chenna

Ingredients:
Milk     5 cups
Yogurt (curd)     2 tsp.
Vinegar or lemon juice     1/2 tsp.

Method:
1.     Put the milk in a pan. Add the yogurt (curd). Bring to boil.
2.     Reduce the heat. Add vinegar or lemon juice while continuously stirring the milk.
3.     Increase the heat. Keep stirring the milk till it curdles.
4.     Take the curdled milk off the heat. Keep it aside for 5 mins.
5.     Strain the curdled milk. Slightly squeeze the residue in the strainer so that almost all the whey is removed.

Ingredients:
100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Method:
Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
In a bowl mix all the stuffing ingredients.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Ingredients:
100 gms Panch Phoran
2 slices Bread
As per requirement Butter
A pinch of dried Mango (Aam) Powder
A pinch of Red chilli (Lal Mirchi) Powder
A pinch of Black Salt (Kala Namak)

Method:
Melt some butter in a pan, saute the paneer slices with mango powder, red chilli powder and black salt for a few minutes. Stuff the sauteed paneer in between the bread slices and toast.