Paneer Sandwich Recipe, Paneer Stuffed Sandwich

Easy 15 minute Paneer Sandwich recipe made using green chutney – mint coriander chutney. Excellent for kids lunch box ideas.

School lunch boxes are a big deal. Mornings are really tight that I cannot cook exotic things for my kid’s lunch box. I am always looking for easy and quick recipes that can be made in no time. This Paneer Sandwich recipe can be put together so quickly. Its perfect for the crazy mornings at home.

You will need one recipe of easy Green Chutney . Please click the link to see how its made. You can grind the chutney the previous day and store it in the refrigerator. Even if you decide to do the chutney fresh, you will be able to do it within 10 minutes. Once the chutney is ready, you can prepare the paneer sandwich in less than 5 minutes.

Now lets make the Paneer Sandwich. Butter all the slices of bread. Buttering the bread helps in keeping the bread dry and not become soggy after applying the Green Chutney . Apply green chutney on the bread slices. I used store bought Paneer for this recipe. Cut the paneer into thin slices and place one slice per sandwich. Decide on the thickness of the paneer according to your taste. I like it about 1/4 inch thick. Sprinkle some pepper on the paneer.

You can toast the sandwich on a Panini Press, a grill pan, or a normal pan. I used a grill pan today. Use the same procedure if using a normal pan too. Heat the pan to medium hot. Place the sandwich ( butter the sides if you like it ) on the pan.

Keep a weight on top of the sandwich. I used an iron pan to weigh it down like below.

After 40-45 seconds turn the sandwich and cook the other side. Remove when lightly brown and serve.

• 4 Sandwich Bread Slices
• 2 tablespoons Butter
• 4 tablespoons Green chutney
• 1/8 teaspoon Pepper powder
• 2 slices Paneer

1. Butter two slices of bread. Apply Green Chutney on both the slices. Cut the paneer as one thin slice and place it on the bread slice. Sprinkle some pepper on the paneer.
2. Toast the sandwich and serve hot or at room temperature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Sandwich, Lunch
• Cuisine: Indian

• 4 Sandwich Bread Slices
• 2 tablespoons Butter
• 4 tablespoons Green chutney
• 1/8 teaspoon Pepper powder
• 2 slices Paneer

1. Butter two slices of bread. Apply Green Chutney on both the slices. Cut the paneer as one thin slice and place it on the bread slice. Sprinkle some pepper on the paneer.
2. Toast the sandwich and serve hot or at room temperature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Sandwich, Lunch
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/paneer-sandwich-recipe/

Recipe for Kerala style Palada Pradhaman made using condensed milk. Malayalam playback singer Kaushik Menon recipe.

I saw this recipe for palada pradhaman long time back on a television show where Playback singer Kaushik Menon made this amazing Palada Pradhaman. This is my favorite Payasam / Pradhaman. I have a story behind Palada Pradhaman.

When I was young, we used to get a children’s magazine called Gokulam. One of the stories in that magazine long time back was about this Payasam. Here is the story. There was this boy in a small town in Tamilnadu who loved Payasam. He loved all kinds of Payasam. Milk based, lentil based – he loved it all. The only Payasam he never had was Palada Pradhaman. He always longed to try this one. He comes to know about a grand wedding where Palada Pradhaman was going to be served as the final dessert. Being summer holidays, he accompanies the wedding photographer as an assistant. So he could get to taste the Palada Pradhaman. On the wedding day the photographer tells the cook/chef that he would be the last to eat after taking all the photographs. But he wants everything on the menu served and asks the chef to keep his portion aside so he does not miss anything on the menu. The boy is happy. After the long session of photos after photos, finally they go and sit to eat. They are the last ones in the dining hall. Banana leaf was spread and the feast was served. Dessert time came. The Photographer stood up to go and wash his hands. The boy was like, Stop! Stop! Dessert has not come yet. The photographer said “Oh yeah! I am a diabetic. So I don’t take desserts. I told the chef to keep everything but dessert. Sorry I totally forgot about you.” The boys dreams were shattered. He rushed into the kitchen to get his share of Pradhaman. But to his disappointment all the Pradhaman was long gone and the empty Payasam copper vessel lay there. His Pradhaman hunt continued…..This story has stuck to me at the back of my mind. Every-time I eat Palada Pradhaman, I think about that little boy who never got to taste the Pradhaman that day. This Palada Pradhaman is for him.

We will be using store bought dried Ada to make our Payasam today. Wash Ada in running water. Soak it in boiling water for 20 minutes. The Ada should puff up after soaking.

In the mean time bring the milk to a boil. Once the milk is boiling, drain the Ada and add it to the pan. Let it boil for 5 minutes. Keep stirring, else the Ada will stick to the bottom.

Add in the sugar and condensed milk. Stir well.

Let the mixture boil for 5 more minutes until it becomes little thick. Switch off the flame.

Heat a pan and roast the cashew-nuts in ghee until the nuts are slightly brown. Add it to the Pradhaman.

Grind the cardamom pods to a very fine powder. Add it to the Pradhaman and mix well.

Drumroll please!!!!!!! Awesome Palada Pradhaman is ready.

You can serve it hot or cold. I like to serve the Palada Pradhaman chilled. I think it tastes so good when its cold.

For soaking Ada

• 1/2 cup ( 125 ml) Ada
• 500 ml Boiling water

For the Payasam

• 500 ml Whole milk
• 2 tablespoon Sugar
• 250 grams Condensed milk
• 4 Cardamom, finely ground

For Tempering

• 2 tablespoon Ghee
• 2 tablespoon broken Cashew-nut

1. Wash Ada in running water. Soak it in boiling water for 20 minutes.
2. In the mean time bring the milk to a boil. Once the milk is boiling, drain the Ada and add it to the pan. Let it boil for 5 minutes.
3. Add in the sugar and condensed milk. Stir well.
4. Let the mixture boil for 5 more minutes until it becomes little thick. Switch off the flame.
5. Heat a pan and roast the cashew-nuts in ghee until the nuts are slightly brown. Add it to the Pradhaman.
6. Grind the cardamom pods to a very fine powder. Add it to the Pradhaman and mix well.
7. Palada Pradhaman is ready. You can serve it hot or cold. I like to serve the pradhaman chilled.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dessert
• Cuisine: South Indian, Kerala