Recipe Method: Cut cottage cheese into one and a half inch sized cubes. Carefully slit halfway through.
Make a mixture of the khoya and the chopped kaju and stuff in the pockets in the paneer. Make a paste of Singhada atta with water and seal the paneer pockets with the paste.
Heat sufficient oil in a kadai and deep-fry the cottage cheese cubes till light golden. Drain onto an absorbent paper and set aside.
Deep-fry cashewnuts in the same oil till light golden. Drain onto an absorbent paper and keep aside.
Wash and roughly chop the coconut.
Peel, wash and roughly chop ginger. Clean, wash and roughly chop coriander leaves.
dry roast poppy seeds, cumin seeds, cloves and cinnamon. Combine coconut, ginger, cashew nuts, poppy seeds, cumin seeds, cloves, cinnamon and sunflower seeds and grind to a paste using a little water.
Heat three tablespoons of oil in a kadai, add the ground paste and fry for four to five minutes till it emits a nice aroma or till oil leaves the masala.
Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for ten to fifteen minutes or till gravy is thick. Add the fried cottage cheese and and cook further for a minute. Gently stir in the fresh cream and serve hot.
Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus.
And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef.
The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.