Stuffed Paneer Roulade in Makhni Gravy with Millet and Black Rice Risotto. Recipe

Paneer Roulade

• STEP 1.Blanch the spinach and crumble feta cheese and keep it aside.
• STEP 2.Grate the Malai paneer and knead with the palm and make it smoother consistency.
• STEP 3.Add Salt, 1/4 tsp Black Pepper powder, 1 tbsp. Refined Flour, 1 tbsp. Corn flour and make it pliable.
• STEP 4.Roll softly the paneer into roti shaped discs.
• STEP 5.Place the cling wrap add rolled paneer and the blanched spinach and feta cheese.
• STEP 6.Now roll the paneer along with cling wrap tightly. Lock both the ends of the cling wrap and refrigerate for 20 min.
• STEP 7.In a pan add 1 tbsp. butter sear the roulade for 2 min on all sides.

Makhani Gravy

• STEP 1.In a deep vessel add Water – ½ cup, Tomato diced – 300gm, Onion diced – 1no. , Garlic cloves – 6 no. , Ginger – 1 inch, Bay leaf – 1no, Black cardamom – 1no, Cinnamon – 1 inch, Cardamom – 3no, Cloves – 3 no, Green chillies – 2 nos, Kashmiri chilli powder – 1 tbsp, Butter – 1 tbsp, Cashew nuts – 15nos, Salt – to tastefor makhni gravy and bring it to a boil, lower heat and let it cook for 30 min.
• STEP 2.Turn of the heat, remove coriander stems and all spices. Now grind the tomatoes into a fine puree and strain it.
• STEP 3.In a large kadai add 2 tbsp butter, 2 tbsp oil, 1 tbsp. Kashmiri chilli powder, ½ tsp. garam masala, sauté until aromatic.
• STEP 4.Pour in a prepared tomato base and mix well. Keep mixing until the oil separates.
• STEP 5.Add 2 tbsp. Cream, ¼ tsp kasoori methi powder, 1tbsp. honey and salt to taste mix well.
• STEP 6.Cook it for few minutes.

Black Rice and Millet Risotto.

• STEP 1.Soak the millet and Black rice separately with double the quantity of water for 15 min.
• STEP 2.After 15 minutes, boil the millet and black rice separately for 18-20 min each.
• STEP 3.Heat a heavy bottomed stock pan on a slow flame.
• STEP 4.Add 1tbsp. butter, 2tbsp. olive oil to the pan, and heat for about 30 seconds.
• STEP 5.Add garlic and onion finely chopped and sauté till the onions are translucent, then deglaze pan with vegetable stock.
• STEP 6.Add the boiled black rice and millet to the pan and sauté for about 5 min.
• STEP 7.Add the vegetable stock to the pan and simmer the rice and millet for about 5 min.
• STEP 8.Season with salt and pepper.
• STEP 9.Stir in 1 tbsp. butter and parmesan cheese to round off the risotto.

Saute Vegetables

• STEP 1.Saute Vegetables
• STEP 2.Blanch all the vegetables separately. Soak it in ice water.
• STEP 3.Heat a non-stick pan on a medium flame.
• STEP 4.Add 2 tbsp. olive oil and 1tbsp. butter to the pan.
• STEP 5.Add the quatered Carrots to the pan and sauté lightly, followed by the qautered beetroot and the beans.
• STEP 6.Season with salt and pepper. Garnish with Roundels of Radish

Cranberry Chutney

• STEP 1.Cranberry Chutney
• STEP 2.Heat 1Tbsp. oil in a pan, Add Cranberries and 1/4cup of water and cook for 10 min.
• STEP 3.Add tamarind pulp, red chilli powder, salt and ground mustard, Jaggery powder. cook for 5 min. stir constantly.
• STEP 4.Cool it and strain the cranberry mixture and transfer into piping bag or squeezy bottle.

Assembling

• STEP 1.In a middle of a serving plate, by using a round cutter place the risotto, add the makhni gravy around the risotto. place the 3 Stuffed paneer roulades in the gravy. Add the Saute vegetables on the top the risotto. Granish with Radish roundels and Microgreens.