Paneer Chilli Cheese Fingers

About Paneer Chilli Cheese Fingers

Ingredients

• Cottge cheese (paneer), crumbled 200 gms
• White/Brown bread 8 slices
• Butter to grease
• Medium onion, chopped 1
• Fresh coriander leaves, chopped 1 tbsp
• Green chillies, chopped 2
• Medium green capsicum, chopped 1
• Salt to taste
• Black pepper powder 1 tsp
• Tomato ketchup as required
• Cheese spread 2 tbsps
• Cheddar cheese / processed cheese, grated 100 gms

How to Make Paneer Chilli Cheese Fingers (Stepwise Photos)

Method

1. Preheat the oven to 200º C (400º F). Grease a baking tray lightly with some butter.
2. Take cottage cheese in a bowl, add onion, coriander leaves, chillies, capsicum, salt and pepper powder and mix well together.
3. Lay the bread slices on the worktop and spread the ketchup on them evenly.
4. Apply some cheese spread on the top of ketchup. Top that up with the cottage cheese mixture.
5. Sprinkle lots of grated cheddar cheese to cover the filling.
6. Place the bread slices on the baking tray in a single layer, keep the tray in the preheated oven and bake for 10-15 minutes.
7. Bring the tray out and cut all the slices into 3 fingers each, arrange them on a serving plate and serve immediately.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps