Paneer Butter Pepper Fry

-

SPECIAL THANKS TO VAH RE VAH CHEF BLOG FOR THIS YUMMY STARTER RECPE!!
INGREDIENTS:
250 gms paneer
1 tblsp butter
4 green chillies
1/2 tsp ginger garlic paste
1 tsp garam masala pdr
1/4 tsp turmeric pdr
Salt to taste
1 tblsp maida
1 tsp corn flour
1 tsp rice flour
1 tsp coriander pdr
1 tsp pepper pdr
1 tsp red chilli pdr
lime juce 1 tsp
Oil for deep frying

 PROCEDURE:
  • Take a bowl add corn starch, rice flour, all purpose flour, turmeric, garam masala powder, salt, ginger garlic paste, water, make a thick paste.
    • Put the paneer pieces in the paste and coat the masala and deep fry them and keep it aside.
    • Heat a pan add cury leaves, green chilly, butter saut them and add coriander powder, chilly powder, pepper powder, salt and add fried paneer pieces toss it and sprinkle lime juice, coriander chopped and toss it.!!!

    Comments

    Post a Comment

    Popular posts from this blog

    Methi Khakra/Gujarati Savory Crispy Flat Bread

    -
    Image
      Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a low flame
    Read more

    Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

    -
    Image
    INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad You c
    Read more

    Cheesy Garlic Pull-Apart Bread

    -
    Image
      INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round tin with oil or butte
    Read more