Ghee rice with Paneer balls Manchurian gravy

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INGREDIENTS:
1 cup basmati rice
6-7 tsp ghee /oil
2 sliced onions
2 slit green chillies
2 cloves/lavang
1/2 inch cinnamon/ dalchini
1 bay leaf
1 tsp cumin seeds
1 tsp ginger garlic paste
Salt to taste
Chopped coriander leaves

PROCEDURE:

  • Wash and soak rice in water for 1/2 an hour 
  • In cooker put ghee /oil and add lavang,dalchini and bay leaf ,cumin seeds and fry for a minute
  • Put the green chilli and onion slices and saute for 5 minutes
  • Add ginger galic paste and fry till raw smell dissappears
  • Drain water from the rice and add to it and fry for 3-4 mins
  • Add 1 1/2 cups water, salt  and close the lid 
  • Switch off the gas after 2 whistles
  • Open the cooker and gently mix the rice, garnish with chopped coriander leaves 
  • Serve hot with raita or any spicy gravies!!

INGREDIENTS  FOR THE PANEER BALLS
1 cup crumbled paneer
1  onion roughly chopped
6 finely chopped garlic cloves
1/2 inch ginger finely chopped
1/2  green capsicum cut into cubes
Salt to taste
Chopped coriander leaves 
2 tblsp corn flour
1 tsp pepper pdr
Mix all the above ingredients , make small balls, roll them in corn flour and deep fry into crisp balls . keep aside


Oil for deep frying




FOR THE SAUCE:
2- 3 tsp red chilli paste or chilli powder
2 tsp tomato ketchup
2 tsp corn flour
1 tsp vinegar
pinch of sugar
Add 1/2 cup water to the above ingredients and make a sauce,keep aside

PROCEDURE:
  • In a pan heat oil,saute chopped garlic and ginger until garlic becomes light brown
  • Add the chopped onions and saute for 5 mins,add the capsicum cubes and saute for some time
  • Now pour the prepared sauce into the pan and make it boil till it becomes thick
  • Check for the salt, add the  fried paneer balls and give a quick boil , garnish with chopped coriander leaves.
  • Serve hot with rice or noodles.

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