Dry Chilli Paneer

This chatpata dry chilli paneer goes extremely well with any dish,as appetizer or as snacks.

Ingredients:

Paneer(cut into cube size)-200g
Salt to taste
Ginger garlic paste
Corn flour- 1 1/2tbsp
Water
Egg(optional)-1
All pupose flour(maida)-2-3tbsp
Cumin seeds-1 tbsp
Garlic(chopped)-4 cloves
Chopped green chillies-4
Onion(cut into cubes)-1/2
Coriander pwdr-1 tbsp
Chilli garlic sauce-1 tbsp
Ajinamoto-1 pinch
Red bell pepper(cut into small cubes)-1/2
Green bell pepper(cut into small cubes)-1/2
Chilli pwdr-1 tbsp
Soya sauce to taste
Curry leaves chopped-few
Lime juice-1 tbsp
Coriander leaves-1/4 bunch


Method:

Cut paneer into cube size.


In a bowl add salt,1/2tbsp of ginger-garlic paste,corn flour,2-3 tbsp of water,egg,mix well all this mixture.Pour this mixture on paneer,add little bit of maida and mix it.

Now heat oil in a pan and add fry this paneer cubes on medium flame.

Now add little bit of oil in a pan,add cumin seeds,chopped garlic,1/2tbsp of ginger garlic paste,chopped green chillies,onions,coriander pwdr.3-4 tbsp of water,chilli garlic sauce,pinch of ajinamoto,red n green bell pepper,red chilli pwdr,soya sauce,chopped curry leaves and add some salt to taste and little lime juice.

Mix well and to this add fried paneer cubes and chopped fresh coriander leaves .Enjoy this exotic recipe.

P.S.Adding egg is optional those who are vegetarian can only add water no need to add egg.

Punjabi Pakoda Kadi

I always thought that it was too difficult to make but once I learnt the right way I've been making it often.Before you make kadi make sure the yoghurt should be sour and kadi should be cooked atleast for 20-30min to get the proper taste of kadi.Enjoy this kadi with rice as I do.



Ingredients:

For the Pakodas:
Butter milk-1 cup
Chilli powder-1pinch
Chopped Onions-1 small
Chopped potatoes(peeled)-1
Salt -pinch
Baking powder-pinch
Crushed whole dhania-1tbsp
Cumin seeds-1tbsp
Chopped green chillies-3-4
Besan(gram flour)-(as required)




Method:

Mix All the above ingredientshey in a bowl well.Make sure the batter is not too thin and too thick otherwise pakodas wont puff up well.Then take teaspoonful of batter(small) and drop in heated oil and fry them till they get nice golden colour.

To make curry:

Butter milk-3 cups
Water- 2 cups
Besan-(as needed)


Method:

In a bowl take butter milk,water and add besan and continously whisk.Mix well to avoid forming of lumps.After it dissolves well keep the mixture aside.


For Tempering:

Ghee/oil- 1tbsp
Whole red chillies-3-4
Mustard seeds-1 tbsp
Cumin seeds-1 tbsp
Kalonji(optiona)
Fenugreek seeds(methi)-very little(7-8)
Asafoetida(hing)-pinch
Chilli powder-1/2tbsp
Curry leaves-6
Turmeric-1/4 tbsp
Coriander leaves-1/4 bunch


Method:

Heat oil/ghee in a pan and add,hing,whole red chillies,mustard,cumin seeds,fenugreek seeds,curry leaves,turmeric pwdr,chilli pwdr and now add the curry mixture to it.Add little water if besan is more to get the right consistency of the curry,add salt and mix well.

Bring it to boil and on low heat whisk continuously When the froth disappears the add pakodas to the curry.If u want to add additional tempering you can add and sprinkle chopped fresh coriander leaves. Serve hot with rice or phulkas.