My baba (dad) had always been a fabulous cook. Everyday after my mom cooked lunch he would add his own finishing touches to it and make it so appealing. This recipe that I am sharing today is again what he used to make for us when I was a kid. During those special cooking sessions with baba I would be his assistant helping him out in all the cutting chopping.
This recipe I suppose he had picked up from one of the cookery shows but am not sure which show.
So here we go.....
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This recipe I suppose he had picked up from one of the cookery shows but am not sure which show.
So here we go.....
DULARI PANEER WITH HOT TAVA CHAAT
INGREDIENTS
DULARI
PANEER
|
|
Paneer / cottage cheese
|
125 gms
|
Hung Curd
|
200 gms
|
Ginger garlic green chilli paste
|
1 tbsp
|
Chaat masala pdr
|
½ tsp
|
Garam masala pdr
|
½ tsp
|
Ajwain / carom seeds
|
¼ tsp
|
Salt
|
T.T.
|
Oil
|
As req. for shallow frying
|
HOT TAVA CHAAT
|
|
Onions finely chopped
|
2 nos
|
Ginger garlic green chilli paste
|
1 tbsp
|
Red chilli paste
|
½ tbsp
|
Tomato pureed
|
3 nos
|
Tomato ketchup
|
1 – 1 ½ tbsp
|
Chaat masala pdr
|
½ tsp
|
Salt
|
T.T.
|
Baby corn sliced and blanched
|
4 – 5 nos
|
Capsicum diced
|
1 no
|
Mushrooms sliced
|
8 – 10 nos
|
Carrots cut into thick sticks & blanched
|
2 nos
|
Madras onions / baby onions / shallots
boiled
|
5 – 6 nos
|
Baby potatoes boiled
|
4 – 5 nos
|
French beans stringed cut in half and
blanched
|
12 – 15 nos
|
Oil
|
1 tbsp
|
METHOD:
1.
For the ginger garlic green chilli paste grind
together 2 inch piece ginger, 1 bulb garlic cloves and 4 green chillies. That
should make around 2 tbsp paste. Divide it in half and use it for the paneer
and the chaat.
DULARI PANEER
2.
Cut the paneer into thick rectangular shaped
pieces.
3.
To the hung curd add all the ingredients and
beat it well till the curd is lump free and smooth.
4.
Apply this to the paneer pieces, and allow to
marinade in the refrigerator for 2 hours.
5.
Remove and shallow fry on a griddle with little
oil till browned from all sides.
HOT TAVA CHAAT
6.
Using little oil add the mushrooms to a hot tava
and stir them around on a high flame till they start to go limp. Add little
salt to taste and remove. Reserve for later use.
7.
Peel the baby potatoes. If they are bite sized
potatoes then leave them whole or if a little larger then cut them in half.
8.
Deep fry the potatoes till golden brown. Keep
this too aside for later use.
9.
Heat a tbsp. of oil, add in the onion along with the ginger
garlic green chilli paste.
10.
Sauté it all well till the raw aroma goes off
and the onion turns light brown.
11.
At this stage oil will also start to separate
out. Add the red chilli paste and stir it in.
12.
Now add the tomato puree and allow it to cook
well till again the oil seperates out.
13.
Now add the tomato ketchup, salt, chaat masala
pdr. Also add in the curd marinade that remains after applying it to the
paneer.
14.
One by one add in the vegetables starting from
capsicum, carrots, beans, baby corn, shallots and then lastly potatoes.
15.
Mix up well. If you find it too dry then add in
half a cup of water and bring it to a boil.
16.
To serve in a plate put the tava vegetables on
one side and the dulari paneer besides it. Arrange the mushrooms around it and
serve hot.
17.
This can be eaten as it is but you can also
serve it along with chapatti.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
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