Wednesday, 2 July 2014

DULARI PANEER WITH HOT TAVA CHAAT

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.....


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.






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