Wednesday, 7 January 2015

VEG & PANEER LOLLIPOP



VEG & PANEER LOLLIPOP

INGREDIENTS

Paneer / cottage cheese grated
½ cup
Potatoes boiled peeled and mashed
4 nos large
Cabbage finely minced
½ cup
Carrots finely minced or grated
½ cup
Cauliflower florets finely minced
½ cup
Green peas boiled and lightly mashed                   
¼ cup
Ginger garlic green chilli paste
1 tbsp
Lime juice
2 tbsp
Bread crumbs (fresh)
1 ½ cup approx
Coriander leaves chopped
2 – 3 tbsp
Salt
T.T.
Soup sticks / bread sticks
1 packet
Oil
For deep frying
Refined flour
2 tbsp

METHOD:


1.       Heat I tbsp oil. Add in the ginger garlic green chilli paste.


2.       Sauté it for a min till the raw aroma goes off. Then add in the cabbage.


3.       Sauté till the cabbage softens a little. Then add in the carrots.

4.       Again sauté the carrots till they start to give off its moisture.


5.       Now add in the cauliflower and peas. Sauté till the vegetables soften a little.



6.       Add in salt as per taste and allow the mixture to cool completely.


7.       Remember the idea here is to just allow the vegetables to soften but still leave them half cooked.


8.       Now mix all together the prepared vegetables, mashed potatoes and paneer.


9.       Add in salt and lime juice as per taste. Also add in the coriander leaves.


10.   Now add the fine fresh bread crumbs and mash all well.



11.   Divide into lemon sized balls and shape them almost like an oval.

12.   Press it lengthwise in the centre.


13.   Place a soup stick on the pressed portion. Make sure you use the thicker end for this.


14.   Cover the stick end with the prepared ball to resemble a lollipop.


15.   Deep fry just this side (fry only the head) and do not put the entire stick into the oil.


16.   For this you may have to tilt your pan with hot oil a little and keep the sticks at a slant.

17.   In case the ball breaks open then just roll it in a slurry (thin paste) made using refined flour, water and pinch of salt before frying.

18.   You can also roll it in breadcrumbs before frying.



19.   Once they are golden brown, remove and serve immediately with chilli sauce or schezwan chutney.






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