PANEER TAKATAK

Left over paneer in the fridge, need to use it before it gets a back seat and eventually spoils. What to make??? I know the options are endless but then again need to make something that is not tried out.

Leafing through my old, ancient recipe diaries...got just what I wanted. Something that was made fast, was fuss free and which would again not be a left over, so needed to make a dry preparation. So there I found Paneer Takatak. Takatak I presumed comes from the sound made on a hot griddle by 2 flat spoons used to mix up the ingredients, giving it a slight burnt (not charred) but pleasing aroma.

Would also like to mention here that you can also make chicken takatak. Marinade the boneless chicken cubes with salt and a little turmeric pdr. Stir fry the pieces in little oil till the moisture evaporates and they are half cooked. Then mix it with the onion and tomato masala at the stage where you add paneer.

PANEER TAKATAK

INGREDIENTS

Paneer / cottage cheese cubes	½ cup
Onion finely chopped	2 nos
Ginger grated	½ tsp
Garlic chopped	½ tsp
Green chilli chopped	1 no
Tomato pureed	2 nos
Red chilli pdr	¼ tsp
Garam masala pdr	¼ tsp
Coriander leaves chopped	1 tbsp
Salt	T.T.
Lemon wedges	2 nos
Oil	1 tbsp

                     

METHOD:

1.       Heat oil, add in the onion and ginger garlic. Sauté it well on medium to high heat till it starts to brown and oil separates. Be careful that the onion does not burn.
 

2.       Now add chilli pdr to it and sauté again for ½ min.
 

3.       Pour in the tomato puree. Cook the puree well with the onions till the moisture evaporates completely and the oil separates again.

4.       Now add into it the green chillies, garam masala pdr, salt and the paneer cubes.
 

 

5.       Mix them with lights hands so that the paneer is coated well with the masala but the cubes do not break.
 

6.       Sprinkle chopped coriander leaves on top.
 

7.       It should be dry but litpita.

8.       Serve hot with any Indian bread with lemon wedges at the side.

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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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PANEER KHURCHAN

 

PANEER KHURCHAN

INGREDIENTS

Paneer / cottage cheese (chunky cubes)	1 cup
Ginger garlic paste	½ tbsp
Onion (sliced)	2 nos
Capsicum / bell pepper red, yellow and green (sliced)	⅓ of each
Tomato (sliced)	1 large OR 2 small
Green chillies (slit)	2 nos
Jeera / cumin seeds	½ tsp
Jeera pdr / cumin pdr	¼ tsp
Dhania pdr / coriander seeds pdr	¼ tsp
Haldi / turmeric	¼ tsp
Red chilli pdr	½ tsp
Salt	T.T.
Lemon	½ no
Oil	1 tbsp
Coriander leaves (chopped)	2 sprigs

 

METHOD:

1.       Heat oil, add in the cumin seeds. When they crackle fry the ginger garlic paste with it. Now add in the onion.
 

2.       Stir fry on high flame till it starts to soften and the edges start to caramelize.

3.       Now add in the capsicum and green chillies.
 

4.       When the capsicum starts to soften a little add the tomato. Mix it up, put down the flame and cover and give it one steam.
 

 

5.       As the tomato starts to soften add in the haldi, chilli pdr, jeera pdr and dhania pdr. Mix and allow the masalas to fry a little.
 

6.       Now add in the paneer and coat it with the masala lightly. Make sure the paneer cubes don’t break.
 

7.       Again cover and give one steam. Add salt and squeeze lime juice on top. Mix it up.
 

8.       Serve hot with any Indian bread garnished with chopped coriander leaves and a lemon wedge at the side.
 

 

NOTE  You can add a little crumbled paneer in it if you like and fry in some tomato puree to make it a little saucy.

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.