Sunday, December 23, 2012

Paneer Chilli

Mackinac Island located in Michigan State is a picturesque place offering breathtaking views of Lake Huron and Lake Michigan. Hardly 4 hours distance from our place, we made the trip to Mackinac in Easter break this year. I envy people who have their cottages in the island. I imagine it must be a wonderful experience to live in an island blessed with such tranquil and serene natural beauty. I wish I had a house there where I could take a retreat at times escaping the monotony and drudgery of my day to day life. If anybody is interested in reading more about the island, you may view the following page: Mackinac Island Trip.

In Kolkata I used to make paneer chilli pretty often in the evening as snacks. It surprises me why I took so long to post the recipe of Paneer Chilli here; I guess I was too busy trying my hand on other unusual dishes of paneer that it skipped my notice. Anyway, better late than never. Enjoy!!


Ingredients: (Make 30-40)                                      Cooking time: 20-30 minutes
ü  Paneer or Cottage Cheese (cut into squares)
ü  1 tbsp dark soya sauce
ü  3-4 tbsp green chilli sauce
ü  3-4 tbsp tomato sauce
ü  4 green chillies (finely chopped)
ü  30 gm coriander leaves (chopped)
ü  1 tsp cumin powder
ü  1 tsp garam masala powder
ü  1/2 cup gram flour
ü  Salt to taste
ü  White oil for frying
1) Mix soya sauce, tomato sauce, green chilli sauce, green chillies, coriander leaves, cumin powder, garam masala powder, gram flour and salt. Add 1/4 cup of water or more, if required, to make a batter of moderate thick consistency.
2) Heat oil to a smoking point. Dip paneer squares into the batter and deep fry them till golden brown in color.
3) Remove on an absorbent paper to drain excess oil and serve hot.


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