Chilli paneer is Indo fussion food, its not an complete indian food but it is given a indian touch to make it a indian food. The perfect blend of indian and chinese ingredients gives this cuisine a indo-chinese taste. Again it a punjabi blend, since you can taste a typical punjabi flavour in it. Paneer is Indian cottage cheese, which can also be substituted with Tofu which is made from soya milk where as paneer is made from normal milk. Paneer is most widely liked by punjabis but when it is given such a taste which combines a traditional indian and chinese taste adds a delicious delight to both eyes and mouth. It is a unusal combination which is widely liked by people and enjoyed by food lovers.
Ingredients:
Paneer(cottage cheese) -500gm
Cooking oil for deep fry
Vegetable oil -2tsp
Capsicum -200gm
Onion -200gm
Ginger -50gm
Spring onion -1no.
Red chilli paste -1tsp
Ajinomotto -1/2tsp
Soya sauce -1tbs
Vinegar(white)-1tsp
Tomato sauce -4tsp
Salt to taste
Corn starch -1/2 cup
Method:
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4 persons.
Shelflife: 1 day. Best fresh.
Serving suggestion: Serve hot with Roti or Rice.
Note:
Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines.
Method:
- Cut Paneer (cottage cheese brick) in equal cubes. These days cubed paneer is available readymade in stores.
- Cut the capsicum and onion into bite size dices.
- Cut ginger in juliaan shape, chop the spring onion.
- Make corn starch batter. Add some 2-3 tablespoons of corn flour and add enough water to make it a battar. Make a medium batter, it should neither be too thin nor thick in consistency. That would make it easy to dip the paneer and fry them in oil.
- Heat oil in a kadahi, pan or wok or kadai.
- Dip paneer pieces in the corn starch batter. Now deep-fry paneer pieces, till they are light brown. Remove and keep aside.
- Now heat oil in a wok, add red chilli paste. Sauté. Now add onion, capsicum and ginger.
- Saute for 2 more minutes.
- Then add fried paneer to mix. Pour in the sauce and vinegar, salt, ajinomotto.
- Cook on high flame for 2 more minute.
- Serve hot. Serve hot with Roti or rice.
- Garnish with chopped spring onion and ginger julians.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4 persons.
Shelflife: 1 day. Best fresh.
Serving suggestion: Serve hot with Roti or Rice.
Note:
- A small variation can be added for non veg lovers by using egg whites instead of cornstarch for dipping and frying them.
- For giving it a perfect colour use dark red chilli paste.
- For giving it a green colour, using green chilli paste and green soya sauce.
- Give it a beautiful garnish by garnishing it with chopped coriander leaves, and ginger juilians and chopped spring onions.
- Paneer can also be substituted with Tofu
Click here to know more about Punjabi Foods and Cuisines - An Introduction To Punjabi Foods And Cuisines.
Posts
Post a Comment