Aparna (inspirethoughts) wrote,
Aparna
inspirethoughts

Dish-A-Day: 02/12/2012 - Chili Paneer (Dry)

Prologue: Go here.

02/12/2012: Chili Paneeer (Dry) - A complicated recipe miraculously turned to easy one by my good friend Sruthi. Thanks dear for the recipe.




Ingredients:

Corn Flour - 1.5 cups
Fried Paneer Cubes - approx 15 to 20 1 inch cubes (You can get them pre-fried and frozen in Indian Grocery Stores here)
Red Chili Powder - 2 tbsps
Baking Soda - a pinch
Onions - 1 medium (Chopped to thin long slices)
Green Bell Pepper / Capsicum - 1 medium (Chopped to thin long slices)
Green Chilis - 2 Medium (Chopped to thin long slices)
Salt to Taste
Oil - Enough for deep frying
Water - 3/4 cup
Paneer Chili Sauce Mix - 4 to 5 tsps (I picked the Ching's Secret Chinese Tonight brand from the local Indian Grocery Story. Perhaps any other brand also would work)
Garlic - 2 medium cloves chopped finely
Coriander - a handful chopped finely
Spring Onions - one sprig chopped finely

Procedure:


1) In a bowl mix Corn Flour, Red Chili Powder, Salt and Baking Soda. Add enough batter to make a think batter like that one made for Pakodas.
2) Dip the Fried Paneer cubes in the batter.
3) Heat oil in a wok.
4) Deep fry each Fried Paneer covered with batter like Pakodas. Keep them aside in a bowl.
5) In a pan, heat two tsps of Oil. Add Green Chilis and Garlic. Once they fry well add Onions and Green Bell Pepper.
6) Once they are semi-cooked, add 3/4 cup Water. Let the water come to a boil.
7) Now add the Paneer Chili Sauce Mix. Once the sauce thickens, add the Fried Paneer pieces.
8) Leave on stove for two minutes. Remove from flame.
9) Garnish with chopped Coriander and Spring Onions.
10) Serve either as an appetizer or an entree.
Tags: appetizers, dish-a-day, entrees, kitchen fun
Subscribe
  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 3 comments