Tuesday, December 13, 2011
Paneer Potato Tots
4 medium sized potatoes
1 cup mashed paneer
1 teaspoon salt,
1 finely chopped greenn chillies i used jalepeno chilles
1/4 teaspoon fresh ground black pepper
1/4 garam masala (OPT)
3 tablespoon all purpose flour (maida, plain flour)
5 tablespoons water
Bread crumbs for frying
Oil for frying.
Mix the flour with water and blend into a very smooth batter.
Boil the potatoes n mash well. cut the chillie finely. add grated paneer, salt, pepper n mix well . Form any shape n dip the the batter, coat with bread crumbs n deep fry until they turn golden brown..
Drain the Tots on kitchen paper and serve. with Corainder chutney or tomato Sauce..
This recipe was a hit at the party...sure a yummy starter ur guests would enjoy...
Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage and spice,
1/2 teaspoon sugar
1cup very fine shredded cabbage
1 cup gram flour (basin)
2 tablespoons whole-wheat flour
2 tablespoons chopped corainder or kasori methi (hara dhania)
2 chopped green chili (adjust to taste)
1 teaspoon cumin seed (jeera)
1/2 teaspoon turmeric
1 teaspoon salt (adjust to taste)
2 tablespoons oil
For Seasoning and Garnish:
2 tablespoons oil
1/2 teaspoon mustard seeds
1 tablespoon sesame seeds (til)
2 whole red chili
2 tablespoon chopped cilantro (hara dhania)
Combine gram flour, whole-wheat flour, cumin seed, turmeric, green chili, sugar,, oil, and salt in a bowl.
Add the cabbage to the flour mixture and mix well. Mixture should be like a very soft dough.
Divide the mixture with greased fingers into a steamer slowly and steam them covered for 18 to 20 minutes. Check them if muthias are ready put a knife through and it should come out clean.
Let the muthias cool off and then slice them in two pieces.
For seasoning heat the oil in frying pan on medium high. Add mustard seeds after they crack add sesame seeds and red chili and stir-fry for few seconds.
Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
serve with chutneys..
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