I am thinking of posting as many requested recipes as possible. But sometimes I can’t find the recipe and sometimes even though I have the recipe, I might not be able to cook it. So it gets delayed. Paneer 65 is one such dish. Every time I went to Indian store, I avoided buying paneer thinking I can make it at home. By the time I reached home, I was overcome by my laziness. But when I got one more request for this recipe recently, I thought of giving it a try immediately.
I made the paneer at home. I had read in many places that its not that easy task. So I had very less hopes of getting a perfect paneer . Luckily it came out very good. I searched for paneer 65 and found that each recipe was different than the other. So finally I tried this recipe which was adapted from more than one recipe and from what I had tasted in different restaurants in Bangalore. It came out very delicious. My husband, who does not like paneer , loved it.
Vee has mentioned about the origin of this dish in her chicken 65 recipe . I loved to read it.
Ingredients: 10-12 pieces of paneer 1/2 tea spn ginger-garlic paste 7-8 curry leaves 1/2 tea spn garam masala 1/2 tea spn chili powder 1 tbl spn maida or all purpose flour 1 tea spn besan (gram flour) Oil Salt
Method: Mix all the ingredients (except paneer , curry leaves and oil) with little water to get a paste. Now add paneer and mix well till all the pieces get a thick coating (if required, add more flours/spices). Leave this mixture for around 15mins. Heat oil and deep fry the paneer pieces taking care not to break the coating. Heat 1 tea spn oil in another pan. Add the curry leaves. Keep the paneer pieces on it, mix well so that all pieces get nice aroma of curry leaves. Fry it till the pieces get brown color. Serve hot.
Serves : 2 Preparation time: 30mins
Daal/dal fry can be made in many different ways. But I always loved the thick daal fry that my pachi (mom’s sister) used to make. It was very simple and was very tasty. She used to serve it with peas pulav or jeera rice . This combination is my favorite. I don’t know her recipe, but this is what I make these days after a lot of trial and error. One of my readers asked for this, so here it is.
Ingredients: 1 cup toor daal 1/2 tea spn ginger-garlic paste 1/2 cup onion 4-5 green chilies 4-5 curry leaves 1/2 tea spn mustard seeds 1/2 tea spn cumin seeds A pinch turmeric 1/4 tea spn cumin powder 1/2 tea spn coriander powder 2-3 strands coriander leaves(optional) Ghee Oil Salt
Method: Cook toor daal with a pinch of turmeric and green chilies till it becomes soft. Heat oil and fry ginger-garlic paste, onion till onions turn translucent. Add daal , salt, coriander powder, cumin powder and cook for 5-6mins. Do not add too much water, this daal should be thick. Heat ghee , add mustard seeds, cumin seeds. When they start popping, add curry leaves. Pour this seasoning over daal . Garnish with coriander leaves(optional). Serve hot.
Serves : 2-3 Preparation time: 20mins
