I have tasted Paneer many times in restaurants, but had never tried cooking it at home. When I got recipe requests for Paneer chili and Paneer 65, I bought a pack of Paneer from Indian store here. I made Paneer chili and it was simply superb. When I searched for Paneer chili , I got many recipes asking for deep frying of Paneer . I wanted to make non-deep fried version. So I followed Shynee’s Mashroom chili recipe with few changes. The final product was simply amazing. Even my husband who does not like Paneer , loved this dish.
Ingredients: 1 cup Paneer chopped into cubes 3-4 green chilies 1 tea spn soya sauce 1 tea spn tomato ketchup 1/2 tea spn ginger-garlic paste 1/2 cup onions slices 1/2 cup capsicum slices 1 tbl spn oil 2-3 strands coriander leaves Salt
Method: Heat oil and fry the Paneer cubes till they turn slightly brownish. Take them out.
In the remaining oil, add ginger-garlic paste and onions. Fry till onions turn translucent. Add capsicum, slitted green chilies and fry till they become soft. Add soya sauce, tomato ketchup, salt and Paneer . Mix well. Garnish with coriander leaves. Serve hot as a starter.
Serves: 2 Preparation time : 15mins
My brother and sis-in-law live in Bangalore. While chatting with them last week, SIL said she was preparing the fish fry. So I asked them to prepare the green-fry and click some pictures for me. At my native, Aayi prepares two types of fries. One with normal masala and the other is green-fry.
I think the green-fry originated from “ Pathrani machi ” (fish with green masala wrapped in banana leaves). But shallow frying gives this dish a very different taste. Try this and I am sure you all would love this.
Pomfret is used for the fry while clicking the pictures. This fry usually goes well with river fishes (fishes that have many scales). But it was equally good with Pomfret also. I do not think Mackeral ( Bangada ) would go well for this.
Ingredients: 4-5 fish pieces 1″ ginger piece 3-4 garlic cloves 3-4 green chilies 3-4 strands coriander leaves 1/2 cup sooji(rava) 1/4 tea spn tamarind extract (or 1 tea spn thick juice of tamarind) Oil Salt
Rashmi used few Pudina (Mint) leaves along with coriander leaves and it tasted simply superb.
Method: Make a paste of coriander leaves, green chilies, tamarind, ginger, garlic and salt without adding much water. Apply this paste to fish pieces and leave it for around 30mins. Roll the fish in sooji and shallow fry on tava .
Serves : 2-3 Preparation time : 15mins (excluding marination time)
