Paneer Fingers

Paneer Fingers

A delicious shallow fried snack !!!

Makes: 12 paneer fingers

You will need

For paneer:

100 g paneer (cottage cheese)

¼ teaspoon pepper powder

¼ teaspoon red chilli powder

½ teaspoon salt

Method

Cut paneer into finger shaped pieces (approximately 4 cm in length). Gently wipe with a kitchen towel. In a bowl, mix paneer pieces with pepper powder, red chilli powder and salt. Keep aside for half an hour.

Other ingredients

2 tablespoons all purpose flour (maida)

4 tablespoons water

2 pinches salt

50 g (1/4 cup) breadcrumbs

2 tablespoons oil

Tomato ketchup or green chutney or mayonnaise for serving

1/4 teaspoon chaat masala powder (optional)

Method

In a small bowl, mix all purpose flour with water and make a smooth solution. Gently apply this batter on marinated paneer pieces and roll in breadcrumbs. Breadcrumbs should coat nicely.

Final preparation:

Heat 1 tablespoon oil in a non stick frying pan / tawa. Reduce heat to medium and arrange paneer pieces carefully. Shallow fry on a medium to low heat until golden color and crisp. Turn the other side and sprinkle remaining oil. Frying time approximately 4 minutes for each side. Sprinkle chaat masala powder if required. Serve hot as a snack or starter with tomato ketchup or green chutney or mayonnaise.

Photo of Tirunelveli Halwa & Other Sweet & Snacks

Tirunelveli Halwa

Tirunelveli halwa is famous all over Tamil Nadu. This is made from wheat and unlike conventional halwa, Tirunelveli halwa is very soft and melts in the mouth. It’s structure is jelly like and with a golden brown color. One will never forget the experience of Tirunelveli halwa. One of our close family friend who hails from Tirunelveli gave a small pack to us. Here’s the photo.

Sweets & Snacks from Kerala

It is a tradition during Cochin GSB (Konkani community) marriages to distribute a pack of sweets & snacks to close relatives. My niece Sujatha Sundaresh got married on Sunday and we too got a pack of sweets & snacks. Here’s the photo.

Ragi - Wholewheat Puri

Ragi – Wholewheat Puri

A deep fried Indian bread. Best with Dal or any gravy dishes !!!

Makes: 8

You will need

½ cup (100 g) ragi flour

½ cup (100 g) wholewheat (atta)

2 teaspoons rawa ( sooji )

½ teaspoon salt (or to taste)

½ cup water (approximately 100 ml + 1 or 2 teaspoon)

200 ml Oil for frying

Method

Sift the ragi flour and wholewheat (atta) though a sieve into a bowl. Add rawa and salt and mix it together. Make a well in the centre of the flour and pour water a little at a time, and gradually mix to make a dough. Cover with a damp cloth and store in a cool place for 30 minutes or store in an airtight container.

Divide puri dough into 8 portions and make balls. Flatten them to make rounds / puris (4 inches in diameter ). Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl / katori or with a sharp lid.

In a kadai / frying pan, heat oil. Reduce heat to medium and fry puri one at a time till it puffs up. Turn over till both sides until light golden color. Drain on paper towels to absorb extra oil and serve hot with Dal or any North Indian gravy dishes / Aloo ki Bhaji of your choice.

Cheese Kulcha

Wholewheat Cheese Kulcha - Kulcha's a delicious dish in North Indian cuisine.

Makes : 5

Ingredients

1 cup (200 g) wholewheat (atta)

1 teaspoon oil / butter

3 tablespoons curd

3 tablespoons beaten egg

1 teaspoon sugar

½ teaspoon salt

2 pinches baking powder

2 tablespoons milk

2 -3 teaspoon butter / oil

For the  stuffing:

2 cheese cubes , grated

1 tablespoon fresh coriander leaves, chopped

1 small green chilli, chopped

Method

Sift the flour into a bowl and make a well in the centre. Add melted butter / oil, curd, beaten egg , baking powder, sugar, salt  and mix well. Add 1 – 2 tablespoons milk and knead to form a smooth dough.

Cover the dough with a damp cloth and keep aside for 3 hours or store in an airtight container.

In bowl, mix together the grated cheese, chopped coriander and chopped green chillies. Keep aside.

Divide the dough into 5 equal – sized balls. Stuff each of the dough balls with some of the cheese mixture and then roll out into flat, round shapes of roughly six cm diameter.

Cook these in a tandoor for three to four minutes or use a tawa and cook them well on a medium to low heat until golden color on both the sides. Apply little butter or oil if required. Serve hot with dal , raita , tandoori chicken……