Wednesday, January 29, 2014

PANEER CUTLET



It has been a very very long time since I posted anything here. I was  undergoing ayurvedic treatment with a lot of dietary restrictions which prevented me from trying out new recipes. I usually post a recipe  after making the dish, measuring each ingredient carefully, and of course tasting it.

Finally when I was fit enough to start experimenting in the kitchen I was faced  with yet another big problem. It was nothing but  starting trouble. I did the cooking, took pictures, but I was lazy to put a new post in the blog. It took quite a while to overcome that.

I like cutlets. It was one of the many things I had to avoid for more than a year. ( not only cutlets, all types of fried food were banned with a lifetime ban on papads and pickles) I am making paneer cutlet for the first time and the recipe is the same for any kind of vegetable cutlet.

INGREDIENTS

1. Paneer - 200 gms
2. Potato - 1 medium sized
3. Chopped onion - 2 table spoons
4. Curry leaves - 1 sprig
5. Green chilli - 1 ( chop)
6. Chopped ginger - 1 tea spoon
7. Chopped garlic - 1 tea spoon
8. Garam masala powder - 1 tea spoon
9. Salt
10. Vegetable oil 
12. Bread - 2 slices

METHOD

1. Chop the paneer (can be done in the mixie)

2. Boil the potato. Remove skin and crush lightly. Do not mash.

3. Heat 1 table spoon oil in a pan and saute the onion., chilli, ginger, garlic and curry leaves. Add garam masala and salt and mix. To this add the paneer followed by potato. Mix carefully and make 6-8 balls.

4. Powder the bread in a mixie (or use bread crumbs) and spread on a plate.

5. Make a loose paste of maida with water.

6. Flatten each paneer ball a little, dip in the maida paste and cover with bread crumbs.

7. Heat oil in a pan and fry the cutlets. Flip when one side is done.






  




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