Vegetable paneer chilli

Prepare batter : Just sift the cornflour (2 tbspn) + white flour (2 tbspn) into a mixing bowl add water whisking continuously until the batter is smooth and free of lumps add paneer cubes (250 gms) in batches, deep fry them till crispy golden brown Sauce : In a wok add oil 2 tbspn throw in finely chopped garlic (3 tbspn ) , cross cut green chillies ( 7- 8 nos), chopped ginger (3 tbspn) , tomato ketchup (4 tbspn), chilli sauce (1 tbspn) , sweet chilli sauce (1 tbspn) and soya sauce (4 tbspn) , mix well. Add 1 cup water, very little salt if required and throw in diced baby corn , red pepper, green pepper to the mixture bring it to boil to cook vegetables . Then tip the paneer into the sauce, along with chopped spring onion and leaves ( 2 tbspn) and stir. Simmer for few minutes. Serve hot with spring onion leaves

Recipe: Vegetarian

Preparation time : 20 mins

Cooking time : 20 mins

Serves : 4-5

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

PuranPoli with Katachi Amti (sweet flat bread with curry)

A traditional Maharashtrian dish prepared for holi or padwa. 

Puranpoli :

·        Soak channa dal (1 ½ cup) overnight. Next day boil the channa dal till it is soft. Then drain out the water from it and keep aside. (This drained channa dal water is used later to make katachi aamti)

·       Prepare the puran (stuffing): On a medium heat, warm (1 tbspn) oil in a pan. Add the above drained channa dal; add jaggery (1 cup), cardamom powder (1tspn) , turmeric (1/2 tspn) and nutmeg powder (1 tspn). Let the mixture cook well, till it becomes smooth ( take care there should be no water. The consistency should be thick). Then sieve through a special utensil to get the required consistency.

    Prepare outer: Prepare rubbery dough by kneading the plain dough (maida 3 cups) with water, salt and oil (all added as per requirement for consistency and taste. Add less water and more oil). Knead well, and then leave the dough aside for 1 hour.

·         Puran poli : Prepare a cup with the above kneaded dough. Add the suffing –puran. Close the cup and roll it into a ball. Dip the ball in the flour and roll this ball with the help of rolling pin into a flat circular bread. Cook the bread on a hot griddle or frying pan. Cook on one side and then flip half way through to cook the other side. Add ghee on one side.

Katachi amti :

·        Add oil (1 tbspn) to a flat pan on a medium heat. Fry sliced onion (1 nos) and grated coconut (1 cup) till golden brown. Remove from the heat and let it cool . Now blend the mixture into a smooth paste

·       Then to a large pan, add oil (1 tbspn) . Let the oil warm on a medium heat. Then add finely chopped garlic (3-4 nos) to the oil. Add black mustard seeds (1 tspn), when they crackle add cumin seeds (1 tspn) , curryleaves (10 nos) and chilli powder (1 tspn) . Then add channa dal water ( 1 ½ cup). Add boiled chana dal (2 t bspn), jaggery 1 tbpsn and puran (1 tbpsn) . Also add the above onion and coconut paste. Finally add kokum (4-5 nos) and salt to taste .

·         Mix well , add water (1 cup) and boil into a curry.

Serve the puranpoli with ghee or coconut milk or Katachi amti.

Recipe: Vegetarian

Preparation time : 20 mins

Cooking time : 20 mins

Serves : 4-5

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.