PANEER FINGERS

Ingredients:

1. Paneer - 2 cups

2. Rava - 1/2 cup

3. Milk - 1/2 cup

4. Finely chopped ginger - 2 tsp

5. Finely chopped green chillies - 2 teaspoons

6. Finely chopped coriander leaves - 2 tablespoons

7. Salt as required

8. Oil for frying

9. Bread slices - 5 to 6

Method:

Mix Paneer in a mixer for a minute. Mix rava and milk together and cook stirring continuously until mixture become solid. Allow to cool. Mix together paneer, rava mix, chopped ginger, green chillies, coriander leaves and salt. Sieve well and make a fine dough. 

Take equal portions from the dough and shape into fingers. Make bread powder from bread slices using a mixer. Roll Paneer Fingers in the bread crumbs and cover them well.

Place a Kadai on fire and pour in oil for frying Paneer Fingers. When oil comes to smoking point add prepared Paneer Fingers one by one carefully.

Fry till colour of Paneer Fingers turns golden brown. Remove from fire.

Serve hot with sauce.

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POTATO GARLIC UPPERI

Ingredients:

1. Potato - 500 gm
2. Garlic - 15 flakes
3. Red Chillies - 4
4. Mustard seeds - 2 tsp
5. Curry leaves
6. Salt as required
7. Turmeric Powder - 1/2 tsp
8. Coconut oil - 2 tablespoons

Method: 

Peel Potatoes and cut into small cubes. Skin Garlic flakes and chop finely.
Place a kadai on fire and pour in coconut oil. Splutter mustard seeds, add red chillies cut into pieces. Low fire. Add garlic and curry leaves. Saute for 1-2 minutes. When nice aroma of fried garlic appears (color of garlic shall not change) add turmeric powder. Mix well. Then add potato cubes and salt. Do not add water. Mix together all ingredients well. Close the kadai with a lid. Cook in low fire for 10 minutes. Potao Garlic Upperi is ready. It is a very simple but very tasty accompaniment with rice. 

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BATTOORA with CHANA & Raita

Ingredients:

1. Maida - 2 cups
2. Yeast - 1/2 tsp
3. Sugar - 1 Tsp
4.Soda Bicarb - 2 pinches
5. Egg - 1
6. Curd - 1 cup
7. Milk - as required
8. Oil to fry

Method:

Add yeast to ¼ cup lukewarm water and sugar. Keep aside until a foam forms on the top of the mixture [5-10 mnts]. Take maida in a vessel. Mix in enough salt and soda bicarb. Hollow in the centre of the mixture and pour in the lathered yeast, beaten egg, curd. Slowly add the maida mixture from the sides and mix smoothly. Add enough lukewarm milk to make a smooth dough of poori-like consistency. Keep aside for 1-2 hours covering with a moistened muslin cloth until the dough become double in size. Make moderately big balls from the dough and roll out to rounds bigger than pooris. Fry in deep oil tapping battoora tapping gently while frying. Serve hot with Chana and/or raita.

CHANA:-  Soak chick peas (kabuli chana) for at least 6 hours. Pressure cook adding enough salt till chick peas become very tender. Splutter 1 tsp cumin seeds in some vegetable oil in a kadai. Grind 2 onion to fine paste and add to it. Saute in low flame till onion paste turns light pink color. Add ginger-garlic paste & saute till nice aroma arise. Add 1 tsp kashmiri chilly powder, 1tbsp coriander powder, 1/2 tsp ajwain, 1/2 tsp dried ginger powder, 1/2 tsp turmeric powder and 1 tsp garam masala powder. u can use vegetable masala powder instead. fry well in slow fire. Add one pureed tomato and saute again till oil oozes out. All the process shall be done in low fire. add cooked chick peas and boil for 1 minute. add chopped coriander leaves. garnish with julienne ginger. Serve with chappathi/battoora/nan etc.

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