I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Thursday, 20 June 2013
This recipe is from a friend's house in Sivaganga area , Tamil Nadu . I
have eaten it with potatoes and adapted it using paneer . It's aromatic
, nice and spicy with an ' achaari ' flavor . The spice mix is
traditional to the area , dont know about the recipe as it uses cold
Roast : 3 Green Cardamon. 1/2 Teaspoon Sauf / Fennel Seeds. 1/2 Teaspoon Black Pepper Corns. 2- Dried Red Chilies. Lightly roast the above - don't blacken , when cool grind to a fine powder/paste add equal amount of water to make a paste.
1 Medium Onion ( Optional ) 1 Teaspoon Minced Ginger. 1 Teaspoon Minced Garlic. Curry Leaves. Dried Red Chilies. 300 Grams Paneer . Salt
Cube and soak paneer in boiling hot water with 1/2 teaspoon haldi powder for 20-30 minutes - strain out water completely .
In a wok add 2 tablespoons cold mustard oil , add curry putta , dried
red chilies ,garlic, ginger and onion petals , mix -THEN turn on heat
.This is important as it changes the flavor of the dish completely when
we use cold mustard oil. Saute for 3-4 minutes , sprinkle some water
if needed . Once onions go limp , add the masala mix along with a bit
of water and salt .Cook covered till oil separates .Add paneer , mix
well , cook another 2-3 minutes. This is pure bliss !