Paneer Chilli

Paneer Chili recipe is one of my favorite Indo-Chinese recipe. Hot and spicy chili paneer is delicious delight anytime. Whether served as starter or served as side dish with Chinese fried rice or schezwan fried rice, it’s definitely going to leave your taste buds wanting for more.

Here is my version of making this famous Indo-Chinese recipe at home with no MSG which is Mono Sodium Glutamate or Chinese Salt. So the taste will be not like the one that you get in restaurants. But nevertheless they are healthier and nutritious.

Ingredients

• Paneer – 200 grams (Cut into cubes)
• Onion (chopped into small cubes)
• Yellow Capsicum (chopped into small cubes)
• Red Capsicum (chopped into small triangles).You can use any color for capsicum
• Corn flour – ¾ cup (for batter)
• Corn flour – 1 teaspoon (for thickener)
• All-purpose flour – 1 teaspoon
• Tomato sauce – ¼ cup
• Cooking oil for deep frying and preparing the gravy.
• Vinegar – 1 teaspoon
• Soy Sauce – 1 teaspoon 
• Red / Green Chili Sauce – 1 teaspoon
• Fresh Green Chilies – 4 to 5 (cross cut)
• Ginger Garlic Paste – ¼ teaspoon
• Ginger – 1 small piece (Finely chopped)
• Garlic Cloves – 2 to 3 (Finely chopped)
• Salt as per taste.
• Black Pepper powder – ½ teaspoon
• Sesame Seeds (for garnishing)
• Spring onion (chopped) {For garnishing}

Direction/method

1. First, marinate the paneer cubes.
2. Add paneer cubes into a mixing bowl.
3. Add ginger garlic paste, little bit of salt and 1/4 teaspoon of black pepper powder.
4. Sprinkle some all-purpose flour so that marinate binds completely.
5. Mix it well and keep them aside for 10 to 15 minutes.
6. Next, prepare the batter for paneer cubes to deep fry them.
7. Add corn flour and some water in a mixing bowl. Make a thick smooth batter and ensure that there are no lumps.
8. Pour cooking oil into a pan to deep fry our paneer cubes and heat it on a medium flame.
9. When the oil is hot enough, dip the paneer cubes in the batter and add them into the hot oil for deep frying until they are golden brown in color. If you like to shallow fry the paneer, you can do so to make it a healthy dish.
10. When they are golden brown in color, take them out and keep aside.
11. Now prepare the gravy sauce for our fried paneer.
12. On the same pan, pour the 2 to 3 tablespoon of cooking oil
13. Add finely chopped ginger, finely chopped garlic, chopped onion cubes and green chilies and fry them slightly.
14. Now add yellow and red capsicum, and fry them for a minute until they are crunchy.
15. In the meantime, prepare the thickener.
16. Add 1 teaspoon of cornflour and add some water in a cup. Mix it well.
17. Add the corn flour thickener into the pan.
18. Add Tomato sauce, soy sauce, vinegar and red or green chili sauce.
19. Add ¼ teaspoon of black pepper powder and little bit of salt.
20. Mix all ingredients and let them fry for a minute.
21. Turn the flame off because you don’t want to add your fried paneer cubes right away because it may become soft. Wait for 5 minutes for the gravy to cool down and then add your fried paneer cubes into the pan.
22. Mix them well with the gravy and your paneer chili is ready.

Serve it hot and immediately and for garnishing, you can add sesame seeds & spring onions. Do try this recipe by yourself.

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Veg Paneer Momos

Momos is one of the popular Tibetan recipe and preparing Momos takes a good amount of time. But momos is also a popular street food in north India and it is also served as one of the usual dish in all Chinese restaurants of India. Momos can be made with various stuffings and the sauce served with the momos will usually be hot and spicy. When I made these momos, I had to serve them with a spicy sauce. So I prepared a spicy Momos Chutney. Here is the link for Momos Chutney. For the momos filling, we are going to do vegetable and paneer filing balanced in taste and lightly spiced, so that it accompanies the spicy & hot sauce very well. So in this article, we are going to prepare a steamed momos instead of fried ones.

I hope you’ll like this recipe and do try this recipe.

Ingredients

• All purpose flour – 200 Grams
• Butter – 2 small cubes
• Ginger Garlic Paste – 1 Tablespoon
• Onion – ½ Cup (finely chopped)
• Green Beans– ½ cup (finely chopped)
• Carrot – ½ Cup (finely grated)
• Paneer – ½ Cup (cut into small cubes) {can be replaced by anything)
• Black pepper powder – 1 Teaspoon
• Red chilli powder – ¼ Teaspoon
• Cooking oil – 1 Teaspoon
• Coriander leaves (finely chopped)
• Salt as per taste
• Water

Method / Direction

1. Prepare the dough first, for our momos.
2. Add all purpose flour and salt as per taste into a mixing bowl.
3. Mix them well together.
4. Add little water at a time and mix it to prepare a medium dough.
5. If the dough is little soft, add some more of all-purpose flour to make it a medium dough.
6. Apply oil all over the dough and give it a light beat.
7. Cover the dough with a paper towel and leave it for 15 to 20 minutes.
8. In the meantime, prepare the stuffing for our momos.
9. On a hot pan on a medium flame, add a small cube of butter.
10. When the butter is melted, add paneer cubes. Adding paneer cubes is totally optional. But you can substitute paneer with something else as well.
11. Shallow fry the paneer cubes for two minutes.
12. Whey they turn golden brown in colour, we will take them out and keep them aside.
13. On the same pan, add another small cube of butter.
14. When the butter is melted, add finely chopped onions and sauté it for a minute.
15. Add chopped green beans and grated carrots
16. Give them a good stir and cook them for two minutes on a medium flame.
17. Now add ginger garlic paste and mix it well.
18. Again sauté them for a minute or two.
19. We will now add black pepper powder, red chili powder and salt as per taste.
20. Mix everything well.
21. Now we will add our fried paneer cubes and finely chopped coriander leaves.
22. Mix all the ingredients.
23. Ok. Our momos stuffing is ready.
24. After 20 minutes, remove the paper towel from dough, and give one last beat.
25. Divide the dough into smaller balls.
26. Take a small dough ball and roll it until it becomes flattened and thinner.
27. Add the stuffing in the centre of the dough
28. Start folding the dough from the edges to make it look like momos.
29. When the momos are ready and the next step is to steam them in a pressure cooker.
30. But first, grease the steamer base. The steamer that I’m using is used to prepare idlis. But you can use steamer of your choice.
31. Place the momos on the steamer and place the steamer in the pressure cooker.
32. I’ve already have boiled water on medium high heat in the pressure cooker. 
33. Cover the pressure cooker with lid and cook it for 15 minutes.
34. It is important that you should not use whistle of the pressure cooker.
35. After 15 minutes, let’s check the momos. Ok our momos are ready.
36. Carefully remove the steamer from the pressure cooker.
37. Place the momos on a serving plate.

Alright, so you can serve your momos with the hot spicy sauce you have.

Momos Chutney Link - http://myyummyrecipes1981.blogspot.com/2015/06/momos-chutney-tomato-red-chili-chutney.html

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Momos Chutney (Tomato / Red Chili Chutney)

If you are a fan of Chinese style Indian made momo, you would have definitely sweat yourself while dipping that spicy red chili chatni with Momos and it is called as Momos Chutney or Red Chilli Chutney. It is made with loads of Tomato, Dry Red Chili, garlic and Ginger is added for a twist in taste. It is a spicy dipping sauce and essentially made of dried or fresh red chillies, garlic and certain other ingredients which can be added according to your own preferences.

Even though it is mainly associated with Momos and very popular with Momos or dumplings, you can enjoy it with south Indian Dosa or Idli. As a matter of fact, we can serve it with Parathas and Indian Breads. The Chutney or the Sauce that is served with Momos in India is very spicy and is packed with flavour. 

So enjoy this delicious Sauce.

Ingredients

• Tomato - 2
• Dry Red chili – 4 to 5
• Small onion (slices)-1
• Garlic cloves – 6 to 8
• Ginger – 1 small piece
• Cumin seeds – 1/2 tsp
• Salt as per taste
• Sugar – ¼ tsp (optional)
• Water

Method / Direction

1. Cut the tomatoes into half and place them in a pan.
2. Add dry red chilies and some water. 
3. Cover the pan and allow the tomatoes and dry red chilies to boil for 10-15 minutes on a low flame until tomatoes are soft. It is important that your tomatoes needs to be submerged completely in the water to boil well.
4. After 10 to 15 minutes, strain it and allow them to cool for some time.
5. When the tomatoes are not hot, peel the skin of tomatoes.
6. Put the mixture of peeled tomatoes and dry red chilies into a blender.
7. Add garlic cloves, finely chopped ginger, sliced onions and cumin seeds.
8. Add salt as per taste. 
9. Adding sugar is optional.
10. Blend the ingredients into a fine paste.

Now your Momos chutney is ready. You can keep this sauce in refrigerator for few days.

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Capsicum Potato Lollypop

Capsicum potato lollypop recipes is my own version of potato lollypop and it is just an extended version of potato lollypop where capsicum is an additional ingredient that will be added to potato lollypop. Potato lollipop recipe is one of the easy food recipes for toddlers and kids. This is a very simple and quick to make and it will be a great after school snack or even for breakfast. They're easy to prepare, easy to pass around, and a very good eye-catcher.

Ingredients

1. Medium sized potatoes – 2
2. Ginger garlic paste – ½ teaspoon
3. Cumin powder – ½ teaspoon
4. Red chili powder – ½ teaspoon
5. Onion – ½ cup (finely chopped)
6. Curry leaves – 1 tablespoon (finely chopped)
7. Coriander leaves – 1 tablespoon (finely chopped)
8. Coriander powder – 1 teaspoon
9. Garam masala powder – ¼  teaspoon
10. Capsicum (Finely Chopped) – ½ cup
11. Corn flour – 2 tablespoons
12. Bread crumbs for crispiness
13. A cup of water 
14. Cooking oil for deep frying
15. Salt as per taste
16. Tooth picks

Method / Directions

1. Boil the potatoes well and the peel the skin.
2. Mash them well in a mixing bowl to make sure you don’t have any chunks.
3. Add finely chopped onions, ginger-garlic paste, garam masala powder, coriander powder, coriander leaves, curry leaves, red chilli powder, cumin powder and salt as per taste. If you want to make these lollipops little spicier then you can add additional spices into this mixture.
4. Mix this mixture until well combined.
5. Make small dumplings from the mixture. Our potato dumplings are ready, we will keep them aside.
6. Add two tablespoons of corn flour in a mixing bowl.
7. Add some water and make the batter for our potato dumplings. The batter should not be very thick. But it should be a thin batter.
8. Mix the potato dumplings with capsicum. This is optional and if you don’t want to do it, you can skip it. But I’m going to roll my potato dumplings with capsicum and mix it well.
9. Alright, now we are all set to make the capsicum potato dumplings.
10. But first, we will add cooking oil in a pan for frying the dumplings. Heat the oil on a medium flame.
11. Ok. We have bread crumbs, potato dumplings and the corn flour batter ready. Take a dumpling, dip it in corn flour batter and roll it in bread crumbs.
12. Make sure that your dumplings are completely covered with bread crumbs.
13. Do the same thing for rest of our dumplings and they are ready to be fried.
14. The cooking oil should not be too hot and it should be medium hot because our potato dumplings should be fried on a medium flame.
15. Drop the dumplings into the oil and fry them until they are golden brown in colour.
16. After a minute or two, flip your dumplings to fry them evenly.
17. Our dumplings are ready as they are golden brown in colour.
18. Take them out and put it on a serving plate.
19. Our potato dumplings are ready to be served and you can stick a tooth pick to make them look cool.
20. Serve them with any sauce you like.

I hope you enjoyed this recipe.

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