Whosayna’s Chilli Paneer

Name: Whosayna’s Chilli Paneer
Cuisine: Indian
Ingredients: Chilli Paneer:; 1/2 kg Paneer block (cut in cubes); to taste Salt (as required); 1/4 tsp Black pepper powder; 1 tsp Garlic paste; 1/4 tsp White pepper; Batter:; 1 cup Maida (All Purpose Flour); 1/2 tsp baking powder; to taste Salt (as required); 1 pinch Orange colour; as needed White pepper powder; 1 tsp Chilli flakes; Veggies Gravy:; 1 & 1/2 cup Veggies (capsicum, spring onion and carrots cut in thin jullienes o cubes); 1/2 cup Tomato sauce; 2 tbsp Chilli sauce; to taste Salt; 1 tsp Soya sauce; 1 tbsp Vinegar; 1 Onion cubes; 7-8 Garlic cloves (chopped); 3 Green chillies (chopped)

Husseina Nazir @cook_12708392

Whosayna’s Chilli Paneer

Husseina Nazir @cook_12708392

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Ingredients

Chilli Paneer:
1/2 kgPaneer block (cut in cubes)
to tasteSalt (as required)
1/4 tspBlack pepper powder
1 tspGarlic paste
1/4 tspWhite pepper
Batter:
1 cupMaida (All Purpose Flour)
1/2 tspbaking powder
to tasteSalt (as required)
1 pinchOrange colour
as neededWhite pepper powder
1 tspChilli flakes
Veggies Gravy:
1 & 1/2 cup Veggies (capsicum, spring onion and carrots cut in thin jullienes o cubes)
1/2 cupTomato sauce
2 tbspChilli sauce
to tasteSalt
1 tspSoya sauce
1 tbspVinegar
1Onion cubes
7-8Garlic cloves (chopped)
3Green chillies (chopped)

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Steps

1

Paneer:
Mix well and marinate for an hour
Batter:
Mix well and make thick batter, deep fry dipping each paneer piecec in batter till it's crispy, keep aside
2

Veggies Gravy :Stir fry garlic add onions then green chillies and then veggies in little oil
add sauces and toss with chicken dumpling garnish with chopped spring onions and serve as you make
3

Gravy
Veggies:
Stir fry garlic add onions then green chillies and then veggies in little oil
add sauces and toss with chicken dumpling garnish with chopped spring onions and serve as you make
NB: can keep dumplings ready and stir veggies while serving.
can also make thin batter of the above ingredients and deep fry the paneer cubes to crispy paneer
4

Spread little noodles on big strainer all over the strainer. Oil the base of the smaller one, and use to press slightly the spaghetti to hold them in place
5

Lower the strainer in hot oil from the sides and holding it. Let it be golden brown and remove from oil
6

How to make Noodles Baskets (Nests):
Boil little spaghetti, keep a wok on flame with oil, take 2 steel tea strainer 1 big the other smaller then that which can fit in the bigger or use a serving spoon
7

Remove both strainers slowly and you will be left with a noodle nest o basket.
Make as many as you want
Can be used for serving Noodles or Chaats or any u prefer (like i served Chilli Paneer)