Thursday, November 15, 2007

BESAN PANEER CURRY

Besan paneer curry
Ingredients
1 cup besan(gram flour)
50 g paneer
1/2 cup curd
1/2 ajwain
1t garlic,ginger paste
a pinch of asafoetide
salt to taste
oil 1t
FOR THE GRAVY;
1 Onion
1 tomato
1/2 cup curd
1 green chilli
1/2 red chilli powder
1/4 turmeric powder
salt to taste
1t oil
some coriander leaves

METHOD;
  1. Mix the gram flour,ajwain,ginger-garlic paste,salt,asafoetide and oil knead into a soft dough by adding curd
  2. Roll out a chapati about 1 cm thick with this dough
  3. Grate paneer and spread over the chapatti.
  4. Roll up the chapatti into a long roll.Cut 2-3 cm lengths from the big roll.Seal the edges.
  5. BOIL WATER
  6. Put the piece in to the water one by one .boil until they start floating on the water.
  7. Remove from the water. but do not throw the water away
  8. Make a gravy . Grind the onion,tomato,green chilli,and curd to a fine paste
  9. Heat oil and fry the paste till it leaves the sides of the pan.
  10. Add salt,other masala,and the water in which the basan wear boiled.
  11. Bring to boil put the basan piece. cover and allow it to simmer over low heat for 5 minute

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