| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Femina, Femina3, Sizzlers | 4 | servings |
INGREDIENTS
| 250 | g | Paneer |
| 4 | Onions; (200 g) | |
| 4 | Tomatoes; (325 g) | |
| 4 | Capsicums; (150 g) | |
| 12 | Mushrooms; boiled | |
| Oil for frying | ||
| 50 | ml | Oil |
| Salt to taste | ||
| 1 | ts | Pepper powder; (5 g) |
| 1 | tb | Oil; (15 ml) |
| 2 | Onions; sliced (100 g) | |
| 2 | Sprigs curry leaves | |
| 3 | Green chillies; chopped fine | |
| 1/2 | c | Coconut powder; (100 g) |
| Salt to taste | ||
| A pinch of turmeric powder |
INSTRUCTIONS
FOR THE MARINADE FOR THE ORIENTAL SAUCE CUT paneer, onions, tomatoes and capsicums into 2.5 cm cubes. Mix all the marinade ingredients and apply to the chopped vegetables. Keep aside for 30 minutes. Arrange the vegetables and paneer cubes on the shaslik stick. To prepare the Oriental sauce: Heat oil in a pan. Add onion and saute well. Add curry leaves and green chillies. Fry for two minutes and finally add coconut powder, salt and a pinch of turmeric powder. Add a little water and cook well. Remove from heat. When cool, strain the mixture and simmer till it reaches sauce consistency. Check seasoning. Keep the sauce aside. Grill the paneer shaslik until golden brown. Serve hot on a hot sizzler tawa with the Oriental sauce poured over, with accompaniments like saffron rice, Chinese spring roll and sauteed mushrooms. Converted by MC_Buster. NOTES : Assorted vegetables topped with a pungent coconut based sauce Converted by MM_Buster v2.0l.
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