Paneer in red sauce

Paneer recipe

150 g panner block
3/4 tomatoes
Half tsp tomato puree
1 tablespoon sesame seeds
1 onion
1 small red peopwr
A couple of garlic cloves
Salt to taste
Black pepper to taste
A couple of dried red peppers or chilli powder to taste
Soy sauce
Tomato ketchup
Chilli sauce
Oil for sizzling

Prick the paneer generously with a fork
Make bite size cubes
Put all other ingredients in a liquidiser . Adjust taste
Pour over the cubed paneer and marinate for a few hours.
Sizzle in a hot wok before serving .
Add green onion to the oil or steamed vegetables if desired .
Enjoy!

Khandvi

 Khandvi

For khandvi

1 bowl besan ( chick pea flour)
1 bowl sour yoghurt
2 bowls water
1teaspoon salt or to taste
Tiny pinch turmeric
Half teaspoon chilli powder.
ginger and chilli paste ( optional)
Lemon juice to taste if yoghurt is not sour enough

Method

Grease worktop, back of plates or back of smooth chopping board
Blend all above ensuring no lumps remain
Put in microwave safe bowl . Microwave on high power for
6 minutes. After every two minutes, remove and thoroughly stir.
The mixture will be like a soft lump.
Spread it fast and evenly using a flat spatula . The wider the soatula , the wuicker it soreads.
If it cools , it will not spread.
Leave the spread to cool possibly a couple of mins only.
Cut it in long strips . And roll the strips onto a plate.

Garnish.

Take a teaspoon of oil, let it warm
Put mustard seeds, cumin seeds, and wait for it to splutter.
Add curry leaves , sesame seeds.
Brush this onto the khandvi.
Garnish with chilli powder, finely chopped corriander leaves
And dessicated coconut.

Enjoy!