Please connect to Internet to continue
Preparation Time : 30
Cook Time : 30
Total Time : 60
Chingari Paneer: Paneer 200 grams
Garlic 8-10 cloves
Ginger 1 inch piece
Cashewnuts 8-10 nos.
Cumin seeds 1 teaspoon
Cinnamon stick 1/2 inch
Black Pepper pods 2-3
Green cardamom 1
Black cardamom 1
Kasuri Methi 1 teaspoon
Red chilli chutney 3-4 teaspoon
Chaat masala 1 teaspoon
Cumin powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Kitchen king masala 1 teaspoon
Salt 2 teaspoon
Chopped coriander 1 tablespoon
Butter 1 tablespoon
Cream 1 tablespoon
For Kulcha: 2 cups all purpose flour
Milk 1/2 cup
Vinegar 1 tablespoon
Salt 1/2 teaspoon
Powdered Sugar 1 teaspoon
Oil 1/2 cup for cooking curry and kulchas
Baking soda 1/2 teaspoon
For stuffing: Grated broccoli flower 3/4 cup
Grated cheese 1/2 cup
Salt 1 teaspoon
Black pepper 2 teaspoon
For Peda: Milk powder 100 grams
Condensed milk 180 ml
Cardamom powder 1 pinch
Kesar 1 pinch
Milk 1 teaspoon
Almond slices 1 tablespoon for garnish
Ghee 2-3 tablespoons
Take milk in a cup add vinegar and leave to curdle for 10 minutes. our butter milk is ready
In a mixing bowl take maida, salt, powdered sugar, baking soda, 1 teaspoon oil. Add butter milk and knead a medium dough
Red chilli chutney is a dry chilli mix of 3 kinds of chillies powdered together Byadagi, Kashmiri and Guntur. This chutney gives colour and spice to the dish
Heat 2 teaspoon oil add cinnamon, green and black cardamoms, black pepper, cloves, chopped tomatoes, ginger garlic and cook till tomatoes are soft, add salt and 1/2 teaspoon red chilli chutney. Grind to paste
In a pan add 1/2 cup water and 2 sliced onions and boil till they are translucent, strain water and grind to paste
In another pan heat 1 teaspoon oil and add remaining sliced onions and fry till brown. Grind to paste
Soak cashews in hot water
In a nonstick pan fry paneer pieces in hot oil. Remove in a bowl. Sprinkle 1/2 teaspoon red chilli chutney and chaat masala and toss to coat.
Heat oil in the same nonstick pan add cumin seeds, add boiled onion paste and saute.
Now add brown onion paste and saute again
Add capsicum and let cook and soften for few minutes
Then add tomatoe paste
Add the spices, red chilli chutney, cumin and coriander powder, kitchen king masala, salt to the mixture.
Now add the paneer pieces and add crushed kasuri methi
Cover and cook for 3-4 minutes.
Add water as required and butter and cream to the gravy
The Chingari Paneer is ready, garnish with chopped coriander
In a bowl mix grated broccoli, cheese, salt and pepper and your stuffing is ready. The dough must be resting and ready until now
Pinch and take a sweet lime sized dough in your hands roll out a thick puri. Add 2 teaspoon stuffing in the centre. Bring the edges together in the centre, by sealing the stuffing Inside and make a ball. Flatten a little and roll out a big circle using dry flour. Roast kulcha on both sides in a tawa on low flame using oil.
For Peda: in a microwave safe bowl add milk powder, ghee and condensed milk and cook for 30 seconds interval. Soak kesar in hot milk.
Cook for 30 seconds interval 3-4 times till the mixture looks incorporated. It took me 3-4 times.
Finally add cardamom powder and kesar infused milk and mix well.
Let the mixture cool for 10 minutes.
Grease palms and roll pedas and Garnish with almonds
Sunday Brunch is ready for your family and guests
Please Login to comment