I have with me one of the most ubiquitous dish of all! The Paneer 65 Restaurant Style. Infact any restaurant will run for its money after this. That's a tall order, I know. However that's the feedback we got after our cousin tasted this and were not satisfied with just what was served. The moment it hit their lips, everything in the bowl disappeared and Amma had to make it all over again. It just helps we never run short of homemade paneer.
Since then, which was about couple of months ago, she has been making it often. I finally succumbed and made it myself too. Can you imagine, even the chicken got lost when this was served to Konda? True and that's when I thought this would make the best after school snack. Konda even loved it so much that she wanted this packed for school snack.
The measure of any dish, always lies in the request to pack that for snack box. Then I know it is really very good. When the dish never even makes it to the snack box or even for me to fill a box, it means it is outstanding. This mostly happens with my chocolate dishes. Most times the cakes, cookies or chocolates hardly ever got stored.
So I knew she loved it when she said she wants it
for snacks. She says her friends are my fan. I feel happy knowing that
and wish I could feed them more. So maximum I do is pack more for her
to the dish, this is one of those typical hand passed and acquired
dishes that takes shape with local flavours. I have tasted this in so
many different forms. The one prevalent taste among all that I have
tasted, was the hot spice that hits you! The fiery green chilies are
just too much to handle and you will end up gulping something or the
used to be one of those famous modified recipes that local masters end
up creating. If in Madras, then it needs to have the curry leaves in it
right? That's what gives that unique taste and look.
After tasting this in so many restaurant, we decided it was high time we did it at home again. The other Paneer 65
that I have on the blog is from our Club Restaurant and this is also
one of the ways the master makes. Guess it's his mood and that decides
how he makes it. He also makes fiery Andhra Paneer.
So this again ends up being very spicy!
Paneer 65 ~ Restaurant Style
For the Paneer Fry:
Paneer / Indian Cottage Cheese, cubes - 2 cups / 250 gms
Corn Flour - 3 tbsp
All purpose Flour / Maida - 3 tbsp
Salt to taste
Red Chili powder - 1 tsp
Garam Masala powder - 3/4 tsp
Ginger Garlic paste - 1 tsp
Red Food colour a pinch (opt)
Water for making batter
Oil for Deep fry.
For the saute:
Onion Julinne - 1/2 cup
Green Chilies - 3 -4 medium
Curry leaves few
Curds - 2 tbsp
Salt to sprinkle
Pepper powder to sprinkle.
How to make Paneer 65 ~ Restaurant Style
You can either use home made paneer
or store bought. I even make with Paneer with corn flour
which holds its shape even better.
Cube it and keep it ready.
In a bowl, to make the marinade, take the flours along with the spices and mix well with just enough water to make a thick batter.
Add the paneer pieces and marinate for 30 mins.
Heat Oil and deep fry the paneer pieces along with the batter. Once cooked, drain and keep it aside.
For the Saute:
Heat a non stick pan, saute the onions along with curry leaves and chopped green chilies. Sprinkle salt and let the vegetables soften a bit.
Add the fried paneers pieces and mix well. Now add the curds and simmer while stirring constantly.
Make sure the curds is absorbed completely and it is dry.
Would you also like some Pizza Rolls
? Check them out..