Aaloo - Paneer Dishes

This is quite possibly the smallest cookbook I own. It is virtually pocket size. It is produced by Manoj Publications and consists of Aaloo, potato, and Paneer, soft uncured Indian cheese dishes. At 144 pages, this cookbook is a good way to verse yourself in Aaloo and Paneer dishes. There are few photos and one is even slightly out of focus. That is a very minor concern in comparison to all the recipes this book has to offer. 

AALOO KI TIKKI

-------------------------------

600 gms. potatoes

2 cups breadcrumbs

3/4 teaspoon salt

1/4 teaspoon black pepper powder

1/2 cup oil

tamarind chutney

1 lemon pieces

METHOD:

- Boil, peel and mash the potatoes to a paste.

- Mix salt and black pepper with the mashed potatoes and form tikkees.

- Heat tawa and spread some oil.

- Roll the tikkees in the breadcrumbs and fry on the tawa till crisp.

- Place chutney in the plate and arrange tikkees all around.

- Put some lemon pieces on the tikkees and serve hot with chutney.

Notes - A tawa is an Indian utensil. It is circular and slightly dished with a diametre of  8 to 12 inches. Tawa's are usually made of cast iron, aluminium or steel. They can be similar to and wok however sounds more like a griddle or frypan. One may assume that when the recipe says tikkees it means a round slightly flatten cake.

PANEER KE PAKORE

-------------------------------

10 square pieces of paneer

200 gms. gram flour (besan) 

2 green chillies chopped

1/2 teaspoon red chilli (lal mirch) ground

1/2 teaspoon garam masala powder

1 teaspoon pomegranate (anardana)

1/2 teaspoon dry coriander (dhania) crushed

1 bunch green coriander chopped

1 teaspoon ginger (adrak) chopped

oil for frying, salt to taste

METHOD:

- Mix a water to besan and beat it to a thick batter. Add hari mirch, garam masala, salt, lal mirch, anardana, dry and hara dhania, adrak and salt. Mix well together. 

- Heat oil in a kadahi, then reduce the heat.

- Dip the paneer pieces in the batter and fry once and remove. Press them lightly and fry again till crisp. 

- Serve at breakfast with hari chutney.  

Notes - Kadahi is a round bottom pan. 

I found a helpful web page that has an Indian food glossary and recipes click *here*  to view the page. Just in case the page does not come it it is www.indianfoodrecipes.net 

Enjoy! - JW