Welcome to VegiKitchen and this is my second post and this time its a spicy starter to enjoy over the weekend. I hope you like this.
- Cumin seeds (Jeera) – 1/2 tsp
- Chat masala – 1/4 tsp
- Cashew nuts (chopped) – 1 tbsp
- Raisins – 1 tsp
- Ginger – 1/2 inch
- Desiccated coconut or freshly grated coconut – 1 cup
- 3 – 4 green chillies (can be increased if you want it to be more spicy)
- Half cup fresh green coriander.
For outer coat
- 2 medium sized potatoes (grated)
- 50 g paneer
- 1 cup rice flakes (poha) soaked in water
- Salt to taste
- Garam masala – 1/4 tsp
- Bread crums
- corn flour – 1 tsp
- Preparation time: 20 mins
- Cooking time: 15 mins
- Total time: 35 mins
- Quantity – 13 – 15 pops
Step 1: Preparation of outer coat
- Boil grated potatoes and simultaneously soak rice flakes in water and drain them once completely soaked.
- Take a mixing bowl and add boiled grated potatoes, rice flakes and paneer. Now add salt, cumin seeds and garam masala.
- Mix everything and prepare a mixture (dough like texture) and keep aside and move to step 2.
Step 2: Preparation of inner stuffing
- In a mixer grinder with a small jar, grind desiccated coconut with coriander leaves, ginger and green chilly. Add salt (to taste) and chat masala to the mixture and grind to make a thick chutney (paste). Now add the raisins and chopped cashew nuts, mix (do not grind) and keep it aside and move to step 3.
Step 3: Preparation of Spicy Chilli Pops
- Now take corn flour into a mixing bowl and add 1/2 cup water to this to make a thin paste suitable for dipping.
- Take some oil on your palms and grease your palms adequately. Now spread the dough prepared in step 1 in your palms evenly and add the stuffing prepared in step 2.
- Roll the dough in the palm into soft balls (pops) in such a way that the stuffing forms the centre. Repeat this until you finish all the dough.
- Take these chilli pops and dip them in the corn flour paste prepared in point 1 of step 3 and then roll the flour coated pops in the bread crums such that the entire surface is covered evenly. Repeat this for all the pops.
- Now your spicy chilli pops are ready to be fried in cooking oil in a frying pan. Deep fry all the chilli pops in moderately heated oil.
Your spicy chilli pops are now ready to be served with the sauce or chutney. Garnish as you wish.
- Ripe tomato (small) – 4 to 6 pcs
- Grated paneer – 100 gms (grated), can be replaced with cottage cheese if you desire
- Cashewnut and raisin mixture – 2tsp
- Salt and pepper to taste
- Garam masala – a pinch
- Ripe tomato – 2pcs
- Onion -1 pc
- cashew nuts – 10 to 12
- Ginger/garlic paste – 1tbsp
- Red chilli powder – 1tsp
- Coriander powder – 1tsp
- Dry mango powder (Amchur) – 1/2 tsp
- Kasuri methi (powdered) – a pinch
- Fresh cream – 2tsp
- Coriander (chopped) – for garnishing
This dish is best served as a main course with assorted breads (naan bread, tandoori roti, etc) and/or rice preparation. Tamatari Paneer Ki Nazakat is prepared in three steps which are explained in detail below.
Step I: Preparation of stuffed tangy tomatoes
- Mix grated paneer, Cashewnut/raisin mixture, salt and pepper and a pinch of garam masala together.
- Fill this mixture inside baby tomatoes and keep aside.
- Scoop out the tomato to fill the stuffing prepared above in step 1 and 2.
- Fill the stuffing prepared in step 1 and 2 into the scooped tomatoes and keep it aside and proceed to step 2 for preparation of gravy.
Step II: Preparation of gravy
- Grind tomatoes, onion and cashewnuts into a fine paste
- Heat oil in a pan, once hot enough add ginger garlic paste and paste prepared in step 1.
- Cook the gravy till you can see oil separating from gravy. At this point add all spices (red chilli powder, coriander powder, dry mango powder, kasuri methi) to the gravy.
- Cook for another 5 mins, add the fresh cream.
- Mix it thoroughly and your gravy is ready. Finally proceed to step 3 which is the last step in creation of this yummy dish.
Step III: Combining gravy and stuffed tomatoes
- Now add the stuffed tomatoes in gravy and cook it for 5 mins and cover the pan with lid for another 5 minutes so that the tomatoes get well cooked, don’t stir the gravy, baby tomatoes are soft.
Arrange the Tamatari Paneer Ki Nazakat in your desired plate or bowl and garnish with coriander and nuts as you wish.
For any queries or question please leave comment below.
Hello, thanks for visiting VegiKitchen and its my pleasure to welcome you here. The term VegiKitchen is derived from two words which you are already of, yes you are right the two words are Vegetarian and Kitchen. I am sure by now you may have got the feeling what this blog will be all about.
VegiKitchen will feature pure vegetarian food and delicacies made from organic sources from all over the world but majority of the food dishes will be from different parts of India. All the dishes presented in this blog will be home made. This blog will also feature exotic dishes from different parts of India which you may have not heard of.
This is all I have to say at the moment but hopefully you will be pleased with what you see here.
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