TIRANGEE POORI WITH PANEER DIL PASAND: Diwali Special

TIRANGEE POORI WITH PANEER DIL PASAND: Diwali Special

INGREDIENTS

2 cups Wheat Flour

1 cup Plain Flour

½ cup Semolina

1 Beet Root, Boiled with water and pureed

½ cup Spinach Puree

Salt to taste

2 tbsp. Butter

1 tsp. Turmeric Powder

1 tsp. Red chili powder

½ tsp. Asafetida

Water for kneading the dough

Oil for Frying

METHOD

Mix flour, plain flour, semolina in the big bowl. Mix butter and salt to make like bread crumbs. Divide it in to three parts. One part adds beet root pureed water to make soft dough. Second part adds spinach puree to make green color dough. Third part adds turmeric, chili powder, asafetida and water to make dough. Grease all the dough with oil and cover. Keep it for rest 10 minutes.

Make small balls of each dough and join 3 small balls to gather to make triangle. Roll out tricolor Poories.

Heat oil in the frying pan and deep fry all the Poories from both sides. Serve with Paneer Dil pasand.

 PANEER DIL PASAND.

INGREDIENTS

200 gm. Indian Cottage Cheese cubes

2 tbsp. Butter or clarified Butter

4 Medium sized Tomatoes, chopped

½ cup, Cashew nuts, soaked in water

2 tbsp. Melon Seeds, soaked

4 Green Cardamoms

1tsp Cumin seeds

1tsp. Turmeric Powder

½ tsp. Red Chili Powder

2 tsp. Coriander Powder

½ tsp. Garam Masala

1tsp. Ginger paste

1 cup Milk

Salt to taste

Pinch of Sugar

2tbsp. Fresh Cream

1tbsp Fresh Coriander

METHOD

Heat pan on medium high heat, add 1tbsp. Butter and cumin seeds. Add Soaked Cashewnuts, melon seeds and chopped tomatoes, sauté. Stir and add all dry powders and ginger paste. Add 1 cup water and cover this with lid, cook this for 3-4 minutes. Remove and cool. Grind this in the blender to make smooth puree.

Heat remaining butter and add this blended puree, sauté for minutes. Add cubed cottage cheese, salt, sugar, milk and mix well. Add water if required. Cook this on low heat, till the gravy turns thick. Remove and add fresh cream. Garnish with fresh coriander and serve hot with Hot Poori.

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