Thursday, May 2, 2013

Potato Carrot And Paneer Patties

POTATO CARROT AND PANEER PATTIES 


 In spite of the sweltering heat and all the discomforts the season brings with it I look forward to Summer because that is the time I get to spend a lot of time with my dear grand daughter D2. Apart from watching movies and reading books together, cooking together is another major fun filled activity we enjoy the most. Her nimble fingers are busy browsing through new recipes, cutting, mixing and blending. The equipments, the spices and all the ingredients required are neatly lined up on the counter. As we work together in harmony we enjoy the absolute Zen.
Once the table is set it is tasting time and review time as well. We chatter about adding or deleting a certain ingredient or about the other possible improvements we could make the next time we cooked the same dish. 
Here is how we prepared one of D2's favourite tea time snacks - Potato, Carrot and Paneer Patties. 

 INGREDIENTS 
Potatoes - 2 big 
Carrots - 2 big 
Milk - 1 lit 
Curd - 2 tbsps
Bengal gram dal flour/Besan -1 tbsp 
Chilly powder - 1/4 tsp 
Cumin powder - 1/4 tsp 
Coriander powder - 1/4 tsp 
Raisins - 2 tbsps 
Finely chopped coriander leaves - 1 tbsp 
Salt - 1 tsp 
Cinnamon - 1'' piece 
Cloves - 4 
Cardamom - 2 
Sesame oil - for roasting 

 METHOD 
1. Bring milk to a rolling boil and stir in 2 tbsps of curds and continue to boil till it curdles. 
2. Pour the curdled milk through a strainer, thoroughly drain the whey water and refrigerate the paneer

















3. Wash the vegetables and pressure cook them until three whistles, and allow to cool. 
4. Peel the potatoes and the carrots and refrigerate them for twenty minutes. 
5. Crumble the cooled vegetables and paneer in a bowl and add the besan, chilly powder, cumin powder, coriander powder, salt , chopped coriander and the raisins. 
6. Finely powder cinnamon, cardamom and cloves together and combine with all the ingredients to form a soft mash. If the mash is very sticky you can leave it in the refrigerator for  fifteen minutes. 
7. Wet your palms, take a lemon size ball of the mash and flatten it into a round patty. 
8. Make four patties at a time and place them on a greased, preheated tava. 




9. Dribble little oil around each patty and roast all of them on both sides on medium flame.
10. Gently remove them on to a plate when they become golden brown on both sides.


 D2 was in seventh heaven when she relished the Potato Carrot and Paneer Patties with Mint Chutney.

2 Post your Comments:

cumincoriandercardamom.com said...

Love the cutlet, its been a long time since I had it.

http://vysyasrecipes.blogspot.com said...

amazing dish