Paneer dishes like in rainy season, immediately saw the sunlight along rainbow. Happiness force to capture the frame and memorize every time when saw. All colors force to make big frame and arrange the space on the wall of the house.
Whenever see big smile coming on the face, which increase 100% nutrition value on the body same as Paneer. Paneer is one of the dairy products which 80% people like. People are happy for doing everyday new experiments.
Making and preparing new dishes by following Rajasthani Food recipe means more flavors, more taste which help to participate every moment of life.
Today we talk one of the best dishes made by paneer that is called Patiala paneer. The name Patiala paneer is come from Patiala along thick flavors of ingredients.
But today we learn the recipe along Rajasthani flavors. All steps send the flavors of Rajasthani Food recipe and help to make thick texture of gravy. Most important part of paneer Patiala is preparing Patiala balls along lots of veggies. These balls get the coating if celery and papad.
Then deep fry process
held. By following these all-steps Paneer Patiala converted into rich and
strong recipe. When eat total mouthwatering recipe prepared.
1. Are any other recipes except kadai paneer, paneer chat and paneer butter masala?
Yes, lots
of recipes available all over the world. Individual paneer contains lots of
vitamin and minerals. But when added fibers, vitamin, minerals in one bowl, it makes
too healthy and unique dish that name is called as Paneer Patiala. Every state,
every country makes distinct recipes and spread all over the world. In fact,
foody people try and presence in daily routine recipes. According to the taste
of dear ones. I share the recipe, try at home, within the time interval of 50
minutes your recipe ready to serve.
2. Why paneer Patiala Called as paneer Patiala?
Patiala
people like to eat strong and rich flavors. They love to eat the combination of
malai and butter. After the whole dinner they like to eat papad. So same step provides
in this recipe at last, that is coating of papad. That enhance the flavors and
make the dish unique. Most important part of this dish is, these balls serve as
a starter, along the chutney. In paneer butter masala and kadai paneer, gravy
is rich along the cubes of paneer. Eat with the naan, chapati, tandoori, it opens
all the pores of taste.
3. Are paneer Patiala balls healthy?
Yes, let’s understand
in deep.
Patiala
balls prepared by grated paneer along the combination of grated veggies. Small amount
of ingredients drops and cover with the celery along papad. Whole preparations
make the healthy balls which help to building the bones.
4.Why celery used as coting?
Celery used
as coting because when fried on oil, it doesn’t provide proper textures to
balls. Without coting add and all paneer get burn and doesn’t raise the all
flavors.
Rajasthani Food Recipe of Panner Patiala
Ingredients
250 grams
of grated paneer
1 bowl of
curd
2 papad
2 table
spoons of ghee
1 table
spoon of butter
½ bowl of
cashew
Vegetable oil
for frying
2 table
spoons of Maida
1 table spoon
of corn flour
Veggies
3 onions
4 tomatoes
1/2 bowl of
beans
2 green chilies
½ chopped coriander
leaves
½ bowl of carrot
½ bowl of
capsicum
5 to 6
cloves of garlic
Dry Spices
½ table
spoon red chilli powder
1 table
spoon of Kashmiri lal Mirchi
½ table
spoon turmeric powder
1 table
spoon of coriander powder
½ table
spoon of garam masala
1 table
spoon black pepper powder
1 table
spoon of Kasturi methi
Standing
Spices
1 bay leaf
1 clove
1 small cardamom
1 big
cardamom
1 Pinch of Hing
or asafoetida
1 table
spoon of cumin seeds
Preparations
Preparations
of veggie
-
Take
onion and fine chopped. Then divided into 2 parts.
-
Take
tomatoes and make the pulp by adding small amount of water.
-
Take
Beans, capsicum, carrot, chilli, coriander and finely chopped process held.
-
Take
paneer and grated.
-
Take
cashew and make the paste.
-
Take
the garlic cloves and fine chopped
-
Papad
finely garted
Preparation
of gravy
Take one
pan, add butter and ghee, put in high flame. Wait for temperature change. Then
slow the flame, add Hing, cumin seeds, bay leaf, big and small cardamom, clove,
fine chopped garlic and stir properly. So, the flavors come in ghee. Then add
one part of chopped onion and stir until it goes into transparent. Then add
tomato and cashew pulp. Stir it and then add salt. So, the tomato cooked well
and leave the oil. After leave the oil add, turmeric powder, red chilli powder,
coriander powder. Stir it and cover with the lid. And wait for cooked properly.
When gravy left to oil add 3 table spoons of grated paneer. Mix well and again
cover with lid. Now your completely left the ghee and color and texture goes to
red means gravy ready to reach the final stage. At last, spread the Kasturi
methi and 1 pinch of gram masala, close the flame and cover with lid.
Note: Use lid in preparing gravy because
it spread the spots which harm to our body.
-
Stir
process held continuously otherwise gravy stick on the bottom of the pan.
Preparation
of balls
Take one
deep bowl, add grated paneer, carrot, capsicum, chilli, coriander leaves,
beans, salt and pepper powder. Mix well and make the small – small balls.
Note: If you want to skip any of the
vegetable, remove it.
Preparation
of celery
Take one
bowl, add Maida and corn flour. Mix well using water and make celery like
pakoda’s.
Note: Don’t add salt because balls and
papad already have lots of salt.
Preparations
of ball coating and frying
After making
balls put in the celery and coat it. Then put in papad and drop of hot oil for
frying. These steps follow for all the balls.
Preparation
for giving final touch
Now gravy
and balls both are ready, take the gravy in plate and add all the balls by
diving into two pieces or whole. Now Patiala Paneer is ready to serve.
Conclusion:
In this blog talk about paneer which is liked
by 80 of the people. Next talk about some questions and last talk about full
recipe of Rajasthani Food recipe of Paneer Patiala. Viewers if like please
share your experience by writing comments or sharing pictures.
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