Chilly panner
Your favorite Cottage cheese meets Chinese flavors to become your favorite chilly panner. Now enjoy restaurant style chilly panner at home !!!!
Ingredients
200 gms panner (blanched in hot water for a min)
1 onion cut into cubes
1/2 capsicum cube into cubes
2 green chilies chopped
2 garlic flakes chopped
Oil to deep fry & (1 tsp oil to temper)
1 tbsp cornflour
1 stake of spring onions chopped to garnish
Other ingredients
3 tsp tomato sauce
1tsp soya sauce
1 tsp Chinese chilly sauce or chutney
1 tsp vinegar
1/2 tsp pepper
Salt as per taste
Mix all the above mentioned ingredients in one cup of water to make paste, this will ensure that sauce will not burn.
Chinese chilly chuntney recipe
25 red chillies
1 pod of garlic
1 onion roughly chopped
1 marble size tamarind
Boil red chillies in 2 cups of water for 8-10 minutes. Switch the flame, let it retain in water for 1/2 hr. Now strain the water& add all the other ingredients & churn them in a thick paste in a grinder.
Method
👉 dab panner in cornflour , deep fry till brown& crispy.
👉 take 1 tsp oil add garlic, onion, capsicum, green chilies saute till aroma releases.
👉 now add sauces which is mixed in water. Make sure the flame is in sim as it has tendency to burn.
👉 add fried panner & toss it. Check the seasonings, add if required.
💖 garnish with spring onions 💖
Tip:- add one tsp milk in hot water while blanching panner. This step shall make panner soft.
You can also shallow fry panner to avoid calories.
Chinese chilly chuntney can be stored for 15-20 days & can be used in many other Chinese recipes. Make sure cover it properly& keep in fridge.
Do like, share & comment the recipe.
Like our fb page twochefsisters for more recipes& tips.
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Your favorite Cottage cheese meets Chinese flavors to become your favorite chilly panner. Now enjoy restaurant style chilly panner at home !!!!
Ingredients
200 gms panner (blanched in hot water for a min)
1 onion cut into cubes
1/2 capsicum cube into cubes
2 green chilies chopped
2 garlic flakes chopped
Oil to deep fry & (1 tsp oil to temper)
1 tbsp cornflour
1 stake of spring onions chopped to garnish
Other ingredients
3 tsp tomato sauce
1tsp soya sauce
1 tsp Chinese chilly sauce or chutney
1 tsp vinegar
1/2 tsp pepper
Salt as per taste
Mix all the above mentioned ingredients in one cup of water to make paste, this will ensure that sauce will not burn.
Chinese chilly chuntney recipe
25 red chillies
1 pod of garlic
1 onion roughly chopped
1 marble size tamarind
Boil red chillies in 2 cups of water for 8-10 minutes. Switch the flame, let it retain in water for 1/2 hr. Now strain the water& add all the other ingredients & churn them in a thick paste in a grinder.
Method
👉 dab panner in cornflour , deep fry till brown& crispy.
👉 take 1 tsp oil add garlic, onion, capsicum, green chilies saute till aroma releases.
👉 now add sauces which is mixed in water. Make sure the flame is in sim as it has tendency to burn.
👉 add fried panner & toss it. Check the seasonings, add if required.
💖 garnish with spring onions 💖
Tip:- add one tsp milk in hot water while blanching panner. This step shall make panner soft.
You can also shallow fry panner to avoid calories.
Chinese chilly chuntney can be stored for 15-20 days & can be used in many other Chinese recipes. Make sure cover it properly& keep in fridge.
Do like, share & comment the recipe.
Like our fb page twochefsisters for more recipes& tips.
www.facebook.com/twochefsisters
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