Paneer Anjeer Trikone and Oriental Blossom

Paneer-Anjeer-Trikone

Paneer Anjeer Trikone

Ingredients

paneer      
oil       
chopped ginger 
dry figs
khoya 
chopped coriander 
black pepper powder
salt   
chopped green chillies 
cashew nuts 
jeera powder 
maida
corn flour 
kalonji seeds   

Qty

500 gms
for frying
15 gms
80 gms
20 gms
30 gms
10 gms
to taste
20 gms
40 gms
20 gms
50 gms
100 gms
10 gms

Instructions

  • Slice one half of the paneer into equal squares. Grate the rest.
  • Soak the dry figs for an hour and then chop them finely.
  • For the filling, mix together the chopped ginger, grated paneer, dry figs, green chillies, coriander leaves, jeera powder, salt, pepper powder, khoya, and crushed cashew nuts.
  • Stuff the mixture into the sliced paneer.
  • For the batter, mix together the maida, corn flour, coriander leaves, salt, and kalonji seeds.
  • Dip the stuffed paneer slices into the batter and deep fry them until they acquire a light golden colour.
  • Cut the paneer slices into triangles and serve hot with mint chutney.

Oriental Blossom

Oriental-Blossom

Ingredients

lemon grass  
gari (pickled ginger)  
basil 
honey  
white rum (lemon flavoured) 
soda 
Angostura bitters 
For garnishing
maraschino cherry

Qty

20 gms
5-8 gms
10 gms
20 ml
45 ml
to top up
a dash


1

Instructions

  1. Take a Collins glass and add thinly sliced lemon grass, gari, basil, and give it a gentle muddle.
  2. Add honey, white rum, and a dash of Angostura bitters, and fill the glass with crushed ice.
  3. Stir it well with a bar spoon and then top it up with soda.
  4. Garnish with stalks of lemon grass and a maraschino cherry.