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   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Paneer Pakoras   
    Categories: Indian   
         Yield: 16 Pakoras   
       
         4 oz Paneer; thinly slice 1"   
         2 tb Yogurt (curd, dahi)   
         4 tb Corn starch or arrowroot   
         1 ts Ginger paste   
         1    Green chile; minced   
       1/2 ts Salt   
         1 tb Cilantro (hara dhania);   
              - finely chopped   
      
   MMMMM---------------------------BATTER--------------------------------   
       1/2 c  Besan (gram flour);   
              - available in Indian   
              - grocery stores   
       1/2 ts Cumin seeds (jeera)   
       1/2 ts Salt; adjust to taste   
       1/8 ts Baking soda   
       1/4 c  Water (approximate)   
      
   MMMMM-------------------CILANTRO HARI CHUTNEY------------------------   
         1 bn Cilantro; chopped   
         3    Green chiles; chopped   
         3 tb Lemon juice   
              Fresh ginger (1/2")   
     1 1/2 ts Salt   
         1 ts Cumin seeds   
         1 ts Oil   
         1 ts Sugar   
         1 pn Asafetida (hing)   
      
   MMMMM----------------------TAMARIND CHUTNEY---------------------------   
       1/2 lb Tamarind; seeded   
     2 1/2 c  Sugar   
         2 c  Water; boiling   
     1 1/2 tb Cumin seeds; roasted, ground   
         1 tb Salt   
         1 ts Black salt   
         1 ts Red chili powder   
         1 ts Ground black pepper   
       1/2 ts Ginger powder   
       
     Marinate The Paneer:   
        
     In a mixing bowl combine the yogurt, corn starch, salt, ginger, green   
     chile, and cilantro. Mix well, to the consistency of a soft paste.   
     Add the paneer pieces and gently coat them with the yogurt mixture.   
     Set aside 1 hour or more.   
        
     Batter:   
        
     Mix the besan, cumin seeds, salt, and baking soda. Add water slowly   
     to make a thick, pasty batter. Heat about 1" of oil in a frying pan   
     over medium high heat. To test, put one drop of batter in the oil.   
     The batter should form a small ball on the surface of the pan, but   
     not change color.   
        
     Dip the marinated paneer slices in the batter one at a time. Drop   
     slowly into the frying pan. Fry the pakoras in small batches. The   
     pakoras will take about 4 to 5 minutes to cook. Turn them   
     occasionally, until both sides are golden brown. Repeat for the   
     remaining batches.   
        
     The crispy, delicious paneer pakoras are ready to serve, with a dip   
     of your choice. I like to serve them with Cilantro Hari Chutney or   
     sweet and sour Tamarind Chutney.   
        
     Cilantro Hari Chutney:   
        
     Blend all ingredients, except the cilantro, into a paste. Add   
     cilantro, a little at a time, and blend until smooth. Add water as   
     needed. Taste and adjust salt, green chiles, or lemon juice as   
     desired.   
        
     Tips:   
        
     Using a little oil and sugar keeps the color fresh.   
        
     While cleaning cilantro (hara dhania) chop off just the thick stems.   
        
     You can make hari chutney in large quantity in advance and freeze it   
     in ice cube trays. Store the frozen cubes in a zip-lock plastic bag.   
     When ready to serve, defrost as many cubes of hari chutney as needed.   
        
     If you freeze the hari chutney soon after preparing, the chutney will   
     not lose its bright green color and freshness.   
        
     Variations:   
        
     Mix mint leaves (without stems) with cilantro half and half.   
        
     Serving Suggestions:   
        
     To make a delicious dip for vegetables, chips, or crackers, mix one   
     part chutney and three parts yogurt.   
        
     To make a sandwich spread, mix 1 part chutney and 2 parts cream   
     cheese.   
        
     continued in part 2   
       
   MMMMM   
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