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CHILLI PANEER RECIPE

350 gms Paneer How to make paneer

2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

How to make chilly paneer:

Cut the paner into cubes.

Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and
water to just coat the paneer pieces with the mixture.
Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a
minute.
Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer
cubes.
Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

hi i haven't tried salna. but i found this recipe in the archive.

for parotta salna which is famous in cuddalore district.

ingredients;
chicken 1/2 kg for 6 -8 people(chicken is mainly for the flavour)
onion finely cut 2
tomato 2
green chilli 1or 2
ginger garlic paste little
cinnamon,clove each 2-3
coconut200gms
peanut/ground nut fried 100gms
pepper 10
jeeragam 1 tsp
red chilli powder2 tsp
daniya powder 3 tsp
coriander leaves
procedure;
grind coconut,ground nut,pepper and jeeragam with adequate water.

To 1 tbsp oil in a pan add clove,cinnamon then ginger garlic paste then add onion
fry till it becomes light brown then add tomato and green chillies, fry nicely then
add red chilli powder, daniya powder fry for few secs., add chicken fry all together
then add water , when chicken is cooked and the content boils slow the fire and
add the ground paste. cook for 5-10 minutes. add some coriander leaves at the
end.I think this recipe gives a taste as similar as the one we eat in the hotel.Best of
luck.

Coconut Chutney

2 cups of fresh coconut, shredded

10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice.

Coriander Chutney
1 bunch coriander leaves
2-3 tbsp coconut
2 green chillies
2-3 dry red chillies, roasted
A small piece ginger
2-3 garlic flakes
1 small onion
Juice of 1/2 a lemon
Salt to taste
Blend all the above in a mixer to a smooth paste adding a little water.
Can be refrigerated for about 1-2 days.
So easy to prepare, can be eaten with Chapathis, Rotis or Idlies.

Coriander Chutney with Tomato

Fresh coriander leaves(cilantro) - 1 cup

Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a pinch
Salt - to taste

Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into
medium sized pieces.Add the other ingredients and grind it in the blender into a thick
paste.
Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urad dal.Add the
ground paste and fry till the raw smell dissappears.

Curry leaves Chutney

Curry leaves-1 ½ cups

Ginger-1/2 piece
Red chillies-6
Urad dal-1tsp
Salt-to taste
Asafoetida-a pinch
Tamarind pulp-1 tbsp
Oil-tsp

Heat oil in a pan.Fry the urad dal till light brown in colour.
Add whole red chillies and asafetida and fry for few minutes.
Remove from fire. Wash and chop the curry leaves and fry them slightly.
Ground the fried curry leaves with red chillies,asafoetida,ginger and the salt.
 Green Chutney
15 green chillies
1/2 cup coriander
1/2 lemon
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clove garlic

Put all the ingredients , except oil and asafoetida , in a small mixer.Heat the oil and add the
asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer. Add water as
and when required.Store in a clean glass bottle.