Sundays' as I mentioned earlier, is always special. My hubby reminds me every Sunday morning, without fail, as to what that I'm gonna cook....
Jeera pulov is very simple rice recipe. It's too dull without a chatpata gravy..... As I kept thinking and had a peek inside the fridge, I happened to see the bajji chillies. So I decided to try a curry out of these chillies, as they not that spicy and at the same time, goes well with the rice as well.
Starting with Jeera Pulov:
1 md cup rice, cooked with 1/2 tbspn jeera and 3-4 curry leaves. This is done, just to get the flavor in the rice. Once the rice is cooked, spread it across, so that they don't stick to each other. Add 3-4 strands of chopped coriander and 2-3 chopped mint leaves.
For tempering/ vagarne:
2 tbspn ghee
3-4 curry leaves
1 1/2 tbspn jeera
salt
Take a kadai and pour ghee to it. Once the ghee is melted, add jeera, curry leaves and salt. Take off the flame and pour it over the rice.
Allow the rice to become warm and then start mixing, else, it's gonna stick to each other and might become a paste.
Now for the Stuffed panner chilly:
Ingredient:
3-4 bajji chillies
100 gm paneer
1 tspn pepper pwdr
1 tspn coriander pwdr
1 tspn amchur pwdr
1 tspn red chilly pwdr
1 tspn salt
1 tspn everest kitchen king masala
1 tspn lemon juice
2-3 strands chopped coriander
2 md sized tomatoes
1 md size onion
2-3 chopped chillies
3 tbspn oil
Method:
Wash and pat dry the chillies. Slit their body, slowly to stuff the paneer mixture into it. If required, remove some seeds within.
In a bowl, take paneer and smash it completely. For this add all the masala pwdr, lemon juice, few coriander leaves and a pinch of salt. Mix them throughly and stuff this paneer mixture inside the chilly slowly. Ensure that the chillies dont break while stuffing. Don't over stuff as well. Because while cooking, the panner will spil out, while the chillies stay empty. Also, ensure that little portion of this paneer mixture is remaining, to add richness to the tomato gravy.
Once the stuffing is done, smear oil, over the chillies and keep it aside. If you feel, you have overstuffed the paneer, then we can take a thread and wrap the over the paneer and chillies.
For the gravy, blend the tomatoes, onion and chillies.
Take a kadai, add oil and the blended mixture. Saute it. Now add the remaining paneer mixture and salt. Place the stuffed paneer-chilly one by one. Give enough place for the chillies, so that they get cooked with the gravy. Garnish with chopped coriander.
Warm up the jeera rice and enjoy eating with the stuffed paneer chilly gravy.
Jeera pulov is very simple rice recipe. It's too dull without a chatpata gravy..... As I kept thinking and had a peek inside the fridge, I happened to see the bajji chillies. So I decided to try a curry out of these chillies, as they not that spicy and at the same time, goes well with the rice as well.
Starting with Jeera Pulov:
1 md cup rice, cooked with 1/2 tbspn jeera and 3-4 curry leaves. This is done, just to get the flavor in the rice. Once the rice is cooked, spread it across, so that they don't stick to each other. Add 3-4 strands of chopped coriander and 2-3 chopped mint leaves.
For tempering/ vagarne:
2 tbspn ghee
3-4 curry leaves
1 1/2 tbspn jeera
salt
Take a kadai and pour ghee to it. Once the ghee is melted, add jeera, curry leaves and salt. Take off the flame and pour it over the rice.
Allow the rice to become warm and then start mixing, else, it's gonna stick to each other and might become a paste.
Now for the Stuffed panner chilly:
Ingredient:
3-4 bajji chillies
100 gm paneer
1 tspn pepper pwdr
1 tspn coriander pwdr
1 tspn amchur pwdr
1 tspn red chilly pwdr
1 tspn salt
1 tspn everest kitchen king masala
1 tspn lemon juice
2-3 strands chopped coriander
2 md sized tomatoes
1 md size onion
2-3 chopped chillies
3 tbspn oil
Method:
Wash and pat dry the chillies. Slit their body, slowly to stuff the paneer mixture into it. If required, remove some seeds within.
In a bowl, take paneer and smash it completely. For this add all the masala pwdr, lemon juice, few coriander leaves and a pinch of salt. Mix them throughly and stuff this paneer mixture inside the chilly slowly. Ensure that the chillies dont break while stuffing. Don't over stuff as well. Because while cooking, the panner will spil out, while the chillies stay empty. Also, ensure that little portion of this paneer mixture is remaining, to add richness to the tomato gravy.
Once the stuffing is done, smear oil, over the chillies and keep it aside. If you feel, you have overstuffed the paneer, then we can take a thread and wrap the over the paneer and chillies.
For the gravy, blend the tomatoes, onion and chillies.
Take a kadai, add oil and the blended mixture. Saute it. Now add the remaining paneer mixture and salt. Place the stuffed paneer-chilly one by one. Give enough place for the chillies, so that they get cooked with the gravy. Garnish with chopped coriander.
Warm up the jeera rice and enjoy eating with the stuffed paneer chilly gravy.
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