PANEER AND POTATO TIKKI WITH SWEET TAMRIND CHUTNEY

INGREDIENTS
FOR TIKKI:
Potatoes: 4 medium sized boiled
Cottage cheese( paneer) 100gms
Green chilles: 4 finely chopped
Lemon juice: 1/2tsp
Ginger : grated1tbs
Brown bread: 2 slices
Salt : as per taste
Oil: for shallow frying
FOR CHUTNEY(SAUCE)
TAMRIND: 25gms(soaked in warm water)
Jaggary : 50 gms
Dried dates: 8-10 finely slices(soaked in warm water)
Roasted cumin powder: 1 tsp.
Red chilli powder: ½ teaspoon
Salt as per taste
Water: as required
Method: For sauce :
Squeeze the pulp from tamrind, pass it through a fine strained. Mix all the ingredients in sauce pan and boil till sauce consistency. You can store this in a refrigerator for 20-30 days.
Soak bread slices in water, squeeze the excess oil. Combine all the ingredients of tikki except oil. Make heart shaped tikkis . Heat oil in a non stick pan shallow fry tikkis till golden brown from both side.

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JHATPAT PANEER

INGREDIENTS:
AMUL MALAI PANEER : 100GMS CUBES
TOMATOES: 3 MEDIUMSIZED
GINGER: 1/2 INCH PIECE
GREEN CHILLIES: 2
SALT : AS PER TASTE
REFINED OIL: 1 TABLESPOON
RED CHILLIPOWDER: 1/4 TEASPOON
TURMURIC: 1/8 TEASPOON
CORIANDER POWDER: 1 TABLESPOON
KASOORI METHI: 1/2 TEASPOON
WATER: 1/2 CUP
METHOD: Make puree of tomatoes, green chilli and ginger in grinder. Heat refined oil in work, fry paneer cubes till pinkish brown, in the same oil add red chillipowder and tomato paste. and all other ingredients except paneer and water. when the mixture leaves the sides of work and is roasted well, add paneer cubes and mix gently. finally add 1/2 cup of water and bring it to one boil. simmer the flame, cover it with lid and let it cook for 7-8 minutes. check the consistency of gravy as per your requirement , serve hot with rice or chapati.

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