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Go the paneer way

If you are in a hurry, you could try these recipes as they are simple to make

PHOTO: T SINGARAVELOU

Taallicha idiappam

Paneer is light, wholesome and easily available. When you are in a hurry and have some vegetables and paneer left in your fridge, you can try this recipe out. It's easy to make and can be served with taalicha idiappam.

Paneer-vegetable sauté

Serves 6. Cooking time: 30 minutes.

Ingredients

Paneer - 400gm cut into 1-inch pieces
Onions - 2 cut fine
Ginger - 1 inch, cut into juliennes
Green chillies - 1 cut fine
Tomatoes - 2 cut into 1-inch pieces
Capsicum - 2 cut into 1-inch pieces
Red chillies - 1 or 2 slit
Coriander leaves - 1 tbsp
Oil - 1 tbsp
Cumin seeds - 1tsp
Red chilli powder - half tbsp
Turmeric - half tsp
Lime juice - 1 tbsp
Salt to taste

Method: In a frying pan, heat oil, add cumin seeds and red chillies. Fry for a minute. Add ginger and onions and sauté for three minutes. Add chilli powder, turmeric powder, capsicum and green chillies. Cook for three minutes. Stir in the tomatoes and salt. Add limejuice, cook for three minutes. Finally, add the paneer and toss. Garnish with coriander leaves and serve hot.

Taalicha Iidiappam

Serve 6. Cooking time: 30 minutes.

WHOLESOME MEAL Paneer-vegetable saute

Ingredients

Idiappam (fine rice noodles) -

half a kg
Mustard seeds - 1 tsp
Urad dal - 1tsp
Gingely oil - 2 tbsp
Curry leaves - a few
Green chillies - 2 slit
Turmeric - half tsp
Asafoetida - a pinch
Water - 1 litre
Salt to taste

Method: In a pan, boil water and add the idiappam. Cook for five minutes, strain, run cold water to separate the idiappam. Strain, cool and keep aside. In a frying pan, heat oil, add mustard seeds and urad dal and let them splutter.

Add curry leaves, green chillies, asafoetida, turmeric powder and salt.

Fry for three minutes. Add the idiappam, toss and serve hot with the paneer dish.

Kethari Srivanjiam

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