Paneer Gulnar

Paneer Gulnar

A delicacy from Kashmir

A vegetarian starter of Wazwaan meal....

 Ingredients

Paneer (cut in cubes) 250 gms
Gram Flour / besan 2 cups Red Chilli Powder 1 tsp
Ajwain 1/2 tsp
Cumin seeds 1/2 tsp
Salt

For chutney

Pomegranate seed Powder 2 tsp
Lemon juice2 tbsp
Green chilli 2
Tomato grated 1
Mint leaves few
Corriander leaves 1/2 cup
Salt – to taste
Mustard oil – as needed

Method

Mix gram flour, red chilli powder, ajwain & salt in a bowl.
Add water to get a thick batter for pakodas.

In a grinder add pomegranate powder, lemon juice, tomato, mint and corriander leaves, green chilli and salt to make chutney.

Cut paneer into cubes.

Slit the paneer cubes along its length and stuff it with the spicy chutney.

Dip the stuffed paneer cubes in the batter and fry in hot oil till golden brown

Maaz Kanti

Maaz Kanti

Spicy Wazwaan Starter from Trami(platter)

 

 Ingredients...

Mutton boneless pieces (tikkas)-- 1/2 kg
Onion-- 1 big thinly sliced
Ginger Garlic Paste-- 1
tbsp
Curd 1 cup
Tomato 2 thinly sliced
Turmeric Powder-- 1/2 tsp
Red Chilly Powder-- 2 tsp
Cumin seeds-- 1 tsp
Salt
Mustard oil

For grounding.

Cardamom-- 2 no
Cloves-- 2 no
Cinnamon stick--

METHOD:

Wash mutton pieces .
Ground whole spices to powder.

Marinate the meat with curd , ginger garlic paste and salt for one hour

Shallow fry mutton pieces in hot oil.

Heat desired oil in another wok and add cumin seeds and crackle. Add leftover marinade and sautee till oil leaves sides

Add onions and tomato slices and all the spices included grounded spices and saute for 2 mins.

Add fried mutton pieces and stir fry well for ten mins. Serve hot as snack.