The next step is to make the Paneer Masala filling.
Place a pan on medium heat; add the herb butter. Once the butter has melted add onions, green chilies, and capsicum. Saute till the onions and capsicum have softened a bit.
Once the onions are done, add the chopped tomatoes, saute for a few seconds and all the spice powders like the turmeric powder, cumin powder, red chilli powder and sambar powder. Saute well, until the tomatoes become slightly soft.
At this stage, add the crumbled paneer, season with required salt and stir well to combine.
Sprinkle chopped mint leaves and combine with the paneer bhurji masala. Turn off the heat and set the paneer masala aside till later use.
To make the Paneer Masala Dosa
Heat a dosa pan on medium heat. Sprinkle some water on the pan once its hot. If the water sizzles then you have the right temperature to make the dosa.
Pour a ladleful of the Ragi dosa batter over the skillet and spread the batter evenly using a spiral motion from inside out to make a dosa.
Drizzle ghee or oil around the edges of the dosa and cook until crisp. Flip the dosa and spread some herb butter on the dosa.
Place a spoonful of the paneer bhurji masala filling in the center and fold both ends of the dosa towards the center. Transfer the Paneer Masala Dosa into a serving plate.
Serve the Paneer Masala Dosa Recipe – Paneer Bhurji Dosa along with Coconut Chutney and a cup of Filter Coffee for a delicious weekday breakfast or a special Sunday Brunch.
Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.
Ingredients: Cooked Basmati Rice – 2 cups White Cooked Chickpeas – 1 cup Ghee- 2 tbs Onion – 1 Tomato – 1 Green Chilly – 2 Red Chilly Sauce – 1 tsp Green Chilly Sauce – 1 tsp Tomato Sauce – 1 tbs Garam Masala – 1/4 tsp Amchur Powder – 1/4 tsp Chaat Masala – 1/4 tsp Salt – to taste Coriander Leaves Cashew Nuts, Roasted
Procedure: Wash, soak and cook basmati rice. Soak the chole overnight and pressure cook them. Drain and set aside. Heat ghee in a pan and add green chillies. Add onions and saute until translucent. Add in tomato and the sauces and spice powders and cook them for a minute under low flame. Add the chole and salt to taste and mix well. Finally add the rice and give it a gentle mix. Serve it garnished with coriander leaves and roasted cashew nuts.
Start with preparing the syrup for boondi. For this, take any vessel and add 3 cups of sugar and 1 cup water. Let it simmer on low flame until the sugar dissolves completely. Now prepare the batter for making boondi. Clean the husked urad dal and rinse with water. Soak it for 2 hours and the drain out the excess water.
Place the soaked dal in mixture jar, add some water and grind it finely.
Take refined flour in a mixing bowl and add baking powder and ½ pinch red food color into it. Now add water in small portions and stir until all lumps dissolve. Prepare a smooth batter.
When the batter is prepared, add ground dal into it and mix really well.
Check the syrup now. If you see formation of one thread in the syrup, then the syrup is ready. Turn off the flame and mix cardamom powder into it.
Heat enough oil in a wok. When the oil is heated well, then fry the boondi. Take slotted ladle and flip it upside down. Bring it over the oil with and hold in your left hand, keeping it away from the wok. Pour some boondi batter over it and press with your hands to make boondi. The batter will pass through the slotted ladle to the oil and starts floating on the surface. Place as much boondi as possible in the wok at once and deep fry until golden brown in color. Keep tossing and flipping the sides.
Drain out the fried boondi in a big net basket to remove excess oil and then add it to the syrup. Let it drench in syrup for 1 to 2 minutes and meanwhile prepare the rest. Now drain out the boondi soaked in syrup in a separate plate. Soak the rest boondi in the syrup. Similarly prepare boondi from the entire batter. Delicious sweet Prasad boondi is ready.
The batter for boondi should not be too thin or too thick in consistency. Keep the consistency of batter correct.
Make sure that the oil for frying the boondi is sufficiently hot else the boondi will stick to each other.
After draining out the boondi from syrup, keep stirring it at regular intervals so that it doesn’t stick to each other. Keep separating out the boondi.
Make sure you clean the ladle used for making the boondi every time prior making the other slot. The holed on the ladle should be clean.