DUM KE DOODHIYA BHOOLEY

( A vegetarian master creation from the kitchens of nizam which was influenced by their greek food cultures . Buttersoft cottage cheese rolled with assortment of veggies and rich dry fruits and seared on a mahi tawa ) – this was specially created for the Hindu kings of the erstwhile territories who were staunch vegetarian and were invited on royal feasts by nizams on several occasions )

Preparation time: – 30 mints

Cooking time: – 15 mints

Serves: 4

Ingredients

  1. 60 g roasted pine nuts,almonds (fried in desi ghee)
  2. 50 g raisins, seedless apricots
  3. 10 g caraway seeds (Ajwain)
  4. 60 ml ghee
  5. 5 g shahi jeera , black mustard seeds , chilli powder, turmeric powder,cumin (jeera) powder each
  6. 20 g curry leaves
  7. 50 g chopped green chillies (to add a spice to sweet dry fruity flavors)
  8. Salt to taste ,
  9. 2 g garam masala powder
  10. 500 g malai paneer
  11. 20 g fresh chenna / parmesan cheese, grated
  12. 10 g green cardamom powder
  13. Few drops of meetha kewda / essence
  14. Few strands of saffron dissolved in hot milk for colour and aroma
  15. Ghee for frying
  16. 10 g chaat masala
  17. 100 g carrot, capsicum, cabbage and potato each

For the coating as a batter

  1. 50 g roasted gramflour powder
  2. 2 g yellow chilli powder
  3. Salt to taste
  4. 2 g turmeric powder
  5. 2 g shahi jeera

Method

  1. Cut the carrot, capsicum, cabbage and potato into juliennes.
  2. Heat the ghee in a pan on low heat and add shahi jeera to it. Saute the chopped vegetables. Add the masalas and lastly the dry fruits. Mix well and keep aside.
  3. Cut the paneer into thin, slices / picattas (4 inches x 2 inches). Put a tablespoonful of sauteed vegetables on each paneer slice. Add grated cheese and aromatic cardamom , meetha kewda and roll the paneer slice into a pan cake fold l. Similarly prepare the remaining paneer folds.
  4. Prepare the batter by mixing the flour, yellow chilli powder and turmeric powder, salt and the shahijeera. Make a thin batter. Lightly coat the paneer rolls / marinate with the batter. Sprinkle breadcrumbs over them.
  5. Heat a little ghee in a pan. Add paneer rolls and shallow fry / grill them till they become golden and done.
  6. Sprinkle chaat masala , chilli flakes on top. Serve hot.

Courtesy:
Aman Tandon
Regional Exec. Chef
The Pride Hotel

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