Panneer Kadhi with Garden Cutlet


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Filling and satifying meal by itself.

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Panneer Kadhi with Garden Cutlet recipe - How to make Panneer Kadhi with Garden Cutlet

Preparation Time:    Cooking Time:    Total Time:     Makes 2 to 4 servings
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for the kadhi

    for the kadhi
  1. Combine the besan and buttermilk in a bowl and whisk well till smooth. Keep aside.
  2. Heat the ghee in a deep pan and add the cumin seeds and coriander seeds.
  3. When the seeds crackle, add the curry leaves and saute for 30 seconds.
  4. Add the buttermilk-flour mixture, garam masala, turmeric powder, chilli powder, salt and enough water and mix well.
  5. Bring to boil and add the paneer, mix well and simmer for a half a minute.
  6. Remove from the flame, add the coriander, mix well and keep aside.

for the garden cutlet

    for the garden cutlet
  1. Combine all the ingredients in a bowl and mix well.
  2. Divide the mixture into 8 equal portions and roll them into small round flat cutlets.
  3. Roll each cutlet with poppy seeds so that they are evenly coated from all the sides.
  4. Heat the ghee in a tava and cook each cutlet using ghee till they turn golden brown and crisp from both the sides.
  5. Serve hot cutlets with hot kadhi.

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This recipe was contributed by damyantiben on 21 Jan 2012

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