Sounds Interesting!! Cottage Cheese and Lemongrass are two very distinct ingredients and have their own separate usage in different cuisines, one is Indian and second one is Oriental. What if you combine both of them? Any one flavour will dominate for sure, but it’s not the case with this recipe. Both the flavours make their presence felt in this signature dish by Chef Aloysius D'Silva - Brand Chef, The Tasty Tangles.
In his views, “This dish is made up of Paneer and Lemongrass. Its main ingredients, Lime leaves and Lemongrass together gives a very Thai oriental feel to it and Paneer is something which we make for the Indian local market. This is special dish which we mainly conceptualized for the Indian market and comes up with hot dipping sauce on its side which works well with Indian palette as we all like spicy food. Basically we had this option on Jumeriah menu in Dubai with crabs and prawns, but for India market, we did it with Paneer. That is how this dish was made for India”.
Here is his special recipe for you.
Ingredients
For Deep Fried Spicy Paneer Cakes
1) Soya milk 100 mls
2) Bread Crumbs
3) Bamboo leaf each 1 20cmLx3.5cmW
4) Garlic and chilli sauce (sub recipe) 25 mls
5) Corn starch
For filling of Spicy Paneer Cakes
1) Paneer 1000 grams, minced through a 4mm mincing plate
2) Pumpkin steamed ( sub recipe ) 400 grams, mashed after steaming
3) Thai Red Curry Paste 70 grams
4) Spring Onions 20 grams 3 mm slice
5) Coriander Leaves and stem 40 grams, finely chopped
6) Lemongrass 30 grams, finely chopped
7) Lime Leaves 10 pieces
8) Vegetable powder 5 grams
9) Salt 3 grams
10) Red chilli 25 grams, chopped 2 mm dice. Seeds removed
Preparation:-
1) Place all ingredients of filling (filling of Spicy Paneer Cakes) in a mixing bowl. Gently mash all the ingredients together by hand. Ensure the ingredients are thoroughly mixed together and evenly distributed.
2) Divide the mixture into 35 gram per pieces and roll into a ball shape. Flatten the ball mixture into a dish with a 5cm diameter and 1.5cm height.
3) Store chilled and these are ready to use.
4) Now dip these spicy paneer cakes into the corn starch, soya milk and then coat with bread crumbs.
5) Deep-fry paneer cakes at 180oC until golden brown and heated through.
6) Remove from deep-fryer and allow to drain.
7) Place the Paneer cakes on kitchen paper or Savaday to drain excess oil
6) Place the bamboo leaf onto a warm rectangular plate as an under liner and place Paneer cakes on top of bamboo leaf.
7) Serve with Roasted garlic and chilli sauce in a soup spoon with under liner and place lime wedge on the other side.
Profile of Chef
Chef Aloysius D'silva the Brand Chef of The Tasty Tangles, India loves to cook and believes the magic that happens in his restaurant kitchen— as he creates authentic South East Asian food and introduces the customers in India to some of his signatures dishes. Born in Mumbai, Chef D’silva started his career as a chef in 1999 and has been a part of the hospitality industry for more than 11 years now.
In his views, “This dish is made up of Paneer and Lemongrass. Its main ingredients, Lime leaves and Lemongrass together gives a very Thai oriental feel to it and Paneer is something which we make for the Indian local market. This is special dish which we mainly conceptualized for the Indian market and comes up with hot dipping sauce on its side which works well with Indian palette as we all like spicy food. Basically we had this option on Jumeriah menu in Dubai with crabs and prawns, but for India market, we did it with Paneer. That is how this dish was made for India”.
Here is his special recipe for you.
Ingredients
For Deep Fried Spicy Paneer Cakes
1) Soya milk 100 mls
2) Bread Crumbs
3) Bamboo leaf each 1 20cmLx3.5cmW
4) Garlic and chilli sauce (sub recipe) 25 mls
5) Corn starch
For filling of Spicy Paneer Cakes
1) Paneer 1000 grams, minced through a 4mm mincing plate
2) Pumpkin steamed ( sub recipe ) 400 grams, mashed after steaming
3) Thai Red Curry Paste 70 grams
4) Spring Onions 20 grams 3 mm slice
5) Coriander Leaves and stem 40 grams, finely chopped
6) Lemongrass 30 grams, finely chopped
7) Lime Leaves 10 pieces
8) Vegetable powder 5 grams
9) Salt 3 grams
10) Red chilli 25 grams, chopped 2 mm dice. Seeds removed
Preparation:-
1) Place all ingredients of filling (filling of Spicy Paneer Cakes) in a mixing bowl. Gently mash all the ingredients together by hand. Ensure the ingredients are thoroughly mixed together and evenly distributed.
2) Divide the mixture into 35 gram per pieces and roll into a ball shape. Flatten the ball mixture into a dish with a 5cm diameter and 1.5cm height.
3) Store chilled and these are ready to use.
4) Now dip these spicy paneer cakes into the corn starch, soya milk and then coat with bread crumbs.
5) Deep-fry paneer cakes at 180oC until golden brown and heated through.
6) Remove from deep-fryer and allow to drain.
7) Place the Paneer cakes on kitchen paper or Savaday to drain excess oil
6) Place the bamboo leaf onto a warm rectangular plate as an under liner and place Paneer cakes on top of bamboo leaf.
7) Serve with Roasted garlic and chilli sauce in a soup spoon with under liner and place lime wedge on the other side.
Profile of Chef
Chef Aloysius D'silva the Brand Chef of The Tasty Tangles, India loves to cook and believes the magic that happens in his restaurant kitchen— as he creates authentic South East Asian food and introduces the customers in India to some of his signatures dishes. Born in Mumbai, Chef D’silva started his career as a chef in 1999 and has been a part of the hospitality industry for more than 11 years now.
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