food talk
 Summer special
 Pushpesh PantPushpesh Pant

The refreshing paneer delicacy is most appropriate for the Indian heat

MORE often than not when we are taken out by family or friends for a Chinese meal we stick to stir-fried vegetables because they are always a safer bet than the sweet and sour stuff that is routinely dished out doused in tomato ketchup laced with large spoonfuls of Soya and chilli sauces. The invisible taste enhancer ajinomoto lurks just below the surface. Don’t get us wrong, we have nothing against Chindian repast in its many regional avatar but in the summers, we prefer to keep our plate light.`A0The recipe we share with you this time is inspired by the Chinese fare but aspires to be most appropriate for the ‘Indian Summer’. It is composed of various squash vegetables — high in water content and fibre contributed by the skins and low in calories. Low-fat paneer provides easily digestible vegetable protein and nourishment for the body. The dressing used is khat-mitthi, but not in the heavy-handed sweet and sour, across the Himalayan border way but is refreshingly light as if prepared for a salad. It blends sugar, salt and sourness in a manner to replenish the salts lost in depleting summer. A visual delight paneer rahat jaan fully deserves its name that translates as life-saving respite.

Paneer rahat jaan

Ingredient

Paneer (low fat) 200g

Zucchini 200g

Cucumber `A0 200g

Tomatoes (medium-sized) two

Parwal (small-sized, optional) two

Capsicum (medium-sized) one

Honey 1 tbsp

Lime juice/malt vinegar 1 tbsp

Cloves of garlic 2-3

Red chillies (dried, wiped clean,

deseeded and shredded) two

Oil 1 tsp

Salt to taste

Method

Cut the paneer into large cubes. Wash and pat dry the zucchini. Don’t peel. Cut into `BD inch thick round slices. Do the same with the cucumber. Wipe clean the capsicum, quarter and remove the pith. Cut into smaller pieces, if desired. Wash and quarter the tomatoes. Wash and slice the parwal thinly, lengthwise if using. Remove the seeds.

Mix the honey, lime juice/vinegar and salt to make the dressing. Coarsely crush the garlic cloves and blend with the dressing, along with the shredded chilli. Heat oil in a non-stick shallow saucepan and put in the paneer. Reduce the heat to medium low and add the vegetables, except the tomatoes. Stir-fry for two to three minutes ensuring that the paneer doesn’t break. Then add tomatoes and cook uncovered for another couple of minutes. Pour in the dressing and remove from the flame. Adjust seasoning. Enjoy hot or cold with steamed rice or phulka. The squash vegetables should retain a bite and the tomatoes shouldn’t get mushy.





HOME