Menu: Chutneys are very Indian avatars of innovative accompaniments that can go very well with any kind of main meals. Be it coriander, mint or any other similar ingredient, chutneys are good to go anytime and everytime. Try these little different kinds of chutneys and have fun – Paneer Popcorn with Lehsun Ki Chutney, Ginger Imli Chutney Pulao and Chutney Lassi.
250 grams paneer
1 small packet garlic chutney
1 small packet boondi
1 small packet soda bicarbonate
50 grams jaggery
300 grams raw mango
For faster preparation
For the popcorn process the paneer and keep the batter ready. For pulao keep the tamarind chutney ready. Grind the paste for lassi.
How to go about it
Blend the lassi and refrigerate. Finish the pulao. Coat the paneer with batter and deep-fry them. Serve.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.