Today is the first day of Blogging Marathon #19 1st Week. I chose a lovely theme this week. Every time we come across great recipes from talented bloggers but we will not be able to try out the dish because of time restraint. Srivalli added this theme in Blogging Marathon so that we can try out some recipes from our BMers blog. Every time I participate in BM, the blogger I appreciate most is Vaishali of Ribbon’s to Pasta’s. I love the way she explains the dishes and her styling of food. She is so creative. So I will be trying out three dishes from Vaishali’s blog this week under Calcium Rich Recipes theme. While thinking of calcium the first thing which comes to mind is milk and milk products and in milk products paneer comes first in my mind. Vaishali has a lot of delicious paneer recipes and this is one of those. She tasted it in a wedding and then tried her own version at home. So this was a perfect recipe to start the BM. I tried it today and served it along with tomato sauce when PK returned from work. He really enjoyed it. Thank you Vaishali for the wonderful recipe.
- In a bowl, mix coriander leaves, mint leaves, salt, chilly powder, garlic flakes, chilly sauce and oil.
- Cut paneer into triangles using a zig zag knife.
- Cut banana leaves into squares large enough to wrap the paneer triangles.
- Place a paneer pieces on a plate and apply the marinade all over.
- Cover and set it aside for 30minutes for the flavours to infuse.
- Place a paneer pieces in a banana leaf square and fold the leaf around the paneer.
- Use a tooth pick to secure the leaf.
- Heat a non stick tawa and grease it with little oil.
- Place the paneer parcels on the tawa and cook it on medium flame until the leaf changes colour.
- Transfer to a plate, remove the leaf.
- Serve the paneer paandhan hot as a starter or as an evening snack.