Ingredients: 200 gms paneer 1/2 cup corn flour 1/2 cup maida (all-purpose flour) 3 tsp egg

white 1/4 tsp ajinomoto 5-6 garlic cloves, finely chopped 6 green chilies, chopped 3-4 tsp ginger-garlic paste 3 tsp soya sauce Few coriander leaves, chopped 2 spring onions, chopped finely Oil for frying Salt to taste Paneer Manchurian

Method: Cut the paneer into triangular shape pieces. Apply salt, 2 tsp ginger-garlic pas te to these pieces and keep aside for 10 minutes. Mix corn flour, maida, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water. Dip the paneer pieces in this batter and fry in hot oil until golgen. Heat oil in another pan and fry the chopped garlic cloves. Also add chopped gree n chilies and fry for a while. Now add soya sauce, spring onions, fried paneer pieces, 2 cups water and allow t o simmer. Take 3 tsp corn flour, 1/2 cup of water and mix well. Add this to the above pane er pieces and mix well until the sauce thickens. Add salt, ajinomoto, coriander leaves and mix well. Serve hot with plain rice. Serves: 5-6 Preparation time: 30-40 minutes ==================== Ingredients: Fresh Paneer (Or Tofu) - 250 Gms Fresh Capsicum - 1 Whole Spring Onions - 3 Or 4 Soya Sauce - To Taste Tomato Ketchup - To Taste Vinegar - To Taste Pink Onions - 2 Medium Sized Oil - For Cooking and frying Corn Flour - 1 Bowl Salt - To Taste Pepper - To Taste

Directions... ---------First to prepare the paneer. take fresh paneer and cut them into big cubes or ch unks (like the size of a carrom coin).

Dust the paneer with corn flour (make sure all sides are thinly coated with the corn flour). Heat oil in a frying pan, once hot (not boiling hot) fry the paneer on a slow fl ame till it becomes golden brown and crisp. Slow frying necessary for this. Set this paneer aside. Take a wok/kadai and pour 2-3 table spoons cooking oil in it. Peel and cut the pink onions into thick strips. Wash them and crush them with ha nds to separate each layer. Wash and cut the green capsicum into medium squares. Discard the central stem an d seeds. Wash and peel the spring onions, chop them finely. Chop about 5 inches of the gr een stem as well into fine pieces. Now to the oil in the pan add the pink onions. Once lightly cooked add the sprin g onions with half the portion of the finely chopped green stem. Don t overcook th e onions, let them remain the same color and don t let them change their color to brown. They should be crunchy if they are not over cooked. Add a tea spoon of salt and more to your taste. Add one fourth tea spoon of fres h ground pepper. Mix well. Add 4-5 table spoons of any sweet tomato ketchup. Add 2-3 table spoons of soya sauce and mix well. Take about 150 ML of room temperature water and to that add 3/4th tea spoon of c orn flour to it and mix. Add this water to the mixture in the wok. Shake well. Add the paneer. Keep mixing this in the wok on a slow flame till the water turns into a thick coating onto the paneer (should take about a minute on a medium fl ame). Serve hot, garnished with finely chopped spring onions and green stem from it.