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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 cups mashed panir |
1 cup mashed potatoes |
1 slice bread (crusts removed, soaked in water and squeezed) |
3 teaspoons cornflour |
1/4 cup red capsicum, finely chopped |
2 -3 finely chopped green chilies |
2 -3 teaspoons green coriander, finely chopped |
1 1/2 teaspoons asafetida powder |
salt and pepper |
ghee (for frying) |
2 teaspoons ghee |
1 teaspoon lemon juice |
1 teaspoon brown sugar or 1 teaspoon honey |
1 teaspoon vegetarian worcestershire sauce (homemade or bonafide) |
1 teaspoon lemon juice |
1/2 teaspoon chili sauce or 1/2 teaspoon chili powder |
1/2 teaspoon mustard powder |
1/2 cup tomato sauce |
1/2 cup water |
Directions:
1. For the barbecue Sauce: Combine ghee, lemon juice, brown sugar, Worcestershire sauce, salt, pepper, mustard powder, tomato sauce and water in a pan and cook on low heat till it is slightly thick.
2. For the Cutlets: Mix the mashed paneer, potatoes, soft bread, chopped capsicums, green chilies, coriander leaves, salt, pepper and cornflour and divide the mixture into large steak-shaped cutlets. Set aside.
3. At the time of serving, steam the vegetables of your choice and keep them hot.
4. Keep the sizzler plate on very high heat. Now fry the cutlets till they turn golden brown. Put 1 teaspoons of butter on the sizzler plate. Arrange the cutlets and cooked vegetables around it. Pour barbecue sauce on the cutlets and serve hot.
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