Peri Peri Masala along with Paneer and Babycorn Balchao

About Peri Peri Masala along with Paneer and Babycorn Balchao

Ingredients

• Peri peri masala
• Dried red chillies 10 to 12
• Cumin seeds 1 tsp
• Cloves 7 to 8
• Black peppercorns 1 tsp
• Cinnamon 1 inch
• Vinegar 2 tbsps
• Paneer and babycorn balcao
• Cottage cheese (paneer), cut into cubes 200 gms
• Baby corns, chopped 1 cup
• Sunflower oil 1 tbsp
• Medium onion, finely chopped
• Garlic, finely chopped 3 tsps
• Medium tomato, finely chopped 1
• Salt to taste
• Tomato puree 3 tbsps
• Jaggery, grated 2 tsps
• Fresh coriander leaves, finely chopped 1 tbsp + to garnish

How to Make Peri Peri Masala along with Paneer and Babycorn Balchao (Stepwise Photos)

Method

1. To make peri peri masala, take red chillies, cumin seeds, cloves, black peppercorns and cinnamon in a small bowl, add vinegar and let them soak overnight.
2. Transfer into a mixer jar and grind to a paste.
3. Soak baby corns in boiling water in a bowl for 5 minutes.
4. Heat oil in a non-stick pan, add onion, garlic and tomato, mix and saute for 3-4 minutes.
5. Drain and add baby corns and cottage cheese and toss well.
6. Add salt, 2 tbsps peri peri masala and tomato puree and cook for 2-3 minutes.
7. Add jaggery and mix well.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps