INGREDIENTS:
250 gm diced paneer cubes
Canapes for filling
1 tsp black pepper
1 tbsp cornflour
salt to taste
1 tbsp chopped garlic
1 tsp ginger paste
1 tbsp chopped cashews
1 tbsp raisins
1 tsp sugar
1 tbsp vinegar
1/2 tbsp soy sauce
1-2 tbsp tomato sauce
1 tsp schzewan sauce (optional)
1/4 cup pineapple juice
1/2 cup finely chopped capsicum
1 tbsp cornflour & 1/4 cup water for slurry
1/2 glass of water
1 tsp beetroot powder or red colour (optional)
freshly chopped coriander leaves
METHOD
1. Leave the paneer in kitchen counter for 30 minutes to 1 hour so that it releases the water.
2. In a bowl, add diced paneer cubes, cornflour, salt and pepper. Mix well and deep fry. Set aside.
3. In a pan or kadai, add 1-2 tbsp oil, add 1 chopped garlic and ginger paste. Saute for 1-2 minutes.
4. Add cashew and raisins. Roast till golden.
5. Add salt, sugar, red chili powder, vinegar, soy sauce, tomato sauce, schzewan sauce, chopped capsicum, pineapple juice and cornflour slurry.
6. Cook for 1-2 minutes and add 1/2 glass water.
7. Cook till it thickens.
8. Add fried paneer cubes.
9. Fill the canapes just before serving else it will get soggy.
