namkeen shakarpara recipe | masala namkeen shakarpara Diwali snack | crispy namkeen shakarpara | methi shakarpara | namkeen shakarpara is a popular jar snack from the land of Gujarat. Learn how to make crispy namkeen shakarpara. Crispy namkeen shakarpara can be made sweet or savoury. Here is a tongue-tickling namkeen shakarpara, which is perked up with curds, sesame seeds, spice powders and fenugreek leaves. This large and thoughtful assortment of ingredients boosts the flavour of the shakarpara so much that it becomes difficult to stop munching on this delightful farsan. Masala namkeen shakarpara Diwali snack is one of the most popular jar snacks, in households across the country. It is known by different names but is loved by all. To make namkeen shakarpara, combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using approx. 1 tbsp of water. Divide the dough into 5 equal portions. Roll out a portion of the dough into a 175 mm. (7") diameter circle. Prick the surface with a fork at regular intervals. Cut into 25 mm. (1") diamond shaped pieces. Heat the oil in a deep non-stick pan and deep-fry the namkeen shakarpara, on a slow flame till they turn golden brown in colour and crisp from both the sides. Drain on an absorbent paper. Repeat steps 3 to 6 to make more namkeen shakarpara in 4 more batches. Cool completely and store in an air-tight container. Since methi shakarpara are easy to make, it is also made in large volumes, especially during festive occasions like Diwali, when it is served along with tea to friends and family who visit. It can be stored in air tight container for 15 days. Tips for namkeen shakarpara. 1. You may not need water for kneading the dough as the recipe makes use of curd. 2. You do not require any flour for rolling, but if necessary a little oil can be used for rolling. 3. Do not roll them very thinly. 4. Cook the shakarpara on a slow flame so they cook uniformly from inside as well. 5. It is best to remove them from the oil slightly before they turn dark brown as they often tend to keep cooking after being removed from the oil. You will notice that they become slightly darker as they cool. Enjoy namkeen shakarpara recipe | masala namkeen shakarpara Diwali snack | crispy namkeen shakarpara | methi shakarpara | with step by step photos and video below.

spicy stir fry soup recipe | cabbage and capsicum stir fry soup | healthy vegetable stir fry soup | stir fry soup for weight loss | with 26 amazing images. spicy stir fry soup recipe | cabbage and capsicum stir fry soup | healthy vegetable stir fry soup | stir fry soup for weight loss is a quick wholesome soup for busy days. Learn how to make cabbage and capsicum stir fry soup. To make spicy stir fry soup, soak the red chillies in ½ cup of hot water for 20 minutes. Drain the water leaving behind 1 tbsp. Add the garlic and blend in a mixer to a smooth paste. Keep the red chilli-garlic paste aside. Heat the oil in a deep non-stick pan, add the chilli-garlic paste and sauté on a medium flame for a few seconds. Add the spring onion whites, cabbage and red capsicum and sauté on a medium flame for 1 to 2 minutes. Add the salt, 3½ cups of hot water and mix well. Bring to a boil and simmer for 3 to 4 minutes, while stirring occasionally. Add lemon juice and mix well. Serve hot garnished with spring onion greens. Easy-to-make, healthy, and tasty too – that’s enough reason to love a recipe! Cabbage and capsicum stir fry soup is a clear soup that has stir-fried veggies to up the fibre content. Ready in minutes and spiced with garlic and chillies brings about a fiery flavour, while the lemon juice adds a tangy tint. Commonly made in Chinese cuisine, the healthy vegetable stir fry soup is an ideal way to satiate hunger pangs without gorging on too much food. This visual treat has vitamin C from veggies like cabbage and capsicum. This stir fry soup for weight loss ensures ample nutrients with fewer calories, making it perfect for heart patients and diabetics too. When accompanied with three bean salad, it can be served as a healthy light meal for dinner. Tips for spicy stir fry soup. 1. We have used red capsicum as it has a pleasing sweet taste. But if you wish, you can use green capsicum. 2. For enhanced flavour you can add vegetable stock. 3. We recommend that you serve this soup within 30 minutes of cooking. If it is kept for more time, then the chilli garlic paste would make it more flavourful, but spicy too! Enjoy spicy stir fry soup recipe | cabbage and capsicum stir fry soup | healthy vegetable stir fry soup | stir fry soup for weight loss | with step by step photos.

verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack | with 28 amazing images. verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack is a crispy, flaky jar snack with a touch of pepper and cumin, which will become everybody’s favourite! Learn how to make crispy verki puri. To make verki puri, combine all the ingredients in a deep bowl and mix well. Add enough water and knead into a semi-stiff dough like a puri dough. Roll 5 portions of the dough, one by one, into a 200 mm. (8") diameter circle without using any flour for rolling. Place a rolled portion on a clean, dry surface, spread a little of the prepared paste evenly over it. While leaving a little space at the circumference. Place another rolled portion over it. Repeat step 4 and 5 to make 3 more layers. Roll it up tightly from one end to the other and cut into 14 equal portions using a sharp knife. Flatten each portion in between your palms and again lightly roll them into a 75 mm. (3”) diameter circle without using any flour for rolling. Make sure to seal the ends of each puri very well using your fingers, so that they do not open up while deep-frying. Heat the oil in a deep non-stick pan and deep-fry 2 to 3 puris at a time on a medium slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. Cool, store in an air-tight container and use as required. This tea time snack has an unusual flaky texture, which comes from the use of hot ghee and semolina in the dough, charms both young and old alike, while its mildly spicy taste makes it a wonderful accompaniment for tea. These crispy verki puri can be made in advance and enjoyed with your evening beverage, or can be carried to work or while travelling to relish whenever hungry. Remember to cool them completely so as to prevent them from turning soggy when stored in a jar or carried in a dabba. You can also try other jar snack recipes like Phoolwadi or Methi Puri. These flavour packed crunchy puris with an unmistakable Indian touch will be a delight to bite into in every mouthfeel. Though there is not much expertise needed to make verki puri Diwali special snack, to get its perfect shape and crispiness you need to follow the steps perfectly. Tips for verki puriverki puri. 1. Make a stiff dough so no flour is needed to roll the puris. 2. Roll all 5 portions of dough of same size approximately so they layer well one on top of the other. 3. While rolling from one to another roll do so tightly, else the puri might open up while frying. 4. It is also important to deep-fry in small batches on a low-medium flame to get evenly cooked, crispy verki puri. Enjoy verki puri recipe | how to make crispy verki puri | tea time snack | verki puri Diwali special snack | with step by step photos.

upma | rava upma | sooji upma | quick upma recipe | breakfast upma | with 19 amazing images. Upma is one of the most common South Indian breakfast recipes, which is now popular all over India. rava upma is a quick preparation using common ingredients available in the Indian kitchen, and so it can be made without much ado. breakfast upma is made by roasting rava which is then a tempering of spices along with some onions and cooked on a slow flame for 3 to 4 minutes. You can also make quick upma recipe healthier by adding a lot of boiled vegetables like carrots, beans, potatoes, tomatoes and peas along with the semolina when cooking. This will add more fibre to sooji upma making it a lot healthier. Serve rava upma hot in an inverted cup shape, as suggested. Tips to make rava upma quickly when your kids come home. You can roast a large quantity of rava , store it in an airtight container which makes the rava last longer and not get fungus. Use it as and when you wish to make Upma. I would like to share some important tips to make the perfect rava upma. Mix the Upma well and cook on a medium flame for not more than 1 minute, while stirring continuously. Cooking for a long period of time, after the addition of lemon can make rava upma bitter. Love South Indian Food, then do try other South Indian Breakfast recipes like Rice and Moong Dal Idli , Kadubu, Moru Moru Dosa, Pesarattu, Uppu-Urundai and Ven Pongal. Enjoy how to make upma recipe | rava upma | sooji upma | quick upma recipe with detailed step by step photos and video below.

The Mullangi Sambhar is an all-time favourite of the South Indians, especially those in Tamil Nadu where it is made very often. Being simple and easy, it is an everyday fare. The strong flavour and aroma of radish together with the spiciness of the sambhar masala make this a mouth-watering treat. Cooked toovar dal gives the sambhar its characteristic consistency and base flavour. Remember to add the tempering only at the end. In fact, if you are going to prepare the sambhar earlier, you can make and add the tempering alone freshly just before serving – this will instantly boost the flavour and aroma of the sambhar making it seem as if you just cooked it! You can serve the Mullangi Sambhar with hot rice laced with ghee, or with tiffin dishes like idli, dosa or pongal. You can also prepare a similar sambhar with chopped drumstick instead of radishes. Have a go at more South Indian dishes like Masala Vadas or Mysore Chutney .

manchow soup recipe | veg manchow soup | vegetable manchow soup | Indo-Chinese manchow soup | with amazing images Our manchow soup recipe is a vegetable manchow soup, an Indo-Chinese manchow soup which is hot and spicy . It is famously served an Indian street food. It comes under the category of a thick soup, cornflour is used as the thickening agent. In veg manchow soup plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. All these flavours make this manchow soup very refreshing-which is why it is a popular soup. The aromas of ginger, mint and garlic truly awaken your senses. Delicious! manchow soup is made with variety of veggies, sauces and vegetable stock which enhances the taste of the soup and makes it taste even better. Here, we have used vegetable stock to prepare the manchow soup, you can also skip it and simply make it using water. But we would recommend you to use vegetable stock, as it will give a good flavor to the veg manchow soup and make it taste even delicious. Also, vegetable stock can be made in advance and you can even store it for up to 3 months. This Indo-Chinese manchow soup is filling and delicious, you can simply make it on a cold evening and enjoy it as an evening snack. vegetable manchow soup is easy to make, the preparation and chopping might take a while but the procedure of getting it ready to relish can be done super quickly. I usually make vegetable manchow soup along Chinese main course dishes like veg hakka noodles or veg fried rice, which makes it a complete meal. Make sure to serve the soup hot and immediately. If serving later then reheat the soup. Pour the Manchow soup into serving bowls and top with crispy fried noodles. Crispy fried noodles have to be added just before eating or else they will turn soggy. Some more popular Chinese Soups - Hot and Sour Soup , Mein Chow Soup , Steam Boat Soup and Sweet Corn and Vegetable Soup. Learn to make manchow soup recipe | veg manchow soup | vegetable manchow soup | Indo-Chinese manchow soup | with detailed step by step recipe photos and video below.

bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | with 24 amazing images. stuffed bhindi with coconut is a famous Gujarati style sabzi made on Sundays and festivals. Learn how to make Gujarati bhindi sambhariya. To make bhindi sambhariya, wash and cut the ladies finger into 50 mm. (2") pieces and slit lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 15 to 20 minutes or till the ladies finger is cooked, while stirring occasionally. Serve bhindi sambhariya hot. Stuffed okra fry has elaborate masala of sesame, coconut and coriander together with other spices and powders is at the heart of this mouth-watering preparation of fresh ladies finger. Small and tender okras are stuffed with this aromatic masala and cooked with a tempering of asafoetida. Cover and cook the stuffed okras, stirring occasionally, till they become tender. You will notice that the masala also gets cooked along with the vegetable, giving the stuffed bhindi with coconut a very appetizing aroma! With its traditional and timeless appeal, this Gujarati style stuffed bhindi can be served at any occasion, with any chapati and kadhi. Tips for bhindi sambhariya. 1. Use freshly grated coconut, for best results. 2. Cover and cook the bhindi on a slow to medium flame and ensure that it doesn’t get burnt. 3. Stir it occasionally and gently so the stuffed bhindi doesn’t break. Enjoy bhindi sambhariya recipe | stuffed okra fry | Gujarati style stuffed bhindi | stuffed bhindi with coconut.

undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.

rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice | rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice is a slightly healthy variation of traditional rajma chawal. Learn how to make low salt rajma chawal. To make rajma brown rice, soak the rajma in enough water in a deep bowl for 8 hours. Drain well and keep aside. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Add the cooked brown rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. This instant one pot Indian rajma brown rice is also quite easy to make. Cook the brown rice and keep it aside. Pressure cook the rajma with the masalas, and add the brown rice to it. Voila, a sumptuous and tasty meal is ready to relish. You can also try other low-salt recipes like One Meal Soup or Bulgur Wheat Pongal. Rajma Chawal is one of the most famous rice preparations in North India, specially the Delhi region. It is a convenient option to carry in lunch boxes too, as it is satiating and flavour-packed. Here is a healthy rajma pulao, a wholesome version of this North Indian rice delicacy made using brown rice and with lower salt content, to make it suitable for those with high blood pressure. This low salt rajma chawal can be enjoyed by heart patients and high blood pressure patients in limited quantities occasionally. One good way to not go overboard is to restrict the serving size. They can benefit from the protein and fibre in this rice. Tips for rajma brown rice. 1. Rajma has to be soaked for 8 hours. So plan for it in advance. 2. Learn how to cook the perfect brown rice so that each grain of rice is separate. 3. For those who are not suffering from high BP, can add salt as per taste. Enjoy rajma brown rice recipe | low salt rajma chawal | healthy rajma pulao | instant one pot Indian rajma brown rice.

gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with 39 amazing images. gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter is a flavourful starter made with cauliflower florets. Learn how to make cauliflower 65 restaurant style. To make gobi 65, combine the plain flour, cornflour, chilli powder, ginger paste, garlic paste, coriander, garam masala, turmeric powder, coriander powder, lemon juice and salt in a deep bowl and mix well. Add approx. ¾ cup of water and mix well. Add the cauliflower florets and mix gently. Heat the oil for deep-frying in a deep non-stick pan and deep-fry a few cauliflower florets at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Next, heat the oil in a broad non-stick pan, add the garlic, ginger, green chillies and curry leaves and sauté on a medium flame for 1 minute. Add the onions and little salt and sauté on a medium flame for 2 minutes. Add the deep-fried cauliflower and sauté on a medium flame for 2 minutes. Serve immediately. In 1965, A. M. Buhari, the owner of Chennai’s famous Buhari Hotel chain introduced a starter called Chicken 65, which became so popular that vegetarian variants like paneer 65 and gobi 65 soon emerged, which is also known as crispy gobi 65 dry! Today, the vegetarian versions are so popular that they are served in most popular restaurants as a starter apart from being sold by roadside vendors and bakeries! This Indian veg starter is also made in homes as an accompaniment for evening tea. Cauliflower 65 restaurant style is a scrumptious veg version made by deep-frying cauliflower florets coated with a tongue-tickling batter of flours and masalas. Strong notes of ginger and garlic make this an appetizer in the true sense of the word! You can also try other cauliflower based recipes like the Cauliflower Stir-fry or Cauliflower in Schezuan Sauce. Tips for gobi 65. 1. In the batter, do not add all the water at once as it won’t be able to coat the cauliflower well. 2. The batter should of coating consistency. 3. Do not put the batter to rest or else it will release water and make the batter thin. So make the batter and make the recipe. 4. Serve immediately or it will turn soggy. Enjoy gobi 65 recipe | cauliflower 65 restaurant style | crispy gobi 65 dry | Indian veg starter | with step by step photos.

batata nu shaak | bateta nu shaak | gujarati potato sabzi | with 18 amazing images Batata Nu Shaak is one of the most popular Gujarati foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes in this gujarati potato sabzi. Lemon juice and coriander added towards the end really perk up the Batata Nu Shaak. It tastes best when served with dal and rice. Batata Nu Shaak also makes a great combo with Rotlis, Puris or Theplas. Enjoy how to make Batata Nu Shaak recipe with detailed step by step photos below.

vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with 20 amazing images. Everyone loves masala maggi and we have added vegetables to it to make vegetable masala maggi which is Mumbai street style masala maggi noodles. Sometimes, plain maggi might feel boring so we have got you a twisted recipe which is masala maggi and it is also famously sold on streets. I remember having similar vegetable masala maggi on my trip to Leh. Hot maggi with a cup of tea in the cold weather was heavenly. This vegetable masala maggi recipe adds more jazz to this all-time favourite with a bunch of veggies and a dash of spices. Here we have, heated oil in a pan, you can also use butter if you wish to. Further, we have added ginger and green chillies, also you can skip ginger and add garlic. We have added veggies which include onion, tomatoes and capsicum. Though, you can add green peas, carrots, corn, broccoli etc. It will make your vegetable masala maggi look vibrant and colorful! Also an amazing way to add veggies to your child's diet. Next, we have added turmeric and garam masala. You can skip garam masala and add extra maggi masala packets that are available in market. Followed by the maggi masala, water and maggi noodles. Cook and serve Mumbai street style masala maggi noodles hot. Garam Masala gives the vegetable masala maggi recipe a really awesome flavour while a set of universally-loved veggies like onions, tomatoes and capsicum add a very exciting crunch and even more flavour to this yummy dish. As with all Maggi based recipes, it is best to have this Masala Maggi immediately upon preparation as it might clump up a bit after a while. As maggi is loved by all the generations, you won't even have to think twice before serving maggi at anytime of the day! Maggi holds a different place in hearts of kid! Serve vegetable masala maggi as a snack or while experiencing sudden hunger pangs! You can also sprinkle grated cheese or paneer to make it even more exciting!! Enjoy vegetable masala maggi recipe | masala maggi recipe | Mumbai street style masala maggi noodles | with detailed step by step recipe photos and video below.

basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with 19 amazing images Bored of having the normal sabzis for your meal? we have got you a perfect restaurant style kadai gravy recipe which you can prepare, add any vegetables of your choice or even paneer and make the scrumptious sabzi at home!! Kadai gravy is one of the mother gravies of Indian cuisine, there would be 5 out of 10 people who'd go to any restaurant and definitely order any sabzi withkadai gravy as the base. Better than going to the restaurant why not make kadai gravy at home? The best part is you can even store it for later use which is super helpful for lazy or long days!! Making kadai gravy is not a rocket science and is very easy. So to make kadai gravy, Combine the red chillies and coriander seeds and dry roast on a hot tava (griddle), for 30 seconds. Remove and keep aside to cool. Blend in a mixer to a fine powder. Keep aside. Heat the oil in a kadhai, add the garlic and sauté on a medium flame for a few seconds. Add the prepared powder and sauté on a medium flame for a few seconds. Add the green chillies and sauté on a medium flame for another 30 seconds. Add the tomatoes, mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally. Mash it a little using a potato masher. Add the tomato puree, dried fenugreek leaves, garam masala, salt and approx 2 tbsp water, mix well and cook on a medium flame for 1 to 2 minutes. Use Punjabi kadai gravy as required Use this North Indian style kadai gravy on the same day to make recipes of your choice. If you wish to store kadai gravy in the deep-freezer for a few weeks , cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. While making the sabzi using the stored restaurant style kadai gravy, thaw and use it as per the recipe. Of a semi-dry consistency, and with the prominent flavour of tomatoes, kadai based gravies are just perfect for the Indian palate. The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used. The tangy tinge and spicy notes of the gravy appeal to most people, which makes it a perfect fit in buffet or wedding menus. The restaurant style kadai gravy can be used with an assortment of veggies and of course, paneer too, lending itself to a wide spread of recipes like Kadhai Paneer, Kadhai Khumbh Subzi and Kadhai Paneer Subzi. Enjoy basic kadai gravy recipe | restaurant style kadai gravy | Punjabi kadai gravy | with detailed step by step recipe photos and video below.

chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with 32 amazing images. chilli paneer is a restaurant style chilli paneer recipe which is an Indo-Chinese chilli paneer recipe. chilli paneer is an Indo-Chinese starter recipe which is simply made by batter-coating and deep-frying paneer cubes which are further tossed with green chillies and spring onions and oriental sauces to make this really scrumptious treat. Serve restaurant style chilli paneer recipe as a starter or as an accompaniment to the main course. restaurant style chilli recipe has managed to gets its name on the menu of every Indian Chinese restaurant. Making restaurant style chilli paneer recipe at home is healthy and efficient and also we have not used MSG for preparing it. Use a wok for Chinese food always. chilli paneer can be made dry as well as with gravy, here we have shared chilli paneer recipe which is restaurant style. Paneer chilli is loved by my family whenever I make hakka noodles or Chinese fried rice at home. I can assure you once you make it at home, you will forget ordering or going out to the restaurants for chilli paneer. Make sure to cook the Indo-Chinese chilli paneer recipe on a high flame all the time or it might lose its crunch. Also, you can shallow fry the paneer, if you do not wish to deep fry it. Fry paneer on high flame or it will get hard, any chewy. The Chilli Paneer Stir-Fry gets its attractive flavour from a combination of vinegar and oriental sauces like chilli and soya. Make sure you use fresh and succulent paneer to make this dish, so that it remains soft and not chewy after deep-frying. Learn to make chilli paneer recipe | restaurant style chilli paneer recipe | Indo-Chinese chilli paneer recipe | with detailed step by step photos and video below.