Chilli Paneer/Paneer Manchurian or Spicy Saucy Indian Cottage Cheese

Any food with soy sauce, vinegar, chilli sauce, ginger and garlic is considered “Chinese” food in India. This combination of ingredients has given rise to a whole genre of food in the Indian subcontinent called “Indo-Chinese” food. Needless to say, the People’s Republic of China have never heard of most of the things that fall into the “Indo-Chinese” category of food. So, what I’m trying to say is that it is a made up style of  “Chinese” food in India much like the made up “Indian” food here in England  except for the teeny-tiny fact that the former is actually quite tasty (pa dam pum tshhhh!).

While Indo-Chinese food is a pretend food, it is very very popular in streets and restaurants all over India. In Bangalore, where I grew up, it is not unusual to see a guy vending these yummy delights out of the back of a covered auto-rickshaw or tuk-tuk. He usually has an array of finely chopped vegetables all neatly arranged in boxes and a huge wok on a portable stove in which he cooks them. Funnily enough, they tend to be exclusively vegetarian, with only the most adventurous ones treading into the fungus world by sporting mushrooms alongside the array of vegetables. (Note: Some orthodox Hindu members of my mum’s extended family will not eat mushrooms as they think its neither a vegetable nor an animal so best to stay away from it.)

Coming back to the main story, these street vendors and several established restaurants have the following popular Indo-chinese dishes on their menu – Gobi Manchurian (cauliflower from Manchuria clearly), Paneer Manchurian (cottage cheese instead of cauliflower), Vegetable Manchurian, Babycorn manchurian, Vegetable friend rice, Vegetable fried noodles and so on. My fondest memories of Indo-Chinese food are from the months of the monsoon rains in Bangalore. Family friends of ours would pick up some of these saucy, spicy delights and bring them over to our house to share. We’d spend the evening in the warm indoors getting even warmer with every little bite of spicy, “Chinese” vegetable.

Paneer is one of the very few cheeses made in India. It a fresh cheese and is the Indian form of cottage cheese. The main difference is that paneer is drained to remove much of its moisture content and  is compacted into a hard block that can be cut into cubes and added into various curries.

Chilli paneer is an Indo-Chinese dish and I use the name interchangeably with Paneer Machurian. It is cubes of paneer sauteed (or fried) in oil and then tossed in a stirfry made with soy, vinegar, tomato sauce, ginger, garlic, chillies, capsicum (green peppers) and onions. It can be enjoyed on its own as an evening snack with your favourite pint or shot of spirits. Alternatively, it can be consumed with any form of flat bread. If you add water to it to make it more liquid-y, it can even be eaten with rice.

Here is my take on Chilli Paneer/Dry Paneer Manchurian. Remember – the spicier, the better. Hope you like it!

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Chilli paneer served with soft tortilla

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Weekend French toast

I’m pretty sure I’ve ranted before about the lack of places to go to for brunch where we are in England. Compared to the choice we had in Melbourne, this town is pretty dire. What we did try one Saturday morning is a chain restaurant called Bill’s. While Bill’s has the atmosphere of what a brunch place, the food itself was OK. My partner had the French toast and I the vegetarian breakfast stack with avocado, hummus and poached eggs. Just as he got though his French toast, my partner looked up and said – I’m sure you can make this a lot better!

Challenges like that never go unmet in our house. In many places, a breakfast order of French toast comes with a scoop of ice-cream in the centre but it was at  Cafe Arcadia in Melbourne that I first saw French toast being serves with yoghurt and a berry coulis and thought to myself – “Now there’s an idea worth stealing!”. Equipped with a challenge and a stolen idea from our former home, I set out to make the most delicious, yet slightly healthy French toast I ever did ( or so I thought). Turns out this isn’t the first time I tried to make French toast as in my folder of food photos, I found a whole lot more pictures of French toast as did I in my folder of photos from France.

The tastiest and most indulgent French toast is when a day old loaf of Brioche is used as the bread. However, I’ve gone for more generic bread that looked pretty. While slicing the bread, I sliced a little bit of my finger too and the bit of bread you find missing in the pictures are where my injury made itself obvious shall we say. Don’t be grossed out as indeed, the French toast was tasty and much better than Bill’s French toast. Though I will admit that their maple-flavoured syrup was tastier than my real maple syrup 🙂

Bon apetit!

French toast for breakfast anyone ?

French toast for breakfast anyone ?

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