Nariyal and Soya Paneer Vada, Thayir Sadam and Tomato Chutney Recipe

 
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Nariyal and Soya Paneer Vada, Thayir Sadam and Tomato Chutney
  • Chef: Manish Mehrotra, Team India
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Coconut and tofu-paneer croquettes flavoured with herbs and spices. Served with curd rice and spicy tomato pickle chutney.

Ingredients of Nariyal and Soya Paneer Vada, Thayir Sadam and Tomato Chutney

  • 2 cups fresh tofu, grated
  • 4 Tbsp paneer, grated
  • 3 Tbsp ginger, chopped
  • 1 Tbsp green chillies, chopped
  • 3 Tbsp garlic, chopped
  • 1 tsp curry leaves
  • Salt to taste
  • 1 Tbsp fine sugar
  • 1 tsp garam masala powder
  • 1 tsp cinnamon powder
  • 1 tsp white pepper powder
  • 5 Tbsp coconut milk powder
  • 7 Tbsp almonds, peeled and chopped
  • 1 packet tempura batter mix
  • 10 Tbsp panko bread crumbs
  • Oil (for frying)
  • 2 Tbsp tomato pickle
  • 1 cup mayonnaise
  • 7 Tbsp cooked rice
  • 1 Tbsp oil
  • 1 tsp black mustard seeds
  • 1 Tbsp urad dal
  • 3 onions, chopped
  • 4 cucumbers, chopped
  • 2 Tbsp coriander, chopped
  • 5 Tbsp hung yogurt
  • 2 Tbsp cream
  • 2 Tbsp raw mango
  • For Plating (optional)
  • 1 coconut, whole
  • 1 banana leaf

How to Make Nariyal and Soya Paneer Vada, Thayir Sadam and Tomato Chutney

  • For Soya and Tofu Vada:
  • 1.Squeeze tofu and paneer in muslin cloth to remove maximum amount of water.
  • 2.In a mixing bowl, cream tofu and paneer to a smooth mixture so that there are no lumps left.
  • 3.Add chopped ginger, green chilli, garlic, salt, fine sugar, garam masala, cinnamon powder and white pepper powder and coconut milk powder.
  • 4.Mix it thoroughly and place it in chiller for mixture to harden a bit.
  • 5.Give tofu mixture a shape, dip in tempura batter, roll in almonds, then in panko breadcrumbs.
  • 6.Deep fry and serve with tomato pickle chutney, curd rice.
  • For Tomato Pickle Chutney:
  • 1.Whirl the tomato pickle in mixer and pass through conical strainer.
  • 2.Add mayonnaise and adjust the seasoning.
  • For Curd Rice:
  • 1.Prepare the south Indian tempering of curry leaves, black mustard seeds and urad dal and strain to remove oil.
  • 2.In a bowl, take rice. Add south Indian tadka, chopped onion, cucumber, coriander, ginger, raw mango and green chilli.
  • 3.Add hung curd, salt, fine sugar, and if required some cream as well.
  • 4.Mix thoroughly and chill.
  • 5.Break the coconut and serve the curd rice in the shell.

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