How to make Chenna
- Prepared Rice 1-2 cups. It can white or brown
- 1 L Milk if you're making fresh paneer
- 3-4 tbsp of Vinegar if you're making fresh paneer
- If you're not making fresh paneer then about 250-300 gms of paneer should do it
- 1 large ripe Tomato chopped
- 1 large Onion chopped
- 1 tbsp of Ginger-Garlic paste fresh
- Oil enough to deep-fry the marbles and then for the pulao
- 1 Capsicum chopped into smallish cubes optional
- 1 tbsp Chana sattu/Maida
- 2-3 pinches Amchoor (dried mango) powder
- Chopped Coriander leaves about 1 fistful
- Salt sugar to taste
- Jeera or cumin powder 1tsp
- Turmeric or haldi powder 1/2 tsp
- Chilli powder kashmiri (for the colour) and deghi (for the heat) about 1/2 to 1 tsp to taste
- Make rice well in advance and spread it over a plate and place it under fan to cool down completely to avoid sticking off rice.
- To make Paneer, bring the milk to rolling boil and add vinegar 1 tbsp. at a time by stirring. When the milk starts to cuddle, stop adding vinegar. Strain and collect water.
- You can use this water for making rotis. Rinse chenna with drinking water and leave it to strain to remove excess water. Crumble this up.
- Blend paneer crumbles in the mixie or food processor until smooth. Add 1 tbsp. of water, if the mixture is turning dry. Take this into a bowl.
- To cut the blandness of paneer, add salt along with sattu, pinch of deghi mirch, amchur and ¾ of coriander leaves. Keand until it turns smooth to form a ball. If it is not forming a ball then add in 1 tbsp. or more sattu.
- Roll out marble sized balls and place them on a plate. Heat oil till it smokes. On medium flame, carefully and gently drop 2-3 balls of paneer at a time in the oil.
- Be careful, these balls may splutter and fall apart, but hang on. Very gently and slowly push and turn them around in the oil.
- These balls will turn brown and even crusty very quickly, but fry for 1 more minute before taking them out. Drain onto a kitchen tissue and repeat to complete the remaining balls.
- If there is no leftover oil, then add 2-3 tbsp. oil and fry in onions till transparent. If you are using capsicum pieces, add them now.
- In a small bowl combine tomatoes, ginger-garlic paste, turmeric powder, cumin powder and chili powders along with 1 tbsp. water. Add this to the above contents and stir to combine.
- Season with salt and add in sugar. Cover and cool till tomatoes turn soft.
- Stir vigorously until everything gets combined and add half a cup of warm water to attain light gravy consistency.
- Season with salt and sugar. Gently add in paneer balls and reserve some for garnish. Stir to combine well.
- On medium flame, add rice, one ladle at a time. Stir gently to coat the rice with gravy. Once you complete adding rice.
- Stir to combine and turn off the flame. Remove from heat and take it into a serving bowl and garnish with reserved paneer balls and coriander. Serve.