Paneer masala Puttu/Steamed Rice flour paneer cake

INGREDIENTS 200GRAMS PANEER, 1 ONION SLICED, 2TSP GINGERGARLIC PASTE, 1 BIG TOMATO GROUND, CUMIN POWDER 1TSP, CHILLI POWDER 1TSP, CORRIANDER POWDER 1TSP, TURMERIC POWDER 1/2TSP, SALT, CORIANDER LEAVES CHOPPED, RICE FLOUR(DOUBLE HORSE PUTTU PODI) 1CUP, WATER, COCONUT GRATED

TO THE RICE FLOUR( USING CHEMBA PUTTU PODI-RED RICE FLOUR), ADD SOME SALT AND ENOUGH WATER TO REACH THE CONSISTENCY SHOWN. COVER AND KEEP. THE FLOUR WILL ABSORB THE WATER AND GET DRIER LATER.

IN PAN, POUR OIL AND SAUTE THE GINGER GARLIC, AND ONION

ADD THE MASALA POWDERS AND SAUTE

ADD THE TOMATO PASTE

SAUTE TILL IT IS WELL COOKED AND ADD THE REQUIRED SALT AND LITTLE WATER

ADD THE PANEER CUBES AND MIX WELL

LASTLY AFTER THE PANEER IS COOKED, ADD CHOPPED CORRIANDER AND A CUBE OF BUTTER.

MIX THE RICE FLOUR ONCE AGAIN. IT WOULD HAVE GOTTEN LITTLE DRY, SO ADD FEW MORE TBSP OF WATER SO AS TO GET PROPER WETNESS.

TAKE 1 LITRE OF WATER IN COOKER FOR STEAMING AND PLACE THE PUTTU MAKER ON THE COOKER ALONG WITH THE SLOTTED DISK AT BOTTOM TO HEAT IT WITH THE STEAM.

ONCE HEATED, REMOVE THE PUTTU MAKER , ADD COCONUT AND ALTERNATE LAYERS OF PUTTU POWDER AND PANEER MASALA. AND FINALLY TOP WITH A LAYER OF COCONUT. PLACE IT ON TOP OF COOKER FOR STEAMING AND COOKING COVERED AT HIGH FLAME FOR 10 MIN.

YOU WILL SEE THE STEAM COMING FROM THE TOP AFTER ABOUT 3 MIN. ONCE 10 MIN IS DONE, REMOVE PUTTU MAKER AND USING A THIN ROD, CAREFULLY SLIDE OUT THE PUTTU TO SEE THE AMAZING LAYERS OF STUFFING. PUTTU CAN BE HAD IN THE TRADITIONAL WAY ALSO WITH COCONUT INSTEAD THE MASALA STUFFING, AND MIXING IT WITH BANANAS AND SUGAR.