800 gm/4 cups skim milk-curdied, to get 1 cup mashed panner
Juice of 1 lemon to curdle paneer
1 tbsp chopped coriander
1 green chilli- chopped, ½ tsp red chilli powder
½ tsp dried mango(amchoor) powder
¼ tsp salt, 1 tsp sesame seeds (til)
100 gm fresh mushrooms-cut into 4 pieces
2 tsp oil, 1 flake garlic-chopped, 2 small onion-cut into fine rings
1 green chilli-chopped finely, 1 tsp lemon juice, ½ tsp salt
¼ tsp each of pepper
1 cup sprouts(moth)-soaked in hot water for 10 minutes
2 tomatoes, ¼ tsp each of salt & pepper
To prepare paneer balls, boil milk. Add about 1 tbsp lemon juice to the boiling milk to curdle.Add more lemon juice needed. Remove from fire and strain through a muslin cloth. Squeeze gently and mash well. Add green chillies and coriander. Make 8 small balls in them. Keep aside.
Boil 4 cup water with 1 tsp salt, ½ tsp sugar and ¼ tsp turmeric. Add sprouts and leave them covered for 10 minutes to turn soft.
Heat 2 tsp oil a pan. Add onion ans garlic. Cook till onion turn light brown. Add mushrooms.Saute on medium flame for 2 minutes. Add green chillies and sprouts. Stir for 1-2 minutes. Add salt, pepper and lemon juiceto taste. Remove from fire.
Cut tomatoes into halves. Sprinkle salt and pepper on them
At serving time, heat the pan. Put ½ tsp oil, slow down the fire, then put sesame seeds(till)Roast for 1-2 minutes. Do not let them turn brown. Roll panner balls on it so that they get coated with sesame seeds(till). Remove balls and put the tomatoes on the pan with cut side down. Cook for 2-3 minutes low heat.
Place some hot mushroom-sprouts mix on serving plate. On it place the paneer balls. Place the tomato halves on the side. Serve immediately.