Fried Cottage Cheese with Schezwan stir fried Veggies

 

 

Ingredients for Cottage cheese:

 

Cottage cheese - 200gms
Schezwan sauce - 2tbsps
Flour - 4tbsps
Milk - 50 ml
Bread Crumbs - 1 cup
Salt n pepper to taste.

 

Ingredients for stir fried veggies:

 

Bell peppers - 1/4 each shredded (red, green and yellow)
Bean sprouts - 1/2 cup
Carrot - 1small shredded
Ice berg lettuce - few lettuce
Schezwan sauce - 2tbsp
Salt n pepper to taste

 

Ingredients for buttered Baby corns:

 

Baby corn - 5no (cut length wise four pieces)
Butter - 1tsp
Salt n pepper to taste

 

Method:

 

1.    Slice the cottage cheese (Paneer) from the middle keeping the face of the slab intact and just slicing it into two portions.

2.    Take one slice of cottage cheese and apply schezwan sauce all over its face and the dust it with flour, turn it and repeat the same process on the back side.

3.    Now dip the slab in mixture milk, flour, salt and pepper dip well on both sides remove and roll it in bread crumbs coating well on both sides.

4.    Heat olive oil in a pan and shallow fry the cottage cheese on both sides till brown in colour and well done.

5.    Repeat the process 2,3 and 4 again on the second slice.

6.    Take a frying pan heat oil stir fry (1 to 2minutes) bean sprouts, shredded carrots, bell peppers red, yellow and green with salt n pepper and schezwan sauce and keep aside.

7.    Next heat 1tsp butter and add baby corn pieces fry for some time and add salt and pepper & keep aside.

8.    Take shallow fried cottage cheese slice and plate it on the bottom of the plate now top of it evenly apply the stir fried veggies and on top of it put some iceberg lettuce and then on top of it put the second slice of fried cottage cheese.

9.    Decorate as desired. Serve with butter tossed baby corn on the side.

10. Best had wrapped in a piece of iceberg lettuce with all components.