Recipies
Prepared with love, keeping up with the heritage
Direction
- Cut the Panner in to cubes and deep fry and keep aside.
- Chop onions, chillies, curry leaves and tomatoes in to tiny peices.
- Temper the chopped items with cinnamon stick in 3tbs of ghee until the oil is released.
- Add the coconut paste and continue to temper.
- Add yoghurt and add the spices along with the salt.
- Add the fried Panner and let it simmer in a very low heat for 15 mins.
Panneer Masala
Serve with hot white rice or chapathi or naan
Ingredients
- Panner 500g
- Shallots 150g
- Tomatoes 300g
- Green chillies 5
- Curry leaves
- Ground coconut 2 tbs( shredded coconut ground in to a thick paste with 3 garlic cloves and 1/4 inch piece of ginger)
- Chillie powder
- Turmeric
- Salt
- Yoghurt 3tbs
- Cinnamon 1/4 inch
About us
My Sister's Kitchen gives you authentic home cooked Jaffna Style dishes made right here in Colombo
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