Tuesday, October 8, 2013

Crumb Balls and Grilled Paneer Salad

I was inspired to create this unique dish after watching an episode of Masterchef Australia. Chef Gary Mehigan demonstrated a "Warm salad of roast chicken, crisp pancetta, soft-boiled egg and bitter leaves and crumb balls" . What intrigued me was the crumb balls. That's when I decided to make a vegetarian salad using the crumb balls.
I have  completely  used my imagination as far as the ingredients are concerned .
The spices used are also in keeping with the Indian palette .

The dish turned out to be a complete winner to say the least. This is a salad that can stand in as a complete meal too.  The crumb balls can by themselves be served as snacks or in breakfast.

I  used just Mint and Coriander but you can use shredded lettuce and rocket leaves as-well.

If you find the crumb mixture too dry to shape into balls , add a teaspoon or 2 of oil to bind it. Don't be tempted to add too much. Or if you eat egg you can add one egg instead of oil. I didn't have to add either of the two.

To make fresh bread crumbs simply pulse stale bread slices in a food processor.
I have used my  
flavored salt , you can use regular table salt too.

Ingredients serves 2

Extra virgin Olive Oil               for sautéing

For Crumb Balls
Fresh Bread Crumbs                 1 1/2 cups
Oil                                         2 tsp
Cumin                                    1/2 tsp
Garlic crushed                        1 1/2 tsp
Green chilly                           1/2 finely chopped
Bell pepper                            1/4 cup finely chopped
Onion                                    1/3 cup finely chopped
Boiled Potato                         1/2 cup ( grated )
Chilly flakes                           2 tsp
Sun dried Tomato paste           2 tsp
Coriander chopped                 2 tbsp
Mint chopped                         1 tbsp
Cheese grated                        2 tbsp
Flavoured Salt                        1 tsp

For Grilled Paneer
Paneer                                   100 gms ( cut into 1 1/2 " batons)
Garlic paste                            1/2 tsp
Ginger paste                           1/2 tsp
Lemon juice                            1 1/2 tsp
Oil                                         1 tsp
Red Chilly pd                          1/4 tsp
Turmeric pd                            1/8 tsp
Roasted Jeera pd                    1/2 tsp

For Veggies
Bell Pepper & Zucchini            2 cups ( cubed)
Garlic                                    1 tsp (crushed)

Apple                                    1/2 sliced ( 8 slice)

Dressing
Mustard Sauce                        1 tbsp
Extra Virgin Olive Oil              2 tbsp
Vinegar                                  1/2 tbsp
Flavoured Salt                        1/2 tsp or to taste
Garnish
Walnuts                                  2 tbsp toasted
Pumpkin Seeds                        2 tbsp toasted
Coriander leaves                     2 tbsp
Mint leaves                             2 tbsp

Method :

  1. Mix all the spices mentioned under paneer to make the marinade.
  2. Coat paneer batons in the marinade and leave them in the fridge for minimum 30 minutes.
For crumb balls :
  1. Heat oil in a pan . Crackle cumin.
  2. Stir in green chill and garlic. Sauté for 30 second.
  3. Stir in onions .
  4. Once onions start turning limp add bell pepper.
  5.  Sauté till onions turn soft and pink.
  6. Remove the pan from fire. Let it cool a little.
  7. Add this to bread crumbs.
  8. Also mix in boiled potato, chilly flakes, sundried tomato paste, salt , cheese, coriander and mint leaves.
  9. Mix well.
  10. Taste and adjust seasoning .
  11. Divide into 8 portions.
  12. Shape each portion into a ball.
  13. Keep them covered in the fridge for 30 minutes.
For dressing
  1. Mix all ingredients and whisk well .
  2. Keep it referigerated.
  1. Now heat a non stick pan.
  2. Fry the Crumb balls till light golden in 2 tsp of oil
  3. In the same pan add 1 tsp of oil and fry marinated paneer batons till brown and crisp.
  4. In the same pan add 2 tsp oil and sauté veggies and garlic till they just start turning soft.
  5. In the same pan now roast the apple slices till they turn slightly soft.
To assemble :
  1. Arrange half the veggies on a platter. Keep half the Crumb Balls and Paneer batons on the platter. On the side keep 4 roasted apple slices.
  2. Sprinkle walnuts and pumpkin seeds.
  3. Garnish with greens.
  4. Drizzle the dressing.
  5. Serve immediately.