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Sun – dried Tomatoes, Basil & Paneer Sausages… …serve with a Capsicum Relish on Rye bread

Sundried Tomato, Basil & Paneer Sausages Pa-rum-pum-pum-pum…:-)  this new recipe has just got me singing and smiling.  Once again, I have paneer, but this time I’ve infused it with Sundried Tomatoes and Fresh Basil leaves… Now, how about that. Paneer has a tendency of being very Blah…;-)  and once again I’ve turn Blah into “BLAH D GOOD’’  🙂  The beautiful flavour that the sundried tomatoes bring to this dish, along with the fresh basil, is just the perfect unisons of flavour combinations and the very best of cross cultural fusion.  “Dedicated To Making Veggie Day Happy Days” I have successfully developed this recipe into two (2) recipes Here is recipe one 🙂  Sundried Tomatoes, Basil & Paneer Sausages

Preparation Time:  25 minutes

Cooking time:          30 minutes

Makes:                      15-18

Ingredients for Paneer Sausages

Paneer freshly made with 2 litres milk and 2 cups (500ml) sour milk (follow link for paneer recipe

10 sundried tomatoes soaked in boiling water for 10 minutes or until soft

¼ cup fresh basil leaves finely sliced

1 tsp (5ml) salt 1 tbsp (15ml) besan flour (chana flour) 1 tbsp (15ml) cold water Oil vegetable for deep frying

This is how: Let’s Get Cooking 🙂 

  • Crumble paneer in a bowl. To this add the chopped tomatoes, finely chopped basil leaves, salt, besan flour, and water.  Now use your hands and mix all the ingredients.  The mixture should be slightly sticky, just enough to hold its shape when pressed into a ball.  With your hands, form small balls and then lightly press them into an elongated shape ± 5 cm long, still rolling them between your palms to create a nice smooth finish.
  • As soon as all the mixture had been shaped. heat oil in a small heavy based pot.  Once the oil is hot reduce the heat and allow the oil to cool down too low to medium heat.
  • Gently add a few sausages to heated oil and fry for a 1 ½ or 2 minutes. As soon as they cooked they will being to float.  Make sure that the oil in not too hot or too cold.  Once done, drain on a kitchen towel
  • Serve them some capsicum relish on Rye bread
  • Alternatively, you can roll them into balls and add to curries and chutneys of your choice. (Check out my second recipe.  Instead of sausage shapes –  I made small balls and a delish coconut gravy)

Capsicum Relish (also known as peppers) 

1 tbsp (15ml) olive oil

1 cup (250ml) onion finely sliced

1 large green capsicum finely sliced

2 large cloves garlic finely chopped

1 tsp salt (adjust accordingly) 1 green chillies finely sliced (add more or less)

This is how: Let’s get cooking 🙂

  • heat oil in a pot. Add onions and cook until they just begin to brown.  Toss in capsicum, garlic and chilli – give it a good stir.  Reduce heat and cook until peppers are soft and onions are beautifully caramelised 10 – 12 minutes.  (you may add 2 tablespoons water to aid cooking)

1 loaf Rye bread sliced

  • spread a generous amount of relish on a slice of rye bread with 2 Sundried Tomatoes, Basil & Paneer Sausages (add more or less according to the size of the bread)

A few visuals …Make paneer – allow to set and then crumble 02 Shape mixture… 04


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This entry was posted on February 29, 2016 by in Vegetarian.
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