Crumbed cottage cheese fingers with veggies and fries

This is a nice crumb recipe I came across, which I thought will go well with my version of baked vegetables. If you have a sizzler plate, nothing like it. While you can make the crumbed fingers with normal cooking apparatus, for charring the vegetables, I use an electric tandoor.

Again, fairly simple recipe. The plate may look like there's lot going on, however, this is one easy peasy version. 

Crumbed cottage cheese fingers and fries:

200 gms- Cottage cheese (paneer)

1/2 tsp- red chili

1 tbsp- oregano leaves

2 tbsp- all purpose flour

2 tbsp- corn flour

1 tsp- black pepper

Salt to taste

1/2 cup- bread crumbs

1/2 cup- peanut crumbs

Oil for frying

Water for paste

3-4 chopped potatoes for fries

• Slice 2 inch long pieces of paneer, marinate with salt, red chili and oregano. Keep aside for 10-15 minutes.
• Prepare the dip by mixing flour, corn flour, pepper and salt. Add water in small quantities until it has a thick paste consistency. (Do not add excess water or else it wont coat the fingers)
• For the crumbs, I am using both bread and peanuts. Although the fingers will be deep fried, surprisingly they aren't oily. Please follow the link below: http://somya-patra.blogspot.in/2015/01/how-to-make-crumbs.html
• Now heat oil for frying. Mix the peanut and bread crumb in a plate, enough to coat each finger. Dip the marinated paneer in the flour paste and transfer to the crumb plate. Roll it in the crumb ensuring that it is coated evenly and keep aside. 
• Once all the fingers are done, deep fry on medium to high flame until golden brown.
• You can also dip sliced potatoes and roll in crumb and deep fry for crispy fries. Add more salt if need be.

Char grilled vegetables:

1 small cauliflower- florets

1 cup peas

3 carrots- 2 inch long slices

100 gms french beans- cut in half

4-5 cabbage leaves- removed by layer and not chopped

Salt

Pepper

Olive oil

• Marinate the cauliflower florets in salt and chili flakes for about 10 minutes.
• Oil the tandoor tray and spread cabbage leaves on it.
• Evenly place the florets and the residue juice, put some olive oil and let it cook for about 10 minutes.
• Remove from heat when cooked and charred like in the image.
• Similarly, add the cabbage leaves again, add the sliced carrots, beans and peas, sprinkle salt on top and olive oil and let it cook for about 7-9 minutes until slightly charred.

All done, enjoy it when hot!

Foodie out!! :)