We Indians enjoy our tea. Different regions produce different varieties of yummy concoctions that satisfy your palette beyond imagination. However the lonely cup of Chai always needs an accompaniment be it the Samosa, Pakora, Medu Vada or Pazham Pozhi (Banana Fritters). Today's recipe is inspired by a technique that I saw being used by many Michelin Star chefs
In a pan saute onions in some oil till they turn transparent. Add chopped ginger, garlic and green chilies. Now add in chopped aubergine. Put in a little bit of turmeric and red chili powder. Add a dash of water and let the aubergines cook through. Turn of the hit. Pop the cooked aubergine mixture into a food processor and blitz to get a nice paste. Grate in 150 grams of paneer and enough bread crumbs to create a mixture that can be made into small balls. Soak some Basmati rice in water for half an hour. Drain the rice and keep it on a plate. Now make your balls and toss them in the rice till the balls are well coated.
Allow the balls to cook on a steamer for 15-20 minutes and voila you have a nice Indian Dimsum to go along with your Adrak Chai.
