Panfusine

I think the technique for this posts recipe was the first victim of  my extended hiatus from regular blogging. The event was the Indian Food Bloggers Meet (#IFBM2014)  last August, KitchenAid (India) had sponsored a cooking Demo by the Executive Chef of JW Marriot, Bengaluru, Chef Surjan Singh Jolly. The general consensus among the bloggers was that we were being talked down to, but he did an interesting demo of poached chenna (Paneer that's not been pressed completely into shape.) in a tomato gravy. Tchamankut, I think he called it. Unusual name not withstanding, it still fundamentally translated to a simple 'gnudi'  - ricotta cheese gnocchi with a touch of flour and eggs used as a binder. I had tried out the technique of poached chenna (in a gravy of creamed baby kale ) last September, but I never got around to writing the recipe down quickly enough. Some of my tastiest recipes have been lost to this particular negative quirk of mine. Its been ove...