Paneer Kathi Roll:
Looking for a quick yet filling evening snack? This mouth watering wrap is not only yummy but absolutely nutritious to serve the purpose.
Category: Vegetarian snack
Preparation Time: 20 minutes
Cooking Time: 5-10 minutes
- Ingredients: Paneer or Cottage Cheese- 250 gm
- Bell peppers (red,yellow,green)- 1 each
- Onions-3
- Tomato puree- 1 cup
- Spring onion greens
- Garlic-6 cloves
- Lettuce leaves
- Green chillies-3
- Salt to taste
- Black pepper powder-3/4th tsp
- Chings chilly chutney - 1tbsp
- Wheat / refined flour for the dough
- Oil-3 tbsp
- Method: First make a dough of refined flour or wheat as you do for your regular chapattis. Then make thin chapattis out of the dough and half cook them. You can also take the ready made tortillas for the same. Keep them aside. Now for the filling,finely chop the garlic,green chillies and spring onion greens. Finely slice the bell peppers and onions and cut the paneer into small cubes. Heat a pan and put oil in it, saute garlic and green chillies in it. After the garlic turns a little golden brown put the sliced onions and saute until they turn a little pink, add bell peppers and spring onion greens to it. Now add the black pepper and salt. Put the tomato puree and stir for 2 minutes until it turns thick.Add the chilly chutney into it and mix well. Then lastly add the paneer cubes and turn the heat off.
- For the roll, take the half cooked chapatti and put a lettuce leaf on it. Then add the filling on to it and fold the chapatti like a roll. You could also stick it with a toothpick if the roll seems to be messy. Now grill the roll or heat it on a non stick pan until the chapatti is cooked.
- Cut the roll into a slant and serve it with a dip of mayonnaise and tomato ketchup.
Sandwich Dhokla:
A Gujarati delicacy which is absolutely refreshing to the palate is the spongy Khamman Dhokla.
A little twist to which is the 'sandwich' part,nowadays easily available at food stores.Here goes your home made sandwich dhokla..
- Preparation Time: 15 minutes
- Ingredients: For the Dhokla: Gram flour or Besan - 2 cups
- Semolina or Suji- 1/2 cup
- Eno or baking soda- 1and a half tsp or 1 sachet
- Salt to taste
- Curd- 1 cup or more
- Paneer or cottage cheese: 100 gms
- Green chutney and tomato chutney
- For the Tadka:
- Water: 1 cup or more
- Lemon- 1
- Sugar-2 -3 tsp
- Mustard seeds- 1 tsp
- Sesame seeds- 1 tsp
- Curry leaves- 4 to 5
- Oil- 2 tbsp
- Green chillies-2 to 3
- Grated coconut
- Chopped coriander
- Method: In a bowl mix gram flour,semolina,salt and curd. Beat it quickly so that no lumps are formed, till it comes into a smooth batter consistency (add more curd if the batter seems thick). Keep it for rest for at least 15 minutes. On the other hand take a pan and add oil in it. After the oil is heated add mustard seeds, sesame seeds, curry leaves and slit green chillies into it and stir for about 2 minutes until they crackle. Then add water to the tadka, along with a squeezed lemon and sugar and bring it to a boil,then turn the heat off. Now take the batter which was put to rest and add a sachet of eno or baking soda to it,mix it properly and quickly put it in a greased container. Put the container in the microwave for about 5 and a half minutes.
- Take the dhokla out after two minutes and check if its properly cooked from all sides otherwise you can microwave it for about a minute more. After you think your dhokla is done add the prepared tadka onto it and refrigerate it for about 3-4 hours.
- While you are about to serve your dhokla slit the dhokla into two parts put green chutney on one half and tomato chutney on other. Keep cottage cheese between the two halves and close it. Garnish it with green coriander and grated coconut and cut it into pieces. Best served chilled along with a dip of tomato ketchup and hung curd.
