In Love with Paneer – Part 02 {Desi Quesadillas}

IMG_7220

Recycling old rotis! We’ve all been there at some point. I seem to be stuck with a surplus at any given time. So, when the excess paneer situation happened, an open face guac & paneer quesadilla was my go to.

It is super easy to make and it takes almost no cooking time. You can also crisp up the roti in the oven for an added crunch. Trilok loved and preferred the crisper version so here goes the recipe.

Here’s what you need:

  • A day old chapatti/roti
  • Half an avocado for the guacamole
  • Onions, chopped
  • Peppers in all colours, chopped
  • Spring onions
  • Coriander/cilantro
  • Garlic
  • Lime
  • Salt
  • Pepper
  • Olive oil
  • cumin powder
  • Amchur / dry mango powder
  • Tandoor paneer masala or garam masala

Guacamole:

Guac, is the easiest most delicious thing to make. It’s also so versatile. Use it as dip or on toast, fried eggs, omelette, heck parathas even!

  • Take a ripe avocado and scoop out its flesh (use only half).
  • With a fork squish it up. Set it aside
  • In the same bowl add the chopped onions, peppers and cilantro
  • Add the salt, pepper and cumin powder
  • Squeeze in the lime juice and a drizzle of olive oil
  • Now incorporate everything. Do it with a light hand you wouldn’t want the whole thing to go from looking fresh and green to earthy and brown
  • set it in the fridge until you get the paneer filling ready

 

Paneer/cottage cheese filling:

This bit is super easy too.

  • Crush the paneer
  • In a skillet, drizzle olive oil or ghee even
  • Simmer some powdered or whole cumin with freshly minced garlic
  • Add just a pinch of turmeric powder
  • Add the chopped onions, peppers, spring onions  and sauté until a little tender but still a wee bit crunchy
  • Now add the crushed paneer to the skillet and sauté for a few minutes
  • Add salt, chat masala, amateur (dry mango powder) and tandoori paneer masala to taste
  • Remove from stove and set it aside

Roti, the base:

Smear a little olive oil or ghee on both its surfaces and pop it in the oven for about 5 mins or until crisp. Same can be achieved on a tavaa on a low flame.

Once the paneer cools off a bit, get the guac out of the fridge and divide the two fillings on the crisp roti  half and half. Garnish with coriander. Also I’ve used peppers and spring onions for the paneer prep though one can choose absolutely any kinds of veggie additions.

Viola! Open face crisp desi quesadilla is all ready for demolition!!

 

In Love with Paneer – Part 01 {Char Grilled Tandoori Paneer}

My son LOVES paneer. I am almost certain it’s genetic. So here I was hoarding almost half a kilo of paneer on account of guests who couldn’t make it. The best thing to do in which case, was to have a paneer bonanza for three consecutive meals and Boy oh boy! did my little man go bananas! Worked well for me because I was able to successfully put away all that cottage cheese into hungry little stomachs without a fuss.

Grilled tandoori paneer is one of my favorites too. I often have it for lunch or dinner, just that alone loaded with a bunch of veg and a side of soup.

So, thanks to all that cottage cheese here’s part one of a three part ‘In LOVE with Paneer’ entries.

IMG_7194For the yoghurt Marinade:

  • Yoghurt, one table spoon
  • Garam masala
  • Chaat masala
  • Turmeric
  • Cumin power, roasted
  • Aamchur powder (dry mango)
  • Fresh Ginger & garlic paste
  • Salt
  • Pepper
  • Drizzle of olive oil

Mix all ingredients and set aside.

For the Dish:

  • Chopped pieces of paneer
  • peppers, yellow, green and red, diced into chunks
  • spring onions, for a sprinkle over the finished dish
  • red onions, diced coarse
  • and whatever other veg takes your fancy

Making it:

  • Combine the marinade and the veg well and set it aside in the fridge for a few hours
  • Pop into the oven on 210 for about 20 minutes or until the dish shows signs of charring
  • Squeeze a dash of lime and garnish with fresh spring onions finely diced and coriander.

Enjoy the dish warm and fresh outta the oven, when the top of the paneer is just the right amount of char & crisp and the veg is singing in all that juice!! Trilok had his with rotis.