In Love with Paneer – Part 02 {Desi Quesadillas}

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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!!

 

Rollin’ with Friday night egg rolls

Eggs are just so darn convenient, no? They’re a regular escape route for when our cook doesn’t show up or on Friday nights which typically are our junk food nights because we are celebrating the upcoming weekend, of course ! ;)

Recently, on my walk down the road I discovered “hand bread” at our corner provision store. What is this hand bread?, I thought… Bread made by hand? Bread made to soak curries?  It looked nothing like bread…and when I asked the store owner he stared blank in my face and said “hand bread is hand bread, you can see no?” Sure, that helps a lot now. Thanks, uncle!! Anyway, it’s this really flat and thin roti, made from rice flour. It’s super soft and must be consumed on the same day or else it gets dry and brittle.

I looked at it and instantly wondered if I could use it for an egg roll. A little apprehensive at first, it turned out quite nice.

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Here’s what you will need:

  • 1 Rice roti (hand bread) or Wheat roti
  • 1 Beaten egg with salt and pepper
  • Finely chopped coriander
  • Dash of lime
  • Chaat masala
  • Long finely chopped onions
  • Cheese grated
  • Honey mustard mayonnaise
  • Ketchup or fresh tomato salsa

 

Method:

  • With a little ghee on a pan lightly fry the roti both sides

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  • Pour the beaten egg over the top and spread it out evenly
  • Filp the roti and cook the egg side for a couple of mins
  • Flip back to the non egg side and let it crisp up to a flaky light brown
  • Take the egg roll off the pan and place on the plate
  • Arrange the diced onions with the coriander in the centre of the roll edge to edge
  • Season with chaat masala and a generous squeeze of lime
  • Top it up with the honey mustard mayonnaise and ketchup or salsa

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  • Roll it up, wrap it in either butter paper or foil and serve warm

These are great as tiffin, snack or a meal option!