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.
For the yoghurt Marinade:
- Yoghurt, one table spoon
- Garam masala
- Chaat masala
- Cumin power, roasted
- Aamchur powder (dry mango)
- Fresh Ginger & garlic paste
- 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
- 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.
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.
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
- With a little ghee on a pan lightly fry the roti both sides
- 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
- Roll it up, wrap it in either butter paper or foil and serve warm
These are great as tiffin, snack or a meal option!