Schezwan Paneer Frankie

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Sometimes on weekends we love to eat tibbs schezwan paneer frankie..a nice name for a wrap which can contain paneer,vegetables or chicken pieces with some sliced onions . However it is a little expensive and also use full maida which is unhealthy so I wanted to prepare a healthier option at home and surprise my hubby !! So here we gooooo

Basically the total process needs 3 steps

1. Preparing the stuffing
2. Making the wrap roti
3. Assembly

Ingredients

• 1 cup paneer cubes (cottage cheese)
• 1/2 cup chopped bell pepper
• 1/4 cup diced baby corn
• 2 tbsp chopped onion
• 1 tbsp chopped garlic
• 1/2 tbsp grated ginger
• 1 tsp green chilli
• 1 tbsp chopped celery
• 1 tbsp chopped red chilli
• 2 tbsp red pepper sauce
• 3 tbsp olive oil
• 1 cup homemade vegetable stock
• 1 tbsp corn flour dissolved in 2 tbsp water
• 1 tsp vinegar
• 2 tsp sugar
• salt to taste

Step 1: Schezwan Sauce Preparation

Heat oil in pan/wok in a high flame, saute the garlic,green chilli,red chilli, green chilli, ginger, onions, celery for a minute

Add the vegetable stock and mix well. Add the corn flour mixture, vinegar,red pepper sauce, sugar, salt amd bring to a boil and keep aside

In another pan add 1 tbsp oil and saute the paneer cubes, bell pepper, baby corn for 3-4 minutes on high flame...add this to the above prepared sauce and keep aside.

Step 2 : Preparing the wrap roti

Ingredients

• 1 cup all purpose flour
• 1 cup wheat flour
• 2 tbsp cold butter
• a pinch of salt

Mix both the flour with salt,then add the butter and crumble with ur hands and mix nicely my by adding little by little water and make a soft dough.Let it rest for ten minutes.

After ten min knead the dough into a smooth ball and then divide the dough into 10 parts.Make them into small balls, with a rolling pin roll it into a nice thin circle of 5 - 6 inch diameter and as thin as possible.

Heat the skillet/tawa and it should be hot. Put one roti and after 2 min flip it let it cook for 1 min. Both the sides should cook nicely. Repeat the procedure for the rest of wraps

Step 3 : Assembly of Frankie

Ingredients

• 10 wrap roti (prepared above)
• 1 cup sliced onion
• 1.5 cup above schezwan paneer

Take on wrap and spinkle some onion slices along the length

Take one table spoon of schezwan paneer on top of onion slices

Wrap the paneer in the roti as per the steps below as it will avoid spillage from the bottom

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Wrap it and place it on the tawa until roti is warm, then roll a small paper tissue on the bottom and serve warm

Note:

1. You can add chicken pieces in place of paneer

2. For egg lovers you can put some beaten egg on the roti, toast it on tawa and then assemble it.

I am sending these yummy frankie to Hearth and Soul

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2 Tier Fresh Vegetable Sandwich

This 2 tier sandwich has a unique flavor as it has ingredients like celery, oregano and olive oil in one tier and a tangy mint chutney to compliment it in another tier.

I prepared this sandwich recently for my hubby and he loved it as it had a lot of flavors embedded in it with a mild crunch to dig your teeth into. I can guarantee this sandwich with its refreshing flavors would win many hearts.!!

Ingredients

For tier 1 filling

• Sliced Onion
• Sliced Tomato
• Sliced Cucumber
• Sliced Carrot

For mint chutney

• 1 cup mint leaves
• 1/4 cup coriander
• 1 green chilli
• 1/2 tsp cummin powder
• 1 tbsp lemon juice
• salt to taste
  

For Tier 2 filling

• 2 tbsp chopped celery
• 1 tbsp chopped garlic
• 1/4 cup onion
• 1/4 cup chopped bell pepper
• 1/4 chopped tomatoes
• 1/4 tsp dry oregano
• 1 tbsp olive oil
• salt and chilli flakes to taste
• 2-3 tbsp grated cheese (optional)

Procedure

Take all the ingredients of chutney and grind to a fine paste and keep aside.

Heat olive oil in a pan and add celerey,garlic,onion till onion becomes translucent.

Then add bell pepper fry for a min then add tomatoes and fry till it becomes soft.

Then add the oregano,salt and chilli flakes. Stir and keep aside.

Toast the middle bread slice and keep aside

(Tier 1)

Take one bread slice apply the chutney and place a couple of slices of tomato, onion, carrot, cucumber and cover with toasted slice.

( Tier 2 )

Now spread the bell pepper mixture on the other side of toasted slice, sprinkle grated cheese and cover with the 3 bread slice.

Toast it on tawa or grill sandwich maker and serve hot with some ketchup.

Note : Toasting the middle slice ensures the crunchiness as your bite through it

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Paneer Achari Kati Roll

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Kati roll is a street-food originating from Kolkata, India. Originally kati means stick in bengali and kababs very prepared on the stick and then the kababs were used as a stuffing within the paratha and the generic name of Kati Kabab or Kati Roll got stuck with it. The street vendors have a lot of variations with diffent fillings and sauces.

For my version of kati roll I used paneer, bell pepper, onion blended with minimum spices and flavored with pickle for the stuffing. This is a very simple version which can be prepared very quick and easily. For the masala I used crushed coriander and cumin which gives it a unique flavor and the magic ingredient is the pickle (achar) found in every indian home.

Ingredients

• 6 roti ( I used some rotis which are in fridge)
• 1 cup diced paneer (cottage cheese)
• 3/4 cup diced bell pepper
• 3/4 cup sliced onion
• 3/4 cup tomato
• 1 tsp kasuri methi
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp pickle paste (I used mango pickle/achar)
• 1 tbsp oil
• salt to taste
• sliced onion for serving

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Cooking Procedure

Make a coarse powder of coriander and cumin seeds.

Heat oil in a pan add the onions and saute for 1 min, then add bell pepper and stir.Add the salt and fry a little more and bell pepper should be slightly cruchy. Add tomato and saute for 1 min, now add the crushed coriander and cumin seed powder and fry. Then add paneer cubes and kasuri methi, blend the paneer nicely with the spices.Stir for 1 min, then add the pickle paste and mix nicely and fry for 30 seconds and remove.

Making the kati roll

Warm the roti on a tawa/skillet.Take 2 tbsp of stuffing and place it in the roti lengthwise in the center, sprinkle some onion slices and roll it . Wrap the bottom with a silver wrap and fold the end and serve hot and enjoy.

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Tags: Kari Roll, Wrap, Paneer, Cottage Cheese

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Falafel Stuffed Pita Pockets

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In continuation of my earlier post , I have prepared some falafel and tahini sauce to have with the pita bread. Falafel is basically a mediterranean dish made with chickpeas n used extensively to stuff pitas. I had bookmarked this recipe of falafel and tahini sauce from manjulas kitchen and at last this weekend I got a chance to prepare it. Tahini sauce is also very healthy as it has sesame and parsley. We enjoyed it a lot, it was new to me which made it more fun.

Preparation Time:20 min

Cooking Time: 45 min

Makes: 6-8 stuffed pita pockets

Falafel Ingredients:

• 1 cup chickpeas (soaked overnight, pressure cooked with 1 whistle and 3 min)
• 1/4 cup all purpose flour
• 2 tbsp cilantro
• 2 tbsp parsley
• 1 green chilli
• 1 tsp cumin seeds
• 1 tsp chilli flakes
• 1/2 inch ginger
• oil for deep fry
• salt to taste

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Falafel Preparation:

Grind all the above ingredients except oil to a coarse paste with very little water, the paste must bind with a simple hand grip. Divide it into 20 balls and deep fry until they turn brown. Keep aside.

Tahini Sauce Ingredients

• 1/4 cup sesame seeds
• 1 green chilli sliced
• 2 tbsp olive oil
• 2 tbsp cilantro
• 2 tbsp parsley
• 1 tsp cumin seeds
• 2 tbsp lemon juice
• 1/4 cup water
• salt to taste

Tahini Preparation:

Grind the above ingredients to a smooth paste and keep aside.

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For stuffing the pita we need:

• 16 falafels
• 1/2 cup tahini sauce
• 1 cup chopped lettuce
• 3/4 cup chopped onion
• 3/4 cup chopped tomatos
• 3/4 cup chopped cucumber

Procedure:

Heat one pita pocket on a tawa lightly. Fill with lettuce,onion,tomato,cucumber, falafel and then top it with tahini sauce. Serve immediately.

I am posting this recipe to the following events

A.W.E.D.MENU hosted by niloufer started by DK

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

A visual treat hosted by Sanyukta

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Tags: Pita,Pita Pocket,Pita Bread,Mediterranean Bread,Yeast,Flour,Bake,Baking,Easy Recipe,Baking Recipe,Bread Recipe,Falafel,Falafel and Pita Recipe, Tahini Sauce,Falafel stuffed pitas,Falafel Sandwich,Falafel Wrap, Chickpeas, Sesame Sauce, Garbanzo Beans, Healthy Recipe

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Cottage Cheese Spinach Sandwich

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Sandwich is a favorite breakfast of my hubby when he is in a rush and he wanted to have it after going to office. I prepared this sandwich with some grated home made paneer and spinach which he liked very much,and it is also healthy and filling. This sandwich is very ideal for picnics too. I am sure u will love it.

Preparation Time:10 min

Cooking min: 10 min

Makes : 5 sandwiches

Ingredients:

• 10 slices bread
• 1 cup grated paneer (cottage cheese)
• 1 cup chopped spinach
• 2 small green chillies chopped
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper(I used red)
• 1 tsp chat masala
• 1 tsp oil
• salt n pepper to taste

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Cooking Procedure:

For sandwich stuffing

Heat oil in a pan add onion,green chillies and stir till onion become translucent,then add bell pepper fry for a min and then add spinach and let it cook for 2 min, then add chat masala,salt and pepper and fry for 1 more min.Switch of the stove and paneer and mix it.Your stuffing is ready.

Making the sandwich

Heat a tawa , spray little oil,spread the stuffing on one slice,sandwich it with another slice,toast it till golden brown n enjoy your sandwich.

This recipe goes for the wonderful event Letz Relishh – Paneer hosted by Jaya

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Tags: Cottage Cheese, Spinach, Sandwich, Paneer, Palak, Bread, Easy Recipe, Simple Recipe, Brunch, Picnic, Snack, Travel Food, Healthy Recipe, Tasty Recipe, Kids Recipe

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Chilli Tofu Wrap

There is no need to mention the health benefits of tofu as it is known to everyone....though it has the same texture of paneer we have to shallow fry it nicely before using it in any recipe ... i was a bit lazy yesterday night i wanted something quick to cook and i had some rotis in my fridge so i prepared this chilli tofu and served as a wrap for dinner. It is very filling,tasty and healthy too. I hope u will enjoy it too.

Ingredients:

• 1 cup diced tofu
• 1/2 cup diced onion
• 1/2 cup diced green and red bell pepper
• 2 sliced green chillis
• 1 tbsp chopped garlic
• 2 tbsp tomato ketchup
• 1 tbsp soya sauce
• 1 tbsp chilli sauce
• 1 tbsp olive oil
• a pinch of sugar
• salt to taste

For wrap

• 4 rotis/ tortillas
• slice onions
• sliced tomato

Cooking Procedure

Wash tofu nicely under cold water n keep it in warm water for 10 min ,after 10 min again wash n squeeze gently to

take out excess water from it ,cut tofu bar into cubes

Now heat 1 tbsp oil in a nonstick pan n shallow fry the cubes till all sides light golden brown ,remove the tofu in

to a plate n keep it aside..

Add all the sauce in a bowl,mix nicely n keep it aside

Heat oil in the same pan add garlic,chillies and onion let it saute for a min or two

Add bell pepper and saute for a min

Then add all sauce ,salt ,sugar n mix nicely ,stir for a min

Note: Veggies should not be overcooked as it should be slightly crunchy

Next add tofu cubes mix them gently till all the sauce will blend with and stir for a min

For wrap:

Take one roti add put one full tablespoon of chilli tofu on it lengthwise

Drizzle some fresh sliced onion n tomato on top of it ,wrap / roll it and enjoy

I am sending this post to the holy event Iftar Moments Hijri 1431 hosted by Umm Mymoonah

and also to the Global Kadai - Tofu event at Desi Soccer Mom.

This event was started by Cilantro.

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Spinach Pesto Sandwich

Today i prepared spinach pesto sandwich, i got recipe for pesto from aipi, but i did not have basil and some other

ingredients so i simplified it and made a spinach pesto. While making the sandwich i had sliced the edges

of bread slices which i reused by baking it and served this with spinach pesto and we all enjoyed it as a stick

with a dip.

Ingredients:

• 8 slices bread
• 4 large tomato slices
• 1 tsp grated mozzarella cheese per sandwich

For Spinach Pesto

• 1 cup chopped spinach
• 1/4 cup chopped walnuts (slightly roasted)
• 1/4 cup olive oil
• 1/4 cup grated parmeson cheese
• 1/2 tsp chili flakes
• salt and pepper to taste

Cooking Procedure:

Make a coarse paste of pesto ingredients and keep aside

Cut the edges of bread slices and smear the paste on one slice

Top it with a tomato slice, grated cheese and sandwich it with another slice.

Heat a tawa , spray little oil , toast the sandwich with light pressure till golden brown

Enjoy your sandwich.

Tip: The discarded edges of bread slices can be baked at 350 F for 5-7 min and used as sticks to dip in spinach pesto.

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Crispy Corn Mushroom Sandwich

There is a beautiful story i want to share about the sandwich. One day i was going in train and we ordered a sandwich from Hot Breads Bakery. It had a lovely package with a historical background printed on it that in old England , the Earl of Sandwich was an avid player of cards . One evening as it grew late into the game he became hungry . He called for his cook to make him something that would not mess up his hands . His cook thinking quickly grabbed some leftover meat with cheese and sliced some bread . Placed the ingredients between the bread and served it to his master !! And the first sandwich was created.Whenever i prepare a sandwich i automatically remember this story.

I am sure u will enjoy my version of sandwich

Ingredients:

• 8 bread slices
• 1 cup sliced mushrooms
• 3/4 cup sweet corn
• 1/2 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped tomato
• 1 tbsp grated cheese
• 1/4 tsp black pepper powder
• salt to taste
• 1 tsp olive oil

Cooking procedure:

Heat oil in a pan,add onion and fry till it get translucent

Add mushroom,sweet corn and bell pepper and stir for 3-4 min

Add chopped tomatoes, salt n black pepper n stir nicely

Switch off the flame n add the cheese to the mixture n mix it till blends

Spray oil on a tawa ,spread 1 tbsp mixture on each bread slice n place an empty slice over each

Toast it with little pressing on the top and after a min flip it n toast till golden brown (in place of tawa a sandwich maker can also be used)

Serve hot n crispy sandwiches

This post goes to an event Vegetable/Fruit A Month - Corn hosted by Torviewtoronto and started byPriya

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