Never imagined I would ever go through a period when the very thought (don't even mention the smell!!) of food would revolt me !!Well, I did... all for a good cause...the stork is on its way to our home. This is also why I haven't been updating this blog for such a loong time. Now you know...
Now that I'm back to 'eating' (dreaming about food takes top priority, however!)I've got back to 'cooking' too. Energy levels are not always at peak so I try to make up one dish options that can provide adequate, wholesome nutrition. The following has been adapted from Tarla Dalal's "Cooking with one teaspoon oil" with very minor tweaks.
Ingredients for Paneer Tikka filling
Paneer (indian cottage cheese) - 1 cup (cut into cubes)
Potato - 1 large (boiled and cubed)
Tomato - 1 large (diced)
Capsicum - 1 (deseeded and diced)
For the marinade
Hung curd - 1 cup (pour thick yoghurt through a muslin cloth, let the liquid part drain away)
Red chilli powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger & garlic paste - 1 teaspoon
Bengal gram flour (besan/chick pea flour/kadalai maavu)- 2 teaspoons
Chaat masala - 1/2 teaspoon
Kasuri methi (dried fenugreek leaves) - 1 teaspoon
Garam masala - 1/4 teaspoon
Lemon juice - 2 teaspoons
Olive oil - 1 teaspoon
Salt to taste
For the roll
Mix together the ingredients for the marinade into a smooth batter. Add in the ingredients for the filling and let marinate for atleast an hour. Heat a couple of teaspoons of oil in a pan and add the marinated pieces in. Saute on medium flame for a few minutes. Let cool.
Whole wheat flour - 200 gms
Warm milk - 1/4 cup
Salt to taste
Water for kneading
Knead everything into a chappathi (roti/tortilla) kind of dough. Cover and let stay for an hour. Shape into large lemon sized balls and roll (leaven) out into chappathis. Place each chappathi on a hot gridle (flat tava) and cook till light brown spots appear, turn and cook other side. Place a portion of the filling on one side of the chappathi and roll up tightly. If required secure with a tooth pick. Place in a greased baking tray and warm in an oven at 150 degrees for 5 minutes. Alternatively brown the rolls on a hot girdle with a light sprinkling of oil.
Serve hot with green chutney and salad.