I began cooking very late in life. Atleast i think so. When you begin late, you are definitely not at an advantage but you can make things sunnier by picking up some wonderful recipe books by authors like Tarla Dalal and Sanjeev Kapoor. The first time i went to Bengaluru after i tied the knot, i shopped in a frenzy. And i literally lived in Crossword, probably the place where i spent most of my weekends in when i was in college. I love the store because they let you read in peace without buying books. So, that weekend i was there and i bought way too many books. I went with a bulging wallet and came back with a very thin one which was fattened up later by my dad. What i bought included this small book by Tarla Dalal, ” Paneer”.
Paneer, a protein rich food better known as cottage cheese, is a staple in most of the vegetarian households. In my pantry, it occupies a very special place, regardless of whether i use it or not. Maybe that s what made me buy that book. And trust me, i ve loved everything about that small unimposing book.
The book has about 35 recipes. All of them that you will love. It has everything from starters, subzis and some parathas too. Everything made with paneer. While the paneer khurchan, navrathna curry and the paneer pasanda wont fail you when you have to cook for a small dinner, the broccoli aloo aur paneer stir fry and the baby corn paneer jalfrezi are some dishes which you will want to pack for your hubby s lunch. The lifafe parathas and paneer tika kathi rolls are very good options if you want a filling breakfast. Some recipes that surely took me by surprise are the makhmali paneer and Kapi Cho Paneer. Every single recipe is a delight and all this at a paltry sum of 89 bucks. Can you want more? You can easily plan a restaurant style menu for a party with this book on hand. So go ahead and pick up a copy while you are browsing around in a bookstore.
In the wee hours of monday morning, after some hazy dreams of butter and a veggie delight sub,( i know it s not a likely combination, but its a dream), a craving to eat paneer kicked in. I wanted to eat paneer so badly that ouch! it hurt. I decided i shall make something paneerish the next day and i knew i ll go back to my trusted book of Tarla Dalal s Paneer. I did find the back and i made these paneer cigar rolls. I wanted to deep fry and eat them with a crunch but then there s Mr. P who is back to soupy dinners. So i just took pity on him and baked my cigars. I was not disappointed at all. In fact i couldnt have been happier. Make some of these rolls for a party or when you have a craving at home. You will definitely fall in love with these.
Prep Time: Under 10 mins
Cook Time: Under 15 mins
Yields 10 rolls
( I baked them because i wanted to have a healthy version.You can also deep fry them and in case of deep frying then add only 3 tbsp grated cheese. Or you get a very cheesy oil and soggy rolls at the end of it all. I used gouda cheese the first time i made it and simply loved the flavor. If you are not a cheesy person, go on and use about 2 tbsp of cream. If you want a spicier version, add some chili flakes or chili sauce. And keep an eye on the salt as the chili garlic sauce and the cheese has some in it already.You can make this ahead maybe in the morning if you want it by the night and store in the fridge. Reheat in a microwave and serve.)
What you need?
For The Cover:
Samosa patti 5 nos
Maida 1 tbsp
Water 1 tbsp
For The Filling:
Paneer crumbled 3/4 cup
Spring onions a small bunch chopped finely
Chili garlic sauce 2 tbsp
Mozarella cheese or gouda cheese 1/4 cup grated
Salt to taste
For Baking :
Olive oil 2 tbsp
How to make it?
Preheat the oven to 180 c.
Make a paste with the maida and the water and set aside.
Lets make the filling next.
Heat a kadai with some olive oil. Add the spring onions and saute till they are aromatic.
Now, add the sauce, cheese and give a nice stir.
Add the crumbled paneer next and combine well.
Now, assembling the cigar rolls. It s a complete breeze and is an absolute delight to any beginner.
Now, halve each samosa patti.
Take one half of a patti, add about a tbsp of the filling.
Start rolling from the end where you placed the filling and go on rolling till you reach the end.
Apply the maida paste at the other end where you finish rolling and seal the roll.
Line a baking tray with tin foil. Grease the foil with a lil oil.
Bast the rolls with a little olive oil on both the sides and place them on the baking tray.
Bake for 10 mins and then, remove, flip the rolls over and bake for a further 3 to 4 mins.
That s it. You are done. What a sail through recipe right??
Serve hot with tomato ketchup or minty chutney.
Make the rolls, relish them and buy the book when you have some time. 🙂
Sending my rolls to Raji s Healthy Diet Event Baked Goodies, Radhika s Lets Cook Greens, Lets Cook Speedy Snacks and Bake Fest guest hosted by Kalyani for Vardhini