Dish of the Day:
Ingredients for paneer filling:
200 gms bar of paneer,2 Medium size onions,3 Cloves of garlic,
1 Medium ripe tomato,1 tbsp fresh grated ginger,1 - chopped Medium green chili
2 tbsp chopped coriander leaves,1/2 tbsp coriander powder,
1/4 tbsp turmeric powder,1/4 tbsp red chili powder,1/2 tbsp garam masala,
1/4 tbsp ground black pepper, plain yogurt (optional),vegetable oil and salt
Ingredients for garnishing:
1 finely chopped Medium size onions ,1 finely chopped large tomato
3 tbsp fresh grated ginger ,1 Cup chopped coriander leaves,
Ingredients for the wrap:
Procedure:
For Wraps:
Add all purpose flour and whole wheat flour in a mixing bowl, now add a little water at a time and mix it with flour until it form a dough, knead it for few minutes, until the dough become soft and just the right rolling consistency.
Keep it aside in the refrigerator for at least 15 minutes.
.
For Paneer Filling:
1. Cut the paneer in ½ “Cubes. Keep them aside. Chop onions and garlic. On high heat add the oil in a nonstick frying pan or in a sauce pan, add chopped onions and garlic and sauté, while periodically stirring.
2. Once the onions become light brown add chopped tomato, coriander powder, red chili powder, turmeric powder and mix with the onions and fry for few seconds.
3. Now add grated ginger, chopped green chilies, garam masala, ground black pepper and mix, cook for another 5 minutes, add paneer cubes mix and cover the pan and cook for 5 to 6 minutes sprinkle chopped coriander leaves, turn the stove off.
4. Paneer curry should not be too dry leave it little juicy.
For stuffing and wrapping:
1. Pre heat the tava on medium heat and grease it. Make chapathis using a rolling pin roll in to a 9” to 10” circle or preferred size,
2. Now Place the wrap on the hot greased tava and let it cook.
3. Put some oil over the top surface of the wrap and with the spatula spread evenly then turn the wrap to other side and spread oil, and cook.
4. Once the warp is made take it off form the tava.Lay flat the wrap over the plate.
5. Now with the spoon or spatula take some paneer curry and put length wise in the center of the left side of the wrap leaving about 2” in the bottom and 2” on the side.
6. Add some chopped onions, chopped tomatoes, chopped ginger, chopped green chilies and chopped coriander leaves
7. Now fold the bottom of the wrap over the filling (that will close the bottom and stuffing will not come out) and now take the left hand side off the wrap fold over the filling and fold again until you reach to the other right hand side end of the wrap, turn the wrap over and lay it folded side down.
8. Let the wrap rest for a moment to ensure the wrap has time to mold itself closed. Serve the frankie hot with coriander chutney.
Tip of the day:
To clean a chopping board after use, sprinkle with baking soda (bicarbonate of soda), rub into board with a clean cloth - good as new.
Entertainment of the Day:
Word of the Day:
Manners make the man.
Possibly: a person's manners show their origins.
200 gms bar of paneer,2 Medium size onions,3 Cloves of garlic,
1 Medium ripe tomato,1 tbsp fresh grated ginger,1 - chopped Medium green chili
2 tbsp chopped coriander leaves,1/2 tbsp coriander powder,
1/4 tbsp turmeric powder,1/4 tbsp red chili powder,1/2 tbsp garam masala,
1/4 tbsp ground black pepper, plain yogurt (optional),vegetable oil and salt
Ingredients for garnishing:
1 finely chopped Medium size onions ,1 finely chopped large tomato
3 tbsp fresh grated ginger ,1 Cup chopped coriander leaves,
2 fine chopped Green chilies
Ingredients for the wrap:
1 Cup all purpose flour,½ Cup of whole wheat flour, water and Vegetable oil
Procedure:
For Wraps:
Add all purpose flour and whole wheat flour in a mixing bowl, now add a little water at a time and mix it with flour until it form a dough, knead it for few minutes, until the dough become soft and just the right rolling consistency.
Keep it aside in the refrigerator for at least 15 minutes.
.
For Paneer Filling:
1. Cut the paneer in ½ “Cubes. Keep them aside. Chop onions and garlic. On high heat add the oil in a nonstick frying pan or in a sauce pan, add chopped onions and garlic and sauté, while periodically stirring.
2. Once the onions become light brown add chopped tomato, coriander powder, red chili powder, turmeric powder and mix with the onions and fry for few seconds.
3. Now add grated ginger, chopped green chilies, garam masala, ground black pepper and mix, cook for another 5 minutes, add paneer cubes mix and cover the pan and cook for 5 to 6 minutes sprinkle chopped coriander leaves, turn the stove off.
4. Paneer curry should not be too dry leave it little juicy.
For stuffing and wrapping:
1. Pre heat the tava on medium heat and grease it. Make chapathis using a rolling pin roll in to a 9” to 10” circle or preferred size,
2. Now Place the wrap on the hot greased tava and let it cook.
3. Put some oil over the top surface of the wrap and with the spatula spread evenly then turn the wrap to other side and spread oil, and cook.
4. Once the warp is made take it off form the tava.Lay flat the wrap over the plate.
5. Now with the spoon or spatula take some paneer curry and put length wise in the center of the left side of the wrap leaving about 2” in the bottom and 2” on the side.
6. Add some chopped onions, chopped tomatoes, chopped ginger, chopped green chilies and chopped coriander leaves
7. Now fold the bottom of the wrap over the filling (that will close the bottom and stuffing will not come out) and now take the left hand side off the wrap fold over the filling and fold again until you reach to the other right hand side end of the wrap, turn the wrap over and lay it folded side down.
8. Let the wrap rest for a moment to ensure the wrap has time to mold itself closed. Serve the frankie hot with coriander chutney.
To clean a chopping board after use, sprinkle with baking soda (bicarbonate of soda), rub into board with a clean cloth - good as new.
Entertainment of the Day:
Manners make the man.
Possibly: a person's manners show their origins.
No comments:
Post a Comment