Paneer roll-up

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Paneer roll up is a very easy snack to prepare and an easy grab for the kids. You can make this as breakfast or as an evening snack or pack it for lunch!

I loved the crunch on the outside of the roll. Using butter for roasting it, gives it a nice flavor too 🙂

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INGREDIENTS:

Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml

Paneer(crumbled) – 1 cup
Onion – 1/2 no of medium size, chopped
Ginger garlic paste – 1/2 tsp
Green chilli – 1
Cumin seeds – 1/4 tsp
Red chilli powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1/2 tsp
Garam masala – 1/4 tsp
Coriander leaves – 6-7 strands
Oil – 3 tbsp
Salt – to taste(apprx. 1/2 tsp)
Bread slices – 5-6 nos
Salted butter – 1 tbsp

METHOD:

1. Heat oil in pan and add cumin seeds. Once it splutters, add chopped onion, ginger garlic paste, chopped green chillies and salt.
2. Once onions turn light pink, add red chilli powder, turmeric powder, coriander powder and garam masala.
3. Saute till the spices cook well and oil starts to separate. Then add paneer and mix well with the spices.
4. Cook for 3-4 mins in medium high flame. Garnish with chopped coriander leaves.
5. Slice off the sides of the bread slice. Using a rolling pin, roll out the bread slice.
6. Sprinkle some water on the bread slice and spoon in 1 tbsp of filling on the bread slice.
7. Firmly roll the bread and using some water, try to stick the end of the bread, so that it doesn’t roll out.
8. Repeat steps 5-7 for each slice of bread or till the filling is used up completely.
9. Heat butter in a pan. Pressing lightly, roast both sides of the rolled bread till the bread turns light brown, to form slightly crispy paneer roll-ups.

Enjoy with ketchup!

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Home-made Paneer

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The only time I make paneer is when I know that I have too much milk left in the refrigerator and I wouldn’t be able to use it before expiry. That’s when I start thinking of making some paneer dish. Both DD and me don’t prefer to eat paneer 🙂

Having said that, there are couple of things that I make using paneer that we like. But we can’t have it more than once in a week!!! Thats how much we dislike paneer. Sorry, no offense to my paneer loving friends 😀

So here is a good way of not wasting milk. I have a paneer roll recipe coming up, which is a good snack and a great lunch box idea for kids.

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INGREDIENTS:

Milk – 1/2 Gallon or 2 litres
Vinegar – 3 tbsp

METHOD:

1. In a saucepan bring milk to boil.
2. Pour vinegar into boiling milk and give it few seconds to split. Keep stirring.
3. After few mins, the milk splits and the whey will turn light green. Then remove the saucepan from burner.
4. Using a strainer, strain the excess whey and collect the paneer in a cheesecloth. Tie the cheesecloth from both ends and hang it for 15-20 mins so the excess water drips off.
5. If you are using scrambled paneer for your recipe, the paneer is ready for use immediately. Just take out the paneer and crush it with your hands.
6. If not, while still wrapped in the cheesecloth, try to give a flat shape to paneer and keep a heavy flat weight on top of it. Let it rest for 30-40 mins.
7. Take the paneer from cheesecloth and slice it into desired shape.