Paneer tikka kathi roll with zero oil

Paneer is not very popular in my family. Though I keep on trying with it. Currently I am in mood of no oil or less oil cooking, so I prepared this kathi roll with no oil. Still it was tasting awesome. This is actually a normal Roti & curry. But if you serve it in a different way it will be a variety in everyday's meal:). My husband likes such things than normal 'Roti Sabji'. He says just eating one roll can fulfill my one meal. No guilt of eating kathi roll with lots of butter and maida.

Ingredients

For Roti

Whole wheat flour - 1 cup

Milk - 1/2 cup

Salt - 1/8 teaspoon

For Tikka

Paneer - 1 cup (cut into little cubes)

Capsicum - 1 (cut into small square)

For Marination

Hung Curd - 1/2 cup

Red chilli powder - 1/2 teaspoon

Garam Masala Powder - 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Coriander Powder - 1/2 teaspoon

Ginger-Garlic Paste - 1 teaspoon

Shahijeere - 1/4 teaspoon

Kasoori Methi - 1/2 teaspoon

Vinegar - 1 teaspoon

Salt as per taste
For Roll

Sliced onion - 1 medium

Green pudina Chutney - 2-3 teaspoon

Chat Masala for Sprinkling


Procedure

Mix all the ingredients of Marination in one Bowl. Add Paneer and Capsicum cubes in it. Marinate it for 10-15 minutes.

Knead a dough for the roti with given ingredients. Dough should be like our normal chapati dough. Adding milk will increase it's crispiness because we are not using oil for rotis. Keep aside for 10 minutes.

Now heat a nonstick kadai and saute the marination on low flame for 2-3 minutes. Then on high flame for another 2-3 minutes stirring occasionally.

Make small balls of kneaded dough. Roll out roti. Cook roti on tava from both sides.

While Serving , Take one roti and spread 1/2 teaspoon of Green pudina chutney on it. Now take 2 teaspoon of paneer tikka feeling and spread on the centre of the roti. Spread some sliced onion. Sprinkle some chat masala. Now fold the roti horizontally from lower side and then roll it vertically. By this while eating your feeling will not come out of the roll. Now cook the rolls on hot tava. Serve it with tomato ketchup. If you want, you can cut the rolls in 2-3 pieces while serving.



This goes to Tasty Appetite's “Letz Relishh ...Paneer" Event

And
Pari's event, 'Only Kid's Delight'

And Sara's Monthly Mingle - Party Treats Event. initiated by Meeta

Methi Chaman

This is one of those recipes which I learnt just after marriage. It resembles with palak paneer. It has it's different taste. This is a very rich dish.

Ingredients
Fenugreek leaves (methi) - 1 bunch
Spinach leaves (palak) - 1 bunch
Cottage Cheese (paneer) - 200gms
Milk - 3 tablespoon
Chopped onion - 2
Oil - 3 tablespoon
Sugar - 1 tablespoon
Salt to taste

For Paste
Coriander powder - 1 tablespoon
Chopped Onion -1
Green chilies - 4-5
Cumin - 1 teaspoon
Cardamom - 2
Black pepper - 5
Garlic cloves - 8
Ginger - 1 inch

Procedure

Soak the ingredients given under 'For Paste' in little water for an hour. Clean and wash methi and palak. Grind to a smooth paste. Make very small cubes of paneer or just grate it. Make a paste of soaked items. Heat oil in kadai fry onion till it gets golden brown. Now add the paste. Fry it for a minute. Then add paneer and saute it. Lastly add the green paste, milk, sugar and salt. Reduce heat and simmer till the gravy thickens. Serve hot with Roti or Rice.

This recipe goes to Sara's Monthly event - Cheese

Palak Paneer Paratha

This paratha was invented because of my husband's habit of eating. He doesn't like to eat roti, dal, subji daily. So one day I was planning to make palak paneer for lunch. But suddenly he declared, I want some parathas today. Then I mix up Roti and palak paneer and made this Palak Paneer Paratha (3P's) with pineapple Raita.

Ingredient

For Cover
Atta (wheat flour)- 2 cups
Palak/ spinach - 1 bunch
Green chilly - 2-3
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Salt to taste

For Stuffing
Grated Paneer - 1 cup
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Ajwain - 1/2 teaspoon
Garam Masala powder - 1/2 teaspoon
Salt to taste.

Butter for parathas

Procedure

Clean and wash spinach leaves. Blanch it in a boiling water. Strain the water and immediately keep it under cool water so the green color will remain intact.
Make a paste of spinach and green chilies in mixer. In a large bowl take this green puree and all other remaining ingredients of cover. Knead into a soft dough with little oil. Keep aside for half an hour.
Mix together all the ingredients to be used for stuffing in a bowl.
Make small lemon size balls of the dough. Roll out the dough like a puri. Stuff it with 2 table spoon of stuffing (you can fill the stuffing as per your choice). Close the ends of the puri at the center and make a ball.Seal it nicely so that stuffing doesn’t come out while rolling. Now roll this stuffed ball into flat paratha. Heat griddle, fry paratha using a little butter, until both sides are golden brown. Serve with Raita, chutney or pickle.
You can roll it in aluminum foil and carry as a lunch.