Once a story teller always a story teller. I have loved stories and I like to remain connected to beautiful stories whether I have heard them or read them. Many of you might want to know why do we need a story preceding a recipe? After all people who come to your post would surely have come for the recipe and not your story. True.
When I started my blog I wanted to connect somewhere with dreamers like me who would love my stories and in turn tell me theirs. Maybe most people who visit my blog will never read my story and will go straight down to printing the recipe for replicating in their kitchen. But I am sure that somewhere out there that someone is surely there who will read my story and come back to read some more.
Then, why don't I simply tell stories? Why do I have to attach a recipe with it? I believe every thing in our life from our food, day to day activities have little anecdotes associated with them,which many of us push away in a corner of our memory, but in solitude each one of us have smiled remembering those little incidents which might have resulted in the creating of a recipe or may be any impromptu story for our little one, or breaking into a dance when no one was looking or singing out loud without a care as a result of an unexpected compliment from that special someone.
Numerous incidents which are so beautiful that they could make you smile, I am sure will also make many out there relate and smile, cause every recipe in our kitchen have a little but wonderful story associated with them. It maybe the first time when you tried making the dish or maybe one day by chance your regular dish became a star and got overwhelming appreciation. I wanted to share each story and not keep it only in my memories as my smile emanating agent. I wanted every reader who visit my post and read my story think "Oh this also happened with me", and smile and re-live that memory. That's what I want, to gain a smile with every post even if they are few and hard to come by. If my post can be a stimulus for putting a smile on any face, I shall feel my idea of starting this blog has become successful.
So what is the story behind this dish? A bunch of lovely food bloggers who got me into a Blog Hop and made me comb Google, You Tube and Recipe Books to create a platter for BREAKFAST which was the theme of our first Blog Hop. I have put together two recipes in the TANGY PANEER BEETROOT OATS ROTI WRAP and given below are the links of the recipes which I have used as my guideline. I have also added my own touchs here and there.
I wanted to give the conventional VEG KATHI ROLL OR PANEER KATHI ROLL a little twist and therefore I have changed the wrap or roti in the KATHI ROLL which is normally made of MAIDA/ALL PURPOSE FLOUR and instead used a wrap or roti which was made by combining WHOLE WHEAT FLOUR, OATS and BEETROOT. This not only made the wrap healthy but also the bright red colour imparted by the beetroot to the wrap is a big pull for KIDS.
So go ahead try this recipe and change the colour of the wrap to green by adding SPINACH PUREÉ or purple by adding the extracts from the Purple Cabbage or BAINGANI PATTA GOBHI. Add your own ingredients and modify the filing too with your personal touch. Use these wraps for your brunch parties, cut the wraps into bite size and serve as finger food or snacks to your guests.
TANGY PANEER/COTTAGE CHEESE IN A BEETROOT, OATS ROTI WRAP :
CUISINE : INDIAN / FUSION
COURSE : MAIN
MEAL TYPE : BREAKFAST
TIME : 30 Minutes for Preparation+30-40 Minutes Cooking Time
INGREDIENTS :
For the Roti Wraps :
(Makes approximately 6 Roti Wraps)
1) Whole Wheat Flour : 1/2 Cup
2) Oats - 2-3 tbsp
3) Beetroot Juice - 1/2 tbsp
4) Yogurt / Milk - 1 tbsp ( added to get really soft rotis or Indian breads)
5) Salt to taste
For the Filling :
1) Paneer/ Cottage Cheese - 100 gms Cut into 1/2 inch squares
2) Red Onion - 1 Medium Diced into 1/2 inch squares
3) Green Bell Pepper - 1 Medium Cut into 1/2 inch squares after removing the seeds and the rib off the Bell Pepper
4) Tomato - 1 Medium Diced into 1/2 inch squares after removing the seeds
For the Filling Marinade :
1) Yogurt/ Dahi - 2 tbsp
2) Gram Flour/Besan - 1 tbsp
3) Ginger Garlic Paste - 1 tsp
4) Red Chilli Powder - 1/2 tsp Less or more according to your taste
5) Turmeric Powder - 1/4 tsp
6) Chaat Masala - 1/2 tsp (Available in Indian stores)
7) Garam Masala - 1/2 tsp
8) Kasoori Methi / Dried Fenugreek Leaves - 1/2 tsp
9) Oil - 1 tbsp
FOR THE ROTI WRAPS :
1) Assemble all the Ingredients together.
2) In a mixing bowl, mix Whole Wheat Flour, Oats, Beetroot Juice, yogurt or Milk, Salt and knead manually or with the help of a food processor to get a soft dough. Cover the bowl with a cling film wrap and let the dough rest for 15 minutes.
3) Divide the dough into small balls of equal sizes, dust the work area with dry flour and with the help of a rolling pin flatten the ball sized dough working from the centre outwards to form a round shaped roti. Place the roti on a girdle/tawa and cook evenly both sides, turning the other side to face the tawa/ girdle as one side gets cooked. Repeat this process with the remaining dough balls.
FOR THE COTTAGE CHEESE / PANEER FILLING :
1) Assemble all the Ingredients on the work station.
2) In a bowl put together Yogurt/Dahi, Gram Flour/Besan, Ginger Garlic Paste, Red Chili Powder, Turmeric Powder, Chaat Masala Powder, Garam Masala Powder, Kasoori Methi/Dried Fenugreek Leaves, Oil and whisk together using a wire whisk or fork till you get a thick batter free of lumps.
3) Add in the Cottage Cheese / Paneer Cubes, Red Onions, Green Beel Pepper, Tomate and with the help of a spoon gently and evenly spread the marinade to coat all the ingredients properly. Leave the marinated Ingredients in Room Temperature at least for 20 Minutes.
4) Take a non stick pan or wok, add the marinated Cottage Cheese/ Paneer along with the other Ingredients in it and on low flame cook till the marinade does not give out /emanate any raw smell. Remove from the flame. Once it cools Add 1/2 Tbsp Lime juice and mix ( Optional )
TO ASSEMBLE THE TANGY PANEER IN THE BEETROOT OATS ROTI WRAP :
1) On a clean working surface place one Roti/Wrap and in the centre place about 2 Tbsp of the Filling.
2) Fold into a parcel as shown below. Seal using tooth picks.
3) Once the Parcels are ready put them in a hot Girdle/ Tawa for 30 secs on both sides and plate.
4) Serve hot with the Green Apple dip.
INGREDIENTS :
For the Roti Wraps :
(Makes approximately 6 Roti Wraps)
1) Whole Wheat Flour : 1/2 Cup
2) Oats - 2-3 tbsp
3) Beetroot Juice - 1/2 tbsp
4) Yogurt / Milk - 1 tbsp ( to get really soft rotis or Indian breads)
5) Salt to taste
For the Filling :
1) Paneer/ Cottage Cheese - 100 gms Cut into 1/2 inch squares
2) Red Onion - 1 Medium Diced into 1/2 inch squares
3) Green Bell Pepper - 1 Medium Cut into 1/2 inch squares after removing the seeds and the rib of the Bell Pepper
4) Tomato - 1 Medium Diced into 1/2 inch squares after removing the seeds
5) Lime Juice - 1/2 tbsp optional
For the Filling Marinade :
1) Yogurt/ Dahi - 2 tbsp
2) Gram Flour/Besan - 1 tbsp
3) Ginger Garlic Paste - 1 tsp
4) Red Chilli Powder - 1/2 tsp Less or more according to your taste
5) Turmeric Powder - 1/4 tsp
6) Chaat Masala - 1/2 tsp (Available in Indian stores)
7) Garam Masala - 1/2 tsp
8) Kasoori Methi / Dried Fenugreek Leaves - 1/2 tsp
9) Oil - 1 tbsp
GET COOKING IN SIMPLE STEPS :
FOR THE ROTI WRAPS :
1) Assemble all the Ingredients together.
2) In a mixing bowl, mix Whole Wheat Flour, Oats, Beetroot Juice, yogurt or Milk, Salt and knead manually or with the help of a food processor to get a soft dough. Cover the bowl with a cling film wrap and let the dough rest for 15 minutes.
3) Divide the dough into small balls of equal sizes, dust the work area with dry flour and with the help of a rolling pin flatten the ball sized dough working from the centre outwards to form a round shaped roti. Place the roti on a girdle/tawa and cook evenly both sides, turning the other side to face the tawa as one side gets cooked. Repeat this process with the remaining dough balls.
FOR THE ROTI WRAPS :
1) Assemble all the Ingredients together
.
2) In a mixing bowl, mix Whole Wheat Flour, Oats, Beetroot Juice, yogurt or Milk, Salt and knead manually or with the help of a food processor to get a soft dough. Cover the bowl with a cling film wrap and let the dough rest for 15 minutes.
3) Divide the dough into small balls of equal sizes, dust the work area with dry flour and with the help of a rolling pin flatten the ball sized dough working from the centre outwards to form a round shaped roti. Place the roti on a girdle/tawa and cook evenly both sides, turning the other side to face the tawa/ girdle as one side gets cooked. Repeat this process with the remaining dough balls.
FOR THE COTTAGE CHEESE / PANEER FILLING :
1) Assemble all the Ingredients on the work station.
2) In a bowl put together Yogurt/Dahi, Gram Flour/Besan, Ginger Garlic Paste, Red Chili Powder, Turmeric Powder, Chaat Masala Powder, Garam Masala Powder, Kasoori Methi/Dried Fenugreek Leaves, Oil and whisk together using a wire whisk or fork till you get a thick batter free of lumps.
3) Add in the Cottage Cheese / Paneer Cubes, Red Onions, Green Beel Pepper, Tomate and with the help of a spoon gently and evenly spread the marinade to coat all the ingredients properly. Leave the marinated Ingredients in Room Temperature at least for 20 Minutes.
4) Take a non stick pan or wok, add the marinated Cottage Cheese/ Paneer along with the other Ingredients in it and on low flame cook till the marinade does not give out /emanate any raw smell. Remove from the flame. Once it cools Add 1/2 Tbsp Lime juice and mix ( Optional )
TO ASSEMBLE THE TANGY PANEER FILLING IN THE BEETROOT OATS ROTI WRAP :
1) On a clean working surface place one Roti/Wrap and in the centre place about 2 Tbsp of the Filling.
2) Fold into a parcel as shown below. Seal using tooth picks.
3) Once the Parcels are ready put them in a hot Girdle/ Tawa for 30 secs on both sides and plate.
4) Serve hot with the Green Apple dip.
CHECK LIST:
FOR THE ROTI WRAPS :
1) Whole Wheat Flour, 2) Oats, 3) Beetroot Juice, 4) Yogurt / Milk, 5) Salt to taste
For the Filling :
1) Paneer/ Cottage Cheese, 2) Red Onion, 3) Green Bell Pepper, 4) Tomato
For the Filling Marinade :
1) Yogurt/ Dahi, 2) Gram Flour/Besan, 3) Ginger Garlic Paste, 4) Red Chilli Powder, 5) Turmeric Powder,
6) Chaat Masala, 7) Garam Masala, 8) Kasoori Methi / Dried Fenugreek Leaves, 9) Oil
NOTE :
This recipe is a basic guideline and you can let your imagination run free and incorporate any ingredient either in the wrap or in the filling.
Will wait eagerly for all your valued interactions. So start putting them down in the comment box below.
DEAR FRIENDS THIS POST OF MINE IS PARTICIPATING IN THE VEG BOX EVENT TITLED BEETROOT WHICH IS BEING GUEST HOSTED BY MY DEAR FRIEND AND CO-BLOGGER VANI PADMANABAN AUTHOR OF A FANTASTIC BLOG MARUDHUS KITCHEN.
THIS EVENT IS THE BRAIN CHILD OF ANOTHER TALENTED BLOGGER NAYANA AUTOR OF THE BLOG CITRUS SPICE
THE LINK FOR THIS EVENT IS GIVEN BELOW:
http://marudhuskitchen.com/www/veg-box-beetroot-event-announcement/
THIS EVENT IS THE BRAIN CHILD OF ANOTHER TALENTED BLOGGER NAYANA AUTOR OF THE BLOG CITRUS SPICE
THE LINK FOR THIS EVENT IS GIVEN BELOW:
http://marudhuskitchen.com/www/veg-box-beetroot-event-announcement/
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