Stuffed Paneer Dosa

          Serve your favorite dosas in a different style with these paneer stuffing. They instantly turns delicious, healthy and wholesome too. You can experiment with any stuffing of your choice. It serves as a great option for a lunch box meal and a light dinner apart from having them for breakfast. So check out the step by step pictorial recipe to prepare it.

  

• 4-5 cups batter 
• 150-200 gms. paneer, mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• handful of coriander leaves, chopped
• 2-3 tbsp. fried onions
• 2 fresh red chilies, chopped
• oil to shallow fry

           In a bowl, mix together paneer, salt, turmeric powder, garam masala powder, coriander leaves, fried onions and red chilies. Keep aside.

          Heat a tawa / griddle and add 1/2 tsp. oil. Sprinkle some water over it. When it sizzles off, wipe clean with a kitchen towel.

          Pour a ladleful of the batter and spread it around into a circle with the back of the ladle. Drizzle some oil over and around the edges. Place a little of the stuffing lengthwise on one side of the dosa.

          Gently roll it over like a wrap and transfer to a serving plate. Make similar dosas with the paneer stuffing and serve with coconut chutney and sambar.

                     Mix paneer, salt, turmeric powder, garam masala powder, coriander leaves, 
                     fried onions & red chilies. Keep aside.

                   Pour a ladleful of the batter & spread it around into a circle with the 
                   back of the ladle. Drizzle some oil over & around the edges. Place some
                   of the stuffing lengthwise on one side of the dosa.

                          Gently roll it over like a wrap & transfer to a serving plate. Make 
                          similar dosas with the paneer stuffing. 

                                 Serve with coconut chutney & sambar.

Stuffed Paneer Idli

          Make your breakfast super delicious, healthy and different with these stuffed idlis. I made a stuffing out of paneer, which is loaded with protein. They are perfect for breakfast, lunch, dinner or as a lunch box meal. Relish them with coconut chutney, sambar and idli podi for a wholesome meal. So check out the step by step pictorial recipe to prepare it.

• 4-5 cups batter 
• 150-200 gms. paneer, mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• handful of coriander leaves, chopped
• 2-3 tbsp. fried onions
• 2 fresh red chilies, chopped
• oil to shallow fry

          In a bowl, mix together paneer, salt, turmeric powder, garam masala powder, coriander leaves, fried onions and red chilies. Keep aside.

          Pour a little of the batter into each of the greased idli mould. Then spread a layer of the paneer mix and cover it with another layer of the idli batter. 

          Steam for 12-15 minutes. When cool, demould them and serve with coconut chutney (or any chutney as preferred) and sambar. 

        

                           Mix paneer, salt, turmeric powder, garam masala powder, coriander
                           leaves, fried onions & red chilies. Keep aside.

                      

                                     Pour little batter into each of the greased idli mould. 

                                             Then spread a layer of the paneer mix.

                             Cover it with another layer of idli batter. Steam for 12-15 min. 

                      When cool, demould & serve with coconut chutney & sambar.                           

                   

Baked Paneer Pin Wheels

          Here are some delicious pinwheel snacks stuffed with paneer. They are great as appetizers or tea-time snacks to be relished with tomato ketchup or green chutney. The stuffing can vary according to individual preference and can also be deep fried. To prepare this simple and easy recipe, check out the step by step pictorial recipe to prepare it. 

• 1 & 1/2 cups plain flour
• salt to taste
• 1/2 tsp. carom seeds (ajwain)
• 1 tbsp. melted butter / olive oil
• oil to shallow fry

Stuffing-

• 150 gms. paneer, mashed / grated
• salt to taste
• pinch of turmeric powder
• 1 tsp. garam masala powder
• 2-3 tbsp. fried onions
• 1 tsp. red chili flakes
• 1 small onion, chopped
• 1/2 tsp. ginger, grated
• handful of coriander leaves, chopped

          In a bowl, mix together plain flour, salt, oil and ajwain. Knead a dough by adding required quantity of water. Keep aside for 10-15 minutes. 

          Mix together all the ingredients for the stuffing and keep aside. Divide the dough into 2 equal portions. Roll out each portion by dusting some flour.

          Spread 4-5 tbsp. of the paneer mix. Fold the chapati from one end to the other. At the end of the roll, apply some water at the edge and secure the roll firmly. 

          Press gently and cut away the edges. Then cut the roll into 1" pieces. Arrange the pin wheels on a greased baking sheet.

          Brush with some butter / oil and bake in a preheated microwave oven at 200 degrees C. for 15-20 minutes. Enjoy as an appetizer or tea-time snack with some green chutney or sauce.

                            Mix together all the ingredients for the stuffing and keep aside. 

                     In a bowl, mix together plain flour, salt, oil & ajwain. Knead a dough by 
                     adding required quantity of water. Keep aside for 10-15 minutes. 

                       
                     Roll out each portion by dusting some flour. Then spread some of the
                     paneer mix. 

                      Fold the chapatti from one end to the other. At the end of the roll, apply 
                      some water at the edge and secure the roll firmly. 

                                Press gently and cut away the edges.

                               Then cut the roll into 1" pieces. 

                                 Arrange the pin wheels on a greased baking sheet.

                                  Brush with some egg wash.

                  Bake in a pre-heated microwave oven at 200 degrees C. for 15-20 minutes.

                                  After it is baked.

                  Enjoy as an appetizer or tea-time snack with some green chutney / sauce.

                            

                        

                              

Stuffed Paneer Paratha

          Stuffed Paneer Parathas needs no introduction. A very popular item in the menu of most of the restaurants, they are very much relished by everyone. But there is a slight twist here. I have made use of some zaatar, a Middle Eastern spice for a fusion treat. You can enjoy with yoghurt or pickle. I like mine with butter. So check out the step by step pictorial recipe to prepare this wholesome breakfast.

• 1 cup plain flour
• 1/2 cup whole wheat flour
• salt to taste
• 1/2 tsp. carom seeds (ajwain)
• 1 tbsp. oil
• oil to shallow fry

Stuffing-

• 150 gms. paneer, mashed / grated
• salt to taste
• 1/4 tsp. turmeric powder
• 2-3 tbsp. fried onions
• 2 fresh chilies, chopped
• handful of coriander leaves, chopped

zaatar paste

• 2 tbsp. zaatar
• 2 tbsp. olive oil

           In a bowl, mix together both the flours, salt, oil and ajwain. Knead a dough by adding required quantity of water. Keep aside for 10-15 minutes. Make a paste with zaatar and oil and keep aside.

          Mix together all the ingredients for the stuffing and keep aside. Divide the dough into 4 equal portions. Roll out each portion by dusting some flour.

          Spread little of the zaatar paste all over leaving the edges. Then spread some of the paneer mix and place another rolled out chapatti over it, sealing all edges.

          Roll out again slightly and shallow fry on a hot tawa / griddle by drizzling some oil over it and around the edges. Make similar parathas and relish with pickle, yoghurt or butter.

    Mix both the flours, salt, oil & ajwain. Knead a dough by adding some water. 

Keep aside for 10-15 minutes. 

Make a paste with zaatar & oil & keep aside.

                   

                                 Mix all ingredients for stuffing & keep aside. 

                                 Divide the dough into 4 equal portions. 

                  Roll out each portion by dusting some flour.  Spread little of the zaatar paste
                  all over leaving the edges. 

                                 Then spread some paneer mix over it.

                                  Place another rolled out chapatti over it sealing all edges.

                                 Roll out again slightly.

                   Shallow fry on a hot tawa by drizzling some oil over it & around the edges. 

                                  Relish with pickle, yoghurt or butter.

Panch Phoron Raita (Yoghurt Sauce tempered with Bengali Five Spice)

          Raita is a must have yoghurt sauce that is relished especially with Biryani and pulao. Do try this version of mine where I tempered with panch phoron (Bengali five spice), dry red chili and onion. This is then poured over the yoghurt and it is that simple. A pinch of panch phoron powder to the end product gives this dish an added flavour. Very delicious, relish it with pulao, biryani, plain steamed rice or any Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1 cup yoghurt
• 1/2 cup water
• salt to taste
• 1 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
• 2 dry red chilies, broken into half
• 1 onion, sliced
• 1 tsp. coriander leaves, chopped
• a pinch of red chili powder
• a pinch of panch phoron powder 

          Whisk the yoghurt, water and salt. Heat oil and temper with whole dry red chilies and panch phoron. 

          After it stops spluttering, add the onion and fry till light brown. Switch off the flame. Pour this tempering over the yoghurt and mix well. 

          Garnish with coriander leaves, a pinch of red chili powder and a pinch of panch phoron powder. Enjoy as a side dish with pulao, Biryani or plain steamed rice.

                             Heat oil & temper with whole dry red chilies & panch phoron. 

                                  After it stops spluttering, add onion & fry till light brown. 

                                 Pour this tempering over the yoghurt & mix well. 

                       Garnish with coriander leaves, a pinch of red chili powder & a pinch of
                       panch phoron powder (opt). Enjoy with pulao, Biryani or steamed rice.