Eggplant Roll

I learnt this recipe from showmethecurry.com

Ingredients:

• One Large Eggplant
• ½ bowl Paneer
• Mozzarella cheese grated (as much as u like)
• Pasta sauce
• 2 Green Chillies chopped
• ¼ tsp Black Pepper powder
• ½ tsp Garlic minced
• ¼ tsp Red Chilli flakes
• 5-6 tsp any vegetable oil
• 3-4 tsp Parsley and Basil leaves chopped
• ¼ tsp Italian seasoning (Optional)
• Salt to taste

Preparation:

Wash the Eggplant and cut length wise, slice should be very thin, then soak them in a salt water for 30 min.

Stuffing:

• Mash the Paneer with little Milk in a mixer or food processor.
• Add salt to taste, chopped Green Chillies, Red Chilli flakes, minced Garlic and chopped Parsley and Basil leaves , mix well and keep it aside.
• Take out the Eggplant slice from water, squeeze out the water with hand and blot them with paper towel to remove excess water.
• Heat a wide Pan in medium flame, smear the pan with oil,and place the Eggplant slices on the pan, allow to cook them for 2-3 min (till becomes light brown).
• Cook both sides (you can cook 2-3 slices at a time).
• Allow to cool them for 3-5 min.
• Now take a spoon full of Paneer stuffing and put it on one end of the slice and roll it then place it on a backing tray.

• Repeat the same step for all the slices.
• Spread Pasta sauce over the rolls first and then spread grated cheese as much as you like.
• Then pre heat- the oven at 350F and bake for 15 min.
• Cut them and serve.

Note: You can make 10-12 rolls from a large eggplant. Salt water should not be too salty else egg plant will end up uneatable.

Paneer-Capsicum Masala

Ingredients:

• 2 large Capsicum Chopped
• 250 gm Paneer cubes
• One Tomato chopped
• One Onion Chopped
• ¼ tsp Garlic minced
• 1 tsp Methi / Fenugreek leaves chopped
• ¼ tsp Cumin powder
• ¼ tsp Coriander powder
• ¼ Black Pepper powder
• ½ tsp Red Chilli Powder
• 1 tbsp Oil
• ½ tsp Butter
• Salt to taste
  

Method:

• Heat Butter in a pan, add minced Garlic and chopped Onion, saute it for 3-4 min then add chopped Methi leaves,saute it for 3 mins again.
• Add chopped tomatoes, Cumin powder, Coriander powder, Pepper powder, Red Chilli powder and salt, cook it for 3-4 min.
• Then add Chopped Capsicum and allow it to cook for 5 min.
• Heat an another pan, add 1 tbsp oil and shallow fry the Paneer cubes for 2-3 min.
• Then add Paneer cubes and saute it for 4-5 min.
• Serve hot with Chapati or Naan.

Odappe(RiceFlour Rotti)

Ingredients:

• 3 cups Rice Flour
• 2 medium size finely chopped Onions
• 2-3 Green Chillies chopped
• ½ cup Beans finely chopped
• !/2cup Bell Pepper or Capsicum finely chopped
• ½ cup grated Cucumber or Zuchini
• Pinch of Turmeric powder
• 8-10 Curry leaves chopped
• 2-3 tsp Coriander leaves/ Cilantro chopped (optional)
• Oil
• Salt to taste

Method:
Mix all the ingredients except Oil with water till it becomes soft dough (should not be too soft or Hard).
Knead well for 3-4 min.

• Smear a pan with little oil and spread thin a handful of dough over the pan.
• Then cook both the sides.
• Serve hot with Coconut Chatney or Shenga Chutney.

Note:

• If you would like to make Rotti with lots of vegetables you can add grated carrot, cabbage, Cauliflower etc etc(veg of your choice) while mixing.
• Cucumber or Zucchini makes the Rotti more softer
• You can spread the dough on Banana leaf or plastic sheet. I make it directly on the pan as i do not get Banana leaf here. I never tried with plastic sheet.
• If you use Banana leaf , heat the pan with little oil first and place the Rotti in such a way that Banana leaf comes up. Remove the leaf when the Rotti is half cooked.