Egg Kathi Roll with Paneer Stuffing

HD suggested this. One day he just ordered a dozen eggs and suggested we should have kathi rolls for dinner. He went on to describe in detail how to make them. It was so cute the way the request was made. So I got out my kitchen tools, did some shopping and just made them along with green chutney and the works. I will have to say it tasted pretty good. Eggs rule. No question about it.

You need to prepare five things to put this dish together. First is the tortilla (roti/wrap), paneer stuffing, green chutney, lemons cut in half and deseeded and the eggs.

Ingredients

Tortilla

1 cup plain flour

1 tsp baking soda

1 tsp corn flour

1 tbsp ghee

Ghee for cooking

 

Egg mixture

2 eggs

Salt and red chili powder to taste

 

Paneer Stuffing

1 onion

1 capsicum

1 cup paneer cubes

1/2 tsp ginger-garlic paste

1/2 tsp turmeric (haldi)

Salt and pepper to taste

2 tbsp tamarind paste

1 tbsp green chili sauce (optional)

Chat masala

2 tbsp oil

 

Mix flour, soda, corn flour and ghee and make a smooth batter with water. Cover with wet muslin cloth and leave for 1 hour. Knead the dough once more. Make 4 balls out of it. Roll them and cook them with ghee.

Beat the eggs with salt and red chili powder. Spread some of it on a non-stick pan in a circular shape the size of the tortilla. Immediately place the tortilla over it. Remove from gas one the egg has browned well.

Cut the onion and capsicum into cubes. Heat oil in a pan and saucte the onion and capscum cubes in it. Add the paneer cubes, tamarind paste and spices. Cook for 5 mins.

 

Assemble

Place the tortilla egg side up on a plate. Place some paneer stuffing on it right along the centre. Spread green chutney on top and squeeze some lemon juice on it. Roll the tortilla and stick a toothpick t hold it together. Alternatively, it can be wrapped in parchment paper also.

Egg kathi roll with paneer stuffing served with extra serving of green chutney

Green chutney has been made from raw mango and mint leaves. Check out green chutney here.
Paneer tikka kathi roll with zero oil

Bean Salad

A salad adds class to a dinner and brings in something crunchy to eat. It is an easy way to bring in proteins and vegetables in the fare besides adding taste to it. Bean salad is a healthy dish and can be either served along with the main course or as an appetizer. It can also be served as a delicious snack with garlic bread.

Preparation time – 15 mins

Servings – 4 people

Ingredients

100 gms beans (whole moong or sabut moong)

1 large onion

1 large tomato

1 radish

1 carrot

1 lemon

Salt to taste

Pepper to taste

Vinegar 1 tsp (optional)

Soak the beans in water overnight till they sprout. Chop onion, tomato and radish into fine pieces. Grate carrot. Drain the sprouted beans and add the chopped onion, tomato, radish, grated carrot, salt and pepper. Add lemon juice and vinegar and mix properly. Cool it in the fridge before serving.

Tip: Place a lettuce leaf in the bowl and then pour the bean salad on it to give it a classy look. Decorate with chopped green chillies and coriander leaves and add two lemon halves to complete the look.

Jaljeera

Jaljeera is an excellent appetizer. It is an apt beverage to go along with a traditional meal. Jaljeera can also be served on a hot day. The mint cools the body immediately and gives a soothing effect. Jaljeera can also be served with golgappe for snack.

Preparation Time – 30 mins

Servings – 8 people

Ingredients

1 liter Water

2 tblsp tamarind (imli)

A handful pudina (mint leaves)

Salt to taste

Black Salt to taste

Red chilli powder to taste

Black pepper to taste

Jeera 2 tblsp

Sugar (optional)

Jaljeera decorated with cucumber flower!

Soak tamarind in a little water for half an hour and extract the pulpy mixture while separating the seeds and the hard covering. Grind mint leaves with a little water. Fry jeera on a pan and grind it. Mix water, tamarind pulp, mint leaves paste, salt, black salt, red chilli powder, black pepper, ground jeera. Add a little sugar in case you want to sweeten it. Put it in the fridge or add ice cubes before serving.

Tip: Add a handful of boondi to jaljeera to give it more flavor.