Food and Recipes

 Spicy indian Dish...

For the paneer tikka filling
1 cup low fat paneer (cottage cheese) cubes
1/2 cup deseeded and cubed tomato
1/2 cup capsicum cubes
1 tsp oil

To be mixed into a marinade
1/4 cup low fat curds (dahi), beaten
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp ginger (adrak) paste
1/4 tsp garlic (lehsun) paste
1/4 tsp besan (Bengal gram flour)
1/2 tsp chaat masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
salt to taste


For the chapatis
1 cup whole wheat flour (gehun ka atta)
1 cup low fat milk
salt to taste

For the paneer tikka filling

1. Add the paneer and tomatoes to the prepared marinade and toss lightly.
2. Leave aside for 10 minutes.
3. Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.
4. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.

For the chapatis

1. Combine all the ingredients and knead into a soft dough.
2. Divide the dough into 9 equal portions.
3. Roll out each portion into a thin chapati.
4. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.

How to proceed

1. Divide the paneer tikka filling into 9 equal portions.
2. Spread one portion of the filling in the centre of each chapati and roll up tightly.
3. When you want to serve, cook the rolls on a hot tava (griddle).
4. Cut into 50 mm. (2") long pieces and serve hot.