Tuesday, August 31, 2010

Eggplant Roll

I learnt this recipe from showmethecurry.com


  • 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


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


  • 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.

Thursday, August 5, 2010

Paneer-Capsicum Masala

  • 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

  • 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)

  • 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
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.
  • 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.