Wednesday, September 30, 2009

Spinach & Ricotta Cheese (paneer) Roll


Ingredients:

2 cups Chopped Spinach

1 tsp Canola oil

1/2 cup Ricotta cheese (or Paneer)

1/2 cup Chopped Onion

1/2 cup All purpose flour

3/4 cup Wheat flour

1/2 tsp Ginger Garlic paste

1/4 tsp baking powder

Salt to taste


Directions:

-> Mix the All purpose flour, Wheat flour, 1/4 tsp of Salt & Baking pwd together and make a dough.

-> Take a pan, pour the oil. Once the oil is heated add the onion and fry them till it is golden brown.

-> Add some salt and ginger garlic paste, when the raw smell is gone add Spinach and cook it for 5 mins in medium heat. Keep as side the cooked Spinach.

-> Now mix ricotta cheese with the cooked spinach.

-> Take the dough and roll it with the rolling pin till its 6 to 7 diameter and stuff it with the mixture of spinach and ricotta cheese and deep fry the rolls in the Oil.

1 comment:

  1. A good story

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

    Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

    I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

    I believe cheese and wine lovers should be told about this publication.

    Enjoy

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