Reshmi Kabab Rolls
No news is "good" news. Yes. He enjoyed Lunch. Of course!!!
My friend Sowmya gave me this recipe that she found on a Gym magazine. Her recipes have all the ingredients in harmony - none dominating; that's her specialty. And what makes me feel all the more elated was the fact that I made paneer at home (about 1.75 litres), and it was smooth, moist and perfect.
Paneer - 1.5 cups, grated (350 grams approx)
Cashew - 4 pieces
Green Chillies - 4
Ginger - 1/2 tsp, grated
Corriander Leaves - 2 Tbsp (1 stalk)
Crushed Peppercorns - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Roasted Jeera Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Tandoori masala - 1/4 tsp
Lemon Juice (or) Amchur Powder
Salt to taste
Fresh Bread Crumbs - 2 Tbsp (1 slice of bread)
Phulka / Tortilla / Flat-Bread of your choice - 8
Green Chutney - 4 to 5 tsp
Take cashew nuts, chilli, ginger, corriander leaves, all the masala powders together in a mixer jar and grind until smooth.
Tip in the paneer and blend for 1 more minute.
Transfer it on to a plate or shallow bowl. Add salt and the bread crumbs and mix well. Check taste.
Roll out into cylinders. Oil your palms for ease of rolling the Kabab's.
Shallow fry in a non-stick pan using very little oil.
Ensure that it is evenly browned all around.
To assemble Rolls:
Spread 1/2 tsp green chutney on a Phulka. (Sprinkle chopped fresh onions and chaat masala if you wish.)
Place a roll on it and make a tight roll.
Serve with a salad of your choice.