Superbowl...

We had a party at our friends L & R, as is our tradition for Super bowl. The Super bowl party signifies the end of the Football season (oh thank god) and the start for more parties to come.... R always grills tandoori chicken and paneer tikkas for all of us and they are the best.

So coming to the point, this year I made Paneer Chili rolls for the Superbowl. I got this recipe from Tarladalal.com ( she calls them Paneer Chili cigars) when I was searching for an easy recipe and something which can be made with spring roll wrappers as I had those sitting in the refrigerator. The original recipe called for some spring onions and some other ingredients I didn't have and I was too lazy to go to the grocery store for a couple of ingredients hence I did what I always do.... improvised with what I have. Here is my version of the Paneer Chili rolls:

Ingredients

1 medium onion chopped
2- 2 1/2 cups of paneer cubed small
2 tbsp and more to taste of Maggi Chili garlic sauce
1 green bell pepper cubed small ( the size of the paneer)
2 tsp oil
salt to taste
and 1 pack spring roll wrappers (mine had 21 wrappers and I think its a 16 oz size)
1 tbsp all purpose flour (maida) mixed in 1 tbsp water- glue
Oil for frying

Method

Heat the 2 tsp oil in the pan and saute the onions.
Add the green bell peppers and let cook for a couple of minutes till the peppers are softened.
Add the paneer, chili-garlic sauce and salt. Mix well.
Cook for a couple of minutes and keep aside.

Heat the frying oil in a pan.
Take the spring roll wrapper and lay it so its in a diamond shape.
Spoon a heaping tbsp of mixture about an inch from the lower corner. Take the lower part and tuck it around the mixture and roll once and then fold the left and the right sides in and continue rolling. Apply the flour glue to the end and close it. Lay them seam side down till you are ready to fry them. I was making the rolls as I go as I didn't want them to dry. Fry the spring rolls about 4-5 at time until nice golden brown in color. Make sure not to crowd the pan. Drain them on paper towels and serve.

I had a little filling left and we made them into sandwiches the next day. They tasted really good.

Nutrition with Soy

I've been meaning to post this recipe for a long long time. It took a while for me to load the pics on to the computer and post the blog.

I am not a big fan of Soy products other than tofu. I eat/drink them only if a gun is put to my head. Being ovo-lacto vegetarian, I try to add different sources of protein (and as I already mentioned soy chunks or soy milk is not one of them). I was searching the web for some recipes and happened to come across this on tarladalal.com. The recipe looked very simple and I decided to try it. I was impressed with the taste but I think I might try the recipe with paneer ir tofu instead of Soy chunks.

Here is the recipe:

Soya Mutter ki Subzi/ Soya nuggets and peas curry

Serves :2

1/2 cup soya nuggets/soya chunks

1/2 cup green peas

1/2 tsp Cumin seeds (jeera)

a pinch of asafoetida (hing)

1 tsp ginger-green chili paste (I used a little more that a tsp)

1/2 tsp garlic paste

2 medium onions - chopped

2 tomatoes- chopped

1/2 tsp chilli powder

1/2 tsp coriander powder (dhaniya powder)

1/4 cup Yogurt

1/4 tsp turmeric powder (haldi)

1 tsps chick-pea flour (besan)

2 tbsp milk

2 tbsp Oil

Salt to taste

Method:

Cook the soya nuggets in hot salted water for about 20 mins and keep aside

Heat the oil and add cumin seeds. When they splutter, add asafoetida, giner-green chilli paste, garlic paste and onions and saute till the onions are trasclucent.

Add the tomatoes, turmeric powder, chilli powder and coriander powder and cook on medium flame for about 5-10 minutes.

Mix the curds , gram flour and milk and 3/4 cup of water and add to the onion-tomato gravy.

Add the soya nuggetssugar and salt and simmer for 3-4 minutes.

Add the peas and simmer for couple more minutes.

Serve hot with roti, puri, rice

I served this with Peas Pulao... and it was a hit with my hubby..