CORN-SPINACH ROLL

INGREDIENTS

FOR STUFFING
1 tsp oil
cumin seeds  1 tsp
tomato puree  2 tbsp
ginger-garlic paste   1 tsp
cooked corn  1/2 cup
spinach puree thick without water   1/2 cup
salt to taste
garam masala pdr.  1/2 tsp
mint-green chilli paste   1 tbsp

For serving

roti/ bread
cabbage, carrot, capsicum cut long
cheese grated
oil little

METHOD
heat oil in a heavy pan, add cumin, once it crackles, add tomato puree, stir for 1 min.
add ginger-garlic paste, fry well, add cooked corn, mix well
add spinach puree ( for this, blanch spinach, drain well, grind without any water) mix well
add salt, garam masala pdr., mint-green chilli paste, if not mint, then green chilli paste, mix well
as the mixture should get dry.
remove and cool.
to serve, heat a tava/griddle, heat roti on both sides well
spread the mixture liberally in the centre, put some salad, then some cheese on top, roll it tight
you may wrap it around a foil if you like to serve
serve hot with some pickle/ chutney.
this can be serve on toasted bread too, as it will make a complete meal by itself.




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COTTAGE CHEESE CRACKERS

INGREDIENTS

cheese cracker biscuits   12
cottage cheese( paneer) crumbled   10 tbsp
onion finely chopped  1
green chilli finely chopped  1/2
coriander leaves finely chopped  2 tbsp
oil  2 tbsp
salt to taste

METHOD

Heat oil, add onion, chillies, sauté till onions are soft. 
Add cottage cheese crumbs, salt & 3/4 of the chopped coriander leaves.
Mix well, cook till soft, remove.
Arrange evenly on each cream cracker biscuit, garnish with coriander leaves, serve with soup.