Ingredients:
Beet root - 200 gm
Paneer - 200 gm
Fresh mustard paste -
100 gm
Green chilli – 1
Ginger - 1 tsp
(chopped)
Turmeric – ¼ tsp
Red chilli powder – ½ tsp
Kalonji seeds – ¼ tsp
Salt to taste
Sugar – ¼ tsp
Mustard oil – 2-3 tbsp
Method:
·
Peel and slice beetroot into paper thin slices .
Blanch in salted hot water.
·
Mash paneer till smooth.
·
To make mustard paste, soak mustard seeds in
water for 10 minutes then grind to a coarse paste.
·
In a bowl, mix fresh mustard paste, chopped
green chillies, ginger, turmeric, red chilli powder, kalonji seeds, salt, sugar
and mustard oil.
·
Fill each beetroot slice with a little paneer
mixture and roll tightly.
·
Steam the rolls for 5-6 minutes or till done.
·
Serve hot.
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