Saturday, September 4, 2010
Paneer (Crumbled or grated)
Finely Chopped Green Chillies
Chopped Green Coriander
Chopped Green Onions
Cheese Slices (Cut in half, making 2 triangles)
Red Chilly Powder
Mix well all ingredients. (We have no salt here because Onions leave water when you add salt.. Mixture will become wet, unsuitable for filling.)
Alternatives to Paneer
Chopped Chicken Sausages + Chicken Salami
2 cups Besan (Gram/Chickpea Flour)
1 tsp Black Pepper Powder
1/2 tsp Red Chilli Powder
1/2 tsp Salt
2 tbsp Curd
1-1 1/2 cup water to make batter
1. Put all the batter ingredients except Curd and water in a big bowl. Mix well.
2. Add Curd and mix well.. Then slowly add water, avoiding lumps.
3. Batter should be of pouring consistancy (Honey-like). Thinner than Pancake and Cake batter.
4. If any lumps do happen, leave the mixture for 15 minutes and whip again.
5. Heat a non-stick pan/girdle till smoky and then reduce heat to medium.
6. Oil the surface well. Non-stick surfaces are better.
7. Take big serving spoon and drop 2 spoonful on the pan. Tilt it around to evenly spread the batter.
8. Let one side get evenly brown. Then flip and turn the heat to high.
9. Once the other side is brown, flip again and turn the heat to medium.
10. Put half a cheese slice on one side. Put 2 tbsp of stuffing, cover with another cheese slice.
11. Cover it with the other side of the crepes. Brown it alternately, till cheese melts.
12. Take off the heat, cut into 2 and serve with any sauce.