Monday, August 8, 2011

Cottage cheese stackup.

  • 2
     fresh sweet corn
  • 1/3
  • 2
    tsp. chili powder
  • 1tsp
  • 3
    to 4 Tbsp. olive oil OR ANY OTHER OIL
  • 1
    medium red  pepper, seeded and sliced
  • 2
    medium green tomatoes, sliced
  • Lime wedges
  • Fresh cilantro  leaves (optional

    1.In a large saucepan, cook corn, covered, in boiling salted water for 7 minutes. Drain.
    2.Meanwhile, slice each block of paneer horizontally into 4 slices. In a shallow dish combine makki ka aata, chili powder, and salt; dip paneer into mixture to coat.
    3.In a  pan, heat 1 tablespoon oil over medium-high heat. Cook paneer in batches for 2 to 3 minutes per side until crisp and golden brown, adding more oil as needed. Remove paneer from pan; add red pepper and green tomatoes and cook in remaining oil about 3 minutes until tomatoes are heated through and lightly browned and peppers are crisp tender.
    4.Cut corn from cob. Place one slice tofu on each of four serving plates. Top with half of the corn, peppers and tomatoes. Top with remaining paneer slices, and remaining corn, peppers, and tomatoes. Serve with lime wedges and fresh cilantro leaves. Makes 4 servings

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