Mexican paneer roulade


This is one of my fusion recipies. Here I combine Indian cottage cheese paneer with Mexican ingredients to create an unusual starter. Serve hot with some picante sauce.


Mexican paneer roulade.

4 bread slices, soaked in water and squeezed hard
400 gm paneer, mashed well
1/4 tsp powdered black pepper
salt to taste
1 egg beaten.
half cup canned red kidney beans drained and mashed
chopped onions
chopped tomatoes
taco seasoning
finely chopped bell peppers

Mix together the paneer, salt, black pepper, egg and bread and knead the mixture till smooth. Divide into two parts. Combine the rest of the ingredients in a bowl.

Dust a sheet of plastic or aluminum foil with some flour and pat the paneer mixture over it into a rectangle about 1/4 inch thick. Sprinkle some more flour and stuff with the rest of the ingredients.
Roll together like a scroll as firmly as you can, with the support of the foil. Pop it onto the freezer for an hour at least.
About 30 minutes before serving unwrap the roll and place it on an oven-proof serving dish and bake for 20 min or shallow fry carefully making sure you don’t break the roulade


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