I must tell my friends that I am a winter girl and the onset of winter here is keeping me chirpy. My energy level and spirits are high, surely this makes me indulge more in the kitchen. That gentle nip in the air which is so comforting and soothing after the scary monsoon. I love to go out and shop, explore the new and I also love to stand in the balcony to feel the gentle breeze which sometimes sends a wave through my spine. This climate also gives me a good opportunity to sit close to DH with the excuse that I am feeling cold. LOL. I would surely like to know how many of my friends enjoy winter?
I have been cooking and experimenting a lot and this month will surely see some of the most exciting and interesting recipes here as I host two events through the month ‘Only’- Chaat and Flavours Of Punjab, so you also rush in your entries.
I had some cottage cheese to finish and I normally keep some boiled potatoes ready in the fridge which I could use for lunch boxes or in emergency. One of these chirpy days I wanted to have a quick snack but made differently, something I had not attempted earlier. I keep making cottage cheese cutlets quite frequently in one form or another. This time I did not want to have any overpowering spices into it and also wanted a crunchy bite to it, so thought of using sesame. Initial few pieces I applied sesame on both the sides but realized that it’s flavor is overpowering so made the latter only with one side of sesame. The result was very satisfying and I gobbled up quite a few while making them. These coins have the bite of sesame but otherwise they just melt in the mouth.
I thought they can make perfect party starter, an evening snack or are good for school Tiffin box too. The procedure is quite simple, the only precaution one needs to take is while flipping the coins as they are extremely delicate and soft.
2 cups crumbled cottage cheese/Paneer
2 large potatoes boiled, peeled and grated
an onion finely chopped
5 green chilies
4 garlic pods
2-3 bread slices
an inch ginger piece
a handful of coriander
1 tsp white pepper pwd
3-4 tbsp cornstarch
6-7 tbsp white sesame
salt to taste
oil for low oil roasting
In a shallow pan heat a tsp oil and saute the onions. Cool.
Grind together the ginger, garlic, green chilies and coriander.
Mix the Cottage Cheese, Potato, onion and the ginger-garlic paste.
Soak the bread slices in water, sqeeze and mix in the cottage cheese mix.
Add salt to taste and combine all ingredients properly.
Mix cornstarch and water to form a thin paste.
Take small portion of the mix and make flat coins, dip them in cornstarch paste and then shallow fry using very less oil. Sprinkle some sesame seeds on top.
Roast on a medium flame on either side and serve hot with tomato ketch up or green chutney.