Paneer Bread Roll

Ingredients:

200 g - paneer
3 - potatoes
2 - chopped onion
4 - chopped green chillies
1 tsp - pepper powder
2 tsp - ginger and garlic, finely chopped
1 pinch - ajinamota
bread slices as per the requirement
2 tsp - refined oil

Method

  1     Grate the paneer and keep aside.
  2     Steam potatoes till it comes soft
  3     Place a karahi on the stove and heat oil
  4      Fry the onions well and add the ginger garlic, green chillies and cook for some time.
  5     Add the pepper powder, the grated paneer, salt, ajinamoto.
  6     Finally, add the mashed potatoes.
  7     Mix well and let it cool for some time.
  8    Take the bread slice dip it in the water one at a time and squeeze well.
  9    Place one big spoonful of the cooked mixture in the bread and shape into oval balls.
  10   Make bread rolls with remaining cooked mixture.
  11   Now deep fry the balls and serve hot with ketchup.


Servings : 5-7
Time Taken : 15-30 mins

Chicken Tortilla Soup

INGREDIENTS
For the soup:
2 tablespoons vegetable oil
1/2 medium onion, medium dice (about 3/4 cup)
1/2 small carrot, peeled and medium dice (about 1/4 cup)
1/2 medium celery stalk, medium dice (about 1/4 cup)
1/2 medium red bell pepper, medium dice (about 1/4 cup)
1 medium garlic clove, minced
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 cups (1 quart) stock or low-sodium chicken broth
1 cup water
1/2 cup canned crushed tomatoes
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces

For the tortilla strips:
1 1/2 cups vegetable oil
4 (6-inch) corn tortillas
Kosher salt
Freshly ground black pepper

To finish:
1 1/2 cups shredded, cooked chicken (about 8 ounces)
1/2 cup heavy cream
Kosher salt
Freshly ground black pepper

Optional garnishes:
Shredded Monterey Jack cheese
Thinly sliced scallions
Sour cream

INSTRUCTIONS

For the soup:

    Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
    Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.
    Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips.

For the tortilla strips:

    Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes.
    Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside.
    When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside.

To finish:

    When the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.

TIME/SERVINGS
Total Time: 2 hrs
Makes: 4 to 6 servings