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Paneer sandwich

Portion: for one

Ingredients

Cottage cheese- 150 gms

Broken rice- 100 gms

Tomato- 1

Baby potato -1

Brinjal- 1

Lady’s finger-1

Papad -1

Shallots- 15 gms

Garlic- 5 gms

Ginger- 5 gms

Chef Piyawat is the chef at the Thai Pavilion, Taj Malabar

Mustard seeds- 2 gms

Curry leaves- 5 gms

Red chilli powder- 5 gms

Turmeric powder- 5 gms

Coriander powder- 6 gms

Coconut oil- 15 ml

Salt to taste

Method

Heat coconut oil in a pan and add the mustard seeds. Let it crackle and add the chopped garlic, ginger curry leaves, shallots and sauté. Add the dried masala and sauté. Add the tomatoes, salt and allow it to cook till it leaves the sides.

Soak the rice in water and make a fine paste. Make thin pancakes from the rice batter. Cut the cottage cheese in to two 75 gm slices. Place the cottage cheese in the centre of the pancake. Add the masala on top and seal it. Grill this parcel on a hot plate till golden brown from both sides. Dice the vegetables and roast them in the oven. Season them. Make a cup using the papad (heated) and put the roast vegetables inside. Place the cottage cheese parcels on a plate along with the vegetables and serve garnished with curry leaves and fried red chilli

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