Canapes made using mini buns, topped with lettuce leaves and tangy paneer mixture.
| • | Pickle spice (achari masala) | |
| • | Cottage cheese (paneer),cut into cubes | 200 grams |
| • | Buns | 6 |
| • | Lettuce | 1 medium |
| • | Ice cubes | as required |
| • | Mustard oil | 1 tablespoon + 1 teaspoon |
| • | Hung yogurt | 3/4 cup |
| • | Salt | to taste |
| • | Garlic,finely chopped | 2 tablespoons |
| • | Butter | 1 tablespoon + 1 teaspoon |
| • | Bean sprouts | for garnish |
Method
Discard the stem of lettuce and tear lettuce leaves and place in a bowl. Add ice cubes and water and set aside for 20 minutes. Heat mustard oil in a non-stick pan till it smokes. Reduce heat and add pickle spice. Stir for a while and cook for 3-4 minutes.
Switch off heat and cool to room temperature. Reserve 1 teaspoon of it and add the remaining to yogurt along with salt and mix well. Combine cottage cheese cubes and yogurt mixture in a bowl. Mix well and set aside for ½ an hour.
Combine garlic, butter, reserved cooked pickle spice in a bowl. Mix well.Slit mini buns and halve them. Spread generous amount of garlic butter on both halves and similarly make the remaining buns.
Heat a non-stick pan. Add marinated cottage cheese cubes and cook on medium heat for 5 minutes, turning once a while. Remove from heat and set aside.
Heat a non-stick tawa. Place prepared buns, buttered side down on it and cook till golden from the underside. Flip and cook till the other side is also golden, pressing them slightly. Remove from heat.Pat dry lettuce leaves and place few pieces in the cooked buns. Add 2-3 cooked cottage cheese cubes on top.
Discard the stem of lettuce and tear lettuce leaves and place in a bowl. Add ice cubes and water and set aside for 20 minutes. Heat mustard oil in a non-stick pan till it smokes. Reduce heat and add pickle spice. Stir for a while and cook for 3-4 minutes.
Switch off heat and cool to room temperature. Reserve 1 teaspoon of it and add the remaining to yogurt along with salt and mix well. Combine cottage cheese cubes and yogurt mixture in a bowl. Mix well and set aside for ½ an hour.
Combine garlic, butter, reserved cooked pickle spice in a bowl. Mix well.Slit mini buns and halve them. Spread generous amount of garlic butter on both halves and similarly make the remaining buns.
Heat a non-stick pan. Add marinated cottage cheese cubes and cook on medium heat for 5 minutes, turning once a while. Remove from heat and set aside.
Heat a non-stick tawa. Place prepared buns, buttered side down on it and cook till golden from the underside. Flip and cook till the other side is also golden, pressing them slightly. Remove from heat.Pat dry lettuce leaves and place few pieces in the cooked buns. Add 2-3 cooked cottage cheese cubes on top.
Garnish with bean sprouts and serve immediately.
Yummy?
What would you like to eat this with?
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