Tangy Vegetable Envelopes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Cottage cheese and baby corn parcels, can be given in a brown bag for lunch. Adapted from a recipe I found in the Femina Ingredients:
250 g pizza dough |
100 g cottage cheese, cubed |
50 g green peas |
1 onion, chopped fine |
20 g butter |
3 green chilies, chopped |
1 teaspoon ginger-garlic paste |
10 g celery ribs, chopped |
1/2 teaspoon curry powder |
1/2 teaspoon cumin powder |
1 teaspoon mango powder or 1 teaspoon lemon juice |
8 baby corn, boiled and cubed |
1/4 teaspoon cinnamon |
salt |
2 tablespoons cream (optional) |
coriander leaves |
Directions:
1. Heat butter in a pan, add onion and saute till onions are translucent.
2. Add ginger garlic paste, celery, green chillies and curry powder.
3. Saute for a while and then add the dry mango powder, baby corn, peas, cinnamon powder,cumin powder salt and a little water.
4. Cook for around 5 minutes and then add the cottage cheese cubes and stir to mix.
5. Simmer till the gravy thickens and then add the cream.
6. Heat through and turn the heat off.
7. Garnish with coriander leaves and stir once.
8. Divide the pizza dough into 4 parts and roll into a 20 cm square.
9. Place a 1/4th of the filling in the centre and close on all sides like an envelope.
10. Make 3 more envelopes like this.
11. Bake in a preheated oven at 200C for 15 to 20 minutes.
12. Serve hot.
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