Food-Zine February Issue 2024

Healthy Paneer Pancakes Prepared by Ms. Sonika Gupta 8 Ms. Sonika Gupta Bronze Director F R OM T H E K I T C H E N O F • 1 cup grated paneer • 1 cup coarse semolina • salt as per taste • ¾ cup curd • ½ cup water • 2 tbsp LITE HOUSE Rice Bran Oil • ½ tsp Eno fruit salt • ½ finely chopped onion • 2 tbsp peas • 1 chopped carrot • 2 tbsp sweet corn • ½ tsp pepper powder • 2 tbsp chopped capsicum • ½ tsp chilli flakes INGREDIENTS: METHOD: • In a large bowl, take semolina, curd, and salt as per taste. Mix well and make sure everything is well combined. • Add water and mix again well making sure there nare no lumps. Cover and rest for at least 10 minutes. • In a pan, heat LITE HOUSE Rice Bran Oil and sauté onions until shrink. • Add carrot, capsicum, sweet corn, and peas. Stir fry keeping everything crunchy. • Further add salt as per taste, pepper powder, chilli flakes, and paneer. Mix well. • Let the paneer mixture cool down and transfer the mixture to the semolina batter. • Mix well making sure it is well combined. • Now add Eno and water. Mix nicely. • Take a frying pan and heat some LITE HOUSE Rice Bran Oil. • Add the paneer semolina batter and spread uniformly on the hot pan. • Cover and let it simmer for 2 minutes or until one side looks cooked and brown. • Flip over and let it cook until brown on medium flame. • Repeat the same procedure for the rest of the batter. • Your Paneer Pancakes are ready to be served with green mint chutney. Enjoy!