Paneer Quesadilla - Paneer Quesadilla on Stove Top

Paneer Quesadilla is made with Tortilla's or Chapathi or Parotta with Paneer Filling Inside. Quesadilla's are basically an mexican recipe, with Paneer filling is an Indian twist. In chicago, we used to dine in Flat Top Grill, whenever we go, we order this Paneer Quesadilla. They usually serve cripsy parotta's with Paneer filling inside. once we had, taste was divine.My husband is a big fan of this Quesadilla. He asked me try at home, So i tried to make at home & it came out well. So I wanted to share this Exotic recipe with you all. It is easy to make if you have frozen parotta's or tortilla's at home. you can also make with chapathi's too.

Paneer Quesadilla

 Prep Time : 10  min. 

Cooking  Time : 10 minutes

Recipe Category:snack

Recipe Cuisine : Mexican

Serves : 4.

Ingredients

Tortillas/Parotta/Chapathi  - 4.(frozen can also be used)

For filling

Paneer - 1 cup (grated or crumbled)

Onion(big) - 1.

tomato - 1/2

Capsicum - 1/2.

Garlic -2 (finely chopped)

chilli Powder - 1 tsp.

cumin Powder - 1/2 tsp.

turmeric  Powder - 1/8 tsp.

Garam Masala - 1/2 tsp.

Coriander leaves - 2 tbsp (finely chopped)

salt - to taste.

oil - to fry & toast .

Cheese - 4 tbsp.

Preparation

Just cook the tortilla's or Parotta  in a tawa or griddle without adding any oil.

Method

Filling Preparation

• Heat the oil in a kadai or Pan. When oil is hot add Garlic, saute till it turns light Golden brown colour.
• Add chopped onions saute till it turns pink. Add Capsicum saute for 2 minutes.

• Add tomato saute till it is light mushy.
• Add Chilli Powder,Cumin Powder,Turmeric Powder,Garam Masala & needed salt.Give a quick Mix.

• Add crumbled or Grated Paneer, mix well. Cook for  1- 2 minutes. Let it blend well with Masala.

• Finally Garnish with fresh finely chopped cilantro. Now filling is Ready. 

Quesadilla Preparation

• Heat the tawa, place Parotta, drizzle some oil  evenly, then Spread Paneer filling , 2 tbsp of grated cheese, cover up with another Parotta. Cook in medium flame.
• when it turns crisp at bottom of parotta, flip it & cook another side by drizzling little oil, till it turns crisp. when both sides turns crisp & Golden brown, remove from tawa.

• cut the Quesadilla into half using a sharp knife, then again cut the wedges into further half, creating Pizza like slices. serve hot with Ketchup or Tomato Sauce.

Notes

• I used Parotta's to make Quesadilla.you can replace with Tortilla's or thick Chapathi's.
• Adding tomato gives mild tangy taste to Quesadilla.
• Garam Masala enhances the flavour of filling.
• if Tortilla's are large, place the filling at the corner of tortilla's & just fold it.
• Finally cook on both sides, till it turns crisp & golden for crispier Quesadilla's.
• Always serve Quesadilla's hot.

Instant Thavala vadai - Kandi Nooka billa kudumulu - With onion chutney- (with pictures)

Thavala vadai is so instant if rava is ready.Rava is made with rice and toor dal. This rava can be made at home or you can powder it in a rice mill.Once it is done you can store in a container for at least 6 months.you can also make  uppu pindi(arisi upma) with this.This vada will be so tasty.Every body in my home like this vada. I am going to teach 2 methods of preparation. In one method it is prepared by deep frying.In another method we are going to toast it in tawa. if you are so cautious  about oil u can use second method.

Instant Thavala vada

Ingredients

Rice - 1 cup.

Toor dal - 1/2 cup(kandipappu).

water - 2 +  1/4  cup.

salt - to taste.

 oil - to fry.

Preparation of Rava

 

Wash rice and toor dal together.Then  Spread it in a cloth or a plate to dry and grind it coarsely like rava.(both rice and toor dal should be  ground coarsely together   like rava). Now rice toordal rava is ready.

If you have a rice mill near your place, you can get it ground coarsely like rava.Then store it in a container.You can store it even for 6 months. 

Method 1

• Take  a thick  bottomed kadai, add 2 + 1/4 cup of water and salt.When it starts boiling add this rice toor rava , stir well, till it  becomes thick and should not have any lumps. Dough should hold in your hands.

• When it cools down make small balls as shown in the picture, then flatten it like  vadai.vadai should not be too thicker or thinner. it should be moderate.

• Make 5 to 6 vada's then deep fry it in a oil, till both sides are cooked and turned golden brown.Repeat it in cycles. Make sure that vadas(chekkalu) should not be over crowded.

Now Thavala vadai(tapala chekkalu) is ready.

Method 2 

 Toast the vadas in the tawa, by drizzling some oil over it,when one side is cooked flip the vada, then drizzle some more oil, then  remove it from tawa, when vadas are cooked  and it changes to golden brown colour at the centre of vada(chekkalu) as shown in the picture. 

 It goes very with Onion chutney(ulli chammanthi).