Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, sabudana and rajma malpua sandwich with paneer crumble. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sabudana and Rajma malpua sandwich with paneer crumble is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Sabudana and Rajma malpua sandwich with paneer crumble is something which I have loved my entire life. They are fine and they look wonderful.
Great recipe for Sabudana and Rajma malpua sandwich with paneer crumble. This recipe is an award winning recipe on the #rasoiquarantine challenge given by none other than chef Vineet Bhatia. This is made from simple ingredients and is especially for those times when we have very few ingredients.
To begin with this particular recipe, we must first prepare a few components. You can have sabudana and rajma malpua sandwich with paneer crumble using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sabudana and Rajma malpua sandwich with paneer crumble:
- Get 1 cup Sabudana or tapioca pearls soaked overnight
- Prepare 1/4 cup rajma or red kidney beans soaked overnight
- Prepare 3 tablespoon sooji or semolina
- Get 2 tablespoon maida/All purpose flour
- Get 3/4 cup sugar
- Get 50 g paneer
- Take 1 teaspoon Ghee
- Make ready As needed Oil for frying
- Prepare 1 pinch salt
- Get 1 Teaspoon saunf or fennel seeds
A delicious Indian dessert which is soaked in syrup before serving. Crumble the cottage cheese (paneer) and add it into the pan and mix well. Then, add the eggs and cook it till the eggs are well done. Put some coriander leaves as garnish and remove the pan from flame.
Instructions to make Sabudana and Rajma malpua sandwich with paneer crumble:
- At first drain the water from the soaked Sabudana and rajma. Then grind them separately into fine paste.
- Add the rajma to the Sabudana. Then add the suji and maida. Add the sugar, salt and saunf. add enough water to make a semi thick batter. let the batter rest for half an hour.
- Put refined oil into a heated kadhai. Let the oil get warm. Add a spoonful of batter to the kadhai. Put the flame on medium to avoid the Malpua from getting burnt. Fry well on each side.
- Put the fried Malpua on paper towels to drain excess oil.
- For the paneer crumble, mash the paneer finely. Add a teaspoon of ghee to a kadhai. Ten add a teaspoon of sugar and the mashed paneer into the kadhai. Fry the paneer for 5 minutes. Remove from the kadhai.
- To assemble the dessert, put paneer crumble at the bottom. Then add a Malpua on top on the crumble. Again add the crumble on top of the Malpua and repeat this process for two more times. Add a chopped almond on top of the Malpua. Serve hot.
Apply oil on either side of the bread slices and toast them on a tawa or a toaster. Sharing a step wise recipe of Mint and Paneer Stuffed Paratha. Paratha is one of the most popular breakfast menus and a staple food of most North Indians. It is made by rolling out whole wheat dough and then pan frying on a skillet. Parathas are usually stuffed with veggies or cottage cheese ( Paneer).
So that is going to wrap this up with this special food sabudana and rajma malpua sandwich with paneer crumble recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
