| | Ingredients: 4 Potatoes; (semi boiled and peeled)
200 g Paneer; (mashed)
6 - 7 Green Chillies; (finely chopped)
1/4 c Corn Kernels boiled
1 tablespoon Coriander finely chopped
1 teaspoon of Ginger; (grated)
1 teaspoon of Garlic; (crushed)
1/2 teaspoon of Red Chillies; (crushed)
1 Spring Onion; (finely
1/2 tablespoon of Corn flour
2 tablespoons of butter
Salt - to taste |
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Cooking Instructions: Make a dent in the top of the potato with a potato-scooper. Keep aside. Scoop out as much of the inside as possible. Repeat for all. Mix together the mashed paneer, green chillies, salt, corn flour, corn kernels and scoop potato pulp. Stuff all potatoes with this filling, carefully. Put the cap of potato keep aside and close dent. Heat butter, add ginger, garlic, red chilli, spring onion and sauté (pan fry) for 5-6 seconds. Place the potatoes in carefully. Sprinkle the remaining corn flour and roll the potatoes gently to get coated evenly all over. Transfer to a casserole and bake till lightly browned on the outside. (appro 15 minutes @ 200ºC.) Serve hot. Making time : 45 minutes Serves : 4 Shelf life : Freeze unbaked and bake when required. (2-3 days) Converted by MC_Buster. Converted by MM_Buster v2.0l |
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