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Paneer Vegetable Sushi

VIEWS 2051

Energy (kcal) - 191

Protein (g) - 10

Carbohydrate (g) - 13.4

Fat (g) - 7.1

Khyati's Health-O-Meter Says:

Paneer is one of the plant world's richest sources of protein and comparable in density to spirulina, and soybeans. Protein is needed for building and repairing muscles, building enzymes and antibodies, and cell maintenance and growth. It lowers cholesterol and is a rich source of fiber and iron and iodine.

  • 20 - g Crumbled low-fat paneer (cottage cheese)
  • 20 - g of brown rice
  • 1 - tsp ginger-green chilli paste
  • 1 - tbsp low-fat milk 
  • ¼ - tsp freshly ground black pepper powder
  • 1 - sheet nori seaweed
  • 1 - tbsp spinach
  • 2 - Boiled baby corn, cut into thin strips
  • 1 - tbsp carrot, peeled, boiled and cut into thin strips
  • 1 - tbsp cucumber, peeled and cut into thin strips
  • 1 - tbsp Beetroot, boiled, peeled and cut into thin strips
  • 1- 2 green chillies, chopped
  • Salt to taste 
Step 1 Combine the paneer, cooked brown rice, ginger-green chilli paste, milk and pepper in a bowl, salt and mix well and keep aside. Step 2 Blanch the spinach leaves in hot water for a while and refresh them with culd water. Step 3 Place a butter paper on a dry, flat surface and arrange the nori seaweed sheet/leaves such that they overlap each other. Step 4 Spread the rice and paneer mixture on the nori sheet evenly, leaving a gap of a ½ inch from all the sides. Step 5 Place the vegetables at the tapering end of the nori sheet and sprinkle salt and green chilies over it. Step 6 Start rulling the butter paper, gently pressing it to compress the arrangements. Step 7 As you rull the butter paper, gradually unwrap it simultaneously to expose the sheet. Step 8 Once the sushi has been rulled, use a sharp knife to slice the sushi into rings of a ½ inch width. Step 9 Garnish with spinach and serve.

Paneer Vegetable Sushi - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2051


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