Tangy Vegetable Envelopes
Description: Delightfully tangy and savory, these cottage cheese and baby corn parcels are perfect for a lunchbox treat or a quick snack. Encased in golden, crispy envelopes of dough, this recipe offers a flavorful fusion of Indian spices and vegetables, making it a hit among both kids and adults. Adapted from a recipe found in Femina, these envelopes are sure to add a burst of flavor to your lunch or snack time. 🍽️🥪
Recipe Category: Lunch/Snacks
Keywords: Vegetable, Asian, Indian, < 60 Mins
Ingredients
- Cottage Cheese: 250 grams
- Green Peas: 100 grams
- Onion: 50 grams, finely chopped
- Butter: 1 tablespoon
- Green Chilies: 20 grams, finely chopped
- Celery Ribs: 3, finely chopped
- Curry Powder: 1 teaspoon
- Cumin Powder: 10 grams
- Dry Mango Powder (Amchur): 1/2 teaspoon
- Lemon Juice: 1/2 teaspoon
- Cinnamon Powder: 1/4 teaspoon
- Salt: to taste
- Coriander Leaves: 2 tablespoons, chopped
- Cream: 2 tablespoons (optional)
- Pizza Dough: Enough to make 4 envelopes (about 20 cm squares each)
Instructions
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Prepare the Filling: Start by heating the butter in a pan over medium heat. Once the butter has melted and is sizzling, add the finely chopped onion. Sauté until the onions become translucent and soft.
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Add Aromatics and Spices: To the pan, add the ginger garlic paste, finely chopped celery ribs, green chilies, and curry powder. Continue to sauté for a few minutes until the spices become fragrant and the celery starts to soften.
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Mix in Vegetables and Spices: Incorporate the dry mango powder, baby corn, green peas, cinnamon powder, cumin powder, and salt. Add a splash of water to help the ingredients blend and cook together. Allow this mixture to cook for approximately 5 minutes, stirring occasionally.
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Add Cottage Cheese and Cream: Once the vegetables are tender, gently fold in the cottage cheese cubes. Continue to cook, stirring occasionally, until the mixture is well combined and the gravy starts to thicken. If desired, stir in the cream and let it heat through.
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Finish the Filling: Remove the pan from heat and garnish the mixture with chopped coriander leaves. Stir well to ensure everything is evenly distributed.
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Assemble the Envelopes: Divide the pizza dough into four equal parts. Roll each part into a square about 20 cm (8 inches) on each side. Place a quarter of the prepared filling in the center of each dough square. Fold the edges of the dough over the filling to create an envelope shape, sealing the edges well to prevent any leakage.
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Bake the Envelopes: Preheat your oven to 200°C (390°F). Place the prepared envelopes on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 to 20 minutes, or until the envelopes are golden brown and crispy.
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Serve Hot: Allow the envelopes to cool slightly before serving. Enjoy them hot, straight from the oven, or packed in a lunchbox for a delicious, savory treat.
Yield: 4 Envelopes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Nutritional Information (Per Serving):
- Calories: 107
- Fat: 5.6 grams
- Saturated Fat: 3.4 grams
- Cholesterol: 14.9 mg
- Sodium: 149.7 mg
- Carbohydrates: 9.8 grams
- Fiber: 2 grams
- Sugar: 4.1 grams
- Protein: 5.6 grams
These Tangy Vegetable Envelopes are perfect for anyone looking to enjoy a hearty and flavorful snack that combines the best of Indian spices with the comforting goodness of cheese and vegetables. Whether you’re packing them for lunch or serving them as a snack, these envelopes are sure to satisfy your cravings and impress your taste buds. 🌟🥪
