For The Peanut Wasabi Sauce
1 1/2 tsp chopped garlic (lehsun)
2 tbsp roasted peanuts
1 tbsp sugar
2 green chillies
1 tsp lemon juice
salt to taste
For The Sushi
1/2 cup crumbled low-fat paneer (cottage cheese)
1/2 tsp ginger-green chilli paste
2 tbsp low-fat milk (99.7% fat-free)
1/2 tsp freshly ground black pepper (kalimirch) powder
24 big- size spinach (palak) leaves
2 boiled baby corn , cut into thin strips or 1/4 cup , peeled , boiled and cut into thin strips
1/2 carrot , peeled , boiled and cut into thin strips
1/4 cucumber , peeled and cut into thin strips
1/2 beetroot , boiled , peeled and cut into thin strips
1 tsp chopped green chillies
Salt to taste
For the peanut wasabi sauce
Combine all the ingredients along with 3 tbsp of water and blend in a mixer to a smooth paste.
Refrigerate till use.
For the sushi
Combine the paneer, ginger-green chilli paste milk and pepper in a bowl, mix well and keep aside.
Blanch the spinach leaves in hot water for a while and refresh them with cold water.
Pat dry each spinach leaf with a tissue or a thin soft cloth.
Place a butter paper on a dry, flat surface and arrange the leaves such that they overlap each other.
Spread the paneer mixture on the spinach leaves evenly, leaving a gap of ½” from all the sides.
Place the vegetables at the tapering end of the spinach leaves and sprinkle salt and green chillies over it.
Start rolling the butter paper, gently pressing it to compress the arrangements.
As you roll the butter paper, gradually unwrap it simultaneously to expose the spinach leaves.
Once the sushi has been rolled, use a sharp knife to slice the sushi into rings of ½” width.
Serve immediately with peanut wasabi sauce.
Nutrient Value per piece (serves 18)
|Energy (Kcal)||CHO (gm)||Protein (gm)||Fat (gm)|