• Mix the chopped green chilies, carrot, cottage cheese, salt and black pepper in a medium-sized bowl to prepare the filling.
• Line readymade roll strips and fill them up with the cheese mix.
• Seal each roll with egg and deep fry until it becomes golden-brown in colour.
• Serve warm.
Note: You may freeze the rolls for later use as well.
Make your own cottage cheese
It may be available in the local markets but there is nothing like homemade cheese, whatever type it might be. Why not save up on some cash and prepare your own cottage cheese? It’s quick, easy and delicious to taste. Read on to find out how!
• Pasteurised skim milk 1 gallon
• White vinegar 1/2 cup
• Salt 1 and 1/2 tsp
• Heavy cream 1/2 cup
Pour the skim milk into a large saucepan and bring it to a boil over medium-heat.
Once the milk is done, take it off of the stove, add in the white vinegar and stir for about a minute or two. This should cause the curd to separate from the whey. Once done, cover the pan and allow the mixture to rest at room temperature for about 30 minutes or so.
Pour the mixture into a colander lined with a small towel, allowing it to drain for about five minutes. Once the liquid has passed through, gather the edges of the towel, rinse it under cold water for four to five minutes or until the curd has cooled completely. Be sure to keep the mixture moving throughout.
Squeeze the cloth as dry as possible before transferring it to a mixing bowl.
Add salt to the curd and mix, breaking it up into small, bite-size pieces.
If you wish to serve the cheese immediately, stir in the cream. If not, store the curd in a container and place it in the refrigerator, adding the cream whenever you wish to use it.
Yield: 2 cups
Preparation time: 10 minutes
Cooking time: 5 minutes
Published in The Express Tribune, Ms T, October 18th, 2015.