These pancake-like tortillas are from my parents’ recipe card file thanks to a roommate of theirs from university. They’re not quite like any “tortillas” I’ve had in other places, but the recipe is easy and the resulting patties are tasty with any common Mexican toppings.
My mom’s lasagna recipe is mostly based on one from the “No fad, good food, five dollar a day cookbook” that I believe my parents have had since their university days. The book itself shows a lot of wear and appropriate food stains. Over the years, it has been very reliable for tasty and cheap food ideas. My mom’s interpretation of it has completely spoiled me for store-bought lasagna.
This was my first time making it for myself, and unfortunately about 5 minutes after this picture was taken, I was trying to carry the lasagna to my friend Katy’s place and it slipped from its handles and dropped on the floor… exploding bits of lasagna everywhere. I managed to save most of it, but it wasn’t winning any prizes for looks. It was delicious, though!
Traditionally, this is made with paneer, an Indian white soft cheese usually presented in cubes. At the recommendation of the 1987 Dairy Diary, I tried using cottage cheese instead. I found that it’s best to put the cheese in after you remove the pot from the heat, otherwise the cheese melts into larger chunks. However, the result is very similar to paneer without having to make your own or buy from a specialty store.
Chick pea paneer is a relatively mild curry. I would recommend it for introducing people to Indian cuisine.
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