Ricotta Burji

A week and a half ago, I had blogged a vegetarian lasagna recipe.  I had half a container of ricotta left over from that and was racking my brain to use it in an interesting way … and I was thinking why not try to make it a burji –

Burji is after all crumbled paneer and  ricotta is almost readymade burji material. I cannot but think of my nephew who is a Paneer MONSTER and could do paneer morn, noon and night, 24/7 and I thought I’d better muscle up my paneer recipes esp since he is honoring me with a visit this May – can’t wait, Bharga!

The two lovely inclusions to my recipe were home grown garlic chives and some store bought sage. They lent an incredible flavor to the dish. Add some onions, green chilies and some herb/spice powder if you have any – I kept it simple with the ingredients I’ve already mentioned and the kids simply devoured it! This can be a perfect summer, party on the deck dish - very simple yet very trendy and absolutely enjoyable without being too filling!

Preparation

Using 1 to 2 tsp of olive oil, cook it for about 10-12 minutes, until the whey of the ricotta is all dried and the ricotta sort of hardens a little and becomes more curdled.

Enjoy with chappatis or as a wrap or simply as a dip with tortillas -
NOTE: I found squeezing some fresh lemon on top before serving, escalated the tastiness of this by several notches