Paneer Veggies Paratha Recipe

20170623_033343

Our family is a big fan of paneer, cottage cheese basically. And we don’t mind as this chewy version of cheese is healthy too. This is the “entire meal in one” option that is a paratha comes with some veggies too.

Ingredients:

Paneer two cups Veggies: 1 Carrot, 2 green bell pepper, coriander 1/2 bowl

Spices: Garam Masala 1 tsp, 1/2 tsp coriander, 1/2 tsp, cumin powder 1/2 tsp, (Optional Dry mango powder 1/2 tsp, Chaat masala 1/2 tsp)

Flours: Chapati Flour 3 bowls, Regular Refined Flour 1 bowl,

Oil to knead and roast 1/2 bowl, Salt to Taste 

20170623_013757

First let’s grate the veggies and paneer, carrots peeled and grated, and bell pepper deseeded and grated and also grate the paneer while you are at it. Next saute the veggies to lose the moisture and blend in the spices. But before that let’s blend the coriander to a paste-like consistency.

20170623_025901

Heat 2 tsp of oil and add the veggies, saute a bit and add the garam masala, coriander powder, cumin powder and the (optional) dry mango powder and chaat masala. Add the coriander paste and saute till it looks like the veggies have lost all moisture. Then let it cool. After cooling down add the paneer to the veggies. Add some salt. Paneer has its own salty taste so you want to check how much you need with some taste-testing.

20170623_025909

Next knead the dough by first adding a tsp of salt and mixing it. Then add some oil  and blend it into dry flour. Next add the water slowly and keep kneading the flour as you go. You do not want the dough to be too soft as you will be stuffing it. Next cover it with a lid and let it sit at least for half an hour.

Then take dough the size of lemon and roll it a little bit into a chapati. Then roll the paneer veggie stuffing into a small ball. Add the ball into the chapati and seal it such that the top is completely sealed. Flatten it a little using your hands. Next dust some flour and using a rolling pin roll this paratha gently using the sealed side first and flip and roll the other side. Heat a tawa or a wide skillet, oil it a bit and roast this paratha on both sides using a bit more of oil and until it is evenly roasted.

Serve this paratha with some chole, boondi raita, pickle of your choice or plain old ketchup!

20170623_033407

 

Alu Cheese Paratha Recipe

alu cheese paratha recipe

Sometimes I think that potatoes have become like previously holy now heretical food god. This previously popular food is slowly being relegated to the bottom of the food chain for its high starch content. Not in my books though, it remains my favourite. Hmm just a few thoughts I had when making this. 

So if you like potatoes and cheese, this is a recipe you will love…  

Ingredients

3 potatoes, 1/2 bowl cheese, Coriander, Garlic cloves 2-3, Green Chillies 2-3 (Optional, you can use Red Chilly Powder instead) 1/2 bowl cheese

boiled potatoes

Dry Spices

Garam Masala 1 tsp, Amchur (Dry Mango) Powder 1/2 tsp, Chat Masala 1/2 tsp, Cumin Powder 1/2 tsp, Coriander 1/2 tsp, Salt as necessary

Oil for the dough and parathas about 1/2 bowl

For the Dough

3 bowlful of Chapati Atta, 1 bowl Refined Flour or All Purpose Flour

dough for parathas

Add a bit of salt to the flours, then add some oil. Next water as necessary and knead the dough to a solid consistency. Cover it with a lid and let it sit till you get the  stuffing ready.

Boil and peel the potatoes. Instead of mashing them, it would be better if you can grate the potatoes, this ensures that it doesn’t leave any lumps. Lumps can cut through the dough when rolling. To this add the dry spices and salt into the grated potatoes.

potatoes schezwan sauce

Next blend the coriander, garlic cloves and chillies into a fine paste, 2-3 tsps together should be enough. Now mix the potatoes with all the spices and add the mozarella cheese.

For any stuffed paratha it is better is the stuffing is as solid and possible. If something leaves a condensation, like the coriander paste or the cheese if it was refrigerated, it will make the dough wet when rolled.

mashed potatoes with cheese

Next take a lemon sized dough and roll it a bit, then add the rolled potato stuffing into this dough. Now gently roll the dough around the stuffing and seal it on top leaving no gaps from where the stuffing can seep through, flatten it a bit using your palms. Now dust some on the rolling board and roll the paratha gently with the sealed down first. Roll the parathas.

rolled alu cheese paratha

Parathas can be thick but roll just enough to stop the thin dough lining from tearing off. Roast this paratha  till the dough lining is crisp and brown, in cooking oil of your choice. Serve with ketchup, cucumber salad or chole, or just roll it up and enjoy!

alu cheese paratha flatbread

 

Palak Paratha Recipe Spinach Flatbread

palak paratha spinach flatbread

Hello, hope you all having a fine day! So spinach, do your kids like it? My daughter doesn’t, and since the favourite cartoons have changed these days she doesn’t care for the line, “Popeye eats it to become strong!” Anyway there is only one way I can get her to eat spinach, it is through this paratha I make. It is very simple to make too. So here is the recipe:

palak leaves

Ingredients:

Spinach 3 bunches, coriander (optional) 1/4 bowl,

Spices: Garam masala, 1/2 tsp, cumin powder 1/2 tsp, coriander powder 1/2 tsp, Dry mango powder 1/2 tsp, turmeric 1/2 tsp, garlic paste.

Regular flour (chapati atta) – 3 bowls,

(Optional) Rice powder or Refined Flour (All purpose flour) 1/2 a bowl

chopped palak 3

Salt to taste, Oil. Take off the stems off the spinach and chop the veggies, it is okay if it fine but even if it is not it is okay. Some people prefer to add this tender chopped spinach to the dough but I find that sauteing it a little bit helps to blend it better. So we saute the veggie in 3 tsps of oil, first add the garlic, then the veggies, then add all the spices cumin powder, coriander powder, garam masala, turmeric, and dry mango powder and mix well. (You can eat this as a vegetable with a regular chapati!)

sauteed veggie

Put off the stove flame, cover it with a lid and let it sit. Take off the cover and mix the flours in veggies without adding any water at first. Blend the veggies as well as you can with the flour and add water only when you start kneading. When the dough kneaded well add a bit of oil to it and let it sit for 5-10 minutes.

palak dough

Then take a bit of the dough and roll it on your palms and flatten it a bit. Then with a rolling pin start rolling the dough into round parathas. You don’t want them as thin as chapatis, they should be thicker. Heat a pan and roast these parathas well.

Serving Instructions: Serve hot with ketchup or boondi raita.

Boondi raita: Just mix the store bought boondi into yogurt that has blended into a buttermilk like consistency.  Most store bought boondis have salt but if not you may have to add it. Add red chilly powder and chat masala if you think it is too bland.

It also tastes very well with chole (chana).

palak paratha recipe

Bread Pan Pizza Recipe

DSC_0031

There are times when we just want to have a pizza but don’t have the pizza base at home and don’t want to buy from the outside. In such a scenario the humble bread will come to your rescue. Here is a simple recipe for a pizza that tastes as good but is so easy to make.

Ingredients:

DSC_0012

A pound of sliced bread,

Capsicum 3-4, tomatoes 3-4, onions 2-3,

Sauce of your choice,

Oregano two tsps.,

pepper half tsps.,

oil, salt to taste,

mozarella cheese just lots of it!

Procedure:

Chop all the veggies. Saute them in some oil. Add the oregano, pepper and sauce. We usually don’t saute the pizza toppings but since this is a pan pizza we will need to saute them a bit to break their crisp. Toast the bread into a crisp consistency. Spread the topping and sprinkle the mozzarella cheese. Heat it for a minute on a pan or microwave. And enjoy!

DSC_0037

Easy Cake with Leftover Bread

dsc_0173

My family has a limit to how much bread they will eat. So every now and then we are left with a pound of bread.Of course, I am left to wonder what to do with it. So, this time I thought let me try to make some cake straight out of this bread.

So I made the bread crumbs and for the rest of the ingredients I used the things I would have used for a regular cake.

dsc_0131

Ingredients

Bread Crumbs 

2 Eggs

3 Cups of milk / Cream (optional)

1 tsp of baking powder, 1|2 tsp of baking soda

6 tsp of ghee or butter melted

Tutti Fruity (optional)

dsc_0169

Whisk the milk and the sugar, and when the sugar dissolves add the eggs and whisk into a frothy consistency. Melt the butter and add it to the liquid. Add the bread crumbs and the tutti fruity. Butter the cake dish of your choice. I used the baking sheet because I wanted to give it the flower shape. Pour the batter in the baking pan.

Preheat the oven for 10 minutes at 180 Celsius, and bake the cake for 20 minutes for 180 degree celsius. Cool it and using a cutter of your choice cut them into shapes you like.

dsc_0175

Savoury Green Gram Dosas Recipe

20160926_000658

Look at the lovely pistachio colour!!! 

Dosa is a fantastic recipe. It is easy to make, lasts long. However dosa need at least some preparation a day of soaking. So when I discovered these green gram dosas I was so happy and they are one dish recipes meaning you can skip the accompaniment like chutney if you wish. So here is this simple yet so tasty dosa recipe you can make on the go. Serves: A breakfsst for people.

Ingredients:

Green gram whole 500 gms., Green chilly 2 or as you like, coriander half a bowl, garlic 3 cloves, spoonful of cumin seeds, salt to taste and oil half a cup.

Procedure: Soak the whole green grams for 5-6 hours. Soak them in enough water so they can double up in size.

Blend them in a smooth paste in a blender. Before blending add the coriander, green chillies, cumin seeds, chopped garlic salt and some water. The consistency you want is like the cake batter a little runny won’t be a problem. Pour 2 tsps of oil in the batter.

Pour this batter on a hot pan with a bit of oil brushed on it and spread them for a paper thin dosas. Or even bread like thickness tastes great too. Blend a chutney if you want or sauce but you can just eat them rolled up.

Tip: If the batter is a little runny you can add a bit of semolina and whisk the dough.

20160926_000658

20160926_000615

Aloo Paratha Recipe

IMG_20160526_153253

aloo paratha recipe

As I always say fried potatoes taste divine and add to it a spicy mix and you got yourself a treat. One way to test this theory is by trying out Aloo Paratha. Aloo paratha is basically spicy mashed potatoes stuffed in a roti. This is how I made it. 

Ingredients

4 – 5 medium sized potatoes 

Bunch of coriander

Green chillies 3-4

Cumin seeds

Garlic 3-4 cloves

Lemon juice 4-5 tsps

Amchur powder Dry Mango powder

Garam masala 3-4 tsps

3  bowls of chapati atta

1 bowl of refined flour

Salt to taste & Oil to cook

How I made it:

Boil the potatoes to a soft but not runny consistency. Peel and mash the potatoes. See to it that it has no lumps.

Blend the coriander,  green chillies, cumin seeds and garlic into a smooth paste. Pour this paste into the mashed potatoes. Then add the aamchur powder, garam masala and salt to it and mix it again.

If this is a little runny or not solid enough to be rolled into a ball then you may add some roasted semolina or bread crumbs.

Then mix the three cups of chapati atta and 1 cup of refined flour and salt. Then add a little oil and mix it into the soft dough. Cover this and let it sit for a while.

Then dust some flour and roll the kneaded dough.  Then roll the mashed potatoes mix into a slightly smaller sized balls such that the mashed potatoes are completely covered into the dough.

Roll the kneaded dough around the mashed potato balls. And dust some flour and roll the dough into a paratha with soft hand. Heat a tawa or flat pan and roast this paratha with liberal amounts of oil. This paratha needs no accompaniment for my family but can be eaten with ketchup, chutney, sabzi or some curd. OR this salad.

Cucumber Salad

Ingredients

Roasted Peanut Powder

Cucumber

Onions

Mustard

Curry leaves

Asafoetida

Salt and Oil

Peel and chop two cucumber into small bits.

Chop an onion into small bits too.

Temper some mustard seeds in 3-4 spoonful of oil, curry leaves and add a pinch of asafoetida.

Add this to the chopped cucumber and onions. Add about two spoonfuls of roasted peanut powder and salt. Then add about 4-5 spoons of curds or yogurt. Mix all or this annd you have a some yummy salad that goes great with so many things and can be eaten just as a salad as well!

aloo paratha recipe stuffed potatoes in bread