Palak Paneer Paratha ( Stuffed spinach cottage cheese flatbread)

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Am sure you all have heard of Palak Paneer as a side dish but have you heard of it in parathas? Nah, you are wrong if you are thinking of using leftover palak paneer in paratha as a stuffing. This is not linked to cooked palak paneer at all. Instead, this is about adding a paneer stuffing to the palak paratha which I have discussed earlier.

This is something which evolved when I was experimenting with paratha. As it tasted great, I am discussing this here with you.

I am calling this “Shahi Paratha” as it involves the king- Paneer in it.

I hope you will love this as much as I did and let me know how it turned out for you.

Makes : 5 to 6 parathas ( sandwich style)

Ingredients –

100gm spinach – blanched and pureed

2 cups wholewheat flour / aatta

½ cup grated paneer ( paneer of around 100gms yielded ½ cup)

1 onion – finely chopped

2 green chillies – optional – finely chopped (I didn’t use it as I was making it for my kid)

1 tsp turmeric powder

½ tsp red chilli powder (omit if you are using green chillies)

salt to taste

1 tbsp oil

oil or butter for making paratha

Making the dough “green dough”

1. Take a bowl, add the 2 cups wholewheat flour and add the spinach puree to it. Knead it with your hands.

2. Add the spice powders and salt and give it a knead again.

[If it seems to be dry and doesn’t bind, add water little by little.Normally, water is not required as the spinach puree in itself is sufficient to bind it into a dough].

3. Add oil at the end, and set it aside for 30 min in a cling film or covered with a lid.

Making the stuffing mixture

1. Take a plate, add grated paneer to it.

2. Add chopped onions and chillies (if using), give it a mix with hands to a crumbly texture

3. Add the spices and salt to taste (note that already a little of spice and salt are added to palak dough)

Set it aside – crumbly stuffing.

Making Parathas ( Sandwich style)

  1. Divide the green dough into 10 to 12 small balls
  2. Take 1 ball and sift it with flour, pat a little by hand and roll it out using rolling pin to the size of a puri
  3. Take another ball and roll it out similarly to a puri size a little bigger than the previous round
  4. Take 1 to 2 tbsp full of crumbly stuffing and keep it in the middle of this bigger ball.
  5. Keep the smaller puri over this stuffing and press against each other
  6. Fold the sides of bigger puri over the smaller one
  7. Pat the flour on both the sides of this sandwiched puri.
  8. Roll it out softly such that stuffing doesn’t come out to the desired size in accordance to your tava. It will result in a sandwiched roll.
  9. Repeat with other rounds similarly.

Cooking the paratha –

  1. Heat a tava. Once it is hot, add this rolled out sandwich-ed paratha to the tava.
  2. Once brown spots appear on top, toss it over
  3. Add butter or oil to the sides, after 2 to 3 minutes, you will find brown spots appearing again.
  4. Toss it over. Once both sides are cooked with ample brown spots, Take it off the tava.
  5. Keep it in a hot dish or covered with kitchen foil as it will help in retaining its softness.
  6. Repeat the process with other sandwich-ed parathas.

Your stuffed shahi – green paratha is ready. Serve it with pickle, curd and dig in as we say your meal is ready !!

Notes –

Chop green chillies and onions very finely so it will get mixed up with paneer evenly. It will also help in not exposing the stuffing while rolling out.

If using green chillies, omit use of red chilli powder – otherwise it will become a little too spicy

You can make it with the usual method of keeping the stuffing in the middle, and folding the sides of it like a flower bud. In that case, with the same dough size, it may result in double number of parathas.

This sandwich-ed style yields thick parathas and so I love making it this way.

 

 

 

 

 

 

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Palak Paratha (Green paratha)

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Ever since my childhood days, I love palak related foods – let it be palak as a side dish, as koottu, in paratha, or puri. Also, Spinach reminds me of the cartoon Popeye – “Popeye the sailor man …toot..toot!!”.

People make this paratha differently in every household. But I have seen my mother making it like this and we love it as it looks different. Yes, it looks green and we love it this way.

 So, for you all to try this out as green paratha for your kid’s lunch box, here is the recipe. Even if the kid doesn’t like spinach, he might be tempted to try it because of its colour!

 Let’s get to the recipe without wasting any further time.

 Makes: 6 to 8 parathas

Ingredients –

100gm spinach – blanched and pureed

2 cups wholewheat flour / aatta

1 tsp turmeric powder

½ tsp red chilli powder

salt to taste

1 tbsp oil

oil or butter for making paratha

Method

For dough

  1. Take a bowl, add the 2 cups wholewheat flour and add the spinach puree to it.      Knead it with your hands.
  2. Add  the spice powders and salt and give it a knead again.

(If it seems to be dry and not binding, add water little by little to bind it through.

Normally, water is not required as the spinach puree in itself is sufficient to bind it into a dough.)

  1. Add oil at the end, and set it aside for 30 min in a cling film or covered with a lid.

 

Making paratha-

1. Divide the kneaded set aside dough into rounds. This method will yield you around 8 medium rounds

2. Take 1 round, pat flour on both sides. Keep it on chakla

3. Flatten it with your hands and roll it out using rolling pin, slowly sifting flour to sides

4. Roll it to the desired round shape as your tawa is.

5. Set aside, and repeat it with other rounds.

6. Heat a tava, once it is hot, add this rolled out paratha to the tava.

7. Once brown spots appear on top, it is getting cooked, toss it over

8. Add butter or oil to the sides, after 2 to 3 minutes, you will find brown spots appearing again.

9. Toss it over. Once both sides are cooked with ample brown spots.

10. Take it off the tava.. Keep it in a hot dish or covered with kitchen foil as it will help in retaining its softness.

Your green paratha is ready, serve it with pickle and curd. Dig in as we say your meal is ready!!

 

 

 

 

Purple Paratha (Purple cabbage paratha)

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I have always seen this purple cabbage in the vegetable section at the supermarket and wondered – “how will our Indian dish paratha look like with this as a stuffing?”

The best way to find out was to make it. My maiden attempt in trying my hands on this purple paratha was good and it tasted nice too. So I am sharing this recipe with all of you to make at your homes.

Here, comes the recipe –

Makes 5 to 6 parathas

Ingredients –
2 cups chopped roughly cabbage – grind it in a mixer grinder to make it into a paste, but don’t add water to it.
2 cups aatta (wholewheat flour)
1 tbsp oil
1 cup lukewarm water
½ tsp red chilli powder
½ cumin coriander powder
salt to taste
butter or oil for making parathas

Method –
1. In a bowl, add the cabbage paste, add the aatta to it. And mix it to a crumbly state. Add the masalas and salt to this, and again mix it.
2. Slowly keep adding water till it becomes a dough-like texture. Knead it well enough with your hands. It will be purple at this point.
3. At the end, add the oil to the kneaded dough and keep it aside for 30 minutes.
4. After around 30 minutes, take your rolling pin and chakla, sift some flour over chakla and take a small round of that purple dough.
5. Flatten it with your hand, have aatta covering it on both the sides. Keep it flat on the chakla and roll it with a rolling pin to a circle by adjusting sides and roll it to the desired shape.
6. Roll out other small rounds to the desired paratha shapes. Keep aside.
7. Heat a tava. Once it is hot, add one of the chapathi to it. Turn the side once brown spots appear.
8. Add butter or oil to the paratha on this side and let it become brown on top, and then again turn it.
9. Once both sides are cooked and nice brown spots appeared. Take it out and keep it in a hot casserole or with aluminum foil which will help it keep soft.
10. In the same manner, cook all other parathas. Switch off the gas.

Serve it with curd, pickle and dig in as your meal is ready.

Lovely purple paratha on your way !!

Panagam

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This is one easily made refreshing drink which is enjoyed at Tamil new year ; and also

during Ram Navami. It is considered a home made cool drink , and in few houses

they drink this before leaving for an important assignment outside. Just like dahi – shakkar

(sweet curd)in North India.

Its a very easy recipe, and I just love this. Made this for both new year celebration and

Ram Navami festival. This looks just like coca cola when served in glass. So when the daddy

is having coke, kids can be served these. As it is healthy for kids to enjoy. Hope you like it

as we enjoy it.

Ingredients-

 5 tbsp grated jaggery

1 cup lukewarm water

½ tsp dry ginger powder (sukku podi)

½ tsp cardamom powder (optional)

1tsp lemon juice (optional)

Curry leaves (to garnish)

Recipe –

  1. Take lukewarm water in a cup.

  2. Add grated jaggery to it (you can add more if you like it more sweet)

  3. Set aside till jaggery gets melted.

  4. Strain it using a strainer.

  5. Add sukku podi. If using cardamom powder and lemon juice, you can add in here.

  6. Offer as naivedyam and serve it chilled.

Your Indian healthy coke is ready to enjoy. It truly is refreshing in summers when heat

outside is scorching and we need something to cool our body. This is best !!

Enjoy !!

Aloo gobhi matar ki sabji ( potato – cauliflower peas curry)

aloo gobhi matar sabji

This is one common curry which we all make in our household because it is simple to make and is loved by all ages. I wonder if there is anybody who dislikes these basic side dishes. These are perfect for both roti and rice.

So, let’s get to the recipe. Everybody makes this a little differently; here I will show how I made this. I didn’t put too much spice as my kid has the same food too, so you can adjust spice according to your taste. Here, goes the recipe. I hope you will love this as much as I did and let me know how it turned out for you.

Ingredients –

1 cup cauliflower florets

1 cup potato – chopped into pieces

1 cup peas (I used the frozen one)

4 cups Water

1 tsp turmeric powder

½ tsp red chilli powder

2 tsp kitchen king masala

salt to taste

1 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

 

Recipe –

  1. Heat a pan with water. Add all the 3 veggies to it. Cook till slightly aldent.

  2. Take off the pan, drain the water. Set aside the aldent veggies.

  3. Take another pan, heat oil. Once it’s hot, add mustard seeds, cumin seeds and let them splutter.

  4. Once it splutters, add turmeric powder, and give it a mix.

  5. Then, add the aldent veggies and give it a stir such that they get evenly coated with turmeric powder.

  6. Add red chili powder, kitchen king masala and salt to taste.

  7. Cook for 5 minutes till spices get mixed and the veggies get cooked.

  8. Take off the stove. Serve hot with either roti or rice.

Enjoy as your “meal is ready!!”

Gobi Manchurian Gravy

ImageThis is one of those dishes I love to eat when I am dining in a Chinese restaurant. If not a Chinese restaurant, then at my aunt’s place – she makes a heavenly version of this. I have always wanted to try my hands on this delicacy. So tried it once just like that and it was a hit. And tried it again when we had guests over at home as a side dish to schezwan rice. You can find the recipe here.

So finally I could do the very difficult – make home-made restaurant style Chinese food.  I hope you will love this as much as I did and let me know how it turned out for you..

Serves  4 people

Ingredients :

1 cauliflower medium size

Salt

Water

Oil for deep fry

Ingredients for marinating –

5 to 6 tbsp maida

4 tbsp corn flour

1 tsp ginger paste

1 tsp garlic paste

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp black pepper powder

1 tsp soy sauce

1 tsp tomato ketchup

4 tsp sweet chilli sauce

Cooking the cauliflower:

1. Heat water in a pan.

2. Add 1 teaspoon salt.

3. Add cut cauliflower florets to it and cook for 15 to 20 minutes till soft.

4. Take off the gas.

5. Drain the water (you can retain this stock and use it in gravy); toss the cooked cauliflowers slightly under tap water. Set aside.

Marinating the paste:-

Prepare the marinade by mixing the above ingredients in a bowl and set it aside for 20 to 30 minutes. It should neither be very thick nor thin. Add water to adjust its consistency. We have to dip the cauliflower florets in it for deep frying so arrange the consistency likewise.

Deep frying Manchurian –

1. Heat oil in a wok.

2. Check whether it is hot by putting a little of marinade batter in it. If it rises up with bubbles, it means it’s hot. If not it will sink to the bottom.

3. Dip the cauliflower florets in marinade batter and deep fry slowly till golden brown from all sides.

4. Take out in paper towel and keep warm.

Preparation of gravy sauce –

1 onion finely chopped

2 to 3 spring onions finely chopped

2 to 3 garlic cloves finely chopped

2 to 3 green chillies finely chopped

1 tsp black pepper powder

1 tsp tomato ketchup

1 tsp sweet chilli sauce

1-2 tsp soy sauce

Salt

2 tbsp corn flour

Oil

Spring greens for garnish

Water.

Method –

1. Heat oil in a pan, add green chillies and garlic once oil becomes hot.

2. Add onions and spring onions and give it a stir till it gets cooked

3. Add black pepper powder, soy sauce, and sweet chilli sauce and tomato ketchup

4. Add salt (bear in mind that soy sauce already contains salt so adjust it according to taste)

5. Give it a stir.

6. Once all veggies are cooked nicely, add the corn flour and water mixture and stir continuously to avoid lumps

7. Once it starts boiling, simmer the heat and then remove and set aside.

8. Garnish with spring greens.

9. Add the fried Manchurian to gravy.

Remove off the stove.

Serve it with fried rice, like I did with schezwan fried rice.

Dig in this restaurant style but home made manchurian gravy , as your meal is ready.

Note –

If it becomes very thick, you can either add vegetable stock (in which cauliflower was cooked). Remember it should neither be too runny nor dry.