Paneer Paratha

I boiled 2 litres of milk and i hear some strange sound coming from the milk pot. Having a look i see the milk has curdled ! OMG ! now what do i do ? I phoned my friends around and asked what to do with spoiled milk. Just throw it out said one friend and some had no clue if i could make something out of the spoiled milk. Then i asked my maid, if i can salvage this and make anything out of it. She told me, anyways you curdle milk to make paneer and from the 2 litres i had good amount of paneer formed. So go ahead and make some paneer dish out of it. So i drained out all the whey and collected the paneer into a muslin cloth and hung it to drain out all the water. It took a while and i got all the whey out of the paneer. And then i thought of making paneer paratha out of it. Paratha's turned out well. It tasted like i had stuffed scrambled eggs inside the paratha. Anyways, any of you trying out this recipe can make paneer from fresh milk and curdle it with vinegar or lemon juice to make fresh paneer.

Ingredients

3 cups - Wheat flour
1 tbsp - Ghee / Oil
Water to knead the dough
Salt to taste

Instead of ghee or oil, i used 1/4 cup - crumbled paneer, freshly made. ( This helps in making paratha soft)

For Stuffing

1.5 cup - Fresh crumbled paneer
1 medium - Onion, very finely chopped
2 to 3 - Green chili, very finely chopped
1 small piece - Ginger, grated ( optional )
1/2 cup - Coriander leaves, very finely chopped
1/2 tsp - Coriander powder
1/2 tsp - Amchoor powder /dry mango powder
1/2 tsp - Garam masala powder
1/2 tsp - Roasted jeera powder / Roasted cumin powder
Salt to taste

Method

1 ) To make stuffing - Its important that all the water is drained out of the paneer. Coriander leaves has to be washed, cleaned, dried and chopped. There should not be any water in the stuffing. Now mix all the ingredients listed for stuffing together and keep aside.

2 ) To make the dough - Mix wheat flour, oil and salt. Mix and rub the flour to get oil and salt well mixed. Then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

3 ) Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha.

4 ) Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve hot with raita and pickle.

Check out other Parantha's with detailed pictures -

Aloo Paratha
Green Peas Paratha
Chana Dal Paratha

Mooli Paratha

Parsely Paratha

Potato Methi Poori

A twist from the plain poori.Combining Potato-methi gives flavor and taste to this poori.

Ingredients

1 cup - All purpose flour / Maida Or Wheat flour
1 big - Potato, boiled & mashed
1 tbsp - Dry kastoori methi leaves
Salt to taste

Method

1 ) In a mixing bowl, add maida, kastoori methi leaves, boiled potato and salt to taste. Mix and combine the ingredients well. Knead well to make a dough. If needed sprinkle some water, which most properly will not be necessary.

2 ) Make small key lime size dough balls out of the dough. With a rolling pin, roll out the dough to make circular shape. Dust some flour, to help roll the dough.

3 ) Add enough oil to a kadai or wok. Heat oil on medium heat. To test if the oil is hot enough to fry the poori's, take a small dough piece, drop into the hot oil. If the dough fries and comes up immediately, then the oil is ready to fry the pooris. With care, add one rolled out dough at a time and make pooris. Flip and fry on both sides. Poori will fluff up when the oil is at the right temperature. Mostly medium heat will work fine.

4 ) Drain poori out of the oil and transfer to a plate with paper towel.

Serve with chana masala or curry of your choice.

Gajar Aloo Paratha

Stuffed paratha with carrot, potato and spices, makes a satisfying meal. Paratha's has been something easy to carry for lunch in our household. To make it interesting, different stuffing's can be used and here goes a stuffing with carrot and potato.

Ingredients

For the dough

3 cup - Wheat flour
Salt to taste
Water to knead the dough

For stuffing

5 medium size - Carrot, finely grated
2 medium size - Potato, boiled and mashed
2 tbsp - Coriander leaves, finely chopped
6 to 8 - Green chili, finely chopped
1/2 tsp - Ajwain/ carom seeds
1/2 '' piece - Ginger, finely grated
1/2 tsp - Garam masala powder
1/2 tsp - Coriander powder
1/2 tsp - Anardana powder /Pomegranate Powder
Salt to taste

Method

1 ) To make the dough - Mix wheat flour and salt, then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

2 ) To make stuffing - Squeeze the finely grated carrot with hands, to take out the carrot juice. This step is necessary to avoid excess water in stuffing. Now to this grated carrot, add boiled & mashed potato and rest of the ingredients listed in stuffing. Mix all the ingredients well and set aside.

3) To make parathas - Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha gently. To get a perfect round shape, use a round lid to cut a perfect round shape.

4 ) Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.


Serve with raita and pickle.

Check out other Parantha's with detailed pictures -

Aloo Paratha
Green Peas Paratha
Chana Dal Paratha
Mooli Paratha
Parsely Paratha

Roti with Corn Flour

Roti made with makki / corn / maize flour is quite popular in Punjab. Makki ki roti and Sarson Ka Saag go together. Very healthy and a hearty meal. Visiting my friend who hails from punjab, i got to see a roti prepared using corn flour and left over vegetable sabzi. Mixing with sabzi or any other cooked vegetable will make this roti very soft. Any vegetable sabzi will work for this. If not sabzi, then you could make the dough with boiled potato or paneer or tofu. Now after kneading the dough, it will need a bit of skill to make perfect round roti. Some experts tap with both their palms and roll out the dough. Plastic sheets /wraps has been used to help roll the dough.
For this recipe i am not going to give any specific measurements, since you can just roughly mix the corn flour, left over sabzi and make a firm dough. I hope the detailed and step by step picture will do the talking and help my reader understand.

Ingredients

Corn flour ( white Instant corn masa flour has been used here )
Any left over sabzi or potato or tofu or paneer

Method

1 ) Into a big thali or plate, add corn flour.


2 ) Add left over sabzi.

3 ) Mix the flour and sabzi. Knead well and make a stiff dough.

4 ) Make big dough balls. Place one sheet of plastic sheet on the rolling area. Place a dough ball, then place another plastic sheet on top of the dough.

5 ) With a rolling pin, roll out the roti. Roti will be thicker than the usual roti.Take off the top plastic sheet, then with the help of bottom plastic sheet, lift the bottom plastic sheet slowly and invert the roti to your palm.

6 ) Heat a tawa. Place the roti in the hot tawa and cook on both sides by flipping to both sides. Smear some ghee and cook.

Serve hot. This roti will not be good cold. So roll out the roti and cook when you want to have it. Rest of the dough can be stored in the fridge. This roti is good to eat by itself.

Parsley Paratha

The highly nutritious parsley is used more for garnishing, decorating and in smaller quantity in most of the dishes. Having checked the goodness of consuming parsley, parsley paratha is a good idea to consume parsley for all its health benefits. This is a non-stuffing type of paratha.

Ingredients

2 cups - Whole wheat flour

1/2 bunch - Parsley leaves, chopped

2 - Green chili, finely chopped

1/2 inch piece - Ginger, grated

3 flakes - Garlic, grated (optional )

1/2 tsp - Roasted Jeera, crushed mildly

1 or 2 tsp - Oil

1/2 tsp - Salt

Water to knead

Method

1 ) In a mixing bowl, add all the ingredients with wheat flour and knead with enough water to make a chapati dough. Rest the dough for 15 to 20 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

2 ) Make small balls of the dough. Take one dough ball and roll out a thin paratha with a rolling pin.

3 ) Heat a tawa or a non-stick pan, on medium heat and place the paratha in it. Smear some oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve with sabzi and yogurt.

Make palak/spinach paratha by following the same recipe. Just replace parsley with spinach. Also make methi/fenugreek paratha with methi leaves, by replacing parsley and following same recipe.

Mooli Paratha and An Early Christmas Gift !

Paratha, a flat bread filled with grated radish and spices to makes a wholesome meal. Smeared with ghee and pan fried this paratha is savoured along with pickle and raita.

Ingredients

2 - White radish, finely grated
4 to 6 - Green chili, chopped finely
1'' piece - Ginger, finely grated
1/2 tsp - Ajwain
1/2 tsp - Garam masala powder
1/2 tsp - Coriander powder
3 tbsp - Coriander leaves, chopped finely
Salt to taste

For the dough

3 cup - Wheat flour
Water to knead the dough

Method

1 ) Mix enough water with wheat flour and make a stiff dough. Place the dough in the refrigerator for 15 minutes. This will help to tightened the dough. You can use the water squeezed out of the radish to knead the dough, to get more radish flavor.

2 ) Squeeze water from the grated radish very well. Sprinkle little salt on the squeezed radish and keep it aside for 30 minutes. Again squeeze and take out the water. Then mix all the masala powders, chili, ginger, coriander leaves and salt. Mix and keep the filling ready.

3 ) Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha.

4 ) Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve with raita and pickle.

Check out other Parantha's with detailed pictures -

• Aloo Paratha
• Green Peas Paratha
• Chana Dal Paratha
  
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An Early Christmas gift to me from a dear blogger friend who bakes, perfect mouthwatering cakes. And i had the luck to taste one of the cakes baked by this dear friend. Fruit cake !! one of my favourite cake and it tasted just like the fruit cake we get in the bakeries back in kerala. I couldn't stop with one piece. Thank you so much Mishmash for this wonderful gift.

What a tasty cake ! Check kitchenmishmash for cake recipes and other lip smacking recipes.

Chana Dal Paratha

Stuffed chana dal paratha's are nutritious and a wholesome meal.

Ingredients

For filling

1/2 cup - Chana dal
1/2 cup - Coriander leaves, finely chopped
1/4 cup - Onion, finely chopped
1 tsp - Coriander powder
1/2 tsp - Red chili powder
1/2 tsp - Garam masala powder
Salt to taste

For dough

3 cup - Whole wheat flour
1tbsp - Oil / Ghee
Water to knead the dough

Method

1 ) Wash and soak chana dal for 2 to 3 hours. In a pressure cook, cook chana dal with 1/2 cup water. Bring the cooker to full pressure and after the first whistle, take off the stove. Open the cooker after 2 minutes. Dal should be cooked,but not mashed up. Drain off any water if any.

2 ) Mix with chana dal, coriander leaves, onion, coriander powder, red chili powder, garam masala and salt to taste. Mix in well and keep the filling aside.

3 ) To make dough - Mix wheat flour, oil and salt. Mix and rub the flour to get oil and salt mixed well. Then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

4 ) To roll out the paratha - Make small balls of the dough. Take one dough ball and roll it out with a rolling pin. Take a small amount of filling and place in the center of the rolled out dough. Wrap the dough around the filling ball, close and seal well. Dust some flour and then lightly flatten the dough with hand.

5 ) With a rolling pin, roll out carefully to make a round paratha.

6 ) Heat a tawa or a non-stick pan, on medium heat and place the paratha in it. Smear some oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve hot with raita.

Check out other stuffed parathas, and the step by step preparation details with pictures.

• Aloo Paratha
• Green Peas Paratha

Matar Parantha - Green Peas Paratha

Peas paratha is a delicious stuffed flat bread. I am discovering the different stuffed parantha's , that are very common and popular in a punjabi household, through my friend D.

Ingredients

For Filling

2 cups - Green peas, cooked

4 tsp - Besan, dry roasted

1/4 tsp - Ajwain

1.5 tsp - Coriander powder

1/2 tsp - Garam masala powder

A pinch or two - Amchoor powder

4 - Green chili, chopped finely

1/2 inch piece - Ginger, grated

1/2 cup - Onion, chopped finely

1 cup - Coriander leaves, chopped finely

Salt to taste

For dough

2 cup - Whole wheat flour

1 tbsp - Oil / Ghee

water to knead the dough

Salt to taste

Method

1 ) In a pan dry roast besan to a light brown color. Mash the cooked green peas well.

2 ) Add the roasted besan, mashed peas and rest of the ingredients listed for filling. Mix well and set it aside.

3 ) To make the dough - Mix wheat flour, oil and salt. Mix and rub the flour to get oil and salt well mixed. Then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

4 ) To roll out the paratha - Make 10 small balls of the dough. Take one dough ball and roll it out with a rolling pin.

• Take a small amount of filling and place in the center of the rolled out dough.
• Wrap the dough around the filling ball and close, as is shown in picture below. Dust some flour and then lightly flatten the dough with hand.

• With a rolling pin, roll out carefully to make a round paratha, as in second picture above.

5) Heat a tawa or a pan, on medium heat and place the paratha in it. Smear some oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve with some plain yogurt/ curds and pickle.

• Other stuffed parantha's to try -

Aloo parantha

Aloo Paratha

Paratha's are flatbread made with whole wheat flour. Mostly they are stuffed with vegetables, like potato, radish, cauliflower, cabbage and so on. Aloo paratha's are more popular among paratha's. Spiced potato stuffing is used as a filling to make aloo paratha. Though i am a beginner at making paratha's, here is a picture presentation of how i made it.

Ingredients

For dough

3 cups - Wheat flour
1 tbsp - Ghee /Oil
Water to knead the dough
Salt to taste

Instead of ghee or oil, i used 1/4 cup - crumbled paneer, freshly made. ( This helps in making paratha soft)

For filling

4 - Potatoes, boil & mash
1/2 cup - Onion, chopped finely
2- 3 - Green chili, chopped finely
1/2 tsp - Ginger, grated
1 cup - Coriander leaves, chopped finely
1/4 to 1/2 tsp - Ajwain
1 tsp - Coriander powder
1/2 tsp - Amchoor powder / Dry mango powder
1/2 tsp - Garam masala powder
2 pinch - Roasted jeera powder / Roasted cumin powder
Salt to taste

Method

1 ) To make the filling - Boil potatoes and mash it well. Add rest of the ingredients listed for filling and mix well with potato.

2 ) To make the dough - Mix wheat flour, oil and salt. Mix and rub the flour to get oil and salt well mixed. Then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

Here is two methods to roll out the paratha.

Method 1

a ) Make 10 small balls of the dough. Take one dough ball and roll it out with a rolling pin.

• Make a small ball of filling and place in the center of the rolled out dough.
• Now as in picture in the middle, wrap the dough around the filling ball and close. Dust some flour and then lightly flatten the dough with hand.
  

b) With a rolling pin, roll out carefully to make a round paratha.

Method 2

a ) Out of the 10 dough balls. Divide each dough ball into 2. So now you have 20 dough balls in total.

• To make one paratha, roll out 2 dough balls.
• In one rolled out dough, spread the filling, as in picture above.
• Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha.

b ) If pressing the edges is not working out then try as shown in third picture above, by folding the edges and roll out the paratha.

3 ) Heat a tawa or a pan, on medium heat and place the paratha in it. Smear some oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve with plain yogurts /curds or raita and pickle.

Enjoy this hearty meal with a glass of Sweet or salty Lassi.

• Other stuffed parantha's to try -

Matar Parantha - Green peas paratha