Tasty Paneer Paratha with Zesty Hari Chutney

Stuffed Parathas can made in many different variations . They are very healthy and loved by children and can be had for breakfast and dinner. This version with paneer has a unique softness that can simply make you enjoy every bite.

Hari chutney is the perfect accompaniment for these paneer parathas which have a mild flavor. Coriander is blended with some unique aromatic spices that make it more zesty. 

Preparation Time: 20 min

Cooking Time: 30 min

Serves: 6 parathas

Ingredients:

• 2 cups atta
• 1/4 tsp ajwain
• 1/2 tsp oil
• pinch of salt

For stuffing

• 1 cup grated paneer/cottage cheese
• 1/2 cup fine chopped onions
• 3 tbsp finely chopped cilantro/coriander
• 4 finely chopped green chillies
• 1/2 inch grated ginger
• 1/2 tsp amchur powder
• salt to taste

Preparation

Making Dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling

Mix all the above ingredients of filling nicely and keep aside

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.

Place 1 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown

Serve hot with fresh coriander chutney

Hari Chutney

Ingredients

• 1 big bunch corainder leaves
• 1 small chopped tomato
• 4-5 garlic pods
• 1/2 inch ginger
• 1/2 tsp cummin/jeera seeds
• 1/4 tsp black salt
• 1/4 tsp amchur powder
• 2 green chillies
• pinch of asafoetida/hing
• salt to taste

Procedure

Blend all the above ingredients into a fine paste and serve with any stuffed paratha

Read more »

SUNDAY MORNING FLUFFY BISCUITS

I have been biscuit "challenged" for many years, so when I'm in a hurry, I usually resort to a tube of commercial rolls and try to jazz them up, but they are pretty unmistakable (and getting expensive!!). 

The last few years, I've tried out a lot of biscuit recipes, in hopes of finding the perfect one; one that is flavorful, light, fluffy and EASY............here is my latest success...YUM!!!

Made with baking powder, baking soda, buttermilk AND yeast, these biscuits are light and fluffy. Hot out of the oven with butter and honey, they are a winner!!!

In a small bowl, mix 1 packet of dry active yeast, a pinch of sugar and ¼ cup of warm water (set aside). After a few minutes, it should be foamy like this:

2½ cups of all purpose flour
½ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
1 tablespoon of white sugar
6 tablespoons Crisco flavored shortening
1 cup buttermilk (see note)

Stir dry ingredients together and then cut in the shortening until it is about the size of small peas. Stir in the dissolved yeast and buttermilk. Mix well, but do not over mix. Turn out onto floured board and roll to ¾” thick. Cut with a 3” biscuit cutter. Place on parchment paper and bake in preheated 400° oven for 12-14 minutes or until nice and golden. Brush with melted butter when they come out of the oven; they make fantastic breakfast sandwiches!!

NOTE: No kneading needed.

NOTE: This recipe does not work as well if you use butter instead of shortening. I use butter flavored Crisco in all my recipes that call for shortening.

NOTE: Don't be tempted to use your food processor when cutting in the shortening, it will process the shortening to much, it is better to have larger pieces of butter than super fine. I use my pastry cutter.

NOTE: Do NOT add all of the buttermilk at once. Add about 2/3 of it and see if that is enough. Personally, I think 1 cup of milk is too much, but everyone’s flour is different. Just flour your board enough so that the biscuits are not sticky.

NOTE: If you don’t have parchment paper, spray your pan with vegetable spray.

NOTE: Don’t use a twisting motion when you are cutting your biscuits. It seals off
the edges and they won’t raise very high.

Read more »

Spicy Smoked Brinjal for a Lazy Day

This is a dish I learnt from my hubby.Perfect to have on any lazy day when we dont want to be in the kitchen for too long !!So simple to prepare and yet so relishable to eat with plain curd rice or hot steaming rice with a dash of ghee.

The smoky flavor of the brinjals has a unique taste thats hard to describe but taste wonderful. I am sure you would enjoy it too.

Ingredients

• 6 medium sized lengthy brinjals
• 1.5 tsp salt
• 2 tsp chilly powder
• 10 tsp olive oil

Procedure

Partly slit the brinjal along the length partly on one side. Rub a few drops of oil over each brinjal.Place them over the medium flame and slowly roast them turning them on all the sides evenly all over.

While the brinjals are being smoked take a small dish and mix the salt, chilli powder and olive oil into a soft smooth paste.

Once the brinjal are smoked and tender when pressed softly take them off the flame . Fill each brinjal along the length with about 1 tbsp of the paste prepared.

Serve the brinjals with curd rice or with hot rice with a dash of ghee and enjoy your lazy day.

Read more »