Tag: parata

Palak paneer Parata:

June 28, 2018

Palak aka spinach and paneer is a classic combination from North Indian cuisine. It is usually in the form of Palak gravy with paneer chunks. If we convert this into Palak in a roti form and grated paneer as a filling it is a mind-blowing combination in a very healthy form. Here I have used Palak in the raw form as well as paneer.

It is a healthy option for breakfast, brunch, dinner or even in an office or school lunch box.

Palak or spinach is a healthy green which is a power house of nutrition. It contains Iron, anti-oxidants, vitamins and calcium.

On the other hand, paneer is also a very good source of calcium and if it is made from low fat cow’s milk, it is less in fat as well.

It is one more favourite from our lunch box item –

Ingredients:

For the dough:

Palak/ spinach – 1 bunch (only leaves)

Salt

Sugar – 1 tea spoon

Garlic – 2 cloves

Curd – 2 table spoons

Water – as required

Oi – 1 table spoon

Whole wheat flour – as needed

For the Filling:

Paneer – 200 grams (grated)

Coriander powder – ¾ tea spoon

Cumin powder – ¾ tea spoon

Red chilli powder – 1 ½ tea spoon

Garam masala – ¾ tea spoon

Salt

Turmeric – ½ tea spoon

Coriander leaves – ¼ cup (chopped)

Method:

-Make chapati dough at first and keep aside.

-For the dough, make a paste of chopped Palak, salt, sugar, garlic, curd and little water in a mixer grinder.

– Take out the liquid and pour oil and whole wheat flour. Knead it into a soft pliable dough, cover and keep.

-For filling, take one bowl, mix in grated paneer, coriander powder, cumin powder, red chilli powder, garam masala, salt, turmeric and mix it.

-Add chopped coriander leaves and mix once again. Now, Stuffing is ready.

-Now comes the rolling part.

-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers, by applying little flour.

-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.

-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.

-Cook both the sides by using either oil, ghee or butter.

-Enjoy this either with sweetened curd, boondi raita or pickle.

 

Radish Thepla/Paratha:

January 3, 2018

Thepla is a Guajarati word. It is an easy form of paratha. Enjoyment without much work 😉 Yes!!! There is no need to prepare stuffing separately. Put everything together, knead and make.

Radish is not liked by many, let alone be in their list of favourite vegetables. But it ranks very high in nutrition and health benefits. You can make raw salads, sambar or add them in any veggie recipes. If you don’t like the pungent taste, add couple of carrots, tone down the taste and enjoy.

Winter is the time when we get fresh juicy radishes in India. When It is home grown, the joy doubles. I wish to use every edible part without any wastage and without any usage of pesticide. Thus, it is healthy as well.

DSC09149_Fotor

Ingredients:

Radish and its greens – one small bunch

Coriander – 1 tea spoon

Cumin – ½ tea spoon

Carom seeds – ½ tea spoon

Garlic – 3-4 cloves

Green chilli – 1

Coriander leaves – 1 table spoon (chopped)

Curd – 2 table spoons

Salt- to taste

Whole wheat powder – as required

Oil – to cook

Method:

-Wash radish as well as green leaves.

-Grate the radish and chop the greens. Sprinkle salt.

Ribbet collage 1

-Crush coriander and cumin, add.

-Dry grind green chilli and garlic, add.

-Add carom seeds, chopped coriander and curd as well.

-Mix everything, make a firm dough by using required amount of whole wheat flour.

Ribbet collage 2

-Now take lemon sized chapati dough in hand, roll this ball by using a roller, like regular chapati.

-Cook both the sides by using either oil, ghee or butter.

-Serve with sweetened curd or pickle.

Sweet Corn and Cheese Paratha/Parata:

November 4, 2017

Week days are really challenging for moms of school going kids. We must see the nutritional factor as well as the taste. This stuffing is such, it is tasty, nutritious and loved by any kids from tiny tots to teenagers. It has sweet corn, cabbage and cheese.

These three are very tasty and nutritious as well. Sweet corn contains a lot of vitamin B12, Iron, Folic acid and soluble fibre etc.

Cabbage also is rich in vitamins; minerals and it is quite filling as well. In India, the only concern is that it has high pesticide content. So, wash with salt or vinegar solution a couple of times, drain and use.

Now it is cheese. Who doesn’t love cheese? Like all dairy products cheese also provides required calcium to our body and kids need it even more. Usage in limited quantity is always good 😊

pic 2

Ingredients:

For Chapati dough:

Whole wheat flour- 2 cups

Salt- ½ tsp

Water – as required

Oil – 1 tsp

For stuffing:

Cabbage – 3 table spoons

Sweet Corn – 3 table spoons

Capsicum – ½

Onion – 1 (small)

Oregano or Any pizza seasoning – ½ to 1 tsp

Chopped Garlic – 3 flakes

Red chilli flakes – ½ to 1 tsp

Salt

Turmeric – ½ tsp

Grated cheese – 2 table spoons.

Method:

-Make soft pliable chapati dough by mixing all the above ingredients under chapati. Keep aside.

-Boil corn and drain water.

-Chop garlic, onion, capsicum, cabbage.

-Churn or crush cooked corn, cabbage and capsicum in food processer or veggie chopper.

-Take one wok, add oil, chopped garlic, onion, turmeric and fry for a while.

-Next add crushed veggies, put salt and seasoning.  Fry for 2 minutes or until it wilts.

Ribbet collage 1

-Cool and add grated cheese and mix nicely and make small balls.

-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers.

-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.

-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.

-Cook both the sides by using either oil, ghee or butter.

pic 1

-Enjoy this either with ketchup or pickle.

Note:

-Instead of chopped garlic and salt, one can use garlic salt as well.