Palak Parantha

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Blended Bread.

Have not been feeling quite well for quite a few days, so was having only khichdi, dalia, bread.. I was so damn bored of eating all this.. Today feeling much better, so when peeked into my refrigerator found only palak there.. decided to make palak parantha two in one.. goodness of the vegetable and roti (whole wheat flour)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

 

Preparation Time:- 1/2 hr |  Cooking Time:- 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

• 1 cup whole Wheat Flour (Gehun ka aata)
• 3/4 cup Spinach Leaves chopped (Spinach)
• Salt to taste
• 1/2 tea spoon garam masala powder
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 1 tea spoon Cumin Seeds (Jeera)
• 1/2 tea spoon Ajwain seeds
• Ghee/oil to fry the parantha (I prefer ghee )

PREPARATION:

Wash the chopped spinach leaves properly. There can be lots of soil in the palak, so make sure to wash it thoroughly.

Heat 1 tea spoon oil in a pan add the cumin seeds ad ajwain allow it to crackle. Then add palak and saute till it shrinks in volume.

Once the palak shrinks,switch off. Cool down the mixture and grind it to a fine paste.

Take the flour in a big pan, add salt, garam masala and chilly powder to it. Add the cooked palak to it. Now knead in a tight dough using minimum water. palak can leave some water so make sure that you don’t use too much of water, while kneading.

Cover the dough and leave it for around 15 minutes.

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be really sticky, so you can refrigerate it for 15 mins.

After rubbing with some dry flour, start rolling the parantha evenly. You need to roll like a normal parantha.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end. Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:

• Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
• Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
• Try it for dinner with curd.

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Crispy Paneer ke Paranthe

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Stuffed Bread.

My husband loves paneer, and he was so very happy to have paneer paranthas for dinner.. Actually we both love paranthas and can have them in any form and any stuffing and any time..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Preparation Time:- 10 mins |  Cooking Time:- 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

• 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
• 200 gms paneer
• Salt to taste
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 1 tea spoon Chaat Masala
• 1 tea spoon Garam Masala
• Ghee/oil to fry the parantha (I prefer ghee )

PREPARATION:

Grate the paneer. Add the masalas salt, red chilly powder, chaat masala and garam masala to it.

Mix properly. I usually mix the masala’s with hand so that it gets mixed evenly.

Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the paneer and place it in between.

Press the paneer gently to remove air gaps and start folding the chapati inwards to seal the paneer completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too  much since the paneer may come out)

After rubbing with some dry flour, start rolling the parantha evenly.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:

• Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
• Try it at tea time/breakfast with a hot cup of tea and Amul Butter or homemade white butter.
• Try it for lunch or dinner with curd.

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Puri

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Deep Fried Bread.

Puri is one of the breads that is most common in our cuisine.. There are some special days when making puri is mandatory, like Kanjak, some festivals like Teej, Diwali.. Puri is a must try with Aaloo Tamatar and pickle as breakfast..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28

Preparation Time:- 15 mins |  Cooking Time:- 1 mins per parantha |  Serves:- 3-4 people

INGREDIENTS:

• 2 cups whole Wheat Flour (Gehun ka aata)
• 1 tea spoon Salt
• 1 tea spoon oil
• 1/2 cup water + as needed
• Oil to deep fry

PREPARATION:

Take flour, 1 tea spoon oil and salt in a bowl and mix well.

Add 1/2 cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water 1 or 2 table spoon water to gather to a dough

Keep a side covered for 10 – 15 minutes and then again knead to make it smooth with out any cracks.

Divide into equal sized balls. For rolling do not dust with flour, use some oil to grease the ball and roll out into circles. Not too thick, not too thin.

Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.  Gently press the puri with the perforated spatula when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.

Hot puri is ready to be served..

SERVING:

• Try it at brunch/breakfast with aaloo sabzi and pickle.
• Try it for lunch or dinner with any curry.

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Flavors of India: Andhra Pradesh – Event Announcement

When I hosted my last event, Favorite Recipe: Non-Indian Food, an idea crept in my mind of why not host an event to know the various cuisines in India…

So shared the idea with Pallavi from Cook Eat Burpp.. and we both decided to take it up on an alternate basis… We will take up a state per month (in alphabetic order)…

So here comes the first Flavor Of India, Andhra Pradesh..  So lets get in all the flavors of Andhra in our kitchen and prepare some authentic Andhra dishes like Biryani, Pesarattu, Pappu Koora,  and many many others..

Rules for the event:

1. You must cook and post the recipe on your blog pertaining to the theme only Authentic Andhra Food.
2. Looking for fresh entries and to try out new recipes. So, no archived posts will be entertained.
3. Only vegetarian dishes will be allowed. (Eggs in dishes are allowed).
4. Multiple entries are welcome.
5. Please provide a link of the event on your post. Usage of logo is optional but I would be happy if you could use it, as it helps spread word.
6. Please link your recipe using the linky tool provided at the end of the post.
7. Non bloggers are most welcome to participate. Send a mail to cookcookandcook@gmail.com  with the subject line as Flavors of India – Andhra Pradesh and with the following details:
   1. Your Name
   2. Recipe Name
   3. Pic of the recipe

Looking forward for some tasty recipes…:)

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Fastest Fudge Cake

I had this cake bookmarked since a long long time.. Just did not get time to try it out.. Its had been really long that I baked something.. so again when I came across this recipe I just had to bake it.. This is a heavenly cake.. Ohh really really awesome..

Reference: Fastest Fudge Cake

Preparation Time:- 15 mins |  Cooking Time:- 30-35 mins |  Serves:- 1 cake around 10 small pieces

INGREDIENTS:

• 1/2 cup Unsalted Butter Melted
• 1 and 1/4  cup Brown Sugar
• 2 Eggs
• 1 tea spoon Vanilla essence
• 1/4 cup Cocoa powder
• 1 cup All purpose flour (Maida)
• 1/4 tea spoon Salt
• 1/2 tea spoon Baking Soda
• 1/2 cup Boiling Water

PREPARATION:

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking.

In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula.

Add the eggs and vanilla; stir until well blended.

Add the flour mixture all at once and stir just until all the flour is moistened.

Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth.

Pour the batter in a butter paper lined cake tin.

Bake in a pre-heated oven at 180 degrees C for 30-35 min.

Insert a skewer in the center to check. If the skewer comes out clean, then remove the cake else bake for a few more mins.

Allow the cake to cool on a wired rack for about 10 mins.

SERVING:

• You can add any icing to this cake, like ganache.
• Serve hot with hot chocolate sauce or cool vanilla scoop.

Tasty Cooking..!!

Sending this recipe  to:

Favorite Recipes: Bookmarked Recipes & Swathi’s blog main event announcement