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)

 Palak Parantha

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.

served

Tasty Cooking..!!

Sending this recipe to:

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

Mission Explore Food

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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.. 🙂

Paneer Parantha

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.

Served

Tasty Cooking..!!

Sending this recipe to:

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

Mission Explore Food

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..

Puri

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.

served

Tasty Cooking..!!

Sending this recipe to:

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

Mission Explore Food

Aaloo Kulcha

This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.

Last time I had tried Onion stuffed Kulcha, due to the unavailability of resources.. But this time I filled up a nice tangy potato stuffing in my Kulchas.. They came out really well.. My husband was like that they have swollen up like puris… 🙂

Kulcha

Preparation Time:- 1 hr 10 mins |  Cooking Time:– 7 mins per kulcha|  Serves:- 6-7 kulchas

INGREDIENTS:

For Dough:

  • 2 cups All Purpose Flour (Maida)
  • 1/2 tea spoon Salt
  • 1 table spoon Yogurt (Dahi)
  • 1/4 tea spoon Soda bicarbonate (Baking Soda)
  • 1 tea spoon Sugar
  • 1/2 cup Milk

For Stuffing:

  • 3 medium Potatoes boiles
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon coriander powder (Dhaniya powder)
  • 1/2 table spoon Chaat masala
  • salt to taste
  • 1 tea spoon Garam Masala

For Garnishing:

  • Some Sesame seeds (White Til)
  • Some dried Mint leaves crushed (Sukha Pudina)

PREPARATION:

Take refined flour in a bowl. Add salt, yogurt, soda bicarbonate, sugar and milk and knead into a soft dough.

Cover with a damp cloth and rest for an hour.

Grate the potatoes and mix in the salt, chaat masala, coriander powder, garam masala and chilly powder, also the green chillies if using.

Mash it properly with hands. The stuffing is ready. Allow it to cool down completely.

Preheat oven to the 250 degrees for 10 mins.

Make pedas of the dough and rest for five minutes.

Roll each dough peda to a small puri, place a portion of the potato stuffing and seal it properly. Roll in into a ball again and allow it to settle for 4-5 mins.

Pat each ball into a round kulcha. Pat gently as the stuffing tend to come out easily. Roll the kulcha to make a small chapati.

Grease the baking tray with oil and place this kulcha on it. Sprinkle some sesame seeds and pudina powder on the surface.

Bake in the pre heated oven for 5-7 mins at 250 degrees. The first batch might take a bit longer.

Kulcha

SERVING:

served

Tasty Cooking..!!

Maggi Stuffed Bun

This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.

I simply love Maggi.. so does my husband.. I cam across a recipe by Pallavi Maggi Stuffed buns, she also made some for us.. I loved the buns.. So decided to try them myself and well I finally could manage to prepare them.. 

Maggi Stuffed Buns

Preparation Time:- 1 hr |  Cooking Time:– 1 hr |  Serves:- 4 buns

INGREDIENTS:

For Bun:

  • 3/4 cup whole wheat flour (Gehun ka ata)
  • 1/2 cup All purpose flour (Maida)
  • 1 Tea spoon Active Dry Yeast
  • 1 and 1/2 tea spoon Salt
  • 1 tea spoon Sugar
  • 1/4 Cup Warm Milk
  • 5 table spoon Warm Water
  • 1/2 tea spoon Refined Oil

For Noodles:

  • 1 packet Instant Noodles (Maggi)
  • 1 table spoon Bhuna masala (You can prepare this at home or use packed Maggi Bhuna Masala, I used the latter)

NOTE: You can add any vegetables to the maggi while preparing, I love it simple so made it that ways.

PREPARATION:

For the dough:

Pour Half the milk in a smaller bowl, add the yeast and Sugar. Cover and put in a warm place for the time till it becomes frothy.

Put the flours in a bowl add the salt and make a small well in the middle and pour the yeast and mix the flours in it.

Add the remaining milk little by little and form a dough.

Place it on a clean slab, add little water at a time. Knead it well with hands to form a nice soft dough.

Put a little oil on the dough and keep aside in a warm place for at lease an hour. The Dough should have risen atleast twice the amount.

Punch it a few times and keep it aside for some time.

For Noodles:

Boil instant noodles as per instructions on the packet. (Do not add the taste maker yet)

Strain and wash under cold water.

Add oil in a wok, heat it. Add the bhuna masala and cook until it leaves oil.

Add the taste maker to the masala and stir in the noodles.

Once the noodles gets mixed properly, keep aside to cool completely.

For the Buns:

Make 4 equal balls of the dough.  Add a little flour on the slab and flatten the balls a bit.

Put a 1/4 of the mixture in the middle and collect the edges to make a ball.

Seal the edges by dabbing fingers in milk and sealing them off.

Apply oil on the baking try and place the buns on the tray, keep aside to rest for 15-20 min.

Apply little butter on the buns and sprinkle sesame seeds on top.

Bake the buns at 180 degrees for about 40 mins in a pre-heated oven.

Once 15 min have gone by, brush the buns with oil spray/melted butter.

For the last couple of min set the oven to top rod heating so that the top of the bun can become golden brown.

Once out of the oven let them rest for a couple of min before serving.

IMG_2179

SERVING:
  • Serve with tomato ketchup at tea time.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Breakfast: & Mission Explore Food @ CookCookandCook andThoushaltcook 

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