Spinach Paratha

A very healthy and tasty spinach/palak paratha or rotti !

Preparation Time: 15 minutes
Cooking Time: 20 minutes

INGREDIENTS:

Whole wheat flour - 2 cups
Spinach leaves - a bunch
Water - 1.5 cups
Salt- as required
Oil - 3 teaspoon
Ajwain seeds/ omam - 1 teaspoon
Green chilli - 2 no.s
Asafoetida powder - as required


METHOD:

1. Wash spinach leaves well. In a vessel add 1.5 cups of water and boil it. Add spinach leaves to that, and cook for 5 to 7 minutes without covering with lid .

2. Filter the water and keep it aside. Do not throw away for the water . You can use it later to knead the dough. Now grind the spinach leaves with green chilli in to puree without adding any water.

3. In a bowl, take wheat flour. Add salt, oil, ajwain seeds and asafoetida powder and mix well.

4. Now add spinach puree and the filtered water from step 2 and make a smooth dough.

5. Take a lemon sized ball of dough and flatten it using roller pin.

6. Apply ghee or oil above the flattened dough. Now cover it on both sides(top and bottom) as shown in below pic.

7. Now cover the left and right side to form a square shaped dough.

8. Apply some wheat flour and flatten them again using roller pin. Heat tawa and cook the paratha on both sides applying ghee/oil.

9. Serve withe plain yogurt/curd and pickle.

SEE ALSO: Aloo /potato paratha, Cabbage Paratha , Rice flour Adai

Shahi Paneer

Shahi Paneer is a rich and creamy gravy and makes an excellent side dish for rotti/chappathi. In this dish, Paneer/cottage cheese are added to a gravy made with almonds and cashews and onions. The nuts give a creamy texture and white colour.

Serves: 2 people
Preparation Time: 10 minutes
Cooking Time: 15 minutes

INGREDIENTS:

Paneer cubes - 100 gms
Cashews -10 no.s
Almonds -10 no.s
Green chilli - 2 no.s
Cardamom - 2 no.s
Onion - 1 cup
Garam masala - 1/2 teaspoon
Turmeric powder- 1/2 teaspoon
Plain yogurt - 1/2 cup
Saffron thread - 2 to 3 no.s
Salt - As required
Oil/Ghee - 3 table spoon
Cumin seeds -1 teaspoon
Cinnamon - as required
Cloves - 2 no.s
Bay Leaf- 1 no

METHOD:

1. In a pan, add 2 table spoon oil or ghee . Now add Almonds,cashews,onion,green chilli and cardamom.Fry for few minutes till onions turn translucent.

2. Grind them in to a smooth paste by adding little water.

3. Now in a pan, add another 1 tablespoon of ghee or oil. Add cumin seeds, cinnamon and cloves. Now add the paste which you prepared in step 2. Also add required salt ,garam masala and turmeric powder.

4. Mix them all and add 1/2 cup of plaint yogurt and stir them for few minutes, till the oil start leaving the sides.

5. Now add 1 cup of water and saffron strands.

6. Bring them to boil. Now add paneer cubes. No need to roast paneer in prior for this recipe. Boil them for 2 minutes and switch off.

7. Shahi paneer is ready !.. Serve with rotti :)

SEE ALSO: Paneer Ghee Roast, Kadai Paneer, Chilli Paneer

Gobi Manchurian (gravy)

Gobi Manchurian is snack/side dish made using fried cauliflower florets soaked in tomato,soy sauce based gravy . It makes an excellent combination with fried rice or rotti . It can also be taken as a snack.

Preparation Time : 15 minutes

Cooking Time: 20 minutes

INGREDIENTS:

Cauliflower - 1 medium sized

Onion - 1 cup sliced thin lengthwise

Spring Onion - 2 tablespoon 

Green chilli - 1 no.s chopped finely

Garlic -2 pods chopped finely

Tomato Sauce - 2 table spoon

Soy sauce - 2 teaspoon

Chilli sauce- 1 table spoon

Pepper powder -1/2 teaspoon

Corn flour -2 teaspoon

Salt - as required

Oil - 2 tablespoon

FOR FRYING CAULIFLOWER:

Maida/All purpose flour -1/2 cup

Corn flour -1/4 cup

Kashmiri chilli powder -1 teaspoon

Salt - as required

Ginger garlic paste -1 teaspoon

Soy sauce - 1 teaspoon

Oil - for deep frying

METHOD:

1. In a large pan, boil some water. Once the water is completely boiled, add chopped florets and allow it to boil for 2 minutes and then filter the water from cauliflower.

2. In a bowl, add all purpose flour, maida,ginger garlic paste ,kashmiri chilli powder ,salt ,soy sauce. Add some water and make a smooth batter similar to the consistency of bajji/pakoda batter.

3. Now dip the cauliflower floret and deep fry them in oil. Place them on the tissue paper to remove excess oil.

4. In a pan, add some oil. Add green chilli and garlic and fry for 2 minutes. Then add spring onion,onion and fry till they change colour.

5. Now add tomato sauce,chilli sauce,soy sauce, pepper powder and salt. Fry for a minute. Now take 2 teaspoon of corn flour and dissolve it in 1 cup of water. Add it to the pan and mix well.

6. Allow it to boil for 2 minutes, till it turn translucent and also the mixture thickens.

7. Now add fried cauliflower florets and mix gently and switch off.

8. Garnish with spring onions. Gobi manchurian is ready. Serve with fried rice or as evening snack !