Amma's Recipes: Paneer and Spinach (Palak) Parathas | Paneer Paranthas | Indian Cottage Cheese Parathas - a Step by Step Recipe

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If there is anything in the world that comforts me on a dull, dreary monsoon day is amma's cooking. Whether its her Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy) with steamed rice or Hyderabadi Double Ka Meetha | Bread Pudding with Nuts and Raisins, she has a knack for bringing smiles with comforting meals to people around her.

Its raining cats and dogs since past few days here in Hyderabad and the weather in general is not-so-good for any physical activity. I just want to curl up into bed and sleep for long hours without anybody reminding me of the never-ending to-do-list. Well, that's just a dream distant now, but one thing I can definitely do is pester my mom to make something delicious and just relax. At least I don't have to worry about some good food getting on to the plate. Isn't it.

Our dinner last night were these subtly spiced Paneer and Spinach Parathas and Oh my, these taste so so good. I just couldn't take off my hands as these parathas were flying off the griddle. But, there was a job (to photograph them) at hand. So, I quickly clicked a few and quietly enjoyed my meal. I was in food-heaven you see! :-)

Now it your turn to make these and Enjoy!

Paneer and Spinach Parathas with fried green chillies to give it a dhaba-like feel. 

{Recipe} Paneer and Spinach (Palak) Parathas 

Makes around 10-12 parathas

Ingredients: 

For the dough:

3 cups Whole wheat flour (atta)
1 bunch or 1 cup tightly packed of spinach leaves, roughly chopped
1 tsp lemon juice
1 tsp salt
4 tbsp olive oil (or ghee or any oil)

For the stuffing:

250 gms of paneer/indian cottage cheese, grated
2 small bunches of coriander or cilantro leaves, finely chopped
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp amchur /dry mango powder
1 tsp red chilli powder
salt - to taste
1/2 tsp finely grated fresh ginger

To serve as accompaniments - Fried green chillies, Yogurt, Pickle

Preparation:

1. Gently mix all ingredients listed under "For the stuffing". Keep aside.

grated Paneer Stuffing

2. Blend together spinach, lemon juice and 1/4 cup water until smooth. In a mixing bowl, add flour, salt, olive oil and spinach paste. Mix and knead until smooth dough by adding enough water. Make into lemon-sized portions.

3. Roll out each portion of the dough.

4. Place a tbsp of stuffing in the middle.

5. Seal all edges like you do for a dumpling.

6. Do the same for rest of the dough portions as well. It is important to not to roll out these stuffed dumplings immediately. Rest them for 5-10 mins.

7. Place sealed side down and gently roll out into a paratha.

8. Heat a griddle and cook both sides of the paratha with some oil or ghee. Repeat with rest of the parathas as well.

Fry some green chillies until charred and serve them as accompaniment to these parathas along with yogurt and pickle. Truly dhaba-style! :-)

Thank you Amma, I Love You.

Amma's recipes is a column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any question, do drop in a line or comment on this post. My mom will be more than happy to answer all of them.

until next time,

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Beat the Heat: Minty Stuffed Parathas

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Like most of us, my body too has a tendency to build up a lot of body heat and have a lot of acidity problems from time to time. especially as I am recovering from my fever (since New Year's eve), I have been taking a lot of antibiotics and they, as we all know have their side effects and generate unwanted acids in the stomach which in turn results in a burning sensation that leads to Acidity. Not a good feeling, I tell ya!

Instead of popping antacid pills for cure the problem, I turned to some natural remedies. Alkaline foods like bajra, jowar, bananas, mint, ladies finger etc aid in reducing this acidity problem. 

..so is the today's recipe - "Minty Stuffed Parathas" which I made for today's dinner. Served with cool raita, they tasted fabulous.

Acidity or not, I think these make a lovely meal at anytime of the day.

Go on, dig in as I am not watching ;-)

Minty Stuffed Parathas

Mint has got many medicinal properties and is very well known to relieve acidity. Last night for dinner, I tried my hand on these absolutely delicious and mouth-watery parathas stuffed with veggies like cabbage, potato and peas.

I think to keep the acidity at bay, there could be a no better way!

Hey that rhymes ;-).

Adapted from Tarla Dala's Acidity Cookbook.

For the dough -

1. Blend into a puree - 1/2 cup mint leaves, little lemon juice, 1/2 tsp cumin leaves, 2-3 green chilli pieces along with 1/4 cup of water.

2. Mix the prepared mint paste with about 1.5 cups of whole wheat flour (atta flour), 1/2 cup bajra flour (optional, if not just use 2 cups of atta flour), 1 tsp of oil and 1 tsp of salt. Knead with about 1.5 cups of water, adding little by little into a soft dough. Rub a little oil on top and cover with some plastic wrap. Keep aside and rest for a while.

3. For the stuffing -

Sprinkle salt over 1 cup of cabbage. Keep aside for 10 mins. Then squeeze out the water using your hands. Cut 2 potatoes into halves and boil for about 10-15 mins, until tender. Peel out the skin and mash into a bowl.
Microwave 1/2 cup of frozen peas (no need to thaw) with little water for 2-3 mins. Drain water and mash.
Heat  a tsp of oil in a pan and add potatoes & green peas. Cook for 2 mins. Don't add any water. Add the cabbage & cook 2-3 mins.
Finally add 1 tsp of garam masala, little turmeric, 1/2 tsp of red chilli powder. Season with salt. Mix well. Allow it cool for a bit.

Preparation -

4. Take a lemon sized ball of dough & roll out into a chapati. Put about 1 tbsp of vegetable stuffing on each roti, close into a dumpling. Roll out slowly into a paratha.

5. Cook each paratha on a non-stick pan until you have small brown spots on each side. A little tip is to slightly press through its edges with fingers (on the pan itself) if you think the edges are a bit dough-y. Brush little oil and Store in aluminum foil until it is ready to serve.

These parathas freeze beautifully. Make them ahead, cool a little, fold them in aluminium foil and put them in a freezer bag. Refrigerate or Freeze.

I have made a couple for my breakfast tomorrow morning. Sending these minty goodies to Sanjeeta's WholeWheat for Breakfast event.

Hope you all had a relaxing weekend and all geared up for the week ahead. You all have a good one and take care.

until next time,
Siri

Gobhi Paratha, with Pickle Raita

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A 'Paratha' is basically a pan-fried Indian flatbread. With innumerable number of options as stuffing, this dish is very popularly made in the northern part of India. This is my first, successful attempt to make 'Gobhi Paratha', with the stuffing properly tucked in between the layers (and not oozing out, like it did in past times). This is perfect for breakfast, brunch, lunch, dinner and for almost anytime & any day. Enjoy.

Gobhi Paratha

Preparation:

Cut cauliflower into florets and grate. We need 2 cups of shredded cauliflower.

In a mixing bowl, add 1 cup of whole wheat flour and 1/2 tsp of salt. Add water (about 1/2 cup) little by little to form a nice, soft dough. Apply little oil on the surface, cover with a damp towel or plastic wrap. Rest it for about 10-15 minutes.

In another bowl, mix - shredded cauliflower with 1 tsp of salt, chopped cilantro, finely minced green chillies (depending on your spice level), 1/2 tsp of Ajwain (carom seeds) and 1/2 tsp of cumin seeds.
Thoroughly mix them all and rest for 10-15 minutes as it leaves excess water.. Squeeze out the water out of the cauliflower mixture. This step of resting and squeezing out the excess water is very important to avoid watery-stuffing.

Knead the dough a little bit more and make 6 small, lemon-sized balls out of it. Roll each one into about a 3 inch diameter roti, place about 1 tbsp of stuffing in the middle and close it, like you do for a dumpling. Do the same for the rest of them too.

Now that the first stuffed ball has rested for couple of minutes, with a rolling pin slowly roll them out into parathas, making sure the stuffing doesn't come out. (even it does, trust me it taste fabulous). But for a perfect one, the stuffing must be between the two flaky layers of the paratha. With enough practice we will get that too. :-)

On a hot griddle, place one paratha at-a-time, on medium heat , Cook on one side (with some bubbles popping up) and then to the other side. Once done, spear some desi ghee or some oil. Serve.

Pickle Raita

If you are very very hungry or have short time on hand - then pickle raita is the best accompaniment for almost anything, especially for such parathas.

All you have to do is beat the yogurt for couple of minutes and mix some of your favorite pickle (I added tomato) into it. - less or more, depending on how spicy you want. The coolness from the yogurt works so well with the heat from the pickle. this is definitely my all-time favorite quickie side-dish.

Hope you are having a fun Thanksgiving week.

until next time,
Siri

Roti Mela: Onion Bhakri

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Here is my last and final entry to Valli's Roti Mela - Onion Bhakri.
I usually prefer rotis over rice..and am eagerly looking forward for the roundup of Roti Mela! Yeh Yeh!

Onion Bhakri
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Ingredients:

2 cups Wheat flour
1 medium sized Onion , finely chopped
1 Green chilli, finely chopped
2 tbsp Curd
1/2 tsp Red Chilli powder
1/4 tsp Turmeric
Salt - to taste
1/2 tsp Cumin seeds
2 tsp Oil

Preparation:

1. Mix all the ingredients in a bowl and knead with adding water as needed. Set aside for 15-20 mins.

2. Make small balls out of the dough and roll them into rotis.

3. Fold in the ends into its center and turn over to roll it again into a bigger roti.

4. Heat the pan and place the bhakri over it. Cook both sides with oil/butter.

5. Serve warm with curry.

For a step-by-step preparation of Bhakris: Click here.

To accompany these yummy rotis, I made......

Tried & Tested # 9: Namratha's Spicy Chickpea and Eggplant curry!


- Siri

Roti Mela: Palak Khasta Roti

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Finally I did it!.. I made the fluffiest and yummiest rotis ever.. All thanks to the tip - of adding curd and bread slices to the dough!

... and here is the proof - Palak Khasta Roti.

Off these rotis go to Valli's Roti Mela - as promised in my last post!



Palak Khasta Roti
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Adapted from here.

Ingredients:

2 cups Whole Wheat Flour
2 White bread slices, trimmed edges
3 tbsp Yogurt
1/4 tsp Baking powder
Salt to taste
1 cup blanched Spinach, chopped
water - to knead

Preparation:

1. In a small bowl, mix yogurt and bread slices, mash them into a smooth paste.

2. Mix the flour, yogurt mixture and rest of the ingredients. Knead into soft dough using little water. Rest the dough for about 15-20 minutes, covered.

Note: Addition of curd and bread gives a nice, soft texture to the rotis.

3. Shape dough into small balls and roll them out into circular shaped rotis.

4. Put a roti on a heated griddle and cook both sides with some oil. I used PAM spray just to cut down some calories.

5. These rotis taste divine when served immediately with any hot and spicy curry. Y.U.M.M.O!!


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Dear Uma bestowed me with 'Inspiration Award'.. Wow.. feels so good to know that -
'I inspired someone!!. Thanks dear..:)

This beautiful award is started by dear Jamie of Flavour Pantry. What an awesome award, dear Jamie! In her own words:

This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe.

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers.

Please let them know what the award means and what to do with it.

Feel free to post the Inspiration Award Logo on your site for the whole blogsphere to see. (logo photo taken by my inspiring friend and co-author of Dueling Foodies, Beth.)

The sole inspiration in my life have been my GOD, and nobody else! Yes.. he is the symbol of strength and the only one who exalts and gives me imperturbable strength to fight back and be true to my conscience!

As per the rule, I have to pass this on to 4 other bloggers who inspired me the most:

Dhivya : for her ever lasting friendship and fo being my BEST FRIEND ever!.
Lathamma : She is one motherly figure whom I adore the most!
Ashaji : I admire her zeal and passion for delectable food!
Arundathi (Anu) : Though, I have known her for a very short time, she ushered so much love and compassion that I see her as my GOOD FRIEND!

Have a great day ahead!

Siri

RCI: Bedmi Roti with Aloo Kofta Curry

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Stepping out of the train in quest of some exotic Rajasthani food, in the midst of an hectic week was indeed a delicious adventure for me. I have never been to Rajasthan, but heard so much about its culinary traditions that stretch back thousands of years.
The scrumptious offerings of the Rajput cusine is unparalleled in their creative preparation and in the range of flavors ..:). It is said that it takes centuries to perfect the authentic, traditional Rajput delicacies and in the cities of Jaipur, Jodhpur, Udaipur and Ajmer, one can still find the traditional Rajput cooking at its best. Once cooked and tasted, will discover why they have remained favorites all this time.



For this month's RCI: Rajasthani cuisine, I chose to make a simple, yet different kind of roti with a pretty famous North Indian curry. My initial plan was to make Bedmi Puri, but I ended up making Bedmi Roti - just to cut down some calories..:D.



Bedmi Roti:

1 cup Whole Wheat Flour
4 tbsp All-Purpose Flour
Salt - to taste
1 tbsp Oil

For Masala Paste:

1/2 cup (split) Yellow Moong Dal (soaked in water for 3-4 hours)
Salt - to taste
3 tbsp chopped Green Onion
1/2 tsp Red Chilli powder
1-2 finely chopped Green Chilli
1/2 tsp Garam Masala
1/2 tsp Coriander Powder
1" piece Ginger (peeled, finely chopped)
Fresh Coriander leaves


Preparation:

1. Grind all the ingredients listed under 'Masala Paste' with very little water.

2. In a mixing bow, take the flours, add oil, salt and masala paste. Knead into a fine chapathi dough with sufficient water. Pat with some oil 2 to 3 times and knead again.

3. Cover and set aside for some time. Make small balls out of the dough and make regular chapathis.

Note: Though they look similar to our usual rotis, these taste very different and I am sure Bedmi Puris would taste even better. Next time, for sure I am gonna try the deep-fried puris.

Off the Rotis also go to Srivalli's Roti Mela...:)

Aloo Kofta Curry:

For Koftas:

2 cups of Grated (boiled) Potato, Cabbage, Carrot
Salt to taste
1/2 tsp Turmeric
1 tsp Red Chilli powder
4 tbsp Chickpea flour (Besan)
Oil - for frying

For Gravy:

1 tbsp Vegetable Oil
1 tsp Cumin seeds
1 tsp Ginger Garlic paste
1 cup finely chopped Onion
Few fresh Mint leaves
2 Tomatoes
Salt to taste
2 cups water



Preparation:

1. Mix all the ingredients listed for 'Koftas' with very little water. Make small balls out of it and deep fry them. Keep aside.

2. Grind 3/4 of chopped Onion and tomatoes into a fine paste.

3. Heat oil in a pan, add cumin seeds, ginger garlic paste, some chopped onions. Saute these until golden brown.

4. Then add turmeric, red chilli powder, mint leaves and (onion+tomato) paste. Cook for about 5 minutes.

5. Season with salt. Add water and koftas. Cover the top and let curry simmer for 15-20 minutes on medium-low heat.

6. Serve hot with Bedmi Roti/Puri (or flavored Rice!)


My heartfelt condolences to the families of the deceased in the bomb blasts that rocked the pink city of India, Jaipur, Rajasthan yesterday. Humanity is again bruised and such incidents are very very unfortunate. May God Bless the affected families.


Image Credit:Better Health Channel
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My dear blogger friends Srivalli gave me the 'Yummy Blog Award'..:). It feels great when someone is appreciating you and shares the same passion as yours. Thanks dearie...:)


Yummy blog award is the award given to the blog with most yummy recipes/photos

One other person, whom I admire a lot in this blog-o-sphere is Latha amma and the very fact that I received an award from her is so thrilling. Thanks amma, indeed am honored by your gesture..:D

God makes 'Friends and Friendships' in heaven. I strongly believe that and every moment I spent with her is indeed memorable and cherished. Thanks Dhivs, for being with me always and for the 'Forever Friends' award too!..:D

Have a great week ahead folks!

[UPDATED 8/12/2010] - I am sending this as an entry to Alka's LYRO:Potato event. 


Siri

Palak Theplas and Roti Telur

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.... The 2007 Cricket World Cup in the West Indies did not leave pleasant memories for India but it brought to the limelight the foresight of some of the Indian spectators at the Caribbean fiesta. Two “Tambrams” (Tamil Brahmins) from Bangalore , who were in a group of nine vegetarian cricket lovers, played a major role in making the trip pleasant, filling and economical. The group which spent nearly one month in Barbados watching the cricket, cooked their own food thrice a day in a rented villa and was benefited by the foresight of the Bangalore duo who carried with them nearly 750 pieces of theplas which constituted one of their main food items throughout their stay.....

- "The Hindu" Magazine

You can find the complete article here.

This funny anecdote shows how easy, handy and life-saving "Theplas" could be at the time need.:D

I made some additions to the original "Gujarati Theplas" by LuvBites. I added Palak, Jeera and other spices to make it more flavorsome.



Preparation Time: 20-30mins
Serves - 10 to 12 Theplas

Ingredients:

Wheat flour - 2 cups
Gram flour - 1 tbsp
Palak - 1/2 cup
Buttermilk - to knead
Salt - to taste
Chopped Garlic - 1/4 tbsp
Chilli powder - 1 tbsp
Hing - 1/8 tbsp
Cumin seeds - 1 tbsp
Coriander powder - 1/2 tbsp
Turmeric - 1/4 tbsp
Oil - 1 tbsp

How to make:

1. Mix all the ingredients listed above including the oil into a dough. I used buttermilk for kneading as per the original recipe.
2. Once it became a dough, oil it again from the top and knead atleast 3 times.
3. Make small balls out of the dough and roll out as rotis.
4. Place on a hot griddle, roast and drizzle oil, to shallow fry the Theplas on medium-low heat.
5. Serve with any kind of pickle or Masala Dahi.

Masala Dahi: Dry roast some cumin seeds & black pepper. and make them into fine powder. Mix salt and this powder to well-beated curd to make Masala Dahi.



Continuing with life-savers, I bring to you a Malayasian recipe - "Roti Telur" or Egg Pastry Pancake.

This original recipe of Roti Telur can be found here and here.



For this we need:

All-purpose flour - 3 cups
Milk - 1.5 cups
Salt - to taste
Eggs - 3
Chopped Onions - 2 tbsp
Coriander - 1 tbsp
Green chillies - 2
Chilli powder - 1/2 tbsp
Cumin Seeds - 1 tbsp
Oil - to shallow fry

Preparation:

1. Mix salt to flour and knead it with milk. Keep aside for 2 hrs.
2. Meanwhile, in a bowl, beat the eggs and add salt, chilli powder, chillies, chopped onions, coriander, cumin seeds. Mix them well.
3. Take a small ball of dough, oil the work top with oil and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges.
4. Preheat a griddle, grease well with oil/ghee- when hot put roti dough on it.
5. Now, gently pour the egg mixture on it and carefully spread over it.
6. After 2 min, fold the edges of the roti dough over, just enough to seal the egg mixture in.
7. Cook 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of oil, cook the other side.
8. Serve hot with any spicy curry. I served with Hot chilly sauce..:D



These dishes taste awesome and are the best for travel when accompanied with any side dish. So, forwarding this to Easy Crafts's Travel Food Festival..:))



Enjoi!