Paneer Parathas

Last year, my daughter’s school had given a time table of particular items to be sent in the lunch box during the week. So it was very easy for me to cook it up. I didn’t have to rack my brains every day morning regarding what to send for lunch. This year, they haven’t sent the time table yet and so I’m kind of stuck. I need to think of something that my daughter will like and also that’s quick enough to whip up in the morning rush. Paneer, as most of you by now will know, is my daughter’s favorite. It’s my favorite too. So, yesterday I made Paneer Parathas for her. I too had them for lunch (in my daughter’s name). When she came back from school, she was very happy that I had made her paneer parathas. She loved them. It’s an absolute pleasure to get appreciated by your kids. (At least for me, it is, cos my lil one doesn’t like something very easily.)

Paneer is a rich source of proteins. It is also rich in calcium and phosphorous. It also contains reasonably high amount of fat and cholesterol. It is good for all ages, especially for growing children. Though, people who are calorie conscious should control the portion size. Now let’s get the recipe:

What you’ll need

For the dough

1. Wheat Flour – 2 cups, little extra for rolling
2. Kasuri Methi – 1 tblsp
3. Salt to taste
4. Oil – 2 tsp
5. Water as required for Kneading

For the filling

1. Crumbled paneer – 200 gms
2. Green Chillies – 1 to 2 (finely chopped)
3. Fresh Coriander Leaves – a small bunch (finely chopped)
4. Salt to taste

Method

In a mixing bowl, add the wheat flour, salt and kasuri methi. Mix well. Now add oil and mix it well. Now add water little by little and knead into soft and pliable dough.
For the filling, in a bowl, mix crumbled paneer, finely chopped green chillies, finely chopped coriander leaves and salt. Do not mash the mixture too much. The paneer should remain crumbly.
Now, pinch out a big lemon sized ball from the dough, Flatten the ball a little and put a tbsp of the filling in the centre. Cover the filling by gathering the edges. Press and roll out using little flour into a small round paratha.
Heat a tawa, place the paratha on it and let it cook on medium flame. Drizzle a tsp of oil. Flip the paratha and cook on the other side too with a little oil until brown spots appear.
Hot and yummy paneer parathas are ready. Serve them topped with a blob of butter, some curd and a pickle of your choice.

Note:

Avoid green chillies when making for kids. Instead try using a little of chilli powder or pepper powder. (I used a little chilli powder for my daugter’s filling.


Linking these yummy parathas to LGSS being hosted at and also to Shobha Event Cook it Healthy - Protein icious

Watermelon Lassi

When I was away on vacation, hubby dear was left alone to fend for himself. Hubby does not like to eat out often, so he decided to cook for himself. And almost on daily basis he used to make himself some dosas or idlis (with store bought batter of course!) and finish off his dinner with a bowl of watermelon. When I came back, I saw the refrigerator stacked with 2 large watermelons, and since hubby dear had eaten throughout the month he was in no mood to have more of them. So it was left to me and kids to finish these off. Kids and I both had our fill and still there was enough and more left behind. That’s when I saw this recipe for Watermelon Lassi on T.V..I decided to give it a try and it turned out to be an instant hit with everyone wanting another serving (including H). So here is the recipe:

What you need:

1. Watermelon pieces – 2 cups
2. Fresh Curds – 1 cup
3. Sugar – 1 tblsp
4. Ice cubes – a few

Method

Blend the watermelon pieces with sugar and ice cubes. Next add the fresh curds and pulse it for a few more seconds. Strain into a glasses. Refreshing Watermelon Lassi is ready. Serve it chilled.

Note: Adjust Sugar according to your taste. Since watermelons are naturally sweet, you wouldn’t require too much sugar.

Linking this to Serve it - Chilled event at Oh Taste N See.

Also linking this to Anyone Can Cook hosted by Ayeesha.

Nendram Pazham Payasam/ Nendram Pazham in Coconut Milk

Hello Friends!
I had a great vacation and am back in Hyderabad settling down slowly into my routine work. When I was in Bangalore, my mother had bought these delicious looking Nendram Pazhams, they are my favorite – and I don’t see them here in Hyderabad. So during my stay there I ate them to my heart’s content.

This fruit is so versatile, it can be used in a spicy gravy, as a snack as a dessert or just eat it as such. Today’s recipe is a very special one. I tasted this first time in my best friend’s house. From the first spoonful, I knew that I was going to make this very soon. And so I got the recipe from her and made it within 2 days. This happened about 8 years back and this dessert has become an integral part of our family. Actually, neither she nor her mom knew the name for this. So I just decided to give it my own name. So here is the recipe:

What you’ll need

1. Nendram Pazham – 3 (Medium Ripe)
2. Powdered Jaggery – 1 cup
3. Coconut Milk – 200 ml (I used store bought packet)
4. Cardamom – 3
5. Ghee – 1 tsp

Method

Remove skin and chop the bananas into quarters. Heat a Kadai, add the banana pieces. Add water, so that the banana pieces get just submerged in water. Also add about ½ the packet of coconut milk. Stir well cover and let it cook for about 5 to 7 minutes or till the banana pieces are done.
In the meanwhile, dissolve the jaggery in very little water strain for any impurities and keep it aside. Once the banana pieces are cooked add the dissolved jaggery syrup to it and let it boil for another 5 minutes. Turn off heat and add the remaining coconut milk. Sprinkle cardamom powder and drizzle 1 tsp of ghee for flavor. Nendram Pazham Payasam is ready. Tastes best when served warm.

Note:

Adjust amount of Jaggery according to your taste.

Linking this to Krithis Healing Foods Event - Banana originally started by Siri

Also linking it to Aipi's Bookmarked Recipes.

Chocolate Burfi

Chocolates! Who doesn’t like them? I love anything that has a hint of chocolate in it. Whenever I am having an ice cream or a pastry I would definitely go for one which has some chocolate flavor in it. There is a shop in Bangalore Called Chocolate Junction; they have a great range of yummy chocolates. I always visit that shop when I am here.

I wanted to try my hand at making these yummy treats at home. Anything made at home is very special isn’t it? I got this recipe from an aunt of mine who is an excellent cook herself. Actually, I think good cooking runs in the family. All the ladies in my family cook really well. Coming back to the recipe, this is a very basic recipe and requires few ingredients. It gets ready in just about 10 minutes. Believe me! So what are we waiting for? Let’s get started

What you’ll need

1. Milk Powder – 2 ½ cups (I used Everyday Dairy Whitener)
2. Cocoa Powder – ¾ cup
3. Sugar – 1 ½ cups (increase or decrease depending on your taste by ½ cup)
4. Cooking / Unsalted Butter – 100 gms

Method

1. Mix milk powder, cocoa powder well and keep it aside.
2. Place a non stick kadai on heat. Add the sugar and dissolve it in ½ a cup of water. Let it reach one string consistency.
3. Now add the butter to the sugar syrup and mix well.
4. Remove from heat and add in the cocoa and milk powder mixture stirring constantly.
5. The whole this will come without sticking to the pan.
6. Now pour this mixture on to a greased plate.
7. Let it cool for about 5 minutes. With a greased knife mark out the pieces.
8. Refrigerate for about ½ hour.

Cut and devour these yummy treats.

Linking this to Akhila's Dish name starts with H

Mutter Paneer in White Gravy

We have reached the last day of the Blogging Marathon. I have been posting under the theme Currys in Hurry. It was a great experience, a bit of challenge actually, with my naughty lil ones around, to post every day for a week. I am happy that I could complete the marathon without any hiccups. I wanted to post something special for the last day. So the main ingredient of today’s post is kiddos and my favorite Paneer.

For vegetarians to cook some special meal would definitely include Paneer. Paneer is such a versatile ingredient that you can whip up anything from a starter, main course to a dessert. I guess that’s what makes it so special.

Mutter Paneer is generally made in tomato gravy. This is a different recipe where the paneer pieces are simmered in a mildly spiced onion cashew and yoghurt. It tastes great with warm rotis and even with flavored rice. I have adapted this recipe from Tarla Dalal’s Cookbook. Though the list of ingredients seems to be very long, but the recipe is very simple and tastes amazing.

What you’ll need (Serves – 4)

1. Paneer – 250 gms cubed
2. Green Peas – 1 cup boiled
3. Onions – 4 big
4. Cashew nuts – 1 tbsp
5. Grated Ginger – 1/2 tsp
6. Slit Green Chillies – 2 to 3
7. Yogurt – 1 cup
8. Cardamom – 2
9. Cloves – 2
10. Cinnamon – 1 small piece
11. Bay leaf – 1
12. Cumin seeds – ½ tsp
13. Dhaniya Powder – 1 tsp
14. Salt to taste
15. Sugar – 1 pinch

Method

Chop onions. Now boil onions, ginger and cashewnuts with some water. Cool and grind it to a smooth paste. Heat a Kadai with a tsp of oil. Saute the cubed paneer pieces till they turn slightly golden. Keep aside. Add about 2 tsps of oil. Season with Cumin seeds and all the whole garam masalas. Next add the ground paste, slit green chillies and sauté for a few minutes. Now add dhaniya powder and sauté for another minute. Whisk the yoghurt well and pour it into the gravy. Add salt and cook on slow flame till oil separates. Now add the paneer pieces, boiled peas and a pinch of sugar. Simmer for 2 minutes. Garnish with fresh coriander leaves and serve hot with rotis.

If you’ve missed out any of my previous recipes under “Curry in Hurry” do check them out here:
1. Vegetable Sagu
2. Vanni
3. Corn Capsicum Paneer Masala
4. Podalangai Poricha Kootu
5. Palak Babycorn Masala
6. Pachha Papaya Thoran


Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli