Paneer Pyaaz Paratha

Onion Cheese Parathas ~ Stuffed Indian flat bread

Ask anyone? Parathas are all time favorite for Indians and that too if you have it at Dhaba or at your Punjabi friend's place. My recent indulgence with parathas is quiet a story. I love trying different types of stuffed parathas, and amongst them aloo, gobi and mooli are my top favorites. Parathas are such filling food and needs no accompaniment. We can have them with plain yogurt, Indian pickle and salad, thats it!

Parathas are made usually on Friday evenings here at my home, our concept is to treat our senses during weekends. Evening snacks are a strict no no during weekdays and dinners are usually around 6:30 pm, we are early birds, so far :)

"Early to bed, Early to rise"

So when it comes to friday, its like we have a heavy snack to pounce on followed by some Friday night movies. This recipe is from Tarla Dalal's site and you can find many paratha stuffing variations in her website. I am glad I fumbled upon this recipe.

Source : Tarla Dalal
Cuisine: North Indian, Punjabi
Prep time: 15 mins
Cooking time: 15 mins
Serves: 4-6 people
Ingredients:
2 C whole wheat flour
1 1/2 C Paneer/ Indian cottage cheese, grated
2 big onions, finely chopped
1 small bunch of cilantro/hara dhaniya , coarsely chopped
1 inch fresh ginger
2 garlic cloves
2-3 Indian green chillies, finely chopped
1/2 T red chilli powder
2 T garam masala powder/Indian spice mix
Salt as per taste
2 T cooking oil
Method:

1. Make dough by mixing the wheat flour, salt, water and oil. Cover it and keep aside for 30 mins.
2. Make a paste of ginger, garlic and green chillies together. Heat oil in a pan, sauté onions till translucent and changes the color, add little bit of salt to sweat the onions. Add the paste and fry for a minute. Add shredded paneer, mix well and take off the heat. To this add garam masala powder, red chilli powder and salt, mix well. Let it cool.
3. Make equal size balls of dough, roll into 2" disk and fill 2 T of Paneer-Pyaaz filling and roll into 3-4" disk just like you do for any ordinary parathas.
4. While roasting add some oil/ghee/butter on both the sides of the paratha.
5. Serve hot with fresh yogurt mixed with cilantro and ajwain seeds, Indian pickle, with a dash of butter.

Tips: Red and green chilli can be used as per your choice as while making for kids this can be reduced or completely opted out. While making the parathas take care not to press too much with the rolling

You can find in detail on how to make parathas from here and here.

Jeera Aloo -- Crushed Cumin with red skinned Potatoes

Its time to treat the king of spices *CUMIN*. Although the small cumin seed looks rather unassuming, its nutty peppery flavor packs a punch when it comes to adding a nutty and peppery flavor to chili and other Mexican and Tex-Mex dishes as well playing an important role in Indian and Middle Eastern cuisine where it is a key component of curry powder. Both whole and ground cumin are available year-round.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong to the same plant family (Umbelliferae).

Health Benefits : It is probably not just for taste alone that cumin has made it into the stellar ranks of Indian, Middle Eastern and Mexican cooking. This ordinary looking seed is anything but ordinary when it comes to health benefits. It is a very good source of Iron for Energy and Immune Function, cumin seeds benefit the digestive system and also helps in cancer v and stomach and liver tumors. How many of us remember when we have some vomiting sensation or nausea, chew raw cumin seeds to soothe, at least I used to have them like this. More interesting info about Cumin can be found on WHFoods site and on Wikipedia too.

When Sunita of Sunita's world announced the event for Think Spice....think Cumin this Jeera Aloo sounded a perfect entry. I came across this recipe on Khana Khazana by Sanjeev Kapoor a great chef/cook and a lovely host. If you remember the Mother's Day episode, his mother was invited and this was here signature dish. Since then I had been cooking and enjoying this dish. Very quick and simple one to make and happily goes well with rice, biryani, pulao, rotis/Indian flat bread or simply a side dish instead of Mashed Potatoes, why not?

Jeera Aloo - Crushed Cumin with Potatoes

Jeera Aloo

Source: adapted from Sanjeev Kapoor's Khana Khazana
Cuisine: Punjabi, India
Prep time: 10 mins
Cooking time: 15 mins
Makes: 4-5 people
Ingredients:
6 red skinned medium size potatoes, boiled and chopped into 3/4 th inch cubes
1 tsp of cumin seeds/jeera
2 tbsp of cumin seeds/jeera, roasted and crushed coarsely
1 tbsp of coriander seeds/dhaniya, roasted and crushed coarsely
1 tbsp of raw mango powder/amchur
1 tbsp of ground cumin powder/jeera powder
1 tsp of chilli powder/cayenne pepper/mirchi powder
½ tsp of turmeric powder/haldi
1 tsp cumin seeds/jeera
few curry leaves
salt as per taste
2-3 tbsp of oil
mint /cilantro leaves for garnishing
Method:

1. Pressure cook the potatoes, upto 3 whistles be careful not to over cook them, else they will turn mushy-mushy. Cut them into 3/4th inch cubes and keep aside.
2. Take a deep bottom sauce pan/bartan (hindi word). Heat 2-3 tbsp of oil on a medium flame, yes I am right you have to at least take 2 tablespoons of oil and you will know why we require that much amount, common its better than using 1 slab of butter..hehe!
3. To this add the cumin seeds, let them fry for few seconds, then add the curry leaves, coarsely crushed cumin seeds, coriander seeds, fry for a min- remember do not reduce the heat/flame. You must be seeing foam like thing in your pan don't worry thats nothing but the spices are frying grandly.
4. Now add the cumin powder, raw mango powder/amchur, chilli and turmeric powder and lastly salt.
5. Keep on stirring for a min check the hot and salt levels in the mixture and then add the cubed potatoes, mix well so that all the potato pieces are thoroughly coated with the spice mixture.
6. Garnish with mint/cilantro/coriander leaves and serve hot with rice, rice, biryani, pulao, rotis/Indian flat bread.

Crushed Cumin with red skinned Potatoes

Punjabi Gobi Aloo Muttar ki sabzi

punjabi gobi aloo muttar ki sabzi

This is very first entry to RCI Punjab event hosted by Richa of As Dear As Salt. RCI stands for 'Regional Cuisines of India', a very innovative idea started by Lakshmi of Veggie Cuisine . Punjabi cuisine is famous for its rich and spicy ingredients and mouthful of tasty food. The favourite dishes flashes to you mind when you think of Punjab is Sarson ka Saag and Makke di roti, Lassi, Punjabi Samosa, Parathas and many more. It also reminds me of 'Dilwale Dulhaniya Le Jayenge' (Superhit Hindi Movie).

This everyday PGAM sabzi is generally eaten with rotis or parathas(flatbreads) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans, and rice or bread.

Source: My own
Cuisine: North Indian, Punjab
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4
Ingredients
2 medium potatos, peeled and cut into medium size cubes
1 crown of cauliflower-medium size,cut into delicate florets
1/2 cup of green peas
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/4 cup home made yougurt (for gravy)
1-2 tsps chilli powder (cayenne)
1/2 tsp of turmeric powder
1 tsp jeera(cumin) powder
1 tsp dhaniya (coriander) powder
1 tsp of jeera/cumin seeds
2 tbsps of cooking oil
salt as per taste
few sprigs of cilantro/parsley, roughly chopped
for grinding:
1 small onion, cubed
3-4 green chillies, chopped
1 tbs ginger, roughly chopped
1-2 cloves of garlic, crushed
1 tbs lemon juice
1/4 cup of cilantro/green coriander

Method:

1. Boil potatoes and cauliflower florets in a sauce pan with some salt, cook till the florets are tender, donot overcook. Drain and keep aside. Meanwhile grind the ingredients in a food chopper/grinder to a coarse paste.
2. Heat oil in a kadai and add jeera/cumin seeds to it, fry for a min.
3. Add chopped onion and little salt to sweat the onions, sauté for a 1-2 mins and add the coarse paste and sauté.
4. Then add the chilli powder, coriander powder, cumin powder and turmeric and add the chopped tomatoes. Sauté till tomatoes are tender and cooked, about 4-5 mins.
5. Now add the boiled potatoes, cauliflower florets and peas, stir well so that the vegetables are coated with the masala. Cover and let all the flavors blend in for about 7-8 mins or till the vegetables are fully cooked.
   
6. Lastly stir in the yogurt and garnish with fresh chopped cilantro/parsley leaves.
7. Serve hot with rotis/parathas (flat bread) or hot rice.

My entry for RCI-Punjab PGAM ki sabzi

our lunch today... PGAM ki sabzi with rotis, rice and dal fry