PANEER PARATHA

PANEER PARATHA

INGREDIENTS:

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

METHOD:

1.Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
2.In a bowl mix all the stuffing ingredients.
3.Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now 
 roll it slightly.
4.Cook on a pre-heated Tawa (flat griddle plate).
5.Turn it and pour half tablespoon oil or butter.
6.Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
7.Cook on a low heat till golden brown.
8.Serve paneer paratha hot with Raitha and your favorite chutney or with pickle. 

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

UNDA PULUSU

UNDA PULUSU

Ingredients
FOR CHANNADAL BALLS

• channa dal – 3/4 cup (soaked for 2 hours)
• chopped onions – 1/2 cup
• dry chillies – 2
• salt to taste or 2-3 pinches

FOR CURRY

• onions – 2 medium sized
• tomatoes – 2
• green chillies – 2
• tamarind paste – 2 – 3 cups (2 or 3 tbsp of tamrind soaked in water and extract)
• curry leaves – bunch
• chopped cilantro – 1/2 cup
• chilly powder – 2 tbsp
• corriander powder – 1 tbsp
• turmeric – pinch
• asafoetida – pinch
• garlic cloves – 3
• oil – 3 tbsp
• mustard,jeera – 1 tsp
• salt to taste

Method
1.First grind soaked channa dal by completely draining the water and dry chillies.
2.Grind to thick dough and mix with 1/2 cup onions and salt to taste (lesser than required).
3. Make small sized balls and steam it in the cooker (use oil to keep them from sticking to the plate)
4.Heat oil in a wok and add mustard seeds as it splutters.. add jeera ,asafoetida, curry leaves, garlic and onions and fry.
5. Add tomato, turmeric and green chillies when onions are well fried.
6.When tomatoes are well mixed and forms a thick paste add chilly powder, corriander powder, salt and stir with tamarind liquid.
7. Add additional 2 cups of water and let it boil.
8. When it is almost done add channadal balls which should have cooled off by now and switch off the stove, garnish with cilantro leaves.
9.This gravy thickens later and gives more delicious taste if eaten after few hours. Enjoy with hot white rice

PANEER TIKKA

 

 

PANEER TIKKA

INGREDIENTS:

paneer-1/2 kg
green capsicum 1inch pieces-2Medium

mango pickle gravy-2 tablespoon

hung curd-1 cup

turmeric powder-1/2 teaspoon

red chilly powder-1 teaspoon

ginger and garlic paste-1 1/2 tablespoon

channadhal powder-2tablespoon

jeera powder-1/2 taespoon

gharam masala-1 teaspoon

salt to taste

sugar-1/2 taespoon

METHOD:

Cut paneer into one and a half inch squares with half inch thickness. Mix together all the ingredients with out sugar with the mixture and marinate the paneer cubes in it for about fifteen minutes. Heat oil on a tawa, place the paneer cubes and shallow fry till golden and crisp on the surface. Drain on absorbent paper. Toss the capsicums pieces in the remaining marinade and sauté them in the remaining oil on the tawa for two to three minutes. Place a capsicum piece on each paneer cube and pierce with a toothpick. Sprinkle sugar and roast in gas stove directly  and serve hot with chilly souce and pudina  chutny