sunkan
March 9th, 2009, 11:14 PM
panneer paratha:
serves - 4
panneer - 200 gms ( grated)
medium sized onion - 1( very finely chopped)
red chilli powder - 1 and 1/2 tsp
salt to taste
coriander - finely chopped
In a dry bowl mix the grated panneer, chopped onions, red chilli powder, salt and coriander gently.
now roll out the dough into a small round and spoon in the filling in the centre. Gather the edges and form a ball, roll out into thin parathas.
Heat tawa and make the parathas as usual adding a bit of oil
Note: People who do not like to include raw onions can saute the onions in a little oil and add to the mixture. Onion can also be omitted for those people who do not like it.
Cheese Paratha.
1 cube of cheese will give rise to 2 parathas.
Here any cheese can be used if it is flavoured it is even more better. I usually use Amul's cheese - plain or pepper flavoured or garlic flavoured. The market also has herb flavoured cheese. Give reign to your imagination. You can use any cheese that you desire.
Roll out the dough into a small round. Grate the cheese over it. You can sprinkle a little pepper if using plain cheese. Garam masala or pav baaji masala can also be used to give a different flavour. gather the edges to form a roll and again roll out into a thin chapathi.
Heat tawa and make the parathas as usual adding a bit of oil.
Aloo Parathas
Aloo - 3 to 4 ( steam cooked placed on a colander without any water for 3 whistles in a pressure cooker)
onion - 2 finely chopped
coriander - finely chopped
green chillies - 3 finely chopped
lemon - half - optional
salt to taste
crumble the aloos in a bowl add onions, coriander, green chillies and salt and mix gently. The mixture should not contain any lumps.
now roll out the dough into a small round and spoon in the filling in the centre. Gather the edges and form a ball, roll out into thin parathas.
Heat tawa and make the parathas as usual adding a bit of oil
Gobi parathas.
Gobi - 1 medium sized - grated
onion - 2 finely chopped
coriander - finely chopped
salt
garam masala - 1 tsp
pav baaji masala - 1 tsp
red chilli powder - 1 tsp
hing - 1/2 tsp
oil - 2 tbsp
jeera - 1/2 tsp
turmeric - 1/2 tsp
Heat a pan add jeera let it splutter add hing, turmeric and onion saute till onions become tender now add the grated gobi. cover and cook till gobi is tender not fully cooked. add the garam masala, pav baaji masala, red chilli powder and salt and mix well. the entire mixture should be dry and will turn a nice golden colour. When done. Finely add the coriander and mix well. Remove from heat and cool
now roll out the dough into a small round and spoon in the filling in the centre. Gather the edges and form a ball, roll out into thin parathas.
Heat tawa and make the parathas as usual adding a bit of oil
Note: none of the filling should be wet. The drier the better
Mooli parathas
White radish is to be used for this.
Tender White radish - medium sized 2 grated.
salt to taste
turmeric - 1/2 tsp
hing - 1/2 tsp
garam masala powder - 1 tsp
In a bowl add 2 cups of atta now add the grated radish and all the other ingredients. Using a little water make into a dough which is not sticky. Cover and set aside for 10 mnts. Again knead the dough well. If the dough is sticky you can use some more atta to make it consistent. Roll out into chapathis and cook them as you would a normal chapathi using oil.
hope u will all try out and let me know how it tastes.....
hope you all will try and let me know..sunkan
serves - 4
panneer - 200 gms ( grated)
medium sized onion - 1( very finely chopped)
red chilli powder - 1 and 1/2 tsp
salt to taste
coriander - finely chopped
In a dry bowl mix the grated panneer, chopped onions, red chilli powder, salt and coriander gently.
now roll out the dough into a small round and spoon in the filling in the centre. Gather the edges and form a ball, roll out into thin parathas.
Heat tawa and make the parathas as usual adding a bit of oil
Note: People who do not like to include raw onions can saute the onions in a little oil and add to the mixture. Onion can also be omitted for those people who do not like it.
Cheese Paratha.
1 cube of cheese will give rise to 2 parathas.
Here any cheese can be used if it is flavoured it is even more better. I usually use Amul's cheese - plain or pepper flavoured or garlic flavoured. The market also has herb flavoured cheese. Give reign to your imagination. You can use any cheese that you desire.
Roll out the dough into a small round. Grate the cheese over it. You can sprinkle a little pepper if using plain cheese. Garam masala or pav baaji masala can also be used to give a different flavour. gather the edges to form a roll and again roll out into a thin chapathi.
Heat tawa and make the parathas as usual adding a bit of oil.
Aloo Parathas
Aloo - 3 to 4 ( steam cooked placed on a colander without any water for 3 whistles in a pressure cooker)
onion - 2 finely chopped
coriander - finely chopped
green chillies - 3 finely chopped
lemon - half - optional
salt to taste
crumble the aloos in a bowl add onions, coriander, green chillies and salt and mix gently. The mixture should not contain any lumps.
now roll out the dough into a small round and spoon in the filling in the centre. Gather the edges and form a ball, roll out into thin parathas.
Heat tawa and make the parathas as usual adding a bit of oil
Gobi parathas.
Gobi - 1 medium sized - grated
onion - 2 finely chopped
coriander - finely chopped
salt
garam masala - 1 tsp
pav baaji masala - 1 tsp
red chilli powder - 1 tsp
hing - 1/2 tsp
oil - 2 tbsp
jeera - 1/2 tsp
turmeric - 1/2 tsp
Heat a pan add jeera let it splutter add hing, turmeric and onion saute till onions become tender now add the grated gobi. cover and cook till gobi is tender not fully cooked. add the garam masala, pav baaji masala, red chilli powder and salt and mix well. the entire mixture should be dry and will turn a nice golden colour. When done. Finely add the coriander and mix well. Remove from heat and cool
now roll out the dough into a small round and spoon in the filling in the centre. Gather the edges and form a ball, roll out into thin parathas.
Heat tawa and make the parathas as usual adding a bit of oil
Note: none of the filling should be wet. The drier the better
Mooli parathas
White radish is to be used for this.
Tender White radish - medium sized 2 grated.
salt to taste
turmeric - 1/2 tsp
hing - 1/2 tsp
garam masala powder - 1 tsp
In a bowl add 2 cups of atta now add the grated radish and all the other ingredients. Using a little water make into a dough which is not sticky. Cover and set aside for 10 mnts. Again knead the dough well. If the dough is sticky you can use some more atta to make it consistent. Roll out into chapathis and cook them as you would a normal chapathi using oil.
hope u will all try out and let me know how it tastes.....
hope you all will try and let me know..sunkan