STUFFED PANEER PARATHAS

 

Stuffed parathas is one of the most popular breakfast dish that can be made with various different fillings. Today's recipe is with paneer and I have added one potato for binding and flavoured it with fresh methi. The combination of methi, aloo and paneer is really so delectable and loved by many. You can enjoy these parathas for breakfast / brunch / lunch / dinner with some pickle and yogurt. Fresh hot parathas straight from the pan with little butter on them are such a delight and irresistible. 

Ingredients:

(For the filling)

Paneer - 150 gms ( grated)

Potato - 1 medium (boiled and mashed)

Methi or fenugreek leaves - 1 small bunch sauteed with little garlic. 

Garam masala powder - 1 tsp

Salt - to taste

(For the dough)

Wheat flour - 2 cups

Salt - to taste

Oil - 2 tbsps

Ajwain - 1/4 tsp (optional - I add only in winter )

Water - for kneading

Ghee / clarified butter - for making parathas.

Method:

1. In a mixing bowl add the flour, salt, oil and mix them well.

2. Now knead the dough adding water little by little. Cover and rest it for 10 to 15 minutes.

3. Meanwhile make the stuffing ready. 

4. Mix all the ingredients for list 1 (for stuffing) 

5. Knead the rested dough again adding a tsp of oil to get a nice and smooth texture.

6. Roll out a small portion of the dough, put some stuffing mixture in the middle. 

7. Gather the edges sealing them like a pouch or bundle.

8. Flatten it and roll out carefully.

9. Heat a griddle, grease it and make the parathas flipping them few times until done. Brush them with little ghee after flipping.

10. Serve hot with yogurt and pickle.

Check out the video

   

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was - Protein Rich Vegetarian Breakfast.

This was suggested by Renu Agrawal Dongre

I am also paired with her this month. She chose GREEN CHILLIES & GHEE OR CLARIFIED BUTTER as my 2 secret ingredients. I made the stuffed parathas with paneer which is protein rich. 

I have selected CUMIN SEEDS & OIL as her secret ingredients.

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You may also like:

Aloo Parathas with Flaxseeds 

Papad ka Paratha

Mooli Ka Paratha

TENDLI BHAAT / KUNDRU PULAO / IVY GOURD PILAF

 Tendli also known as Kundru is Ivy Gourd in English. Tendli bhaat is a very popular rice dish from Maharashtrian cuisine. It gets its unique flavour from the freshly ground goda masala powder which is used extensively to flavour many Maharashtrian dishes. This one pot meal can be relished with papad and pickle. 

Ingredients:

Tendli / ivy gourd - 250 gms Rice - 1 & 1/2 cups or as needed Onions - 1 Oil - 2-3 tbsps Desi ghee / clarified butter - 2 tbsps Roasted peanuts - few Goda masala - 2-3 tsps Coriander leaves - handful Red chilli powder - 1/2 tsp Salt - to taste Green chillies - 1 or 2 Grated ginger - 1 tbps Crushed garlic - 1 tbsp Grated coconut - 3 tbsps Asafoetida / hing - 2 pinches Mustard seeds - 1 tsp Cumin seeds - 1 tsp Curry leaves - few Turmeric powder - 1/2 tsp Cinnamon stick - 1" piece Green cardamoms - 3

Method:

1. Heat oil and add asafoetida, cumin seeds and mustard seeds.

2. Next add the cardamoms and cinnamon stick.

3. When they give out an aroma add the ginger, garlic and curry leaves.

4. Toss them a bit until the ginger garlic colour changes.

5. Now tip in the onions and green chillies. Saute them.

6. When the onion is golden brown add the ivy gourd strips.

7. Cover and let them cook.

8. When they are almost done add the salt, turmeric powder and half of the goda masala powder saving some for later when we add the rice.

9. Add 1/4 cup of water and simmer so that all the flavours are incorporated.

10. After the water is absorbed by the vegetables add handful of roasted peanuts, 1 tbsp of grated coconut and some fresh coriander leaves.

11. Now add the soaked and washed rice. Using the same measuring cup add little less than double quantity of water.

12. Add the remaining goda masala and salt. Check and adjust the spice level to your liking.

13. Cover the pan and cook on medium flame first. After the water dries up reduce the flame to low.

14. Add about 2 tbsps of ghee (clarified butter). Give it a gentle stir and place it for dum on a griddle (tawa) for few minutes on low flame.

15. Dish it out and garnish with some peanuts, grated coconut and coriander leaves.

16. You can enjoy it with some pickle, yogurt and thecha.

Check out the video:

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is T

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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