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.

Pin for later

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)

Pin for later

INSTANT SOOJI VADAS / SEMOLINA VADAS

 

Here is a quick and easy vada recipe that requires no grinding. All you have to do is soak the semolina with yogurt and few other ingredients and fry the vadas. A perfect Sunday breakfast / brunch idea. This recipe comes handy when you don't have enough time to soak and grind the urad dal.

Ingredients: Semolina - 1 cup Rice flour - 1 tbsp (optional) Baking soda - 2 pinches Salt - as required Yogurt - 1 cup Chopped curry leaves - 1 tbsp Diced ginger - 1 tsp Coriander leaves - handful Finely chopped onion - 3 - 4 tbsps Finely chopped green chillies - 1 tbsp Oil - to fry the vadas

Method:

1. Transfer all the ingredients into a large mixing bowl.

2. Add 1 cup yogurt and 1/2 cup water. Mix everything well.

3. Rest it for 15 minutes.

4. Heat oil in a pan and fry the vadas.

5. Serve them with chutney and sambar.

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 S

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)

Pin for later

You may also like:

Punugulu / Cocktail Fritters

Bread and Quinoa Vadas

Medu Vadas

RAJMA DHOKLAS ( No Fermentation Required)

Here is a healthy and protein rich snack recipe for you.... Rajma dhoklas

This easy to make and tempting recipe is surely going to win your hearts. No fermentation is required. Just soak the dhoklas overnight, grind and prepare them. These can be enjoyed at any time of the day. 

 Ingredients:

Rajma (kidney beans) .... 1 cup ( soak overnight) 

Ginger paste ....................1 tsp

Green chilli paste ............ 1 tsp

Sugar .............................. 1 tsp

Salt .................................. to taste

Eno fruit salt .................. 1 tsp

Lemon juice .................. 1 tbsp

Yogurt .......................... 1/2 cup

Oil ............................... 2 tsps

For tempering:

Mustard seeds .......... 1 tbsp

Crushed sesame seeds .. 1 tbsp

Asafoetida ................ 1/4 tsp

Curry leaves .......... few 

Kashmiri chilli powder - 2 pinches for colour (optional)

Oil ...................... 2 tsps

For garnishing:

Slit green chillies 1 0r 2 (lightly sauteed)

Grated coconut ..... 1 tbsp

Method:

1. Wash and soak the rajma overnight or 8-10 hrs.

2. Grind them to a slightly coarser texture.

3. Add the ginger and chilli paste, 1 tsp oil, sugar, salt and yogurt. Mix them well.

4. Just before steaming, add the eno fruit salt and lemon juice over it. 

5. Mix it quickly. 

6. Grease the dhokla tray with the remaining oil and pour the batter into it.

7. Steam them until done.

8. Let it cool a bit before cutting into pieces.

9. Heat oil in a pan and add the tempering ingredients. 

10. As soon as they crackle toss the dhokla pieces gently. Alternately you can pour the tempering over the steamed dhoklas.

11. Garnish with coriander leaves, slit green chillies and grated coconut.

12. Serve them with mint and coriander chutney.

Check out the video

Pin for later

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 R

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 dhokla with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

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

You may also like:

Rajma Pulao

Rajma Cutlets

Rajma Rasam

MUMBAI STYLE QEEMA PAV / BHUNA QEEMA / MUTTON MINCE SERVED WITH PAV BREAD

 Here is the recipe of Mumbai style Keema Pav. The scrumptious mutton mince is served with soft pillowy pav that is lightly toasted with butter. Top it with tangy onion slices and enjoy the delectable preparation.

Ingredients:
Pav breads --- as needed
Some butter for pav bread
Keema / mutton mince -- 500 gms
Onions --- 3-4 (about 2 cups sliced)
Green peas ---- handful
Tomato Puree -- 1 tbsp
Tomatoes ----- 2
Oil ----------- 1/4 cup
Green chillies --- 2-3
Ginger ------------ 1 tbsp (grated or crushed)
Garlic ------------- 1 tbsp (minced or crushed)
Salt ---------------- to taste
Turmeric powder ----- 1/2 tsp
Cumin powder --- 1 tsp
Coriander powder -- 1 tsp
Red chilli powder ---- 1/2 tsp
Kasoori methi ---- 1 tbsp
Garam masala powder----- 1 tsp

Method:

1. Heat oil in a pan. Add the sliced onions.

2. Saute them until golden brown.

3. Add the green chillies, ginger, garlic and tomatoes.

4. Add 1 cup water and cook until the onions and tomatoes are soft..

5. Now add the mutton mince and saute.

6. Continue stirring and cooking until the colour turns brown. While sauteeing add water little by little whenever required.

7. Add the salt, green peas, kasoori methi and spice powders.

8. Simmer to cook until done. Adjust the consistency as you like and add water accordingly.

9. Heat the pav breads with butter. Serve with the cooked qeema.

Watch 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 Q

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)

Pin for later

You may also like:

Keema Macaroni Muffins

Keema Aloo

Keema Samosas

KADAI PANEER

 

Kadai paneer is a very delicious and most popular dish. Paneer chunks are cooked in a flavourful gravy along with onion and bell pepper cubes. This uniquely flavoured paneer preparation is very different than the other paneer dishes like Butter Paneer /Shahi Paneer. This restaurant style curry pairs well with rotis and naans. 

Ingredients:
Paneer - 200 gms 

Capsicum / Bell pepper - Few pieces of red, yellow & green 

Onion - 1 (cut into cubes)

Onion - 1 (sliced)

Tomato - 1 

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Kasoori methi - 1 tbsp 

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Kashmiri chilli powder - 1 tsp

Garam masala powder - 1/2 tsp

Cream - 1-2 tbsps or as required

Salt - to taste

Oil - as needed

Method:

1. Heat 2 tbsps of oil. Fry the paneer cubes lightly and put them in hot water. This is a tip to get a soft and spongy texture of paneer.

2. Same way fry the capsicum and onion pieces separately and set aside.

3. Heat 2 more tbsps of oil and fry the sliced onions until translucent. 

4. Add ginger, garlic and tomato. Slow cook until the tomato is soft.

5. Add little water and grind to a paste after it is cooled.

6. In a pan heat 2 tbsps of oil and reduce the flame. Add the spice powders, salt and little water.

7. Now stir in the blended onion mixture and simmer it until the oil is separated.

8. Drain the water from the paneer cubes. Add them to the gravy along with the fried onion and capsicum cubes. Check the salt and adjust if required. 

9. Crush the kasoori methi and sprinkle over the simmering gravy.

10. Add little cream and give it a gentle stir. Simmer it a bit. 

11. Curry is done. Serve it with naans or rotis.

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 P 

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)

Pin for later

Check out some more Paneer Recipes:

Paneer Hearts Pasanda / Stuffed Paneer Hearts

Paneer Bhurji

Butter Paneer