Paneer Paratha is by far one of the easiest and the best Paratha’s I’ve ever had. It’s one of my personal favorites & Top 10 yummiest Indian cuisine recipes ever!
So why wait, lets get started.
- 100 gms Paneer/cottage cheese
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp chaat masala
- 1 small onions finely chopped
- Cilantro leaves – about 4-5 stems finely chopped
- Curry leaves – 4/5 roughly chopped
- Salt as per taste
- Oil for roasting
- Wheat flour – 1 cup
- Take a large bowl and add whole wheat flour, ½ tsp salt. Pour about ½ cup of water and knead the dough.
- Add more water as required to knead a soft (not too hard or sticky) dough.
- Cover it and let is rest till we make the filling.
- Meanwhile, for the stuffing, grate the cottage cheese (or just crumble it with your hand).
- Add all the dry ingredients, chopped onions & cilantro.
- Mix everything well.
- Pinch a small round ball of the dough and using a rolling-pin roll it into a circle.
- Spread the stuffing on one of the rolled dough, keeping one inch space around the circumference.
- Cover with the other end of the rolled dough and press the edges well as shown in the picture. This is the easiest way to make any kind of paratha with a filling. It avoids the fear of the stuffing to be too much or too less and also avoids the stuffing to break out while rolling it.
- Heat a pan at medium heat. Once it is hot, place the Paratha. Flip when one side is partly cooked.
- Apply oil on this side and flip it over.
- Press the edges with a spatula so that the edges are cooked.
- Cook both sides well till they have golden brown spots on them.
- Serve hot with yogurt/ green chutney or ketchup ( my personal favorite ;-))
Happy cooking 🙂
Who doesn’t like cakes and especially if it is homemade with love and tastes sinful 🙂
This eggless version of pineapple cake is a must try and no failure recipe. I am currently teaching an Eggless Baking Class at the Stanford International Center and I must admit that this has been one of the most cherished experiences ever. Thanks to the ladies for letting me take pictures during the class.
- All purpose flour (or) Cake flour – 2 cups
- Baking powder – 2 tsp
- Baking soda – 1 tsp
- Salted butter – ½ cup
- Sugar – ¾ cup
- Pineapple extract – 1.5 tsp
- Milk – 3 tablespoons (as per consistency)
- Curd – ½ cup
- Oil – ½ cup
- Apple sauce (unsweetened) – ½ cup
- Tinned pineapple slices
- 2 cups heavy whipping cream
- Sugar (as per taste)
- Firstly, sift all the dry ingredients – the flour, baking powder and baking soda and keep aside.
- Cut the butter into cubes and place in the mixing bowl. Add sugar & cream it till soft and fluffy.
- Add pineapple extract, apple sauce and curd and whisk well until everything is incorporated well. Add oil to the batter and mix again.
- Next add the dry ingredients mix a little by little and remember not to over-beat the batter at this stage
- Add milk till you get a good consistency of the batter. Nor to , neither too stiff.
- Pre-heat the over at 180 degree celsius or 350 F.
- Transfer the batter into the cake mould and bake for 20 mins.
- Do the knife/toothpick test to check if the cake has been cooked properly.
- Place the beater blades and the bowl your going to whip the cream in, inside the fridge for at least 30 mins. This fastens the whipping process.
- Add cream and sugar, whip till it forms soft peaks and does not pour over when you turn the bowl.
Assembling the cake:
- Divide the cake into 2 and gently pour a little pineapple water (from the tin) on the halved cake.
- Places pineapple pieces randomly around the halved cake and then generously coat it with the cream.
- Place the other halved cake over this and spread the cream all over on the top and sides.
- Decorate with pineapple and raspberry/strawberry and serve chilled 🙂
P.S : A few of the pictures below are from the class. I’m sure the ladies will approve it. Haha 🙂
This was my first experience ever with a cooking class overseas and I must admit, I was overwhelmed.
It is always so much fun to share stories and tales of your country in an international community. Here, at the International Center at Stanford, I’ve been able to try out different things and the journey has been simply amazing. I’m sharing with all of you, the joy & spirit of togetherness got by food. 🙂
Here is a glimpse of the first class that I taught here. We cooked Red Kidney Beans Gravy with Peas Rice. Recipes are given below!
Happy cooking & sharing 🙂
Red Kidney Beans
Ingredients : ( Serves 2)
Kidney Beans – 1 can or soaked overnight & boiled
Water – 1 cup
Salt – to taste
Turmeric Powder – 1/4 tsp
Oil – 2 tbsp
Onions – 2 medium, finely chopped/ blended
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Tomatoes – 2 cups, puree
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Chaat Masala – 1 tsp
Chilli powder – 1 tsp
Garam Masala – 1 tsp or Rajma masala ( 2 tsp)
- In a medium size pan on medium heat, add in the Oil.
- Allow it to heat up and add in the Onions & stir frequently.
- Add in the Ginger and Garlic, mix well and cook till the onions start to brown.
- Add in the Tomato Puree. Mix again.
- Cook till the oil starts to seperate. Keep an eye on it and keep stirring frequently.
- Add in Coriander Powder, Chaat Masala & Garam Masala or Rajma Masala.
- Add in a little water to help mix in the dry spices and to prevent it from burning.
- Cook for a couple of minutes
- Add the kidney beans. Mix well and allow it to come to a boil again. Add salt as per taste.
- Add in some of the fresh Cilantro leaves and keep some for garnishing.
Basmati rice – 1 cup
Green peas (fresh or frozen)-1 cup
Coriander leaves – fistful/ finely chopped
Salt as required
For the seasoning
Oil – 1 1/2 tbsp
Cumin seeds – 1 tsp (optional)
Cinnamon – 1 inch piece
Bay leaves – 2
- Heat oil in a pan and add the ingredients mentioned under seasoning.
- Saute for a few seconds.
- Add peas, chopped coriander leaves. Add rice and saute until the water (if any) evaporates.
- Add 2 cups of water, salt as per taste (approximately 2 tsp salt) and bring it to boil.
- Cover the pan with a lid and let it cook completely.
- Garnish with coriander leaves and enjoy 🙂
I tried a lot of the recipes I got from Google, wherein you had to cook the rice along with water slowly and not discard the water. This may be the original way of making it, but this just didn’t work for me. I was watching this Masterchef India Special Class episode, wherein Chef Ripu Daman was taking a class on Brown Rice Risotto, and it looked awesome (Both Ripu and the Risotto 😉 ). Lazy me did not note down the recipe at that instant. And then, I searched for it a lot on Google, but just couldn’t find it 😦 .
Hence, using all the memory power I had left, I tried recollecting whatever I could from the show, and came up with my own recipe. Truly yummmm!!!!
The ingredients you’ll need are:
- 1 cup brown / white rice (cooked)
Arborio rice of course works the best, but normal or basmati rice works equally good!
For the vegetable gravy:
- 2 tbsp ghee
- 1 big onion (cut long and thin)
- 1 tbsp Ginger Garlic Green chilli paste
- 2 tomatoes (puree)
- 1 carrot, 4-5 beans (cut into small cubes)
- ½ capsicum (cut into small cubes)
- Few spinach leaves (optional)
For the cheesy sauce:
- 2 tbsp butter
- Little ajwain (carom seeds)
- 2-3 tbsp corn flour
- 1 cup milk
- 2 cheese cubes
- Black pepper
- Oregano flakes
- 1 tbsp sugar
Lets start making the risotto:
- To make the vegetable gravy, in a pan, take ghee. Add onions. Sauté.
- Add the ginger garlic green chilli paste. Sauté till aroma arises.
- Add the carrot, beans and spinach. Sauté till cooked.
- Add capsicum. Sauté for a minute.
- Add the tomato puree. Sauté till it leaves oil and is well cooked.
- Remove from the pan and keep aside.
- In another pan, let’s make the risotto. Take butter. Add ajwain.
- Add corn flour and fry for a minute. This white sauce needs to be thicker than the one we normally make, hence more corn flour and less milk.
- Add the milk. Sauté till it boils.
- Add salt, sugar, oregano flakes and black pepper.
- Add the rice. Keep stirring for 10-15 minutes on low flame.
- One small tip is to open up the rice with your fingers before mixing it in the pan so that no rice lumps are formed and the rice stirs in smoothly.
- Add grated cheese.
- Add the vegetable gravy and stir well. Serve hot!
Frankie, is a popular street-food in India. It is basically wraps or yumness stuffed rolls 😉 There are endless stuffing choices that one can choose from – onions, veggies, cottage cheese, lettuce, cabbage, potatoes etc. Its one of the most easiest recipe to make under 30 minutes (if all the ingredients are available on hand) . Most of the ingredients included are something that we all have in our pantry. So why wait? Let’s get started.
- 1 ½ tbsp oil or butter
- 1 tsp ginger – garlic paste
- 1/4 cup chopped onions
- ¾ cup boiled and mashed potatoes
- ¾ tsp red chilli powder
- 1 small carrot, peeled and grated
- ½ tsp chaat masala ( optional)
- 1 tbsp finely chopped coriander
- ¾ cup roughly chopped cabbage or lettuce for garnishing
- Shredded cheese for garnishing (optional )
- 1 tsp lemon juice or ½ tsp dried mango powder
- 2 Tbsp tomato ketchup + 2 tbsp green coriander chutney (mix together in a small bowl)
- Salt as per taste
- Pre-cooked roti’s/ ready to use tortilla
- Heat oil/butter in a pan. Add the onions and sauté a little.
- Add the ginger-garlic paste and sauté for a few minutes.
- Then add the smashed potatoes, carrots and all the dry ingredients mentioned above.
- Simmer for about 2-3 minutes and keep it aside in a bowl. Add in the lime juice at this time and just give it a mix.
- If you are using ready tortilla, just heat both the sides on a pan till it turns slightly brown.
- On the ready roti or tortilla, spread the ketchup –chutney mix and then place the stuffing in the middle, throw in some lettuce and cheese and wrap the tortilla.
- Place them on the pan again for 1-2 mins , heating them on both sides one after the other, till it gets a little crispy.
- Serve hot with ketchup or it can just be enjoyed as is.
Cilantro Chutney :
- 1 big bunch of chopped Cilantro (green coriander)
- ½ bunch of mint leaves( optional)
- 3 green chopped chilies
- 3 tablespoons of lemon juice
- 1 1/2 teaspoon salt
- 1 teaspoon cumin seeds
- Blend everything together, except lemon juice. Add water as needed to get into a smooth paste.
- Empty in a container and then add lemon juice and mix.
- You can make the cilantro chutney in large quantity and freeze it in ice-cube trays. Store the frozen cubes in a zip-lock plastic bag. Defrost as many cubes as needed. If you freeze the chutney immediately after preparing, it will lose its bright green colour and freshness.
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