EGG CHEESE PARATHA

Egg Cheese Paratha - STEP BY STEP INSTRUCTIONS

Ingredients :

The Stuffing :
Egg - 2 nos:
Cheddar cheese grated - 1/2 cup
Onion - 1 large chopped finely
Green Chilli - 2  - 3 nos chopped finely
Coriander Leaves - a handful chopped
Salt
Oil

For the Dough:
Wheat Flour - 1 cup
Warm Water - 1/2 cup (almost)
Salt

Preparation:
Prepare the dough by adding sufficient water and salt and knead till you get a soft dough. The dough shouldnt be sticky or too dry. Cover with damp cloth and keep aside.

Prepare a scrambled egg. First beat egg nicely with salt. The add in the onions and chilli and beat again. In a pan, add a bit oil and move the pan round to make oil coated over the whole pan. Then pour the egg mix over and once half fried start scrambling the mix witha  spatula. Once the mix is done add in the cheese grated and the coriander leaves. Mix and keep the mix to cool down.

Now take ball sized dough (larger than a golf ball) and flatten them and roll them out round. Not very thin. Apply half  tsp of oil one one half and then place a spoonful of mix on one half of the dough. Cover it with the other half of the dough into half and Apply oil on top of half covered dough. Again fold into half to form a triangle as shown in pic 2 & 3. Then dust the dough with flour and roll the dough lightly to a bigger triangle and thinner.

In a heated pan, put the triangle stuffed dough and wait till one side has lightly brown spots. Turn over and apply oil to the brown spotted side and vice-versa. Turn over again and cook for 30 seconds or so and serve. Serve with boondi raitha.

Cheers,
Neetz ;)

KOTHU CHAPPATI

Kothu Chapathi

It is very common to throw away the leftovers as most of them says its not good for health. But rotis that are made, can be used in many ways when it comes to leftover part.. This is one way of  making the dish and you will love it!!! :)


Leftover Chapathi - approx of 6-7 nos
Onion - 2 med nos sliced
Green Chilli - 2 nos
Capsicum - 1 no cut into strips
Potato - 1 med cut into cubes
Ginger paste - 1/2 tsp
Garlic Paste - 1/2 tsp
Mustard seeds - 1 tsp
Fennel Seeds - 1 tsp
Papprika Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Tomato Sauce - 1 tsp
Chilli Sauce - 1/2 tsp (opt)..(if you use this sauce then dont use green chilli)
Salt
Oil
Coriander leaves for garnishing


Roll the left over chappati 2-3 nos each and cut into strips and keep aside. In a pan add oil and once heated add in the mustard seeds. Once the seeds start popping add in the fennel seeds, onions and ginger garlic paste and saute. Once transparent add in the green chilli and tomato and cook till tomatoes are mashed. Then add in the capsicum pieces and the powders and saute for about a min or 2 on low flame. Then add in the sauces and mix well till all the veggies are covered with sauce. Saute over low flame. Add in the stripped rotis and mix well again. cook for a min or two and garnish with coriander leaves and serve hot with raita.


Cheers,
Neetz ;)

MOOLI KA PARATHA ( White Radish Paratha)

Mooli Ka Paratha

This is one of my favourite parathes :)

Ingredients :

White Radish : 3 nos (chopped in a chopper or grated)

Wheat Flour : 5-6 cups

Green Chillie : 3-4 nos chopped

Red Chillie : 1/4 tsp

Ginger : a small piece chopped

Cilantro Leaves : approx 1 cup or more ( malli ella)

Amchoor Powder (dry mango powder) - opt

Salt

Preparation :

Mix all the ingredients. Dont add water until you really need it to make the dough as the white radish already contains water. Another alternative is to rub salt into white radish and keep aside for 10 minutes. Then press the radish to squeeze the water out and then add the radish into the atta. 

I just mixed all the ingredients together and then keep aside the mixed atta for 10-15 mins. Divide the atta into small ballas and make it into flat round and put onto hot tawa. Once one side is done out oil and same onto to other side. Once done serve hot with curd and achar :)

Cheers
Neetz ;)

CAULIFLOWER/GOBI PARATHA

Gobi Paratha

Stuufed Paratha are actually easy to make and you really dont need too many side dishes with it. Its healthy and filling too :).. This is another one which is too goo to be tried out.

Ingredients :

Cauliflower - 1 med approx 400gm

Onion - 2 med sliced

Garlic - 3 big sliced

Ginger - same quantity as garlic chopped

Coriander leaves - 1 cup

Turmeric Powder - 1/4 tsp

Salt

For Dough

Wheat Flour - 5 cups

Chillie Powder - 1/2 tsp

Salt

Water


Preparation:

Need the dough with powder and salt and keep aside.

Meanwhile clean the cauliflower and take the flowerets out. Wash then and boil then with water and a bit of turmeric powder added. Cook till the florets are cooked. Drain completely adn keep aside for 15 min.

In a pan add oil, once hot add in the sliced onion, ginger and garlic and saute till onions are soft. Make sure its not turned brown in color. Add in little salt, turmeric powder and add in cauliflower and saute. After 2 minutes switch off flame. Now add in the coriander leaves and mix.

Roll the dough as in you would do for a chappati and take a small quantity of the mixture and put in the centre. now fold into four as shown in pic. Then dip it in atta and roll out again. Make sure the dough dont break. Dip in atta if it becomes tooo sticky. In flat pan put in the rolled paratha and add oil to the sides that are done. Serve hot with pickle or raitha :)

Cheers,
Neetz;)

PALAK - PANEER PARATHA

Palak - Paneer Paratha

I had palak leftover after i made Green Sausage Pulav . So I thought i will make something with it instead keeping it back again in fridge. So then saw panner in my fridge also and I decided to make a combination of palak and panner paratha :)

Ingredients :


Wheat flour/Atta - 6-7 Cups
Palak - 1 1/2 bunch
Paneer cubes - around 9 pieces grated

Chilli Powder - 1/2 tsp

Aamchoor/Dry mango powder - 2 pinch (optional)
Ginger (chopped finely) - small piece
Salt
Water if needed

Preparation :

Boil the palak in water for about 7-8 minutes and drain. Then blend it into a paste once its cooled down. Youc an add water for the blending stage if needed. Sieve the wheat flour if needed and add in the grated Paneer, chillie powder, mango powder (opt), ginger and salt. Then add in the palak mixture slowly and start mixing the flour to make it to a dough.

If you need water to mix in to make the dough you can add in if palak mixture is over. Once done, keep aside for 10-15 mins covered. After that make into medium size balls and roll them into round shape as you would do for a chappathi. Make gridle hot and put in rooled piece. Then when one side is done reverse side, and put a little oil or butter on the done side. Do the same on the reverse side when done. Serve hot with Boondi Raitha and achar :)

Cheers,
Neetz ;)