Aloo Paratha

Parathas are the most popular breakfast dish of North Indian Cuisine and believed to be originated in the Indian Subcontinent. They are usually prepared with whole-wheat dough, stuffed either with leafy vegetables such as Methi (Fenugreek) & Palak (Spinach) or with boiled Potatoes, Cauliflower, Cabbage, Radish, Green peas etc. with spices, then rolled and pan fried in Ghee or butter.  Paneer (Indian Cottage Cheese) or minced cooked meat can also be used for Stuffing. They can be shaped round, heptagonal, square or triangular as per the choice. Because of the stuffing it tastes so delicious that within no time, it gained worldwide popularity. There are many types of Paratha available these days.

One of the popular types is “Aloo Paratha”, which is made of Potato stuffing.

Ingredients:-

·         Potato (Boiled &Mashed) – 3 (Medium)

·         Wheat Flour – 2 Cups

·         Onion (Finely Chopped) – 1 Large

·         Green Chilly (Finely Chopped)  – 2

·         Cumin Powder – ½ tsp

·         Carrom Seeds(Ajwain) – ½ tsp

·         Coriander Leaves (Finely Chopped)  – ½  Bunch

·         Red Chili Powder – ¼ tsp

·         Coriander Powder – ¼ tsp

·         Amchur Powder – ¼ tsp

·         Ginger and Garlic (Grated) – 1 tsp

·         Salt as per taste

·         Milk – 4 tbsp (for softening  Dough)

·         Ghee / Butter   or  Cooking Oil

Preparation Method:-

For Dough:

Ø  Take Wheat Flour in a bowl; add Salt, Ajwain, and Milk, then mix well.

Ø  Knead the Flour by adding water to make soft dough. Keep aside for 15 mins.

For Filling:

Method – 1:

Ø  Boil the Potatoes and Mash them.

Ø  Take a bowl and add Mashed Potatoes, Chopped Onion & Green Chilly, Cumin Powder, Amchur Powder, Coriander Powder, Red Chili Powder, Salt, and Chopped Coriander Leaves and mix well.

Ø  Now the mixture is ready for fillings.

Method – 2:

Ø  Heat 2 tsp of Cooking Oil; Add Chopped Green Chili & Onion and saute for 1 min.

Ø  Add Mashed Potato, Red Chili Powder, Cumin Powder, Coriander Powder, Salt, Amchur Powder and mix well. Cook for 5 mins.

Ø  Then add Chopped Coriander Leaves and mix well.

Ø  Now the mixture is ready for fillings.

For Paratha:

Ø  Make medium balls out of the prepared dough.

Ø  Roll the balls like Puri of 4 inch diameter in a rolling pin and stuff 2 tbsp of the prepared Potato mixture and seal the edges.

Ø  Sprinkle little dry flour over the rolling pin and carefully roll it like round shaped Paratha. Ensure that the stuffing should not come out.

Ø  Take a Flat Pan/ Griddle/ Tava and place the Paratha and cook both sides for 2 mins in medium flame.

Ø  Finally apply Ghee/Butter or Oil on both sides of Paratha and turn in between till it turns golden brown (Crispy). Parathas must be cooked in low medium flame.

Ø  Now the “Aloo Paratha” is ready.

Aloo Paratha is well served with Curd, Chutney or Pickle.

Palak Paneer

Palak Paner is a popular dish of Indian Subcontinent prepared with Spinach and Paneer. This is a traditional vegetarian dish, rich, smooth & creamy curry where Paneer cubes are cooked with pureed spinach, onion and tomato based gravy which is moderately spiced with Indian spices. This is a very healthy and delicious dish.

Health Benefits

Paneer (Indian Cottage Cheese):  Paneer is an excellent source of calcium and makes your bones stronger & helps to prevent and reduce the back and joint problems.

Spinach (Palak):  Spinach is one of top Green leafy Vegetable that is quite popular around the world as they are having excellent health benefits. . They are low in calories and rich in Vitamins, Calcium and Iron with other nutrients too. They contain no of flavonoids that works as antioxidant and anti-cancer agent. Spinach is also rich source of Lutein, by which it considered as one of the best foods in the world to prevent cataracts. As per the research, a regular consumption of spinach can help to improve the cardiovascular health of a person. One good thing about spinach is that they are easily available either fresh or frozen throughout season

Ingredients:

·         Paneer  – ½ Cup

·         Spinach  – 2 Cups

·         Onion Paste – 3 tbsp

·         Ginger & Garlic Paste – 2 tbsp

·         Tomato Puree – 4-5 tbsp

·         Red Chili Powder – 2 tsp

·         Cumin Powder – 1 tsp

·         Coriander Powder – ½ tsp

·         Garam Masala – ½ tsp

·         Turmeric Powder – ¼ tsp

·         Salt as per taste

·         Cooking Oil – 3 tbsp

·         Coriander Leaves (Chopped)  – ½ tbsp

Preparation Method:

Ø  First boil the Spinach by adding little Salt and make its Puree by grinding.

Ø  Cut the Paneer into cubes; fry them till they turn light golden & keep aside.

Ø  Then in the same Pan add Onion Paste and fry till light brown; add Ginger & Garlic Paste and fry till its raw smell goes off.

Ø  Add Tomato Puree and fry till it separates Oil; Add Red Chili Powder; Turmeric Powder; Cumin Powder; Coriander Powder; Garam Masala; Salt and sauté for one minute.

Ø  Add Fried Paneer Cubes; sauté for 2mins; add Spinach Puree & cook for 2 mins.

Ø  Then add little bit water and cook till it achieves a thick consistency.

Ø  Finally add Chopped Coriander Leaves and mix well.

Ø  Now the “Palak Paneer” is ready.

Palak Paneer is well  served with Rice, Roti, Paratha.