Mix-Veg Paneer Paratha

Ingredients

For filling:

5-6 aloo (potatoes) boiled, peeled and mashed
2 cups crumbled paneer
1/4 cup peas
1 carrot grated
1/4 cup finely chopped capsicum
1/4 cup finely chopped cauliflower
1 Hari mirch (green chilli) finely chopped
1/2 inch adrak (ginger)
2 Tea spoon saunf (fennel seeds)
1/2 Tea spoon dhania powder (coriander seed powder)
2 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon lal mirch (optional)
1/2 Tea spoon amchur (optional)
Salt to taste
Oil

For cover:
3 cups aata (wheat flour)
3 tablespoons curd
1 teaspoon mangrel
Pinch of salt
2 Tea spoon oil

Process

Take the aata in a bowl.
Add salt, curd, mangrel and oil.
Mix well and knead soft flour adding little water at a time.

Coarsely grind adrak, saunf and peas.
In a bowl mix aloo, paneer, capsicum, cauliflower, carrot, salt, ground masala, hara dhania and all other items.
Divide the dough into 6-7 parts and make balls.
Make cup shape of the ball and stuff the filling generously and seal properly.
Roll out thick paratha, put on tawa, cook on both sides on low flame, apply oil on both sides and make crisp paratha.
Serve with dahi (curd), achar, raita, butter or pudine ki chutney.

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Paneer

Ingredients

1 litre milk (preferably cow’s milk)
Juice of 1 or 2 lemons

Process

Heat milk in a vessel.
Continuously stir it so that the cream does not set on it.
Put off the flame once it comes to boil.
Add 1/2 cup water.
Slowly pour the lemon juice while stirring continuously.
As soon as the milk begins to curdle and the whey separates, stop adding lemon juice.
Place a thin cotton cloth (muslin) on a strainer and slowly drain the water, collect the paneer in the cloth and press it by keeping some heavy object on it so that the extra water is removed.
After 5-10 minutes you get a cake of paneer.
Store it in a bowl full of water so that the paneer remains soft .
It can be refrigerated and used whenever required.
Cut it into small cubes or grate and enjoy making various dishes out of it πŸ™‚

Paneer Pakoda

Yay!!! This is the 100th recipe of Chhappann Bhog!
Many more to come!!! πŸ™‚

Ingredients

250 gm Paneer (chopped) (Cottage Cheese)
1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste
Oil

Process

Add little salt to the paneer pieces,Β  mix well and keep aside.
In a bowl mix besan, mirch, haldi, hara dhania and salt.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
To the batter add 1 table spoon hot oil and mix.
Dip paneer pieces in the batter and deep fry the pakodas.
Serve hot with ketchup and chutney.

P.S. – Paneer Pakodas taste yummier in monsoon with a cup of ginger tea with friends πŸ™‚

Paneer Paratha

Ingredients

For Cover:
2 cups aata
Pinch of salt
2 teaspoon oil

For Filling:2 cups scrambled paneer (cottage cheese)
2 tablespoons of finely chopped hara dhania (coriander)
1 green chilli finely chopped
1/2 inch adrak (ginger) grated finely
1/2 teaspoon amchur powder (dry mango powder)
Salt to taste

Process

Mix aata, salt and oil throughly.
Slowly add water and knead the dough (should be little soft)
Give it rest for 10 minutes.
Divide it into six equal balls.
Divide the stuffing also into six equal parts.
Give bowl shape to dough balls.
Grease it with oil from inside and fill the stuffing.
Make balls of it and seal properly.
Dust it with aata so that it does not stick to rolling board and pin.
Lightly press it with hands on rolling board to spread the filling equally.
Lightly roll parathas, which are slightly thick.
Put the paratha on tava and let it cook from both sides.
Apply oil and press gently to get a crisp golden brown cover.
Serve with green chutney, ketchup, curd and raita.

Palak Paneer

Ingredients

1/2kg palak (spinach)
1 medium sized onion
2 medium sized tomatoes
3 cloves of garlic
1cm piece of ginger
2 dry red chilli
1 teaspoon dhania powder
1/2 teaspoon garam masala
2 tablespoon oil / desi ghee
250 gms paneer cubes
Salt to taste
1/2 teaspoon lemon juice

Process

Blanch palak leaves without chopping and make paste.
Make a paste of onion, tomato, ginger and garlic.
Heat oil in a pan.
Add red chillis and onion tomato paste.
Keep stirring on low flame till it leaves oil.
Add palak paste, salt, dhania powder and garam masala.
Also add lemon juice to retain theΒ  green colour.
Add some hot water to get the required consistency if needed.
Add paneer cubes, mix and remove from flame.
Serve hot with phulkas.

Tip – While blanching add a pinch of sugar to boiling water to retain green colour.