Paneer masala paratha

Todays special is paneer masala paratha. It is a stuffed flat bread recipe. Healthy and delicious one could be had as breakfast or lunch. One of the best options to sate your appetize. Follow all the steps given, simply cook enjoy the Appetizing paratha.

Ingredients

For paneer masala

Paneer - 3/4 cup cubed

Onion - 1 (50 gm)

Tomato - 1/2

Peas - 1/4 cup

Ginger garlic paste - 1 teaspoon

Cumin seeds -1/2 teaspoon

Red chilly powder - 1 teaspoon

Coriander powder - 1 teaspoon

Garam masala - 1/2 teaspoon

Oil - 2 Tablespoon

Salt - As required

For parattha

Maida - 3 cups

Salt - as required

Sugar - 1 teaspoon

Milk - 1/2 cup

Oil - 1 teaspoon

you can also use egg

Make it soft dough

Preparation]

Add oil in pan, add 1/2 teaspoon of cumin seeds, let it sizzles.

Add onion sauté it well, ensure they aren't burn. Add 1 teaspoon of ginger garlic paste. sauté it well. till the raw smell goes out.

Add tomato, then add all masala ( chilly powder, coriander powder, garam masala).Leave it for 5 minutes. Add salt Know add small cubes of paneer. Leve it 5 minutes let paneers get coated.

Finally garnish with coriander leaves.

For Stuffing

Beat the egg, pepper and salt. Make an omelet.

Take ball sized dough, flatten it very thin.

Place the egg in center. then place the masala upon it.

Fold it on four sides. Add oil on the tawa roast it for till golden texture on the top.

Do not roast it on high flame.

Serve with mint chutney or raita.

It will gives different taste.

Comments

pepper chicken (chettinad pepper chicken)

Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy. Add chichen along with turmeric powder and Garam masala.

Yellow rice with chicken curry

Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1 Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté finely chopped onion until softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken - 500 gm Ginger gar

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu, during the festival season. Thattai, murukku or deep fried recipes are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh. Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon Garlic pulse - 3 to 4 Red chilli - 4 Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste Melted butter - 1 tablespoon Curry leaves Preparation Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl, Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds, besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and melted butter. Make a scrambled, Gradually add water to form a dough. Take zip lock cover or Parchment paper Divide into small balls, apply oil

jennicooks

Search This Blog