Cabbage-Paneer Paratha

I love stuffed paratha because it is stomach filler as well as it contains nutritious ingredients in it. Today my mood was to have stuffed paratha but I didn't want to eat potatoes so I thought to try with cabbage and paneer and here you go with my experiment.

Ingredients:

For the dough:
Whole Wheat flour - 2 cup
Salt to taste
Oil to cover the dough

For stuffing:
Grated Cabbage - 1 & 1/2 cups
Crumbled Paneer - 3/4 cup
Ginger-Green Chilli paste - 1 tbsp (to taste)
Red chilli powder - 1 tsp (to taste)
Garam Masala powder - 1 tsp (to taste)
Coriander leaves - 2 tbsp chopped
Salt and Lemon Juice to taste
Oil or Ghee for cooking

Method:

For the Dough:
Mix flour and salt in a bowl and use warm water to knead the dough until a pliable but non-sticky dough is formed. Cover the dough with oil and keep aside for at least 30 mins. After 30 mins divide the dough intoequal portions and make balls.

For Stuffing:
After grating the cabbage squeeze out the excess water. Put all the ingredients in another bowl and mix it well. Now divide the stuffing into equal portions and make small balls and place them aside.

For making Paratha:

Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all balls. To make it easier to roll the balls, first roll them in dry whole wheat flour. Lightly press the ball on the sealed side and keep it on the top-side when rolling. Roll the ball light handle into 6 inch circles to reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole wheat flour on both side of semi-rolled paratha.

Heat the skillet on medium high, once skillet is hot place the paratha over the skillet. You will see the color change and the paratha will bubble in different places. Then turn the paratha over, it should have golden brown spots. spread oil/ghee over paratha on both sides. Flip the paratha and gently press with spatula. Flip again and press with spatula, make sure paratha is golden brown on both sides. Make all the parathas this way.

Serve hot Paratha with Plain Yogurt and Green Chutney.

Tip: If you do not want more oil in paratha you can use cooking spray oil instead.

Eggless Banana Bread

I like to eat banana and always have it in either lunch or dinner atleast twice in a week. But one day the banana riped fully so I got an innovative idea to use this banana and create banana bread. I am pretty sure you will love this item. Here's the recipe.

Banana Bread

Ingredients:
All purpose flour (Maida) - 1 and 1/2 cup
Cocoa powder - 1/4 cup
Baking powder - 1 tsp
Baking Soda - 1 and 1/2 tsp
Salt - 1 tsp (if you want to have sweet bread then use 1/4 tsp)
Brown Sugar - 1 cup
Unsalted butter - 1/4 cup (room temperature)
Ripe Banana - 3 large
Milk - 1 tbsp
Walnuts - 3 tbsp
Poppy seeds (Khus khus) - 1 tbsp

Method:
Preheat the oven to 350 F (180 C). Spread butter in 9 x 9 inch cake pan and place aside. Mix unsalted butter and brown sugar in a large bowl until light and fluffy. Now smash banana in another bowl with the fork and add milk. In another bowl , mix together the flour, cocoa powder, baking powder, baking soda, salt, poppy seeds and walnuts. You can also add almonds in the mixture if you like it. Add the banana to the creamed sugar mixture and stir until combined. Add the dry ingredients, mixing just until flour disappears.

Pour the batter into prepared cake pan and bake for about 40-45 minutes or until tooth pick inserted in the center comes out clean. Set aside to cool for 15 mins. Cut the slices and bread is ready to eat. Enjoy !!!

Bread Rolls in Dahi (Yogurt)

Bread Rolls, whenever I hear this name I remember my good old days of college canteen. I was very fond of this item and used to have fun eating with my friends in college canteen. Also I like Dahi vada very much and it's my one of favourite dish, I am eveready to have it. So one day I thought of experimenting to create a fusion of two of my favourite dishes and here I am with this new discovery. So friends taste it and let me have your comments on this dish.

Ingedients:

Bread Slice - 8 (one slice for each roll)
Boiled Potatoes - 2 (large size)
Onion - 1 small finely chopped (optional)
Ginger chilli paste* - 1 tbsp
Garlic paste* - 1 tsp (optional)
Red chilli powder* - 1 tsp ( optional - to make it more spicy)
Turmeric powder - 1 tsp
Garam masala powder* - 1 tsp
Salt and lime to taste
Oil for frying
Plain yogurt - 1 cup
Chat Masala
Tamarind chutney, Green chutney and Garlic* chutney.

* This ingredients are spicy.

Preparation Method :
For Bread Rolls
Peel and mash potatoes and add all ingredients except bread slice and mix well. Now take a bread slice dip in bowl of water (if you like then add little milk in bowl this will add some milk flavour to bread roll) and remove immediately from it and remove excess water from slice by pressing between your palms. The next step is to place prepared potato mixture at the center of the slice and roll it. Prepare all rolls similarly and then keep these rolls in refrigerator for 5 mins in the meantime heat the oil for frying. Once the oil is heated enough remove the rolls from refrigerator and fry it to redish brown. Remove excess oil with blotting paper and your Bread Rolls is ready.

For making Bread Roll Dahi Vada
Place the 4 rolls in each plate, pour plain yogurt on rolls and sprinkle the chat masala and put all chutneys. Bread Roll Dahi Vada is ready to serve.