“My Combo Meal : Stuffed Paneer Parathas with Tambdee Beeye Hinga Randai (Rajma Curry) and Saffron- Cardamom flavored Lime Juice” … Paneer is my mom's fav. who is in town now ... here is my simple lunch as I need to finish off the paneer courtesy "Fridge breaking down" though the freezer is till buzzing and cooling fine … prepared these delicious parathas for lunch and as curds which I love to relish parathas is not possible to be stored, I have stopped making them, so, I have to do with lime juice as accompaniment … Yummilicious …
** Stuffed parathas are a very delicious, filling snack that needs no introduction. Though these are a little bit difficult for newbies in rolling, once you get the nack of the right pressure in rolling it’s just a breeze work. Most of the time its just roll in one sort of parathas that I prepare as stuffed ones are slightly time consuming and I am always in hurry, but the present world crisis of Covid 19 invasion had made all human beings worldwide home bound and we can’t sit twiddling out fingers in anxiety. Yes the tension is full on hanging on air as the number of crisis just keep on rising in Mumbai, it’s like as though we are sitting on a time bomb not knowing whether it will fizzle out or blow up. All we can do to divert our mind is eat good healthy food and keep praying God to somehow cross us safely to shore. And, yes before I forget to mention, do stay at home and go out only when you really need something.
** Coming to these parathas I hardly prepare any dish out of paneer and I really don’t know why ? coz. it is not as though we do not like paneer, but maybe being non-vegetarians we prefer that to paneer dishes, no idea. Well, to cut short not much dishes with paneer, but have decided to deal with the same. As my fridge has broken down and only freezer part is working that too at 50% working condition, I somehow manage things at home and will have to wait patiently for the store to re open and sales to begin bang on before I buy a new one. As almost 2 liters of milk had curdled a few days back, you can imagine how much paneer I got from it. Being only 2 members in family, I do not overcook and cut down more so if they are high caloried. So I am trying different dishes with little bit of paneer addition and have done quite a few of them to date. There is till some more, so more dishes will definitely follow.
** Here is my very own recipe for "Stuffed Paneer Parathas" with Step by Step picture reference collage ... My Style ....
** In a large flat bowl add in 2-3 cups of wheat flour/ atta, 2 tblsp of oil, salt to taste and mix to a crumble consistency. Then add in enough water and bind to a tight dough. The dough should be smooth and there should be no cracks on it. Cover and keep aside for about 10-15 minutes while you prepare the inner filling.
** In mixer grinder add 5-6 cloves of garlic (losun/ lehsun), ½ inch of ginger (adrak/ alle’), 5-6 green chilly (tarni mirsanga/ hirvi mirchi), 3-4 fresh ajwain leaves (sambarpalli), 5-6 fresh curry leaves (karbevu/ kadipatta), handful of coriander leaves (dhania/ kottimbir) and grind to coarse paste without adding water. If you find it difficult, you can just sprinkle some water.
** Remove the ground paste into a bowl, add in kala namak(black salt) to taste (any salt will do), large pinch of hing (asafoetida) powder, ½ tsp of goda masala or garam masala powder, pinch of haldi (turmeric) powder and mix well. Add in 100 gms of crumbled paneer (I used homemade) and knead well till it comes to a texture of preparing smooth balls without cracks.
** Prepare equal amount of balls with both filling mixture and the outer dough so that you have them in equally and there is not shortage later on. The amount of outer dough should be larger than the inner filling as paneer spreads in well within. Now roll the outer dough into a poori size dusting with a little bit of loose wheat flour/ atta to about 4 inches in diameter.
** Place the stuffing mixture ball in the center and fold over and roll the outer dough all round the stuffing and shape it into a stuffed ball. Now with the help of wheat flour for dusting roll the stuffed roti gently into a round shape, taking care to see that you do not put in too much pressure resulting in the stuffed mixture to come out. (Check out picture collage for ref.)
** Put an thick iron tava or non stick tava to heat on high and when its reaches smoking point, lower the heat and wait for a minute. Now apply some ghee/ oil all over the tava with a spoon and then carefully place over the rolled stuffed paratha on the tava taking care to see that there are no creases while doing so, Please be careful as the tava is hot.
** When you see bubbles appearing on the top side of the paratha, brush it with ghee/ oil liberally and with the help of a flat spatula loosen the ends along the outer edge of the paratha and gently overturn/ flip and cook on otherside too. When the other side gets cooked flip over again for a minute or two and and then remove it from the tava once it is evenly done.
** Remove and keep it aside on a plate and you can brush this again with ghee if desired. Continue with the rolling of parathas when one is getting cooked, this way by the time each paratha is done the other will be ready all rolled up to be fried. Continue with the remaining dough and filling in similar pattern and prepare the stuffed parathas to required numbers.
** “Stuffed Paneer Parathas” are done and ready to be served. Always serve stuffed parathas hot from tava with fresh butter, curds or raita or any dish of you choice. I had prepared these for lunch so relished them with our own “Tambdee Beeye Hinga Randai (Rajma Curry)” from Konkani Saraswat Cuisine and Saffron- Cardamom flavored Lime Juice to drink later on.
** Enjoy these hot stuffed parathas with your family during these lock down days and trust me a full tummy not only relieves some tension but also keeps so satisfied happy and going for your family during these difficult times. If need be you can prepare them ahead and serve after some time too, by just reheating the parathas on hot tava and it tastes equally good.
** For “Tambdee Beeye Hinga Randai (Rajma Curry)” Recipe, Please follow the link given below ....
** For "Saffron- Cardamom flavored Lime Juice" Recipe, Please follow the link given below ....
** If your family loves parathas as you have enough time now, do try them out by browsing through the common link given below for “Parathas” … there are many varieties from which you can choose …
No comments:
Post a Comment
Thanks.