Tuesday, 25 July 2017

Palak Paratha / Spinach Paratha

Kids love to eat different types of foods everyday. More specifically they search new food in every meal. At least this is the case with our daughter! She is a complete foodie. Presentation is very important when you are serving food to the little one! They like their plate to be colourful. They also prefer to eat colorful foods. This time when I got bunch of palak (spinach) I decided to prepare palak paratha.

Many people use chopped palak leaves for preparing palak paratha. However, I wanted to use the puree which gives the nice colour to the paratha and it is more flavourful. Palak always pairs well with garlic so just 2 to 3 garlics cloves can make the paratha more tasty and flavourful. If you do not prefer you can avoid it always.

When I served the paratha our daughter was surprised and started asking how could you prepare green colour paratha? She happily enjoyed her meal and requested to make it again. You can also pack this paratha in lunch box. Previous night you can prepare the palak puree and store in the refrigerator and morning you can do the remaining steps and palak paratha will be ready quickly.

Palak Paratha / Spinach Paratha

Ingredients

Whole Wheat Flour/Atta - 11/2 cup
Spinach Leaves / Palak - 2 cups approximately
Garlic Cloves - 2 to 3
Salt to taste
Green Chilli - 1
Garam Masala - 1/2 teaspoon
Refined Oil - 11/2 tablespoon for kneading + 1/4 cup for frying parathas

Procedure

1. Wash the palak leaves and take them in a blender.
2. Add cloves and green chilli in the blender and make a smooth paste. If require can add 1 or 2 tablespoon of water
3. Take whole wheat flour in a large bowl and add salt, oil and garam masala. Mix them well.
4. Now add the puree into the dry mixture and knead a smooth dough.
5. Allow to rest the dough for half an hour.
6. Make equal size balls.
7. Roll each ball into circles with 5 inch diameter.
8. Heat a skillet and fry them using oil or ghee. Fry both the sides until the paratha begins to get bubbles over it. Gently press the edges of paratha while frying.
9. Serve hot with any curry or pickle or curd.



Thursday, 20 July 2017

Jamun Shots

Jamun is primarily a summer fruit which has amazing health benefits. It is mainly available in the month of May, June and rarely first half of July. In Bengali we say in summer 'aam jam kanthal r samay' (this is the season of Mango, Indian Blackberry /Jamun and Jackfruit). I remember my father used to bring jamun during summer. The he used to wash and marinate with salt and offer us to eat. Frankly, speaking I am not a Jamun lover :(. After eating jamun you feel a tartness with slightly astringent which I don't like at all. So I used to eat only 3 to 4 pieces.



Even my better half love jamun however when we came to Bangalore Jamun used to be very expensive and rarely available during season. This year it is totally different scene. I could see jamun everywhere and cheap too. We (including me) had enough of it and this is almost end of July and still they are available in the market. I had jamuns this time thinking of its health benefits. It is very good for diabetic people.

As it was avaialble in the market we used to buy a lot and I tried recipes with it. Few days back I shared the recipe of Jamun Oats Smoothie Bowl. This time I thought of preparing a drink using jamun. The only problem is you have to be patient while de-seeding the jamun. While de-seeding wear apron or be careful of spilling its juice on your dress. The stain does not go very easily. Try this recipe of Jamun Shots which is perfect during summer days. Even I like the taste of this drink. I think addition of salt and lemon juice create the magic.

Jamun Shots 

Ingredients

Jamun / Indian Black Berry - 12 to 15 nos
Chilled Water - 11/2 cup
Lemon Juice - 1 teaspoon
Sugar - 1 tablespoon (Optional)
Black Salt - 1/4 teaspoon
Lemon wedges - 1 or 2
Salt - 2 to 3 tablespoon for garnishing
Mint Sprig - for garnishing

Procedure

1. Clean and de-seed the jamuns and take them in a blender.
2. Now add sugar, black salt and 1 cup of water in the blender and blend together.
3. Pour it in a tall glass and add remaining water and lemon juice and mix well.
4. Spread the salt in a plate.
5. Take a lemon wedge and rub it on the brim of shot glasses.
6. Next place each shot glass upside down in the salt.  Salt will stuck on the edge of the glass creating a ring of salt.
7. Now pour the drink in each glass and garnish with mint sprig.

NB: You can also add ice cubes to the drink however I have used chilled water hence avoided it. If you want you can avoid sugar in the drink.



Tuesday, 18 July 2017

Dhania Paneer/ Coriander flavoured Cottage Cheese




The above dish is Dhania Paneer, which is recently cooked in my kitchen. I had a bunch of fresh coriander leaves in my freeze. So I thought of using it and thereby, the idea came off . Actually, whenever I go to restaurant I like the smell of dhania chutney and it clicked me. Here I used the coriander leaves as well as its juicy stem to make a smooth paste along with green chilli. You might find similar recipes cooked by chefs but my recipe may not match it because this is absolutely my own creation. Dhania Paneer is a easy  dish and tasty too. Check the recipe below and try it @ your kitchen.


Dhania Paneer/ Coriander flavoured Cottage Cheese


Ingredients

Paneer (Cottage Cheese) – 200gm
Onion Paste – ½ cup
Ginger Paste – 3-4 teaspoon
Corriander leave & stem paste – ¾ cup
Dhania/Corriander powder – 3-4 teaspoon
Lime juice – 1 teaspoon
Turmeric Powder – 1 teaspoon
Kashmiri Red Chilli Powder – 11/2 teaspoon
Cinammon stick – ½ inch
Sugar
Salt to taste
Refined oil

Procedure

Cut the paneer in to cubes and sauté the pieces in refined oil with little salt & coriander powder.  Keep them aside. Heat oil in a pan and add a cinnamon stick and start frying the onion paste. Add some salt and sugar, which will enhance the taste of the gravy. When the onion paste turn brownish in color add ginger paste and all the dry spices. I added turmeric as it is a basic spice of Indian Cuisine. You can avoid it and then gravy will be dark greenish in color. Now add the coriander leaves & green chilli paste. Cook for few minutes covering with a lid. Add some warm water to make the gravy and add the panner cubes into it. Allow it to boil for 3-4 minutes. Put the lime juice now which will enhance the taste. I believe when you are cooking green leafy vegetables you should add lime juice for the tanginess instead of tomato. Switch of the gas and serve delicious Dhania Paneer with roti or rice.