[VeganMoFo 2016] Spinach and Green Onion Mashed Potatoes Recipe

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I am still in a state of shock after what happened yesterday. How did it happen? How could it happen? I am not an American to understand the nuances of the Electoral Collage system in detail but I do know that Hate Cannot Win! Sadly it did. Way back in July, Michael Moore predicted Trump's win and gave 5 reasons in plain simple english . I happen to read it today and yes, it made perfect sense, though it is too late now. Here's hoping the next 4 years will be remembered for growth, progress and spreading positivity instead of spewing hatred on each other.

Coming to today's recipe, the title says it all - Green Mashed Potatoes! I saw Mark Bittman make this dish with dandelion greens which I conveniently with some spinach and spring onions. Any kind of greens will work and do make this for upcoming Thanksgiving to surprise your family & friends. Bon Appetit. 

[Recipe Redux] Quick Bread Tartlets with Spinach, Egg and Sun Dried Tomato Filling

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It’s 22nd of the month again and that means, it is time for another edition of Recipe Redux and time to share a new recipe that fits the theme. Don't these bread tartlets look super cute? It doesn't take much time to make. Go on, bring out those day old bread slices and jazz them into such pretty savory bites. The variations for filling are countless and it just depends on the ingredients available plus your imagination.  

[Meatless Monday] H for Hara Bhara Kebabs (Spinach Patties) | H for Happy! + a chance to win one of three copies of "Rainbows in the Desert and Other Stories" book

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Learn how to make an easy vegan appetizer recipe that is sure to please your friends and family. 'Hara Bhara' literally translates to 'All things Green'. Though traditionally it is spinach that is used for this recipe, feel free to replace with any firm greens on hand. Taste will slightly vary and I recommend blanching them lightly before using in the patty mixture. As an accompaniment, try this killer no-cook coriander chutney (from BongMom's cookbook ). :-)

[Meatless Monday] Creamy Sun Dried Tomato and Spinach Macaroni 'n' Cheese | Step by Step Recipe

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Learn the perfect way to make mac n cheese recipe. It is go-ey. It is creamy. It is as easy as whipping up any other pasta dish. Today's version is loaded with good stuff like spinach and has got nice tangyness from chopped sun dried tomatoes. Add anything from roasted veggies to thai curry paste as flavoring and trust me, you have got THE best comfort food ever known to mankind! :-)

{Easy Summer Drinks} Mango Green Tea Smoothie

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Everybody has their own version of 'a favorite smoothie' recipe. Smoothies are the best way to gulp up a good  number of fruit and vegetable servings required by us, each day. During summers especially, I simply love to have a glass of chilled drink as soon as am back home from sweltering heat outside.

The smoothie am going to talk about today is light, delicious and super rich in essential vitamins + iron. It just needs five minutes of your time and six ingredients to make a healthy mango and green tea smoothie. Its perfect for any time of the day - for breakfast, for those hot afternoons or at mid-evening when hunger pangs are at its peak.

Enjoy!

Besan Papdi Katori Chat | Chickpea Flour Shells with Sprouts Filling Recipe

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I am going to share a secret with you all today.

I have never played Holi (the festival of colors) ever in my entire life (except for once when I HAD to stay back at my friend's place). Neither did TH. Yes, we do believe in its true essence which is victory of good over evil, a common theme that runs through almost every Indian festival. Holi also waves goodbye to winter (which we never had) and welcomes spring (when is that? Its already so hot!) in a rainbow of its colors...

All my childhood, I have seen my parents lock the front door and all four of us stay indoors, gorging on delicious food, playing games or spend the day watching TV. Putting up a lock outside was important to make believe the outside world we were out of station. The plan worked for quite a few years but later my friends figured out the secret. But still couldn't do anything about it as they used fear the wrath of my father.

Essentially, Holi in our household is synonymous to family time and super delicious meals. With extra time on hand and nothing else to do staying at home, my mother used to make her famous biryani, korma, mirchi bajji along with many other delicacies. This year though, I chose to make something different for Holi. An appetizer that easy to nibble while staying in the house (in my case) and playing with colors (like many of you reading this post!). Both - the katoris and the filling can be made way ahead of time and can be assembled at the very last minute. Doesn't that serve our purpose to stay away from the kitchen during festival time? Yay!

Enjoy!

 Besan Papdi Katori Chat

{Recipe} How to make Besan Papdi Katoris

These shells stay fresh and crunchy when stored in an air tight container for weeks. One can serve almost anything as filling in this recipe. Add little salt to the filling first and taste along with one of the besan katoris. Adjust accordingly. 

Makes around 25 katoris

Ingredients:

1.5 cups besan (finely ground chickpea flour)
1 cup rice flour
2 cups chopped greens (I used spinach and cilantro)
1 tsp ginger garlic paste
1/2 tsp turmeric
1 tsp oil
1 tbsp chilli powder
salt - to taste
water
Oil (if deep frying the shells)

simple ingredients - besan, rice flour, greens, ginger garlic paste, salt, turmeric and chilli powder

...this is the trick to cute little shells. Don't forget to lightly oil the muffin cups..

Preparation:

1. In a large bowl, add chickpea flour, rice flour, greens, ginger garlic paste, turmeric, oil, salt and chilli powder. Mix all the ingredients without adding any water first. Then add water little by little and knead into a soft dough. Cover and keep aside.

2. Take a small ball of the dough and shape into shells using muffin cups. I used silicone molds so it was easy to just peel away the shell. One can use a standard non-stick muffin pan too, just be careful while removing the shell out. Repeat the process with rest of the dough. I made a batch of 6 shells at a time, let them rest for about 10 mins (so that they don't break while peeling) and they easily came out of the mold.

Since its festive season and wouldn't mind those extra calories, I chose to deep fry the katoris. If you wish to, you can bake the muffin molds (brush a little oil over them) as-is in a preheated oven (180 C) for about 10-15 mins, until cooked.

3. Heat oil in a kadai. Drop 3 to 4 shells at a time, reduce flame and fry until light golden brown. Don't fry for too long as they tend to gain more color once out and drained for a while. Store these in an air tight container.

..deep fried and ready to filled..

{Recipe} Mixed Sprouts Salad (Filling)

Not just as a filling, this dish also serves as a healthy side dish for rotis or as a quick salad.

..Don't they look super healthy. I love to eat them raw..

Ingredients:

2 cups mixed sprouts (I used green beans and brown chickpeas)
1 medium onion, chopped
1 tomato, chopped
salt - to taste
1/2 tsp chilli powder
1 tsp cumin seeds
1/2 tsp oil
juice of half a lemon

Preparation:

Heat oil in a kadai and add cumin seeds. Once they start to splutter add chopped onion. Saute until translucent and add tomatoes. Cook for few mins, then mix in the sprouts and season with salt and chilli powder. Don't cook for long. The heat from onion-tomato mixture will cook the sprouts. Turn off the heat and add lemon juice. Mix well. Cool.

...as a filling, salad, side dish.. this dish is versatile to be served as anything...

Assemble: When ready to serve, top each of the besan katoris with sprouts filling + some fresh cilantro and serve them on a platter.

...Served! Holi hai!!!!!!!!!!!!!!

This is Recipe 21 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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Make a difference to lives of those girls who have no family of their own to celebrate Holi except for each other. Would you spare to donate a few rupees (or dollars) so that their school fees are paid for and they can aspire for brighter future? Please press the "Give Now" button and share about Vaidehi Ashram (More information  Click here) with your friends and family. Thanks in advance.

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{Simple and Easy} Mario Batali's Tortilla Española | Spanish Omelette with Potatoes, Eggs and Spinach | Spanish Tortilla Recipe

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Everybody has a dream.

...and mine is to go on a trip to Europe one day. It is a continent with such diversity in terms of weather, people & their living, architecture and of course food. Just to mention a few, think of a french baguette, italian pasta, neapolitan pizza, polish pierogi or a spanish tapas. yumm! Isn't it. I wish to taste and savor each one of them!

On my bucket list is also to view the magnificent piazzas in Rome, drive through those rustic, country-side roads of Tuscany (Italy), experience a day shopping (if my wallet permits) in fashion capital Paris, catch a glimpse of Eiffel Tower with a stopover at The Louvre, hit the bars in london and end with a quiet Spanish meal with tons of paella and tortillas. The very thought of it is so exhilarating and brings happy thoughts into my mind & tummy.

Do you have a dream too? I would love to know all about it.

I am not sure if this dream of mine will become a reality in near future, so I made myself Mario Batali's Tortilla Española for lunch today. Its basically a spanish omelet with eggs, onions and potatoes. I added some spinach as well. This dish is so easy to put together and the end result is so satisfying and delicious. Not just breakfast, this tortilla can be served as a wholesome lunch, brunch, snack or dinner.

This is indeed the best of all omelets! :-)

Enjoy!

{Recipe} Tortilla Española | Spanish Omelette with Potatoes, Eggs and Spinach

Adapted from Mario Batali's Recipe on Food and Wine
Serves 2-3 

Ingredients:

3 eggs
2 potatoes, washed, peeled and thinly sliced
1 bunch of spinach, washed and chopped
1 medium onion, thinly sliced
salt and pepper - to taste
few red chilli flakes

Preparation:

1. Heat olive oil in a flat bottomed pan and saute onions until they are translucent. Spread potatoes as one layer. Cook over moderate heat, stirring occasionally  until the potatoes and onion are tender but not browned, about 10-15 minutes.

2. Add chopped spinach and lightly season with salt & pepper.

3. In a bowl, lightly beat the eggs and add red chillie flakes, little salt and pepper.

4. Scrape the potato-onion-spinach mixture into the bowl and gently fold in everything.

5. Preheat oven to 180 C or 350 F. Grease a baking pan with some olive oil and evenly spread the egg mixture. Bake for about 15 to 20 minutes until the tortilla is set and eggs are completely cooked.

Transfer the spanish omelet onto a plate and cut into wedges. Serve alongside with some bread, ketchup, any spread or enjoy as-is.

Note: The tortilla can stand at room temperature for 3 hours before serving.

This is Recipe 15 added to my 2013 Recipe Archive. Check out the rest of the recipes too!

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A visit to HortiCulture Expo 2013 + {Recipe} Arroz Verde | Green Rice

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"Come forth into the light of things, let nature be your teacher." ~ William Wordsworth 

It was gorgeous Sunday morning when we set out to go the Horticulture Expo 2013 being held here in Hyderabad. TH is totally into gardening and it gives him immense pleasure to watch the tiny seedlings grow into big living things. We have few vegetables and greens planted right now along with flowers and herbs as well.

Did you know its now scientifically proven that gardening makes one happy and cures depression. It is said that it triggers the natural production of happy chemicals which in turn keep us joyful. :-) Now, that's one more reason to start working on your very own balcony or roof top garden.

The Horticulture Expo is an initiative to bring all gardening enthusiasts under one roof. It gave us an opportunity to talk to nursery owners directly and buy the tools needed for our roof-top/balcony garden. Right from beautifully crafted bonsai to banana samplings to fresh organic food, the expo had a stall for everything. We both shopped until afternoon, chatted with the stall owners and had a fun time.

Below are few pictures I photographed (using my Iphone 4S) while we were there. 

beautiful bonsai for sale

cactus anybody?

purple delight..

these were reasonably priced and I think are perfect as food photography props. I did buy a few for my collection.

Now, let's talk about today's recipe - Arroz Verde (Green Rice) Shall we? Have you ever tried this? It a simple idea where we blend all things green into a puree and cook with rice. A classic Mexican side dish and the green ingredients used in this recipe are - green tomatoes, spinach, green chilli and cilantro. If you have tomatillos, use them instead of green tomatoes. You can also use - arugula, kale, parseley, any kind of chilli variety like poblano, jalapeno in this recipe. Its not too spicy and serves as an accompaniment with beans or any curry. 

Enjoy!

This recipe is being sent as an entry to Healthy Vegan Friday # 27

All things green - spinach, green chillies, green tomatoes and coriander

{Recipe} Arroz Verde | Green Rice

Ingredients:

1 cup long grain rice,, washed and rinsed couple of times (I used Basmati)
2 green tomatoes, roughly chopped (Use tomatillos if you have some.)
1 cups of chopped greens - I used spinach and cilantro
1 green chilli (remove seeds for a milder version)
1 clove garlic, minced
1/2 medium onion, finely chopped
2 cups of water
2 tsp olive oil

Preparation:

Place the green tomatoes, green chilli, spinach and cilantro in a blender cup. Grind into a smooth paste. No need to add any water. The juice from the tomatoes is enough for pureeing. Set aside.

Heat olive oil and add garlic with chopped onion. Saute for couple of minutes. Now, add rice. Let it brown a bit until the rice turns light golden color. Now, add the green puree along with water. Season with salt. Cover and bring rice to a boil. Then reduce heat to low and cook until the liquid is completely absorbed. Don't stir while its cooking. 

Once the rice is cooked, remove from heat and set aside for 10 minutes. Fluff with a fork and Serve it as an accompaniment with almost anything. It tastes delicious as-is too!

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Three Bean Tomato and Spinach Stew Recipe

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We all can do more with less. That usually is my motto when I am cooking for chilly weeknight dinners. With ingredients readily available in my pantry or freezer, I try my best to whip up something comforting, with not much effort.

The other day as I was browsing through BBC GoodFood Magazine, I stumbled upon this super simple recipe which makes use of three kinds of beans along with tomatoes and spinach. Well, that's one hearty and nutritious combination, I thought.

Crescent Dragonwagon in her book "Passionate Vegetarian" once said - "The best part of (any) stew is the sensual part of it, coming in from out of the cold and smelling it simmering. The steaminess is enveloping. And the warm scent of food encourages you to take deeper breaths, which helps calm you."

..and this lovely quote is very apt for this recipe as once done, it leaves you very happy and satisfied!

Enjoy..

Three Bean Tomato and Spinach Stew

The Beans!

{Recipe} Three Bean Tomato and Spinach Stew 

Serves 4-5
Adapted from BBC Good Food, January 2013 edition

Pair it with: Rice Cooker Biryani | Minty Stuffed Parathas | Simple Bread Loaf | Onion Bhakri

Ingredients:

3 cups (in total) of any kind of dry (or canned) legumes - I used kidney beans (rajma), white soya beans and brown lentils
1 medium onion, finely chopped
1 garlic clove, crushed
1 tbsp olive oil
1/2 tbsp ground cumin powder
1 cup tomato puree
1 cup chopped spinach, tightly packed
salt and pepper to taste

How to prepare the beans: Wash once or twice and then soak all the legumes covered in water atleast for 8 hours or overnight. Place them in a pressure cooker and immerse them with enough water. Cook for  4-5 whistles until the beans are fork tender. I cook beans once every week, pack them in small portions in zip lock bags or microwavable boxes and freeze. Whenever I want to make any stew/soup or curry, I just thaw, microwave (when short of time) for few minutes and they are ready for use.

Tip: Drop a green tea bag while pressure cooking the beans and use the cooking liquid while preparing the stew as it renders a nice color to it.

Preparation:

1. Heat olive in a pan and add onion with crushed garlic. Saute until softened. Add ground cumin powder and cook for a minute. Tip in the tomato puree (or chopped tomatoes) plus a cup of cooking liquid (or water) and simmer for 10 minutes, until thickened.

2. Grind into a smooth paste ~ about 1/3 cup of cooked beans using little cooking liquid.

3. Add the cooked beans and bean paste. Mix well and cook for about 5-6 miniutes. Season with salt and pepper. Add the chopped spinach and cook for another 5 minutes. Serve with bread, roti or rice.

Notes:

1. If using canned beans, make sure you adjust salt accordingly.

2. Original recipe used chopped tomatoes and I substituted them with store-bought tomato puree.

3. The consistency of the stew can be adjusted by adding more or less of the water in which the beans were pressure cooked.

4. This stew will taste good atleast for a week, when refrigerated. If it thickens, just re-heat with 1/2 cup of water. It will taste as good as new.

Sending this as an entry to My Legume Love Affair # 55 hosted by dear Susan of The Well Seasoned Cook and to Healthy Vegan Friday # 26.

Also check out other legume recipes -

Easy Vegetarian Bean Chilli Recipe
Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy)
Broccoli Paruppu Usili - a Step by Step recipe
Kerala Style Arhar (Toor) Dal
Chana Masala
Makhani Dal (Whole Black lentils with Ginger, Garlic and Butter)

Doesn't it look delicious and comforting, for any time of the day.

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Lauki Palak Ke Kofte (Kofta) Masala | Bottle Gourd and Spinach Balls in Tomato Gravy Recipe + winners for the giveaways

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The months of November and December were just like any other until a few years ago. They became a season of music, joy and merriment once I moved to US. the holiday baking, the beautifully decorated christmas trees, the snowmen, the brightly lit up reindeers in front of almost every house, the gifts, the carols dimly humming at all cafes, the deals to buy super cool stuff dead cheap, meeting friends & family and travelling - all these symbolize the holiday season now. After experiencing all these for 6 long winters, the memories come back to me, regardless of where I am right now, right this moment.

New York is a magical city and every time I hear this song - Its the Most Wonderful Time of the Year by Andy Williams, it reminds me of time I spent there. Awesome time, I tell ya which I will cherish forever, and ever!

 

Today's recipe too - Lauki Palak Ke Kofte (Kofta) Masala brings back loads of memories when my mother used to make this along with a simple Rice Cooker Biryani as our Sunday special. :-)

Scroll down to know the lucky winners who won the previously announced giveaways - Canon Powershot camera, 25$ amazon and olive garden gift cards.

Enjoy!

{Recipe} Lauki Palak Ke Kofte (Kofta) Masala 

Lauki Palak Ke Kofte

ready to be fried..

To serve as an appetizer, ignore the gravy and use as-is. Yum! 

Notes: 

1. For lesser calories, the bottle gourd-spinach balls can be baked with a brushing of oil.
2. If using tomato puree, use finely chopped onions and there is no need to grind into a paste.
3. Let the balls be dunked into the tomato gravy before serving so that they soak up all the lovely flavors.

Makes for around 4-5 servings

Ingredients:

For the Kofte -

1 medium sized lauki (bottle gourd) ~ around 2 cups of grated lauki
1 cup chopped palak
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp turmeric
1/2 cup besan (chickpea flour)
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
oil - for frying

For the gravy -

2 onions, chopped
4 tomatoes, chopped (or you can use tomato puree as well)
1 tsp ginger-garlic paste
1/2 tsp turmeric
salt - to taste (Adjust little by little as the kofte have salt too)
1/2 tsp or more garam masala
a pinch of sugar
1 tbsp oil
1 tbsp of beaten yogurt (optional)
chopped coriander, for garnishing

Preparation:

1. Grate bottle gourd. Taking some at a time, using a muslin or thin cloth and squeeze all the water out of it by pressing between the palms. Finely chop spinach.

2. In a bowl, mix in squeezed bottle gourd, spinach and rest of the ingredients listed under "For the Kofte". Donot use any water. The liquid in the chopped spinach is enough to make into a dough. Make small lemon sized balls.

3. Heat enough oil in a kadai and gently fry few balls at a time until golden brown. Drain excess oil on paper towels.

4. For the gravy - heat a tbsp of oil in a kadai. Add ginger garlic paste and onions. Let it cook for few minutes. Add tomatoes. Stir well and cook until mushy. Cool a bit and grind into a fine paste.

5. Add the tomato-onion paste into the same kadai and add all the spices & seasonings - salt, turmeric, garam masala and sugar. Add a cup of water. Cook until oil starts to separate. Stir in the yogurt if using.

6. Drop the kofta balls into the gravy. Cover and cook for 2-3 minutes. Remove from heat and garnish with coriander. Serve with rice, roti or any kind of bread.

Serving Suggestions: Home-made Coconut Milk Fried Rice , Perfectly Baked Brown Rice, Methi Pulao, Gobhi/Cauliflower Paratha, Palak Thepla and Roti Telur 

Now are you ready to know who won the three exciting giveaways announced for this holiday season. Here are the lucky ones -

The 25$ Amazon Gift Card goes to Comment # 94 which is from - Carolsue.

The 25$ Olive Garden Gift Card goes to Comment # 7 from Mary

One lucky Indian reader who won the Canon Powershot A810 Point & Shoot Camera (Choice of color - Black, Silver or Red) along with 4 GB SDHC Card is Comment # 22 from Lubna 

Hearty Congratulations to all winners and I will contact you pretty soon for your shipping details and Thanks all for enthusiastically participating in all the giveaways!

~~ Happy Holidays ~~


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Quick and Easy Meals: Pearl Millet and Brown Rice Khichdi Recipe

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It has been a very long, tiring and hectic week from all fronts - at home, blogging-wise (NaBloPoMo) and at work. That's when my mind wheels around for some quick and easy meals. Put everything together in one pot and Voila, it should be done. Today's recipe - Pearl Millet and Brown Rice Khichdi  is such dish which I made today for lunch. Instead of the traditional white rice, I substituted the same with pearl millets and brown rice.

A small bowl of this khichdi with pickle and papads on the side is sumptuous enough for a busy weeknight or to spend your weekend, just lazing around without spending too much time in the kitchen. :-)

Enjoy!

{Recipe} Pearl Millet and Brown Rice Khichdi

Serves 2-3

Ingredients:

1/2 cup brown rice
1/2 cup pearl millet
1/2 cup moong dal
1/2 cup chopped spinach
1 tsp cumin seeds
1 tbsp melted ghee
2 tsp finely chopped ginger
few curry leaves, corainder leaves
1 green chilli, slit lengthwise
4 cups of water
pinch of hing
salt - to taste
1/2 tsp black pepper

Preparation:

1. Wash and soak brown rice, millet and moong dal for atleast 1 hour.

2. In a pressure cooker, add soaked brown rice, millet, moong dal, spinach along with 4 cups of water. Cook for 4 whistles. Keep aside and let the pressure subside.

3. Heat 1 tbsp of ghee in a pan and add cumin seeds, ginger, hing, green chilies, curry leaves and coriander. Once they brown up a little, add pressure cooked rice and dal mixture. Season with salt & pepper powder. Mix well. Cook for 4-5 minutes until everything comes together.

4. Just before serving, drizzle the rest of the melted ghee and Serve with any chutney/pickle & papads.

More Simple Weeknight Meal Ideas:

Barley Lentil Chunky Soup
Margherita Tortilla Pizza
Easy Vegetarian Bean Chilli Recipe
Spaghetti Aglio Olio
Brown Rice Bisibelebath
Home-made Coconut Milk Fried Rice 
Roasted Cauliflower with Whole Cumin Seeds
Gobhi/Cauliflower Paratha, with Pickle Raita
Easy Spaghetti with Tomato Sauce and Fried Egg
Jeera Aloo 

Today is Day 24 of my NaBloPoMo challenge. Check out all of the posts previously published here.

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***Giveaways for this Holiday Season***

Last Date: November 30th 2012

{Holiday Giveaway 1} A chance to win Canon Powershot Camera giveaway (Open for Indian Residents only ) - Try your luck here.

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{Holiday Giveaway 2} Win $25 Amazon and Olive Garden giftcards. (Open for everybody) - For more details, Click here.

until tomorrow,

Amma's Recipes: Paneer and Spinach (Palak) Parathas | Paneer Paranthas | Indian Cottage Cheese Parathas - a Step by Step Recipe

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If there is anything in the world that comforts me on a dull, dreary monsoon day is amma's cooking. Whether its her Chana Dal Wadi ki Kadhi (Lentil Dumplings in Yogurt Gravy) with steamed rice or Hyderabadi Double Ka Meetha | Bread Pudding with Nuts and Raisins, she has a knack for bringing smiles with comforting meals to people around her.

Its raining cats and dogs since past few days here in Hyderabad and the weather in general is not-so-good for any physical activity. I just want to curl up into bed and sleep for long hours without anybody reminding me of the never-ending to-do-list. Well, that's just a dream distant now, but one thing I can definitely do is pester my mom to make something delicious and just relax. At least I don't have to worry about some good food getting on to the plate. Isn't it.

Our dinner last night were these subtly spiced Paneer and Spinach Parathas and Oh my, these taste so so good. I just couldn't take off my hands as these parathas were flying off the griddle. But, there was a job (to photograph them) at hand. So, I quickly clicked a few and quietly enjoyed my meal. I was in food-heaven you see! :-)

Now it your turn to make these and Enjoy!

Paneer and Spinach Parathas with fried green chillies to give it a dhaba-like feel. 

{Recipe} Paneer and Spinach (Palak) Parathas 

Makes around 10-12 parathas

Ingredients: 

For the dough:

3 cups Whole wheat flour (atta)
1 bunch or 1 cup tightly packed of spinach leaves, roughly chopped
1 tsp lemon juice
1 tsp salt
4 tbsp olive oil (or ghee or any oil)

For the stuffing:

250 gms of paneer/indian cottage cheese, grated
2 small bunches of coriander or cilantro leaves, finely chopped
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp amchur /dry mango powder
1 tsp red chilli powder
salt - to taste
1/2 tsp finely grated fresh ginger

To serve as accompaniments - Fried green chillies, Yogurt, Pickle

Preparation:

1. Gently mix all ingredients listed under "For the stuffing". Keep aside.

grated Paneer Stuffing

2. Blend together spinach, lemon juice and 1/4 cup water until smooth. In a mixing bowl, add flour, salt, olive oil and spinach paste. Mix and knead until smooth dough by adding enough water. Make into lemon-sized portions.

3. Roll out each portion of the dough.

4. Place a tbsp of stuffing in the middle.

5. Seal all edges like you do for a dumpling.

6. Do the same for rest of the dough portions as well. It is important to not to roll out these stuffed dumplings immediately. Rest them for 5-10 mins.

7. Place sealed side down and gently roll out into a paratha.

8. Heat a griddle and cook both sides of the paratha with some oil or ghee. Repeat with rest of the parathas as well.

Fry some green chillies until charred and serve them as accompaniment to these parathas along with yogurt and pickle. Truly dhaba-style! :-)

Thank you Amma, I Love You.

Amma's recipes is a column on this blog, which is very close to my heart. These are the recipes which my mother perfected over many many years and reflects how awesome a cook she is. It is also fun to just photograph once in a while, without thinking about what and how to make a recipe, worrying whether it would turn out well or not. She Cooks, I Photograph. That is the deal. :-) If you guys have any question, do drop in a line or comment on this post. My mom will be more than happy to answer all of them.

until next time,

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