January 6, 2012

Cucumber Parathas


I am in the habit of mixing in grated vegetables while preparing chapathi dough as it not only healthy but also lets anything go unwasted.  However, I have never thought of using cucumbers in rotis until I happened to watch it on a cooking show on a local Indian channel.  And these turned out to be really good!!



1 cup wheat flour
1/2 cup  chopped cucumber(tender ones with not much seeds inside)
1/2 cup chopped onions(I used spring onions)
1 tsp cumin powder
1/2 tsp paprika
1/8-1/4 tsp chilli powder
1/2 tsp grated ginger
1 long chilli
1 tblsp oil
1/2 tsp salt or to taste
1/8 tsp turmeric powder
half a handful of coriander leaves

Mix all the chopped vegetables, ginger, chillies and coriander in a bowl.  Now add the powders and salt to it.  Wait for a few minutes before adding the flour.  Knead well along with the oil.  It is not necessary to add water to the dough.  The vegetables will let out water enough to form a dough.  If needed add by spoonful.  Alternately, if it feels sticky add little more flour and knead to form a soft dough.  Divide the dough into uniform sized balls and roll it out into circles.

Heat up a tawa and cook the paratha on both sides and then again with some oil.  Serve with yogurt or pickle.

I usually like doing such kind of parathas in the food processor as the vegetables are then camouflaged well.

Take all the dry ingredients in the food processor and run it for a few seconds to mix well.  Add the chillies, oil, salt, ginger, coriander leaves and the vegetables and run it till it combines well.  Do not add any water to it.  Wait for few minutes and the dough would have let out some water.  While doing this process, I added little more flour(about 1/4 cup) and a few spoons of water to form a nice soft dough.  Take out and knead it once again and leave it covered until you are ready to make the parathas.

I got seven parathas which we enjoyed with some nice simple moong dal.

I am sending this post to Veggie/Fruit a Month-Cucumber an event started by Priya.


January 4, 2012

Methi Mattar Paneer

A very Happy New Year to all of you out there.  I wanted to welcome the new year by posting the Badam Cake which I prepared a couple of days back but as I was not ready with a picture I decided to do this post.

I have been seeing and hearing of late about this dish called Methi Mattar Malai that I thought I should try it one day.  I had this bunch of methi leaves which was purchased by my better half without my knowledge and also the paneer which was bought on my request.  I asked for the paneer with the intention of preparing some Mattar Paneer.  So when I noticed this bunch of methi leaves, I could immediately only think of Methi Mattar Malai.  I also had some whipping cream waiting to be used up.  So I decided why not use up all three in one dish and hence ended up with this dish.

After looking at some recipes on the net I decided I was going to start off the way I would do Mattar Paneer and add the methi leaves towards the end.  Eventhough I have my own way of preparing the gravy(bookmarked from a recipe book about more than a decade ago),  today I was using the base gravy procedure of VahreVah chef. Not much of a difference between the two except as to when you add the spice powders and the former recipe using some black pepper.  The latter recipe does not use black pepper but uses green chillies.   In the former you season the onion, ginger garlic, all the powders, then the tomatoes.  Add water cook this by boiling it nicely and puree to make a sauce which is again brought to a boil.  In the latter, fry the cashews, onion, ginger, garlic and tomatoes.  Then make a paste, fry, add the powders and chilli and some water and let it boil to make a sauce.



1 medium size onion finely chopped
2 roma tomatoes or 1and a half big tomato(could have used one more small one)
5 cashews broken
1 cup frozen peas( I used only 3/4th cup which did not seem enough)
1 small to medium size bunch methi leaves
6 oz paneer cubes
2 tbsp oil
1 green chilli
1 tsp ginger
1 clove garlic
1/4 tsp chilli powder or more according to taste
1/2 tsp garam masala powder
1/2 tsp each of cumin and coriander powder
1/2 tsp paprika
2 tblsp cream

Take a tblsp of oil fry the cashews and fry the onions.  After it becomes slightly brown add the ginger, garlic and green chilli and fry until the smell goes.  Add the tomatoes and saute until it is soft.  Add all the powders now itself.  Grind this into a smooth paste.

Take some oil again and splutter the cumin seeds.  Add the paste, let it fry for a minute and add 2 cups of water.  Add about 3/4 tsp of salt and let it come to a boil.  Let this gravy simmer on  medium heat for about 10-15 minutes.  Meanwhile, boil the peas in the microwave for two minutes with little water.  Add the finely chopped methi leaves and the peas to the gravy and let this boil for 5 more minutes.  Fold in the garam masala and add the paneer pieces.  Let this boil for a couple of more minutes and fold in the cream.  Let this continue to cook for two more minutes after the cream is added.

Just for taste I added a pinch of kasoori methi.  I have also not fried the paneer pieces as the soft texture is preferred at home.

I used only 3/4th cup peas which did not seem enough
Could have used one more small one - roma tomatoes are never that tangy
I have mentioned to add the powders except garam masala while tomatoes are frying as this ensures that the spices are cooked properly.   If adding them later into the sauce remember to boil it well.
I have also not fried the paneer pieces as the soft texture is preferred.
You can also substitute the cream with some milk other than fat free.  The paneer can be substituted with tofu.
I forgot to use the cumin coriander powder.  But the dish still tasted good!!!