Palak Paneer (My style)

Palak Paneer curry is very famous and loved by paneer lovers. This is a gravy dish and goes well with almost all main dishes.Palak Paneer is done/prepared in different ways. Here is a simple and quick healthy recipe that can be done in less time.
I have used Palak leaves, paneer (Indian cottage cheese), little home made cream and some spices. 

Palak/Spinach is loaded with many minerals and vitamins. It is a good source of iron content. One should use leaves in there diet. Leaves are full of fiber and good for digestion. Palak is full of nutritious and loaded with good source of antioxidants.
Let us see the benefits of having Paneer/Indian cottage cheese in our diet.
Paneer is a milk product. It is a great source of calcium. It helps in maintaining strong teeth and bones. It contain Vitamin D and is helpful in preventing good dental health. It is good for women who are undergoing menopause. It is also good for people of any age who are suffering from malnutrition. Paneer is a rich source of protein and vitamins. It is good for people who wants to gain weight. It contain fats, proteins, calcium, vitamins and minerals. It helps to enhance blood formation and strengthen the liver.
Lets see the recipe now: 

Things needed : 

Palak : 1 Bundle
Tomatoes : 2 to 3
Ginger : a small piece
Jeera /Curmin Seeds : 1/2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Jeera Powder : 1/4 Teaspoon
Turmeric powder : a pinch
Green chilly : 2
Pepper pods : 4 to 6
Oil : 1 Tablespoon
Salt : to taste (as required)
Milk Cream : 2 to 3 Tablespoons
Nandini Paneer : 1 pack
Curd : 1 Tablespoon

Method :

1. Wash and cut only palak leaves and boil them with little water for 2 to 3 minutes. Let it cool.
2.Wash and cut tomatoes (remove the seeds) and grind it nicely. (Do not use water to grind).
3. Wash and cut coriander leaves, green chilly, grate ginger and keep it aside.

4. Cut paneer and soak in a tablespoon of curd for 5 minutes and fry them in a teaspoon of oil. Keep it aside.

5.Now grind palak leaves, green chilly, pepper pods and grated ginger using little water.(which is used for cooking palak leaves).

6.. Keep a pan on the fire and heat. Add cumin seeds and fry.
7.. Add ground tomatoes,turmeric powder and fry nicely till it thickens.

8. Add ground palak leaves and remaining Palak cooked water. (if there is still remain.) Let it boil nicely. Add salt and fried paneer pieces.
9. Add garam masala powder, jeera powder and let it cook nicely for 2 to 3 minutes.

10. Add fresh milk cream and shift the ready Palak Paneer to a serving dish.

Note :
Onions and garlic can be added while frying jeera. Soaking paneer in curd helps the paneer to be soft. Frying paneer is optional. You can just drop paneer pieces while palak gravy is cooking. Frying Paneer adds to the taste. I have used home made cream (which you get it while boiling milk). I usually collect the cream after boiling milk and keep it in the freezer. Then use it whenever I want it. Using shop bought cream is optional. You can also add lemon extract (1 teaspoon) just before serving. You can use potatoes instead of paneer. Boil potatoes and cut it into cubes and drop it in the curry while boiling. Taste differ. Adding more chilly is optional. Normally only palak leaves are used for the curry. I have cooked the stems(till soft) and ground it nicely. Any brand of jeera/cumin powder can be used. Or just roast some jeera (without oil) and dry grind it. Put it in a small bottle and used the remaining powder.
Time : 20 minutes
Serves : 3 to 4 

Palak Paneer

Palak paneer is a gravy dish and it can be eaten with chapatis, rice and even with bread.

Palak

Palak, commonly known as Spinach, is a high nutrient, iron rich green leaf which is considered an essential in everybody's balanced diet. Palak is also a great souce for all vitamins and calcium. References to spinach are seen evidently in the cartoon Popeye the sailor man!

Paneer

Paneer is a dairy product which is also considered a rich cooking ingredient in North India. Paneer is also rich source of calcium, however, is a cholesterol increasing ingredient. 

Things you need

Paalak : 1 bundle
Onions: 1
Tomatoes: 2
Green chillies : 2 to 3
Ginger: a small piece
Garlic : 2 to 3 cloves.( if you like only )
Garam Masala powder: 1/2 teaspoon.
Paneer : 250 Grams.
oil. 2 to 3 table spoon
Salt to taste.
Coriander leaves: 5 to 6 sticks.

What to do

Boil Paalak leaves for 5 minutes. Grind the boiled leaves with same water after cooling.
Cut onions, tomatoes, ginger, and chillies into small pieces.
Cut paneer into small cubes and then keep a pan on the fire, put 1 table spoon of oil and shallow fry paneer cubes. Keep it aside.
Take a vessel. Keep it on the fire, put 1 table spoon of oil and let it heat. Put ginger, onions and stir for 2 to 3 minutes. Then add tomatoes , green chillies and garam masala powder. Stir until tomatoes become soft. Add ground paalak leaves and salt . Mix well and let it boil for 2 to 3 minutes. Now add fried paneer pieces and cut coriander leaves .
Let it cook for 2 to 3 minutes on slow fire.Paalak paneer is ready to serve

Please note

Fry paneer on slow fire.
If you do not like panner you can use potatoes.
Method of using potatoes instead of paneer.
Take 2 potatoes.Boil them with skins in the pressure cooker for 5 minutes.
Take it out from the cooker when it is cooled and remove the skin and cut in to cubes
and fry it same as paneer.
Servings. 2 to 3

Coriander leaves+ Mooli Parota

Coriander Leaves + Mooli Parota is one of the famous healthy dish and you can have them for breakfast/lunch/dinner.

I have used coriander leaves, Radish and some spices which are easily available in the kitchen.

Let us see some benefits of having " Coriander leaves " and Radish in our diet.
Coriander leaves / daniya leaves contain minerals like Potassium, Calcium, Magneshium and rich in Iron. These leaves help in digestion, protects against urinary tract infections. It relives instestinal gas. Even it helps women who are those suffering from mesnstrual flow. It also helps in proper functioning of nervous system and strengthens of the bones. Coriander contains anti-oxidants which promote a helathy body. It does wonders for obese and diabetic people. It helps to reduce the fats and aids weight loss. When eaten fresh and raw, coriander tremendously reduces sugar level. Chewing raw coriander leaves help people suffering from bronchitis and astama.

Radish is one of the nutritious root vegetable featured in both salads as well as in main recipes. They are one of very low calorie root vegetables. Fresh roots are rich in vitamin C. They are very good for the liver and stomach and acts as powerful detoxifier, means it purifies the blood. it is extremely useful in treating jaundice. Radishes are considered roughage means it helps to cure piles and avoid constipation.
 Here I have tried a recipe, using coriander leaves and radish. Coriander leaves and Mooli are used with wheat flour and prepared coriander + mooli parotha which is good for all the age group and any time of the day. It is healthy and not much of spice is used, so that we can have these Mooli Parothas without hesitations. Mothers can even pack these Parotas to kids lunch box for schools.Since the taste remain same, you can also pack these Mooli -coriander Parota when you are travelling or having a long journey.
Ingredients:
Coriander leaves : 1 Bunch
Mooli / White Radish : 2
Potato : 1 (Medium size)
Wheat flour : 3 cups.
Jeera Powder : 1/2 Teaspoon
Garam Masala : 12 Teaspoon
Red chilly " 1/2 Teaspoon
Oil : 1/2 Cup
Turmeric powder : a pinch
Salt : required
Water : required

Method :
1. Wash and cut coriander leaves into small. Cook one potato and remove its outer skin once it is cooled.
2. Grate Radish/Moolangi, add cut coriander leaves, jeera powder, chilly powder, garam masala powder and salt.

3. Mix it well with your fingers. Smash cooked potato and add it to grated radish mixture.

4.  Now add wheat flour to the radish mixture and mix it well. Add a tablespoon of oil.
5. Add required water little by little and mix the dough. (chapati dough consistency)

6.. Divide the dough into small balls. Keep a small bowl of wheat flour aside.
7..Now roll down the small ball of the dough into chapatis with chapati roller.

8. Keep a pan on the fire. Sprinkle little (1/2 teaspoon) oil on pan and put rolled parota and cook on both side. You can use another 1/2 spoon of oil to cook parota on the other side.

9.. Repeat the same with the remaining dough and prepare Parotas.
10.Now serve Hot Coriander - Mooli Parota with the side dish you prepared and a cup of curd.

Note :
Use of more Radish is optional. Adding more/less spice or any other spice is optional. Using less spice is always good for health. Take care while adding water while preparing the dough. Radish contain more water and adding more water may take more and more flour. Adding boiled potato helps the parota turn soft. Use of more/less oil is optional.
Time : 30 Minutes
Serves : 3.

Chenna - Parota...

Chenna or kadale is a famous pod and mostly used in curries, dal , huli and palya also. Here I have done Kadale Curry and Parota. Its easy to do and I have not used onions and garlic so that you can prepare this item during the fasting time too.

Things needed:
Channa ( Kabooli or black ) :  2 Cups.
 Ginger :  1 Table spoon (grated)
Green Chilly :1
Jeera : 1/2 Tea spoon
Chenna Masala :1/2 Tea spoon
Methi Seeds (Fengrik seeds) : 1/4 Tea spoon
Cloves : 2 to 3
Urd Dal : 1 Table spoon
Salt : Required
Oil : 1 Table spoon
Butter:  1 Table spoon
Tomatoes : 2 to 3 ( Medium sized )
Potatoes : 2 Miedium size
Coriander leaves : 2 Table spoons.
Turmeric Powder : a pinch
Lemon Juice : 1 Table spoon. ( 1 lemon juice )

Method :
1. Wash and soak chenna for overnight or 6 to 8 hours.
2.Wash and cut tomatoes, green chilly, coriander leaves and grate ginger. Keep it aside
3. Now pressure cook soaked chenna and urd dal and potatoes ( remove all the soaked water and use fresh water to cook ) for 15 to 20 minutes.
4. Peel the skin of potatoes and smash the potatoes when it is cooled and keep it aside.
5. Keep a pan on the fire and heat. Add oil and put cloves and jeera. Add cut tomatoes and ginger. Fry them nicely.
6. Add  chenna masala to the tomato mixute and mix it well. Add cut green chilly.
7. Add cooked chenna, salt and turmeric powder and boil for 5 minutes.
8. Now mix smashed potatoes and mix it nicely .
9. Put 1 cup of water and mix it nicely and cook for 4 to 5 minutes.
10. Shift the chenna curry to a serving bowl and add coriander leaves, lemon juice and butter on the top.

Note : Channa should be cooked softly to get the good taste. You can add carrots to the curry at the end. Since the curry is with no garlc or onion no need to add them. Adding urd dal is an optional. You can also also use tamarind pulp instead of lemon. Lemon adds to the flavour.
Serves : 4 to 5
Time : 30 Minutes :(Soaking time separately)

PAROTA

This particular Parota is prepared using Maida  ( all purpose flour ) and taste good.
Things Needed:
Maida : 2 Cups
Milk :1/4 cup.
Curd : 1 Table spoon
Butter or Ghee : 2 Table spoons
Salt : required

Method :
1. Take a big bowl and put maida .
2. Add butter or ghee and mix it nicely.
3. Add curd and milk and mix it well and prepare dough. The dough should be soft. ( You can also use water if required )
4. Keep the dough for 5 to 6 hours.
5. Now divide this dough in to small portions. Make  small ball size and roll them as chapatis.
6. Fold this chapati and make a round shape and roll them again as chapatis and cook them on medium heat.
7. Sprinkle a spoon of oil and put the parota on the other side to cook.  Remove after 1 to 2 minutes and serve the Parota with Chenna.
Note: Folding the chapatis again and again will turn the chapati soft and layers keep the chapati smooth and soft. Prepare the dough little lloose to get the good parotas. You can spread little oil or ghee to get a crisp Parota.  You can also use 1/2 amount of wheat flour.
Serves : 2 to 3
Time : 30 Minutes..

Butura with chole

This is my old post. I thought of update with some of the pictures I clicked while I prepared baturas. Recently Deepa Kulkarni one of my face book friend had put up the batura recipe too. I modified my recipe of this batura. Previously I used to add cooking soda while preparing batura dough. But in this recipe I have not added any cooking soda or yeast or baking powder. Buturas turned fluffy and with crunchy layers. Thanks to Deepa Kulkarni and her post.

READY TO SERVE BUTURA -CHOLE

Batura  is fried poori and you can have it for break fast or at dinner. Chole or Channa Masala gravy is very good combination.
Barura is very famous Punjabi dish, and its well known International favourable dish of many. Not only Indians the whole parts of the world people do love this Butura with Chole.
Chole is nothing but Whole Channa. Its soaked for about 4 to 5 hours and then cooked with spices. Lets talk about chole in our next posts.
Coming back to batura it is made of maida (self rising flour). One of my face book friend has done this batura and I tried it in the same way. It came out really fluffy without using cooking soda. Though it was the same method I did this batura previously I have used cooking soda to give a softness to batura. But here no cooking soda or yeast added and the dough doubled nicely and the baturas were soft too. It did not absorb much oil either. Me a happy person with fluffy baturas and chole ( done with my own recipe), we all really enjoyed especially my son who longs for these baturas.
Lets see the recipe now.

Ingredients :

Maida ( White flour ) 2 Cups
Curd : 2 Tablespoons
Ghee : 1 Tablespoon
Sugar : 1 teaspoon
Oil : 1 cup or little more

Method :

1. Put maida, 2 tablespoons of curd, 1 teaspoon of sugar, required salt and a tablespoon of ghee in a big bowl.

2. Mix all the ingredients nicely and prepare dough. Do not add any water. Set it aside and close with a lid. (at least for 5 to 6 hours).

3. The dough up (fluffy) by the time.

4. Mix it again and kneed it well. Divide the dough into small ball size. (According to your wish).

5. Keep a frying pan on the fire. Add oil and heat.
6. Touch little oil with each poori dough and roll them in circle shape with the help of rolling pin.

7. Arrange the rolled pooris in a small plate.
8. Fry them nicely on both side. (one by one) in hot oil. Place them on the kitchen tissue. ('It absorbs extra oil).

9. Now serve hot Baturas with chole and some onion pieces or vegetable salad and a cup of curd.
10. Serve them while they are hot. It taste better when they are hot.

Note : 

I have used ghee along with maida to prepare the dough. You can use butter instead of ghee. Do not add any water. Adding more curd or little more maida if the dough turns too soft is advisable.  Preparing big batura is optional. You need to use bigger pan and more oil to prepare bigger baturas.
Time : 30 minutes + 5 to 6 hours to rest the dough
Serves : 4 to 5.
For chole : Soak channa for 4 to 5 hours and pressure cook for at least 20 minutes. Then keep a pan add oil and jeera. Add tomatoes and cooked channa. Add salt and spices of your choice. Add salt. Let it cook for 2 minutes. Add little milk and coriander leaves.
Will add detailed channa curry post later.