Paneer paratta

I get fresh paneer from a vendor near my home. It's so fresh and has a crumbly texture to it, quite similar to home-made paneer and very unlike the perfect squares of packaged processed paneer that you get on store shelves. I was sure to put it to good use.  Hubby dear said paneer paratta .

So, paneer paratta it was.

 
This paratta tastes great by itself. It does not need any heavy gravies to accompany it. The best side-dish would be a light raita or pickles. An easy high protein meal, but paneer has high fat content too :(

 Ingredients for paratta dough: (makes 10)

• Whole wheat flour - 3 cups
• Olive oil - 2 tspns
• Salt - 1tspn
• Water - as needed

For filling :

• Grated or crumbled paneer - 200 gms
• Onion - 1 medium (finely chopped)
• Green chilies - 3-4 (finely chopped)
• Coriander leaves (finely chopped) -  5 tbspns
• Garam masala - 1 tspn
• Salt - to taste

Directions for making dough: 

• Mix salt and flour.
• To the flour, add oil and enough water . Knead to a soft, pliable dough.(Knead for about 5-8 mins)
• Make a ball of the dough, cover and keep aside for 15-20 mins.
• Divide the dough into 10 equal sized balls.

For the filling: 

• Combine all the ingredients in a bowl and mix well. Keep aside.

Directions for making the stuffed parattas:

• Flatten and roll out each ball of dough to about 2 inch diameter.
• Place a tbsp of the filling in the centre. 
• Cover the filling by gathering the edges and making it into a pouch. 
• Press and roll out ,using little flour, into a small round parathas. (these 4 steps are portrayed in my collage)
• Cook the parattas on a hot tava, using little olive oil. Cook on both sides, till brown spots appear.
• Serve hot.

Honey wheat bread

I have always been intimidated when it comes to baking breads. This is my first try and I'm pleased with myself. Gave myself a pat on my back and sat down to share the recipe. It tasted great and loved the idea of home baked :)

I browsed, quite a while, for bread recipes and I came cross this recipe. It was pretty easy to follow. So, I boldly went ahead and decided to try it. I did alter the recipe a bit by adding more milk and water and using wheat gluten as well. I made one loaf and a bunch of buns. The result was some wonderful, warm, hearty bread.
And to think that something so simple intimidated me all this while................a shame :)


Ingredients: (Makes 1 loaf)

1-1/8 cup warm water (110-115 degrees F)
Milk - 1/4 cup + 2 tbspns
2 tablespoons oil ( I used olive oil)
2 tablespoons honey
2 tablespoons brown sugar
1-1/4 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 tspns of wheat gluten ( optional)
2 teaspoons active dry yeast

Instructions:

• Take 1/8 cup of water and add yeast and sugar to it.Let rest for 5 mins till creamy and bubbly.
• Combine the whole wheat flour, all-purpose flour, wheat gluten and salt.Mix well and set aside.
• Combine milk, oil, honey and the remaining sugar in a large mixing bowl. Stir.
• Add flour and the yeast mixture. Knead until dough is smooth and elastic, about 10 mins. Place dough in a greased bowl, and rub some oil all over the dough. Cover with a clean towel or a plastic wrap like I have done. Let rise until doubled, about 40 minutes.
• Punch dough down; knead for a few minutes until smooth.

For a loaf:

• Form the dough into a loaf. Place in greased loaf pan and cover with lastic wrap.
• Let rise in a warm place until almost doubled in size, about 30 minutes.
• Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

For Buns:

• Divide the dough into 9 equal parts and place them close to each other in a greased tray.( see pic)
• Let rise in a warm place until almost doubled in size, about 30 minutes.
• Bake at 350 degrees for 25-30 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening

When baked, remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen for a month.
Luv 'n' luc'
Smitha

Garlic bread

I know alot of people who love garlic bread and I myself fall into that category too. I love garlic and I love bread. So, how will I not like garlic bread? Serves as a great accompaniment for soups, pizza or fried chicken. I, usually, serve it with tandoori chicken. Usually garlic bread is made with garlic butter. But, to be on the healthier side, I've added a mix of olive oil instead of using large quantities of butter alone.
I'm not scribbling much today and that may provide some relief to many of you.
Just want to let you know one more thing. I received a huge bundle of awards from Purva of purvasdaawat.blogspot.com. Thanks Purva
I also got a friends award from Lavanya of vividharuchulu.blogspot.com. Thank you Lavanya. Much appreciated.

Ingredients : (5 -6 servings)

• Baguette bread(long french bread) - 1 Loaf
• Garlic - 3 medium cloves
• Butter(room temperature) - 2 tbspns
• Olive oil - 2 tbspns
• Oregano - 1 tspn ( or italian seasoning)
• Salt - to taste

Directions :

• Preheat oven to 350 degrees.
• Make a very fine paste of garlic and salt.
• In a small bowl, take the soft butter along with olive oil, garlic-salt paste and oregano. Mix well.
• Cut the baguette, lengthwise, into 2 halves.
• Apply the butter mixer on the bread and bake for 7-8 mins , till the bread turns slightly golden brown.
• Cut and serve hot.
  

Luv 'n' luc'

Smitha