Thanks all of you for your prayers and good wishes my father is on the path of recovery! The update today is that he is making the hospital staff's life miserable!! I think he plans to make them so tired of him they will say he is fine and send him home. Haha!
Coming to my first event which I have been neglecting I am reposting an old recipe from my blog .This is my SIL, my Bhabhi's post but she had not posted any pictures. I used this opportunity to repost the recipe with the pictures.
I have followed the recipe in almost every way except I have not boiled the capsicum before hand just cooked it in the gravy. Also I was lazy and have not chopped the tomatoes fine as needed, I was heating milk and some was left in the packet so I poured it over the the capsicum. An yes I have doubled the recipe.
Since there was one litre of milk in the fridge, which decided that it had had enough of my fridge and died in the container I was heating it, I had to make paneer out of it in. (This is justification for one litre milk conking out on me).
Now, since I had decided to make gulab jamun I had heated oil being in the "Mad Scientist Mood" I decided to experiment!!!
So in about 1 tblspn paneer I added a pinch of cooking soda, soda bi carb and about equal amount of Maida and knead the flour till it was very smooth, it was of the consistency of "chapatti ka atta". These balls I deep fried and dipped them in the sugar syrup. Since this was not appreciated I rejected the idea of making them into gulab jamun.
But I just could not let go of this idea that the paneer could be kneaded and make into some kind of paratha.
So I did just that to the end product was fully approved by all.
For the atta I used maida and paneer in the proportion 1:1 and with a pinch of salt kneaded it into a soft ball. No water needed.
Make 7-8 balls
For the filling:
2-3 potatoes boiled and grated
2-3 boiled eggs (optional)
2-3 green chillies (Adjust as per taste)
1 tsp chat masala
1 tsp dhania/coriander seed powder
1 tsp jeera/cumin seed powder
Coriander
Salt
Kneed to make a soft filling. And make ball a little bigger than the atta balls.
To make parathas:
In a ball of dough make a cup using very little oil. Put in the ball of stuffing and close the opening. Roll the ball in your hands using very light pressure till it is smooth and the opening is not visible.
Using a little dry flour roll out the ball to make a thick paratha about ¼ inch or even less.
Put on a heated tava and roast on both the sides till light brown on both the sides.
These days when there are so many peas available I tend to make a lot of allo muttar i.e. potato and peas. My kids love it and hubby dear eats it without complaint.
4-5 potatoes medium sized
1 cup peas
3 tblspn oil
1 large onion, grated
3 cloves garlic
1''piece ginger
2 med tomatoes chopped fine
Salt
1 tsp red chilli powder
1 tsp cumin powder
½ tsp turmeric
½ tsp pav bhaji masala (you can add garam masala if you prefer)
1 tsp of beaten cream
Coriander for garnish
Peel and cut into pieces potatoes (I do not peel my potatoes I soak them overnight and scrub them in the morning.).
Heat the oil and fry the onion till brown.
Add the ginger and garlic fry till light brown.
Add the tomato, mix well and fry till the tomato is pulpy and well mashed.
Add salt and all the dry masala. Saute for a minute.
Add potatoes and cook. When the potatoes are well cooked add the peas, mix well and cover and switch off the gas. Keep covered on the gas for at least 5 minutes.
add the beaten cream mix well. Garnish with coriander.
Ingredients: 8-10 med potatoes 2 tsp cooking oil ½ tsp mustard oil ½ tsp cumin seeds 4 cloves garlic peeled and crushed ½ tsp chilli powder ½ tsp turmeric powder 1 tsp salt Method: Wash peel and cut potatoes like french fries. Fry mustard, cumin and garlic till brown. Remove from fire. Add turmeric and chilli powder. Potatoes salt. Cook till done.
