Stuffed parathas – Onions, Capsicum, paneer, cheese!!!

Coming back after ages!! Now, I fully intend to keep the blog updated. Fingers crossed.

Stuffed parathas are something that bring back amazing memories from childhood. Whenever mum used to tell me that dinner is aloo parathas and tomato soup, the only stuffing we used back then, I used to drool over it all evening until it was time to finally go om nom nom!!!

Now, I always think of ways to replace veggies and rotis with stuffed parathas, because lets face it – its one and the same thing and parathas taste yummy!

This time, it was onions, capsicum, paneer and cheese!!

Paratha

Stuffing I used:

  • 2 finely chopped onions (as fine as possible because while rolling the parathas, onions tear them the most!)
  • 3 finely chopped green capsicum (you can also add other colors)
  • 50 gms shredded paneer
  • 2 cubes shredded amul cheese
  • 2 finely chopped green chillies
  • salt, oregano and chilli flakes to taste

Filling

Dough:

Now, the dough has to be soft and stretchy so that the filling does not tear your paratha. I add a little ghee along with oil while kneading. And also a little milk. Salt and ajwain makes the dough perfect, though I haven’t used them this time.

Variations

You can use all kinds of fillings. Spinach & paneer; aloo onion cheese, peas & mint; mooli onion mint. Mint is a game changer. The taste blends with almost all kinds of veggies while also standing out in the final dish making it yummier!

For dough, the variation would be a combination of wheat and maida, or rice flour where onions and capsicums are involved.

The veggies can also be kneaded with the dough itself. But I liked stuffed ones better.

Accompaniments:

Any combination of vegetable soup, raita or chutney can go with stuffed parathas. We had boondi raita with this one.

Nutrifacts:

Nutrifacts

For the calorie conscious – you may remove ghee while kneading and cheese as an ingredient. Also, leave garnishing with butter out of the recipe. And the recipe will be a good healthy one with very little fats included.

Hope you like it!!!!

Dryfruit & Jeera Cookies (salted) (eggless) (easy-bake)

I am a Gujarati, married to a Gujarati! So you would assume that sweet-tooth comes naturally! Typical gujju food is known for its sweetness. But our family stands out! My mother-in-law is a diabetic, she has learned the harms of this enticing sweetness and tries to inspire us to indulge and pamper our sweet-tooth as little as possible! My husband, on the other hand, loves cookies! A bad combo, you would say!

So, to keep him away from the over-sweet dryfruit cookies available in packaged form and to start with something easy-yet-helpful for this blog, I decided to make these delightful tea-time accompaniments called cookies!

cookies

What I call them: Salted cookies

Ingredients: Ground dryfruits; butter; all purpose flour (maida); cumin seeds (jeera); a pinch of salt

Level: Beginner

Measurements (for 8-10 medium sized cookies):

50 gm butter, melted (if you use salted butter, go easy on the added salt)

150 gm all purpose flour

3-4 tbsp of ground dryfruits (I used cashews, almonds, pistachio, walnuts)

1 tbsp cumin seeds

a pinch of salt

How I made it:

1. Beat the butter till it loses the yellowy color and is light (The crisp of your cookie will come from how well you have beaten your butter)

2. Sieve all purpose flour in a bowl, add ground dryfruits, pinch of salt, cumin seeds and beaten butter

Mix

3. Mix the ingredients well; your dough should be moist and holding together. If it is not moist even after all that butter, try adding a little ghee. It works too.

dough

4. Make small balls of the dough and flatten them on your hand. If your balls form cracks while flattening, your dough is not moist enough. You can grease your hands with some desi-ghee while making balls and flattening them.

before baking

5. Preheat oven to 180° C and grease a baking tin using butter / ghee. You can also line your baking tray using some parchment paper / aluminum foil; the baking standards say so, but, I did not do it and my cookies turned out well enough.

6. Arrange cookies on the baking tin; ensure at least 1 cm of space between them since they will rise

7. Bake for 20-25 mins. When your cookies start getting a reddish tinge and your kitchen smells heaven, they’re ready!

Savour them in your mouth and see how the cookie crumbles!!! If they are baked perfectly, they will melt in your mouth leaving a salty-jeera taste behind!

Variations you can try:

1. You can press half pistachio to your flattened cookies for garnishing. I couldn’t do it since I used the whole lot for grinding and realised the folly later!

2. If you want sweet cookies, cut the salt and add 2 tbsp granulated sugar. Gujjus would remember nankhatai, a sweet dryfruity biscuit served to guests in diwali 🙂

3. You can make chocolate cookies by adding 2 tbsp granulated sugar with 1 1/2 tbsp coca powder. After flattening your cookies, press some chocolate chips on top of your cookies before baking.

Note: This is my first post, so please ignore the ghastly flash in my pictures!