CHEESE PARANTHA

Quick and easy ...

INGREDIENTS
For stuffing...
1 cup grated cheddar cheese
1/2 cup grated paneer
1/2 cup finely chopped onion
3-4 green chillies chopped
5 tbsp chopped corriander leaves
Salt to taste
1 tsp Maggie Masala magic

Regular chapatti dough

METHOD
Mix all the ingredients for stuffing in a bowl.
Make equal parts of dough and roll out small discs. Place a good quantity of stuffing in the center and cover with another disc.
Roll out with the help of dry flour.
Roast on a tawa and then fry using ghee.
Serve hot with tomato garlic chutney.

KEEMA PARANTHA

Enjoy this nonveg parantha anytime...it's tasty and super easy..

INGREDIENTS
For stuffing...
250 gms mince of your choice
3 medium onions very finely chopped
3 green chillies chopped
2 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garamasala powder
Juice of 1 lemon
Chopped corriander leaves
Salt to taste

For the dough...
3 cups of whole wheat flour
3 tbsp oil
Salt
Water for kneading
Mix all these and form a semi soft smooth dough...cover and let it rest till your stuffing is prepared and cooled.

METHOD
Mix all the ingredients mentioned in the stuffing section in a wide pan except lemon juice and corriander leaves.
Mix well and then turn on the flame. Keep sauteing and stirring till the mixture is dry and cooked. Pls do not cover and cook.
Let this cool a bit and then add the lemon juice and chopped corriander leaves.
Allow this mix to cool completely.

Divide the dough to equal parts.
About 14 parts.. approx depending how thick or thin you want the paranthas to be.
Roll out small discs and keep aside. Take one disc and place enough quantity of stuffing in the centre. Cover with another disc. Seal edges and roll out to your desired thickness.
Roast over a hot tawa and then fry pouring ghee till golden and crisp.
Serve with onions and green chutney.

GUD KA PARANTHA ( JAGGERY)

The best option to satisfy your sweet tooth..

INGREDIENTS
For stuffing...
1 cup grated jaggery.
2 tsp fennel seeds crushed
1/2 tsp cardamon seeds crushed
1/4 cup grated coconut
Ghee for frying

For the dough...
2 cups whole wheat flour
3 tbsp powdered sugar
3 tbsp oil
1 tsp salt
Water for kneading
Mix all these to form a soft dough. Keep aside for a few mins.

METHOD
Lightly roast the grated coconut.
Let it cool. Then mix all the ingredients with jaggery.
Divide the dough to equal parts.
Roll out small discs. Place a disc and put a good quantity of stuffing in the center. Cover with another disc. Seal the sides very very well. Roll out with the help of dry flour. Roast over a tawa and then fry with ghee till golden and crisp. Serve hot.

PYAAZ KE PARANTHE

You won't find this recipe as a commonly made one...actually only a few people know this version of paranthas...you should be one of them.

INGREDIENTS
For stuffing...
4 Large onions very finely chopped
2-3 tsp red chilli powder
Salt to taste
1/2 tsp chat Masala
1/4 th tsp garamasala powder

For dough..
2 cups whole wheat flour
2 tbsp oil
Salt to taste
Water for kneading as required
Mix these ingredients to form a regular chapatti dough. Set aside to rest.

METHOD

In a large bowl mix all the ingredients except salt.
Mix throughly.
Do not add salt.
Roll out small discs of equal parts of the dough.
Place one disc and put the filling mixture in the centre.
Now add salt just enough for one parantha. Mix lightly. Sprinkle dry flour over this and then place the other disc over.
Use more dry flour and roll lightly into a parantha.
Fry on a tawa or pan with drizzling of ghee till golden and crisp. Serve with tomato ketchup.

ALOO PARANTHA

Everyone loves aloo paranthas..from a small child to an adult...it's almost a universal favourite...this is my take of the many available recipes..

INGREDIENTS
For the stuffing...
500 gm potatoes boiled and mashed
2 large onions
2-3 green chillies chopped
1 tsp anardana lightly roasted and crushed
1 tsp cumin seeds
1 tsp carrom seeds
Salt to taste
2 tsp Chaat Masala
4 tbsp chopped corriander leaves
1/2 tsp garam masala powder
Ghee for frying
Butter and curds  for serving.

For the dough...
2 cups wheat flour
1/2 cup all purpose flour ( maida this is optional)
Salt to taste
3-4 tbsp oil
1/2 cup milk
Water to knead as required
Mix all the above ingredients to form a soft dough. Cover with a moist damp cloth and set aside for 15-20 mins.

METHOD..
In a large bowl, mix all the ingredients mentioned in the stuffing section except ghee and curds.
Mix well.
Make equal sized balls of this stuffing.
From the kneaded dough make equal sized balls.
Roll out small discs and keep the stuffing in the centre.
Press in the center and bring the sides of the dough to form a ball. Roll out with the help of dry flour to your required thickness.
Do not press hard whilest rolling or else the stuffing will pop out . Fry on a hot tava on both sides till golden and crisp.
Serve hot with butter and curds and pickle.
Enjoy..

GREEN PEAS AND CAPSICUM PARANTHA

This is not a very regularly tried out recipe...but surely th best way to make children eat peas,,,

INGREDIENTS

For stuffing..
2 cups of shelled green peas corasley ground
1cup finely chopped capsicums [green or red or yellow or all mixed]
2 tbsp finely chopped onions [optional]
2 tbsp paste of green chillies and 1 tbsp cumin
2 tsp amchoor powder
1 tsp carrom seeds [ajwain]
2 tsp garam masala powder
salt to taste
3 tbsp chopped corriander leaves

For dough...
2 cups whole wheat flour
1 cup maida [all purpose flour]
2 tbsp oil
1tsp salt
water as required to form dough
mix all the ingredients except water, to form a dough like normal chapatti dough.
Pls add water gradually.
keep aside to rest

Mix all the ingredients for stuffing in a bowl'
Adjust salt.
Make equal sizes balls from the dough.
Roll out small discs, place a good amount of stuffing in the centre, cover with another dough disc.
Seal from all sides and roll it to a thick parantha with the help of dry flour.
Fry on a hot tawa or pan using pure ghee. Serve hot with curds.

PANEER PARANTHA

An absolute favourite panjabi breakfast recipe....go ahead and give it a try...

INGREDIENTS
For stuffing...
500 gms paneer (mashed)
2 medium potatoes boiled and mashed
2 green chillies finely chopped
2 tsp red chilli flakes
3-4 tbsp finely chopped corriander leaves
1 tsp garam masala powder
1 tsp black pepper powder
2 tsp chaat masala
salt to taste

For dough...
2 cups whole wheat flour
1 cup maida (all purpose flour)
salt to taste
2 tbsp oil
3 tbsp curds
water as required for kneading

Ghee for frying the paranthas

METHOD

Mix all the ingredients mentioned for the dough in alarge bowl. Do not add water first.
We need a soft dough, so add the water gradually as needed. Cover the dough with a damp cloth and let it rest for 20 mins.


Mix all the ingredients mentioned for stuffing in a bowl. adjust salt as per your taste.
Make equal portions of the dough and the stuffing. Roll out a small disc from the dough place enough stuffing in the middle bring together to form a ball. Use dry flour to roll the parantha. Please be very gentle whilst rolling else the stuffing might fall out.
Fry on a tawa or pan applying ghee on both sides till golden and crisp,

Enjoy with butter and pickle.

POMFRET FRY

This is the simplest and the tastiest way to fry up a POMFRET....pls do try it without any hesitation as there is no use of any masala but trust me...you will never ever use any other way of frying a POMFRET after trying out this recipe.

INGREDIENTS

3-4 Medium size POMFRET
( Keep it whole just get the interior clear and make slits on both the sides of the fish  3 or 4 slits on each side is enough)
Salt to taste
Pepper powder
Pure ghee ( no substitute pls)
Lemon juice

METHOD

Clean and drain and dry out the fish as much as you can.
Marinate it with salt.... just salt
Apply well in the slits and over it's surface.
Marinate both the sides.
Set aside for about 1 hour in the fridge.
In Flat non stick pan heat ghee.
Lay in the fish and cover immediately.
Let it fry on medium heat till golden and crisp.
Then flip. Fry the other side same as the first side.
Serve by pouring a little hot ghee and a liberal sprinkle of black pepper powder and lemon juice.
Enjoy with phulkas .
This is the taste of heaven...literally.

SURMAI FRY

This is a  my classic version of the different fish fry recipes that are available..must try

INGREDIENTS

500 gms thinly sliced surmai fish ( king fish)
2 tbsp green masala ( corriander leaves,2 green chillies,8 cloves garlic)
1 tbsp corriander and cumin powder
1 tsp red chilli powder
1 tsp turmeric powder
2 tbsp lemon juice
Salt to taste
Oil for frying
( If you want the outer layer crisp,add 2 tbsp gram flour)

METHOD

Wash and clean the fish pieces and Pat dry.
In a bowl mix all the masalas and salt ( add gram flour( besan) if you want it crisp)
Add lemon juice as well.
Marinate the fish pieces with this mix and set aside for 1 hour.
Heat oil in a flat pan. Reduce the flame to medium and fry the fish pieces 3-4 at a time. Crisp one one side and then flip.
Fry evenly and remove.
Serve hot with coconut chutney.

Addition ...
Peel 3 potatoes and slice to roundles. Apply some salt.
Half fry in oil. Drain and remove
Mix these roundles in the remaining fish masala coat well and refry in the oil that remains after frying the fish. Make crisp and serve along side the fried fish....

FISH SALAN

This is a super quick preparation that can be done in minutes. Just one point to remember...if you are using prawns for this salan you have to add them in the beginning. I will add in the brackets so pls refer.

INGREDIENTS

500 gm fish ( salmon,rawas,prawns or any firm flesh fish of your choice)
Grind to paste..
1/ 2 freshly grated coconut
1 green chilli
8-10 cloves garlic
2 tsp cumin

2 medium tomatoes ( ground to paste)
6-8 black kokum ( soaked in a little water)
2 tbsp corriander and cumin powder
1 tbsp red chilli powder
1/2 tsp turmeric powder
1 tsp mustard seeds
8-10 curry leaves
Salt to taste
6-8 tbsp oil
2 tbsp flour mixed with 1/2 cup water (in the authentic recipe bajra flour was used..but you can use wheat flour too try not to use any other flour pls)

METHOD

Clean and wash the fish and sprinkle with a little salt and turmeric powder.
In a wide pan heat oil, splutter mustard seeds and Curry leaves. ( If you are using prawns add in the shelled prawns at this stage) For any other fish continue in the following way ..
Add in the ground coconut paste. Saute well. Now incorporate the dry masalas, and tomato paste and saute again till the oil starts separating. Add the soaked kokum and the fish pieces. Give it one final stir.. add enough water ( as much of gravy as you want). Adjust salt.
Bring to a boil and add the flour slurry. Just shake the pot and pls do not stir vigourously ...this will break the fish.

One boil and the fish salan is ready to be served.
Tastes best with chapattis and yellow rice. ( 1 cup of rice and 1/4 cup of masoor dal washed and cooked with turmeric powder and salt till done).

BOMBIL FRY ( BOMBAY DUCK)

Since we will get plenty of fish now...I'm sharing this recipe which I hope you all will try and love.

INGREDIENTS

750 gm medium size bombil
( About 12-15 pieces) cleaned and washed and dried by wrapping them in a kitchen towel .
2 tbsp green masala ( a handful of corriander leaves,2-3 green chillies,8-10 cloves garlic ground to paste)
1 tbsp corriander powder
1 tsp red chilli powder
1 tsp turmeric powder
Juice of 1 lemon
Salt to taste
1/3 cup rice flour
1/4 cup bajra flour
Oil for frying

METHOD

Completely dry the washed bombil, then marinate them with green Masala,dry spices,salt and lemon juice for 30 mins.
Heat oil in a flat pan, mix both the flours in a flat plate and add a little salt. Pick up each marinated bombil and roll in this flour. Make sure they get completely coated with the flour. Drop them in hot oil. A few at a time. Let one side get crisp..only then fill to other side.
Drain and serve hot.