PALAK PANEER PARANTHA (Cottage cheese stuffed spinach flatbread)
Palak Paneer parantha is a protein packed dish made using spinach/palak and paneer as main ingredients. The added flavours of spices just enrich the paranthas even more.
For the dough
• 2 cups wheat flour
• Water, as needed
• Salt, a pinch
• 1 teaspoon cooking oil
For the stuffing
• 1 cup paneer (cottage cheese) grated or crumbled
• 2 cups spinach leaves, finely chopped
• 2 tablespoons kasuri methi (dried fenugreek leaves), crushed
• 2 teaspoons red chilli powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala powder
• Salt, to taste
• Oil or ghee to fry the paranthas
• To begin making the palak paneer parantha, knead a soft dough using the ingredients listed in dough making and set aside for 20 minutes.
• Meanwhile, mix all the above ingredients mentioned in stuffing section well.
• Making the mixture slightly sticky helps in rolling and spreading the spices evenly between the layers.
• Next, divide the dough into equal portions. Roll out even balls and set aside.
• Divide the paneer and spinach mix equally in the same number to that of dough balls and set it aside. Now take a dough ball and roll out into small discs. Place spice mix in the centre and bring all the sides/edges together and pinch to seal them.
• Pat in and level into round disc. Dip it in the dry flour and roll it out into slightly thick roti or parantha.
• Be gentle while rolling or else the masala might ooze out breaking the dough sheet.
• Now fry this on a hot skillet or tawa using oil/ghee. Once roasted to perfection, serve it hot.
CHICKEN PESTO SANDWICH
Lightened up with Greek yoghurt, this hearty sandwich is one of the quickest, most tastiest meals you’ll ever have.
• 2 cups shredded chicken breast
• 1/4 cup Greek yoghurt
• Salt and freshly ground black pepper, to taste
• 2 brown bread slices, toasted, for serving
• 1/4 cup lettuce leaves, for serving
• 2 tomatoes, thinly sliced, for serving
• 1 cup mozzarella, sliced
For the basil pesto
• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/3 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• In a large bowl, combine chicken, 1/2 cup pesto, Greek yoghurt, salt and pepper, to taste.
• Serve sandwiches on bread with lettuce, tomatoes, mozzarella and chicken pesto mixture.
GRILLED BROCCOLI - PINEAPPLE KEBABS
Grilled broccoli is a side dish that everyone must try at least once in their life, add to that grilled broccoli some tangy and sweet pineapple ... this is an automatic winner.
• ¼ cup + 2 tablespoons olive oil
• 3 garlic cloves, minced
• ¼ - ½ teaspoon salt
• ¼ - ½ teaspoon crushed red pepper flakes (optional)
• 1 large broccoli (cut in florets)
• 1 medium pineapple - cut into chunks
• Damp wooden skewers. (Soak dry wooden skewers for at least 30 minutes before use.)
• Preheat grill to 350 degrees.
• In a large bowl, mix together the olive oil, garlic, salt and red pepper flakes.
• Add the broccoli and pineapple, toss to coat and let sit for 10 minutes.
• Thread a piece of pineapple onto the prepared skewers followed by a broccoli floret and repeat pattern until skewer is full.
• Repeat with the remaining pineapple and broccoli until all of it has been placed on a skewer.
• Lay skewers on the preheated grill for 3-4 minutes each side, remove and serve hot.
A healthy yet delicious take on a biryani that’s packed with the goodness of vegetables and serves as a one pot meal.
1 1/2 cups basmati rice
Salt, to taste
2 tablespoons oil
1 cup onions sliced
1 bunch spinach
1/2 bunch mint leaves
1/2 bunch coriander leaves
1/2 teaspoon black cumin seeds
1 stick cinnamon
1 piece mace
1/2 cup French beans
1/2 cup carrots
1 bay leaf
1/2 teaspoon ginger -garlic paste
1/4 teaspoon turmeric powder
3 green chillies
1/2 cup yoghurt
1 tablespoon lime juice
1/2 cup green peas
1 teaspoon ghee
1 teaspoon fried onions
Take a pan and add water and let it boil with salt. Add basmati rice and cook until it is 70% done. Heat oil in a pan and add thin slices of onion, little salt and sauté it. In a blender add spinach, mint leaves, coriander leaves and blend into a smooth green paste. Again in a blender separately add black cumin seeds, cloves, cinnamon stick, mace, cardamom and blend into a coarse garam masala. In the onion pan add French beans, carrots, potatoes, bay leaf and sauté it for 3 minutes. Add ginger-garlic paste, turmeric powder, garam masala powder, green chillies and sauté it. Add green paste, yoghurt, lime juice, little water and cook it. Add green peas and check for seasoning. Spread basmati rice with ghee on top and cover it with lid and cook for 6-7 minutes and rest it for 6 minutes. Transfer into serving plate and garnish with fried onions. —[email protected]