Pumpkin Parathas with Garlic Butter

 We all know how Suhaina's Garlic rolls has won the heart of lots of all bloggers, whoever tries it for the first time will definitely fall in love with it.  The aroma released from the garlicky butter while baking is simply irresistible.  Baking home made breads and working with yeast has become something very normal and usual in these days, thanks to bloggers, cookbooks and TV shows.
  Still if you are a learner or beginner in cooking and you are not so familiar in using yeast, yet you are tempted to make garlic butter, then this is the recipe for you.  I'm not comparing these with garlic roll, since that's the best, but still this can satisfy your  garlic rolls craving in the form of soft parathas.  In normal parathas you apply plain butter or oil in the middle of the dough, in this we have replaced the plain butter with this aromatic garlic butter.  Hope enjoy making this at home.

Makes 18 to 20 parathas
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:
Wheat flour- 2 cups
Pumpkin puree- 1/2 cup
Salt- 1/2 tsp
Oil- 2 tsp
Water just enough to make a smooth dough

For the filling: ( Mix together all the ingredients to make the filling )
Butter- 2 tbsp ( at room temperature )
Grated garlic- 3 tsp
Dried Italian Herbs- 1 tsp
Salt to taste

Note:
Dried Italian herbs can also be replaced with finely chopped fresh coriander and mint leaves.

Method:
 Mix together flour and salt in a large bowl.  Make a well in the middle, add oil, pumpkin puree and enough water to make a smooth dough.  Cover the dough with a cling film and let it rest for 30 minutes.  Divide the dough into 18 to 20 equal rounds.  Flatten the dough slightly, apply garlic butter in the middle.  Cover the dough and make it into a round again.  Flatten the dough into 8 to 10 cm diameter.  Repeat the same process with the remaining dough.  Heat a tawa, place one paratha in the middle, when you see small bubble on top, turn it other side, apple little oil or ghee.  After a minute turn it to other side, apple some more ghee.  Remove it from the tawa and serve it immediately.  Serve the parathas warm with some spicy curries.  These parathas are at it's best while they are still warm.

To make pumpkin puree:
Peel and chop the pumpkin.  Stem it in a steamer for about 10 minutes, puree it in a blender without adding any water.

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Aaloo Paratha with Paneer Tikka Masala

After Idli and sambhar, if I have to say I enjoy a vegetarian dish it must be these soft aaloo parathas and any paneer dishes.  This is something which I regularly order in a restaurant.  From blogging I have learnt that this is favourite for many like me.  To be honest I enjoy these paneer recipes much more than chicken.
  Aaloo paratha recipe is somrthing which I prepare even in my earlier days of cooking, when I just started to cook.  It never goes wrong and one good thing about these parathas are they remain just as soft even after a long time, you don't have to reheat it again.  So this is perfect for dinner parties or even picnics.
   Paneer Tikka Masala, I learnt from Vahchef.  I know he must be a favourite chef for many foodies.  I enjoy watching his videos.   A good food picture will tempt the viewers, but to me his videos and the way he explains about the food, makes me to try it immediately.  His recipes are always reliable which is presented very interestingly.  I enjoy a lot watching his online recipe, do check it out.

Aaloo Parathas

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Makes 10 to 12 parathas


Ingredients:
Wheat flour- 300 g
Yogurt- 3 tbsp
Ghee- 1 tbsp
Bicarbonate of soda- 1/4 tsp
Honey- 1/2 tbsp
Salt- 1/2 tsp
Water just enough to knead the dough
Oil for making the parathas
For filling:
Potatoes- 3 to 4 medium sized
Onion- 1 small sized finely chopped
Green chilly- 1 chopped
Coriander leaves- finely chopped 1 tbsp
Salt and pepper to taste

Method:
Sift the flour, salt, bicarbonate of soda in a large bowl.  Make a well in the center add the yogurt, honey and ghee.  Add water little by little to make it into a smooth dough.  Knead the dough in a floured work surface for 5 minutes, until the dough looks elastic.  Place the dough in a clean and oiled bowl.  Cover with a cling film  and let it rest for minimum 2 hours.

Prepare the filling:
Boil the potatoes for about 20 minutes until it's soft enough to mash.  Peel the skin, mash the potatoes without any lumps.  Add the chopped onion, chilly, coriander leaves, salt and pepper to taste. Mix it well.

Prepare the parathas:
Divide the dough into 10 equal rounds and divide the potato filling into 10 equal rounds.  Roll the dough into 3 cm diameter.  Place the filling in the middle.  Close the dough and seal the edges.  Apply some flour to the work surface and roll it out into 8 cm diameter.  Repeat with the remaining dough and filling.
Heat a non stick tawa, when the tawa gets heated, place the parathas in the middle.  Cook it each side for 2 to 3 minutes, until it looks brown spots on top.  Apply ghee or oil while cooking.
Serve the parathas warm with veg or non veg curries.

Paneer Tikka Masala

Recipe Source: Varehvah
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves 2

Ingredients:
Marination:
Paneer- 250 gms
Onion- 1 roughly chopped
Red pepper- 1/2 diced
Green pepper- 1/2 diced
Tomato -  1/2 tomato diced
Chilly powder- 1/2 tsp
Kasoori methi- 1/2 tsp
Lemon juice- 1 tbsp
Yogurt- 1/2 tbsp
Oil- 1 tsp
Salt and pepper to taste

For gravy:
Ginger garlic paste- 1 tsp
Onion- 1 medium sized finely chopped
Tomato- 1 medium sized pureed
Chilly powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin seeds- 1/2 tsp
Garam masala- 1/4 tsp
Flour- 2 tsp
Oil- 1 tbsp
Salt and pepper to taste
Coriander leaves- 2 stalk finely chopped
Note:
To make your own home made paneer click here

Method:
Dice the paneer into small cubes and marinate with all the marinade ingredients for 1 hour.
Take a grilling pan or normal pan, add all the marinated ingredients and cook until the paneer looks brown around the sides.
  Heat oil in a pan, add the  cumin seeds, finely chopped onion and ginger garlic paste.  Cook till the onion looks light brown in colour. Add the flour to the onion mixture and stir well.  Then add the tomato puree and keep stirring until it looks like one whole mass. Add water slowly to the mixture and thin the gravy.  Add the chilly and coriander powderand let it boil for 2 minutes, until the gravy looks thick.  Finally add the paneer and other grilled ingredients to the gravy and let it simmer for 5 minutes.  Add salt and pepper to taste and sprinkle with garam masala on top. Just before taking off from heat add the finely chopped coriander leaves.

Serve the gravy warm with parathas or naan.


These two recipes goes to AWED- Indian Cuisine hosted by me , started by DK.  Paneer Tikka masla goes to Bookmarked recipes by Priya and Aipi.

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Ragi Chapathi's with Tofu Broccoli Masala

Ragi Chapathi

Ragi or finger millet is generally made as porridge and given for babies. It's not just good for babies,it's also healthy for adults since it's rich in amino acid methionine. Methionine helps produce a substance called lecithin, which reduces the cholesterol level in the body, protects the liver and kidney. It is also rich in calcium, protein and good amount of iron. Read more about ragi from here.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes about 8 to 10 chapthi's

Ingredients:
Whole meal flour- 1 cup
Ragi flour- 3/4 cup
Ajwain seeds- 1 tsp
Kasuri methi( dry) - 2 tsp crushed
Salt- 1 tsp
Honey- 1 tsp
Olive oil- 2 tsp
Water- to knead the dough( about 3/4 cup)

Ingredients:
Mix the flour, seeds, methi and salt together. Make a well in the center add the honey, oil and water to make a smooth dough. Cover the dough and let it rest for 30 minutes. Divide the dough into 8 equal balls. Roll it out into 10 to 12 cm diameter circle.
 Heat a non stick pan to high. Cook the chapathi on both sides, until it bubbles and looks lightly brown on top.
You can also apply some oil on top at the end. Serve warm with veg or non veg curries.


Tofu Broccoli Masala

Tofu is nothing but made by coagulating soy milk, something which is very similar to paneer. Since it's made from soy milk, it's rich in calcium but also low in fat. Tofu is good for women who is in menopause since it's rich in calcium, it reduces the bone loss.
  Tofu also reduces the bad cholesterol in the body. There are many different varieties of tofu like silken, firm, dried etc.. Tofu can also be used in ice creams, milkshakes, cakes etc.
 For a very simple version, just crumble the tofu and make it like scrambled eggs or egg burji to have a simple and healthy brunch. Read more about tofu from here.
 I prepared this just like regular paneer butter masala, so you can also substitute with paneer and make this recipe.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 2

Ingredients:
Tofu- 100 g
Broccoli- 200 g( florets separated)
Onion- 1 medium sized
Tomato- 1 medium sized
Ginger garlic paste- 1 tsp
Chilli powder- 1/2 tsp
Coriander powder- 1 tsp
Garam masala- 3/4 tsp
Green chilli- 2
Dried Methi leaves- 1/2 tbsp crushed
Almonds- 5 to 6
Tomato ketchup or Tomato puree- 1/2 tbsp
Milk- 1 tbsp
Cumin seeds- 1 tsp
Oil- 1/2 tbsp
Salt to taste

Method:
Cube the tofu and toast in a pan with little oil on all sides. Keep them separately. Heat oil in a vessel, add the cumin seeds, gingergarlic paste. Then add the chopped onions and fry until they looks transparent. Then add the tomatoes and fry well until they become completely soft. Add the chilli powder, coriander powder and fry well. Then add about 1 cup of water to this mixture, add the almonds, green chilly, methi leaves and salt. Cover the vessel and cook in medium to low heat until the mixture starts boiling. Switch it off from the flame.
  Let the mixture cool down for a while, then blend it in a blender until looks smooth texture.
  Heat oil in the same vessel, add the ground mixture and allow it to boil in medium to low heat. Then add the tomato puree and let it boil for another 5 minutes.
  Meanwhile prepare the broccoli florets, separate it from the stalk and steam it for 5 minutes. Then wash immediately in cold water to stop cooking..
  Pour the milk to the boiling mixture and let it boil for another 2 minutes. Finally add the tofu, broccoli and garam masala. Cover the pan and keep it in low heat for 2 minutes. Switch it off and take it from heat. Check for the salt.
 Serve warm with roti's or pulav.

Both chapathi's and Tofu broccoli masala goes to my own event Eat Well Live Well, the Tofu broccoli masala goes to Only Green event hosted by Sara's corner originally started by Pari of Foodelicious.

Ragi Chapathi goes to CWS- Ajwain seeds hosted by Kavitha of seasoned and dressed, a event started by Priya's EasyN Tasty Recipes

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