how to make paneer paratha punjabi style | how to make stuffed paneer cheese paratha

What is paneer paratha and how to make it?

Paneer Paratha, is a popular North Indian flat bread with its delightful taste having crisp outer layer and rich creamy filling. This paratha is stuffed with grated paneer (Indian cottage cheese).In many Indian household, paneer Paratha is enjoyed as a staple for breakfast, lunch or dinners by kids to elders.

You can enjoy these parathas by pairing them with curd, pickle,raita, chutney and dollop of white butter over it.

Paneer paratha can be made more healthy and versatile by adding different other vegetable combinations like you can make Palak (Spinach) paneer Paratha, Aloo (Potato) paneer Paratha and Broccoli paratha.

To make a super soft paneer paratha,knead the dough with milk ensuring that the dough is well kneaded and rests for about half an hour.p

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Video recipe of How to make Soft paneer paratha

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Recipe card of How to Make Punjabi paneer Paratha

How to make paneer paratha punjabi style | how to make stuffed paneer cheese paratha

Paratha recipe that can be eaten as any meal of the day

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine Indian

Servings 4

Calories 275 kcal

Ingredients

  

DOUGH

• 1/2 cup Wheat flour / Atta
• 1/2 cup Refined flour / Maida
• 1 tbsp Oil
• Salt to taste or 1/2 tsp Salt
• 1/2 Cup +2 tbsp Milk

FILLING

• 1/2 cup Cottage cheese / Paneer
• 1/4 cup Mozzarella cheese or 2 cubes processed cheese
• Salt to taste
• 1/4 tsp Turmeric / Haldi
• 1 tsp Dry Mango powder / Aamchur
• 1/2 tsp Carom / Ajwain
• 1 tsp grated Ginger / Adrakh
• 1/2 tsp Chilli paste
• 1/4 tsp Red chilli powder / Lal mirch
• 1/4 tsp Cumin powder / Zeera
• 1 tbsp chopped Coriander / Dhaniya
• Oil Ghee or Butter for Roasting

Instructions

 

• Mix the two flours add Salt and Oil.
• Rub between your fingers till flour turns into bread crumbs.
• Adding Milk at room temperature,make a soft dough.
• Keep the dough covered for about 30 min.
• Meanwhile keep the Paratha stuffing ready by adding together all the ingredients listed above for filling.
• Divide the dough in four equal dough balls.
• Take one dough ball roll it out into a small roti ,place about 2 teaspoons of filling and then close it either in square shape or round.
• Spread out in form of paratha roti.
• Place over hot griddle / tawa and roast on a medium heat adding Ghee or Butter or Oil on both sides till the Paratha gets brown spots.

Note

• Instead of Milk you can also knead the flour using Water.
• Keep on kneading the dough for about 5 min to get more soft Parathas.

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Authentic Maharashtrian thalipeeth recipe with spicy tamatar moonfali chutney

Healthy homemade savoury thalipeeth | Traditional Indian thalipeeth.Thalipeeth is originally a traditional dish made in western part of India, particularly in Maharashtra and north karnataka but its now getting popular all over India.Thalipeeth is a type of flat Indian flat bread made from the mix of various flours and spices.The recipe of Thalipeeth is not only delicious but also nutritious, which makes it a good healthy option for breakfast or as a snack.

Thalipeeth bhajani or flour

Why is Thalipeeth considered to be healthy? Answer is very simple ,just because it’s made using multi grain flour such as Wheat, Rice, Gram flour and multi millet flour such as Sorghum / Jowar and Pearl millet / Bajra.These act as a wholesome balanced diet, help to provide our body fiber, carbohydrate, protein and vitamins

During days of fasting means Upwas or Vrat some people do not eat Rice or wheat,so that can be replaced with Sabudana/Tapioca or Rajgira/Amarnath flour which allowed to be taken during the days of Upwas.

Additional Thalipeeth ingredients

Apart from flour, other essential ingredients for preparing Thalipeeth are fresh Coriander, green chillies, Carom, Cumin, Pepper, Sesame, Salt, Ghee and Ginger. Other than that Onions and Garlic is also added, which you can skip while fasting.

Thalipeeth chutney

Thalipeeth being a Maharashtrian dish is served with Thecha, which is a kind of chutney. We have made a tomato peanut Thecha to be served with Thalipeeth.

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Healthy homemade savoury thalipeeth | Traditional Indian thalipeeth.You can check out more simple roti recipes – Veg Rice Instant Uttapam, Gobhi Ka Paratha, Lauki Thepla, Moong Dal Waffle, Garlic Naan, Tandoori Roti in Microwave Convection

Recipe card savoury Marathi traditional Thalipeeth with Tamatar chutney

Authentic Maharashtrian thalipeeth recipe with spicy tamatar moonfali chutney

Traditional savoury multigrain healthy recipe

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Indian, Maharashtrian

Servings 8

Calories 100 kcal

Ingredients

  

• 1/2 Cup Wheat flour / Atta
• 1/2 Cup Sorghum flour / Jowar
• 1/2 Cup Pearl millet flour / Bajrap
• 1/4 Cup Rice flour / Chawal atta
• 1/4 Cup Gram flour / Besan
• 1/2 Tsp or to taste Salt / Namak
• 1 Tsp Sesame / Til
• 2 Tbsp melted Clarified butter / Desi ghee
• 1/4 Tsp Turmeric / Haldi
• 1/4 Tsp Pepper / Kali mirch
• 1 Tbsp Fresh coriander / Hara Dhaniya
• 1 Tsp Chilli paste / mirch
• 1 Tsp Ginger paste / Adrakh
• 1 Tsp Garlic paste / Lasun
• 1 Big Onion / Pyaz
• Ghee or Oil for roasting

GRIND

• 1 Tsp Carom / Ajwain
• 1 Tsp Roasted Cumin / Zeera
• 1 Tsp Roasted Coriander seeds Dhaniya

TOMATO CHUTNEY

• 4 Tomatoes / Tamatar
• 1 Tbsp Mustard Oil / Sarso tel
• 1 Tsp Cumin / Zeera
• 2 Tbsp coarsely ground Peanuts / Moongfali
• 3-4 Green chillies / Hari mirch
• 8 Garlic cloves / Lasun
• 1/2 Tsp Ginger paste / Adrakh
• 2 Tbsp Fresh Coriander / Hara Dhaniya
• Salt to taste / Namak
• 1/2 Tsp Kashmiri chilli powder / Lal mirch

Instructions

 

• To make Thali peeth in a bowl mix all the ingredients – Atta, Jowar, Bajra,Chawal atta, Besan, Salt, Til, Desi ghee, Turmeric, Pepper, chopped fresh coriander, Chilli paste, Ginger paste, Garlic paste and finely chopped Onion,. Also add in Ajwain, roasted Cumin and roasted Coriander seeds coarsely ground.
• Now adding Water gradually make a soft dough as usually made for roti or Paratha.
• Cover and keep the dough to rest for 5 to 10 minutes.
• Meanwhile prepare a Thecha/Chutney recipe.In smoked out Mustard oil add Cumin and let it to crackle few seconds on low.
• Next add all the other remaining ingredients – Garlic, roughly chopped Tomatoes, Chillies, Chilli powder, Peanuts, Salt and fresh Coriander.
• Cook on high heat till Tomatoes turn tender and gets a little dry.
• Now mash with a masher and within 5 minutes Tomato chutney for Thali Peeth is ready.
• Next take a tennis ball size portions of the dough and spread it into a roti over a thin wet cotton cloth with your hands,.
• Using your finger make 5 holes in the roti.
• Pick up the cloth with Thali Peeth roti on it and flip it over the hot Tawa.
• Roast on both sides adding Ghee all over the edges on both sides and in between the holes.
• Serve with butter topped over Thalipeeth and Tamaatar Thecha as a side dish.

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How to Make Easy Step by Step Egg Dum | Biryani

Biryani is a popular Indian dish.Its an incredibly delicious dish in itself. aromatic layers of flavors made with basmati rice, flavorful masala and tender eggs just adds some more taste to it, especially if you are a egg lover.

Some other states like Hyderabad, Kerala and Lucknow also have their own version of biryani which comes by adding different set of spice ingredients and a different technique of preparation.

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Video for egg dum Biryani recipe

Recipe card Kolkata style egg biryani recipe

How to Make Easy Step by Step Egg Dum Biryani

A Kolkata style biryani recipe

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 222 kcal

Ingredients

  

FOR SPICE SACK

• 1½ tbsp Dry Fenugreek / Kasuri Methi
• 3 strands Mace / Javitri
• ½ tsp Dry Mint leaves Powder or 1 tbsp Fresh Mint Leaves
• ½ tsp Black Cardamom Powder
• ½ tsp Green Cardamom Powder
• ½ tsp Cinnamon Powder
• ½ tsp Black Pepper
• ½ tsp Celery Seeds / Radhuni
• 1 tsp Black Cumin Seeds / Shahi Jeera
• ½ tsp Garam Masala
• 3 Cloves

FOR RICE

• 4 Cups water
• 1 tsp Salt
• 3 Bayleaves
• 3 Cups long Basmati rice

FOR REST BIRYANI

• 6 Boiled Eggs
• 4 Baby Potatoes
• 3 tbsp Oil
• 3 Onions
• 1 tsp Ginger & Garlic Paste each
• ½ tsp Chili Paste
• ½ tsp Black Cumin Seeds / Shahi Jeera
• ½ tsp Garam Masala
• ¼ tsp Turmeric Powder
• ½ tsp Dry Mint leaves Powder
• ¼ tsp Chili Powder
• 5 tbsp Curd / Yoghurt
• ¼ tsp Green Cardamom Powder
• ½ tsp Salt
• 2 strand of saffron dissolved in water
• 2 tsp screw ine water / Kewra
• 3 tsp Ghee

Instructions

 

• Direction:-
• Keep the rice soaked in water for about an hour before preparing the Biryani.
• Take a small handkerchief sized Muslin cloth and drop over it all the spices mentioned above and tie it in form of a little sack.
• Now in a vessel take some water and add to it salt, Bayleaves along with the sack and let it to boil.
• After the water starts boiling add the soaked rice into it and cook it just 60%.(When you are able to press the rice grain between your finger and thumb but it still doesn’t break ;this means its perfect for Biryani.)
• Cut the Potatoes into half and pierce them across. Pierce the boiled eggs too.
• Now fry them in a heavy bottomed vessel till light golden in color and then strain them out.
• In the oil now add chopped Onions. When they start turning translucent add the Ginger & Garlic Paste along with Chili Paste.
• Now add to it Black Cumin Seeds, Garam Masala, Turmeric Powder, Dry Mint leaves Powder, Chili Powder, Green Cardamom Powder, Salt and Yoghurt.
• Mix well everything with the fried Potato and eggs.
• Then take out half of this prepared mix in a bowl and keep on making one by one layers of rice , mixed egg and potatoes with some fried onions.(Like we make for lasagna)
• After this is complete spread screw pine water, dissolved saffron and ghee all over the rice and along the edges.
• Tightly cover the vessel and let the Biryani to cook on a low heat for 15 minutes.(If you are not using a heavy bottomed vessel then keep it over a griddle/Tawa .)

Note

• Use high quality basmati rice for best results.
• Make sure the eggs are hard boiled to avoid over cooking during dum cooking.
• Don’t over cook the rice, keep it al dente.
• Use a heay bottomed pan to cook the biryani This will help in evening distribution of heat.
• Give biryani a standing time of at least 15 minutes before serving. This allows flavours to meldi.
• Biryani needs no introduction – a blend of special spices that’s masala makes the rice and any added- veg or non veg in it cooked in DUM on a low heat a treat for food lovers.

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