KHEERA MASALA(DRY)

KHEERA/CUCUMBER MASALA(DRY)

 

This recipe is an innovation from my kitchen. And believe me it tastes very good. Try it out and do not forget to leave your comments. :)

SERVINGS: 2

INGREDIENTS:

Cucumber: 2 small

Onion: 1 medium

Tomato: 1 small

Ginger: 1/2 inch

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Turmeric powder: 1 tsp

Dry red chilli powder: 1 tsp

Salt: 2 tsp(approx)

Oil: 4 tbsp

 

METHOD OF PREPARATION: 

1) Wash the cucumbers properly. Grate them along with their peels. Squeeze the grated cucumber with hands and keep aside.

2) Grate the onion and ginger finely (Or grind them in a mixer jar).

3) Heat oil in a frying pan. When hot, add the grated onion and ginger paste. Saute for 2 min. Now add cumin powder, coriander powder, red chilli powder, turmeric powder and little salt.


4) Chop one small tomato finely. Add to the pan and saute the masala continuously for 6-7 minutes until it leaves oil and is golden brown in color.

5) Now add the grated cucumber (Do not add the juice that you separated). Add rest of the salt and mix properly and saute for another 6-7 min.

DRESSING AND SERVING:

Cucumber Masala is ready to serve. Serve it hot with Rice, Chapatti, Paratha or Dosa.

PANEER PARATHA

PANEER PARATHA

SERVINGS: 2

INGREDIENTS:

For Dough:
Wheat flour: 300 gm
Refined Oil: 3 tbsp
Salt: 1 tsp
Water: As needed for the dough


For Paneer stuffing:
Cottage Cheese/Paneer: 200 gm
Turmeric Powder: 1 tbsp
Chilli powder: 1-2 tbsp
Salt: 2 tbsp (approx)
Onion: 1 medium
Cumin powder: 1 tbsp
Coriander powder: 1 tbsp


For making Parathas:
Refined Oil/Ghee: As required
Dry wheat flour

METHOD OF PREPARATION: 

1) Mix all ingredients needed for the dough. Prepare a soft dough gradually adding water to it. Cover the dough with a damp cloth and let it rest for 10 min.

2) Smash the cottage cheese using hands. Add little salt, turmeric powder and red chilli powder to this and mix well.

3) For the stuffing, heat 4 tbsp Oil in a pan. When hot, add chopped onions into it. Saute until golden brown. Now add the smashed cottage cheese, rest of the salt and turmeric powder, cumin powder and coriander powder. Fry for about 5 min. 

4) Take out the stuffing into a flat surface and let it cool.

5) Now make about 6 round balls of the dough.

6) Roll each ball into 3 inch diameter circles. Place the stuffing in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.

7) Let them settle for 3 to 4 minutes before rolling them.

8) Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

9) Heat the tawa/frying pan. Place the paratha over the tawa. After a few seconds you will see the paratha change color and puff in different places.Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula. Flip again, add little more oil  and press with the spatula making sure the paratha is golden-brown on both sides.

DRESSING AND SERVING:

Paneer Parathas can be served with tomato chutney,tomato sauce, or any spicy pickle.