Hara Bhara Paratha

This is for all the paratha fans out there (including myself). I would refuse to eat chapati and sabzi if the latter was not of my choice. So my mom started stuffing the veggies in a paratha and transformed a simple roti sabzi into a mouth-watering stuffed paratha. So here's a paratha with a little twist and the nutrients of a wholesome meal in itself. I use minimal oil in this recipe so this makes for a delicious, guilt-free meal.

Ingredients:
For Stuffing
1 1/2 cups French beans (chopped)
1/2 cup frozen peas
1/2 cup frozen tuver (See pic below)
1 big onion (chopped)
1 potato (boiled & mashed)
1/2 bunch coriander (chopped)
2 tsp cumin seeds (jeera)
2 green chillies
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
2 tsp pomegranate seed powder (Anardana powder)
1/2 tsp garam masala powder
Salt, according to taste
1 tbsp oil

For the dough:
2 cups atta (whole wheat flour)
1 tbsp oil
1 tsp salt
1 tsp sesame seeds
1/4 cup milk
Water to knead

To prepare the stuffing:
1.) Bring to boil in a pan the chopped beans and a potato. When the beans seem to soften add the peas and tuver.




2.) In a saucepan add the oil and heat to medium high. When the oil is heated enough, add the cumin seeds and chillies. Make a slit through the center of the chillies. Add the onions and saute till onions are golden brown.











3.) Drain and add the boiled veggies to the saucepan. At this point add the turmeric powder, chilli powder, coriander powder, cumin powder, anardana powder and garam masala. Mix with the masher itself. Mash this mixture till the veggies retain about half of their texture.


4.) Add chopped coriander and mix thoroughly.


5.) Remove the saucepan from heat and keep aside.

6.) Prepare the dough while the stuffing is cooling. It becomes difficult to make stuffed parathas if the stuffing is too hot.

7.) Mix all ingredients for the dough except water and mix well. Add little water at a time and keep mixing till the dough is the right consistency. You can gauge this by seeing if the dough does not stick to your hands while kneading.


8.) Make approximately 1.5 inch balls. Roll these out to half the size of the actual paratha. Place 1 heaped tsp of stuffing in the paratha. Close and seal the edges.











9.) Roll out the paratha. Heat on medium heat on a gridle by applying about 1/4 tsp oil to each side.


These parathas can be enjoyed with dahi (yogurt), raita, chutney or pickles. It does take some time and effort to make these. But I'm sure you will be happy with the results.

Eggless Raspberry Muffins!!!

Hey all. This is my first post. Plan to post recipes at least once a week for now. Please do let me know how you like my recipes.

Of all the berries, raspberries are the ones I savor the most. Raspberries are a little on the tart side so thought incorporating them in muffins would be perfect for an afternoon cup of tea/coffee. I do not get it how some people are devout coffee OR tea lovers. I have always enjoyed both depending on the mood. Have tried these muffins with both and I'm sure you will not be disappointed. Could not find a recipe for making eggless raspberry muffins. So here's my version.

Ingredients:
1 1/2 cups all purpose flour
1 cup sugar
1tsp baking soda
1tsp baking powder
1tsp corn starch
4tbsp butter (melted)
1tbsp maple syrup
1 1/2 cup milk
1 cup raspberries

For baking, start with the dry ingredients first, mix them and keep them aside.

1.) Take the all purpose-flour and sift it along with the baking soda and baking powder. Since we will not be using eggs I prefer to use both of these ingredients. Sift these on newspapers so the flour can be poured in the container used for mixing. Add the sugar to the flour.

2) Set the dry ingredients aside and prepare to melt the butter. I just stick it in the microwave for about a minute. Add a little water to the cornstarch to make a running paste.




3.) Now prepare the muffin tray with paper cups.


4.) Start adding the wet ingredients to the dry ones in a mixing bowl.

I started by adding butter, cornstarch,


Maple syrup


And now milk to get a consistency of something thinner than cookie dough...


And now for the key ingrdient... the raspberries... You don't need to chop them since when mixed into the batter they will break. So be careful and do not overmix.













5) Spoon the batter into the muffin cups but not all the way.


6) Bake them in a preheated oven at 425F for 35mins. Word of caution. I have baked muffins in different ovens before and they all seem to require different bake times. So I would just check on the muffins every 15minutes or so. Just insert a knife in the center of a muffin and if it comes out clean voila! you're ready. One more word of caution. After the muffins are done. Remove them from the muffin tray and let them cool at room temperature for about an hour before enjoying them. They tend to loosen up if they are not cooled enough.


Hope you guys enjoy making these and more importantly savoring it on a lazy morning or afternoon.