Baby A started going to formal school in April and I continued my pursuit for nutritious food that I could put in her tiffin box – which keeps her full till she reaches her daycare. One advantage on my side is that A loves methi and everything green for her is methi – even if it is spinach/ paalak or dhania/ coriander. So while methi paratha remained her favorite in winters – spinach came to my rescue as soon as summers arrived and methi disappeared from the market. This one is a spinach paratha, to which I add in ‘ever-available-in-delhi’ paneer. This healthy paratha serves as our breakfast too. Just that we have it with dahi rather than butter – what is baby A’s favorite accompaniments to these or any other parathas.
Paratha and Butter in tiffin
Paalak/ Spinach – 1 cup (cleaned, washed , chopped fine).
Paneer – 1 cup (grated) – I used Mother Dairy brand.
Whole wheat flour – 2 cups
Salt – to taste
Haldi – a pinch
Ajwain – a pinch
Oil – to cook the parathas.
Water – to knead the dough
1. Take the wheat flour in a wide bowl.
2. Add the salt, haldi and ajwain . Mix well.
3. Add the spinach, grated paneer and mix.
4. Add water little by little and knead the dough. Remember that both paneer and spinach add moisture and you may need very less water to get a soft, pliable dough.
5. Let it rest for 5 mins. Meanwhile, heat a griddle/ tawa.
6. Pinch out a ball of dough and roll out round parathas . The thickness must be a bit more than rotis/ phulkas.
7. Put the paratha on the heated tawa. Once brown spots appear n one side – apply oil and turn the paratha. Cook the other side similarly.
8. Serve with dahi or butter. These are very soft due to the paneer and can be packed for lunch too.
Heap of paratha rolls – easy to eat between office meetings!
Since this is a kid food, comprising of 3 main ingredients – wheat flour, Spinach and Paneer – I am sending this to the Kid’s delight event hosted by Pavani on her blog here. Also linking it to Valli’s announcement page.
I thought I better jot this one down as soon as possible, after a telephonic conversation with my mom, which ended with my mom yelling – “First, you don’t know what goes into the pudina chutney you have been eating since years. Second, you are trying to convince ME that MY pudina chutney contains dhania! What’s wrong with you! “ OMG! Seriously..what have I been doing? I always ate my mom’s tangy pudina chutney by bowlfuls and never ever bothered to know what goes into it except pudina and raw mango – which were the only distinct flavors. I just assumed dhania is added as an inert component, if not lending its flavor, maybe the green color? But no! As I stood with a huge bunch of dhania, pudina and green mango in front of me, the captioned phone call rendered the dhania (which I procured @ 200rs/kg) useless.
So here is the keeper for me and for anyone else who thinks all green chutneys have one default ingredient.
Pudina Chutney – cool and refreshing
Pudina/ Fresh Mint leaves – 1.5 cups packed, after sorting out the stalks.
Kairi / Green, raw mango – 1 big (peel, cut into pieces, discard the seed, pray that it is sour enough)
Hari mirch / Green chili – 1 big (again, you may want to increase or decrease this as per taste)
Adrak / Ginger – ½ inch piece (peeled)
Gud/ Jaggery – 1 tbsp, grated (you may need to increase this based on 1. How sour is your mango 2. how sweet you like things to be)
Salt – ½ tsp
Jeera – ½ tsp
Put all ingredients in a blender jar and blend them together. If the pudina leaves have been washed right before, it will have enough moisture. Else, you may need to spoon in some water. Make sure it doesn’t get too runny.
Store in a steel/ glass container in the refrigerator. Stays good for 3-4 days.
Enjoy with anything and everything!
Sending this to the ‘Serve it – Blended‘ event at blog ‘ Oh Taste n See’.
Also linking it to Kirthi’s page.
Send hubby N to shop for vegetables and he comes back with a bagful of brinjals – not that it is a problem, but it gets a bit overboard when he produces them out of the bag – I got the big round one for bharta, the long ones for aaloo-baingan and the small ones for bharwa baingan.Wow!
This means I cook baingan every alternate day of the week, the bharwa baingan being my favorite. It is the way my mom makes it – loaded with flavors and spices. I find making this pretty quick as I use the food processor, while mom uses the hand grater – making this a bit tedious. Whatever way you go, the result is always great.
Bharwa Baingan – mom’s style
Baingan / brinjals – 8- 10 (small round ones )
Onions – 2 big or 3 small
Besan – 1 tbsp
Jeera, til, saunf, kasuri methi, haldi, garam masala, dry coconut powder, peanut powder, dry coriander powder – 1 tsp each (skip whatever you don’t have)
Salt – as per taste
Green chili – 1 or red chili powder – 1 tsp
Oil – 3 tsp
1. Wash and pat dry the brinjals. Make cut marks on them (like a cross) using a knife, so that each one remains intact. Dunk them in water so that they don’t turn black while you are working on the stuffing.
2. Clean and cut up the onion in big chunks.
3. Add the spices, salt, green chili along with the onion chunks in a food processor and blend together.
4. Roast the besan with a drop of oil in a wok on a low flame, till it gets to a shade darker.
5. Add the besan to the blended stuffing/ masala.
6. Check the spice level of the masala and adjust based on your taste.
7. Carefully stuff each baingan with this masala. Since the stuffing is a bit runny due to the water onions release, this would ooze out of the baigans, which is fine.
8. Heat oil in a non stick pan / flat kadhai/ pan.
9. Once the oil is hot, reduce the heat and carefully place each baigan in the pan. Drop in the leftover masala (if you do have some).
10. Cover the lid and let this cook on a low flame.
11. After a good 7 to 8 minutes, turn the baingans very carefully, picking them from their stem. We are trying to get them cooked uniformly from all sides. Sprinkle some water if you think it is getting too dry to cook.
12. After another 7 to 8 minutes, this should be cooked. To check, insert the tip of a knife in a baingan. If it gets through easily, it’s done.
13. Serve with hot rotis/ chapattis as a side.
Since this recipe reminds me of my mom’s cooking and all the stuffed brinjal I used to stuff myself with whenever she made it, I am sending this to ‘walk thru the memory lane’ event hosted by Kalyani.
Linking this to Gayathri’s page too.