Paratha 101 and Gobhi Matar Paneer Korma

Parathas are my favorite out of all Indian breads.....these soft triangular breads are perfect for dipping into a rich curry dish and here is my version of making Parathas.....probably helpful for the newbies in the kitchen....

To make the parathas, you will need:

1 cup whole wheat flour
1 tsp- Oil
1/2 cup- Warm Milk

In a deep mixing bowl, combine the flour, milk and the oil. Knead the dough with the milk until semi-soft. Keep it covered for at least an hour making the parathas. Let these pictures guide you!


"Gobhi-Matar Paneer Korma":

I try to have a Punjabi item at least once every two weeks in my home. One such item that I have grown fond of is theGobhi Matar Paneer Korma...a milder take on the famous "Navratan Korma". This medley of vegetables simmered in milk and spices is heaven on a plate with some soft parathas. Here is my really simple version, make it even simpler by using frozen veggies if you are running short on time.

• 1 cup Peas- rinsed well
• 1 cup Cauliflower - Chopped
  
• 1/2 cup- Green Bell Pepper- chopped
• 1/2 cup- Paneer
  
• 1 cup Milk, heavy cream or evaporated milk
• 2 fresh bay leaves
• 1 medium onion- ground into a paste
• 1 small piece of ginger- ground into a paste
• 1 medium tomato- chopped
• 1.4 tsp- Cumin Seeds
• 1/8 tsp- Asafoetida
• 1 tbsp- Coarsely ground Coriander seeds
• 1 tsp - garam masala- of your choice
• 1/4 tsp- Cardamom powder
  
• Salt, sugar, turmeric - to taste
• 1 tbsp- Oil
  

Grind the Onion, ginger into a paste and set aside. In a pan, heat some oil, add the jeera and the asafoetida. When they sizzle, add the fresh bay leaves and the onion-ginger paste. Let the oil leave the sides of the pan and then add the chopped cauliflower,peas,peppers and cook for 7 minutes. When they turn semi-soft, add the paneer and the milk, along with the seasonings. Let the milk evaporate and adjust the seasonings if needed. Add the tomato and garam masala at last. Serve hot with Parathas or rice. Enjoy.

Methi Bhature & Baingan Bharta

Last evening we had hosted a dinner party, but this time, I decided to steer away from the usual Gujarati fare and went with a "Punjabi-Mughlai" theme. On the menu were these delectable Methi bhature, Chhole, Baingan Bharta, Vegetable Biryani, Bhajiyas,and for dessert -Sevai made in Milk.

These Methi Bhatures have become a favorite with my family and I do make it when I have access to Methi..which is quite rare. I have also used the dry Kasturi methi on occasion for a slightly tangier taste.

You will need:

• 2-3 packets of Instant Pizza dough Mix ( the easiest way to make these)
• 1 cup Sour yogurt
• 1 cup: fresh or frozen Methi( Fenugreek) ( defrost thoroughly if using frozen kind)
• 1 tsp: Salt
• Water: As needed

In a bowl, combine the instant pizza dough mix, methi leaves and the salt. Slowly add the yogurt and bind into a dough. Add a little water if necessary. Its better to make the dough with yogurt, I have found. It will be much easier to roll later on. Cover with a damp towel and let it rise for at least a couple of hours. I made the dough at 10:00 in the morning, and made the bhatures around 6:00pm, and they turned out extremely nice.
When ready to make the bhaturas, roll into small circles and deep fry. If you'd rather not deep fry, pan fry these like a paratha, using very little oil, they still taste great. Serve hot with any curries.....
The other item on my list was Baingan Bhartha made with a little bit of yogurt instead of cream, and I used a little bit of my favorite herb- Rosemary for a unique flavor.

You will need:

• 2-3 Large Eggplants- Cooked and Mashed in the pressure cooker
• 1 large bunch of: Spring Onions
• 1 small sprig of Rosemary- snipped in little pieces ( See Sidebar for more Info.)
  
• 1 small red onion- chopped finely
• 2 small tomatoes - chopped finely
• 1 heaping tbsp of Paprika- for the color
• 1/2 cup of Mild yogurt
• 1 tbsp: your favorite Garam Masala
  
• For the tempering: 1 tsp: Oil, Cumin Seeds
• 1 tbsp: Cilantro-Ginger-Chili Paste (use more if you like it hot)
• Salt, a pinch of sugar- to your taste
  

Peel the eggplants, give them a rinse, chop them into large pieces and cook them in the pressure cooker till mushy. In a large pan, heat the oil, add the cumin seeds and the Cilantro-Ginger-Chili paste. Cook until lightly browned. Add the Onions, both the spring onions and the red. Add tomatoes and the rosemary snips and cook until the oil separates. Add the mashed eggplant at this point and stir really well. Add the seasonings, paprika and the yogurt. Cook further until you reach the desired consistency. Garnish with Cilantro and serve hot.

This Baingan Bhartha is also going to Sangeeta - this month's gracious host for JFI- Eggplant.

Image Courtesy: Sangeeta of "Ghar ka Khana".