Triangular Paratha with Mixed Vegetable Paneer
Triangular Paratha
Ingredients:
2 cups Atta flour
2 tbsp Rice bran oil
1 tsp salt
Extra:
Oil
Plain flour
Proceed:
Add flour, salt and oil to proceesor bowl, pulse it first and then add water (normal temperature) slowly until it forms into soft dough consistency (for me it takes approximately 3/4 th cup or bit more), turn this on a cleaned bench top and knead it soft for few mins, keep this in a bowl and cover for 30 mins.
Take lemon size balls out of the dough and roll into soft balls. Flatten each ball and dust with a little flour, then roll out to a 15 cm/6 in round, dusting with flour as necessary. Brush with oil, fold in half and brush with oil again. Fold to form a triangle, dust with flour and roll out to a 15 cm/ 6 in triangle.Brush with oil.
Heat a large cast – iron frying pan over a medium heat. Add a little oil, then cook 1 paratha at a time for 1 min or until air bubbles start to form. Turn and cook other side until golden.
Mixed Vegetable Paneer
Mixed Vegetable Paneer
Ingredients:
Mixed veges – 200 g (frozen pack (carrot, peas and corn), defrosted)
Paneer – 200 g ( chopped into bite size pieces and fried in a tbsp butter until golden on both sides)
Rice bran oil – 2 tbsp
Jalapeno – 1 small (sliced thinly)
Onion – 1/2 large (chopped finely)
Ginger and Garlic paste – 1/2 tsp (use fresh)
Chilli powder – 1 tsp
Turmeric – 1/2 tsp
Kitchen King Masala – 3 tsp (I used everest brand or which ever)
Whole tomatoes – 3 no. (small, chopped)
Coriander leaves – handful (chopped finely)
Water – 250 ml cup
Proceed:
Heat oil in a deep nonstick Kadai on medium-low heat. Once heated add jalapeno, fry for few secs (keep it cover). Add onions and fry until light brown.
Add gg paste and fry until golden color. Add turmeric, chilli powder and kitchen king masala and mix. Immediately add tomatoes and cook until 3/4 th cooked. To that add water and mixed veges, bring it to boil, keep covered and simmer for 10 mins. Add coriander leaves and salt, keep it covered and cook away for 5 mins. Lastly add paneer pieces, mix well and switch off.
Serve with Triangular Paratha and Plain Yoghurt on side (picture missing).
Tip: don’t have kitchen king masala – then add 1 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp garam masala powder.
Note:
Measure the spices before hand in small container.
I used Home made Paneer.
Kitchen King Masala can be found in Indian groceries say Moshims (which is a common one 
) or else can be substituted with the tip above.
For my spice level it is mild for me not Indian Hot.
For Paneer recipe and more, please visit my blog amma-cheppindi.blogspot.com.
cheers
Rajani Rayudu
amma-cheppindi.blogspot.com
