Hot and Sour Paneer - Indian Chinese Recipe

Hot and Sour Paneer

Try substituting tofu for Hot and Sour Tofu Recipe.

Ingredients
Paneer cubed - 250 gms
Onion diced - 1 no
Tomato chopped ( pulp and seed removed) - 1 no
Capsicum diced - 1 no
Ginger minced - 1 tsp
Red chilli sauce - 1 and 1/2 tsp
Tomato sauce or ketchup - 1 tsp
Vinegar or lime juice - 1/2 tsp
Sugar - 1/2 tsp
White pepper powder - 1/4 tsp
Ajinomoto - less than 1/4 tsp
Salt to taste
Spring onion greens to garnish
Oil - 2 tsp
Cornflour paste ( mix 1 tbsp cornflour with less the 1/4 cup cold water)

Indian Chinese Paneer Recipes

Method
1. It's optional to deep fry the paneer pieces in oil and set aside.
2. Heat oil in a pan, add diced onion, ginger and capsicum, give a quick stir on high heat.
3. Chopped tomato and paneer pieces, give quick stir for few seconds.
4. Reduce heat to medium, add red chilli sauce, tomato sauce, vinegar, sugar, salt, white pepper and ajinomoto to the pan.
5. Again stir well and add a cup of water, bring the gravy to boil.
6. Add the cornflour paste to the gravy and keep stirring. When gravy starts to thicken immediately remove from heat, garnish with chopped spring onion greens.
Serve hot with steamed rice, fried rice or noodles.

Paneer Recipes

Idli Recipe / Hotel Idli Recipe

Hotel Idli Recipe

Ingredients
Par-boiled rice / Idli rice - 3 cups
Whole Urad dal (white) - 3/4 cup
Salt - 1 and 3/4 tsp (+/- to taste)
Poha / Aval - 1/4 cup

Method
1.Wash and soak urad dal and rice separately in water for 4 hours.
2. Soak poha in water for 5 mins, squeeze and drain excess water from poha and set aside.
3.Grind urad dal separately in wet grinder until smooth, adding 1/2 cup water to make grinding easy. Remove ground urad dal batter to a deep bowl.
3. Grind rice and poha together until smooth, adding about 3/4 cup of water to make grinding easy. Remove ground rice batter to same deep bowl in which urad dal batter is kept.
4. Wash wet grinder with 1/4 cup water, so that rice batter sticking to the wet grinder vessel is also removed. Add this water to the same deep bowl in which both batter is kept.
5. Add salt to the batter, mix well with hand, cover the batter and allow the batter to ferment overnight.

Spongy Idli recipe

To make piping hot idlis
1. Next day the fermented batter would be doubled in size and fluffy. Use a ladle to mix batter well until air escapes and batter slightly reduces in size.( The batter should not be too thick or watery).
2. Place Idli cooker or pressure cooker on heat. Grease the moulds in Idli plates, pour Idli batter in each mould.
3.Place the Idli plates stand poured with Idli batter inside Idli cooker. Cover Idli cooker with lid and steam Idli for 10 mins. ( if using pressure cooker just cover with lid and do not add weight)
4. Remove cooked Idlis using flat spoon.
Serve hot with Tiffin Sambar / Hotel Sambar or Coconut Chutney
Click for Tiffin Sambar Recipe
Click for White Coconut Chutney Recipe

Hot Chocolate Recipe

Hot Chocolate Recipe

Ingredients
Full fat milk - 1 cup
Cadburys cocoa powder - 2 tsp
Sugar syrup to taste

Hot Chocolate

Method
1. Warm milk in microwave or on stove top until hot.
2. Combine hot milk, cocoa powder and sugar syrup in a blender or milk shake maker.
3. Run until frothy, pour into mugs, top with marshmallows and serve.

Hot Chocolate

Idli Kebab / Cocktail Idli

Idli Kebab

Ingredients
Leftover Idli ( at least a day old) - 4 nos
Diced onion and capsicum - required
Red chilli powder - 3/4 tsp
Garam masala powder - 1/2 tsp
Lemon juice - 1/2 tsp
Salt to taste
Butter or Ghee - 2 tsp
Chat masala powder to sprinkle over kebab

Cocktail Idli

Method
1. Chop the Idli into cubes.
2. Combine all the ingredients in a bowl except chat masala powder, if required sprinkle little water and mix well so that Idli cubes, onions and capsicum are coated with masala.
3. Pre heat oven, skewer the Idli, onion and capsicum into metal or wooden skewers.
4. Place on the top rack of the oven and bake until Idli kebabs are crisp and golden in color.
5. Sprinkle some chat masala on Idli kebabs and serve with mint chutney and ketchup.

Idli Pulao Recipe / Masala Idli Upma

Idli Pulao

Ingredients
Leftover Idli ( at least a day old) - 6 nos
Onion chopped - 1 no
Tomato chopped - 1 no
Mixed vegetable finely chopped - 1 cup
Fried Cashew nuts - 10 nos
Curry leaves - few
Coriander leaves chopped - 1/4 cup
Pulao masala / garam masala - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Water to sprinkle
Cumin - 1 tsp
Cinnamon stick - 1" piece

Masala Idli Upma

Method
1. Break the Idli into crumbs with fingers.
2. Heat oil in a pan, add cumin, cinnamon stick, curry leaves and onion, sauté until onions are soft.
3. Add mixed vegetables to the pan and sauté for a minute.
4. Next add the chopped tomato and cook tomato until soft.
5. Now add red chilli powder, pulao masala, turmeric powder, salt to the pan and stir well for a minute.
6. Reduce pan heat to medium and sprinkle little water to the pan to get slight gravy.
7. Add the crumbed Idli to the pan, stir well, cover pan with lid and cook on low heat for 3 mins.
8. Finally garnish with chopped coriander leaves and fried cashew nuts, serve hot.

Idli Sambar / Hotel Idli Sambar Recipe

Hotel Idli Sambar Recipe

Ingredients
Hot idlis ( click here for the recipe) - 4 pieces
Hotel Sambar ( click here for the recipe) - 2 cups
Ghee - 2 tsp
Chopped coriander leaves to garnish

Idli Sambar Recipe

Method
1. Add hot idlis to a shallow serving plate.
2. Pour hot sambar over Idlis.
3. Pour ghee over the sambar.
4. Garnish with chopped coriander leaves and onions( optional)
Serve hot with coconut chutney.

Oats Upma - Healthy Breakfast Recipe

Oats Upma

Ingredients
Quick oats - 1 cup
Rava / Sooji - 1/2 cup
Onion chopped - 1/2 no
Mixed vegetables - 1 cup
Green chilli slit - 2 nos
Curry leaves few
Turmeric powder - 1/4 tsp
Salt to taste
Water - 1 cup
Oil - 4 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp

Upma Recipes

Method
1. Roast rava and oats until aroma rises and set aside.( or use roasted rava instead of normal rava).
2. Heat oil in a pan, add mustard seeds, chana dal and urad dal, sauté until mustard crackles and dals turn brown.
3. Add curry leaves, chopped onion, green chilli and mixed vegetable, sauté until vegetables are tender.
4. Add turmeric powder and water to the pan, bring water to boil and season with salt.
5. Add the roasted rava and oats to boiling water, stir well so no lumps are formed, reduce to medium heat, cook until water is absorbed by the rava and oats and Upma is dry.
Serve hot with chutney and sambar.

Vegetable Kothu Noodles / Spicy Indian Noodles

Kothu Noodles

This idea pop up when I had some leftover noodles and was not in mood to make usual recipe. I make Kothu Idliyappam---> Click for recipe so gave same try with the noodles and tasted so good. If you have some leftover veg curry or chalna trying including in this recipe, you can also include scrambled eggs for egg kothu noodles or cooked shredded chicken for chicken kothu noodles. You can also try this recipe with Idiyappam or Rice Sevai

Noodles - 200gm pack
Mixed vegetables - 1 cup
Onion chopped - 1/2 no
Tomato chopped - 1/2 no
Curry leaves - few
Ginger & Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Curry or Garam Masala powder - 1 tsp
Salt to taste
Mint leaves chopped - few tbsp
Coriander leaved chopped - few tbsp
Cloves - 2
Cardamom - 1
Cinnamon stick - 1" piece
Oil - 2 tbsp
Water few tbsp

Vegetable Kothu noodles

Method
1. Boil noodles until tender (al dent), drain from water, rinse in cold water, apply 1 tsp oil and set aside.
2. Heat oil in a pan, add the whole spices and saute for few seconds, add chopped onion and curry leaves, saute until onions are soft.
3. Add ginger & garlic paste to the pan and saute until raw smell leaves.
4. Add the mixed vegetables to the pan and saute for a minute.
5. Now add the chopped tomatoes to the pan and cook until soft.
6. Next add mint leaves, red chilli powder, turmeric powder, garam masala powder and required salt, stir well for a minute on medium heat.
7. Sprinkle few tbsp water to the pan and cook until light gravy is formed.
8. Add noodles to the pan, increase heat to high and stir well so the noodles are coated with masala, break the noodles to tiny pieces with ladel and stir fry until dry.
9. Finally garnish noodles with chopped coriander leaves and serve hot with raita.

Spicy Indian Noodles

Vegetable Hari Biryani / Vegetarian Green Biryani

Vegetable Hari Biryani

Ingredients
Basmati rice - 2 cups
Onion chopped - 2 nos
Tomato chopped - 2 nos
Mixed vegetable chopped - 1 cup
Soya chunks - 15 nos ( optional)
Turmeric powder - 1/4 tsp
Cashew nuts - 10 nos
Cumin seeds - 1 tsp
Salt to taste
Oil - 4 tsp
Water - 3 cups

Hari masala paste ingredients
Green chilli - 4 to 5 nos
Grated coconut - 1/4 cup
Mint leaves chopped - 1/2 bunch
Coriander leaves chopped - 1/4 bunch
Ginger & garlic paste - 2 tsp
Cinnamon stick - 1" piece
Cloves - 3 nos
Cardamom - 2 nos

Green Biryani

Method
1. Grind the Hari masala ingredients to smooth paste.
2. Soak the soya chunks in boiling water for 5 mins, drain from water and squeeze the excess water.
3. Heat oil in a deep pan, add the cashew nuts and fry until brown, drain the cashew nuts and set aside.
4. In the same oil add cumin seeds and when the crackle add chopped onions and sauté for few seconds until onion becomes soft.
5. Add the chopped mixed vegetables to the pan and sauté for few more mins.
6. Add chopped tomatoes to the pan and cook until tomatoes are soft.
7. Next add the ground Hari masala paste to the pan and sauté on medium heat for 2 mins.
8. Now add water, required salt, turmeric powder and soya chunks to the pan and bring the gravy to boil, when the liquid starts boiling add the basmati rice and stir well.
9. Cover and cook the biryani until 1/4th liquid is absorbed by the rice.
10. Again gently stir well, cover the pan with tight lid and cook biryani on low heat for 8 to 10 mins until rice is tender and cooked.
11. Serve hot biryani with raita or curry of your choice.

Hari Biryani

Gobi Masala Maggi Noodles Recipe / Cauliflower Maggi Masala Noodles

Cauliflower Maggi Masala Noodles

Ingredients
Cauliflower cut into tiny florets - 1 cup
Maggi masala instant noodles with given taste maker - 2 packs
Onion chopped small - 1 no
Tomato chopped small - 1 no
Ginger and Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few
Coriander leaves chopped - few tbsp
Cinnamon stick - 1/2"
Cloves - 2
Cardamom - 2
Oil - 2 tbsp
Salt to taste
Water - as per maggi noodles pack instructions + 1/4 cup

Gobi Masala Maggi Noodles

Method
1. Heat oil in a pan, add cloves, cinnamon and cardamom, sauté for few seconds. Add chopped onion and curry leaves, sauté for a minute until onions are soft.
2. Add ginger & garlic paste and sauté until raw smell leaves.
3. Add the cauliflower florets to the pan and sauté for a minute.
4. Now add the tomatoes to the pan and sauté until tomatoes are soft.
5. Next add the turmeric powder, red chilli powder, garam masala powder, maggi masala taste make and few pinch of salt to pan, sauté for few minutes.
6. Add 1/4 cup water to the pan, simmer and cook cauliflower covered for 2 minutes on medium flame.
7. Once cauliflower are tender, add required water to the pan as given per the maggi noodles pack instruction and bring to boil.
8. When it starts boiling, break and add the maggi noodles to the pan, stir and cook until maggi noodles are tender and water dried.
9. Garnish Gobi masala maggi noodles with chopped coriander leaves and serve.

Maggi Noodles Recipes

Gobi Paratha / Cauliflower Paratha

Gobi Paratha

Ingredients for the dough
Wheat flour / Atta - 1 and 1/2 cups
Water to knead dough( approx 1 and 1/4 cup)
Some extra flour to dust and roll paratha
Salt - 3/4 tsp
Ghee - 2 tsp

Ingredients for Cauliflower stuffing
Grated cauliflower - 2 cups
Finely minced green chilli - 1 no ( optional)
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1/4 tsp
Kasuri methi / dried fenugreek leaves - 1 tsp
Roasted and crushed coriander seeds - 1 tsp
Salt to taste
Sugar - 1/4 tsp ( optional)
Butter / ghee - 1 tsp

Cauliflower Paratha

Method
1. To prepare paratha dough: combine wheat flour, salt, ghee and water in a bowl. Knead for 10 mins to get a soft and smooth dough( the dough should not be tight) and set aside for at least 30 mins.
2. To prepare stuffing: heat ghee in a pan, add grated cauliflower and minced green chillies, sauté for few seconds. Add red chilli powder, garam masala powder, cumin powder, crushed coriander seeds, crushed kauri methi, sugar and salt to the cauliflower in the pan. Stir well and cook covered on low heat until grated cauliflower is tender at the same time dry. Allow the cauliflower stuffing to cool.
3. Divide the paratha dough into equal sized balls, flatten each dough and roll out into thin and even circles dusting with flour.
4. Spread the prepared cauliflower stuffing on a rolled dough, cover with another rolled dough and seal the edges tightly. Slightly roll on top of the stuffed paratha but make
sure the stuffing doesn't comes out.
5. Heat pan or griddle and place the stuffed paratha, smear ghee around paratha and cook on both sides until golden brown in color on low heat.
Serve hot stuffed paratha with raita and green chilli pickle.

Gobi Paratha Recipe

Meen Kurma Recipe / Fish Korma for Chapathi

Meen Kurma Recipe

Ingredients
Fish pieces - 1/2 kg
Onion chopped - 1 no
Tomato chopped - 1 no
Ginger and garlic paste - 2 tsp
Red chili powder - 1 and 1/2 tsp
Coriander powder - 3 tsp
Cumin powder - 1 tsp
Pepper powder - 1/4 tsp ( optional if extra heat is needed)
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 3 tsp
Curry leaves few

For masala paste
Grated coconut - 1/4 cup
Cinnamon - 1/2" stick
Cloves - 2 nos
Cardamom - 2 nos

Fish Korma South Indian Recipe

Method
1. Clean fish pieces, apply little turmeric powder and set aside.
2. Grind coconut masala paste ingredients to smooth paste.
3. Heat oil in a pan, add chopped onions and curry leaves, sauté for few seconds.
4. Add ginger & garlic paste to the pan, sauté until raw smell of ginger & garlic paste leaves.
5. Next add the chopped tomatoes to the pan and cook until tomatoes are soft.
6. Now add the turmeric powder, red chilli powder, coriander powder, cumin powder, pepper powder and ground coconut paste to the pan and sauté for few seconds.
7. Add a cup of water to the pan, season with salt and bring the gravy to boil. When the gravy starts boiling add the fish pieces and simmer kurma on low heat for 5 mins.
Serve hot fish kurma with Chapathi, Idli or Dosa.

Manchow Fried Rice Recipe / Wangs Kitchen Restaurant Style Manchow Rice

Manchow Fried Rice Recipe

Ingredients
Basmati rice ( cooked al dent) - 2 cups
Capsicum thinly sliced - 1/2 no
Carrot julienned - 1 no
Cabbage thinly sliced - 1 cup
Spring onion greens chopped - few tbsp
Coriander leaves finely chopped - few tbsp
Ginger soy sauce - 1 and 1/2 tbsp
Ajinomoto - 1/4 tsp
White pepper & Salt to taste
Oil - 4 tbsp

Vegetarian Manchow Rice Recipe

Method
1. Heat oil in a wok, add capsicum, carrot and cabbage quickly stir fry for a minute on high heat.
2. Add rice to the wok and stir well.
3. Season the rice and veggies with ginger soy sauce, ajinomoto, white pepper and salt.
4. Stir well everything and garnish with coriander and spring onion greens. Serve hot with gravy sides.

Wangs Kitchen Restaurant Style Manchow Rice 

Chef's tips
1. If you do not have ginger soy sauce, grind 1" piece ginger with vinegar and extract it's juice, combine ginger juice extract with soy sauce.
2. For Chicken Manchow Fried Rice, dust 250 gms boneless chicken pieces in cornflour and deep fry
until cooked. Use the fried chicken pieces in the recipe.
3. For egg Manchow fried rice, beat 4 eggs with salt and pepper, make scramble out of beaten eggs
and use in the above recipe.

Kasuri Methi Paratha

Kasuri Methi Paratha

Ingredients
Whole wheat flour / Atta - 1 and 1/2 cup
Kasuri methi / Dried fenugreek leaves - 2 tbsp
Salt to taste
Warm water required
Ghee - 2 tsp

Methi Paratha Recipe

Method
1. Dry roast kasuri methi for few seconds in a pan, allow t
o cool.
2. In bowl combine wheat flour, ghee, required salt. Crush kasuri methi between palms and add to the flour, add warm water as needed to flour and knead to soft dough. Set aside for 10 mins.
3. Roll out the dough into thin circles like chapati( I have pleated dough like doing for paratha), cook on hot tawa on both sides until golden brown, smearing oil as required.
Serve hot Kasuri Methi Paratha with Raita or curry of your choice.

Methi Chapathi

Mexican Rice

Mexican Rice Recipe

Ingredients
Rice cooked - 2 cups
Onion chopped - 1 no
Tomato chopped - 2 nos
Mixed peas, carrot and sweet corn - 1/2 cup
Jalapeños chopped - 1 or 2 nos
Vegetarian or Chicken seasoning - 1 tsp
Salt to taste
Cilantro( coriander leaves) - few tbsp
Olive oil - 2 tbsp

Mexican Rice Recipe

Method
1. Heat oil in a pan , add chopped onion, jalapeños, peas and corns, sauté for a minute.
2. Add chopped tomatoes to the pan and cook till soft.
3. Add chicken seasoning and salt to the pan, sprinkle few tbsp water to the pan. Sauté until light gravy is formed.
4. Add cooked rice to pan and stir well so that rice is coated with tomato mixture.
5. Garnish with chopped cilantro.
Serve as side to quesadilla, enchilada or stuff in burritos.

Mexican Rice

Noodles Cutlet

Noodles Cutlet Recipe

Ingredients
Boiled noodles - 1 and 1/2 cups
Spring onion whites chopped - 3 to 4 bulbs
Green chilli chopped - 2 nos ( seeds removed)
Fresh or frozen peas - 1/2 cup
Carrot minced - 1/2 cup
Chaat masala - 1 tsp
Spring onion greens - 3 to 4 stalks
Oil required

For white sauce
All purpose flour / Maida - 2 tbsp
Butter - 2 tsp
Warm milk - 1/2 cup to 3/4 cup
White pepper powder - 1/2 tsp
Salt to taste

Noodles Cutlet Recipe

Method
1. Microwave or boil minced carrot and peas for 3 mins and slightly mash the veggies with spoon.
2. To prepare white sauce, melt butter in a pan on low heat, when butter starts to melt and flour to the butter and fry until aroma of flour rises, now slowly add warm milk to pan and whisk quickly so no lumps are formed, season sauce with white pepper and salt, stir well until smooth and thick white sauce is formed.
3. Remove the pan with white sauce to the kitchen counter table and allow to cool.
4. Now add boiled noodles, slightly mashed veggies, chopped white onions, chopped green chilli, chopped onion greens and chaat masala to the white sauce, mix well everything with fingers to cutlet dough.
5. Divide dough into equal portions and flatten between palms.
6. Heat a tawa or griddle, place the prepared noodle cutlets on hot tawa and smear oil around each cutlet cook on both sides until golden brown and crisp.
Serve hot with tomato sauce.

Cutlet Recipe

Kootanchoru Recipe / Kalavai Sadam / Healthy One Pot Meal

Kootanchoru Sadam

This is a popular Tamilnadu recipe, kootanchoru means combining rice, country vegetables, lentils and dried beans together and cooked in one pot. Now days we use pressure cooker to make things easier. You can use any kind of country vegetables, any kind of dried beans you prefer.

Ingredients
Rice - 1 cup
Toor dal - 1/2 cup
Mixed country vegetables chopped - 1 cup( like brinjal, drumstick, broad beans etc)
Dried beans - 1 cup( like mochai kottai, konda kadalai, pattani etc)
Small Onion chopped - 10 nos
Country tomato chopped - 1 no
Tamarind extract
Curry leaves - few
Coriander leaves chopped - 1/4 bunch
Sambar powder - 2 tsp
Red chilli powder - 1 and 1/4 tsp
Turmeric powder - 1/4 tsp
Grated coconut - 1/4 cup ( grind to smooth paste) ( optional)
Mustard seeds - 1 tsp
Asafetida - few pinch
Oil - 4 tbsp

Kootanchoru Recipe

Method
1. Soak the dried beans overnight, boil in water adding pinch of cooking soda for 7 minutes or until beans are tender, drain cooked beans and set aside.
2. Wash dal and rice together, pressure cook for 12 mins with 3 cups water until rice and dal are cooked. Once dal and rice is cooked mash it with a ladle.
3. Heat oil in a kadai, add mustard seeds and asafetida, when mustard splutters add chopped onion and curry leaves, sauté until onions are soft.
4. Add the chopped vegetables to the kadai and sauté for a minute.
5. Now add the chopped tomato to the kadai and cook until soft.
6. Now add the tamarind extract, 1/2 cup water, red chilli powder, sambar powder, turmeric powder and required salt to kadai, bring to boil and simmer on low heat for 5 mins until vegetables are cooked.
7. When the vegetables are cooked and some gravy remains in kadai, add the ground coconut paste and mashed dal & rice mixture to the kadai and stir well until everything is combined well.
8. Garnish with coriander leaves and serve hot with Applam.

Kalavai Sadam

Palak Paneer Recipe Restaurant Style / Saag Paneer Recipe

Saag Paneer Resturant Style

Ingredients
Spinach - 1 bunch
Paneer / Indian cottage cheese - 300 gms
Thick cream - 4 tbsp
Onion chopped - 1 no + 1 no
Tomato chopped - 1 no
Green chilli - 1 no
Ginger and garlic paste - 1 tbsp
Red chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Cumin seeds - 1 tsp
Butter - 2 tbsp + 1 tsp

Palak Paneer Restaurant Style

Method
1. Wash the spinach, chop it and set aside.
2. Chop the paneer into pieces, soak it in hot water for 10 mins, drain and set aside.
3. Heat 1 tsp butter in a pan, add 1 no chopped onion, sauté for few seconds, remove on to plate and set aside.
4. In the same pan add the chopped spinach and sauté for 2 mins until spinach had shrunk, cool the spinach and purée in a mixer blender with green chilli.
5. Wipe the same pan and return to heat. Add 2 tbsp butter to the pan, when butter starts to melt add cumin seeds and allow to crackle. Increase pan heat, add the other chopped onion to the pan and sauté till onions are soft.
6. Add ginger & garlic paste to the pan and sauté until raw smell leaves.
7. Now add the chopped tomatoes to the pan and cook till tomatoes are soft.
8. Next add red chilli powder, cumin powder, garam masala powder, coriander powder and required salt
to the pan, sauté for a minute on low heat.
9. Add the puréed spinach and soaked paneer to the pan, stir well until everything is mixed.
10. Remove pan from heat, finally add the thick cream and butter sauted onions to the pan and stir
well.

Restaurant Style Recipes

Palak Paratha / Spinach Roti

Spinach Paratha

Ingredients
Spinach chopped - 1/2 bunch
Whole wheat flour / Atta - 2 cups
Turmeric powder - pinch
Ginger piece - 1"
Green chilli - 2 nos
Cumin seeds - 1 tsp
Salt to taste
Butter / ghee - 2 tsp
Water if required

Palak Roti

Method
1. Grind together ginger, green chilli and cumin seeds to fine paste.
2. Combine flour, ground paste, salt, ghee and chopped spinach in a bowl and knead to soft dough(
spinach leaves water so no water is needed to knead dough, sprinkle little water if required).
3. Dived dough into equal sized portions and roll out into chapathi dusting with flour.
4. Cook on hot griddle until brown spots appears on both sides of paratha, smearing ghee or oil as
required.