Peas Paratha.

Off all the Parantha that I adore,this one is my Favourite. Because its easily made & the subtle sweetness of the tender green peas makes it very delicious. Needless to say its good for you and kids like them too... My mom made these parantha's quite often and that tradition is continued by me now.. one of my all time delights Mutter Parantha!

Mutter Parantha(Peas Parantha)

You will need:

for the stuffing:

Peas 2cups boiled with salt in the microwave( no water added).

tumeric 1tsp

hing 1tsp

corriander leaves 1/4cup chopped

jeera powder 2tsp

garam masala powder 1tsp

green chillies finely chopped 5-6

ghee 2tsp

Method

heat ghee in a kadai,add the green chillies and all the dry powders and fry for just a min, next add the peas and corriander leaves and try to mash it slighlty with the back of the spoon. get the peas coated with all the masalas well.

keep aside to cool. the stuffing is ready.


For the dough( the dough is almost the same for all paranthas)

whole wheat atta 2cups

ghee (this recipe requires ghee ,but u can also use oil) 2tsp

lukewarm water (REQ AMT)

milk 2tsp

salt.(REQ AMT)

Mix the above things into a dough, knead it for 5mins. and cover and keep in a damn cloth for 30mins.

other ingredients

oil/ghee/butter for the tawa.


Method:
For making the paranthas

Heat a tawa,and keep it in medium ,let is get hot.

meanwhile, take a big lemon sized dough and roll it out like a puri.

take 2tsp of the stuffing and place it in the center of the puri.

now close the edges and again reform it into a round.

now apply dry atta on both the sides and start kneading it from the center ,moving ur rollpin away from the center.

form a parantha.( IF THE STUFFING COMES OUT, DON'T WORRY, NEXT TTME ADD LESS PRESSURE WHILE ROLLING THE PARANTHA AND ALSO DON'T OVERSTUFF THE PARANTHA).

Place the parantha on the tawa and cook on both sides. once cooked apply generously ghee/butter and make it golden brown.

serve hot with a dallop of fresh butter if u like.

Paneer Mattar (cottage cheese with green peas)

This must be one of the most popular Punjabi Indian recipe that everyone knows ,and probably each of us would have our own recipe for this . But I like it to be simple yet delicious ,and using simple ingredients and simple technique will not over power the creamy taste of the Paneer and the sweetness of the green peas. The combination of these two tastes with the delicate hint of sweetness from the honey  is what makes this curry so very tasty and popular .Using Frozen green peas is a good idea ,as they are picked at the best of the season and flash frozen to keep the freshness and sweetness intact.So this is how I make it...

Paneer Mattar

Ingredients

Paneer or Cottage cheese ( cubed) 1cup
Green Peas      1cup
Tomato Puree 1/2 cup
Dry masala: Chilli powder 1tbsp ,corrainader powder 1tbsp,tumeric a pinch, garam masala 1tsp
salt to taste
garlic minced 2-3 cloves
Onions minced 1/4 cup
cashews soaked in water and grinded  into thick paste 1/4cup
Heavy cream 2tbsp
Kasoori Methi (optional ) for garnish
Honey 1tbsp
Ghee 1tbsp
oil 2tbsp


Method

Heat Oil and add the onions and fry until they are slighty pink,Meanwhile mix the Dry masalas and the garlic with the tomato puree. Now pour this mixture into the fried onions and cook until the oil leaves the side of the pan. In a fry pan heat some ghee and fry the paneer cubes until they r slightly golden brown and without breaking them,add the fried panner into the tomato base along with the green peas.Season with salt & adjust the consitency of the gravy by adding some water. Next add the honey,cashew paste and the kasoori methi. mix well and keep in the flame just for a 1min.
turn off the flame and add the heavy cream and garnish with corriander and serve with your choice of bread or Rice as an accompliment.