MALAI PARANTHAS

In Delhi, parathas are sometimes called paranthas. A soft and tasty parantha which everyone will love and ask for more!!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Wheat flour  – 1 cup
Maida  – 1/2 cup
Crumbled paneer – 1/4 cup
Coarsely powdered black pepper – 1 teaspoon
Whole jeera(Cumin seeds) – 1 teaspoon
Salt to taste
Sunflower oil – Sufficient to cook the paranthas

GRIND TO A PASTE

Green chillies – 2
Finely chopped spring onion greens – 1/2 cup
Finely chopped coriander leaves – 1/4 cup
Milk cream (Malai)- 3 Tablespoons

METHOD

Take a big plate. Sift wheat flour, maida and salt. Make a well in the centre. Add the crumbled paneer, pepper powder, jeera and the blended paste. Mix well. In case the dough is hard, sprinkle very little water and mix to a roti dough. Cover and keep aside for 20 minutes for the flavours to gel well.
Make small, slightly thick paranthas and shallow fry on a tawa with oil to a golden colour.
Serve hot with thick curds (dahi) and a pickle of your choice.

CHEF’S TIPS

Instead of milk cream, fresh cream can also be used.
Wrap paranthas in a cotton towel to keep it soft.
Ghee or ghee mixed with oil can be used to enhance the taste.
When warming in a microwave oven, wrap the paranthas in a cotton cloth.

SUBZ CHOTI RANGEEN

A combination of baby vegetables in a nutty gravy tastes simply superb! Hence, I’ve coined this name for this very colourful and easy to prepare dish.

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS

Parboiled peeled baby corn – 6 (keep it whole)
Boiled baby sprouts – 6
Boiled green peas – A handful
Boiled & peeled baby potatoes – 10
Peeled small onions – A big handful
Sugar – 1 teaspoon
Salt to taste

GRIND TO A FINE PASTE

Peanuts – 2 teaspoons
Cashewnuts – 6
Ginger – A small piece
Garlic cloves – 4
Tomato chopped – 1
Chopped onion(big) – 1
Thick curds – 1 tablespoon
Cardamom seeds – 1/4 teaspoon
Jeera powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cloves – 2
Kashmiri chilli powder – 2 teaspoon
Turmeric powder – 1/4 teaspoon

FOR SEASONING

Refined sunflower oil – 2 1/2 tablespoon
Whole jeera – 1 teaspoon

FOR GARNISH

Finely chopped green coriander – 1 tablespoon
Kasoori methi – 2 pinches (crushed)
Fresh cream – 1 tablespoon (optional)

METHOD

Heat a pan. Add the sunflower oil. Season whole jeera. When jeera splatters, first fry the small onions on low flame till golden. Add the ground paste, cover with lid and fry till raw smell goes. Add all the veggies one by one – green peas, baby potatoes, sprouts and baby corn. Add salt to taste and sugar. In case the gravy is too thick, add 1/4 cup of water and mix well. Let it simmer for 5 mins on a low flame.
Garnish with chopped green coriander leaves, kasoori methi and fresh cream. Serve hot with paranthas, phulkas, puri and pulao.

©Deepa Sekhar
©Deepa Sekhar

Chef’s tip

Do not over cook the vegetables. A little crunch adds on taste.