Best paneer is not from the market, it is from the kitchen. Prepare by curdling the boiling milk (with vinegar). Draining the liquid, squeezing through a thin cloth and pressing with some weight.
If you do not know the process, experiment a little. You can not go wrong, no-one till date has gone wrong.
Now you have paneer, think about all the other stuff you like, ajwain (carom, Bishop’s weed), salt, red chillies, onion. Add them to the crumbled paneer. Use this stuff as a filling. May use cilantro for visuals and aroma. Up-to you. Green chilly, same remark applies.
Whole wheat dough, take a ball, and use the filling. Lift the sides and cover itself. Roll a nice flat circular chapati out of this.
Place this on the hot griddle, bake one side, flip over, bake on the other side. NOW….only now paste a little oil on this side. Flip over, repeat the oil application. Keep a spatula to press the parantha (after oil application, chapati becomes parantha).
If pressed properly, on the right places, and the gods in heaven benign, it may even puff up. Even if it does not, it is delicious to look at and heavenly to eat.
Presumably, the dough making is not a rocket science, but rolling chapati and cooking first on a griddle and then on a flame is/maybe. Hence photographs. Some cooks add flours of other grains in wheat flour. Some cooks prefer a stiffer dough, my preference is for a softer dough, which gives softness to the bread. Some cooks insist that the dough should rest a while, at least 30 minutes, I prefer it not to rest at all, and love the dough that way. Again North Indians prefer to have coarse flour.
My rolling pin has ball bearings and makes it easy, and fun thing to roll. I do not wash it, only scrub with the back of a knife for any sticking dry dough. Always wash my hands CLEAN before touching flour or dough. No rings in the finger is a good policy. Alternately I do not touch flour or dough by hand. Use a spoon. Even for making small balls, I use a spoon, take a small portion and start rolling, untouched by hand till then.
Feel motivated to try your hand? GA (go ahead, old telex lingo)
In 1960s the rich Delhi-wallahs used to eat this vegetable because it was expensive, or the other way round 🙂 Today the poor eat it, also the quality available in my market is a little extra ripened having a yellow core and the seeds as hard as the teeth.
I thought of a little innovation, removed the core, boiled with some water and strained to remove the hard seeds. I used the liquor so obtained as the base for the vegetable. Because the core has taste and gives body and aroma, I did not discard it wholesale. Remember “Baby with the bath water?”
You are now to see the process in the photos below, the Parwal is peeled, ends discarded, and cut in halves.
With a spoon, the yellow inside core is removed and boiled. Then handheld blender does the blending to remove the stone-like seeds. Some were having white cores, I did not remove the cores and used as such.
After dicing the Parwals, Tomatoes and masala that is turmeric, coriander, green chillies, salt, ginger and cuminseeds were added alongwith the parwal in a pressure cooker, heated till first whistle and allowed to cool on its own.
Final act is to add Garam masala (curry powder). No oil….none at all, no tadka like we usually do, no tamaasha, all taste.
Minimal masala, low on spices high on health. At Rs 20 (third of a $) for a Kg, very inexpensive.
The photos show 1Kg preparation, good for 5 persons for one time.
When I ate it I realized that the dish can be improved in color, texture and taste. Next time there will be some crushed boiled potatoes to add body, and the tomatoes will be in a skinned avatar. Skins irritate. 🙂
I love Cauliflower as an edible flower, which looks good and has great aroma. This flower was 700 gms, (Indian Rupees 12 per Kg), very tender and soft.
So I added a few boiled potatoes, and sauteed onions, garlic, green chillies, turmeric, jeera and ginger, in the large Japanese non stick pan (10″ dia and 2 inch deep), a little water and kept it on to boiling covered with a large plate (thaali).
Reduced heat and kept it for a very short while say five minutes.
Added a little salt and lemon juice. Result was very edible and al dente.
Have a look.
…again can’t send the aroma through the satellite!