Paneer Palak Paratha / Cottage cheese Spinach stuffed bread

Stuffed paratha with butter is certainly a comfort food for most of us. My family loves to have it for dinner. Here is a simple Paneer Palak stuffed paratha recipe for you to try. Want to make it healthy??? Just don't add that butter on paratha...

Ingredients:

For paratha:

1. Wheat Flour - 3 cups
2. Salt to taste
3. Water - 1 + 3 tbs
4. Butter - 1 tsp/paratha
5. Flour for rolling the dough

For stuffing:

1. Paneer/Cottage cheese, crumbs - 1/2 cup
2. Spinach leaves - 2 cups
3. Cumin seeds - 1/4 tsp
4. Green chilli, sliced - 1
5. Ginger, chopped - 1/4 tsp
6. Onion, chopped - 1/4 cup
7. Turmeric powder - 1/4 tsp
8. Chaat masala - 1/2 tsp
9. Salt to taste
10. Oil - 1 tsp

Method:

1. Knead flour with salt and water till it reaches the right consistency as any bread dough. I have using stand mixer for this and water quantity mentioned is according to that
2. Keep the dough wrapped in a warm wet kitchen towel
3. Heat oil in a pan and splutter cumin seeds
4. Add ginger, onion and green chilli and saute it
5. Add salt, turmeric powder and chaat masala to it and give a stir
6. Add chopped spinach leaves and cook till the leaves are wilted
7. Add paneer crumbs to the above a mix well and cook for 2 more minutes and mix well to remove any big pieces
8. Heat a tawa or griddle to make paratha
9. Divide the dough into balls of about a lemon size
10. Roll each ball to form thin round shape of about 8 inch size like chapathi
11. Spread 1-2 tbs of stuffing on the above
12. Roll another ball to the same size
13. Cover the stuffing with second chapathi
14. Roll it again starting from the center to the sides to remove any air pockets
15. Place the stuffed paratha on hot tawa and add a tsp of butter on it
16. When one side is cooked, flip paratha to cook the other side, 1-2 minutes on each side under medium flame should be enough
17. Repeat the same with all parathas

Serve parathas with Tangy Paneer or simple yogurt raitha!

I am linking this post to FeistaFriday cohosted by Johanne@French Gardener Dishes and Liz@spades, spatulas & spoons

Spinach Chicken Curry

We had Spinach Chicken curry with porotta for dinner yesterday... I was too lazy to make chapathi or rice for dinner, so finally used the frozen porotta to go with chicken curry and like most Malayalis I love to have porotta.. :)
We always have baby spinach leaves stocked in our fridge as we try to have it everyday in some form... and mostly it is a part of our morning smoothie. Yesterday I wanted to cook chicken with any new experiment recipe, partly because I am thrilled to post new recipe for the FridayFiesta event every week :)
The curry came out really yummy. Here goes the recipe for the same.

Ingredients:

1. Chicken, cut into small pieces - 1/4kg
2. Yogurt - 2 tbs
3. Pepper powder - 1 tsp
4. Salt to taste
5. Oil - 2 tbs
6. Cardamom - 2
7. Cloves - 4
8. Cinnamon - 1 inch piece
9. Bay leaf - 1
10. Pepper corn - 6
11. Ginger, chopped - 1 tsp
12. Garlic chopped - 1 tsp
13. Onion, sliced - 1 cup
14. Spinach leaves  - 2 cups
15. Tomato - 1/4 cup

Method:

1. Marinate chicken with pepper powder, yogurt and salt to taste for 15 minutes
2. Keep spinach leaves in a bowl of hot water for 15 minutes and puree it with minimum water
3. Heat oil in a pan
4. Add ingredients from 6 to 10 and saute it till the cloves start to splutter
5. Add ginger, garlic and onion and saute them till onion is slightly browned
6. Add chicken to this and saute it in high flame till chicken starts to get slightly golden color
7. Add spinach puree, a cup of water and salt if needed
8. When chicken is half cooked, add tomato slices and cook till chicken is well cooked and gravy is thickened.

Serve it hot with chapathi or porotta

I am linking this post to FiestaFriday#93 co hosted by  Jhuls @ The Not So Creative Cook and Kaila @ GF LIfe 24/7