Aloo Paratha with Paneer Tikka Masala

 Third week of Blog Hop Wednesday,started by Radhika of "Tickling Palates". This week i Paired with  Ayeesha , "Taste of Pearl City". She's having a wonderful space,really it's tough for me to Choose one dish from there. Finally i Chosen one of my family's favorite dish.I know ,all of u like Paneer :),Let's see the recipe here,

Aloo Paratha:
                 
                                   
Ingredients for Dough:

1. Atta Flour/Wheat Flour- 1 and half cups
2. Curd/Yogurt-2 teaspoon
3. Ghee-1 teaspoon
4. Bicorbanate of soda-pinch
5. Honey-1 teaspoon
6. Salt-To taste
7. Ghee/Oil- to Roast Parathas

For Stuffing:

1. Boiled Potato/Aloo-2 small size
2. Onion-half medium (Finally chopped)
3. Green chilly-1 (Finally chopped)
4. Cilantro-1/4 cup (Finally chopped)
5. Salt -To taste

Method:

1. Shift the Atta flour/wheat flour and cooking soda.
2. Take a wider bowl,add the flour in to it,add yogurt,ghee & honey.Mix well in hand.
3. Then add required water,make a soft tight dough.Knead well,for 5-7 mins.
4. Cover with lid.
5. Rest it for minimum 2hrs.

For Stuffing:

Method:

1. Take a wide bowl,mash the boiled potato,avoid lumps.
2. Add onion,green chilly,cilantro,salt and pepper.
3. Mix well with the hands.
4. Now,stuffing is ready.

Making Parathas:

1. Knead the Dough again  & make a small balls.
2. Make a small balls with Potato mixture.
3. Now roll the Paratha dough in to disired size ,keep the stuffing in middle and cover it.
4. Again roll it with little bit of raw flour,make a circle shape.
5. Heat the Tawa&roast the Parathas on both the sides,with Ghee (R)Oil.
6. Now Paratha's ready to serve with any veg Curries.

Aloo Paratha's simply taste superb with plain Curd.But Paneer Tikke Masala give more taste,let c the recipe here,

                           

Paneer Tikka Masala:


                            

Ingredients:

1. Paneer-200grams(Diced)
2. Onion-1 small(Diced)
3. Tomato-1 (Diced)
4. Red Bell pepper-1/2 (Diced)
5. Green Bell Pepper-1/2 (diced)
6. Chilly Powder- To taste
7. Kasoori Methi-2 teaspoon
8. Salt-Little
9. Oil-1 teaspoon

Take a bowl & Marinate all the above ingredients for 1 hr.After that heat pan with table spoon of oil and roast eveything together till all turns roasted.

For Gravy:

1. Onion-1 medium (Chopped)
2. Tomato-1 medium(pureed)
3. Ginger Garlic -1 teaspoon
4. Chilly Powder- To Taste
5. Coriander Powder-1 teaspoon
6. Garam Masala-1/4 teaspoon
7. Maida-2 teaspoon
8. Jeera-2 teaspoon
9. Salt and pepper-To Taste
10. Oil/Butter/Ghee- 1tablespoon

Method:

1. Heat a Non-stick tawa,with Ghee,roast cumin seeds.
2. Add Ginger garlic paste,fry it.
3. Add Onion and fry well.
4. Now add maida in to it and fry for 1-2 mins.
5. Then add the tomato Puree,mix well.
6. Add required water in it.stir well.
7. Add the dry powders i.e.,Chilly powder&coriander powder, cook it for 2-3 mins again.
8. Once all came to thick gravy ,add the above cooked paneer capsicum mixture and stir slowly.
9. Cook the gravy for 5 mins in low flame.
10. Adjust salt and pepper.
11. Finally add garam masala and cilantro leaves on top.
12. Now the rich Paneer Tikka Masala is ready to go with any type of Indian Flat bread ,Rice and Pulao.

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Am linking this to Jabeens, "Iftar Nights",

Featherlite Cake

Featherlite Cake,Exspecially for "Ticling Palates" Radhika's Blog hop Wednesday.Now it enter in to Second  week.I have been paired with Shireen of "Ruchil Randhap-Delicious Cooking".She's having a very beautiful blog with many baking recipes.I like to bake,i selected to make a Simple(only few steps) Cake.

Ingredients:

1. All purpose flour/Maida-2 cups
2. Sugar-1 cup
3. Butter-1 cup
4. Egg-3
5. Milk-1cup 
6. Baking Powder-3/4 teaspoon
7. Vanilla essence-1 teaspoon

• Method is very simple,Separate the egg yolks from the egg white.
• Bring the butter to room temperature(Soft).
• Boil the milk & cool it.
• Sieve Maida and Baking powder for 2-3 times and keep aside.

Method:

1. Preheat the Oven to 350 F.Grease the Cake tray with little butter and all-purpose flour.
2. Take a wider bowl,beat butter & sugar for 3-4 mins in medium speed.It'll turn fluffy.
3. Add the egg white first in to mixture,beat well.
4. Add the egg yolks and beat it for 2 more mins in low flame.Pour the vanilla essence.
5. Now,add the flour & milk alternately,fold the mixture.(Do not bled (R) mix in hand)
6. Then,transfer in to greased pan
7. Bake it  for almost 35-45 mins.
8. After then,let't cool down  for 30mins & cut and enjoy.

 Click HERE to see what's going on in  Blog hop wednesdays-Week 2.

Linking this to Jabeen Corner's for,"IFTAR NIGHTS"

Egg Butter Masala

                     
Ingredients:

1. Egg-3 
2. Tomato-1
3. Green chilly-1
4. Butter- 2 table spoon
5. Curd-1/4 cup
6. Coriander powder- 1 teaspoon
7. Coconut powder- 1 tablespoon
8. Red chilly powder-2 teaspoon
9. Salt
10. Turmeric powder
11. Jeera-1 teaspoon
12. Ginger garlic paste- 2 teaspoon
13. Cilantro-few
14. Oil -to fry eggs.

Method:

1. Boil the eggs,Separate egg white &Yolk.Cut egg whites in to small bite pieces.Fry in little bit oil and keep aside.Let it cool for 5 mins.

2.Then add the fried egg in to wider bowl,put curd,Coconut powder,Coriander powder and red chilly powder mix well with spoon.

3.Rest this for 15 mins.

4.Now heat butter in pan/kadai,splutter jeera,green chillies.

5.Add ginger-garlic paste,fry well in the butter.

6.Add turmeric powder,mix well.

7.After 3 mins ,add chopped tomato,fry well in medium flame.Put salt.

8.Once,tomato gravy cooked,add the fried egg mixture.give a gentle mix.

   9.Add required water,mix well and close the lid.Cook it for 5 more mins.

10.Now,open and add cilantro on top.

11.That's it Hot & Spicy Egg Butter Masala's ready to have with Roti/Nan/Rice.

Note: In this curry i didn't use egg Yolk.If u like to add ,add the yolks finally.Cook that for 2-3 mins.

                                     

Recipe source:YouTube

Murungakkai Kara Kulambu

Ingredients:

1. Murungakai- 2 nos (Cut in to 2" pieces)
2. Shallots- 10nos
3. Tomato-1(Chopped)
4. Garlic- 10 pods 
5. Salt/Tumeric powder
6. Curry leaves- Few 
7. Samar powder-1 tabelspoon
8. Red chilly powder -1 tabel spoon
9. Tamarind Juice-1/4cup
10. Gingelly -2 table spoon

To Grind:

1. Coconut-1/4 cup
2. Jeera- 1 teaspoon

Roughly Grind:

1. Shallots-5
2. Tomato- Half

Method:

• Heat pan with oil,splutter Mustard and curry leaves.
• Add garlic and onion ,fry well.
• Now add the chopped tomatos,fry for a while.
• Then add the roughly grounded tomato and onions,fry for 2-3 mins in low flame.
• Add Drumsticks/Murungakkai,put turmeric powder,red chilly powder and sambar powder.Mix well.
• Now add very little water to cover the  Murungakai,close the lid.
• Check in between.Once Murungakkai cooked open the lid and add the tamarind juice.
• Add some water,allow to boil.
• Once the raw smells goes,add the Coconut paste.
• Add salt and little water,give a mix and close the lid for 5 mins.Cook in low flame.
• That's it Murungakkai Kara Kulambu's ready to have with plain white rice.

Note:

• Adjust the water for curry form.
• Can also add coconut milk instead of coconut grounded paste.