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Ingredients
Whole wheat flour - 1_ cups
All purpose flour to dust 1 cup
Oil for basting
For the filling
Chicken - 300 g
Tomato finely chopped -1 medium
Ginger paste -1 teaspoon
Garlic paste -1 teaspoon
Green chili finely grated - 1
Coriander leaves finely chopped - 2 Tablespoons
Red chili powder - 1 teaspoon
Salt - 1 teaspoon
Oil - 3 Tablespoons
Heat oil, add ginger paste, garlic paste and red chili powder. Saute over medium heat for 30 - 40 seconds.
Add green chili and tomatoes and fry till the oil gets separated.
Cut chicken into small pieces and cook separately.
Then add to the above mixture.
Add salt and coriander leaves and mix well.
To make Paratha:
Divide the dough into equal portioned balls.
Place the ball onto a lightly floured surface and flatten with a rolling pin into a round disc (approximately 4" in diameter).
Place a portion of the filling in the middle, then place the other flattened ball on top and seal off the edges.
Flatten again with a rolling pin and roll till it is approximately 6-8" in diameter. This is a delicate process. Use the rolling flour abundantly so that the dough or the mixture does not stick to your rolling pin.
Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side. Apply melted butter or oil on the cooked surface.
Also spoon melted butter or oil all around and shallow fry both sides over low heat until it turns golden brown.
Remove and serve hot with yogurt/korma.
Green Peas - 1Cup
Big size tomatoes - 2
Onions, sliced - 1Cup
Oil - 1 Teaspoon Butter -
2 Teaspoons Red Chili powder -
1 Teaspoon Yogurt -
1-2 tablespoons Ginger and garlic paste-
1 tablespoon Salt to taste Coriander - A sprig for garnishing
Pour a teaspoon of oil in a fry pan, and add a pinch of cumin.
Add onions and tomatoes and fry for about 6-7 minutes.
Add peas and saut for a couple of minutes.
Add red chili powder, ginger and garlic paste and mix well.
Saute for a few minutes till the spices start to give out a wonderful aroma.
Add _ cup of water or a little more observing the consistency and requirement.
Let it cook for 5 minutes.
Then add yogurt and cook for about another 6-7 minutes or until done.
Garnish with coriander leaves.
Serve hot with chicken paratha.
Milk - 1 liter
Lemon - 1
Semolina -1 table spoon
Sugar -1 table spoon
For the Syrup
Water -2 cups
Sugar -1 cup
Bring milk to boil and add lemon juice.
Stir gently until all the milk curdles.
Strain the curdled milk in a thin muslin cloth.
Squeeze gently until all the liquid is gone and leave it to dry over night.
You now have "paneer".
Put the " paneer" in a large bowl and knead with the palms of your hand until it becomes smooth and soft.
Add one table-spoon semolina and a little sugar, knead a few more minutes.
Roll and shape into small balls
For the Syrup
Method:
Dissolve the sugar in the water over gentle heat
Gently slip in the balls of paneer.
Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary.
The rasgullas are done when the float to the surface.
Serve chilled.