Lachha Paratha

Today's recipe for BM#24 for day 2 under the theme restaurant menu card is Indian bread,for this I chose to make Lachha paratha.
Lachha Paratha is a layered flat bread made in griddle with wheat flour which is similar to the parottas available in South India.This paratha goes very well with any curry or simply with dal and raitha or plain curd,pickle.I served it with the Channa kurma and here is the recipe...........................

Ingredients

Ingredient	Quantity
Wheat flour	21/2cups+1/4 cup for dusting
Ghee/clarified butter	3tbs
Salt	11/2tsp
Milk	1/2cup
Water	as needed
Wheat flour	1/4 (for dusting)
Ghee	3tbs(for brushing and frying)

Method

 In a bowl take the wheat flour and salt,add the ghee.Mix it till it is crumbly,now make a well in the center of the flour and add the milk+water..Knead it well to a smooth and soft dough.Cover it with a damp cloth leave it aside for 30 minutes to 1 hour.

Now take the dough and knead it well for a minute and divide to 6 equal portions.Make into a smooth ball and roll into a circle of 8-10 inch diameter.Apply some ghee and sprinkle some flour to the rolled circle.

Now make pleats from one end to the other(like saree pleats),roll the pleated dough from one end to make a ball(as shown).Dust the surface and roll it carefully without giving too much pressure to a 6-7 inch diameter.

Heat the griddle and add 1/2tsp of ghee,put the rolled paratha on the griddle and cook it.Flip it to the other side and gently press the parathas with the spatula to get crisp.Apply some ghee and cook it both sides get crisp and golden.Take the paratha in a plate and crush it between the palms gently to separate the layers.

Delicious Lachha paratha is ready.

Serve it with curry of your choice.
Enjoy................................................................

• Be generous with the ghee while frying the parathas to get a delicious and soft parathas.
• The ghee can be substituted with oil or vegetable shortening but my personal preference is ghee.
• Cook the parathas in a medium flame to get cooked evenly.

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Badami Paneer Curry/Badami Paneer

Today is the final day for the theme no tomato gravy in Blogging marathon #61.I am sharing you a rich and flavorful,most of our all time paneer curry.
This paneer curry is so creamy and came out very well.We enjoyed with the frozen Lachha parattha.I noted this recipe from a regional T.V show.
The original recipe uses 1/2 cup tomato puree and onion paste.But here I used both onion paste and finely chopped onion. Substituted tomato with yogurt/curd and used little more badams to get the creamy texture.Also used low fat milk instead of water.Off to the recipe.......

                                                                      

                                                            

                                                   Badami Paneer Curry/Badami Paneer

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   Basic Information

   Preparation time 15 minutes
   Cooking time 40 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Paneer/cottage cheese	22-25 (1 inch cubes)
Onion(very finely chopped)	2 medium size
Ginger&garlic paste	1.5 tbs
Kasoori methi/dried fenugreek leaves	1 tsp(crushed)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	3/4  tsp
Coriander powder/dhaniya podi	1 tsp
Garam Masala powder	1/4 tsp
Yogurt/curd/thayir	1/4 cup
Almonds/badam	12-15
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Milk	1 cup
Oil	3- 4 tbs
Fresh cream(for garnishing)	as needed

 
  

   Method 

• Soak the almonds in water for 10-15 minutes and grind it to a fine paste by adding the milk,set it aside.

• Heat around a tsp oil in a pan and add one chopped onion with pinch of salt. Saute till trasparent.Put off the flame and grind it to smooth paste after cooling.Now heat a tsp of oil and fry the paneer cubes for a minute and keep it aside.

• Heat a pan with the remaining oil and saute the oil till golden. Add in the ginger&garlic paste and fry it for couple of minutes or the raw smell goes away.Now add in the ground onion paste and fry it for a while.Now add in the spice powders and salt,fry it for a minute.Add the yogurt and mix it well,cook it till the oil separates.At this stage add around a cup of water and allow it to boil in a medium flame.

• Add the yogurt and mix it well,cook it till the oil separates.At this stage add around a cup of milk and allow it to boil in a medium flame.Now add the cashew paste and mix it well,cook it well for few minutes.Now add the paneer cubes and let it boil for couple of minutes.Add the kasoori methi and finely chopped coriander leaves.Put off the flame.If needed add around a tbs of fresh cream and mix it well.

• Serve it along with naan,phulka or paratha.

• Chop the onion very finely to get a nice creamy texture.
• Use thick and fresh yogurt.
• After adding almond paste mix it well to prevent sticking to the bottom. 
• If you are using tomato then skip the yogurt and use around 1/2 cup of pureed tomato.

Enjoy..............

Check out the blogging marathon page for the fellow bloggers participating in BM#62.

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