Archive for the ‘Breads’ Category

Paneer Calzone

Wednesday, February 3rd, 2010

Gluttony is a Sin, isnt it?  And all those blogs out there are pushing me towards Sinning.  The more I see, the more I want to cook and blog about it. Within a few months of blogging, I have marked a lot of recipes to try from other blogs. A new gravy with egg, some side dishes for idli, cakes, fried foods, some biryanis, soups,chaat, chutneys etc etc.,

Apart from marking the recipes, I have some how linked ingredients to some blogs. If I see a vegetable in the market, I immediately associate it with blogs that give importance to organic foods, when I make some traditional recipes I remember the twists added to it by a fellow blogger and so on. But when I use Paneer(almost once a week I cook Paneer), I can only think of Sushma.

Few days ago,when I wanted to clear out the stacked contents of my refrigerator, this block of paneer and a pizza roll were sitting in front and were giving me the invitation. Instead of making a gravy out of paneer or a rice dish, I remembered a wrap Sushma had made and thought of making a Calzone. This is how my desi calzone(or pizza pockets) was created.

Ingredients: Makes 2 medium calzones

Pizza roll- 1 (refrigerated dough)
Jalapeno Peppers-2
Green Pepper-1
Red Onion- 1 small
Roma Tomato-1
Garlic- 1 clove
Tandoori Masala- 2 tsp
Crushed red pepper flakes- 1/2 tsp
Fresh Paneer Cubes- 24 cubes
Salt- to taste
Plain Tomato Sauce – 1/2 cup (without Italian seasonings)
Olive oil- 1 tsp
(You can add mushrooms, pineapple slices or other veggies as well)


Preheat the oven to 375 F.

Break open the pizza roll from the packed box. Dust the rolling pin with flour and slightly thin out the pizza crust(to elongate) and cut it into two equal pieces.

To make plain tomato sauce, you can place tomatoes in boiling water for few minutes till the skin peels off. Cool and grind to a smooth paste. Add salt and use as a sauce.

Finely chop the garlic and onions. Slice the tomatoes and Jalapeno into thin round slices. Chop green peppers into cubes.

In a baking tray lined with foil, apply some oil on top and slightly dust the pan(or use a non stick cooking spray), and spread one portion of the pizza dough.

Spread half of the tomato sauce on top, arrange the tomato slices, Jalapeno slices, green peppers, garlic,onions and panner cubes. Sprinkle some salt, red pepper flakes and tandoori masala powder on top.

Either make the pizza dough into a crescent shape(half moon shape) or bring both edges together and pinch them to make like a pocket. Repeat the same procedure for the other calzone as well.

Apply some olive oil on top and bake at 375 F for 20 minutes (depending on your oven settings). When the top of the calzone is golden brown in color, remove the pizza from oven.

Let it cool down for a minute. Transfer to a plate and slice and serve with any dipping sauce or as hot pocket as such!

This desi Pizza Pocket is my entry to RV’s Healthy fast food event, co-hosted by Sudeshna.

This desi Pizza is also going to Rahin’s Semi-Home Made Event.

Print Friendly

Paneer Mooli Paratha (Cheese and Radish Flat Bread)

Monday, January 18th, 2010

Suddenly, this weekend our laptop went kaput and since we surf a lot, missing our dear friend laptop gave me this “gyan” on sharing things at home. At this stage( after two days of sharing N’s computer), if you ask me what is needed for a happy home, I would change my mind and say two of everything, the toppers in my list are:

Car is a must in Texas, else you can’t even cross one street. Honestly, I have never seen people walking in this state, the weather also adds to that factor. Or I should say the bigger the car, the better. Small smart cars will simply fly away from the roads given the numbers and speed of SUV’s zooming on all four sides in our freeways.

Next comes a personal space and a PC. It is almost like when you see a sign saying wet paint you want to touch it to make sure that it is still wet- Once a PC goes kaput, you think of all the things you want to do on your computer, right this minute and that task cannot wait. But, most of all I wish the TV Manufacturer’s would supply a TV with two remotes. Half the time, I spend walking all the way from the kitchen to the living room to reduce the volume and always our list of channels to watch clashes :(

But sharing is also good for some reasons, like this paratha. We decided to take turns to work in the kitchen and I made the filling and N made the parathas(good excuse, thanks to stirring the Moong Halwa). Radish is good for the liver and I tend to buy radish almost every week to use in sambar, poriyals,salads or parathas. The chili Paneer stuffing is the paneer left from my attempt at making chili infused paneer.

Ingredients (Makes 9 Parathas)

For the Parathas:
Wheat flour- 2 cups
Water- just enough to knead (1/2 cup -3/4th of the cup)
Salt- 1/4 tsp
Olive oil- 1/2 tsp

For the filling:
Chili Paneer- 1/2 cup
Red onions-1/4 cup- chopped
White radish – 1 medium size
Finely chopped green chili-1
Garam Masala Powder- 3/4 tsp
Coriander leaves- chopped- 2 tbsp
Turmeric powder- 1/4 tsp
Salt- to taste
Oil- 1 tsp
Cumin seeds- 1/2 tsp

Add salt, olive oil to the flour and add just enough water(1/2- 3/4th of the same measuring cup) to knead the flour into a thick dough. Cover and keep aside.

The Method to make chili paneer can be found from my previous post  here. I wanted to use the chili paneer for this paratha, but you can also use plain paneer if you have it in hand.

Grate the radish and squeeze well to remove all the water. Heat oil in a pan and add cumin seeds. When they sizzle add chopped onions and green chili. Stir fry well till onion turns transparent. Add salt, turmeric powder, garam masala powder, grated radish and stir fry for another 4-5 minutes. Add the paneer and mix well. Let it cook for another 2-3 minutes. Add coriander leaves and mix once. Switch off. Let it cool and divide it into equal parts.

Divide the dough into equal parts. Take one lemon sized ball of the paratha dough and roll it flat. Keep one portion of the paratha filling and cover it from all sides with the rolled out dough. Slightly roll the pin again and make it flat and slightly thin. Make sure that you don’t apply too much of pressure and squeeze out all the filling.

Heat a frying pan and transfer the paratha to the pan. Apply ghee/butter on all sides and on top. Let it cook and turn golden brown on one side. Flip the paratha on the other side, slightly dab it with ghee. Let it turn golden brown on this side as well.

Serve with pickles and yogurt or with cucumber raitha. You can also include mashes potatoes and peas in this paratha to make it a veggie delight. You can also stuff the filling between two thin rotis to make like a paratha.

This Paneer Mooli Paratha for simple and tasty dinner is my entry for Sara’s Cooking For Kids an event started by Sharmi of Neivedyam .

Print Friendly

Aloo Paratha (potato flat bread/stuffed potato bread)

Tuesday, November 24th, 2009

Though I take care of the kitchen and cooking my husband also cooks every now and then. On saturday I had to take my qualifiers at the Uni and I was studying like anything with books all around me. With the weather so foggy and rainy hubby said he’d drop me and pick me up again after a few hours as that would give me extra time to revise on the long drive to uni. So, I took the exam, thought I did well and was already drained and tired.
But I knew I couldnt take rest and the images of unwashed dishes from lunch kept coming and then there was the decision about dinner. So hubby came back, picked me up and I sat in the car discussing about the veggies we had in the fridge and what options we had in turning them into a tasty meal or eating out.

But then, when I came back home, I was in for a surprise. There were these stacks of hot parathas waiting for me! I must admit that his parathas were a lot fuller and looked round than the ones I usually make. He didnt even mention about the parathas he’d made and there I was asking him options about dinner! He’d even taken a few photos of preparation so what could I do other than eating?

When I was visiting my sister in Dubai, she took me to a place smaller than a typical tea shop in India. The sign on the place said “Paratha King”. I was thinking it makes aloo, gobi or methi parathas or a small dhaba but little did I know that the place makes well over 100 different parathas for take out service! And the best part is all of them are vegetarian versions of paratha and no meat in any of the 100 types of paratha. The place was jammed with people and I literally didnt know what to order. The price was so affordable and the parathas were as big as a big plate(thali) fit enough to feed 2 people per paratha. The price?? For 4 people it came to a mere 28 dhirams almost $7 for the entire paratha parade! And it comes with gravies and a tangy pickle too.

If you are visiting dubai or sharjah, I would absolutely recommend that you check out this place.

I even took their menu with me to try out some of their varieties at home.

Some of their mouth-watering parathas include(but not limited to)
aloo, gobi, muli partha, schezwan noodles stuffed paratha, potato and methi, channa masala paratha, rajma paratha, mushroom and onion, paneer tikka, even chocolate partha. If you are really a spicy food lover then you must try their chili partha to test your tongue..

Ingredients for Aloo Paratha:(makes about 16 parathas)

For the filling:
Potatoes- 4
Red onions- one (small)
Peas- 1/4 cup(frozen, thawed)
Turmeric Powder- 1/2 tsp
Chopped Ginger- 1 tsp
Garam Masala Powder- 1 tsp
Salt- 1 tsp
Oil- 1 tsp
Cumin seeds- 1 tsp
Cilantro leaves- 2 tbsp

For the Parathas:
Wheat flour(chappati flour)- 2 cups and an additional 4 tbsp for rolling out parathas.
Salt- 1/2 tsp
Oil- 1/2 tsp
Water- approximately 1 cup to bind ingredients together and an additional 1/4 cup to add slowly while kneading.


For the bread:
In a wide bowl, take wheat flour and add salt and oil to it. Slowly start adding the water and knead..Time to show your anger on somebody :), knead it, mash it, toss and twist it as you go along. When the dough comes together and is not sticky, stop kneading. If the dough is sticky, sprinkle some more flour and bring it all together. Make about 16 lemon sized balls. Cover and keep aside.

For the filling:
Boil and mash potatoes. Finely chop the onions. In a pan, add oil and cumin seeds. When the seeds splutter add onions and ginger. Fry till the onions are golden brown. Add mashed potatoes, salt, turmeric powder,peas, garam masala powder and stir fry till all ingredients combine. Cover and cook for 5 minutes. Mash the mixture with a potato masher again. Do not add extra water as this will only make the filling soggy. Garnish with cilantro leaves and let it cool. Divide the filling into 16 equal parts.

Putting the dish together:

Take one portion(one ball) of the wheat flour dough. Sprinkle the 4 tbsp of flour evenly on a plate.

Dip the wheat ball in the flour(so that it wont stick) and roll it into a thick round. Sprinkle some flour onto the rolling board and pin so that the dough wont stick.

Keep one portion of the filling in the middle of the rolled dough. Cover from all sides. Dip it again in the flour.

Apply slight pressure and use the rolling pin to flatten it out.

Heat a flat frying pan or tava and lay the bread on the pan. Smear some butter/ghee on the top. After about two minutes, flip it on the other side and smear some butter on top. Make sure that both sides are cooked enough and not raw or over cooked(blackened).

Serve hot with pickles, yogurt or raitha.

Print Friendly