Rajma Cheese Parathas

Rajma Cheese Paratha is fully loaded with protein, iron and zinc. It is a stuffed paratha, filled with rajma and cheese. Recently my neighborhood aunt had made this.

I have just little modify it. I have added some cheese in it. It was a delightful combination. It is not only tasty also so many vitamins in it.

Ingredients:

For the dough:

1 cup whole wheat flour

2 tsp oil

Salt as taste

For the rajma filling:

1/4 cup red kidney beans, soaked overnight

1/2 cup chopped onions

1 large sized clove of garlic finely grated

2 tbsp Coriander leaves, finely chopped

2 tsp grated ginger

1 tsp cumin seed

1/2 tsp garam masala powder

1/2 tsp turmeric powder

4 tbsp grated processed cheese

Oil for cooking

Extra ghee for frying paratha

Salt – to taste

Method:

For the dough:

In a wide bowl sheave wheat flour. Add salt and required water, mix well and knead it in soft dough.

Add salt and turmeric powder in rajma. In pressure cooker boil rajma with enough water. After 5 to 6 whistles swich off the flame.

Let it cool for 10 minutes. Drain water from rajma and Smash it with the back of ladle to get a coarse consistency

In pan heat oil, crackle cumin seeds. Add chopped onions, ginger and garlic and fry till the onions are light brown. Add chilli powder, garam masala powder and chopped coriander leaves.

Add cooked rajma and mix well. Cook the rajma till the mixture is dry. Let it cool for few time. Add the grated cheese init and mix well.

Take big lemon size dough and shape the dough into a cup. Stuff rajma cheese stuffing at the center and gather the dough from all sides. Close the cup. Roll out into a round very carefully, dusting with wheat.

Heat a tawa, and place the paratha on it. Apply a little ghee on it. Then turn over and apply ghee again and roast it till the paratha color is golden brown. Repeat it to make more parathas. Serve these parathas with curd or pickle.

Rajma Cheese Parathas

Nilgiri Chicken Korma

Nilgiri Chicken Korma is one of the best non-veg recipe. It is made for a wonderful side with naan , lacha pararatha or biriyani. Its origin is the hill station of Tamil Nadu in India. The use of aniseed (saunf) and cardamom add even more fragrance and flavor to the unassuming korma.

Ingredients:

Chicken 700 grams

Chopped tomato 1

Chopped onion 1

Chopped garlic 3-4 cloves

Crated ginger 25mm

Red chili powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Lemon juice 1, 1/2 tablespoon

Canola oil 3 tablespoon

Salt as taste

Dry Roast:

Cumin seed 1 teaspoon

Bay Leaves 2

Cardamom 4

Cinnamon 1 stick

Cloves 4

Saunf 1 teaspoon

Poppy seed 1 teaspoon

Grated coconut 5 tablespoon

Cashew nuts 5

Roasted chickpeas 1 tablespoon

Roast: (in 2 tsps oil for 5 minutes)

Green chilis 4

Curry leaves 8

Shallots or small red onion 10

Chopped coriander leaves 3 tablespoon

Mint leaves 14

Method:

Make a fine paste of ingredients under ‘dry roast’. Add a few tbsp of water and keep aside. Heat oil in a heavy bottomed pan, add curry leaves. Saute for 2 minutes. Add chopped onions and fry till they become brown. Add ginger-garlic paste and saute for 3 minutes. Add red chilli powder, turmeric powder and salt and combine. Add the chopped tomatoes and fry for 4-5 minutes. Add poppy seed and coconut paste, and cook.

Blend all the greens (Coriander Leaves, Green Chillies and Curry Leaves). Add this green paste in it. Then add lemon juice and the chicken pieces and combine. Cook without lid for 5-6 minutes.

Add 3 cups of water and cook with lid on simmer till the chicken is tender and the gravy thickens. Garnish with some chopped coriander leaves and serve hot.

I think you must like the gravy of the korma. Try it.

Tips: Vegetarian can cook same process alternative of chicken.

Nilgiri Chicken Korma