Here's a free-style account of how I went about it:
1) Cabbage-paneer parathas: Grate about 200-250 g of cabbage. Shallow fry it in about 2 tsps of oil until it loses its rawness. Add a dash of salt while frying. Once done, add fresh cut corriander leaves, 2 green chillies, 1 clove crushed garlic, pepper, red chilly powder, jeera powder (all 1/2 tsp) and salt (1 tsp). Crush 100-150 g paneer and add it to the cabbage mixture. Keep aside the stuffing.
Make the dough for parathas. Add 1/2 tsp of salt while making the dough. Over time I have learnt that the dough needs to be stiffer than the chapatti dough, though not as stiff as the puris dough. Now the laborious part starts. Divide the dough into equal portions and flatten each portion into a roti. Put the stuffing in the center and fold the sides of the roti. Again flatten it out, but this time carefully because you don't want the stuffing to spill out. Fry the paratha on both sides with 1/2 tsp of oil or butter. The size of the paratha depends on the amount of dough per piece which again depends on your eating capacity. For me, just one paratha of the size shown is enough for breakfast. Green chilly chutney or tomato sauce can accompany the paratha on the side.
2) Hot chocolate: I took the easy way out. Put 1/2 tsp Nutella (all time fave) + 1 tbsp water + 1/2 tsp sugar in each cup. Mixed it till it became a smooth liquidy mixture. Poured hot milk on top of it. For the froth effect, please pour from a good vertical distance (just like filter coffee).
More weekend trysts in the kitchen coming up. Let me know what you think of it.
1 comments:
Hey I got another mention in your blog! You don't know how happy this makes me :-)
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