How To Make Paneer Paratha Step By Step

Paneer paratha is a flat bread stuffed with crumbled cottage cheese and spices usually served with breakfast with plain yogurt and pickle.It belongs to Indian cuisine.It is made in a dhaba style brunch and grated cheese is used in the preparation of this paratha to make it special.

 

Paneer Paratha
Paneer Paratha

Recipe

Ingredients For The Dough Of Paneer Paratha

1 teaspoon ghee or oil

2 cups of wheat flour

1 cup+ 4 tablespoon extra water

1/2 teaspoon salt

Ingredients For Stuffing Of Paneer Paratha

1/2 teaspoon red chili powder

1 cup (grated or crumbled) paneer

1/2 teaspoon cumin powder

1/2 teaspoon garam masala powder

3 small (finely minced) green chili

1/4 cup Coriander leaves (finely chopped)

1/4 teaspoon salt

Method

For Making The Dough- Combine salt, ghee or oil, and wheat flour and mix well.Slowly add water little by little to make a soft pilable dough.The dough should be non sticky, firm and soft.Cover the dough and keep it aside.Cover it with a cloth or plate and rest it for atleast 30 minutes.

For Making The Stuffing

Combine red chili powder, grated paneer,garam masala powder,cumin powder,chopped green chili,salt and coriander leaves.Mix them well to combine.

For Making The Paratha

Knead the resting dough and combine it into 8 equal portions.Divide the crumbled paneer mixture into 8 equal portions and make their small balls by rolling them and keep them aside.Rool out each dough like small pooris and place one paneer ball in the center, gather the dough around it as shown in the pic below-seal flatten the dough with your hands and press.Dust some flour and roll it out gently with the stuffing.Turn on the flame under the tawa and heat it then place the paratha and cook it for few seconds.Then flip the paratha and drizzle the ghee or oil and cook the paratha till both sides of the paratha get brown colour.Apply this procedure on the rest of the paratha dough.Serve hot with tawa chicken,plain yogurt or pickle.

Making of Paneer paratha
Making of Paneer paratha
Making of paneer paratha 2
Making of paneer paratha 2
Making of p paratha 3
Making of p paratha 3
making of paneer paratha 4
making of paneer paratha 4
making of paneer paratha 5
making of paneer paratha 5
making of pa pa 6
making of pa pa 6
making of pa pa 7
making of pa pa 7
making of pa pa 8
making of pa pa 8
making of pa pa 9
making of pa pa 9
making of pa pa 10
making of pa pa 10
making of pa pa 12
making of pa pa 12
making of pa pa 13
making of pa pa13
making of pa pa14
making of pa pa 14
making of pa pa 15
making of pa pa 15
making of pa pa 16
making of pa pa 16

Notes

The Above Measures makes 8 parathas.

If you are using freshly made paneer to make this paratha the drain all the water from the paneer and then use it.If you are using the frozen paneer than put the paneer on a frozen towel to drain the excess water.

To make the parathas make sure that the dough is firm and soft.

Make the parathas thick by rolling because thin parathas will not hold the stuffing and also thin parathas will become very stiff and will turn hard after sometimes.

Cook the parathas on a medium high flame.

You can use maida/flour for dusting and rolling the paratha because it does not makes tha parathas dark brown.If you are using the wheat flour for dusting than wipe with a cloth after making each paratha.

for every cup of wheat flour its about 1/2 cup of water with 1 teaspoon oil.So for 2 cups wheat flour it takes 1 cup of water with some extra tablespoons of water.As it is a stuffed paratha you can use 2 teaspoons oil or ghee if you want to.

How To Make Bakery Cake Rusk At Home

These cake rusk are crunchy, crispy,sweet and delicious teatime treats.They are very easy to make and are cheaper, healthier and delicious then the cake rusks which you purchase from the top brand bakeries and 5 star hotels plus you will be making them by yourself at home so you know what ingredients you are using to make these cakes.

On the other hand you don’t know what ingredients are in the cake rusks which you bought from the bakeries or even 5 star hotels.

Cake Rusk
Cake Rusk

Rusk

Rusks are very famous in India and Pakistan and people especially children like to have the rusks because they are sweet and delicious.

How To Make The Cake Rusk

After making the cake (recipe given below) from which you will make cake rusk by cutting in small pieces and believe me they will be perfect and delicious.

How To Eat Cake Rusk

Cake rusks are hard biscuits and they are best dunked in liquids like coffee,milk or the drink which is drunk by majority of peoples in especially India, Pakistan, Bangladesh etc.I personally like cake rusks very much and I used to buy them from the bakery but now I prefer to make them at home because cake rusks from the market are very expensive and their way of making in the bakeries is not healthy and the ingredients they use are also harmful for human health.

Step By Step Instructions On How To Make Cake Rusk

1 .Preheat the oven to 350 degrees F/ 180 degrees C.position a rack in the middle of the oven.Grease a 7×7- inch square pan or 9×5- inch loaf pan with little butter and dust with flour to coat the pan, or the parchment paper can be used.

Baking Tray Cake Rusk 1
Baking Tray Cake Rusk 1

2 .Sieve flour,baking powder and baking soda in a medium mixing bowl.Add salt and whisk the dry ingredients and step aside.

Mixing Bowl cake rusk 2
Mixing Bowl cake rusk 2

3 .Take your stand mixer and in the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on a medium high speed until light and creamy.This scraping down in between should take 2-3 minutes or you can use an electric hand mixer.

stand mixer fitted with paddle cake rusk 3
stand mixer fitted with paddle cake rusk 3

4 .Next add in the yogurt beating on medium high speed.

Yogurt beating cake rusk
Yogurt beating cake rusk

5 .Then add the vanilla extract/ cardamom powder next.Beat for another 30 seconds on a medium speed.

Adding vanilla extract cake rusk
Adding vanilla extract cake rusk

6 .Now reduce to a lowest possible speed.Alternately add the dry ingredients and milk starting with flour and ending with flour.(do not over mix)

mixing ingredients
mixing ingredients

7 .In a baking pan transfer the batter.To remove the air bubbles top it on the counter 2-3 times.Bake it on the middle rack of the oven for 40-45 minutes or until the toothpick inserted in the cake comes out clean.

Transferring batter into a baking pan
Transferring batter into a baking pan

8 .Cool the cake in the tray for 15 minutes and then remove it from the tray and place it on the rack and let it cool completely atleast for 1 hour.If you try slicing it when it is hot it will be crumbly as it is a soft cake.

 step 8
step 8

9 .Preheat the oven at 350 degrees F/ 180 degrees C.Once completely cool cut the cake from the centre and then start cutting 1/2 inch pieces from there on.

pre heat oven
pre heat oven 

10 .Place the slices on a baking tray with parchment paper.Bake for 20-25 minutes or until light golden brown.

Placing slices on a baking tray
Placing slices on a baking tray

11 . Remove the tray from the oven and flip the slices and then bake for another 20-25 minutes.

12 .Transfer to a wire rack and and let it cool completely.Store them in an air tight container when they are completely cool.

step 12
step 12

Serving: 6 peoples Preparation time: 15 minutes Cooking time: 1 hour 10 minutes Total time: 1 hour 25 minutes

Author: Zeeshan

Recipe

Ingredients

Measuring cup used : 1 cup=250 ml, 1 tsp = 5ml

1 & 1/2 cups/7.5 oz/214 grams all purpose flour spooned and leveled.

1 cup/210 gram granuled sugar

1 & 1/2 cups/7.5 oz/214 grams all purpose flour spooned and leveled.

1 cup/210 gram granuled sugar

1/2 cup/4 oz/113 gram butter unsalted butter

4 oz/12 non sour yogurt

1/2 cup milk

1 & 1/2 teaspoon baking powder.

1/4 teaspoon baking soda

1/4 teaspoon salt skip if using salted butter.

1 tsp vanilla extract or 1/4 tsp cardamom powder.

Method

1 .Preheat oven to 350 degrees F/180 degrees C.In the middle of the oven position a rack.Grease 7×7- inch square pan or 9×5-inch pan with little butter and dust with flour to coat the pan, or parchment paper can be used.

2 .In a medium mixing bowl sieve baking powder, flour and baking soda.Add salt and mix dry ingredients until well combined.Set aside.

3 .Take your stand mixer and in the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on a medium high speed until light and creamy.This scraping down in between should take 2-3 minutes or you can use an electric hand mixer.

4 .Next add in the yogurt beating on medium high speed.

5 .Then add the vanilla extract/ cardamom powder next.Beat for another 30 seconds on a medium speed.

6 .Now reduce to a lowest possible speed.Alternately add the dry ingredients and milk starting with flour and ending with flour.(do not over mix)

7 .In a baking pan transfer the batter.To remove the air bubbles top it on the counter 2-3 times.Bake it on the middle rack of the oven for 40-45 minutes or until the toothpick inserted in the cake comes out clean.

8 .Cool the cake in the tray for 15 minutes and then remove it from the tray and place it on the rack and let it cool completely atleast for 1 hour.If you try slicing it when it is hot it will be crumbly as it is a soft cake.

9 .Preheat the oven at 350 degrees F/ 180 degrees C.Once completely cool cut the cake from the centre and then start cutting 1/2 inch pieces from there on.

10 .Place the slices on a baking tray with parchment paper.Bake for 20-25 minutes or until light golden brown.

11 . Remove the tray from the oven and flip the slices and then bake for another 20-25 minutes.

12 .Transfer to a wire rack and and let it cool completely.Store them in an air tight container when they are completely cool.

Peanut Butter Chocolate Chunk Cookies

I love the taste of peanut butter and this is the first time i am adding chocolate to the peanut butter to make cookies which are peanut butter chocolate chunk cookies and it gives the great texture and flavor to the basic chocolate but I am afraid how it taste because the peanut butter taste is too strong and I had some doubts about the flavor of the biscuits but it tastes so great.The taste is not overwhelming but it combines so well with the chocolate.

I am pretty much sure that our readers will enjoy the taste of the biscuits especially the kids would love to have these biscuits.

Peanut Butter Chocolate Chunk Cookies
Peanut Butter Chocolate Chunk Cookies

Nutritional Facts Of Peanut Butter Chocolate Chunk Cookies

1 cookie contains -calories: 121, fat 6.9 g, saturated fat 2.7 g, carbohydrates: 13.7 g, fiber: 0.9 g, sugar :8.4 g, cholesterol: 14 mg, protein :2.9g; chelories from fat 62, sodium 83 mg, potassium 79 mg, vitamin A 1%, iron 6%, calcium 1%, vitamin c 0%, , nutrition grade C- daily percent values are based on a 2000 calorie diet.

Ingredients

140 g or 10 tbsp of unsalted softened butter

50 g or 1/4 cup of granules sugar

135 g or 2/3 cup of firmly packed light or dark

140 g or 1/2 cup creamy peanut butter

1 large egg

1 large egg yolk

vanilla extract 1/2 teaspoon

1½ cups all purpose flour or 185 g

1 tablespoon cornstarch (cornflour)

3/4 teaspoon baking soda

3/4 teaspoon salt

milk chocolate 8 oz coarsely chopped (use 5 bars of chocolate)

Method

1.  Combine butter,sugar and peanut butter in a large pot and use an electric mixer or standard mixer to beat until it becomes creamy and well combined.

2. Add egg yolk, egg and vanilla extract and stir well.

3. In a separate medium size bowl whisk together baking soda, cornstarch, flour and salt.

4. Stir flour mixture into peanut butter mixture gradually with mixture on low speed. Pausing occasionally to scrape down the sides of bowl.

5. Stir in chocolate pieces by the help of spatula.

6. Cover cookie dough with plastic wrap and transfer to refrigerator.Chill it for at least 30 minutes.

7. Preheat oven at 350°F/175°C.Line cookie sheets with parchment paper and set it aside.

8. Once oven has preheated and cookie dough has chilled remove dough from fridge and scoop cookie dough into roughly 1½ tablespoon-sized balls.Roll into balls between your palms if desired and then place onto prepared cookie sheets.

9. Place cookies at least 1½ inch apart on prepared baking sheets and bake for about 12 minutes

10. Allow cookies to cool completely on baking sheets before serving.

How To Make A Delicious Ratafia

Introduction To Ratafia

Ratafia is a delicious confectionery item which is easy to make and the methods and techniques given in this recipe will make a delicious ratafia which you can serve to your guests as a biscuit item which they will surely appreciate.

Ratafia
Ratafia

Ingredients 

Cooking Time: 20 minutes Makes 12-18 biscuits

(1 )Egg whites 2 or 2 in American

(2) Almond or ratafia essence (extract)   few drops or few drops in American

(3) Ground almonds 150 g/5 oz or 1¼ cups in American

(4) caster sugar 175 g/6 oz or 3/4 cup in American

(5) Rice flour or cornflour (cornstarch),   1 teaspoon or 1 teaspoon in American

(6) Rice paper

(7) To decorate:

glace candied (cherries),see method below

almonds blanched see method below

Whisk the egg whites until just frothy.Do not over whisk.Add the essence then blend in the ground almonds and sugar.You should be able the handle the mixture ;if it is a little stiff add a few drops of water,if too moist add a teaspoon of rice flour or cornflour(cornstarch) or a little more grounds almonds.

Place the sheet of rice paper on ungreased baking trays.Form the mixture into balls The ingredients given will make 18 medium sized macaroons or about 12 of average size.Put the biscuits onto the rice paper ,allowing room for the balls to flatten.Top with pieces of glace. (candied) cherry or whole or flaked almonds,the size depends on the size of the macaroons.

Bake in the center of the moderate oven 180°C/350°F Gas Mark 4,for 20 minutes or until pale golden and firm.If you like sticky macaroons place the bowl of water in the oven or on a shelf below the biscuits.Cool sufficiently to handle then cut around the rice paper .Macaroons are better freshly eaten ;they do harden with keeping which is quite satisfactory for ratafias. Make 48 to 60 minutes miniature balls of the macaroon mixture and bake for 10 minutes only.These can be stored for months