Paneer and spinach parathas

Ingredients:

For the dough

1 1/2 teacups plain flour (maida)
1 1/2 teacups whole wheat flour
2 teacups chopped spinach
1/2 teaspoon lemon juice
2 tablespoons ghee
1 teaspoon salt

To be mixed into a stuffing

1 teacup grated cauliflower
1 teacup crumbled paneer
2 tablespoons chopped coriander
3 to 4 green chillies, chopped
1/2 teaspoon finely chopped ginger
salt to taste

Method:

For the dough

1. Blend the spinach and lemon juice with 2 tablespoons of water in a liquidiser.
2. Sieve the flours with the salt. Add the ghee and mix well.
3. Add the spinach mixture. Make a semi-soft dough by adding enough water.

To proceed

1. Divide the dough into 6 portions.
2. Roll out one portion of the dough, put about 2 teaspoons of the stuffing in the centre and seal the edges.
3. Roll out again into a thick paratha.
4. Cook on a hot tawa on both sides.
5. Repeat for the remaining dough portions and stuffing.
6. Serve hot with fresh curds.

Soya Upma

Ingredients:

3/4 cup soya granules
1 teaspoon cumin seeds (jeera)
1 tablespoon urad dal (split black lentils)
1/4 teaspoon asafoetida (hing)
1 teaspoon grated ginger
1 to 2 green chillies, slit
1 onion, chopped
1/2 cup grated carrot
1/2 cup cabbage, chopped
juice of 1/2 lemon
1 tablespoon oil
salt to taste

Method:

1. Soak the soya granules in hot water for approximately 15 minutes. Drain, squeeze out all the water and keep aside.
2. Heat the oil in a pan and add the cumin seeds. When they crakle, add the urad dal and saute till the dal turns light brown.
3. Add the asafoetida, ginger, green chillies and onion.
4. Saute the onion pieces till they are translucent. Then add the carrot and cabbage and saute for 4 to 5 minutes.
5. Add the soya granules and mix well.
6. Season with salt and lemon juice.
7. Serve hot.