Kheema Macaroni

 

 My friend, Jackie used to bring this dish in her lunchbox. It didn't include cheese. But since my daughter enjoys cheese, I decided to add little cheese on top.

Kheema Macaroni - (Serves 2)
Ingredients
1 cup elbow macaroni
1 cup leftover kheema Matar

1/2 cup shredded cheese

Method
1. Cook elbow macaroni according to the package instructions.
2. Drain. Return to the pan.
3. Remove any whole spices/bay leaves from kheema.
4. Add Kheema to the cooked macaroni. Stir well.

5. When it's nicely heated through, Pour onto a baking dish.
6. Spread some grated cheese generously on top.

7. Bake in the preheated oven or microwave till cheese melts.

Note -
1. Cheese wasn't the part of my friend's recipe but I added it since my daughter loves it.
2. Use more cheese if you like it.


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Turnip greens Paratha

I turn any leftover leafy greens subzi into this delicious paratha. I found some leftover "Turnip Greens Paneer" -  which was my take on the good old saag/palak paneer.

Remove any whole spices and crumble the paneer pieces before kneading into the dough.

Turnip Greens Paratha -  15 count

Turnip Greens Flat Bread

Ingredients

2 cups Turnip Greens Paneer

1 1/2 cup wheat flour

1/4 cup flax seed powder

salt to taste

1 tsp oil

 

Oil for shallow frying if needed

Wheat flour as needed for dredging

 

Method

1. Mix all the ingredients except oil for shallow frying.

2. Knead till the dough is elastic and no longer sticks to the fingers. If needed, add more flour.

3. Cover and keep aside for 15 minutes.

4. Roll into 15 uniform balls.

5. Heat tawa or griddle/pan.

6. Using flour for dusting/dredging, roll each ball into a circular disc.

7. Roast on the hot pan, using oil as needed so the brown spots appear on both sides.

8. Continue the process for all the remaining balls.

9. Store the roasted paratha in an Aluminum wrap or clean cotton napkin.

 

Note -

1. Turnip Greens Paneer already has salt in it. But since we are adding flour, more salt is needed.

2. Squish paneer pieces by hand before mixing with wheat flour.

3. Depending on the size of the balls, the count of the parathas may change.

Palak Paneer Paratha

 

This is what I do with any leftover Palak Paneer. It gets transformed into delicious paratha., which makes an awesome wrap.

 

Palak Paneer Paratha

Spinach-Cheese Flatbread

Ingredients

1 recipe Palak Paneer or Saag Paneer

Wheat flour as needed

salt as needed

 

Rice or wheat flour for dredging

oil for roasting

 

Method

1. Discard any whole spices from the leftover palak paneer.

2. Grind to a smooth paste using a blender, without adding any water.

3. Take it out in a plate or paraat. Add some salt.

4. Add as much wheat flour as needed to knead a soft dough.

5. Add spoonful of oil and knead again.

6. Make uniform balls.

7. Roll into a thin disc of desired diameter, using flour for dredging.

8. Roast on a hot griddle, using oil as necessary, till brown spots appear on both sides. Sometimes I roast right on the flame, fulka style to avoid any oil.

 

Note -

1. Though leftover palak paneer already has salt, the paratha needs more salt as wheat flour is added. Adjust according to taste.

2. Serve it as an accompaniment with the meal or use it as a wrap.

 

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