Haldirams

Rumali roti is een traditioneel Indiaas platbrood dat dun en zacht is, vergelijkbaar met een grote, dunne zakdoek, vandaar de naam "rumali", wat in het Hindi "zakdoek" betekent. Het deeg voor rumali roti wordt meestal gemaakt van tarwebloem en water, soms met toevoeging van yoghurt of melk voor zachtheid. Het deeg wordt uitgerold tot een zeer dunne cirkel en vervolgens gebakken op een platte tava (koekenpan) of tandoor (kleioven). Het wordt vaak geserveerd met gekruide gerechten zoals curry's of dal, en wordt gebruikt om voedsel op te scheppen of als een wrap voor vlees of groenten.

Rumali roti is a traditional Indian flatbread that is thin and soft, resembling a large, thin handkerchief, hence the name "rumali," which means "handkerchief" in Hindi. The dough for rumali roti is typically made from wheat flour and water, sometimes with the addition of yogurt or milk for softness. The dough is rolled out into a very thin circle and then cooked on a flat griddle (tava) or tandoor (clay oven). It is often served with spiced dishes such as curries or dal, and is used to scoop up food or as a wrap for meats or vegetables.

Palak paneer is a classic North Indian dish made with paneer (Indian cottage cheese) cooked in creamy spinach (palak) gravy. It is a nutritious and flavorful vegetarian dish that is often enjoyed with roti (Indian bread) or rice. Here's a recipe for palak paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 4 cups fresh spinach leaves, washed and blanched
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 cup heavy cream or yogurt (optional)
• Salt to taste
• 2 tablespoons ghee (clarified butter) or oil

Instructions:

1. Blanch the spinach leaves by boiling them in water for 2-3 minutes. Drain and immediately transfer them to a bowl of ice water to retain the green color. Drain again and blend the spinach to a smooth puree. Set aside.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the turmeric powder, coriander powder, and garam masala. Mix well and cook for a few minutes.
7. Add the spinach puree and salt. Stir well and let it simmer for 5-6 minutes to allow the flavors to blend.
8. If using cream or yogurt, add it at this stage and mix well. Cook for another 2 minutes.
9. Add the paneer cubes to the spinach gravy and gently mix to coat them with the sauce.
10. Cook for 2-3 minutes on low heat to heat the paneer cubes through.
11. Remove from heat and serve hot with roti, naan, or rice.

Palak paneer is a vibrant and healthy dish that combines the goodness of spinach with the creamy richness of paneer. The flavors of spices and the creamy texture make it a popular choice among vegetarians and paneer lovers.

Paneer Kulcha is a delicious Indian bread stuffed with a spiced paneer (Indian cottage cheese) filling. It's a popular choice for meals and can be enjoyed with various side dishes like chole (chickpea curry), raita, or simply with a side of pickle. Here's a recipe for making paneer kulcha:

Ingredients:

For the dough:

• All-purpose flour (maida): 2 cups
• Yogurt: 1/4 cup
• Baking powder: 1/2 teaspoon
• Baking soda: 1/4 teaspoon
• Sugar: 1 teaspoon
• Salt: 1/2 teaspoon
• Water: As needed
• Oil: 1 tablespoon

For the paneer filling:

• Paneer (Indian cottage cheese): 200g, crumbled
• Onions: 1 medium, finely chopped
• Green chilies: 2-3, finely chopped (adjust to taste)
• Fresh coriander leaves: A handful, chopped
• Red chili powder: 1/2 teaspoon
• Garam masala: 1/2 teaspoon
• Chaat masala: 1/2 teaspoon
• Salt: To taste

Instructions:

Preparing the dough:

1. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt.
2. Add yogurt and oil to the dry ingredients.
3. Gradually add water and knead to form a soft and smooth dough. The dough should be slightly sticky but manageable.
4. Cover the dough with a damp cloth and let it rest for about 2 hours, allowing it to ferment.

Making the paneer filling:

1. In a bowl, mix the crumbled paneer, finely chopped onions, chopped green chilies, chopped coriander leaves, red chili powder, garam masala, chaat masala, and salt.
2. Mix well to combine all the ingredients. The paneer mixture should be well-spiced and flavorful.

Assembling and cooking the kulchas:

1. Divide the dough into equal-sized balls. Also, divide the paneer mixture into equal portions.
2. Take one dough ball and flatten it slightly. Place a portion of the paneer mixture in the center.
3. Gather the edges of the dough to enclose the filling and seal it properly. Flatten the ball slightly.
4. Dust the ball with a little flour and roll it out gently into a round kulcha. It should be thicker than a regular roti.
5. Heat a tawa (griddle) or a pan over medium heat. Once hot, place the rolled kulcha on the tawa.
6. Cook one side until you see bubbles forming on the surface.
7. Flip the kulcha and cook the other side. Apply a little ghee or oil on the cooked side.
8. Press gently with a spatula, and cook until both sides are golden brown and cooked through.
9. Remove the kulcha from the tawa and repeat the process with the remaining dough and filling.

Serving: Serve the hot paneer kulchas with chole, raita, or any side dish of your choice. You can also enjoy them with a dollop of butter or yogurt.

Paneer kulchas are a delightful combination of soft bread and flavorful filling. They're perfect for a satisfying and comforting meal, and you can customize the spice level and filling ingredients according to your preference.