Paneer Bhurji Paratha

Little A loves parathas. He is 9.5 months now and toothless. But you will be amazed at how those hard gums can actually break down food and chew efficiently. I made Paneer Bhurji for dinner last night and since Baby Led Weaning is all about sharing the same meals with your little ones I made Paneer Bhurji Stuffed Paratha for him. Make sure you leave out salt (additional salt is not required for babies under 1 year. Breastmilk contains enough sodium and excess is harmful for your little one's kidneys) and chili. All other spices are ok since they add flavors to your baby's portion. If you are wondering what Baby Led Weaning is please read my previous post HERE. 

This makes a great lunch box recipe for toddlers too.  

You Will Need:

Paneer Bhurji, Recipe HERE

Chapathi Dough (Wheat)

Ghee to smear

The Cooking:

Step 1:

Prepare the paneer bhurji according to the recipe. Instead of salt you can add a dash of lime juice. Remember to leave out chili. 

Step 2:

Roll out two chapathis from the dough and place a generous tablespoon of bhurji on to one chapathi and spread evenly. Place the other rolled chapathi over the bhurji and gently roll the top with the rolling pin sealing off the edges. 

Step 3:

Place the paratha on a hot pan and smear ghee on one side. Cook for few seconds then slip and smear the ghee on the other. Cook till the paratha is done. Cut the paratha into strips and serve on to little one's plate / tray to pick and eat. 

Happy Baby Led Weaning!

Vegetarian

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Paneer Bhurji

This is a mandatory post. As Little A is growing by leaps and bounds its so hectic right now that am trying to squeeze cooking between his so unpredictable naps. And I literally just gave up blogging! But thank god I have a pushy hubby and Big A has been nudging me to keep the foodie and blogger in my alive! So am sorry I have been ignoring my blog for long and the poor photographs that may follow. Because when I shot this pic Little A almost pulled the plate down :D 

So, PANEER BHURJI / scrambled cottage cheese is such a quick fix. Its super tasty and you could also make this as a paratha stuffing, sandwiched between bread slices or simply spread over a dosa....Little A too loved this when I stuffed this in a paratha and smeared it with ghee, of course dont add chilli and salt if you are planning on offering this to your baby. 

Serves 3

You Will Need:

200g of Crumbled / Coarsely Grated (NOT FINELY) Paneer / Cottage Cheese, I used Homemade

1/2 tsp of Cumin Seeds

1 Medium Onion, Finely Chopped

1/2 Red Bell Pepper, Finely Chopped (Totally Optional)

1/2 tsp of Ginger Garlic Paste

1 Large Tomato, Finely Chopped

1 Green Chilli, Finely Chopped

1/4 tsp of Tumeric Powder

1/4 tsp Gram Masala

1/4 tsp Red Chilli Powder

1/4 tsp Coriander Powder

1 tsp of Kasuri Methi, Crushed between your palms

Salt to taste

2 tbsp of Oil

Some Chopped Coriander Leaves  

The Cooking:

Heat oil in a non - stick pan. Once hot crackle cumin seeds and add the chopped green chillies. Then add the onions and saute till pink and translucent followed by ginger garlic paste. Saute on medium for 2 mins and add the tomatoes when the onions are golden brown. Add the red bell pepper and saute for a min. Now add the salt, red chilli powder, coriander powder, garam masala and kasuri methi. Saute for 4 - 5 mins till the raw flavours are gone. 

Now tumble in the grated / crumbled paneer and mix well. Add the chopped coriander leaves and cook on medium heat for 2 mins or till the paneer is well mixed with the gravy and become soft. Take off heat and serve hot with roti / rice!

Happy Cooking! 

Vegetarian

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