Paneer Beetroot Paranthas (Indian Stuffed Flat-bread with Paneer)

Ingredients

• 1 cup crumble cottage cheese (paneer)
• 3/4 cup beetroot juice
• 2 cups whole wheat flour 
• 1/4 tsp ginger-garlic paste
• 1/2 tsp carom seeds
• 3 tsp fresh chopped coriander leaves
• 3 tsp oil
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1/2 tsp grated ginger
• 1 tsp chaat masala
• 1/2 tsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste

Method
- In a big mixing bowl, combine flour, ginger-garlic paste, salt, carom seeds, 1 tsp chopped coriander leaves, 2 tsp oil, and mix well. Slowly add beetroot juice and knead it into a semi-soft dough (add a bit water if needed). Form the dough into a big ball and sprinkle oil around it. Cover the dough with cling wrap and set aside to rest for 10 minutes.
- Combine the rest of the ingredients and salt in another bowl. Mix well.
- Divide the dough into equal portions and shape into balls. Flatten the ball a little and place a spoonful of paneer mixture in the center and enclose the mixture. Roll out into paranthas dusting with flour.
- Heat a non-stick pan or tawa, place the paranthas one by one on it, and cook basting with a bit oil till both sides are evenly done.
- Sprinkle chaat masala on top and serve hot.

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Vietnamese Stuffed Bitter Melon Soup (Canh Khổ Qua Dồn)

Ingredients

• 800g bitter melon, make a side split along the melon or cut into 3 inch cylinder, core removed
• 500g clown knife fish paste 
• 15g dried wood-ear mushroom, soaked in warm water and finely chopped
• 30g glass noodle, soaked in warm water and roughly chopped
• 2 tbsp minced shallot
• 3 tbsp fish sauce
• 2 liters of chicken stock 
• Chicken powder or knorr seasoning powder
• Salt, sugar, ground pepper to taste

Method
- Heat water in a big pot, when it comes to a boil, add all the bitter melons and let it be for 30 seconds, remove the bitter melons from pot, rinse well under cold water and discard the water (It is to reduce the bitterness of the melons)
- In a large mixing bowl, combine knife fish paste, mushroom, glass noodle and minced shallot. Season with 1 tsp each of salt, sugar, chicken powder and lots of ground pepper. Mix well and knead for 5 minutes. Cover and refrigerate for 30 minutes.
- Stuff the fish mixture into the bitter melon. Try to stuff them neither too loose or too tight.
- Fill a large pot with chicken stock, add fish sauce and bring to a boil. Then gently drop the stuffed bitter melons into the stock. Cook for 15-20 minutes, uncovered until tender. Occasionally skim off the foam if any.
- For a nicer presentation, blanch some spring onions and tie a bow at the middle of the bitter melons. Garnish with cilantro and serve hot with steamed rice.

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