Palak Paneer Parathas with Tomato Chilli Relish

For this week's Blog hop Wednesday by Radhika, I was paired with Kalyani. She has a wonderful food blog. Most of her recipes comes in combinations. I tried out this combo. Both the Paratha and relish was well liked, my daughter who hates bell pepper gave me a double thumps up after trying this. I made a few changes to my liking in the making of the tomato relish. Mainly in the order in which the ingredients were added and also to increase the spice level as I love my food to be a  little spicy.   I have bookmarked more recipes to try from her space,as we loved this so much.

Recipe Source:Sizzling Tastebuds
Makes:  6 parathas and 3/4 cup of relish
Ingredients:
(A) For Palak Paneer Paratha:
Palak (fresh Spinach) - 15 leaves
Wholewheat flour / atta - 1 cups
Panner - 5 TBSP grated
Red chilli powder - 1/2 tsp
Salt - to taste + oil - to fry the paratha
Method:

Blanch the leaves in boiling water for 2 mins. Drain. Puree with half the grated paneer to a thick consistency without adding ANY water (spinach itself is watery). Retain the drained water from the blanched spinach. In a large bowl, add the atta (wholewheat flour), rest of the grated paneer, spinach-panner mixture, salt and red chilli powder. Incorpoate the panner and spinach well into the atta till it resembles crumbs. Now. add the preserved blanched water (from the spinach) little by litte and form into a chapati like dough. Pinch out a large lemon sized ball and roll out slightly thick parathas. Cook on a hot tava. Drizzle 1/4 tsp oil on one side. When cooked, flip on the other side till the paratha is fully cooked ( although this is a paratha, it didnt require more than 1/2 - 3/4 tsp of oil / paratha).
 Work with the remaining dough and make the rest of the parathas similarly.Serve hot with the Tomato - Chilli relish (recipe below)

(B) Tomato - Chilli Relish: This can be prepared in a larger quantity and stores well for 4 - 6 days under refrigeration. Increase the quantities if you want to prepare in bulk, and reduce the water quantity indicated below..You can enjoy this relish with chapati/ poori / curd rice or even dosas.

Ingredients:
Ripe tomatoes - 2 medium
Bell pepper - 1 medium
Green chilli - 1 no (i used the less spicy ones) - deseeded
Onion - 1 no - chopped fine
Oil for tempering
Tempering : Mustard seeds, cumin seeds, curry leaves
Turmeric powder - a dash
Tamarind paste - 1/3 TBSP
Rasam Powder -1 and 1/2 tsp
Salt - to taste
Jaggery / Sugar - 1/2 tsp
Method :
In a pan, heat 1 TBSP oil and add the tempering. Once mustard stops spluterring, add onions, turmeric and fry till translucent. Add finely chopped tomatoes and green chilly. Fry again. Add salt and 1/2 cup of water and cook covered for 4 mins. Now add the bell peppers  and cook again for 2-3 mins till the peppers are done cooking. Now add Rasam powder, tamarind paste, sugar, coriander leaves and mix well. Add a little more water to get the right consistency. Serve with Palak Paneer Paratha (recipe above) or even curd rice / chapatis / phulkas :)
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