Preparation:null
Cook: null
Total Time: 0 mins
Servings:
Ingredients
1 cup chana dal (split Bengal gram)
1 1/2 cups sugar
1 1/2 cups plain flour (maida)
a few cardamoms (elaichi)
2 tbsp grated coconut
1/4 tsp turmeric powder (haldi)
a pinch of salt
3 tbsp sesame (til) oil
ghee for frying required amt.
Method
Take a vessel seive maida with salt and turmeric, sprinkle warm water little by little and make like a chappathi dough. make a hole in the middle, pour the sesame oil cover it with the same dough and close the vessel and keep aside for 30-45 mts.Pressure cook dal with little turmeric with enough water for 3 whistle. once it is cool drain the water completely.grind it in a mixie with the sugar into a fine paste.Take a pan, add 1 tbls of ghee, add the grated coconut saute for few mts then add the ground dal, elachi and cook until the dal is done and it is thick. cool the dal.Take rice flour in a seperate plate. Take maida dough spread like chappathi, keep the pooran insite, make a ball and spread like thin chappathi. if the dough sticks when spreading touch with the rice flour.Heat the tawa, spread little ghee on it and cook the chapathis.Serve hot or cold.
Tuesday, February 3, 2015
Appalu
Preparation:12 mins
Cook: 15 mins
Total Time: 27 mins
Servings: Makes 8 to 10 appalus
Ingredients
500 gms rice flour (chawal ka atta)
250 gms grated jaggery (gur)
2 tsp cardamom (elaichi) powder
oil for deep frying
roasted sesame seeds (til)
Method
Boil 1 cup of water in a deep pan and add the jaggery, mix well and cook till the bubbles are formed.Remove from the flame, add the cardamom powder and ghee and mix well.Add the rice flour gradually and mix well to make a semi-soft dough.Divide the dough into equal portions and pat each portion to make a vada.Heat the oil in a kadhai and deep fry each vada till golden brown and crisp from all the sides.Roll them over sesame seeds and serve.
Cook: 15 mins
Total Time: 27 mins
Servings: Makes 8 to 10 appalus
Ingredients
500 gms rice flour (chawal ka atta)
250 gms grated jaggery (gur)
2 tsp cardamom (elaichi) powder
oil for deep frying
roasted sesame seeds (til)
Method
Boil 1 cup of water in a deep pan and add the jaggery, mix well and cook till the bubbles are formed.Remove from the flame, add the cardamom powder and ghee and mix well.Add the rice flour gradually and mix well to make a semi-soft dough.Divide the dough into equal portions and pat each portion to make a vada.Heat the oil in a kadhai and deep fry each vada till golden brown and crisp from all the sides.Roll them over sesame seeds and serve.
Carrot Sweet Dosa
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 dosas
Ingredients
1 cup grated carrot
1 cup whole wheat flour (gehun ka atta)
pinch of salt
1/4 cup grated jaggery (gur)
1/2 cup milk
ghee for cooking
Method
Combine all ingredients in a bowl along with 1/2 cup water, mix well and make a smooth batter of pouring consistency.Pour the batter on a hot pan and spread using a spoon in a circular motion to make small round dosa.Cook using little ghee till they turn golden brown form both the sides.Serve hot with more ghee on top.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 4 to 5 dosas
Ingredients
1 cup grated carrot
1 cup whole wheat flour (gehun ka atta)
pinch of salt
1/4 cup grated jaggery (gur)
1/2 cup milk
ghee for cooking
Method
Combine all ingredients in a bowl along with 1/2 cup water, mix well and make a smooth batter of pouring consistency.Pour the batter on a hot pan and spread using a spoon in a circular motion to make small round dosa.Cook using little ghee till they turn golden brown form both the sides.Serve hot with more ghee on top.
Pulse Paratha
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 2 to 3 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 tsp salt
1 tsp oil
For The Stuffing
2 tbsp oil
1/2 cup soaked chana dal (split bengal gram)
3 tbsp fennel seeds (saunf)
1 tsp garam masala
1 tsp dried mango powder (amchur)
salt to taste
2 green chillies , chopped
2 red chillies
2 tbsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
1 onion , chopped
salt to taste
2 tbsp chopped coriander (dhania)
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 3 equal portions and keep aside.
For the stuffing
For the stuffingHeat the oil in a kadhai, add the fennel seeds and saute on a medium flame for 30 seconds.Add the chana dal and cook for 2 t 3 minutes.Add the garam masala and salt and mix well. Cover and cook till the dal is cooked.Remove form the flame and keep aside to cool.Heat another pan and dry roast the coriander seeds , cumin seeds and red chilly for 2 minutes.Cool and blend in a mixer to a smooth powder. Keep aside.Combine the dal, grounded masala, onion, coriander annd green chillies and mix well.Divide the mixture into 3 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 2 more parathas.Serve hot.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 2 to 3 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 tsp salt
1 tsp oil
For The Stuffing
2 tbsp oil
1/2 cup soaked chana dal (split bengal gram)
3 tbsp fennel seeds (saunf)
1 tsp garam masala
1 tsp dried mango powder (amchur)
salt to taste
2 green chillies , chopped
2 red chillies
2 tbsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
1 onion , chopped
salt to taste
2 tbsp chopped coriander (dhania)
Method
For the dough
For the doughCombine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 3 equal portions and keep aside.
For the stuffing
For the stuffingHeat the oil in a kadhai, add the fennel seeds and saute on a medium flame for 30 seconds.Add the chana dal and cook for 2 t 3 minutes.Add the garam masala and salt and mix well. Cover and cook till the dal is cooked.Remove form the flame and keep aside to cool.Heat another pan and dry roast the coriander seeds , cumin seeds and red chilly for 2 minutes.Cool and blend in a mixer to a smooth powder. Keep aside.Combine the dal, grounded masala, onion, coriander annd green chillies and mix well.Divide the mixture into 3 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a circle of 4” diameter.Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Repeat the same steps to make 2 more parathas.Serve hot.
Rice and Moong Dal Steamed Balls
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 18 to 20 pieces
Ingredients
1 cup rice semolina (idli rawa)
1/4 cup moong dal (split green gram)
salt to taste
1 tbsp ghee
1 1/4 cups grated coconut
Method
Boil 13/4 cup water with moong dal for 10 minutes.Add the salt and rice semolina and mix well to avoid any lumps.Add coconut and mix it well.Allow it to cool for 15 minutes.Make round balls with this mixture and place it in greased steam plates.Steam it for 10 minutes.Serve hot.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 18 to 20 pieces
Ingredients
1 cup rice semolina (idli rawa)
1/4 cup moong dal (split green gram)
salt to taste
1 tbsp ghee
1 1/4 cups grated coconut
Method
Boil 13/4 cup water with moong dal for 10 minutes.Add the salt and rice semolina and mix well to avoid any lumps.Add coconut and mix it well.Allow it to cool for 15 minutes.Make round balls with this mixture and place it in greased steam plates.Steam it for 10 minutes.Serve hot.
Punjabi Pancakes
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup besan (bengal gram flour)
1/4 cup quick cooking rolled oats
water as per requirement
1 chopped onion
2 tbsp chopped coriander (dhania)
2 tbsp chopped spinach (palak)
salt to taste
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp coriander seeds powder
1 tsp chopped green chillies
1 tsp chopped ginger (adrak)
1/2 tsp powdered sugar
a pinch baking soda
olive oil to roast
For Garnishing
1/4 cup grated paneer (cottage cheese)
Method
Combine all the ingredients in a bowl, mix well and make little thin batter and keep aside for half an hour.Add the soda and keep for 5 minutes.Heat non stick pan and apply little olive oil.Pour small laddle of batter and make 5\" round pancake and Roast golden and semi crisp on both the sides. Serve hot.Garnish it with grated paneer.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup besan (bengal gram flour)
1/4 cup quick cooking rolled oats
water as per requirement
1 chopped onion
2 tbsp chopped coriander (dhania)
2 tbsp chopped spinach (palak)
salt to taste
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp coriander seeds powder
1 tsp chopped green chillies
1 tsp chopped ginger (adrak)
1/2 tsp powdered sugar
a pinch baking soda
olive oil to roast
For Garnishing
1/4 cup grated paneer (cottage cheese)
Method
Combine all the ingredients in a bowl, mix well and make little thin batter and keep aside for half an hour.Add the soda and keep for 5 minutes.Heat non stick pan and apply little olive oil.Pour small laddle of batter and make 5\" round pancake and Roast golden and semi crisp on both the sides. Serve hot.Garnish it with grated paneer.
Paneer Makhanwala By Bhaviniparekh2001
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 4 servings
Ingredients
ghee for frying
250 gms paneer (cottage cheese) , cut into cubes of 1\" each
1 onion
2\" ginger (adrak) piece
3 tsp garlic (lehsun)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
2 cardamoms
1 stick cinnamon (dalchini)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
1/4 tsp sugar
3 tbsp tomato puree
2 tbsp fresh cream
2 tbsp butter
1 tsp dried fenugreek leaves (kasuri methi)
For The Garnish
1/2 tbsp chopped coriander (dhania)
1/2 tbsp grated paneer (cottage cheese) or processed cheese
Method
Heat the ghee in a kadhai and deep fry the paneer till it turns light golden in colour from all the sides. Remove on an absorbent paper and keep aside.Grind the onions, ginger and garlic to a paste. Keep aside.Heat 1/2 tbsp of ghee (use the one, in which paneer was fried) in a heavy saucepan, add the cloves, bayleaf, cardamom and cinnamon and fry for 3-4 seconds on a medium flame.Add the grounded paste and saute till the paste turns to golden brown in colour on a medium flame.Add the dry masalas, salt, sugar and tomato puree, mix well and fry for 2 minutes.Add 2 cups of water and simmer for 7-8 minutes.Add the cream, butter, dried fenugreek leaves, paneer pieces, mix well and cook for 2 minutes.Transfer to serving dish and garnish with coriander and grated paneer or cheese.Serve hot.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 4 servings
Ingredients
ghee for frying
250 gms paneer (cottage cheese) , cut into cubes of 1\" each
1 onion
2\" ginger (adrak) piece
3 tsp garlic (lehsun)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
2 cardamoms
1 stick cinnamon (dalchini)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste
1/4 tsp sugar
3 tbsp tomato puree
2 tbsp fresh cream
2 tbsp butter
1 tsp dried fenugreek leaves (kasuri methi)
For The Garnish
1/2 tbsp chopped coriander (dhania)
1/2 tbsp grated paneer (cottage cheese) or processed cheese
Method
Heat the ghee in a kadhai and deep fry the paneer till it turns light golden in colour from all the sides. Remove on an absorbent paper and keep aside.Grind the onions, ginger and garlic to a paste. Keep aside.Heat 1/2 tbsp of ghee (use the one, in which paneer was fried) in a heavy saucepan, add the cloves, bayleaf, cardamom and cinnamon and fry for 3-4 seconds on a medium flame.Add the grounded paste and saute till the paste turns to golden brown in colour on a medium flame.Add the dry masalas, salt, sugar and tomato puree, mix well and fry for 2 minutes.Add 2 cups of water and simmer for 7-8 minutes.Add the cream, butter, dried fenugreek leaves, paneer pieces, mix well and cook for 2 minutes.Transfer to serving dish and garnish with coriander and grated paneer or cheese.Serve hot.
Paneer Butter Masala Subzi
Preparation:5 mins
Cook: 20 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings
Ingredients
200 gms paneer (cottage cheese) cubes
200 gms tomato puree
2 tsp butter
2-3 chopped green chillies
2 chopped onions
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp asafoetida (hing)
2 tsp of chilli powder
1 tsp of turmeric powder (haldi)
1 tsp of cumin seeds (jeera) powder
1 tsp of coriander (dhania) powder
1 tsp of garam masala
3-4 cardamom (elaichi)
1 cinnamon (dalchini) stick
1 tsp sugar
salt to taste
1 cup water
1/2 cup fresh cream
Method
Heat the butter in a non stick pan or wok.Add the cumin seeds and fennel seeds, cinnamon stick and green cardamom.Once the cumin seeds start to crackle add 1/2 tsp of hing.Next we add the finely chopped onions and green chillies and saute of 5 to 6 minutes till the onions are light golden brown.Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Add the tomato puree and mix well for 5 to 6 minutes for the masala to get incorporated with the puree.Add the salt and mix well.Add the paneer cubes and mix gently for 4 to 5 minutes.Add the sugar and water and mix well.Cover the pan or wok with a lid and let it cook on low flame for 3 to 4 minutes.Before serving add the fresh cream and give it a stir. (optional)Serve hot with rotis or phulkas.
Cook: 20 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings
Ingredients
200 gms paneer (cottage cheese) cubes
200 gms tomato puree
2 tsp butter
2-3 chopped green chillies
2 chopped onions
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp asafoetida (hing)
2 tsp of chilli powder
1 tsp of turmeric powder (haldi)
1 tsp of cumin seeds (jeera) powder
1 tsp of coriander (dhania) powder
1 tsp of garam masala
3-4 cardamom (elaichi)
1 cinnamon (dalchini) stick
1 tsp sugar
salt to taste
1 cup water
1/2 cup fresh cream
Method
Heat the butter in a non stick pan or wok.Add the cumin seeds and fennel seeds, cinnamon stick and green cardamom.Once the cumin seeds start to crackle add 1/2 tsp of hing.Next we add the finely chopped onions and green chillies and saute of 5 to 6 minutes till the onions are light golden brown.Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.Add the tomato puree and mix well for 5 to 6 minutes for the masala to get incorporated with the puree.Add the salt and mix well.Add the paneer cubes and mix gently for 4 to 5 minutes.Add the sugar and water and mix well.Cover the pan or wok with a lid and let it cook on low flame for 3 to 4 minutes.Before serving add the fresh cream and give it a stir. (optional)Serve hot with rotis or phulkas.
Dahiwale Parathe
Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 8 to 9 paranthas
Ingredients
500 gms plain flour (maida)
2 tsp salt
1 tsp carom seeds (ajwain)
1 tbsp dried fenugreek leaves (kasuri methi)
8 tbsp ghee for kneading
1/2 cup milk
1 cup curds (dahi)
ghee for cooking
Method
Sieve maida and add the salt, carom seeds, kasoori methi and ghee, mix well.Add the curds, mix well and knead into a soft dough, usin milk as required.Cover with a wet muslin cloth and keep aside for 2-3 hours.Divide the dough into 8 to 9 equal portions.Roll out each portion into a circle of 6\" diameter.Heat a tava and cook each paratha using little ghee, till golden brown spots appear on both the sides.Serve hot.
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 8 to 9 paranthas
Ingredients
500 gms plain flour (maida)
2 tsp salt
1 tsp carom seeds (ajwain)
1 tbsp dried fenugreek leaves (kasuri methi)
8 tbsp ghee for kneading
1/2 cup milk
1 cup curds (dahi)
ghee for cooking
Method
Sieve maida and add the salt, carom seeds, kasoori methi and ghee, mix well.Add the curds, mix well and knead into a soft dough, usin milk as required.Cover with a wet muslin cloth and keep aside for 2-3 hours.Divide the dough into 8 to 9 equal portions.Roll out each portion into a circle of 6\" diameter.Heat a tava and cook each paratha using little ghee, till golden brown spots appear on both the sides.Serve hot.
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