Preparation:15 mins
Cook: 40 mins
Total Time: 55 mins
Servings: Makes 10 to 12 parathas
Ingredients
For The Dough
3 cups whole wheat flour (gehun ka atta)
2 tbsp ghee or oil
1/2 tsp salt
For The Filling:-
1 cup crumbled paneer (cottage cheese)
2 tsp chopped green chillies
1 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chopped ginger (adrak)
2 tbsp chopped coriander (dhania)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
For the dough
For the doughSieve the flour with the salt.Rub the ghee or oil to the flour, add enough water and knead a soft dough.Divide the dough into 10 equal sieze balls.Cover with damp cloth and keep it aside.
For the filling
For the fillingCombine all the ingredients in a bowl and mix well. Keep aside.
How to proceed
How to proceedFlatten each ball a little and put a tbsp of the filling in the centre. Cover the filling by gathering the edges. Press and roll out using little flour into a small round parathas.Cook the paratha on a hot tava, using little oil cook untill brown spots appear on both sides.Repeat for the rest of the dough and the filling.Serve hot.
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Wednesday, February 17, 2016
Salad with Papad
Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 6 servings
Ingredients
5 roasted papad cones
To Be Mixed Together For The Salad
1/4 cup chopped spring onions
1/2 tsp madras curry powder
1 tbsp finely chopped celery
2 tbsp chopped apple
1 tbsp chopped green garlic (hara lehsun)
1/4 cup finely chopped radish pods (mogri)
2 tbsp chopped tomatoes
2 tbsp chopped cucumber
2 tsp lemon juice
1 tsp roasted cumin seeds (jeera) powder
salt to taste
For The Garnish
2 tbsp crushed papad
2 tbsp pomegranate (anar) seeds
Method
Fill the papad cones with salad just before serving.Serve immediately garnished with crushed papad and pomegranate.
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 6 servings
Ingredients
5 roasted papad cones
To Be Mixed Together For The Salad
1/4 cup chopped spring onions
1/2 tsp madras curry powder
1 tbsp finely chopped celery
2 tbsp chopped apple
1 tbsp chopped green garlic (hara lehsun)
1/4 cup finely chopped radish pods (mogri)
2 tbsp chopped tomatoes
2 tbsp chopped cucumber
2 tsp lemon juice
1 tsp roasted cumin seeds (jeera) powder
salt to taste
For The Garnish
2 tbsp crushed papad
2 tbsp pomegranate (anar) seeds
Method
Fill the papad cones with salad just before serving.Serve immediately garnished with crushed papad and pomegranate.
Makhana Ke Halwa
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
4 to 6 tsp ghee
1 cup makhana ka atta
1 cup sugar
chopped mixed nuts for garnishing
Method
Heat a pan and dry roast the atta till golden brown. Keep aside.In the same pan, heat the ghee, add the atta and saute for more 5 minutes.Add the sugar and 2 cups water and mix well till the sugar dissolves.Remove form the flame and add the remaining ghee and mix well.Spread in a greased place, garnish with nuts and keep aside to cool.Cut into desired pieces and serve.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 5 servings
Ingredients
4 to 6 tsp ghee
1 cup makhana ka atta
1 cup sugar
chopped mixed nuts for garnishing
Method
Heat a pan and dry roast the atta till golden brown. Keep aside.In the same pan, heat the ghee, add the atta and saute for more 5 minutes.Add the sugar and 2 cups water and mix well till the sugar dissolves.Remove form the flame and add the remaining ghee and mix well.Spread in a greased place, garnish with nuts and keep aside to cool.Cut into desired pieces and serve.
Dharbari Bhindi
Preparation:10 minutes
Cook: 15 minutes
Total Time: 25 mins
Servings:
Ingredients
500 gms ladies finger (bhindi)
100 gms mava (khoya)
100 gms besan (Bengal gram flour)
50 gms cashewnuts (kaju)
50 gms raisins (kismis)
1 tsp black peppercorns (kalimirch)
salt to taste
1 tsp turmeric powder (haldi)
1 tbsp chaat masala
200 gms onions
250 gms tomatoes
25 gms ginger (adrak)
25 gms garlic (lehsun)
2 tsp coriander (dhania) seeds
oil for frying
Method
Slit bhindi length wise .
prepare the filling :-
prepare the filling :-Take besan in a pan and broil.Add khoya and broil little more.Add salt, pepper, chat masala and broken cashewnut and raisins and mix well.
how to proceed
how to proceedFill the filling in the bhindi.Deep fry them and put them on an absorbant paper to extract as much oil as possible.Take little oil in a pan ,shallow fry whole corriander seeds add ginger and garlic paste, add chopped onions, turmuric powder, cook till iol seperates.Make puree of tomatoes and add to the cooking mixture , cook it till it attains a thick consistency.Add it to the fried bhindi and stir them to cover it with the thick sauce.Garnish it with grated khoya and serve it hot.
Cook: 15 minutes
Total Time: 25 mins
Servings:
Ingredients
500 gms ladies finger (bhindi)
100 gms mava (khoya)
100 gms besan (Bengal gram flour)
50 gms cashewnuts (kaju)
50 gms raisins (kismis)
1 tsp black peppercorns (kalimirch)
salt to taste
1 tsp turmeric powder (haldi)
1 tbsp chaat masala
200 gms onions
250 gms tomatoes
25 gms ginger (adrak)
25 gms garlic (lehsun)
2 tsp coriander (dhania) seeds
oil for frying
Method
Slit bhindi length wise .
prepare the filling :-
prepare the filling :-Take besan in a pan and broil.Add khoya and broil little more.Add salt, pepper, chat masala and broken cashewnut and raisins and mix well.
how to proceed
how to proceedFill the filling in the bhindi.Deep fry them and put them on an absorbant paper to extract as much oil as possible.Take little oil in a pan ,shallow fry whole corriander seeds add ginger and garlic paste, add chopped onions, turmuric powder, cook till iol seperates.Make puree of tomatoes and add to the cooking mixture , cook it till it attains a thick consistency.Add it to the fried bhindi and stir them to cover it with the thick sauce.Garnish it with grated khoya and serve it hot.
Methi Rice Dosa
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 15 dosas
Ingredients
3/4 cup urad dal (split black lentils)
2 tsp fenugreek (methi) seeds
3 cups steamed rice (chawal)
1 cup rice (chawal)
8 black peppercorns (kalimirch)
5 whole dry kashmiri red chillies
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup oil
Method
Combine the urad dal and methi seeds and soak in enough water for 3 hours.Blend in a mixer till smooth and keep aside.Combine the streamed rice and raw rice and soak in enough water for 3 hours.Add the pepper, red chillies and salt and blend in a mixer till smooth. Keep aside.Combine the urad dal-methi and rice mixture in a deep bowl and mix well.Cover and keep aside to ferment for 6 to 8 hours.Add the salt and turmeric powder, mix well and pour a spoonful of batter on a hot tava and prepare mini dosas using little oil.Serve immediately.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 15 dosas
Ingredients
3/4 cup urad dal (split black lentils)
2 tsp fenugreek (methi) seeds
3 cups steamed rice (chawal)
1 cup rice (chawal)
8 black peppercorns (kalimirch)
5 whole dry kashmiri red chillies
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup oil
Method
Combine the urad dal and methi seeds and soak in enough water for 3 hours.Blend in a mixer till smooth and keep aside.Combine the streamed rice and raw rice and soak in enough water for 3 hours.Add the pepper, red chillies and salt and blend in a mixer till smooth. Keep aside.Combine the urad dal-methi and rice mixture in a deep bowl and mix well.Cover and keep aside to ferment for 6 to 8 hours.Add the salt and turmeric powder, mix well and pour a spoonful of batter on a hot tava and prepare mini dosas using little oil.Serve immediately.
Brown Rice Kheer
Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup brown rice
5 cups milk
3 cups water
1 cup sugar
1 tsp cardamom (elaichi) powder
1 tbsp ghee
pinch of saffron (kesar) strands
2 tbsp condensed milk
2 cups grated carrot
Method
Soak brown rice in warm water for 24 hours.Now drain the rice completely, and heat ghee in a heavy bottomed pan.Fry the rice in this ghee at medium flame for 5-6 min.Transfer the rice to pressure cooker and add 3 cups of water and pressure cook for two whistles.When the pressure ease off, add milk and carrot and simmer for 20-25 min stirring frequently in between.The milk should remain half of its quantity by now.Add cardamom, sugar and condensed milk and stir for 10 more min till the kheer thickens.Mix saffron with 2 tbsp of milk and add to this kheer, mix and turn off the flame.You can garnish with nuts, serve hot or chilled.
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 to 6 servings
Ingredients
1 cup brown rice
5 cups milk
3 cups water
1 cup sugar
1 tsp cardamom (elaichi) powder
1 tbsp ghee
pinch of saffron (kesar) strands
2 tbsp condensed milk
2 cups grated carrot
Method
Soak brown rice in warm water for 24 hours.Now drain the rice completely, and heat ghee in a heavy bottomed pan.Fry the rice in this ghee at medium flame for 5-6 min.Transfer the rice to pressure cooker and add 3 cups of water and pressure cook for two whistles.When the pressure ease off, add milk and carrot and simmer for 20-25 min stirring frequently in between.The milk should remain half of its quantity by now.Add cardamom, sugar and condensed milk and stir for 10 more min till the kheer thickens.Mix saffron with 2 tbsp of milk and add to this kheer, mix and turn off the flame.You can garnish with nuts, serve hot or chilled.
Tasty Oats Dosa
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 serving
Ingredients
1 cup brown rice
1/2 cup urad dal (split black lentils)
1 1/2 cups quick cooking rolled oats
1 tsp fenugreek (methi) seeds
1/4 cup cooked rice (chawal)
salt to taste
oil for cooking
Method
Clean, wash and soak the rice, urad dal and fenugreek seeds separately in water overnight or for 5 to 6 hours.Drain and keep aside.Soak the oats in water for 30 to 40 minutes.Combine the oats, rice, urad dal, fenugreek seeds and cooked rice and blend in a mixer into a smooth paste.Cover and keep aside for 8 to 10 hours for fermenting.Add the salt and mix well.Heat a tava and spread a spoonful of batter in a thin circle to make a dosa.Cook using little oil, till it turns golden brown and crisp.Repeat with the remaining batter to make more such dosas.Serve hot.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 4 serving
Ingredients
1 cup brown rice
1/2 cup urad dal (split black lentils)
1 1/2 cups quick cooking rolled oats
1 tsp fenugreek (methi) seeds
1/4 cup cooked rice (chawal)
salt to taste
oil for cooking
Method
Clean, wash and soak the rice, urad dal and fenugreek seeds separately in water overnight or for 5 to 6 hours.Drain and keep aside.Soak the oats in water for 30 to 40 minutes.Combine the oats, rice, urad dal, fenugreek seeds and cooked rice and blend in a mixer into a smooth paste.Cover and keep aside for 8 to 10 hours for fermenting.Add the salt and mix well.Heat a tava and spread a spoonful of batter in a thin circle to make a dosa.Cook using little oil, till it turns golden brown and crisp.Repeat with the remaining batter to make more such dosas.Serve hot.
Mavinakai Anna
Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 5 to 6 servings
Ingredients
To Be Mixed and Ground To Paste:
1 cup grated coconut
1 tsp mustard seeds ( rai / sarson)
5 to 6 whole dry kashmiri red chilli
1/2 tsp turmeric powder (haldi)
For The Tempering:
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
3 to 4 whole dry kashmiri red chillies, broken into pieces
2 tbsp groundnuts
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal
Other Ingredients
2 cups cooked rice (chawal)
3/4 cup grated raw mango
salt to taste
Method
For the tempering
For the temperingHeat oil in a kadhai and add the mustard seeds.When the seeds crackle, add the chana dal, udad dal,groundnuts, broken red chillies,curry leaves and asafoetida, mix well and saute till the dals turn pink in colour. Keep aside.
How to proceed
How to proceedIn a deep pan, add the rice and put 1/2 tsp oil so that each grain of rice get seperated.Add the prepared paste and mix gently.Add the raw mango and salt and mix gently.Pour the prepared tempering and mix well.Sere warm.
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 5 to 6 servings
Ingredients
To Be Mixed and Ground To Paste:
1 cup grated coconut
1 tsp mustard seeds ( rai / sarson)
5 to 6 whole dry kashmiri red chilli
1/2 tsp turmeric powder (haldi)
For The Tempering:
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
3 to 4 whole dry kashmiri red chillies, broken into pieces
2 tbsp groundnuts
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal
Other Ingredients
2 cups cooked rice (chawal)
3/4 cup grated raw mango
salt to taste
Method
For the tempering
For the temperingHeat oil in a kadhai and add the mustard seeds.When the seeds crackle, add the chana dal, udad dal,groundnuts, broken red chillies,curry leaves and asafoetida, mix well and saute till the dals turn pink in colour. Keep aside.
How to proceed
How to proceedIn a deep pan, add the rice and put 1/2 tsp oil so that each grain of rice get seperated.Add the prepared paste and mix gently.Add the raw mango and salt and mix gently.Pour the prepared tempering and mix well.Sere warm.
Whole Bajra Idli
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 6 to 7 idlis
Ingredients
1 cup whole bajra (black millet)
1 tbsp idly rice (chawal) /
1/2 cup curds (dahi)
1/4 to 1/2 cup urad dal (split black lentils)
1 tbsp semolina (rava) /
a big pinch cumin seeds (jeera)
1 small carrot
few coriander (dhania) leaves
salt to taste
Method
Heat a heavy pan on medium heat, add whole bajra and fry them till aromatic and golden brown.Before removing from heat, add the idly rice in the hot pan.Cool and soak the roasted whole bajra along with idly rice in enough water for 6 – 8 hours.Wash thoroughly and soak urad dal in enough water for an hour or two.Grind the soaked whole bajra and idly rice and curd into smooth paste along with soaked urad dal.Add just enough water to make the ground mixture soft and thick.Peel, remove ends and grate the carrot.Wash and finely chop coriander.In a mixing bowl, add ground whole bajra batter, sooji, grated carrot, cumin seeds, coriander and salt.Add few tbsps of water if required to make the batter thin enough to pour into molds.Grease idly mold with a dollop of ghee and fill in the idly batter.Steam the idly for 10-15 minutes or until they cook and become soft.Serve whole bajra idly with coconut chutney or tomato chutney.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 6 to 7 idlis
Ingredients
1 cup whole bajra (black millet)
1 tbsp idly rice (chawal) /
1/2 cup curds (dahi)
1/4 to 1/2 cup urad dal (split black lentils)
1 tbsp semolina (rava) /
a big pinch cumin seeds (jeera)
1 small carrot
few coriander (dhania) leaves
salt to taste
Method
Heat a heavy pan on medium heat, add whole bajra and fry them till aromatic and golden brown.Before removing from heat, add the idly rice in the hot pan.Cool and soak the roasted whole bajra along with idly rice in enough water for 6 – 8 hours.Wash thoroughly and soak urad dal in enough water for an hour or two.Grind the soaked whole bajra and idly rice and curd into smooth paste along with soaked urad dal.Add just enough water to make the ground mixture soft and thick.Peel, remove ends and grate the carrot.Wash and finely chop coriander.In a mixing bowl, add ground whole bajra batter, sooji, grated carrot, cumin seeds, coriander and salt.Add few tbsps of water if required to make the batter thin enough to pour into molds.Grease idly mold with a dollop of ghee and fill in the idly batter.Steam the idly for 10-15 minutes or until they cook and become soft.Serve whole bajra idly with coconut chutney or tomato chutney.
Authentic Bombay Pavbhaji
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 to 3 plates
Ingredients
1 capsicum , finely chopped
3 tomatoes , finely chopped
4 boiled potatoes
1/2 cup boiled cauliflower florets (optional)
1/2 cup boiled green peas
2 onions , finely chopped
1 green chilly finely chopped
6-7 crushed garlic (lehsun) clove (laung / lavang)
1 tbsp crushed ginger (adrak)
1 tbsp lemon juice
salt to taste
a pinch turmeric powder (haldi)
2 tbsp kashmiri red chilli powder
1-2 tbsp pavbhaji masala
a pinch asafoetida (hing)
1 tsp dried fenugreek leaves (kasuri methi)
butter to cook
chopped coriander (dhania) for garnishing
Method
Take large flat bottom pan and heat it.Add the capsicum, add little water and let cook on medium high flame.Keep on adding little water at time if needed.When they softens, add the tomatoes and keep on mixing and pressing them with help of a masher.Keep adding little water time to time.When both gets combined and are cooked well, add the boiled and mashed potato, cauliflower and green peas, mix well and cook using potato masher, adding little water.Add a tbsp of butter, salt, turmeric, chilli powder and 1/2 to 1 tablespoon pavbhaji masala and mix well with crusher.In a different small pan heat 1 tbsp butter, add the onions and saute for a minute.Add the green chillies, ginger and garlic and saute them for one more minute.Add the asafoetida, kasoori methi, chilli powder, pavbhaji masala, a handful of coriander and little water and cook for 2 more minutes.Add this to the pan in which vegetables are cooking.Mix everything very well, add water if required and simmer the bhaji for 5 more minutes.Again add 1 tbsp butter, one tsp lemon juice, coriander and salt and mix well.Serve ho garnished with coriander and chopped onions.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 2 to 3 plates
Ingredients
1 capsicum , finely chopped
3 tomatoes , finely chopped
4 boiled potatoes
1/2 cup boiled cauliflower florets (optional)
1/2 cup boiled green peas
2 onions , finely chopped
1 green chilly finely chopped
6-7 crushed garlic (lehsun) clove (laung / lavang)
1 tbsp crushed ginger (adrak)
1 tbsp lemon juice
salt to taste
a pinch turmeric powder (haldi)
2 tbsp kashmiri red chilli powder
1-2 tbsp pavbhaji masala
a pinch asafoetida (hing)
1 tsp dried fenugreek leaves (kasuri methi)
butter to cook
chopped coriander (dhania) for garnishing
Method
Take large flat bottom pan and heat it.Add the capsicum, add little water and let cook on medium high flame.Keep on adding little water at time if needed.When they softens, add the tomatoes and keep on mixing and pressing them with help of a masher.Keep adding little water time to time.When both gets combined and are cooked well, add the boiled and mashed potato, cauliflower and green peas, mix well and cook using potato masher, adding little water.Add a tbsp of butter, salt, turmeric, chilli powder and 1/2 to 1 tablespoon pavbhaji masala and mix well with crusher.In a different small pan heat 1 tbsp butter, add the onions and saute for a minute.Add the green chillies, ginger and garlic and saute them for one more minute.Add the asafoetida, kasoori methi, chilli powder, pavbhaji masala, a handful of coriander and little water and cook for 2 more minutes.Add this to the pan in which vegetables are cooking.Mix everything very well, add water if required and simmer the bhaji for 5 more minutes.Again add 1 tbsp butter, one tsp lemon juice, coriander and salt and mix well.Serve ho garnished with coriander and chopped onions.
Methi Bhaath
Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups cooked rice
4 cups chopped fenugreek (methi) leaves
4 to 5 green chillies , finely chopped
3 tsp lemon juice
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp chana dal (split bengal gram)
1/4 tsp urad dal (split black lentils)
1/4 tsp turmeric powder (haldi)
salt to taste
Method
Heat the oil in a kadhai and add the mustard seeds, chana dal and urad dal.When the seeds crackle, add the turmeric powder, green chillies and methi leaves, mix well and cook for 5-8 minutes.Spread the cooked rice in a flat deep bowl and spread the methi mixture, add the salt and lemon juice and mix well.Serve hot.
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 3 to 4 servings
Ingredients
2 cups cooked rice
4 cups chopped fenugreek (methi) leaves
4 to 5 green chillies , finely chopped
3 tsp lemon juice
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp chana dal (split bengal gram)
1/4 tsp urad dal (split black lentils)
1/4 tsp turmeric powder (haldi)
salt to taste
Method
Heat the oil in a kadhai and add the mustard seeds, chana dal and urad dal.When the seeds crackle, add the turmeric powder, green chillies and methi leaves, mix well and cook for 5-8 minutes.Spread the cooked rice in a flat deep bowl and spread the methi mixture, add the salt and lemon juice and mix well.Serve hot.