Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 8 to 10 pan cakes
Ingredients
For The Pancakes
1 cup moong (whole green gram) , soaked overnight
1/2 cup rice (chawal) , soaked overnight
1 slit green chilli
2 tsp chopped ginger (adrak)
salt to taste
1/2 cup grated processed cheese
For The Topping
2 tbsp green chutney
1 tomato , finely chopped
2 tbsp tomato sauce
1 tsp chaat masala
To Be Mixed Together For The Potato Mixture
1 large potato , mashed
1 tsp lemon juice
salt to taste
1 tsp roasted cumin seeds (jeera) powder
Method
Combine all the ingredients for pancakes, except the cheese, add a little water and mix well to make a smooth batter.Heat the oil on a tava and pour a little batter and spread clock wise on the griddle and make small pancakes.When the pancake is about to be done, add a little cheese on it and cook it again for a minute.Remove and keep aside.On a serving dish place the pancake and add the toppings, potato mixture on the cheesy side.Repeat the same process for the remaining batter.Serve immediately.
Tip:
Tip:You can try your choice of toppings.
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Tuesday, May 10, 2016
Surti Undhiyu
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings
Ingredients
For The Muthiya
1 cup chopped fenugreek (methi)
1 cup besan (bengal gram flour)
1 tbsp rice flour (chawal ka atta)
1 tsp turmeric powder (haldi)
1 tbsp red chilli powder
1 tbsp coriander-cumin seeds powder
salt to taste
a pinch of baking soda
1 to 2 tbsp oil
oil for shallow frying
water for kneading
Other Ingredients
150 gms surti papadi (fresh vaal) , stringed and cut into halves
4 small brinjal (baingan / eggplant) , sliced
4 to 5 sliced tendli
1 medium potato , cut into cubes
2 tbsp surti papdi seeds (fresh vaal seeds)
2 to 3 tbsp chopped coriander (dhania)
salt to taste
a pinch of baking soda
1 cup water
1 tbsp oil
To Be Mixed Together For The Masala
1 tbsp garlic-ginger-green chilli paste
1 1/2 tsp turmeric powder (haldi)
2 tbsp red chilli powder
1 1/2 coriander-cumin seeds (dhania-jeera) powder
1/2 cup grated coconut
a pinch of asafoetida (hing)
Method
For the muthiyas
For the muthiyasIn a deep bowl combine the fenugreek leaves, besan, rice flour, turmeric powder, coriander-cumin powder, salt, baking soda and oil and knead using little water.Divide the dough into equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.Heat oil in a kadhai and shallow fry until brown all sides.Transfer to a plate. Keep aside.
How to proceed
How to proceedHeat oil in a pressure cooker, add papdi, papdi dhana, potatoes, tendli, brinjal and saute for a minute.Add the coriander leaves and the masala and mix well.Now add salt and a pinch of baking soda and mix well.Add water, mix well and pressure cook for 3 whistles.Once the pressure releases, open the pressure cooker and layer the muthiyas.Again close the lid, and pressure cook for 2 whistles.Once pressure releases, open and transfer to a cooking pan very gently, as the muthiyas should not break.If the undhiyu looks dry, add needed water and cook for a minute.If the undhiyu looks watery, keep on high to medium flame and cook until water dries.Garnish with freshly chopped coriander leaves.Serve with hot puris and shrikand.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings
Ingredients
For The Muthiya
1 cup chopped fenugreek (methi)
1 cup besan (bengal gram flour)
1 tbsp rice flour (chawal ka atta)
1 tsp turmeric powder (haldi)
1 tbsp red chilli powder
1 tbsp coriander-cumin seeds powder
salt to taste
a pinch of baking soda
1 to 2 tbsp oil
oil for shallow frying
water for kneading
Other Ingredients
150 gms surti papadi (fresh vaal) , stringed and cut into halves
4 small brinjal (baingan / eggplant) , sliced
4 to 5 sliced tendli
1 medium potato , cut into cubes
2 tbsp surti papdi seeds (fresh vaal seeds)
2 to 3 tbsp chopped coriander (dhania)
salt to taste
a pinch of baking soda
1 cup water
1 tbsp oil
To Be Mixed Together For The Masala
1 tbsp garlic-ginger-green chilli paste
1 1/2 tsp turmeric powder (haldi)
2 tbsp red chilli powder
1 1/2 coriander-cumin seeds (dhania-jeera) powder
1/2 cup grated coconut
a pinch of asafoetida (hing)
Method
For the muthiyas
For the muthiyasIn a deep bowl combine the fenugreek leaves, besan, rice flour, turmeric powder, coriander-cumin powder, salt, baking soda and oil and knead using little water.Divide the dough into equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.Heat oil in a kadhai and shallow fry until brown all sides.Transfer to a plate. Keep aside.
How to proceed
How to proceedHeat oil in a pressure cooker, add papdi, papdi dhana, potatoes, tendli, brinjal and saute for a minute.Add the coriander leaves and the masala and mix well.Now add salt and a pinch of baking soda and mix well.Add water, mix well and pressure cook for 3 whistles.Once the pressure releases, open the pressure cooker and layer the muthiyas.Again close the lid, and pressure cook for 2 whistles.Once pressure releases, open and transfer to a cooking pan very gently, as the muthiyas should not break.If the undhiyu looks dry, add needed water and cook for a minute.If the undhiyu looks watery, keep on high to medium flame and cook until water dries.Garnish with freshly chopped coriander leaves.Serve with hot puris and shrikand.
Mattar Paneer Paratha
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 6 servings
Ingredients
3 cups whole wheat flour (gehun ka atta)
1 cup boiled green peas
salt to taste
200 gms grated paneer (cottage cheese)
1 tsp chilli powder
2 chopped green chillies
2 to 3 tsp ghee
Method
Blend the green peas in a mixer till smooth puree.Add the puree to the wheat flour, add salt, mix well and knead into a smooth dough, using water.Divide the dough into 6 equal portions and keep aside.Combine the paneer, salt ,red chilli powder and green chillies and mix well.Divide the mixture into 6 equal portions and keep aside.Roll out a portion of the dough into a circle of 4\"diameter.Place a portion of the paneer mixture and seal the edges and roll out again into a circle of 6\" diameter.Repeat the same to make 5 more parathas.Heat a tava and cook using oil, till golden brown spots appear on both the sides.Serve hot.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 6 servings
Ingredients
3 cups whole wheat flour (gehun ka atta)
1 cup boiled green peas
salt to taste
200 gms grated paneer (cottage cheese)
1 tsp chilli powder
2 chopped green chillies
2 to 3 tsp ghee
Method
Blend the green peas in a mixer till smooth puree.Add the puree to the wheat flour, add salt, mix well and knead into a smooth dough, using water.Divide the dough into 6 equal portions and keep aside.Combine the paneer, salt ,red chilli powder and green chillies and mix well.Divide the mixture into 6 equal portions and keep aside.Roll out a portion of the dough into a circle of 4\"diameter.Place a portion of the paneer mixture and seal the edges and roll out again into a circle of 6\" diameter.Repeat the same to make 5 more parathas.Heat a tava and cook using oil, till golden brown spots appear on both the sides.Serve hot.
Wholesome Parathas
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 parathas
Ingredients
50 gms spinach (palak) , blanched and chopped
50 gms cabbage , boiled and chopped
50 gms onions , chopped
50 gms boiled potatoes , mashed
50 gms carrot , boiled and chopped
2 cups whole wheat flour (gehun ka atta)
1 tbsp grated paneer (cottage cheese)
1 tbsp oil
1 tbsp curds (dahi)
a pinch of cumin seeds (jeera)
1 tbsp ginger-garlic (adrak-lehsun) paste
1 to 2 green chillies , finely chopped
freshly ground black pepper powder to taste
salt to taste
oil for cooking
Method
Combine all the ingredients in a bowl, mix well and knead into a soft dough, without adding water.Divide the dough into 4 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot with chutney or tea.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 4 parathas
Ingredients
50 gms spinach (palak) , blanched and chopped
50 gms cabbage , boiled and chopped
50 gms onions , chopped
50 gms boiled potatoes , mashed
50 gms carrot , boiled and chopped
2 cups whole wheat flour (gehun ka atta)
1 tbsp grated paneer (cottage cheese)
1 tbsp oil
1 tbsp curds (dahi)
a pinch of cumin seeds (jeera)
1 tbsp ginger-garlic (adrak-lehsun) paste
1 to 2 green chillies , finely chopped
freshly ground black pepper powder to taste
salt to taste
oil for cooking
Method
Combine all the ingredients in a bowl, mix well and knead into a soft dough, without adding water.Divide the dough into 4 equal portions and roll out each portion into a circle of 6\" diameter, using the flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot with chutney or tea.
Minti Jain Momos
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 8 momos
Ingredients
For The Momos Wrapper
1 cup plain flour (maida)
1/4 tsp baking powder
salt to taste
1 tbsp ghee
For Stuffing
1 tbsp ghee
1 tsp chilli paste
1/4 cup chopped capsicum
1/4 cup chopped cabbage
2 tbsp chopped french beans
1 tsp freshly ground black pepper powder
1 tsp chaat masala
1/4 cup finely chopped mint leaves (phudina)
1 tsp lemon juice
1/2 tsp sugar
salt to taste
1/4 cup grated paneer (cottage cheese)
1/4 cup grated processed cheese
Other Ingredients
1 tbsp plain flour (maida) mixed with 1 tbsp water
Method
For the momos wrapper
For the momos wrapperSieve the flour, baking powder and salt together in a bowl.Add ghee and warm water gradually and knead the dough to a soft dough.Keep aside for 30 minutes, covered with a damp muslin cloth.Divide the dough into 8 equal portions.Roll out each portion into a 75 mm. (3\") diameter circle to make a momo wrapper.Keep aside, covered with a damp muslin cloth.
For the stuffing
For the stuffingHeat the ghee in a pan.Add chilly paste, all the vegetables and sauté for few minutes on a medium flame.Add the black pepper powder, chat masala, mint, salt, sugar, lime juice, paneer and cheese and mix it well and remove from the flame. Keep aside.
How to proceed
How to proceedPlace a momos wrapper on a flat dry surface and put 2 tsp of the stuffing in the centre.Apply the flour paste along the edges and fold over to make a semi-circle.Pinch at the outer rim.Repeat with the remaining momo wrappers and stuffing to make 7 more momos.Arrange the momos in a steamer plate and steam for 10 minutes.Serve hot.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 8 momos
Ingredients
For The Momos Wrapper
1 cup plain flour (maida)
1/4 tsp baking powder
salt to taste
1 tbsp ghee
For Stuffing
1 tbsp ghee
1 tsp chilli paste
1/4 cup chopped capsicum
1/4 cup chopped cabbage
2 tbsp chopped french beans
1 tsp freshly ground black pepper powder
1 tsp chaat masala
1/4 cup finely chopped mint leaves (phudina)
1 tsp lemon juice
1/2 tsp sugar
salt to taste
1/4 cup grated paneer (cottage cheese)
1/4 cup grated processed cheese
Other Ingredients
1 tbsp plain flour (maida) mixed with 1 tbsp water
Method
For the momos wrapper
For the momos wrapperSieve the flour, baking powder and salt together in a bowl.Add ghee and warm water gradually and knead the dough to a soft dough.Keep aside for 30 minutes, covered with a damp muslin cloth.Divide the dough into 8 equal portions.Roll out each portion into a 75 mm. (3\") diameter circle to make a momo wrapper.Keep aside, covered with a damp muslin cloth.
For the stuffing
For the stuffingHeat the ghee in a pan.Add chilly paste, all the vegetables and sauté for few minutes on a medium flame.Add the black pepper powder, chat masala, mint, salt, sugar, lime juice, paneer and cheese and mix it well and remove from the flame. Keep aside.
How to proceed
How to proceedPlace a momos wrapper on a flat dry surface and put 2 tsp of the stuffing in the centre.Apply the flour paste along the edges and fold over to make a semi-circle.Pinch at the outer rim.Repeat with the remaining momo wrappers and stuffing to make 7 more momos.Arrange the momos in a steamer plate and steam for 10 minutes.Serve hot.
Masaledar Parathas
Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 12 to 14 parathas
Ingredients
3 cups whole wheat flour (gehun ka atta)
3/4 cup rice flour (chawal ka atta)
1 tsp green chilli paste
1/4 tsp turmeric powder (haldi)
3/4 tsp coriander (dhania)
1/4 tsp chilli powder
salt to taste
a pinch of asafoetida (hing)
2 tsp powdered sugar
sour curd for kneading dough as required
oil for cooking
rice flour (chawal ka atta) for rolling
Method
Combine all the ingredients in a deep bowl and knead into soft dough using sour curds. Keep aside for 5-10 minutes.Divide the dough into 14 equal portions and roll out each portion of the dough into a circle of 75 mm. (3\") diameter using rice flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Tip:
Tip:You can serve hot or can eat on next day also. This parathas can be store for 3-4 days also.
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 12 to 14 parathas
Ingredients
3 cups whole wheat flour (gehun ka atta)
3/4 cup rice flour (chawal ka atta)
1 tsp green chilli paste
1/4 tsp turmeric powder (haldi)
3/4 tsp coriander (dhania)
1/4 tsp chilli powder
salt to taste
a pinch of asafoetida (hing)
2 tsp powdered sugar
sour curd for kneading dough as required
oil for cooking
rice flour (chawal ka atta) for rolling
Method
Combine all the ingredients in a deep bowl and knead into soft dough using sour curds. Keep aside for 5-10 minutes.Divide the dough into 14 equal portions and roll out each portion of the dough into a circle of 75 mm. (3\") diameter using rice flour for rolling.Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.Serve hot.
Tip:
Tip:You can serve hot or can eat on next day also. This parathas can be store for 3-4 days also.
Hariyali Roti
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings:
Ingredients
2 cups whole wheat flour (gehun ka atta)
1 bunch of spinach (palak)
100 gms paneer (cottage cheese)
3 green chillies, finely chopped
6 tbsp ghee
salt to taste
Method
Boil paklak and grind into a paste.Knead the flour with the palak paste to form a dough in green colour.Grate panner and mix finely chopped green chillies.Add salt and pepper to the panner.Make balls of panner and keep aside.Make 12 balls of the dough. Roll out with the help of little flour and fill the panner mixture in it.Close it and again roll. make it in the size of a puri.Heat a griddle and put the roti and fry with ghee. Serve it hot with chutney"}]
Cook: 20 mins
Total Time: 40 mins
Servings:
Ingredients
2 cups whole wheat flour (gehun ka atta)
1 bunch of spinach (palak)
100 gms paneer (cottage cheese)
3 green chillies, finely chopped
6 tbsp ghee
salt to taste
Method
Boil paklak and grind into a paste.Knead the flour with the palak paste to form a dough in green colour.Grate panner and mix finely chopped green chillies.Add salt and pepper to the panner.Make balls of panner and keep aside.Make 12 balls of the dough. Roll out with the help of little flour and fill the panner mixture in it.Close it and again roll. make it in the size of a puri.Heat a griddle and put the roti and fry with ghee. Serve it hot with chutney"}]
Bajra Nu Halwa
Preparation:5 mins
Cook: 25 mins
Total Time: 30 mins
Servings: Makes 4 serving
Ingredients
1 cup bajra (black millet) flour
1 cup milk powder
3 tbsp powdered almonds (badam)
1/2 cup ghee
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
a pinch of saffron (kesar) strands
a pinch of salt
1/2 cup thinly sliced mixed nuts
Method
Heat the ghee in a pan, add the nuts and saute for a few minutes. Remove and keep aside.In the same ghee, add bajra flour and saute on a slow flame till well roasted and aromatic.Add the milk powder, almond powder and cardamom powder, mix well and saute on a slow flame for a few more minutes till milk powder and flour gets a nice roasting aroma.Remove from the flame and keep aside to cool for a few minutes.Add the 2 cups of boiling water and mix well so that no lump remains.Cover and cook on a slow flame for 5 minutes.Add the sugar and crushed saffron and the fried sliced nuts, mix well and cook on a slow flame for 3 minutes.Remove from the flame and keep aside for 5 minutes.Serve hot.
Cook: 25 mins
Total Time: 30 mins
Servings: Makes 4 serving
Ingredients
1 cup bajra (black millet) flour
1 cup milk powder
3 tbsp powdered almonds (badam)
1/2 cup ghee
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
a pinch of saffron (kesar) strands
a pinch of salt
1/2 cup thinly sliced mixed nuts
Method
Heat the ghee in a pan, add the nuts and saute for a few minutes. Remove and keep aside.In the same ghee, add bajra flour and saute on a slow flame till well roasted and aromatic.Add the milk powder, almond powder and cardamom powder, mix well and saute on a slow flame for a few more minutes till milk powder and flour gets a nice roasting aroma.Remove from the flame and keep aside to cool for a few minutes.Add the 2 cups of boiling water and mix well so that no lump remains.Cover and cook on a slow flame for 5 minutes.Add the sugar and crushed saffron and the fried sliced nuts, mix well and cook on a slow flame for 3 minutes.Remove from the flame and keep aside for 5 minutes.Serve hot.