Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 servings
Ingredients
10 to 15 potato wafers
2 boiled and mashed potatoes
1/4 cup green chutney
meethi chutney
sev for sprinkling
chopped coriander (dhania) for garnishing
Method
Place the wafers on a plate and put equal amounts of mashed potatoes on each wafer.Put some green chutney and meethi chutney.Sprinkle little salt, sev and coriander.Serve immediately.
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Thursday, August 11, 2016
Navratna Paratha
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 6 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
For The Stuffing
2 tbsp oil
9 tbsp shredded cabbage
9 tbsp sliced onions
6 tbsp sliced capsicum
6 tbsp sliced carrots
6 tsp chopped french beans
6 tbsp chopped cauliflower
3 green chillies , chopped
6 tsp chopped coriander (dhania)
6 tsp sliced raw mangoes
3 tsp cumin seeds (jeera)
salt to taste
1 1/2 tsp garam masala
3 tsp ginger (adrak) juice
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 6 equal portions and keep aside.
For the stuffing
For the stuffingHeat oil in a kadhai , add the cumin seeds,green chillies and onions, mix well and saute for a minute.Add the cauliflower , capsicum and beans, mix well and saute for another min.Add the carrots and cabbage, mix well and cook till the vegetables are soft.Add the garam masala and salt, mix well and cook for 2 min.Remove from the flame, add the mango and coriander and mix well.Cool and divide the stuffing into 6 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 steps to make 5 more parathas.Serve hot with chutney or tea.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 6 parathas
Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste
For The Stuffing
2 tbsp oil
9 tbsp shredded cabbage
9 tbsp sliced onions
6 tbsp sliced capsicum
6 tbsp sliced carrots
6 tsp chopped french beans
6 tbsp chopped cauliflower
3 green chillies , chopped
6 tsp chopped coriander (dhania)
6 tsp sliced raw mangoes
3 tsp cumin seeds (jeera)
salt to taste
1 1/2 tsp garam masala
3 tsp ginger (adrak) juice
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 6 equal portions and keep aside.
For the stuffing
For the stuffingHeat oil in a kadhai , add the cumin seeds,green chillies and onions, mix well and saute for a minute.Add the cauliflower , capsicum and beans, mix well and saute for another min.Add the carrots and cabbage, mix well and cook till the vegetables are soft.Add the garam masala and salt, mix well and cook for 2 min.Remove from the flame, add the mango and coriander and mix well.Cool and divide the stuffing into 6 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 steps to make 5 more parathas.Serve hot with chutney or tea.
Herbal Apple Kheer
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
1 1/2 cups rice vermicelli (seviyan)
2 cups milk
1 tsp ghee
1/2 cup peeled and chopped apple
4 tbsp sugar
a few cashewnut
a few raisins (kismis)
1 tsp cardamom (elaichi) powder
2 tbsp chopped basil leaves
For The Garnish
a few saffron (kesar) strands strands
2 tbsp blanched and pistachio slivers
Method
Heat the ghee in a deep pan, add the vermicelli and saute for 2 minutes.Add the milk, mix well and bring it to boil.Add the sugar, mix well and bring to boil till the vermicelli is cooked and sugar is completely dissolved.Add the apple, cardamom powder, cashewnuts, raisin, basil and mix well and cook for a minute.Serve hot garnished with pista and kesar.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 to 6 servings
Ingredients
1 1/2 cups rice vermicelli (seviyan)
2 cups milk
1 tsp ghee
1/2 cup peeled and chopped apple
4 tbsp sugar
a few cashewnut
a few raisins (kismis)
1 tsp cardamom (elaichi) powder
2 tbsp chopped basil leaves
For The Garnish
a few saffron (kesar) strands strands
2 tbsp blanched and pistachio slivers
Method
Heat the ghee in a deep pan, add the vermicelli and saute for 2 minutes.Add the milk, mix well and bring it to boil.Add the sugar, mix well and bring to boil till the vermicelli is cooked and sugar is completely dissolved.Add the apple, cardamom powder, cashewnuts, raisin, basil and mix well and cook for a minute.Serve hot garnished with pista and kesar.
Irumban Puli – Puliogare
Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
ingredients
raw rice (chawal) or basmati – 200 grams.
irumban puli – 250 grams
jaggery (gur) – 25 grams
coconut – 25 grams
urad dal (split black lentils) – 25 grams
channa dal – 25 grams
pepper – 2 grams
red chilli – 6 nos
onion (finely chopped) – 100 grams
coriander (dhania) powder – 20 grams
ground nut – 30 grams
for tempering
mustard
curry leaves
coriander (dhania) leaves
Method
Method:Cook the rice and keep it aside to cool.Dry roast urad dal, channa dal, pepper, red chillies and coconut. Powder and keep aside.Wash the irumban puli and steam it till it is half cooked. I micro-waved the puli for about 4 minutes.Let it cool and then make a fine paste of the puli.Heat oil in a kadai. Roast the ground nuts until they turn dark brown. Keep it aside.To the remaining oil add mustard. When it sputters add curry leaves and onion. Saute the onion for about 5 minutes.Add the puli paste. Add salt and turmeric powder as well as the jaggery. Simmer for about 3 minutes.Add the grounded coconut-dal mixture and coriander powder. Simmer for 5 minutes till the gravy thickens.Remove it from stove and mix with the rice. Add 1 spoon of ghee and garnish with coriander leavesServe this puliogare hot with chips or papad.
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 3 to 4 servings
Ingredients
ingredients
raw rice (chawal) or basmati – 200 grams.
irumban puli – 250 grams
jaggery (gur) – 25 grams
coconut – 25 grams
urad dal (split black lentils) – 25 grams
channa dal – 25 grams
pepper – 2 grams
red chilli – 6 nos
onion (finely chopped) – 100 grams
coriander (dhania) powder – 20 grams
ground nut – 30 grams
for tempering
mustard
curry leaves
coriander (dhania) leaves
Method
Method:Cook the rice and keep it aside to cool.Dry roast urad dal, channa dal, pepper, red chillies and coconut. Powder and keep aside.Wash the irumban puli and steam it till it is half cooked. I micro-waved the puli for about 4 minutes.Let it cool and then make a fine paste of the puli.Heat oil in a kadai. Roast the ground nuts until they turn dark brown. Keep it aside.To the remaining oil add mustard. When it sputters add curry leaves and onion. Saute the onion for about 5 minutes.Add the puli paste. Add salt and turmeric powder as well as the jaggery. Simmer for about 3 minutes.Add the grounded coconut-dal mixture and coriander powder. Simmer for 5 minutes till the gravy thickens.Remove it from stove and mix with the rice. Add 1 spoon of ghee and garnish with coriander leavesServe this puliogare hot with chips or papad.
Stuffed Zucchini with Madrasi Tadka
Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 4 serving
Ingredients
12 zucchini slices , cut 2 inches thick
2 cups cooked rice (chawal)
2 medium sized onions
4 medium sized tomatoes
2 tbsp tamarind (imli) pulp
1 tsp mustard seeds ( rai / sarson)
2 tbsp meetha neem leaves
4 tbsp crushed coconut
2 green pepper
3 tbsp oil
salt and freshly ground black pepper powder powder to taste to taste
1 cup vegetable stock
Method
Scoop out the insides of the zucchini and keep aside.Heat oil in a broad pan,add mustard seeds,meetha neem and onion and saute it for 10 mins till they turn pinkish brown in colour.Add tomatoes, imli pulp, salt , green pepper,and chilli powder and cook for 10 minsAdd rice to it saute for 5 minsStuff the zucchini remaining spices with the mixtureAnd place it in a pre-heated oven and pour the vegetable stock into it.Cover the pan with silver foil and bake for 15 mins at 250 degree cCheck to make sure its done and serve hot.
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 4 serving
Ingredients
12 zucchini slices , cut 2 inches thick
2 cups cooked rice (chawal)
2 medium sized onions
4 medium sized tomatoes
2 tbsp tamarind (imli) pulp
1 tsp mustard seeds ( rai / sarson)
2 tbsp meetha neem leaves
4 tbsp crushed coconut
2 green pepper
3 tbsp oil
salt and freshly ground black pepper powder powder to taste to taste
1 cup vegetable stock
Method
Scoop out the insides of the zucchini and keep aside.Heat oil in a broad pan,add mustard seeds,meetha neem and onion and saute it for 10 mins till they turn pinkish brown in colour.Add tomatoes, imli pulp, salt , green pepper,and chilli powder and cook for 10 minsAdd rice to it saute for 5 minsStuff the zucchini remaining spices with the mixtureAnd place it in a pre-heated oven and pour the vegetable stock into it.Cover the pan with silver foil and bake for 15 mins at 250 degree cCheck to make sure its done and serve hot.
Brinjal Or Eggplant Fry
Preparation:15 mins
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings
Ingredients
3-4 medium size brinjals , cut into 1/2 inch slices
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp ginger (adrak) paste
salt to taste
3 tsp mustard (rai / sarson) oil
chopped coriander (dhania) for garnishing
Method
Combine the chilli powder, turmeric powder, coriander powder, cumin seeds powder, ginger paste and salt in a bowl and mix well.Apply this mixture on each brinjal slice on both the sides and keep asid efor 15 minutes.In a non stick pan or wok, heat the mustard oil and add the slices of brinjal and gently place them over the pan and fry both sides.Garnish with coriander and serve hot along with dal and rice.
Cook: 10 mins
Total Time: 25 mins
Servings: Makes 3 to 4 servings
Ingredients
3-4 medium size brinjals , cut into 1/2 inch slices
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp ginger (adrak) paste
salt to taste
3 tsp mustard (rai / sarson) oil
chopped coriander (dhania) for garnishing
Method
Combine the chilli powder, turmeric powder, coriander powder, cumin seeds powder, ginger paste and salt in a bowl and mix well.Apply this mixture on each brinjal slice on both the sides and keep asid efor 15 minutes.In a non stick pan or wok, heat the mustard oil and add the slices of brinjal and gently place them over the pan and fry both sides.Garnish with coriander and serve hot along with dal and rice.
Masala Cheese Parathas
Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 parathas
Ingredients
To Be Mixed Together Into Stuffing
2 cheese cubes , grated
2 tomatoes , finely chopped
1/2 cup chopped coriander (dhania)
salt to taste
freshly ground black pepper powder to taste
1 tsp chopped green chilles
For The Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
Other Ingredients
oil for cooking
whole wheat flour (gehun ka atta) for rolling
Method
For the dough
For the doughCombine the wheat flour, salt and oil in a deep bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 2 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 2 equal portions and keep aside.Roll 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.Serve hot.
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 parathas
Ingredients
To Be Mixed Together Into Stuffing
2 cheese cubes , grated
2 tomatoes , finely chopped
1/2 cup chopped coriander (dhania)
salt to taste
freshly ground black pepper powder to taste
1 tsp chopped green chilles
For The Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
Other Ingredients
oil for cooking
whole wheat flour (gehun ka atta) for rolling
Method
For the dough
For the doughCombine the wheat flour, salt and oil in a deep bowl, mix well and knead into a soft dough, using enough water.Divide the dough into 2 equal portions and keep aside.
How to proceed
How to proceedDivide the stuffing into 2 equal portions and keep aside.Roll 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.Serve hot.
South Indian Baigan ki Chutney
Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings
Ingredients
1 large brinjal (baingan / eggplant)
4 whole dry kashmiri red chillies
1 tbsp urad dal (split black lentils)
1 tbsp oil
1 tbsp tamarind (imli)
1/4 tsp asafoetida (hing)
salt to taste
Method
Roast brinjal on an open flame till black. Peel and keep aside,Roast the urad dal and red chillies in oil till golden brown.After the dal mixture cools down grind it with the tamarind.Add the brinjal and blend again till coarsely smooth.Transfer the mixture in a bowl and add salt and 1/4 tsp of hing and mix well.The chutney is ready, tastes delicious with rice.
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 2 to 4 servings
Ingredients
1 large brinjal (baingan / eggplant)
4 whole dry kashmiri red chillies
1 tbsp urad dal (split black lentils)
1 tbsp oil
1 tbsp tamarind (imli)
1/4 tsp asafoetida (hing)
salt to taste
Method
Roast brinjal on an open flame till black. Peel and keep aside,Roast the urad dal and red chillies in oil till golden brown.After the dal mixture cools down grind it with the tamarind.Add the brinjal and blend again till coarsely smooth.Transfer the mixture in a bowl and add salt and 1/4 tsp of hing and mix well.The chutney is ready, tastes delicious with rice.
Alu Cheese Parathas
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 parathas
Ingredients
300 gms whole wheat flour (gehun ka atta)
5 potatoes , boiled , peeled and mashed
250 gms grated mozzrella cheese
salt to taste
2 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
oil for cooking
Method
Combine the flour with enough water and knead into a soft dough.Divide the dough into 4 equal portions and keep aside.Combine the remaining ingredients in another bowl and mix well.Divide the mixture into 4 equal portions and keep aside.Roll 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 3 more parathas.Serve hot with chutney or tea.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 parathas
Ingredients
300 gms whole wheat flour (gehun ka atta)
5 potatoes , boiled , peeled and mashed
250 gms grated mozzrella cheese
salt to taste
2 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
oil for cooking
Method
Combine the flour with enough water and knead into a soft dough.Divide the dough into 4 equal portions and keep aside.Combine the remaining ingredients in another bowl and mix well.Divide the mixture into 4 equal portions and keep aside.Roll 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 3 more parathas.Serve hot with chutney or tea.