29
Mar 15

Matar (peas) stuff paratha

Ingredients:

For paratha:

  • Aatta (wheat flour): 2 cup
  • Ghee: 2 tablespoon (for moin, that is put it into dough itself).
  • Onion seed: half teaspoon
  • Aniseed: half teaspoon
  • Salt: half teaspoon.
  • Ghee: 100 gm (to be used during roasting paratha).

For stuffing:

For making dough:

  1. Take a wide vessel; pour Aatta, 2 tablespoon ghee, onion seed, aniseed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.
mutter(peas) paratha

mutter(peas) paratha

 

making dough

making dough

 

making dough

making dough

 

fried peas

fried peas

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan.
  2. Add cumin seed, funnel seed, black pepper and Asafoetida, when it turns brown, and add green chili.
  3. Stir it, saute low flame till changing color. Add peas and fry it about 3-4 minutes on medium flame.
  4. Cover it, lower the flame. Stir occasionally.
  5. Fry until it is half done, (About 5-7 minutes)
  6. Add salt, Fry till peas are done.
  7. Keep aside for half an hour.
  8. After it becomes cold, grind coarsely.
  9. Now stuffing is ready.
  10.  Divide stuffing into 8 parts and make ball.

 

stuffing

stuffing

Method:

  1. Divide dough into 8 parts, make big lemon size balls.
  2. Roll the ball in 5-6 inch diameter circle.
  3.  Place big lemon size stuffing in the center of the circle.
  4.  Fold it and seal the edges of this by pleating.
  5. Fold the edges into the center and joint properly.
  6. Now press this ball slightly with the help of palm.
  7. Again roll this ball into the wheat flour.
  8. Roll this ball with the help of rolling pin gently, till the 6 inch dia.
  9. Now raw paratha is ready.
  10. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
  11. Place the rolled paratha on this.
  12.  Cook for few seconds till it changes the color.
  13. Turn the other side and cook it by pressing gently by spatula.
  14. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still great)
  15. (It only shows that rolling is not proper).
  16. Apply some ghee and turn it.
  17. Cook both sides by applying ghee as well as pressing it lightly.
  18. Serve directly to the plate. Serve with green coriander butter milk and Gajar (carrot) & Gobhi (cauliflower) pickle.
  19. garnish with homemade butter
stuffed peas paratha

stuffed peas paratha

 

pouring ghee on the paratha

pouring ghee on the paratha

 

pouring ghee on the paratha

pouring ghee on the paratha

 

ready paratha

ready paratha

Yummy peas paratha is ready to serve.

 

 

 


14
Mar 15

Dahi (yogurt)-vada

Happy Holi!

Yummy and delicious starter is ready to serve; it is also used as a side dish. I am cooking this recipe using Urad dal (split black gram), it is good to add ginger and asafoetida as it helps in digestion and also gives nice flavor to the recipe.

Ingredients:

Preparation:

  1. Soak urad dal minimum 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of little water. Whip the paste about 5-7 minutes.
  2. Take the ginger, pill out and cut into very small pieces. Keep aside.
  3. Beat the yogurt with sugar and salt. Keep in refrigerator.

Method for making vada:

  1. Take a big mixing bowl, put dal paste, ginger, salt, dry grapes asafoetida and baking soda. Mix properly. Now batter is ready.
  2. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  3. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  4. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  5. Now, take muslin cloth spread over a bowl and tie the cloth tightly.
  6. Take tablespoon batter, make it round shaped and flat. Make a small hole in the center, as shown in photo.
  7. Gently put this (vada) into hot oil. Repeat with remaining batter. Fry till it become golden brown in color.
  8. Take out the vada and soak it into Luke warm water for about 10-20 minutes.
  9. Squeeze out vada by putting it between both palms.
  10. Arrange this vada into serving dish.
  11. Pour chilled thick beaten curd over them.
  12. Garnish with sweet tamarind chutney, black rock salt, cumin powder and chili powder.
  1. Dahi (yogurt)-vadaurad dal pasteurad dal paste
fried vada

fried vada

fried vada into water

fried vada into water

pressed veda

pressed vada

vada

vada

whipped curd

whipped curd

vada chutney curd and masala

vada chutney curd and masala

Dahi (yogurt)-vada

Dahi (yogurt)-vada

  • Yummy and delicious starter is ready to serve.
  • It is also used as a side dish.

11
Mar 15

stuff karela(bitter gourd) with onion masala

ingredients:

Preparation:

  1. Trim the both ends of karela, and carefully make slit on one side (Lengthwise).
  2. Take out all seeds from it.
  3.  Grind onion, tomato, garlic and ginger together up to fine paste.

Method:

  1. Take a nonstick fry pan, Heat oil.
  2. When smoke comes, add karela in it, and fry on high flame.
  3. Fry until karela is done, (About 5-7 minutes).  Keep aside.

Stuffing masala:

  1. Put 5 tablespoon oil in fry pan and heat it.
  2. Add aniseed, when it turns brown, add ground paste. Fry till the paste dries up and become golden brown color. (About 5-10 minutes depending upon the quantity.)
  3. Add chili powder, coriander powder, turmeric powder, and 2 teaspoon sugar and aniseed powder.
  4. Fry 1-2 minutes and add Garam masala powder. Keep aside to cool.
  5. Stuff this masala into the fried karela with the help of spoon.
stuff bitter gourd with onion paste

stuff bitter gourd with onion paste

 

raw bitter gourd

raw bitter gourd

OLYMPUS DIGITAL CAMERA

 

fried bitter gourd

fried bitter gourd

 

stuff bitter gourd with onion paste

stuff bitter gourd with onion paste

Stuff karela is ready to serve.