27
Sep 19

Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)

One weekend at late night we were planning to trip to second largest city of Japan ‘Yokohama’; generally we carry our lunch because proper vegetarian lunch is not available in Japanese restaurant. In the early morning, we decided to prepare ‘lachchha paratha with bitter gourd leaf’ for lunch.

Bitter gourd leaf was available in our balcony pot; very easily and fast growing creeper in summer at Japan. My husband sows this vegetable by hobby and wants to maintain beautiful greenery; fortunately it grew very healthy creeper; to see that much verdant green and healthy plants leaves, I was planning to prepare paratha since many days.

I prepared lachchha paratha… OMG it came so tasty… there are no words to explain the taste.

When I told this to my son; he told me Mummy, types of recipe you prepare there in Japan, we never thought of…

Bitter gourd leaves have full of medicinal value; it controls the blood sugar level, reduces the risk of cancer, it helps to removes body bacteria, fungal or virus infections.

Paratha is my favorite travelling meal, although there are so many vegetarian options available near eki (station) at Yokohama, but homemade… must try the recipe and write to me…

Ingredients:

  • Aata (wheat flour): 2 cup
  • Dry Aata: ½ cup (for rolling)
  • Bitter gourd leaves: 50 gm
  • Ghee (clarified butter): 2 teaspoon (for moin that is put it into dough itself)
  • Ajwain: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Kalongi (Nigella seed): ½ teaspoon
  • Salt: 1 teaspoon
  • Ghee (clarified butter): 100 gm (to be used during roasting paratha).

Preparation:

  1. Chop bitter gourd leaves, keep aside.
  2. Take a wide vessel; put Aata, chopped bitter gourd leaves, ghee, Ajwain, fennel seed, Kalongi and salt. Mix well by rubbing between palms, add water in small quantity and knead them till the dough becomes soft.
  3.  (The dough can be made in food processor also) Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 8-10 parts and make balls; Roll the ball in 5-6 inch diameter circle; place 1 tablespoon of ghee all around the circle, sprinkle little Aata over ghee, make 1/3” wide strips like pleat with the help of two fingers and thumb as shown in photo.
  2. Slightly pull the pleats; again roll it in circular way like Swiss roll as shown in photo. Prepare all as above in advance, so that it will be easy to roll one by one at roasting time
  3. Roll this prepared Swiss roll with greased rolling pin evenly. Now layered (lachchha) raw paratha is ready as shown in photo.

Roasting the paratha:

  1. Take a Tawa (griddle), when it becomes hot; reduce the flame to medium. Place the rolled paratha on this. Cook for few seconds till it changes the color.
  2. Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
  3. After roasting 2-3 paratha crush the paratha lightly with both hands so that layers of paratha become visible.
  4. Now it is ready to serve; good to prepare lunch box or carry as a travel meal with red chili pickle.
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Ingredients
chopped leaves
The dough
Divide dough into 8-10 parts
Roll the ball
place 1 tablespoon of ghee
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
Slightly pull the pleats
roll it in circular way like Swiss roll
roll it in circular way like Swiss roll
prepared Swiss roll
roll with greased rolling pin
raw paratha is ready
Place the rolled paratha
Turn the other side
apply some ghee
cook both sides by applying ghee
crush the paratha lightly
layers of paratha
layers of paratha
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)

26
Sep 19

Badam katli (Almond sweets)

Most notable the special occasion of Deepawali is at our door step and we are in dilemma what to prepare? Now a days due to adulteration, ready made sweets are not safe; the home made ‘Badam katli’ is easy to prepare and delicious too.

You may prepare on regular days for your kids and put it into lunch box or give it with evening or morning snacks with milk, they will be very happy to eat and you will feel very relieved and happy that kids have nutritious food.

Almond is excellent source of protein, especially for vegetarian, good for children. It is comes under super food; gives huge benefits for our health, improves our skin beauty and provide age related benefits.

Ingredients:

  • Almond (Badam): 250 gm.
  • Sugar: 150-200 gm.
  • Saffron: 1 pinch
  • Milk: 1 tablespoon
  • Water: ¼ cup.
  • Ghee: 20 gm.
  • Chandi ka varak: as per requirement.
  • Butter paper: 2 sheets.

Preparation:

  1. Soak almond for about 3-4 hours, peel off the skin, grind soaked and peeled almond to fine paste with help of mixer grinder. Keep aside.
  2. Take one small bowl with a tablespoon of warm milk, add saffron. Keep aside.

Method:

  1. Take a non stick pan or heavy bottom pan; add sugar and water; stir continuously on the lower flame to makes sugar syrup, allow boiling till sugar syrup gets thread. When threading starts; means this is the right consistency of syrup.
  2. Add ground almond in it; continue to stir the mixture on medium low heat. Add ghee and saffron milk after couple of minutes. Continue stirring till mixture starts coming together and you get rolling consistency on your finger as shown in photo (It will take 10-12 minutes), don’t overcook the mixture.
  3. Take out the mixture on butter paper: knead the mixture with greased finger till it becomes smooth dough (rolling consistency) as shown in the photo. Put another butter paper over it and roll the mixture gently and evenly until ¼” thickness. Spread chandi ka varak and allow it to cool; cut into diamond shape. I used here saffron milk to decorate the sweets.
  4. Mouth melting ‘Badam katli’ is ready to eat, enjoy …
  5. Happy Deepawali…
Badam katli (Almond sweets)
Ingredients
Soaked almond
grind soaked and peeled almond
fine paste
Add ground almond
stir the mixture on medium low heat
Add ghee
Add ghee
Continue stirring till mixture starts coming together
get rolling consistency
get rolling consistency
Take out the mixture on butter paper
roll the mixture
Badam katli (Almond sweets)
Badam katli (Almond sweets)

25
Sep 19

Pumpkin Poori

Some meals stay with you for long after you had it; soft, fluffy and delicious with mild spices, prepare this ‘Pumpkin Poori’ and enjoy the cooking as well as fill the hunger of your family and friends…you will see an extraordinary atmosphere at dining table while people enjoying the recipe…

Mostly I serve piping hot, fluffy Poori as brunch on weekend; but it may be served in breakfast as well as in meal.

You can serve this recipe with Chana masala, Bhaji (Sabji), Halwa, kheer

It can be served as a variation on ceremonial function, special function or as a prasadam at the prayer time.

Ingredients:

  • Aatta (wheat flour): 250 gm
  • Pumpkin: 150-200 gm.
  • Kalongi (Nigella seed): ½ teaspoon
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon (as per taste)
  • Ghee (clarified butter): 1 tablespoon
  • Cooking oil: for deep frying

Preparation:

  1. Peel off skin of pumpkin, chop and boil (Microwave) as photo.
  2. Take a wide vessel; pour Aatta, ghee, chili powder, Kalongi and salt, mix well, add boiled pumpkin and knead them to make soft dough. (The dough can be made in food processor also).
  3. Cover and keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 12-15 parts and make balls, roll the ball in 3-4 inch diameter circle.
  2. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly, if it does not comes up, means oil is not hot enough, wait for a while and check it again.
  3. Deep fry the Poori on high flame. After they start to puff slowly turn over. Fry till it becomes golden brown.
  4. Now, mouth watering pumpkin Poori is ready to eat with sabji and lauki (bottle gourd) raita.
Pumpkin Poori
ingredients
add boiled pumpkin
The dough
Deep fry the Poori
Deep fry the Poori
Deep fry the Poori
Deep fry the Poori
Pumpkin Poori
Pumpkin Poori
Pumpkin Poori

24
Sep 19

Achari Zucchini

Traditional style of pickle in India is called ‘Achar’; the combination of spices, used in pickle is called pickle masala. This consists of spices like fenugreek, Kalongi, fennel seed etc, which is used in pickling and hence it gives a typical Indian pickle like taste and aroma.

Adding these spices-mix on daily basis; produces big change in taste and aroma, simple recipe get converted into awesome one, must try the recipe and write to me…

Ingredients:

  • Zucchini: 300 gm
  • Asafoetida: one pinch
  • Fennel seed: 1 teaspoon
  • Fenugreek seed: ½ teaspoon
  • Red chili: 1 no.
  • Cumin: ½ teaspoon
  • Kalongi: ¼ teaspoon
  • Cinnamon: 1” piece
  • Bay leaf: 1 no.
  • Chat masala: 1 teaspoon
  • Salt: half teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Mustard powder: 2 teaspoon
  • Dry mango powder: 1 teaspoon
  • Mustard oil/olive oil: 2 tablespoon

Preparation:

  1. Chop zucchini into ½”cube, keep aside.
  2. To prepare dry masala: Dry roast fennel seed, fenugreek seed, mustard, cinnamon (light brown in color). Roughly grind and keep aside.

Method:

  1. Take a fry pan, heat oil till smoke starts to appear, add Cumin, Kalongi, Red chili and Bay leaf, sputter it for few seconds. Add chopped zucchini, salt, turmeric powder, chili powder and coriander powder.
  2. Fry for couple of minutes on medium low flame with lid on, cook until zucchini is done.
  3. Stir often so that it should not burn or stick to bottom. Add dry masala and chat masala, stir fry on medium high flame for couple of minutes, put off the flame. Very tasty Achari Zucchini is ready to serve with paratha. It is very good to carry in your lunch box, ideal for travelling.
Achari Zucchini
Ingredients
Ingredients
add Cumin, Kalongi, Red chili and Bay leaf
add Cumin, Kalongi, Red chili and Bay leaf
Add chopped zucchini
Add chopped zucchini
Add chopped zucchini, salt, turmeric powder, chili powder and coriander powder
Add dry masala and chat masala
Add dry masala and chat masala
Achari Zucchini
Achari Zucchini
Achari Zucchini
Achari Zucchini
Achari Zucchini

23
Sep 19

Potato and pea curry /Aaloo matar (mutter) curry

‘Aaloo mutter’ is a favorite dish from Indian cuisine, especially from north India and Punjab region. It is prepared using potatoes and fresh peas in a spicy creamy curry; which is made from tomato/curd. Here I used curd and regular ingredients. You may add dash of butter and fresh coriander leaves to enhance the flavor.

I used here pressure cooking method, it can used as kadahi (wok) cooking too.

The recipe goes well with Roti, Chapati and Poori …

Ingredients:

  • Potato: 200 gm.
  • Fresh peas/frozen peas: 100 gm
  • Onion: 1 no. (Medium)
  • Curd/Tomato: 100 gm.
  • Ginger: 1 teaspoon (paste)
  • Mustard oil /cooking oil: 50 ml.
  • Chili powder: ½ teaspoon (as per your taste)
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Butter: 1 tablespoon
  • Garam masala powder: ½ teaspoon
  • Cumin seed: ½ teaspoon
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon

Preparation:

  1. Peel off and cut potato into cubes, keep aside.
  2. Grate onion, Keep aside.
  3. Chop ginger into fine pieces, keep aside.

Method:

  1. Take pressure cooker: put oil and heat, when it smokes add cumin seeds and bay leaf. Sputter for few seconds add ginger and onion, fry on medium flame till it gets golden brown in color.
  2. Add curd/tomato and fry on low flame till oil separates from the masala. Add peas and potatoes; stir fry for couple of minutes, now put the chili powder, coriander powder, turmeric powder and salt. Cover it and fry, about 3 to 5 minutes, stir occasionally.
  3. Add one cup of water close the lid, place the cooker on high flame, bring to full cooking pressure and put off the flame.
  4. Allow cooker to cool and open, add butter and Garam masala powder. Potato and pea curry (Aaloo matar curry) is ready. Take out into serving bowl and decorate with green coriander and serve.
Potato and pea curry /Aaloo matar (mutter) curry
Ingredients
Ingredients
add cumin seeds and bay leaf
add ginger and onion
add ginger and onion
add ginger and onion
fry on medium flame
Add curd/tomato
fry on low flame
Add peas and potatoes
Add peas and potatoes
put the chili powder, coriander powder, turmeric powder and salt
stir fry
Add one cup of water
bring to full cooking pressure
add butter and Garam masala powder
decorate with green coriander
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry