21
Dec 18

Cheese stuffed Besan palak cheela

This is the favorite breakfast for health conscious & fitness enthusiast who wants to eat protein rich food and avoid eating carbohydrates, especially for those who would like to go keto diet.

It is very healthy and tasty too… enjoy the recipe, pair with soup and it’s a complete meal…

Here I stuffed cheese slice in it, which is loved by children too…

Ingredients:

  • Besan (chickpea flour): 1 bowl
  • Spinach (chopped):  2 bowl
  • Salt: ½ teaspoon (as per taste)
  • Ajawine (carom seed): ¼ teaspoon
  • Cooking oil/butter: for roasting

Preparation:

  1. Grind spinach along with water, strain it and prepare 1 cup of spinach juice. Keep aside.
  2. Take a mixing bowl; put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump. Keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all over on it.
  2. Pour ladleful of batter on the centre of the tawa and quickly spread with circular motion.
  3. Cook from one side, spread ½ teaspoon of butter on the side and top. Wait for few minutes, the edges get lifted from the edge, flip it and cook both sides. Put cheese slice and fold the cheela in triangular shape or your desirable shape as shown in the photo.
  4. Transfer into serving plate ‘Besan palak cheela stuffed with cheese’ is ready to serve along with chutney or tomato ketchup.
    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Ingredients

    Ingredients

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    apply one spoon of butter

    apply one spoon of butter

    quickly spread with circular motion

    quickly spread with circular motion

    Cook from one side

    Cook from one side

    flip it and cook both sides

    flip it and cook both sides

    Put cheese slice and fold the cheela

    Put cheese slice and fold the cheela

    fold the cheela in triangular  shape

    fold the cheela in triangular
    shape

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela


17
Dec 18

Makai ka kheecha (cornmeal porridge)

I had been on trip to London. My daughter in law ordered to home delivery for lunch to an Italian restaurant. I tasted one of the dishes named ‘Polenta’. This dish made from cornmeal and taste is awesome.

That moment I recalled my childhood day, actually it was resemble to our Indian recipe ‘Makai ka kheecha’. The next morning I prepared the dish with some variation as ‘Makai ka kheecha’ traditionally served as ‘Halwa or Porridge’, but in my recipe I set this porridge in a greased plate and after cooling, cut into square and rectangle.

Many decades ago; this cornmeal recipe was traditionally associated with lower class, poor, rural and peasant people for their everyday nutrition. But now for couple of decades it has become popular in all segment of Indian society and available in the top restaurants too.

So, plan to prepare the recipe and enjoy the recipe…you may serve as porridge or make slice as per your choice but it is important to take care of the texture and consistency.

Very light to eat as breakfast…or with evening tea… as light meal…

Note: Traditionally it is made from yellow cornmeal.

Ingredients:

  • Makai ka Aata (cornmeal): 100 gm.
  • Water: 400 ml
  • Salt: ½ teaspoon
  • Butter: 2 table spoon
  • Roasted cumin powder: ½ teaspoon
  • Meetha soda (soda bicarb): 1 pinch (optional)
  • Turmeric powder: 1 pinch (optional)
  • Garlic paste: ¼ teaspoon (optional)

For seasoning:

  • Cooking oil: 1 tablespoon
  • Cumin ½ teaspoons
  • Mustard seeds: ½ teaspoon
  • Curry leaves: 1 twig
  • Green chili: 1-2 no.
  • Fresh coriander leaves: 2 tablespoon (chopped)

Preparation:

  1. Chop the coriander leaves, slit green chili keep aside.
  2. Grease a plate with ghee/oil, keep aside.

Method:

  1. Boil water in a thick bottom pot; bring the water to boil, add salt and 1 tablespoon of butter in it, add cumin powder, garlic paste and meetha soda too.
  2. Add cornmeal into the boiling water in a steady manner: continue stirring until become thick, cover the pot and cook on lower flame for 10-12 minutes, add remains butter. It is necessary stir occasionally to cook evenly and prevent settling down on the bottom.
  3. Cook until it comes to the halwa consistency; pour it on the greased plate, allow cooling and cut into rectangle or square shape as you wish. Keecha is ready to serve on the table after seasoning.

Seasoning:

  1. Take a fry pan and heat oil, when it starts to smoke add cumin, mustard seed and green chili.
  2. Sputter it for few seconds; pour this seasoning over the prepared kheecha.
  3. Transfer into platter and decorate with coriander Leaves. Now Makai ka kheecha (cornmeal porridge) is ready to serve.
    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Ingredients

    Ingredients

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    It is necessary stir occasionally

    It is necessary stir occasionally

    pour it on the greased plate

    pour it on the greased plate

    allow cooling

    allow cooling

    Seasoning

    Seasoning

    cut into rectangle or square shape

    cut into rectangle or square shape

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)


05
Dec 18

Muli/Daikon (Radish) paratha

This Radish paratha loved by all; this is a traditional Punjabi recipe. Earlier it was prepared only in winter when it was available in winter only, but now a days it is available throughout the year. So enjoy the delicious paratha any time with real taste of muli…

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Muli/Daikon (Radish): 1 cup (grated).
  • Green chili: 1 no. (As per taste)
  • Ginger: 1 tablespoon (grated)
  • Ajawine (carom seed): ½ teaspoon
  •  Salt: 1 teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Grate radish and ginger with the help of grater /food processor, keep aside.
  2. Take a wide vessel; put Aata, salt, ajawine, chopped green chili, grated radish and ginger Mix well, make the dough without water with grated radish(if required, just sprinkle few drops of water).
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

  1. Divide dough into 6-8 parts, make big lemon size balls, and Roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, fold one half as shown in the photo, apply ghee and fold again to make triangle, roll this triangle into wheat flour and roll it evenly into triangle paratha, Now raw paratha is ready.
  2. Place tawa (griddle) on oven, when it becomes hot; reduce the flame to medium, Place the rolled paratha on this. Roast for few seconds till it changes the color. Turn the side and roast it by pressing gently by spatula.
  3. By pressing, it will puff up into layers, apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and serve.
  4. Note: Applying ghee in the layer at the time of rolling; helps layers to get separated and provides nice texture as shown in the photo.
  5. Serve either hot or warm with boondi raita and green chili pickle.
    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    dough

    dough

    Apply ½ teaspoon of ghee

    Apply ½ teaspoon of ghee

    Apply ½ teaspoon of ghee

    Apply ½ teaspoon of ghee

    Place the rolled paratha

    Place the rolled
    paratha

    apply some ghee

    apply some ghee

    roast both sides by applying ghee

    roast both sides by applying ghee

    layers to get separated

    layers to get separated

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    20180831_115718Muli/Daikon (Radish) paratha


04
Dec 18

Cucumber paratha

Weekend, so go ahead and give a delicious treat to your family: a special brunch…with cucumber…

Cucumber is rich in potassium, magnesium, fiber and vitamin C; it also “provides small amounts of vitamin K, and vitamin A

Cucumber paratha is complete meal with raita & fresh juice. When you will prepare; I am sure everyone going to ask for more…

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Gram flour (Besan): 1 cup
  • Cucumber: 2 no.
  •  Salt: 1 teaspoon
  • Garam masala: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Onion seed (Kalonji):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Grate cucumber with the help of grater /food processor; Take a wide vessel; put Besan, Aata, salt, Kalonji, and grated cucumber, Mix well, add small quantity of water (if required) to make the dough. (Grated cucumber contains water).
  2.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

  1. Divide dough into 6-8 parts, make big lemon size balls, and Roll the ball in 4-5” diameter circle. Now raw paratha is ready.
  2. Place tawa (griddle) on oven, when it becomes hot; reduce the flame to medium, Place the rolled paratha on this. Cook for few seconds till it changes the color. Turn the side and roast it by pressing gently by spatula, apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle.
  3. Serve either hot or warm with boondi raita, tomato salsa, radish chutney/Green chutney/ Gajar (carrot) & Gobhi (cauliflower) pickle.
  4. Garnish with homemade butter.
  5. Yummy cucumber paratha is ready to serve.
    Cucumber paratha

    Cucumber paratha

    Ingredients

    Ingredients

    Grate cucumber with the help of grater

    Grate cucumber with the help of grater

    dough

    dough

    Roll the ball

    Roll the ball

    Place the rolled paratha on this

    Place the rolled paratha on this

    , apply some ghee

    , apply some ghee

    roast both sides by applying ghee

    roast both sides by applying ghee

    roast both sides by applying ghee

    roast both sides by applying ghee

    Cucumber paratha

    Cucumber paratha

    Cucumber paratha

    Cucumber paratha


06
Nov 18

Lauki (bottle gourd) ke Dahi-vada/bhalla

In India curd (yogurt) is a versatile ingredient: it can use in many dishes as marinade or gravy, above all it is easy to digest.

In summer the cooling effects of yogurt make it hot sellers; that’s the reason I was pushed to innovate; the dahi- vada with Lauki and yogurt. Especially in Tamil Nadu, where I lived for 15 years; there are only three seasons there; hot- hotter-hottest.

Lauki (bottle gourd) and curd are cool in nature and good for summer; serve as a chat or with any meal.

Now saliva is coming out, I can’t say I am not hungry.

Ingredients:

  • Urad dal (split black gram): 100 gm
  • Salt: 1 teaspoon (as per your taste)
  • Asafetida: 1 pinch
  • Baking soda: 1 pinch
  • Ginger: 2” piece
  • Bottle gourd: 200gm.
  • Green chili: 1 no.
  • Oil: for deep frying
  • Curd (yogurt): 250 gm
  • Sugar: 1 tablespoon
  • Cumin seed: 1 teaspoon (roasted and powdered)
  • Red chili powder: 1 teaspoon
  • Black rock salt: half teaspoon (powder)
  • Sweet tamarind chutney: half cup

Preparation:

  1. Soak urad dal, minimum for 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of small quantity of water. Whip the paste about 5-7 minutes.
  2. Beat the yogurt with sugar and salt. Keep in refrigerator.
  3. Take the ginger and green chili, chop into small pieces. Keep aside.
  4. Peel off bottle gourd and grate the gourd, keep aside.
  5. Take fry pan, put oil and heat; add chopped ginger and green chili.  Stir and fry (keep it stirring otherwise it may burn); fry for few seconds. Add grated bottle gourd and salt; stir and cover it and cook for 2-3 minutes on medium/low flame till it is done.
  6. Put off the flame; let it come to room temperature. Give the round shape as tikki (Shown as photo), keep aside.
  7. Take a big mixing bowl, put dal paste, ginger, salt, asafetida and baking soda. Mix properly. Now batter is ready.

Method: for making vada:

  1. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  2. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  3. 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.
  4. Put one tikki into the batter; roll the batter all around the tikki, as shown in photo.
  5. Gently put this (vada) into hot oil. Repeat with remaining tikki and batter. Fry till it become golden brown in color.
  6. Take out the vada and soak it into Lukewarm water for about 10-20 minutes, squeeze out vada by putting it between both palms.
  7. Arrange this vada into serving dish; pour chilled thick beaten curd over them.
  8. Garnish with sweet tamarind chutney, black rock salt, cumin powder and chili powder.
  9. Yummy and delicious starter is ready to serve; it is also used as a side dish.
    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Ingredients

    Ingredients

    add chopped ginger and green chili

    add chopped ginger and green chili

    Add grated bottle gourd

    Add grated bottle gourd

    cook

    cook

    Put one tikki into the batter

    Put one tikki into the batter

    frying

    frying

    frying

    frying

    soak it into Lukewarm water

    soak it into Lukewarm water

    vada & curd

    vada & curd

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla