11
Jan 18

Stuffed Aaloo Poori

This is the season of balmy winters with foggy mornings yet my kitchen is warm with the preparation of rich and crispy stuffed potato fried breads.

Honestly although this is the variation of the traditionally prepared Aaloo Poori but trust me when I say this, I mean it that it comes out to be much more delicious. So much so, that you will simply want to prepare it as a feast to enjoy these winters. This will turn out to be a universal favorite in your family, relished by the youngest to oldest with its soft flaky and crispy texture.

Enjoy this recipe to beat the bitter cold winters.

Ingredients:

For dough:

  • Atta (wheat flour): 1 cup
  • Maida (refined flour): 1 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/ cooking oil: for deep frying
  • For stuffing:
  • Potato: 400- 500gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chilly: 4-5 no.
  • Salt: 1 teaspoon
  •  Chili powder: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Mustard oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aatta, Maida 2 tablespoon ghee, onion seed, carom seed 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.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan.
  2. Add cumin seed, fennel seed and mustard seed, when it turns brown, and add chopped green chili, ginger and onion.
  3. Stir it, sauté on low flame till changing color. Add chopped potato and fry it on medium flame: Cover it, lower the flame. Stir occasionally; Fry until it is half done, (About 5-7 minutes)
  4. Add salt, chili powder and turmeric powder Fry till they are done.
  5. Add chopped mint leaves, dry mango powder, and Garam masala; stir fry for couple of minutes, Keep aside .Now stuffing is ready.
  6.  Divide stuffing into 8 parts and make ball.

Method:

  1. Divide dough into parts: make big lemon size balls; roll the ball in 2-3 inch diameter circle.
  2.  Place 2 tablespoon stuffing in the centre of the circle: fold it and seal the edges of this by pleating.
  3. Fold the edges into the center and joint properly: now press this ball slightly with the help of palm.
  4. Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 2-3 inch dia. Now raw poori is ready.
  5. 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.
  6. Deep fry the poori on high flame: after they start to puff slowly turn over, fry till it becomes golden brown.
Stuffed Aaloo Poori

Stuffed Aaloo Poori

ingredients

ingredients

chopped potato

chopped potato

Add cumin seed, funnel seed and mustard seed

Add cumin seed, funnel seed and mustard seed

add chopped green chili, ginger and onion.

add chopped green chili, ginger and onion.

. Add chopped potato

. Add chopped potato

Add salt, chili powder and turmeric powder

Add salt, chili powder and turmeric powder

Add chopped mint leaves

Now stuffing is ready

Now stuffing is ready

stuffing

stuffing

stuffing & dough

stuffing & dough

raw poori is ready

raw poori is ready

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Stuffed Aaloo Poori

Stuffed Aaloo Poori


27
Nov 17

Chapati/tawa roti (phulka)

My husband is out of station; I entered the kitchen to cook a cozy dinner and made some ‘chapati’ and ‘raw papaya kofta curry’. Chapati is staple food for Indians and a regular diet of everyone’s. It is important to prepare soft chapati, depends a lot on how you knead the dough.

I relished my meal as savored every bite.

Ingredients:

  • Aatta (wheat flour): 2 cup
  • Salt: 2 pinch (optional)
  • Water: ¾ cup
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aatta and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled chapati into the hot tawa; cook for few seconds on high flame till it changes the color, Turn the other side this side to be cooked slightly more than 1st side. Now hold the chapati with tong and put directly on fire, first side on flame, the chapati will start to puff up. Take it off the flame before it start burning. The chapati is ready.
  3. You can puff chapati on tawa instead of flame, and press it lightly with kitchen towel it will puff up.
  4. Smear some ghee all over on the chapati and it is ready to serve hot or warm.

Note:

  1. It is important to cook chapati on high flame, it will be soft.
  2. Kneading with hot water makes chapati soft.
  3. You can knead with milk or whey (left over water of paneer).
Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

 dough

dough

Make lemon size balls

Make lemon size balls

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

Put this rolled chapati into the hot tawa

Put this rolled chapati into the hot tawa

Turn the other side

Turn the other side

cook for few seconds on high flame till it changes the color

cook for few seconds on high flame till it changes the color

put directly on fire

put directly on fire

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)


11
Nov 17

Naan (Indian bread)

However satiated my stomach may be, the sight and smell of certain food always makes me crave for them.

“Naan” is one such umpteen varieties of Indian oven-baked flat breads which is also one of the favorite breads served across the globe. The main ingredients used are refined flour, curd and milk which give it a rich flavor and make it dissolve in the mouth instantly. Butter is sure to enhance its taste manifold. Nigella seeds are popularly added in India (and internationally also). Alternatively, you may use Poppy seeds instead of Nigella seeds.

Ingredients:

  • Maida (refined flour):200 gm.
  • Curd: 4 tablespoon
  • Milk: 4 tablespoon
  • Salt: ½ teaspoon
  • Sugar: ½ teaspoon
  • Dry yeast: ½ teaspoon (readily available in foodstores)
  • Butter: 1 pat
  • Egg: 1no. (Optional)

For topping:

  • Poppy seed (khus khus):1 tablespoon
  • Kalonji (nigella seed):1 teaspoon

Preparation:

  1. Take the yeast; dissolve it in lukewarm water, add sugar, salt, butter and curd. Knead the Maida (refined flour) with this mixture to make dough soft, if needed add milk slowly, keep aside for 5-6 hours in a warm place.
  2. Knead it again and divide the dough into 4-5 parts; make smooth round ball shapes of these and let them ferment again for 10-15 minutes. Put(sprinkle) Kalonji(poppy seeds) on the rolling stone and roll out each part as depicted in photo…

Method:

  1. Leave the wire mesh in the gas tandoor and preheat the tandoor for 4-6 minutes.
  2. With wet hands stick this Naan from the plain side(non kalonji side) facing the inside of the preheated lid of the tandoor, remove after couple of minutes.
  3. If you wish to cook more crisp, put the naan on wire mesh, Naan (Indian bread) is ready to be served.
  4. Naan is best tasted with side dishes such as Chhole masala, Paneer tikka masala, Chicken curry or any other gravy rich Indian side dish (visit indiancookingmanual.com for detailed menus).
  5. Please visit my recipe for whole broccoli masala to get a delicious taste of the Naan.
    Naan (Indian bread)

    Naan (Indian bread)

    ingredients

    ingredients

    dough soft

    dough soft

    divide the dough into 4-5 parts

    divide the dough into 4-5 parts

    . Put (sprinkle) Kalonji (poppy seeds) on the rolling stone

    . Put (sprinkle) Kalonji (poppy seeds) on the rolling stone

    roll out each part

    roll out each part

    remove after couple of minutes

    remove after couple of minutes

    put the Naan on wire mesh

    put the Naan on wire mesh

    put the Naan on wire mesh

    put the Naan on wire mesh

    Naan (Indian bread)

    Naan (Indian bread)

    Naan (Indian bread)

    Naan (Indian bread)


08
Sep 17

Sattu (fried gram flour) onion missi paratha

The ruby red chili i.e. Kuti lal-mirch (Chillies flex) is not only adds the taste, but it also a great health aid. According a research report from China, who use red chili pepper in their food live longer than those who doesn’t.

Magic capsaicin that fight bacterial infection, and repair oxidative damage found in hot chilies in abundance. Here I used the kuti lal mirch (Chilies flex) in this recipe; you can skip if you it doesn’t suit you.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Sattu: 1 cup (if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.)
  • Onion: 1 no. (Medium size)
  • Salt: 1 ½ teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Whole red chili: 3-4 no.
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Peel off and chop the onion into fine pieces, keep aside.
  2. Blend chili for few seconds, chili flex is ready, keep aside.
  3. Take a wide vessel; put Aata, chopped onion, ajawine, chili flex, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft.
  4.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes minimum).

Method:

  1. Divide dough into 8-9 parts, make balls, and roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, Fold it and seal the edges by pleating as shown in photo. Now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 4 -6 inch diameter, now raw paratha is ready (this paratha is thicker than normal paratha).
  3. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled paratha on this, cook for a minute till it changes the color.
  4. Turn the other side and cook it by pressing gently with spatula; apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly.
  5. Serve warm or cold or directly to the plate along with ‘lauki raita’ and ‘gooseberry chutney’.
  6. Yummy, nutritious and healthy paratha is ready to be served.
Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Ingredients

Ingredients

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

dough

dough

 dough

dough

Divide dough into 8-9 parts

Divide dough into 8-9 parts

roll the ball in 3-4” diameter circle

roll the ball in 3-4” diameter circle

Fold it and seal

Fold it and seal

place the rolled paratha

place the rolled paratha

apply some ghee

apply some ghee

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha


19
Aug 17

Murauri (radish poori)

There is a saying that spicy food leads longer life; chili pepper is used to spice up food in most of Asian countries, Africa and Latin America and it entered the Indian cuisine in the 16th century with bang.

‘Murauri (radish poori)’ is the recipe from country kitchen from Bihar in which rice flour kneaded with cooked hot chopped radish along with fresh green chili and ginger pieces.

It can be served as breakfast, and can be served with tea, as per your choice.

Ingredients:

  • Rice flour (chawal ka Aata): 200gm.
  • Muli (radish): 100-150gm.
  • Green chili: 2 no.
  • Ginger: 2” piece
  • Salt: 1 teaspoon
  • Ajawine (Carom seed): 1 teaspoon
  • Kalonji (nigella seed): ¼ teaspoon

Preparation:

  1. Chop radish, ginger and chili, boil/ microwave along with half cup of water, keep aside.
  2. Take a wide vessel; put Aata, Ajwain, green chili, ginger and salt, add boiled radish in small quantity and knead them, if required, put small amount of water till the dough becomes soft; similar to chapatti dough. You can knead this in food processor too; it will be easy, kneading hot by hand is difficult.

Method:

  1. Divide dough into 12-15 parts and make the ball and roll with wet hands till 2-3 inch diameter circle as shown in the photo.
  2. Heat oil in a 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; otherwise wait for a while and test again. Deep fry all poori in batches on high flame, after they start to puff slowly turn over.
  3. Fry till it becomes golden brown; mouth watering Murauri (radish poori) is ready to serve with afternoon tea.
Murauri (radish poori)

Murauri (radish poori)

Ingredients

Ingredients

Chop radish

Chop radish

boil

boil

making dough

making dough

making dough

making dough

dough

dough

roll with wet hands

roll with wet hands

Deep fry

Deep fry

Deep fry

Deep fry

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)