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)

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

19
Sep 19

Baati (Rajasthani recipe)

Rajasthan is among the best state of India for their exotic culture and royal food, there is a wide range of delectable food. ‘Dal Baati’ is one of them, an unforgettable memory for me. I ate ‘Dal Baati’ first time at Rawat Bhata near Kota in the state of Rajasthan in a crew Picnic, awesome taste which I will never forget. Actually to set my hunger, half Baati is enough, but I asked another half, so you can imagine how tasty it was?

If you are food enthusiastic then my advice to must cook the recipe, it will definitely find it very yummy… It is made from wheat flour (slightly course wheat flour is better), swamped in ghee (clarified butter). Go ahead and try the genuine Baati from the Rajasthan.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Curd: ½ cup
  • Milk: ¼ cup
  • Salt: 1 teaspoon
  • Ajwain (carom seed): ¼ teaspoon
  • Fennel seed: ½ teaspoon
  • Coriander seed: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Soda-bicarb: 2 pinch (optional)
  • Ghee (clarified butter):4 tablespoon (for moin)
  • Ghee: 200 gm. (for dipping Baati)

Preparation:

  1. To prepare powder masala, roughly crush the coriander seeds, ajwain, fennel seed, keep aside.
  2. A mixing bowl filled with ghee for putting the baked Baati, keep aside.
  3. Take a wide vessel; pour Aata, ghee, powder masala, baking soda, Turmeric powder and salt. Mix well by rubbing between palms.
  4. Add curd and knead, if required, put milk in small quantity and make a semi-hard dough (The dough can be made in food processor also)
  5. Cover and Keep aside, to be used after 10-20 minutes.
  6. Divide the dough into 8-10 equal part and make ball, slightly press by your thumb in the center or make a cross with your knife, so that it will get cooked evenly as shown into photo, keep aside. Now raw Baati is ready.

Method:

  1. Traditionally it is baked on charcoal, but here I used OTG; arrange these into OTG tray and put it in preheated OTG at temperature of 230 deg C.
  2. Cook until it is ready, change the sides in intervals (its color will change to golden brown and small cracks will develop on the surface), take it out.
  3. Use kitchen towel and press slightly by your palm (so that its crack gets enlarged and absorbs good amount of ghee inside); put it into the bowl filled with ghee.
  4. Baati is ready; serve with mix dal/panchmail dal and churma.

Note:

  1. If you do not want to eat much amount of ghee; just take out the Baati from the ghee after few seconds, put it on the kitchen towel to absorb extra ghee from the Baati.
  2. Traditionally Baati is served with lots of ghee.
Baati (Rajasthani recipe)
Ingredients
The dough
Divide the dough into 8-10 equal part and make ball
slightly press by your thumb
OTG tray
press slightly by your
Baati bowl filled with ghee
Baati (Rajasthani recipe)

21
Feb 19

Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

We (my family and friends) love the recipe and have a special place in our hearts… and have confidence that it will be surely liked by guests too…it happened in last month when couple of my friends visited our place for lunch. I prepared many items but they liked it so much that after their 1st bite only they told me “this recipe alone is more than sufficient”.

Enjoy the weekends with delicious ‘Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)’as brunch …

 Ingredients:

For dough:

  • Aata (wheat flour): 1 cup
  • Maida (refined flour): 1 cup (optional)
  • 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: 200-250 gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50 gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chili: 1-2 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
  • Cooking oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aata, 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:

  • Boil and mash potatoes, keep aside.
  • Heat 1 tablespoon of oil in a fry pan; add cumin seed, funnel seed and mustard seed, sputter for few seconds, add chopped green chili, ginger and onion. Add salt, chili powder, mint leaves, dry mango powder, Garam masala and mashed potatoes; stir fry for 4-6 minutes, Keep aside .Now stuffing is ready.
  • Divide stuffing as well as dough into equal parts and make balls.

Method:

  1. Roll the dough ball in 2-3 inch diameter circle, place stuffing ball in the centre of the circle: fold it and seal the edges by pleating and join properly: now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour, roll the ball with the help of rolling pin gently, till  3-4 inch dia. Now raw Poori is ready.
  3. 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).
  4. Deep fry the poories on medium flame: after they start to puff; slowly turn over, fry till it becomes golden brown.
  5. Now, mouth watering Stuffed-Aaloo Poori is ready to eat with or without chutney as you wish.
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)
Ingredients
add cumin seed, funnel seed and mustard seed
add chopped green chili, ginger and onion
Add salt, chili powder, mint leaves, dry mango
add Garam masala and coriander leaves
Add Garam masala and mashed potatoes
stuffing is ready.
Deep fry the pooris
Deep fry the pooris
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

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