31
May 17

Hot crispy Aloe Vera poori

Indian cuisines are full of tradition, flavor and spices. Try and enjoy these tasty, yummy and lip smacking ‘Aloe-Vera poori’, which is made with aloe-gel and spices like black pepper and ajawine (carom seed)

It is really delicious, wonderful and flavorful, and above all it is nutritious too. As the world knows that Aloe-gel contains beta-carotene, vitamin C, vitamin E. Nowadays aloe gel is easily available in the stores.

Ingredients:

  • Aatta (wheat flour): 150 gm
  • Aloe Vera leaf: 1 no.
  • Ajwain: ¼ teaspoon
  • Salt: ¼ teaspoon
  • Black pepper powder: ½ teaspoon
  • Ghee (clarified butter): 1 tablespoon
  • Cooking oil: for deep frying

Preparation:

  1. Method to separate Aloe Vera pulp:
  2. Cut Aloe Vera leaf into 4-5 inch long pieces; Leave it for5- 10 minutes, the bitter yellow liquid will come out.
  3. Discard thin layer from both end having yellow liquid, cut longitudinally into 2-3 pieces. See as photos given here.
  4. Peel off skin the aloe Vera as photo.
  5. Put Aloe Vera pulp in mixer grinder; grind it on minimum speed to make the juice. Take a bowl, keep soup strainer over it, pour ground pulp, and sieve.

For making dough:

  1. Take a wide vessel; pour Aatta, ghee, black pepper powder, Ajwain and salt, mix well, add prepared aloe Vera juice and knead them t0 make a soft dough. (The dough can be made in food processor also).
  2. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 10-12 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 Aloe Vera poori is ready to eat with aaloo (potato) sabji or any sabji along with lauki (bottle gourd raita.
Hot crispy Aloe Vera poori

Hot crispy Aloe Vera poori

Ingredients

Ingredients

separate Aloe Vera pulp

separate Aloe Vera pulp

Aloe Vera leaf

Aloe Vera leaf

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

separate Aloe Vera pulp

Aloe Vera juice

Aloe Vera juice

making dough

making dough

 dough

dough

balls and raw poori

balls and raw poori

 raw poori

raw poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Hot crispy Aloe Vera poori

Hot crispy Aloe Vera poori


08
May 17

Dost paratha (dosti roti)

My favorite childhood dish, my mother used to cook for me ‘dost paratha ‘paired with ‘snake gourd ki sabji’. Now I am uploading this recipe on ‘Indian Cooking Manuals’. It is so satisfying. Your likes are my fruits of labor…

Ingredients:

  • Aatta (wheat flour): 100gm.
  • Ghee: 50 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta add water in small quantity and knead them, if required, put some more water 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. Divide dough into 8 parts, make lemon size balls, and dust two balls with Aatta and roll to 2” to 2 ½” diameter apply ghee all over, one side of the prepared rolled roti, put one over another so that greased portion get together, (as shown in the photo), again dust with atta and roll all around with equal pressure, rolled it 5”-6” diameter paratha using a small quantity of wheat flour for rolling.
  2. Put this rolled paratha into the hot non stick tawa; reduce the flame to medium, cook for few seconds till it changes the color, Turn the other side and cook it by pressing gently with spatula.
  3. By pressing; it will puff up, apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and separate the both paratha (as shown in the photo) again put one over another and fold the paratha or serve directly with any meal.
  4. Repeat the same to make more paratha paratha.
Dost paratha (dosti roti)

Dost paratha (dosti roti)

dust two balls with Aatta

dust two balls with Aatta

roll to 2” to 2 ½”

roll to 2” to 2 ½”

apply ghee all over

apply ghee all over

apply ghee all over

apply ghee all over

 put one over other

put one over other

put one over other

put one over other

again dust with Aata

again dust with Aata

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Rolled paratha

Rolled paratha

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Put this rolled paratha into the hot non stick tawa

Put this rolled paratha into the hot non stick tawa

apply some ghee

apply some ghee

apply some ghee

apply some ghee

cook both sides by applying ghee

cook both sides by applying ghee

Take out the paratha from griddle

Take out the paratha from griddle

separate the both paratha

separate the both paratha

separate the both paratha

separate the both paratha

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)


12
Apr 17

Spring onion paratha

Paratha, the Indian cuisine is full of flavor and taste.

Try this simple version of spring onion paratha, which is very rich quercetin (natural anti allergies). Onions have amazing cooling properties and give the protection against sunstroke.

Ingredients:

  • Aata (wheat flour): 2 cup
  • Onion seed (Kalongi): half teaspoon
  • Ajawine (carom seed): half teaspoon
  • Spring onion: 1 cup (chopped)
  • Green chili: 2no.
  • Salt: 1 teaspoon.
  • Ghee/cooking oil: 100 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Chop spring onion and green chili into fine pieces. Keep aside.
  2. Take a wide vessel; put Aata, onion seed, Ajwain, Kalongi and salt; add spring onion, mix properly.
  3. Add water and knead them, if required, put small amount of water till the dough becomes soft. (The dough can be made in food processor also).
  4. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 5-6 parts and make balls; Roll this ball into the wheat flour, now press this ball slightly with the help of palm and roll the ball with the help of rolling pin till it reaches to 4-5 inch diameter size circle.
  2. Apply 1 teaspoon of ghee and fold it, fold one third shown in the photo, apply ghee and fold it to make rectangle into wheat flour and roll it evenly into rectangle shape.
  3. Now raw paratha is ready, as shown in photo.
  4. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, Place the rolled paratha on this.
  5. Cook for few minutes till it changes the color, 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.
  6. Serve directly to the plate. Serve with green chili pickle and onion raita.
Spring onion paratha

Spring onion paratha

Ingredients

Ingredients

Chop spring onion

Chop spring onion

dough

dough

Divide dough

Divide dough

roll the ball

roll the ball

Apply 1 teaspoon of ghee and fold it

Apply 1 teaspoon of ghee and fold it

fold one third

fold one third

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

Place the rolled paratha

Place the rolled paratha

Turn the other side

Turn the other side

Apply some ghee

Apply some ghee

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

Serve directly to the plate

Serve directly to the plate

Spring onion paratha

Spring onion paratha


06
Mar 17

Stuffed spring onion paratha

‘Stuffed spring onion paratha’ a tasty delight, healthy eating, every bite of this filled with goodness of spring onion, so go ahead take another bite! You surly love aroma and taste, it takes very less time to prepare and really exotic.

Ingredient:

For stuffing:

  • Spring onion: 200gm
  • Green chili: 5-6 no.(as per taste)
  • Coriander leaf: 2 tablespoon (chopped)
  • Salt: ½ teaspoon
  • Onion seed: 1/4 teaspoon
  • Chat masala: 1 teaspoon

For dough (outer layer):

  • Aata (wheat flour): 200gm
  • Ghee/Oil: 125-150 ml (for roasting the paratha)
  • Ghee/Oil: 10 ml (for “moin” i.e. mix with wheat flour)
  • Ajwain (thymol seed): ½ teaspoon
  • Salt: ½ teaspoon

Preparation:

For stuffing:

  1. Chop onion, green chili and coriander leaves.
  2. Take a mixing bowl; put all stuffing ingredients, mix well, stuffing is ready, keep aside.

For making dough:

  1. Take a wide vessel, Pour Aata, salt, Ajawin and ghee, mix well, prepare soft dough with help of water, Keep aside for half an hour. You can make dough into food processor too.

For making paratha:

Method:

  1. Divide dough into 5- 6 parts, make big lemon size balls, and Roll the ball in 5-6 inch diameter circle.
  2. Place 2-3 tablespoon stuffing in the centre of the circle; Fold it and seal the edges by pleating, Fold the edges into the center and join properly. Now press this ball slightly with the help of palm, again roll this ball into the wheat flour, and Roll this ball with the help of rolling pin gently, till the 6 inch diameter. Now raw paratha is ready.
  3. Take a tawa (griddle) and put on high flame, when it becomes hot; reduce the flame to medium.
  4. Place the rolled paratha, cook for 20-30 seconds till it changes the color, Turn the other side and cook it by pressing gently by spatula.
  5. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great; it only shows that rolling is not proper). Apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly,
  6. Serve directly to the plate. Serve the paratha with green chili pickle, plan curd or as you wish.
Stuffed spring onion paratha

Stuffed spring onion paratha

Ingredient

Ingredient

Chopped onion, green chili and coriander leaves

Chopped onion, green chili and coriander leaves

20161124_105529

stuffing and dough

stuffing and dough

big lemon size balls

big lemon size balls

Place 2-3 tablespoon stuffing

Place 2-3 tablespoon stuffing

Fold it and seal the edges by pleating

Fold it and seal the edges by pleating

press this ball slightly with the help of palm

press this ball slightly with the help of palm

Roll this ball with the help of rolling pin gently

Roll this ball with the help of rolling pin gently

Place the rolled paratha

Place the rolled paratha

Turn the other side and cook

Turn the other side and cook

Apply some ghee

Apply some ghee

Stuffed spring onion paratha

Stuffed spring onion paratha


16
Feb 17

Pumpkin paratha

You must have and cooked variety of paratha, I insist to try this healthy and mouth watering pumpkin paratha. The method to prepare them is given below.

Pumpkin can do wonders for your hair, rich in antioxidants, especially vitamin ‘A’ and potassium, it can add luster to your looks and boost hair growth.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Gram flour (Besan): 1 cup
  • Pumpkin: 100-150gm-
  •  Salt: 1 teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Grate pumpkin with the help of grater /food processor; Take a wide vessel; put Besan, Aata, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft.
  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 3-4” diameter circle. Apply ½ teaspoon of ghee, fold one half as shown in the photo, apply ghee and fold it 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. Cook for few seconds till it changes the color. Turn the side and cook it by pressing gently by spatula.
  3. By pressing it will puff up into layers, apply some ghee and turn it, Cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle, “clap” and serve.

How to “clap”:

  1. Clapping the paratha helps to separate the layers and provides nice texture.
  2. Put the paratha on the rolling stone, fold it as shown in the photo and clap this folded paratha with your palm to all three sides as shown in the photo.
  3. Serve either hot or warm with boondi raita, tomato salsa, radish chutney/Gajar (carrot) & Gobhi (cauliflower) pickle.
  4. Garnish with homemade butter.
  5. Yummy Pumpkin paratha is ready to serve.
Pumpkin paratha

Pumpkin paratha

Ingredients

Ingredients

Grate pumpkin

Grate pumpkin

put Besan

put Besan

put Besan, Aata, salt and Kalongi

put Besan, Aata, salt and
Kalongi

add grated pumpkin

add grated pumpkin

dough

dough

triangle paratha

triangle paratha

Place the rolled paratha

Place the rolled
paratha

Turn the side

Turn the side

apply some ghee

apply some ghee

apply some ghee and turn it

apply some ghee and turn it

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha