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


29
Nov 17

Peas (Matar) Pulao

My earliest memory of this recipe is of my childhood days where my mother paired this Pulao with my favorite ‘chana dal tadka’ and Boondi Raita.

This preparation is packed with bags of flavorful spices combined with fresh peas and onion. Above all the protein in the peas is dairy free, gluten free and a great alternative of the ordinary protein which we are used to consuming through dairy etc.

Believe me you cannot get done with one serving of this and it will keep you wanting more and more!

Ingredients:

  • Basmati rice: 200 gm
  • Onion: 50 gm
  • Fresh peas: 300 gm.
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Hot water: 400 ml
  • Garam masala: (Clove: 3 no., Black pepper: 10-12 no., Star anise: 1 no., Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
  • Ginger: 1 inch piece (grated)
  • Ghee/clarified butter: 3-4 tablespoon

Preparation:

  1. Clean and wash the rice. Keep it aside in a sieve.
  2. Chop onion longitudinally. Keep aside.
  3. Grate ginger, keep aside.

Method:

  1. Heat ghee in a cooker; add Garam masala, allow spluttering for few seconds, add chopped onion and grated ginger; fry it on a high flame till it gets light brown in color. Add peas and stir fry for couple of minutes, add washed rice and fry for 3-5 minutes.
  2. The moment some of the rice begins to change color; add hot water, salt and sugar, place cooker on high flame and bring to full cooking pressure. Put off the flame.
  3. Allow the cooker to cool. After cooling, stir the Pulao lightly with the help of a fork or spoon.
  4. Transfer Pulao in rice plate.
  5. Mouth watering Pulao is ready to be served. Try this with delicious Boondi ka Raita.
Peas (Matar) Pulao

Peas (Matar) Pulao

Ingredients

Ingredients

add Garam masala

add Garam masala

add chopped onion

add chopped onion

Add peas

Add peas

Add peas

Add peas

add washed rice

add washed rice

add washed rice and fry

add washed rice and fry

add hot water

add hot water

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

bring to full cooking pressure

bring to full cooking pressure

Put off the flame

Put off the flame

stir the Pulao lightly

stir the Pulao lightly

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao

Peas (Matar) Pulao


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)


09
Nov 17

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Traditionally India has so many occasion/fasting days; it is mandatory to have home cooked food without onion and garlic. So on upcoming occasion without much bothering you; prepare this simple recipe.

Stir fry cauliflower in the ghee (clarified butter) and use green chili, black pepper & ginger paste, which gives the delicious twist.

It is cooked on the occasion of ‘nahay-khay of chhath pooja’ in Bihar; you can cook any time; like Friday fast or Satyanarayan pooja etc.

Ingredients:

  • Potato: 200 gm
  • Cauliflower: 250-300 gm
  • Tomato: 1-2 no.
  • Green chili: 1 no.
  • Black pepper: 10-12 no.
  • Ginger: 2” pieces
  • Coriander powder: 1 tablespoon
  • Salt: 1 ½ teaspoon
  • Cumin: 1 teaspoon
  • Ghee (clarified butter): 2 tablespoon
  • Turmeric powder: 1 teaspoon
  • Green coriander leaves: 10 gm

Preparation:

  1. Wash and Cut the cauliflower in small pieces, dip it into hot water with half spoon salt (about 10 minutes), take out the cauliflower from the water, keep aside.
  2. Peel off and chop the potatoes, keep aside.
  3. Grind the ginger, black pepper and green chili into fine masala paste, keep aside.
  4. Grind the tomatoes and keep aside.

Method:

  1. Heat ghee in a fry pan, add cumin and sputter it for few seconds, add cauliflower; stir fry on medium low flame till color changes, add chopped potatoes, stir and put lid.
  2. Stir occasionally till 80% done; add salt, turmeric powder and coriander powder, tomato paste and masala paste, stir fry till liquid dries up, add half cup of water, cook on medium flame till  it is done, put of the flame, add fresh coriander leaves.
  3. ‘Aaloo Gobhi (potato and cauliflower) without onion and garlic’ is ready to be served with any meal. Transfer into serving bowl decorates with coriander leaves.
Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Ingredients

Ingredients

chopped Ingredients

chopped Ingredients

add cumin

add cumin

add cauliflower

add cauliflower

add chopped potatoes

add chopped potatoes

stir and put lid

stir and put lid

add salt, turmeric powder and coriander powder

add salt, turmeric powder and coriander powder

add half cup of water

add half cup of water

cook on medium flame till it is done

cook on medium flame till it is done

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

add fresh coriander leaves

Aaloo Gobhi (potato and cauliflower) without onion and garlic

Aaloo Gobhi (potato and cauliflower) without onion and garlic


27
Oct 17

Radish Leaf and Raw Tomato Chutney

Ever wondered what could be a power-packed indigenous home remedy for so many chronic ailments that are lifestyle related? Sometimes what we search vigorously in medicines and complicated curative practices are abundantly available around us in nature.

Look around and you will get nature’s remedy aptly fitted into seasons when the ailments are most likely to occur.

Such is one very commonly used winter vegetable-the humble, peppery and slightly bitter ‘Radish’ combined with the young and raw bright green tomatoes that are abundantly available as winter fruits,

Here we are going to talk about not the Radish but its nondescript and much ignored leaves which are a master doctor for ailments like rheumatism, piles, scurvy and diabetes. It’s a powerhouse of antibacterial, antimicrobial nutrients and also vitamin C.

Raw green tomatoes are filled with antioxidants and vitamins c providing almost half the daily requirement of vitamin C, K, A and B group’s. Green tomato contains an alkaloid called tomatine, which effectively fights cancer cells.

Try making this dip/chutney in your own kitchen. Ingredients are few and very handy – Radish leaves, Tangy tomatoes, garlic pods, green chilies and nevertheless the quintessential mustard oil.

This chutney/dip is unusual, extremely healthy and should give you a tangy and peppery punch leaving you gorging into your food and at the same time letting it digest very effectively.

Ingredients:

  • Radish leaves: 100 gm
  • Garlic: 1 -2 flakes
  • Green chili: 1 no.
  • Mustard oil/olive oil: one teaspoon
  • Salt: 1 /4 teaspoon
  • Raw tomato:100 gm.

Preparation:

  1. Discard the stalk of tomatoes and chop roughly.
  2. Take only the leaves of the radish, chop roughly and boil/microwave radish leaves. Keep aside for further use.
  3. Chop garlic and green chili.

Method:

    1. Grind all the above prepared ingredients together. Make into a fine paste.
    2. Add mustard oil, mix well.
    3. Chatpati Radish leaf and raw tomato chutney is ready to be served with breakfast or meal.
Radish leaf and raw tomato chutney

Radish leaf and raw tomato chutney

ingredients

ingredients

chop roughly and boil/microwave radish leaves

chop roughly and boil/microwave radish leaves

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Add mustard oil, mix well.