07
Jun 20

Flax Seed /Teesi /Linseed Paratha (sweet)

 

  • Servings: 2.
  • Preparation time: 7 minutes.
  • Rolling time: 2 minutes (each)
  • Roasting time: 2 minutes (each).
  • Total time: 11 minutes.

You can pack this paratha in the Tiffin boxes of your kids they will definitely love and enjoy it, It is also good way to include flex seed in everyone’s diet in your family, as you can serve it as sweet dish after meal, adding walnut and jeggery improves the nutritional benefits; the combination of walnut and flex seed create magic for supple and healthy skin, rebuilds the damaged tissue.

Flex seeds are rich in omega 3 fatty acid, anti cancers and cheaper to our pocket in comparison to others seeds as chia, which too contains omega3 fatty acid.

If you have pre-prepared stuffing in hand the cooking is very quick and easy.  

Ingredients:

For paratha:

  • Aata (wheat flour): 1 cup
  • Maida (all purpose flour): 2 tablespoon
  • Ghee: 1 tablespoon (for moin that is put it into dough itself).
  • Salt: one pinch (optional)
  • Ghee: 100 gm (to be used during roasting paratha).
  • Wheat flour: 50 gm. (for rolling the paratha)

For stuffing:

  • Flax seed/ linseed (Teesi): ½ cup
  • Walnut: handful
  • Sugar:  2 tablespoon (as per taste)

Preparation:

For making dough:

  1. Take a wide vessel; put Aata, Maida ghee 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 (The dough can be made in food processor also). Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Dry roast flex seed on medium flame( about couple of minutes). Let it cool for half an hour, after coming to room temperature, grind  along with walnut and sugar, take out in a bowl; now stuffing is ready.
  2. Divide stuffing into 4-5 parts.

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 5-6 inch diameter circle.
  2. Spread ghee and place stuffing in the centre of the circle; Fold it and seal the edges by pleating.
  3. Fold the edges into the center and join 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 6 inch dia.
  5. Now raw paratha is ready.
  6. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame; place the rolled raw paratha on this.
  7. Cook for few seconds till it changes the color; turn the side and cook it by pressing gently with spatula.
  8. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great)
  9. (It only shows that rolling is not proper).
  10. Apply some ghee and turn it; cook both sides by applying ghee as well as pressing it lightly.
  11. Serve directly to the plate or put in the children’s lunch box or use as sweets for anyone. Serve with any chutney or ketchup.
Flax Seed /Teesi /Linseed Paratha (sweet)
Ingredients
Aata, Maida ghee and salt
stuffing and dough
Spread ghee
place stuffing
seal the edges by pleating
Fold the edges into the center
join properly
roll this ball with the help of rolling pin
place the rolled raw paratha
turn the side
Apply some ghee
Apply some ghee
Apply some ghee
Flax Seed /Teesi /Linseed Paratha (sweet)
Flax Seed /Teesi /Linseed Paratha (sweet)
Flax Seed /Teesi /Linseed Paratha (sweet)

07
Apr 20

Roat (Thick ghee roasts sweet flat bread/Roti)

You can prepare delectable recipe for your baby; yummy and healthier version than biscuit, highly pleasing, especially in the context of taste …

‘Roat (Thick ghee roasts sweet flat bread/Roti)’ is an authentic delicacy from Bihar. It is prepared on many occasions like wedding function, Shitala saptmi and Ramnavmi festival.

My grand-mother used to make this on deshi chulah but on Gas stove also it can be made. I love the texture as it is crisp on outside and soft inside, made from Gur (Jeggery) and Aata (Wheat flour).

 In Sindhi cuisine it is called ‘Mittho lolo’.  It is popular in Utterakhand and Jharkhand too.

Ingredients:

  • Aata (Wheat flour): 300 gm (2 cups)
  • Jaggery: 150 – 200 gm.
  • Green cardamom powder: ½ teaspoon
  • Fennel seed: 1 teaspoon (optional)
  • Ghee (clarified butter): 100 gm (for roasting)
  • Ghee (clarified butter): 50 gm. (for moin)

Preparation:

  1. Dissolve Jaggery with ¼ cup of water; make syrup Keep aside (strain the syrup with thin cloth to remove the impurities of Jaggery).

For making dough:

  1. Take a wide vessel; pour Aata, ghee (as moin) and green cardamom powder. Mix well by rubbing between palms.
  2. Add prepared syrup in small quantity and knead them, if required, put some more.
  3. Make hard dough. (The dough can be made in food processor also), cover and Keep aside, to be used after 10-20 minutes.
  4. Method:
  5. Divide the dough into two parts make ball as shown in photo; roll thick Roti about ¼” with rolling pin.
  6. Take a tawa (griddle), when it becomes hot; reduce the flame to minimum. Place the rolled Roti and make cut marks all over the Roti with knife so that it will cook properly.
  7.  Cook till it changes the color it will take ~5-7 minutes. Now turn the other side and cook till it changes the color other sides also, apply ghee lavishly and turn it again.
  8. Note:  Apply ghee on both sides and cook on low flame. It has to be very slow cooking process.
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Ingredients
dough
roll thick Roti
roll thick Roti
make cut marks
Place the rolled Roti
Now turn the other side
apply ghee lavishly
apply ghee lavishly
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)
Roat (Thick ghee roasts sweet flat bread/Roti)

04
Apr 20

Khaja Dudh (milk) kheer/Pudding

 I visited Rajgir; an ancient city of Indian state of Bihar by car; it is surrounded by hills, there is natural hot springs. It is believed that it has medicinal value. On the way we were passing through Silao in Nalanda district.

Silao Khaja, the traditional delicacy of Nalanda district of Bihar, has recently got GI tag from the Geographical Indications Registry . ‘Khaja Dudh’ the soul satisfying and authentic recipe which is like kheer or milk pudding.

On the occasion of Sharad-Purnima; traditionally this recipe is prepared almost in every home in the locality.

It gives me immense pleasure to upload the recipe; have lots of happy memories of my childhood. It is believed that on Sharad-Purnima; special beneficial rays (amrut) from the moon fall on the earth surface during night and devotees keep this kheer overnight under moon light and next morning distributes it as Prasad. The moonlight rays also boost mental and physical health and raise happiness and positivity.

Note: If you do not have khaja, you can use any type of khari biscuit instead, which are readily available in the super market.( see the photo)

Use one teaspoon ghee along with sugar, adding ghee to the recipe gives extra flavor and taste.

Ingredients:

  • Khaja: 100gm or any type of khari biscuit
  • Milk: 1 liter
  • Sugar: 40-50 gm.
  • Vanilla/ kewada essence: ½ teaspoon
  • Green cardamom: 4 nos.

Preparation:

  1. Break khaja into 4 pieces, keep aside.
  2. Make powder of green cardamom. Keep aside.

Method:

  1. Boil the milk for 10 minutes; add sugar let it boil for couple of minutes; add broken Khaja, continue to cook on medium flame for a minutes. Put off the flame.
  2. Add cardamom powder and essence; cover the lid for couple of minutes; transfer into serving bowl or serve directly.
  3. Yummy…yum…yum…
Khaja Dudh (milk) kheer/Pudding
Khaja Dudh (milk) kheer/Pudding
add sugar
khari biscuit
continue to cook
Add cardamom powder
Add cardamom powder
Add cardamom powder and essence
Khaja Dudh (milk) kheer/Pudding
Khaja Dudh (milk) kheer/Pudding
Khaja Dudh (milk) kheer/Pudding

30
Mar 20

Chawal Makhana kheer (Rice Fox nut pudding)

Born and brought up in Bihar; where makhana being local produce is readily available at low price.  My mother and grandmother used to add it in our daily meal, as munching snacks, curry, masala, desserts and in many more recipes…

‘Chawal Makhane ki kheer (Rice Fox nut pudding)’ is one of the foods of Bihar’s culture and tradition. It is a perfect dessert for get-together or kitty party.

Ingredients:

  • Rice: 30 gm (basmati)
  • Makhana (Fox nut): 50 gm.
  • Milk: 1 liter
  • Sugar: 50 gm
  • Ghee (clarified butter): 2 tablespoon
  • Green cardamom powder: 1 teaspoon
  • Almond: 12-15 no. (Sliced)
  • Cashew nut: 50 gm
  • Dry grapes: 20-50 gm.
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Roast makhana with 1 tablespoon ghee, keep aside.
  2. Clean and wash rice. Keep aside in a sieve to drain extra water.
  3. Take a fry pan put a teaspoon of ghee; fry dry fruits take out and keep aside.
  4. After taking out fried dry fruit, add some ghee if required and put rice to fry on lower heat till it starts to crackle, put off the flame. Keep aside.

Method:

  1. Boil the milk in a heavy bottom pan; put rice into the milk. Stir it; continue to cook 25-35 minutes on low/medium flame. Stir it every 5 minutes.
  2. When rice is done add fried makhana; it becomes soft and milk gets thicker.
  3. Add sugar; continue to cook for further 3-4 minutes and put off the flame. Decorate with fried Almond, cashew nut and dry grapes (raisin) along with cardamom powder. Now ‘Rice Fox nut pudding (Chawal Makhane ki kheer)’ is ready.
  4. Serve warm or cold as you wish.
Chawal Makhana kheer (Rice Fox nut pudding)
Chawal Makhana kheer (Rice Fox nut pudding)
Ingredients
Roast makhana
put rice to fry on lower heat
put rice to fry on lower heat
put rice into the milk
add fried makhana
milk gets thicker
Decorate with fried Almond, cashew nut and dry grapes (raisin)
add cardamom powder
Rice Fox nut pudding (Chawal Makhane ki kheer)’ is ready.
Rice Fox nut pudding (Chawal Makhane ki kheer)’

24
Jan 20

Phirni/Firni (Classic Rice pudding)

Phirni/Firni is a rice pudding originated during the Mugal Empire in India, popular in many countries too as UK, Pakistan, Thailand, Bangladesh Iran etc; never goes out of… perfect royal dessert for cool party or professional gathering… it is loved by all as it is soul satisfying. Traditionally it is served chilled in earthen bowl/ clay pot, which is called sakore; cooking this is  not a tedious task and the appearance is so inviting…

Ingredients:

  • Rice: 50 gm (basmati)
  • Milk: 1 liter
  • Sugar: 50 gm
  • Green cardamom: 3-4 no.
  • Almond: 15-17 no.
  • Saffron: 1 pinch
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Clean and wash rice. Soak the rice for minimum 1 hour, Keep aside.
  2. After an hour; dry on kitchen towel for 20-30 minutes, grind coarsely, and keep aside. (You may prepare in advance and store for2-3 days at normal temperature or in the refrigerator for a week.
  3. Slice almond, peel off and grind green cardamom, keep aside.

Method:

  1. Boil the milk till becomes half; add grounded powder into the milk. Stir it continuously, add saffron and dry fruits.
  2. Continue to cook 10-15 minutes on lower flame, keep stirring at interval, when rice is done and become soft, add sugar, green cardamom powder, and keep stirring.
  3. Note: if you are going to use condensed milk, need not to add sugar.
  4. Add condensed milk and boil it, stir it continuously. Put off the flame.
  5. Transfer this into small earthen pot/small bowl; decorate it with sliced dry fruit and saffron.
  6. Transfer it to serving bowl, allow it to cool to room temperature, transfer it to refrigerator.
  7. Keep in refrigerator for an hour or two, serve it chilled.
Phirni/Firni (Classic Rice pudding)
Ingredients
add grounded powder
add saffron
add saffron
add dry fruits
keep stirring at interval
rice is done
add sugar
Add condensed milk
add green cardamom powder
add green cardamom powder
Put off the flame
Phirni/Firni (Classic Rice pudding)