22
Mar 17

Paneer (cottage cheese) stuffed idli

Especially for kids:

Mother’s days and nights revolve around their kids…preparing their Tiffin, getting him ready for school and once they came back home, take up their lessons and also cook delicacies that they relish.

Here is a delicacy from south India with some variation, I used whole wheat for dough and stuffed with paneer serve with chutney or without chutney. I bet that kids will love this, rather they don’t need chutney.

You may prepare this on the upcoming birthday party of your kids and get rid of your worries.

Ingredients:

For batter:

  • Wheat: 1 cup
  • Boiled rice/parboiled rice: 1 cup
  • Urad dal (split black gram): half cup
  • Salt: 1 teaspoon

For stuffing:

  • Paneer (Cottage cheese): 200gm
  • Oil: 1 tablespoon
  • Onion: 1 no. (Small size)
  • Green chili: 1 no (optional)
  • Salt: ¼ teaspoon
  • Chat masala: ½ teaspoon

Preparation:

For batter:

  1. Wash wheat, rice and dal each separately with water, so that all dust particles get removed properly.
  2. Soak wheat, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
  3. Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
  4. First grind the wheat with required quantity of water to a fine and smooth paste, add the rice into wheat paste with required quantity of water to a fine paste.
  5. Take out this paste and mix with dal paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

For stuffing:

  1. Grate the paneer. Keep aside.
  2. Chop onion and green chili into small pieces. Keep aside.
  3. Take fry pan, put oil, when it starts to smoke add chopped onion and fry it on high flame, add green chili, stir it and fry it till light golden color appears.
  4. Add salt and chaat masala and grated paneer; fry for couple of minutes , put off the flame stuffing is ready, let it cool.
  5. Take spoonful of stuffing and make them ball. Keep aside.

Method:

  1. After fermentation, stir the batter with ladle, if required add some water and salt to get the consistency, Smear the idli stand cups with little ghee/oil.
  2. Pour fermented mixture in idli stand cavity up to one fourth, put one prepared stuffed ball in each cavity and again Pour fermented mixture in idli stand cavity ; place the idli cooker on the gas with a cup of water, place the idli stand into the idli cooker and close the lid as shown in photo.
  3. Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
  4. Take out this idly with the help of spoon, and transfer into serving plate.
  5. Light Paneer (cottage cheese) stuffed idli is ready to serve with masala Sāmbhar and coconut chutney.

    Paneer (cottage cheese) stuffed idli

    Paneer (cottage cheese) stuffed idli

Ingredients

Ingredients

Grind the dal

Grind the dal

grind the wheat

grind the wheat

grind the wheat with required quantity of water

grind the wheat with required quantity of water

smooth paste

smooth paste

add the rice

add the rice

add the rice

add the rice

fine paste

fine paste

fine paste

fine paste

cover the mixture

cover the mixture

Ingredients

Ingredients

smoke add chopped onion

smoke add chopped onion

add salt and chat masala

add salt and chat masala

add salt and chat masala

add salt and chat masala

Add grated paneer

Add grated paneer

batter and stuffing

batter and stuffing

batter and stuffing

batter and stuffing

Pour fermented mixture

Pour fermented mixture

put one prepared stuffed ball

put one prepared stuffed ball

place the idli stand into the idli cooker

place the idli stand into the idli cooker

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli

Paneer (cottage cheese) stuffed idli


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


19
Jan 17

Kalongi ajawine (onion seed and carom seed) ka paratha

Winter brings the perfect opportunities to curl up in quilt, knitting the woolen in the sun and listen your favorite music or clean and cut the green leafy vegetables.

Relish the rich taste of ajawine and Kalongi paratha, which is roasted with pure ghee. The aroma and taste of roasted paratha is awesome.

It is important to serve this paratha, with clapping. Clapping the paratha not only helps to separate layers, but also gives the nice texture & mouth watering flavor.

Try this….

It is an ideal children lunch box item. It remains soft and full of flavor for hours. Children love it.

Ingredients:

  • Wheat flour (Atta): 2 cup
  • Salt: 1 teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Take a wide vessel; put Atta, 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 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 once more to make triangle, roll this triangle into wheat flour and further roll it evenly into triangle paratha, Now raw paratha is ready.
  2. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, Place the rolled paratha on this. Cook for few seconds till it changes the color, Turn the other 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 give the nice texture.
  2. Put the paratha on the rolling stone, fold it fold one half as shown in the photo, fold once more and clap this folded paratha with your palm to all three sides as shown in the photo .
  3. Serve either hot or warm pairing with green chili pickle and nimboo ka khatta Meetha achar, Garnish with homemade butter.
  4. Yummy Kalongi ajawine (onion seed and carom seed) ka paratha is ready to serve.
Kalongi ajawine (onion seed and carom seed) ka paratha

Kalongi ajawine (onion seed and carom seed) ka paratha

dough can be made in food processor

dough can be made in food processor

Roll the ball

Roll the ball

apply ghee

apply ghee

fold one half

fold one half

fold once more

fold once more

triangle paratha

triangle paratha

raw paratha

raw paratha

Place the rolled paratha

Place the rolled paratha

Cook for few seconds till it changes

Cook for few seconds till it changes

apply some ghee

apply some ghee

Take out the paratha from griddle

Take out the paratha from griddle

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapped paratha

Clapped paratha

Kalongi ajawine (onion seed and carom seed) ka paratha

Kalongi ajawine (onion seed and carom seed) ka paratha

Kalongi ajawine (onion seed and carom seed) ka paratha

Kalongi ajawine (onion seed and carom seed) ka paratha


07
Dec 16

Sattu (roasted gram flour) ki Kachori

‘Sattu ki kachori’ is Delicacy from Bihar, has spicy, tangy, hot amazing and mouth watering taste. So make this amazingly tempting recipe and pamper your taste bud. Here I used Dabur Hajmola.

Ingredient:

For stuffing:

  • Sattu: 1 cup
  • Onion: 2 no. (Medium size)
  • Green chili: 5-6 no.
  • Ginger: 2” piece
  • Garlic: 5-6 flakes
  • Coriander leaf: 2 tablespoon (chopped)
  • Mustard oil: 1 tablespoon
  • Salt: 1 teaspoon
  • Ajwain: 1/4 teaspoon
  • Onion seed: 1/4 teaspoon
  • Black pepper: 1 tablespoon
  • Fennel seed: 1 teaspoon
  • Hajmola: 4-5 tablets (optional)
  • Lemon: 1 no.

For dough (outer layer):

  • Maida (refined flour):500gm
  • Ghee/Oil: 125-150 ml
  • Ajwain (thymol seed):1teaspoon
  • Kalonji (onion seed): 1teaspoon
  • Oil: for deep frying

Preparation:

For stuffing:

  1. Chop onion, ginger, garlic, green chili and coriander into small pieces.
  2. Grind hajmola.
  3. Take a mixing bowl; put all stuffing ingredients in it, Mix well, if required add small amount of water.
  4. Now stuffing is ready, keep aside.

For making dough:

  1. Take a wide vessel, Pour Maida, salt, Ajawin, Kalongi and ghee, mix well by rubbing between palm.
  2. Mix well and prepare hard dough with the help of water, Keep aside for half an hour. You can make dough into food processor too.

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 teaspoon stuffing in the centre. As shown in photo.
  2. Pull the edge of dough to wrap the sattu (stuffing) repeat with the rest, Make it round in shape.

Method:

  1. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil it should come up slowly, Deep fry the kachori on medium low heat, After they start to puff slowly turn over,  Fry till it becomes golden brown.
  2. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
  3. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney), to be followed by masala tea/ coffee.
Sattu (roasted gram flour) ki Kachori

Sattu (roasted gram flour) ki Kachori

Ingredient

Ingredient

 Flatten

Flatten

stuff 1 teaspoon stuffing

stuff 1 teaspoon stuffing

Pull the edge of dough

Pull the edge of dough

wrap the sattu

wrap the sattu

Make it round in shape

Make it round in shape

Make it round in shape

Make it round in shape

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Fry till it becomes golden brown.

Fry till it becomes golden brown.

Sattu (roasted gram flour) ki Kachori

Sattu (roasted gram flour) ki Kachori