10
Aug 18

Raw jack fruit stuffed paratha

You can try this unique raw ‘jackfruit keema’ filled paratha! Use chat masala to infuse the dish a genuine flavor. Tuck it into breakfast or meal; combine with mint raita and green chutney.

Ingredients:

For paratha:

  • Wheat flour (Aata): 200 gm.
  • Salt: 1 teaspoon
  • Kalonji (nigella sativa): ¼ teaspoon
  • Ajwain (Carom seed):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)
  • Ghee: 20 gm (to be mixed with dough as moin)

For stuffing:

  • Raw jackfruit: 500gm
  • Ginger: 2” piece
  • Onion: 1no. (Medium size)
  • Fresh green chili: 2 no.
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Sesame seed: 10 gm
  • Coriander leaves: 20 gm.

Preparation:

For making stuffing:

  1. Chop onion into small pieces, keep aside.
  2. Discard the seed of fresh green chili and chop into fine pieces, keep aside.
  3. Chop green coriander leaves, keep aside.
  4. Peel off the skin of jack fruit: chop roughly and boil it. Mash roughly by masher or food processor, keep aside.
  5. Heat 1 tablespoon of oil in a fry pan, add sesame seed, when it turns brown, add chopped green chili, ginger and onion.
  6. Stir it, sauté on high flame till color changes. Add mashed jack fruit and fry it on medium flame, add salt, chat masala and turmeric powder.
  7. Add chopped coriander leaves; stir fry for couple of minutes, Keep aside.
  8. Now stuffing is ready. Divide stuffing into 8-9 parts, make big lemon size balls, and keep aside.

For making dough:

  1. Take a wide vessel; put Aata, Ajwain, Kalonji ghee and salt. Mix well
  2. Add water to knead them, put water in small quantity till the dough becomes soft.
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.

Method:

  1. Divide dough into 8-9 parts (equal to stuffing); make big lemon size balls,.
  2. Roll the ball in 5-6 inch diameter circle.
  3.  Place ball of stuffing in the centre of the circle.
  4. Fold it and seal the edges by pleating, fold the edges into the center and join properly.
  5. Now press this ball slightly with the help of palm.
  6. Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 5 – 6 inch dia.
  7. Now raw paratha is ready.
  8. Take a tawa (griddle) and put on high flame, when it becomes hot; reduce the flame to medium flame.
  9. Place the rolled paratha on this.
  10. Cook for few seconds till it changes the color.
  11. Turn the other side and cook it while pressing gently by spatula.
  12. 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.
  13. Cook both sides by applying ghee as well as pressing it lightly.
  14. Serve directly to the plate. Serve the paratha with raita, Tomato radish salad (stir fry) or Gajar (carrot) & Gobhi (cauliflower) pickle, Garnish with homemade butter.
    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Ingredients

    Ingredients

    ingredients for stuffing

    ingredients for stuffing

    add sesame seed

    add sesame seed

    add chopped green chili, ginger and onion.

    add chopped green chili, ginger and onion.

    add chopped green chili, ginger and onion.

    add chopped green chili, ginger and onion.

    add salt, chaat masala and turmeric powder.

    add salt, chaat masala and turmeric powder.

    Add mashed jackfruit

    Add mashed jackfruit

    Add chopped coriander leaves

    Add chopped coriander leaves

    dough & stuffing

    dough & stuffing

    dough ball & stuffing ball

    dough ball & stuffing ball

    Roll the ball

    Roll the ball

    apply some ghee(optional)

    apply some ghee(optional)

    Place ball of stuffing

    Place ball of stuffing

    Fold it and seal the edges by pleating

    Fold it and seal the edges by pleating

    Fold it and seal the edges by pleating

    Fold it and seal the edges by pleating

    Apply some ghee

    Apply some ghee

    By pressing it will puff up

    By pressing it will puff up

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha

    Raw jack fruit stuffed paratha


14
Jan 18

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

This is a cultural legacy in the form of an assembly of food that is served as a breakfast in Bihar in the month of ‘Uttarayan’ – Makar Sankranti (to embark the advent of the summer season).

This has been carried throughout ancient times on the occasion of Makar Sankranti.  Especially in Mithila region of Bihar (birth place of Sita) this is the staple breakfast as it is super healthy breakfast, which foregoes the need for cooking.

The option of eating healthy has always been available to us which we tend to overlook. This recipe is by far a healthier and much more nutritious and extremely quick option than the processed food that we choose to eat to save time.

Experience this authentic local delicacy and the divine fusion of the richest flavor and warmth of culture with this Bihari Thali breakfast – “Chura Dahi Tilkut” (Beaten Rice, Yogurt with Pounded Sesame Sweet)”

If basmati poha is not available, you can use normal poha. It will create the same magic.

For many more such traditional and eclectic regional delicacies from Bihar, check out the “Bihar Delicacies “.

Ingredients:

  • Basmati chura/poha (beaten/flatten rice): 1 bowl
  • Curd/yogurt: 2 bowl
  • Milk: ½ cup
  • Brown sugar/Jaggery: ½ cup (as per taste)
  • Tilkut (sesame sweet): as per your choice

Preparation:

  1. Wash poha properly, twice. Soak with milk (About 50-100 ml).
  2. Cover it and leave it for about 10-12 minutes, keep aside.

Method:

  1.  Loosen with fork/spoon, serve with curd, tilkut and grated jaggery/sugar.
  2. You can pair this recipe with Raw jackfruit subji or Fresh green pea sabji (side dish)
    Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

    Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Wash poha

    Wash poha

    Soak with milk

    Soak with milk

    Cover it

    Cover it

    20170114_132044

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)

Chura Dahi Tilkut (Beaten Rice, Yogurt with pounded Sesame Sweet)


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


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)


08
Sep 17

Sattu (fried gram flour) onion missi paratha

The ruby red chili i.e. Kuti lal-mirch (Chillies flex) is not only adds the taste, but it also a great health aid. According a research report from China, who use red chili pepper in their food live longer than those who doesn’t.

Magic capsaicin that fight bacterial infection, and repair oxidative damage found in hot chilies in abundance. Here I used the kuti lal mirch (Chilies flex) in this recipe; you can skip if you it doesn’t suit you.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Sattu: 1 cup (if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.)
  • Onion: 1 no. (Medium size)
  • Salt: 1 ½ teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Whole red chili: 3-4 no.
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Peel off and chop the onion into fine pieces, keep aside.
  2. Blend chili for few seconds, chili flex is ready, keep aside.
  3. Take a wide vessel; put Aata, chopped onion, ajawine, chili flex, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft.
  4.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes minimum).

Method:

  1. Divide dough into 8-9 parts, make balls, and roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, Fold it and seal the edges by pleating as shown in photo. Now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 4 -6 inch diameter, now raw paratha is ready (this paratha is thicker than normal paratha).
  3. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled paratha on this, cook for a minute till it changes the color.
  4. Turn the other side and cook it by pressing gently with spatula; apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly.
  5. Serve warm or cold or directly to the plate along with ‘lauki raita’ and ‘gooseberry chutney’.
  6. Yummy, nutritious and healthy paratha is ready to be served.
Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Ingredients

Ingredients

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

dough

dough

 dough

dough

Divide dough into 8-9 parts

Divide dough into 8-9 parts

roll the ball in 3-4” diameter circle

roll the ball in 3-4” diameter circle

Fold it and seal

Fold it and seal

place the rolled paratha

place the rolled paratha

apply some ghee

apply some ghee

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha