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


27
Jan 17

Stuff cheesy tomato in poppy curry

Bharwan tamatar with cheese flavor is one of the most exotic curries, delicacy from grand trunk road and highway ‘Dhawa’.

In India it is one of the best dishes to eat, when you are on the road. The meal of Dhawa is simply very tasty and aromatic; you can serve this with tandoori paratha or tandoori roti.

Ingredients:

For stuffing:

  • Tomato: 6 no.(medium size)
  • Boiled Potato: 2 no.(medium size)
  • Spring onion: 1 tablespoon (chopped)
  • Green chili: 1-2 no.
  • Peanut: 1 tablespoon
  • Slice cheese: 2 no.
  • Coriander leaves: 1 tablespoon (chopped)
  • Salt: ½ teaspoon
  • Garam masala powder: ¼ teaspoon

For curry:

  1. Poppy seed: 1 tablespoon
  2. Mustard oil /cooking oil: 2 tablespoon
  3. Onion: 1 no. (Small)
  4. Ginger: 1”piece
  5. Coriander leaves: 1 tablespoon (chopped)
  6. Cumin seed: half teaspoon
  7. Turmeric powder: 1 teaspoon
  8. Salt: ½ teaspoon
  9. Coriander powder: ½ teaspoon
  10. Chili powder: ½ teaspoon

Preparation:

For stuffing:

  1. Take tomato, cut it from stem side about ½ inches and scoop out pulp.
  2. It will become bowl shape, care is to be taken while scooping that tomato do not get tear off.
  3. The scooped out tomato pulp to be used for curry keep aside.
  4. The stem side tomato piece is to be used latter, keep aside.
  5. Apply oil all around the tomato (both inside and outside) and keep aside.
  6. Chop green chili and Cut 2 cheese slices into 6 strips, keep aside.
  7. Dry roast peanuts and coarsely grind, keep aside.

For curry:

  1. Chop onion and ginger into pieces.
  2. Dry Grind poppy seed with pinch of salt to fine powder, add chopped onion & ginger and scooped out tomato pulp, again grind till smooth paste, and keep aside.

Method:

To prepare stuffed tomato:

  1. Take a mixing bowl put boiled potato, chopped spring onion, green chili, coriander leaves, salt, ground peanut and Garam masala powder, mash and mix. Stuffing is ready.
  2. Take scooped tomato, put cheese strips and stuff fully with stuffing, cover them with stem side tomato pieces and fix them with help of tooth pick.
  3. Arrange these into OTG wire grill (barbeque tray) and cook it at 200 deg C until it is done. (It will take 10-12 minutes in a preheated oven).
  4. Take out from OTG; discard the peel of the tomatoes, it will be removed very easily, keep aside

To prepare curry:

  1. Take a fry pan. Put 2 table spoon of oil in it, heat it till smoke comes, add cumin seed, wait for few seconds and add grounded paste.
  2. Fry it till it gets light brown in color, take care, it should not burn, add salt, turmeric powder, chili powder, and coriander powder, stir and fry it in lower flame. (2-3 minutes) add 1 cup of water; allow it (gravy) to Boil.
  3. Add Garam masala powder and stuffed tomatoes. Boil it again put off the flame.
  4. Stuff cheesy tomato in poppy curry is ready; transfer this into serving plate to serve. Decorate with coriander leaf.
  5. Serve with any meal as a side dish or pair it with chapati or rice.
Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Ingredients

Ingredients

cut it from stem side

cut it from stem side

scoop out pulp

scoop out pulp

add ground peanut

add ground peanut

mash and mix

mash and mix

Stuffing is ready

Stuffing is ready

put cheese strips

put cheese strips

put cheese strips and stuff fully with stuffing

put cheese strips and stuff fully with stuffing

, cover them with stem side tomato pieces and fix them with help of tooth pick.

, cover them with stem side tomato pieces and fix them with help of tooth pick.

Arrange these into OTG

Arrange these into OTG

cook it at 200 deg C until it is done

cook it at 200 deg C until it is done

add grounded paste

add grounded paste

add salt, turmeric powder, chili powder, and coriander powder

add salt, turmeric powder, chili
powder, and coriander powder

add 1 cup of water

add 1 cup of water

allow it (gravy) to Boil.

allow it (gravy) to Boil.

Add Garam masala powder

Add Garam masala powder

Take out from OTG; discard the peel of the tomatoes

Take out from OTG; discard the peel of the tomatoes

Add Garam masala powder and stuffed tomatoes

Add Garam masala powder and stuffed tomatoes

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry


03
Dec 16

Bhature

Bhature linked with tradition from Punjab and they love it. It is originated with Punjab and now popular across India, it is also popular as street food and highway eateries. Addition of Sooji brings crispiness. Have it any time either breakfast or meal.

Ingredients:

  • Maida (refined flour): 250gm (2 cups)
  • Sooji/rava: 2 tablespoon
  • Curd:  ¾ cup
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  • Baking powder: ½ teaspoon
  • Sugar: 1 teaspoon (optional)
  • Yeast:  ½ teaspoon (optional)
  • Refined oil: for deep fry

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida with all other ingredients except oil), knead them to make soft dough.
  2. (The dough can be made in food processor also), Cover with cling wrap and Keep aside, to be used after an hours.
  3. After an hour divide the dough into 10-12 parts and make balls, grease all balls with oil and again cling wrap for half an hour, keep aside.

Method:

  1. Roll the bhature ball ~6-7”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 otherwise wait and test again.
  3. Deep fry the bhature on high flame, after they start to puff slowly turn over fry till it becomes golden brown.
  4. Now, mouth watering bhature is ready to eat with Chhole along with onion salad and mango pickle.
Bhature

Bhature

Ingredients

Ingredients

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

soft dough

soft dough

soft dough

soft dough

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

slowly turn over

slowly turn over

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature


28
Nov 16

Gobhi stuff paratha (cauliflower paratha)

Today I bring the seasonal cauliflower paratha with nutty flavor of sesame seed, accompanied with tomato radish salad, raita with homemade butter which give marvelous taste of your taste bud.

The recipe is my family favorite, we like this exotic flavor paratha a lot.

Ingredients:

For paratha:

  • Wheat flour (Aatta): 150 gm.
  • Salt: 1 teaspoon
  • Ajawine (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:

  • Gobhi (cauliflower):  400gm
  • Fresh green chili: 4-5 no.
  • Chili powder: 1 tablespoon
  • Salt: ½ teaspoon
  • Sesame seed: 30-40 gm
  • Coriander leaves: 50 gm.

Preparation:

For making stuffing:

  1. Discard the seed of fresh green chili and chop into fine pieces, keep aside.
  2. Chop green coriander leaves, keep aside.
  3. Grate cauliflower with the help of grater /food processor; put ½ spoon salt and mix well, keep aside for 10-15 minutes, then squeeze gently and take out extra juice (to reduce the wetness and to be used in making dough), keep it into mixing bowl and add all the stuffing ingredients, mix well, Now stuffing is ready.

For making dough:

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

Gobhi stuff paratha (cauliflower paratha)

Ingredients

Ingredients

dough

dough

Grated cauliflower

Grated cauliflower

Ingredients

Ingredients

dough & stuffing

dough & stuffing

 Place 2-3 tablespoon stuffing

Place 2-3 tablespoon stuffing

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

Fold it and seal the edges

raw paratha

raw paratha

Place the rolled paratha

Place the rolled paratha

Turn the other side

Turn the other side

applying ghee

applying ghee

it will puff up

it will puff up

Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)

Gobhi stuff paratha (cauliflower paratha)


09
Oct 16

Dry kala chana (Bengal gram)

Ingredients:

  • Kala chana (Bengal gram): 100gm.
  • Chili powder: half teaspoon
  • Coriander powder: half teaspoon
  • Turmeric powder: half teaspoon
  • Dry mango powder: half teaspoon
  • Mustard: ½ teaspoon
  • Ginger: 2” pieces
  • Mustard oil/cooking oil: 1 tablespoon
  • Sendha namak (Rock Salt): ½ teaspoon (as per taste)
  • Water: one and half cup

Preparation:

  1. Soak Kala chana (Bengal gram) overnight.
  2. Peel off ginger and grind it, keep aside.

Method:

  1. Cook kala chana along with salt and ginger paste and water in the pressure cooker (5 -6 minutes after it comes to full pressure).
  2. Strain water with the help of strainer, if left. Keep aside.
  3. Take fry pan, put oil. When smoke starts coming, add mustard, let it sputter for few seconds.
  4. Add turmeric powder, coriander powder and chili powder and boiled kala chana.
  5. Stir fry for couple of minutes, add dry mango power and cook for a minute on low flame, put off the flame decorate with coriander leaves and serve with poori and Sooji halwa on the occasion of navratri.
Dry kala chana (Bengal gram)

Dry kala chana (Bengal gram)

Ingredients

Ingredients

Ingredients

Ingredients

Cook kala chana along with salt and ginger paste

Cook kala chana along with salt and ginger paste

Cook kala chana along with salt and ginger paste

Cook kala chana along with salt and ginger paste

add mustard

add mustard

Add turmeric powder, coriander powder and chili powder

Add turmeric powder, coriander powder and chili powder

add dry mango power

add dry mango power

decorate with coriander leaves

decorate with coriander leaves

Dry kala chana (Bengal gram)

Dry kala chana (Bengal gram)