07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.
Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)


03
Jul 17

Tandoori roti

Tandoori roti needs to be thicker than regular roti and the success of making good roti depends a lot on how you knead  the time duration you spend for kneading.  Keep at least 10 minutes gap between completion of kneading and making roti.

Enjoy tandoori roti, which is very tasty and helps to reduce the cholesterol and to keep your weight under check.

Ingredients:

  • Wheat flour: 200-250 gm.
  • Salt: ¼ teaspoon (optional)
  • Water: as per requirement
  • Butter: for smearing the roti

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta and salt add water in small quantity and knead them, if required, put some more water 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. Put gas tandur on the highest flame of the gas stove with wire mesh and cover with lid and preheat for 8-10 minutes.
  2. Divide dough into 6- 8 parts, make balls, and dust balls with atta and roll with equal pressure, roll thicker than regular roti to 4”-5” diameter using a small quantity of wheat flour for rolling.
  3. Take off the lid and put it on the wire mesh up side down; with wet hands moist the roti from one side and stick the roti on inner surface of the hot lid.
  4. Turn the lid slowly (otherwise roti will fall down) and cook for couple of minutes, the roti is ready, remove it and if you wish to make crisper put it on the wire mesh for a while (if needed), repeat the same for all the roti.
  5. Note: water should apply on the one side of the roti only.
  6. Tandoori roti (Indian bread) is ready to serve with ‘saboot urad dal (maa ki dal)’, enjoy the dinner…
Tandoori roti

Tandoori roti

Ingredients

Ingredients

dough

dough

make balls

make balls

dust balls

dust balls

roll  thick

roll thick

with wet hands moist the roti

with wet hands moist the roti

preheat

preheat

stick the roti on inner surface

stick the roti on inner surface

Turn the lid slowly

Turn the lid slowly

roti is ready

roti is ready

put it on the wire mesh

put it on the wire mesh

put it on the wire mesh

put it on the wire mesh

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti


21
Jun 17

Pudina (mint) paratha

Mint leaves are great remedy to relieve the pain caused during menstrual cramps. It is anti inflammatory; and possess antibacterial properties, that is fight against tooth decay and bad breath. It is easily available, good to fight summer.

Make mint pachari/raita, chutney and of course delicious, healthy & nutritious mint paratha in your holiday brunch. Here I used mint stem broth/stock to prepare the dough for paratha.

Ingredients:

For paratha:

  • Aatta (wheat flour): 2 cup
  • Mint leaves: 100 gm
  • Ghee (clarified butter): 2 teaspoon (for moin that is put it into dough itself)
  • Ajwain: half teaspoon
  • Salt: half teaspoon
  • Ghee: 100 gm (to be used during roasting paratha).

 

For layering:

  • Ghee (clarified butter): 1 tablespoon
  • Dry mint powder: 1 tablespoon (Note: dry roast/microwave mint leaf for mint powder (if you don’t have readymade mint powder).)
  • Chat masala:  1 tablespoon

Preparation:

  1. Separate the mint leaves and stem; chop mint leaves, keep aside.
  2. Boil the stem of mint, keep aside, to be used in making dough.
  3. Take a bowl put chat masala, mint powder and ghee, mix well to make paste, and keep aside.

For making dough:

  1. Take a wide vessel; put Aatta, ghee, Ajwain and salt. Mix well by rubbing between palms.
  2. Add mint 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)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 8-10 parts and make balls; there are three ways to fold /roll the paratha, you can choose any one.

No. 1

  1. Roll the ball in 5-6 inch diameter circle; place 1 teaspoon of prepared paste in the centre of the circle, Fold it and seal the edges by pleating.
  2. Now press this ball slightly with the help of palm, again roll this ball into the wheat flour.
  3. Roll this ball with the help of rolling pin gently, till the 6 inch diameter now circular shaped raw paratha is ready.

No. 2

  1. Roll the ball in 5-6 inch diameter circle; place ½  teaspoon of prepared paste in the centre of the circle fold one half as shown in the photo, apply prepared paste and fold once more to make triangle, roll this triangle into wheat flour and further roll it evenly into triangle paratha, Now triangular shaped raw paratha is ready.

No. 3

  1. Roll the ball in 5-6 inch diameter circle; place ½ teaspoon of prepared paste in the all around the circle hold 1/3” wide strips like pleated with the help of two fingers and thumb as photo.
  2. Again roll it in circular motion so that upper portion to be upper folds like Swiss roll as photo given. Roll this into wheat flour and further roll it evenly into layered paratha, now layered (lachchha) raw paratha is ready.

Roasting the paratha:

  1. 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.
  2. Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
  3. Serve directly to the plate. Serve with pine apple raita, red chili pickle and any vegetable curry.
  4. You can serve with curd and pickle, garnish with homemade butter before you serve.
Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha

Ingredients

Ingredients

Boil the stem of mint

Boil the stem of mint

put Aatta, ghee, Ajwain and salt

put Aatta, ghee, Ajwain and salt

 dough

dough

Cover and Keep aside

Cover and Keep aside

put chat masala, mint powder and ghee

put chat masala, mint powder and ghee

put chat masala, mint powder and ghee

put chat masala, mint powder and ghee

place 1 teaspoon of prepared paste

place 1 teaspoon of prepared paste

Fold it and seal the edges

Fold it and seal the edges

Roll this ball with the help of rolling pin

Roll this ball with the help of rolling pin

, Cook for few seconds till it changes the color

, Cook for few seconds till it changes the color

pressing it lightly

pressing it lightly

Roll the ball in 5-6 inch diameter circle

Roll the ball in 5-6 inch diameter circle

place ½ teaspoon of prepared paste

place ½ teaspoon of prepared paste

fold one half

fold one half

apply prepared paste and fold once more

apply prepared paste and fold once more

apply prepared paste and fold once more

apply prepared paste and fold once more

roll it evenly into triangle paratha

roll it evenly into triangle paratha

Place the rolled paratha

Place the rolled paratha

, Cook for few seconds till it changes the color

, Cook for few seconds till it changes the color

apply some ghee

apply some ghee

pressing it lightly

pressing it lightly

Pudina (mint) paratha

Pudina (mint) 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

Pudina (mint) paratha

Pudina (mint) paratha

place ½ teaspoon of prepared paste in the all around the circle

place ½ teaspoon of prepared paste in the all around the circle

hold 1/3” wide strips like pleated

hold 1/3” wide strips like pleated

pleated with the help of two fingers and thumb

pleated with the help of two fingers and thumb

roll it in circular motion so that upper portion to be upper folds

roll it in circular motion so that upper portion to be upper folds

like Swiss roll

like Swiss roll

like Swiss roll

like Swiss roll

further roll it evenly into layered paratha

further roll it evenly into layered paratha

Place the rolled paratha

Place the rolled paratha

pressing it lightly

pressing it lightly

pressing it lightly

pressing it lightly

Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha


24
Apr 17

Besan (gram flour) ka halwa

A traditional Indian desert is from Punjab and Bihar ‘Besan ka halwa’, delicious and tempting aroma. It is enriched with goodness of Besan (gram flour) and ghee (clarified butter), green cardamom & dry fruits.

Give your child the power of protein, helps in building strong muscles. Ghee is beneficial for memory and mental development as a whole, enhances the stamina and strengthens eye sight, increases vitality.

And has many more…

Ingredients:

  • Besan (gram flour): 1 cup (100gm)
  • Sugar: ½ cup (100 gm)
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Water: one cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.

Method:

  1. Heat ghee in a fry pan, add cashew nut deep fry them and keep aside. Add Besan; stir fry on medium low flame till it gets golden brown in color.
  2. Add raisin and fry for a minute, add water, stir continuously to mix well.
  3. Add sugar and stir to mix, continue to cook on lower flame till the halwa consistency appears.
  4. Add fried cashew nut and cardamom powder, add one tablespoon of ghee to finish it off.
  5. Transfer it to serving plate and Garnish with dry fruits or as per your choice.
  6. Besan (gram flour) ka halwa is ready to be serve.
Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Ingredients

Ingredients

add cashew nut deep fry

add cashew nut deep fry

Add Besan

Add Besan

stir fry

stir fry

stir fry on medium low flame till it gets golden brown in color.

stir fry on medium low flame till it gets golden brown in color.

Add raisin

Add raisin

Add raisin and fry

Add raisin and fry

add water

add water

add water

add water

Add sugar

Add sugar

Add sugar

Add sugar

, continue to cook on lower flame

, continue to cook on lower flame

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

add one tablespoon of ghee

add one tablespoon of ghee

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa


12
Apr 17

Spring onion paratha

Paratha, the Indian cuisine is full of flavor and taste.

Try this simple version of spring onion paratha, which is very rich quercetin (natural anti allergies). Onions have amazing cooling properties and give the protection against sunstroke.

Ingredients:

  • Aata (wheat flour): 2 cup
  • Onion seed (Kalongi): half teaspoon
  • Ajawine (carom seed): half teaspoon
  • Spring onion: 1 cup (chopped)
  • Green chili: 2no.
  • Salt: 1 teaspoon.
  • Ghee/cooking oil: 100 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Chop spring onion and green chili into fine pieces. Keep aside.
  2. Take a wide vessel; put Aata, onion seed, Ajwain, Kalongi and salt; add spring onion, mix properly.
  3. Add water and knead them, if required, put small amount of water till the dough becomes soft. (The dough can be made in food processor also).
  4. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 5-6 parts and make balls; Roll this ball into the wheat flour, now press this ball slightly with the help of palm and roll the ball with the help of rolling pin till it reaches to 4-5 inch diameter size circle.
  2. Apply 1 teaspoon of ghee and fold it, fold one third shown in the photo, apply ghee and fold it to make rectangle into wheat flour and roll it evenly into rectangle shape.
  3. Now raw paratha is ready, as shown in photo.
  4. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, Place the rolled paratha on this.
  5. Cook for few minutes till it changes the color, Turn the other side and cook it by pressing gently by spatula. 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 with green chili pickle and onion raita.
Spring onion paratha

Spring onion paratha

Ingredients

Ingredients

Chop spring onion

Chop spring onion

dough

dough

Divide dough

Divide dough

roll the ball

roll the ball

Apply 1 teaspoon of ghee and fold it

Apply 1 teaspoon of ghee and fold it

fold one third

fold one third

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

Place the rolled paratha

Place the rolled paratha

Turn the other side

Turn the other side

Apply some ghee

Apply some ghee

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

Serve directly to the plate

Serve directly to the plate

Spring onion paratha

Spring onion paratha