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Plain Parantha
Apr 6th, 2009 by Deepika

Plain Parantha

Plain Parantha

 

About Parantha – These breads, called paranthas, are flaky and somewhat more elaborate than chappatis or rotis. The dough is rolled out and brushed with ghee or oil folded and brushed with ghee or oil again and folded again to form a layered slice.   This is then rolled out again.  this is then put on a hot griddle and brushed with oil.  The heat makes the layers of dough swell and puff, resulting flaky, pastry like flat breads. They may also be used as snacks, lunch-box favorites, light brunch items or traveling munching companions.  Allow 1 or 2 per person.
 

Ingredients:

2.5 cups chappati flour
1 cup water at room temperature
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread

Method to roll out the dough

Prepare Basic dough and allow to rest for 1 1/2 to 2 hours. To make triangular-shaped paranthas, divide the dough into peach-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter.

Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out.

Method of cooking the parantha

Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over. Repeat the process of brushing the parantha on the other side.  Keep flipping it over till both sides are browned and spots appear on the parantha.  With experience the parantha will puff on the tawa.
To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.

Stuffed Potato Parantha (Aloo Parantha)
Apr 6th, 2009 by Deepika

Stuffed Potato Parantha

Stuffed Potato Parantha

 

 

 

About: Paranthas are sometimes stuffed with herbed potatoes, shredded radishes and cauliflower with its water squeezed out, peas and even sugar or dried fruit pastes. Cut into wedges, they are excellent finger foods for parties.  Allow 1-2 per person, depending on the size of the breads and the accompanying dishes. Serve with yogurt raita and Indian pickles.

Ingredients:

2 medium potatoes (boiled, peeled, mashed and cooled to room temperature)
1 tsp. Coriander powder
1 tsp. Cumin powder
1/2 tsp. amchoor powder/mango powder
1 green chili minced (optional)
1 tsp. Chilli powder
1 tsp. lime/lemon juice
salt to taste
finely chopped cilantro
2 cups wheat flour  

 

Directions:

1. Mix mashed potatoes, coriander powder, cumin powder, mango powder, chopped green chilies, salt, cilantro, lime juice and chili powder.

2. Make small balls of the mixture.

3. Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter.

4. Place Potato mixture on it and again make it into a ball.

5. Seal the edges completely so that the stuffing does not come out.

6. Flatten these balls and roll into a 6 inch circle.

7. Pre-heat the griddle (tawa). Turn it and spread little oil or butter and cook over low heat.

8. Turn it again and spread butter/oil on the other side.

9. Cook both sides till golden brown.

Serve with chutney, yogurt, steamed vegetable and Indian pickles.

Lotus Stem Kofta
Apr 6th, 2009 by Deepika

Lotus Stem Kofta/Bhein Koftas/Kamal Kakri Kofta

Lotus Stem Kofta/Bhein Koftas/Kamal Kakri Kofta

 

 

 

About:

It is a north Indian favourite delicious recipe.

 

Ingredients for kofta:
2 kg Lotus Stem
2 tsp. garlic paste
2 tsp. ginger paste
2 tbsp. besan
Salt to taste
Oil for deep frying

 

Ingredients for gravy:
2 onions grated finely
1 tsp. jeera powder
1 tsp. dhania powder
2 tomatoes chopped finely
Salt according to taste
Red chili powder according to taste
1 tsp. Turmeric powder
2 tbsp. Oil

 

Lotus Stem Kofta/Bhein Koftas/Kamal Kakri Kofta

Lotus Stem Kofta/Bhein Koftas/Kamal Kakri Kofta

 

Directions:

 

For koftas

1. Peel of the lotus stem

2. Put it under the tap and wash it properly from the inner holes.

3. Grate it finely

4. Put 2 tsp. of ginger and garlic paste

5. Put little besan, add Salt according to taste

6. Mix it properly and make it in a smooth dough

7. Put oil for frying in a karai

8. Make small balls of the dough and deep fry it till it turn into golden brown.

 

For gravy

1. Take a karai, put oil in it

2. Put grated onions in it , sauté it, till it turns to light brown

3. Put all the masalas and stir it , put tomatoes and salt, stir it

4. Put water according to thick gravy you want

5. Take a boil and Put koftas in the gravy

6. Garnish it with coriander leaves.

It is ready to serve.

Uttapam (Instant)
Apr 6th, 2009 by Deepika

Uttapam Instant

Uttapam Instant

 

About:  This Uttapam can be prepared instantly and in very less time, its a low calorie dish.

Ingredients:

For the batter-
                      
1 cup Sooji
                      
1 cup Urad dhooli dal
                       
1 tsp. salt
Ingredients for stuffing-
                                    
Finely chopped 2capsicums
                                                             
2 tomatoes
                                    
Grated Carot
Directions:

1. Take a non-stick pan, put thinly shape batter on it.

2. Switch on the flame. The pan cake should be slightly brown from the bottom.

3. Sprinkle and spread vegetables on top. Flame should be on slow heat.

4. When the vegetables are slightly tender, turn over the pancake in the pan.

5. When the pancake side is slightly brown. Turn of the flame. Put on the opposite side of the pancake on the plate.
                                      

It is ready to serve.

Dahi bhalla with sweet Imli chutney
Apr 6th, 2009 by Deepika

Dahi bhalla with sweet Imli chutney

Dahi bhalla with sweet Imli chutney

About: Lentil balls dumped in a tangy and spiced curd, served with sweet Imli chutney. Savouries prepared using lentils and served with Yogurt and exotic chutney.

Ingredients:

5 cups strained  sweet dahi

For Bhalla:

1 small bowl moong dhooli dal

Directions:

1. Put dal in a vessel.

2. Put approx. 3 bowls water in the vessel till it dissolves well at night. Next day morning blend the dal thickly. Put some salt in it. Mix it properly.

3. Take a pan, put oil for deep fry, switch on the fire. Put some water on hand. Take small batter on hand , make balls of dal and deep fry it.

4. Take cold water in the vessel and put the wadas in the water.

For Imli Chutney:

250 gm imli

3 tsp. sugar

1 tsp. salt

1 tsp. pepper

1 tsp. roasted jeera powder

Water as per desire 

 

Dahi bhalla with sweet Imli chutney

Dahi bhalla with sweet Imli chutney

Main Directions:

1. Dissolve imli in some water. For 3-4 hours , blend and strain it properly .Put the strained imli water in the pan.

2. Stir it till it becomes slightly thick. Put salt , pepper, sugar, jeera powder.

3. Take a serving tray, put bhaiias on it, put sweet dahi on it.

4. Put salt, pepper; jeera powder, imli chutney.

5. Garnish it with Mint and Coriander leaves.

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