Methi paratha- its different (aloo methi paratha)

Ingredients:

2 cup wheat flour

Water

Salt

Red chilli pwd.- ½ tsp

Haldi- ½ tsp

Ajwain- ½ tsp

Potato – 2 square shape chopped

Methi- 1 cup chopped.

Oil

½ tsp of chat masala

Method:

In a bowl take wheat flour add water slowly and make a dough. In a pan heat oil add ajwain when it starts to crackle add chopped potatoes cover with lid and cook till potatoes are soft. Now add red chilli pwd. And haldi cook for 2mins. Then add salt and chopped methi leaves cook for 10 mins on low heat. Remove from heat and let it cool down. When cool mash the stuffing with your hands.

Making paratha now:

1. Divide the dough and potato mixture into 6-8 equal parts. The potato and methi stuffing should be shaped into balls and should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato and methi balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make rest of the balls.
3. Let them settle for 3 to 4 minutes before rolling them.
4. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it.
5. If the water sizzles right away, the skillet is ready.
6. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
7. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
8. Place the paratha over the skillet. After a few seconds you will see the
9. paratha change color and puff in different places.
10. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
11. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
12. Cool the parathas on a wire rack so they don’t get soggy.
13. serve hot and sprinkle chat masala on all the parathas.

I love methi paratha and I enjoy preparing this way I hope you like it too and share your comments.

 

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Spicy green chicken legs

Ingredients:
Chicken legs- 4-6
Mint leaves- 2 cup chopped
Coriander leaves- 2 cup chopped
Coriander powder- 2 tsp
Black pepper powder- 1 tsp
Garlic and green chilli paste- 2 tsp.
Maida- 4 tsp.
Salt
Oil
Preparation:
Wash and dry chicken legs. Now grind mint leaves and coriander leaves coarsely with 2 tsp of water. In a bowl take maida, salt, mint-coriander paste, garlic and green chilli paste, black pepper, coriander powder, 2 tsp of oil and mix well. Now add the chicken legs cover and let it rest for 30 mins. In a pan add oil and fry chicken legs. I enjoy shallow frying. If you wish you can also deep fry your chicken legs. Serve hot without any chutney. This recipe taste best without any chutney.

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Gobhi Manchurian

Ingredients:

Cauliflower – 1 medium sized cut into medium sized florets
Garlic chopped – 5 tbsp
Green chilies chopped – 4-5 tsp (Use according to your spice level)
Soya Sauce – 1 and 1/2 tbsp
Tomato Ketchup – 3 tbsp
Vinegar – 1 tsp
Coriander leaves – for garnishing
Coriander stems- ½ cup finely chopped
Oil – as needed
Salt – add only if needed
Add 1 medium sized Onion -chopped
½  cup chopped Capsicum if you wish
For the batter :
Corn flour – 1/4 cup
Ginger-Garlic paste – 2 tsp
Red Chilly powder – 1/2 to 1 tsp
Salt – to taste (consider the saltiness of soya sauce while adding it)
Bread crumbs- ½ cup
1-2 tsp of soya sauce.
Method :-
In a bowl take cauliflower florets sprinkle corn-flour, ginger-garlic paste, salt, red chilli pwd., soya sauce and bread crumbs.
Mix the all the ingredients well and let it stand for 5 mins. Heat oil in a big wok, deep fry the cauliflower. Do not overcrowd the wok while frying. Fry it until it turns golden brown in color. Drain into a tissue paper and keep them aside and allow it to cool.
Now heat 2-3 tsp oil in another pan, add chopped onion,green chillies, and garlic, saute them for a while.(Add coriander stems and capsicum also if you’re adding it)Now add soya, vinegar and tomato ketchup. Mix them well,check for the salt and add the cooled gobi florets. Turn the heat to high and mix them together until all the florets are well coated with the sauce. Add coriander leaves and toss it well for few minutes. Serve immediately.
My style of preparing this recipe is different I hope you enjoy my style and drop me a line.

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Dal dhokli- i love this gujrati prepration

Ingredients:

1 cup toor dal

½ cup chopped tomatoes

Salt

Curry leaves

½ tsp. Mustard seeds

1 cup whole wheat flour

Water

½ tsp hing

½ tsp haldi

½ tsp paste of ginger and green chilli

½ cup chopped coriander leaves.

Oil

Method:

Wash and soak toor dal for 30-45 mins. Then pressure cook the dal with chopped tomatoes, salt. Haldi and 1 cup of water. Cook till dal is mashed properly. Now in a bowl take wheat flour add hing, haldi, ginger and green chilli paste salt and ½ cup water to make dough just like you make for your chappati or roti. Now a round roti and cut them into diamond shape. Add these roti (dhokli’s) into hot boiling dal. Cover and cook for 5 mins on low flame. In a pan take oil add mustard seeds when it starts to crackle add curry leaves and pour this over hot dal. Again cover and cook the dal till all the dhokli’s become soft and start to float on top of dal. Serve hot with chopped coriander leaves.

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Rave idly with special peanut chutney

Ingredients for rava idly:

1 cup wheat sooji/ semolina medium thick)
½  tea spn mustard seeds
½  tea spn grated ginger
1 tea spn chana daal
¼  tea spn soda
½ tes spn urad dal
1 tbl spn cashews(optional)
2-3 strands of coriander leaves
2 tbl spn grated coconut(fresh or frozen)
1 and ½  cup yogurt/curd and ½ cup water.
1-2 tbl spn oil
Salt
1 tea spn eco fruit salt.
Method:
Roast sooji on a dry tava till a nice aroma comes out.
Heat oil and add mustard seeds. When they start popping, add ginger, urad dal, chana daal and fry for sometime. Switch off the heat and immediately add sooji, mix well.
Add salt, soda, coriander leaves, coconut, yogurt/curd and water mix well. Leave it for around 30-45 mins. Then mix the batter again and add 1 tsp of eno fruit salt.
Grease an idli stand. Keep half cashew and then put the mixture on top (so that when the idlis are removed, the cashews can be seen on the top). Steam for around 12-15mins.
Serve hot.

Ingredients for peanut chutney:

1 cup skin less peanuts

½ tsp of whole cumin seeds

½ cup of grated coconut

½ tsp of tamarind pulp

¼ cup of coriander leaves

2 whole red chillies

½ tsp of mustard seeds

Salt

½ cup water

2 tsp of oil

Method:

In a dry pan roast these ingredients separately- first peanut, then cumin seeds, red chillies, coconut. Now in a mixer add these roasted ingredients and add coriander leaves grind. Now add tamarind pulp and salt. Grind well with help of water. Now remove this chutney in a bowl. In pan heat oil add mustard seeds when it starts to crackle add this over fresh peanut chutney.

I hope you like this special peanut chutney with rava idly.

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Pista Kulfi

Ingredients:

• 4 cups whole milk
• 1 slice of white bread
• 1 teaspoon cornstarch
• 1/4 cup sugar, adjust to taste
• 1/2 teaspoon coarsely ground cardamom (ilachi)
• 10 pistachios sliced

Method

1. Remove the crust from all sides of the bread and cut the bread in small pieces.
2. Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
3. Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
4. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
5. After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
6. Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
7. Next add sugar and pistachios and cook for 2 more minutes.
8. Turn off the heat and add cardamom powder.
9. Cool the milk to room temperature and pour into a bowl,
10. Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
11. Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Serves-6-8
I served this kulfi with crisp waffle and chocolate stick.
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Palak ka paratha- spinach roti

This delicious and nutritious Indian bread tastes great with yogurt and Aam Ka Achaar. You can also serve with lauki ki sabzi.

Ingredients:

• 3 cups whole-wheat flour
• 1 large bunch spinach coarsely chopped (approximately 1 lb or 500 gms)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/4 tsp asafetida powder
• 1/2 tsp turmeric powder
• Salt to taste
• Ghee (clarified butter) to pan-fry the parathas

Preparation:

• Grind the spinach into a fine paste in your food processor without any additional water.
• Add the coriander, cumin, red chilli, asafetida and turmeric powders, salt to taste, garlic paste to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Keep the dough aside in the refrigerator for 2-3 hours.
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
• Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. 
• Serve hot. 

Tip: if you want to make your paratha little crispy then add 2 tsp of gramflour when mixing a dough.

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Gatte ki Kadhi

This is one of my favorite dish, I learnt this recipe online.
This is a popular cuisine from the state of Rajasthan in India. Steamed gram-flour dumplings, cooked in spicy gravy. This mouth-watering dish will complement any meal.

Ingredients: For the Gattes

• 1 1/4 cup besan (gram flour)
• 1/2 teaspoon chili powder adjust to taste
• 1/2 teaspoon salt
• 1/8 teaspoon turmeric (haldi)
• 3 tablespoons yogurt (dahi)
• 3 tablespoons oil

For the kadhi

• 1 cup yogurt (dahi)
• 1 tablespoon besan (gram flour)
• 1/4 teaspoon turmeric powder (haldi)
• 1/4 teaspoon chili powder adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon salt adjust to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• 1/8 teaspoon asafetida (hing)
• 4 whole red chilies
• 1 bay leaf (tejpat)
• 1 black cardamom optional
• 1/2 teaspoon paprika (dagi mirch)

For Garnish

• 2 tablespoons chopped cilantro

Method
For Gattes

1. Mix all the ingredients in a mixing bowl and make soft dough. A little amount of water can be used if needed. At this point the dough will be a little sticky; wetting your fingers with oil or water will help.
2. Divide the dough into 4 or 5 parts and roll each one between your palms into a long smooth log. Each log should be approximately 5 inches in length and ¾ inches in diameter. You will need to oil your palms to prevent the dough from sticking.
3. Bring 3 cups of water to a boil in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 4 to 5 minutes.
4. Remove the cooked Gatte logs from the water and let them cool.
5. Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

For The Kadhi

1. Mix yogurt and gram flour into a smooth paste.
2. Add turmeric, chili powder, and coriander powder to the yogurt paste.
3. Pour the oil into a saucepan over medium heat. A quick tip: Test the heat by adding one cumin seed to the oil. If the cumin seed splatters immediately, the oil is ready!
4. Add the cumin seeds, mustard seeds, and asafetida.
5. After the cumin seeds splatter, add whole red chilies, bay leaf, cardamom, and paprika and stir for a few seconds.
6. Pour in the yogurt paste and stir for approx. 2 minutes.
7. Add 3cups of water and stir until the gravy comes to a boil.
8. Add salt to taste.
9. Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer. Turn off the heat.
10. Add cilantro and cover the pot for a few more minutes.
11. Serve hot with rice or roti.

Serves: 4

Tip: Gatte can be cooked in advance and added to the gravy later. Gatte can be frozen up to a month or refrigerated for a few days.

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Obbattu- konkani style puran poli

This is one of my favorite sweet. My mother use to prepare this for my summer holidays. I have seen some people who are experts in making these. I think a lot of patience and experience is required to get the perfect texture of this. I tried this for the first time, it tasted heavenly. Though I know I can improve a lot. Here is the recipe.

Ingredients:
Chana dal 1 cup
Jaggery 1 cup
Cardamom 1 tea spn
Maida/Plain flour 1 and 1/2 cups
Turmeric a pinch
Wheat sooji(rava) (optional) 2 tea spns
Oil 1 tea spn
Salt a pinch
Method:
Cook Chana dal in pressure cooker. Drain all the water.
Cook dal mixed with jaggery for 10min. Grind without using water. Add cardamom and mix well with hand to get a smooth mixture. Mix flour/maida with sooji(optional), turmeric, salt. Add water,oil and make a dough. Cover and keep aside for 1hr. Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal the ends. Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi (The plastic and oil prevents it from sticking). Fry on hot tava till it gets golden brown color.
Serve hot/cold with ghee.
Serves: 4
Preparation time: 45min
Tip: Please make sure you have patience and time before trying it. If you make them in hurry, you might completely spoil them. Use rava and flour in 1:1 proportion to make the outer wrap very soft.

I hope readers of my blog enjoy making this recipe, if any question you can drop me a line. I would be happy to help.

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Undi- Konkani delight (rice coconut balls)

Undi is one of the most popular breakfast dishes for many of the Konkani’s. Here is the recipe.

Ingredients:
1 cup rice rava(idli rava)
½ cup grated coconut(fresh or frozen)
2-3 Red chillies
4-5 curry leaves
1 tea spn urad daal
1 tea spn mustard seeds
¼ tea spn fenugreek seeds
3 tbl spn coconut oil

http://www.thboxes.com/affiliate-6971-54741.html

Method:
Heat coconut oil add mustard seed, fenugreek, urad daal, slit red chillies and curry leaves. When it starts popping add rava and fry for 3-4 minutes. Add salt, coconut and boiling water(around 3 cups). Stir and close the lid. Cook until it is completely cooked. Let it cool a bit and then form round small balls. Grease a cooker vessel and lineup these balls. When placing the balls with the help of your thump make small hole in middle of balls. Steam these balls in cooker for 15 minutes.
Serve hot with coconut chutney.
Serves : 2-3
Preparation time : 25mins
Tip: Be careful with the use of fenugreek seeds, they might give a tinge of bitterness to this dish.
http://yuvikasrecipes.blogspot.co.uk/2018/04/konkani-delight-piyava-onion.html

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