Views: Palak Paratha Recipe

 

                             
Ingredients 
Wheat flour                   2 cup
Palak (spinach) chopped  1 small 
Green chilly chopped       2
Oil                               1/8 cup + for frying
cumin seeds                  1/2 tsp
Sesame seeds (til)         1 tsp
Salt                             1 1/2 tsp
Turmeric powder            1/2 tsp
Amchur(mango Powder)  1/2 tsp

Method
Wash palak and make puree along with green chilly.
Take wheet flour add  oil & all dry spices and mix well then add spinach Puree,
add water and make dough for paratha and cover and keep it aside for 30 min.
Roll out a round then apply oil and dry flour , then fold again apply oil and flour,again fold it and roll in triangle paratha applying dry wheat flour
Heat tawa & cook the paratha on both sides smearing some oil on each side till the paratha is cooked
Serve with Green chtueny, pickle or raita/curd.
Note 
Can add Gram flour also and make more healthy can add rice,barle,jwar flour also.
Making more soft use butter milk in place of water.

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Views: Puran Poli Recipe

Puran Poli specially Maharashtra Taste and it's made on Gudi Padwa , Hindus New Year.Sweet stuffing in chapati is Delicious. I don't like it but Vik loves Very Much. Maharastrian make Amati ,side dish with it ,it's spicy and made with chana dal water but I made Kadhi with it.This masala ( puran) can keep for 15 days in Refrigerator.

 Preparation Time 20 Min.
Cooking Time 30 Min.
Serving     3
Ingredients
For Poli
2 cup wheat Flour
1/4 tsp salt
1/2 cup milk

For Puran
2 cup chana dal
2 cup sugar
1 tbsp ghee
1/8 tsp Tea masala and cardamom powder
Ghee for Frying

Method
Wash and soak dal in 4 1/2 cup water for 1 hr.,then take 3-4 whistle.

Let cool cooker,open if extra water in dal ,then drain water and mash with masher and mix sugar . 

Cook on medium flame,stir continuously, when mixture become little thick add ghee and cook until the mixture become very thick and begins to leave the sides of the pan.Switch off the gas let cool ,after 15 or 20 mixture will be very thick and in Peda or halwa  consistency.Then add tea masala and cardamom powder.If mixture is not in right consistency then cook again for 5 min.

Mix salt and milk in flour and make soft dough with water.
Take small ball and roll in small chapati, spread 2-3 tbsp puran mixture and joint all corners and roll it little.
Transfer on tawa cook both side apply ghee also.
Serve Hot with Hot kadi.If you are not calorie conscious can take extra ghee, I like it.

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Views: Pizza Paratha Recipe | Stuffed Paratha

Pizza Paratha sounds little Different, today i was feeling lazy and my Freeze was stuffed with little Pizza sauce,cheese I want to finish it,so I thought to try this  Paratha and Really It's so Yummy!!!

Preparation and cooking Time 30 min.
Serving 4
Ingredients
2 cup Wheat Flour
Salt to taste

1/2 Cup Pizza Sauce
1 small onion Finely chopped
1 small Capsicum finely chopped
3/4 cup Grated Cheese
2 Carrot grated
1 tbsp Black pepper
1 tbsp Chaat masala
salt
Butter/Oil to fry

Method
Mix salt in flour and with water make soft dough and keep aside for 30 min.
Roll two chapati in same size, spread sauce on one chapati,spread some onion,carrot,capsicum and lots of Cheese, sprinkle chaat masala,pepper,salt over it.

And seal with another chapati.Now cook on tawa with butter.

Serve hot with choice of Dips.

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Views: Dal Bati Recipe

Dal Bati is Marwari / Rajasthani cuisine. Vik was asking so long ,so Yesterday made it.

Preparation time 20 min.
Cooking Time     40 Min.
Serving    3

Ingredients
For Bati
2 1/2 cup wheat flour
1/4 cup + 3 tbsp Ghee
1/4 cup Curd
1/4 tsp turmeric Powder
1/2 tsp carom Seeds (ajwine)
1 tsp Salt
1 cup Ghee for dipping
For Dal
1/2 cup  Toor Dal
1/4 cup Chana dal
1/4 cup moong dal
1/4 cup Urad dal
2 Tomato,chopped
3 tbsp ghee
1 tsp Red chilli powder
1/4 tsp Mustard Seeds
1/2 tsp cumin seeds
1 1/4 tsp Salt
a pinch Heeng (asafogetida)
Curry Leaves few
2 tbsp Coriander leaves,chopped

Method
Mix oil,salt,ajwine,turmeric powder together in flour,then mix curd and make a dough with help of water but dough should not be very soft it's should be like poori dough.
Cover and keep for 60 min.

Wash all dals and soak for 30 min then cook it in pressure cooker till done.
Heat ghee in pan add musturad seeds,cumin seed let it splutter then add curry leaves and heeng. Add tomato cook till done,then add chilli, turmeric powder,salt and mix well.
Add boiled and mashed dal. If needed add water and boil.

Garnish with coriander leaves.

9-10 small ball with dough dent with thumb in middle and place in gas oven ,flame should be low, keep turning in interval.
It takes 40 -50 min. when it done it turns light golden color and raw smell will go off.

Take on clean cloth ,press little and it break slightly now dip in melted ghee for 5-7 min.

Serve with Hot dal if needed and you are not calorie conscious can take extra ghee also.
Green chutney,Papad, lemon slices and onion are best with it.

Note
For dal can use only toor dal also.
If you wants can add garlic and onion in dal while frying .

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Views: Tri Colour Puri Recipe | Tri Color Poori Recipe

This style of Poori I learned from my MIl. I like this Colorful poori very much. For kids always we have to bring variation n I think it's Best.

Ingredients
3 cups wheat flour
1/4 cup besan / gram flour
1/2 bunch palak/Spinach 
1/4 cup beat root,grated
1/2 tsp. turmeric
salt to taste
2  Green chilli
1/2 tsp. Turmeric powder
1/2 tsp Red chilli Powder

Method
Make palak puree along with green chilli and grind beet root with little water.

Green color
to 1 cup wheat flour add pureed palak and salt and knead into a soft dough.
Red color
To 1 cup flour add pureed beat root add red chilli powder and salt. knead into a soft dough.

Yellow color
Take besan and 1 cup wheat flour-- add turmeric, salt and knead into a soft dough.Cover and keep all doughs for 30 min.

Now make long 1 inch thick rolls of each of color. Make a braid then just lightly roll them so the the dough catches each other. Cut into smaller portions.

Join open ends and press little to give round shape.Roll into puris and deep fry. 

Enjoy with curds and pickles,chtuney, if you like can have with potato gravy or any other gravy.

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Views: Methi Theple

                         
Ingredients
Wheat flour                    2 cup
Gram Flour (besan)       1/2 cup
Methi chopped              1 small bunch
Green chilli chopped      2
Oil                                1/4 cup + for frying
cumin seeds                   1/2 tsp
Seasme seeds (til)          1 tsp
Salt                                2 tsp
Turmaric powder           1/2 tsp

Directions

1. Take wheat flour , besan in a bowl & mix it well oil & all dry spices then add mehi,
add water and make dough for paratha and cover and keep it aside for 30 min.
2. Roll out a round paratha applying dry wheat flour
3. Heat a pan & cook the paratha on both sides smearing some oil on each side till the paratha is cooked
4. Serve with Green chutuny, pickle or raita/curd.

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Views: Aloo Paratha

                               
Here no Issue with Aloo Paratha at what time should we have? It's best for Breakfast , lunch n off-course for Dinner .In my family all are Ready to Have any time....
Ingredients
- 2 cup Atta
- 5-6 Potatoes, boil and mashed
- 1 big onion (optional)
- 1 tbsp lemon juice
- 1/4 tsp musturd seed and saunf
- 1-2 green cilly chopped
- 1/4 tsp Graram masala
- 1 1/2 tsp salt
- 1/2 tsp red chilly powder
- 1 tsp coriander powder
- 1/4 tsp turmaric powder
- a pinch heeng
- oil 2 tbsp+ for frying
- Coriander and curry leaves
Method of preparation:

Mix atta with water in proper proportions to form a consistent dough with 1/2 tsp salt, and let it so for 15-20 min.
Heat 2 tbsp oil in a pan, add  musturd seeds and saunf and hing powder to it.
When musturd splutters add  curry leaves, green chilli and chopped onion let it to turn off brown. Now add mashed potatoes and add chilli, coriander, turmeric and garam masala powder  salt and mix it well and mix lemon juice and coriander leaves also.
Now, roll a slice of dough to a thin circular shape.Then, spread the mashed aloo on the dough and roll it again.
Place it on hot tava. When it gets little brown, apply oil or butter
Turn it and again apply oil or butter on other side.
Keep turning simultaneously until it gets golden brown.

Tasty Aloo Parathas are ready!!!
Serve it with curd or dhaniya chutni (coriander chutney)or butter or pickles.

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