Daal paratha

DAAL PARATHA RECIPE

Ingredients:

• 1 cup Wheat flour
• 2 tsp Oil
• Salt To Taste
• For the filling
• 1/2 cup Yellow moong dal
• 1/2 tsp Cumin seeds
• 1 pinch Turmeric powder
• 1 pinch Asafoetida
• 1/2 tsp Red chilli powder
• 2 tsp Oil
• Salt To Taste
• Oil As needed

Preparation:

• Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
• Soak moong dal for one hour. Wash and drain all the water.
• Cook the moong dal 1 cup of water.
• Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
• Cook until the dal mixture is dry. Let it cool.
• Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
• Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
• Serve daal paratha hot with curry.

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BHEL PURI RECIPE

BHEL PURI RECIPE

Ingredients:

 

• 1 cup Puffed Rice (Kurmura)
• 1/2 cup chopped Tomato (Tamatar)
• 1/2 cup chopped Onion (Pyaj)
• 1/4 cup chopped Coriander Leaves (Dhania Patta)
• 1/2 cup boiled and mashed Potato (Aloo)
• 4 chopped Green Chilli (Hari mirch)
• 1 tblsp chopped Ginger(Adrak)
• 1 tblsp Garam Masala
• 6 tblsp Tamarind (Imli) Chutney
• 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
• 1/2 cup Nimkis
• 1/2 cup Sev
• 1/2 cup Gol gappas
• 2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:

Mix the puffed rice, tomatoes, onions.

Drain the water from the grated potatoes and mix that as well.

Mix all the ingredients under seasoning and add to this.

Lightly crush and add the nimkis and golgappas.

Add the sev and kaara pusa directly and mix well.

Finally garnish with coriander leaves and lemon juice.

Serve immediately..

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kele (banana) ka raita

kele (banana) ka raita

Ingredients:

• 2 banana
• 2 cups curd
• 2 tsp sugar
• a pinch of salt 

How to make kele (banana) ka raita :

• 1.Cut round pieces of banana.
• 2.Mix sugar,curd and salt and mix well
• 3.It is ready to be served.

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Bombay chiwda

Bombay chiwda

Ingredients:

• 1/3rd cup halves Peanuts (Moong Phali)
• 1/3rd cup halves Cashew (Kaju)
• 1/4th cup whole Almond (Badam)
• 1/4 cup blanched Pistachio (Pista)
• 1/4th cup Pumpkin seeds
• 1/4th cup Pine Nuts
• 2-3 sliced crosswise into thin rounds hot Green chilli (Hari Mirch)
• 1 tblsp Fennel seeds (Saunf)
• 15 Curry Leaves (Kari Patta)
• 3 tblsp fresh Coriander Leaves (Dhania Patta)
• 2/3 rd cup thick pounded Flat Rice (Poha)
• 1/4th cup Raisins (Kishmish)
• 1/4th cup Currants (Kishmish)
• 1/4th cup chopped Dates (Khajoor)
• 1/2 tsp Salt (Namak)
• 2 tblsp Maple or Date Sugar
• 1/3 cup Moong Dal
• 1cup deep fried Sev Noodles
• Vegetable Oil or Ghee for deep-frying

How to make bombay chiwda:

• Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
• Place the peanuts in a wire-mesh sieve and lower it into the oil.
• Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.
• In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
• Pat the nuts dry with more paper towels, bolt off any excess oil.
• Transfer all the nuts to a bowl.
• Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil and fry until crisp.
• Lift out the sieve and transfer the chilies to the paper towels to drain.
• Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp.
• Drain on paper towels.
• Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and poha floats.
• It should not brown only turn golden yellow.
• Fry the remaining flat rice dry on paper towel, blot all the excess oil.
• Add the flat rice to the nuts bowl and toss to mix.
• Combine the raisins, currants and dates in a bowl and add the salt , sugar & spices in another bowl.
• Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.
• Finally, combine all the ingredients and toss to mix.
• Cool to room temperature and store in an air tight container.
• Keeps well upto 2 months.  

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cabbage paratha

Cabbage paratha

Ingredients:

For the stuffing

2-3 cups cabbage (finely chopped)

1 tsp red chilly powder

salt to taste

Oil

For the parathas

2 cups wheat flour

salt to taste

Ghee or oil

How to make stuffed cabbage paratha:

For the stuffing heat oil in a pan and add chopped cabbage.

Now add red chilly powder and salt.Mix well.

Cook it covered with a lid till the cabbage is cooked and water evaporates.

Kepp the cooked vegetable aside to cool.

For the parathas knead the dough by adding salt and enough water so that it is soft and smooth.

Take a small portion of the dough and make a ball.

Now roll this ball in a shape of a roti.Put the cabbage stuffing on it.

Now roll another roti and spread it on top of the first roti and seal the sides with some water on the edges so the stuffing does not come out.

Heat a tawa.Place the stuffed paratha gently on the tawa and roast it from both sides by greasing it with oil or ghee.

Serve hot with curd,pickles.

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moong dal vada

Moong dal vada :

Ingredients:

• 300 gms Moong Dal
• 25 gms Chopped Coriander
• 5 gms Cumin Seeds
• 1 Star anise
• 8 - 9 Green Chillies chopped
• 50 gms Onions
• Salt to taste
• Oil to fry

How to make moong dal vada :

• Soak the moong dal in water for a couple of hours.
• Grind it properly to form a smooth paste.
• Blend it with chopped onions, chillies, corainder and cumin seed.
• Check the salt seasoning and deep fry till golden in color.
• Serve with green chutney.

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Aloo poha

Aloo poha

    Ingredients:

• 2 cups Poha (Beaten Rice)
• 1 Potatoes
• 1 Onions
• 2 Green Chillies
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1/4 tsp Mustard Seeds
• 1 sprig Curry leaves
• 2 tsp Peanuts
• 4 tblsp Oil
• 1 pinch Turmeric powder
• 1 Lemon
• Few Corainder leaves
• Salt to taste  

How to make aloo poha :

• Soak the poha in water. Wash and drain all the water.
• Add some salt , turmeric powder , keep aside.
• Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
• Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
• Add potatoes , saute for few minutes, then add chopped onions, chillies.
• Cook till they are done. Add the poha, corainder leaves and stir.
• Keep it on slow flame for 5- 7 minutes.
• Let it cool for sometime and add then lemon juice.

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paneer sandwich

Paneer sandwich

Ingredients:

• 1 loaf Bread
• 1/2 cup grated Paneer (Cottage Cheese)
• 1 Tomatoes
• 1 Onions
• 2 Green chillies
• 1/4 tsp Red chilli powder
• Salt to taste
• Butter as needed

How to make paneer sandwich :

• Chop onions, chillies and tomatoes.
• Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
• Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
• Put this in sandwich toaster until the bread turns crispy and brown.
• Serve with ketchup.

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Blueberry Pancakes

Ingredients :

• 200 gm self-raising flour
• 1 tsp baking powder
• 1 egg
• 300 ml milk
• 50 gms butter
• 150 gm blueberries
• oil for cooking
• maple syrup

Preparation :

• Mix together the flour, baking powder and a pinch of salt in a large bowl.
• Beat the milk with the egg. Whisk in the egg and milk mixture along with the dry ingredients, into a smooth batter.
• Add in the melted butter, and stir in half the blueberries.
• Heat a teaspoon of oil or small knob of butter in a large pan. Spoon a ladleful of batter onto the pan, and cook for about 3 minutes over medium heat. Turn over and cook for another few minutes until golden.
• Top with the maple syrup and remaining blueberries. 

Makes 10 pancakes

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