Ingredients:
4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)Butter /Oil for frying
method:
1) Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
2) Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
3) Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
4) Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
5) Spread it on the paratha and shallow fry over low heat.
6) Turn it and again pour oil or butter on the other side. 7)Cook on a low heat till golden brown.
7)Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
Note: It makes 18 parathas.
Saturday, September 6, 2008
Pav Usal Recipes
Ingredients:
1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala.
1/4 tsp. crushed cumin seeds.
salt to taste.
6-8 pavs.
To garnish:
chopped onions, fine sev, lemon quarters.
Grind to a paste:
1 small bunch fresh coriander.
8-10 green chillies.
1/2 cup fresh coconut grated.
Method:
1.Heat oil in a heavy large vessel.
2.Add paste and stirfry for 2 minutes.
3.Add 3 cups water and bring to a boil.
4.Add all other ingredients, stir and boil.
5.Simmer for 15-20 minutes, stirring occasionally.
6.Cook till oil separates, floats on top and peas are soft.
7.Check, add more chillies or garam masala if desired.
8.Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.
9.To garnish: sprinkle some 'sev' over individual bowls.
1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala.
1/4 tsp. crushed cumin seeds.
salt to taste.
6-8 pavs.
To garnish:
chopped onions, fine sev, lemon quarters.
Grind to a paste:
1 small bunch fresh coriander.
8-10 green chillies.
1/2 cup fresh coconut grated.
Method:
1.Heat oil in a heavy large vessel.
2.Add paste and stirfry for 2 minutes.
3.Add 3 cups water and bring to a boil.
4.Add all other ingredients, stir and boil.
5.Simmer for 15-20 minutes, stirring occasionally.
6.Cook till oil separates, floats on top and peas are soft.
7.Check, add more chillies or garam masala if desired.
8.Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.
9.To garnish: sprinkle some 'sev' over individual bowls.
Monday, September 1, 2008
Palak Paneer Recipes
Ingredients:
1 ½ cup: Pureed spinach
500 gm: Paneer (cubed and lightly fried)
1 tsp: Finely chopped ginger
1 tsp: Finely chopped garlic
1/2 cup: Onions (grated)
1 cup: Tomatoes (chopped fine)
1 tsp: Cumin seeds
1-2: Bay leaf
1/4 tsp: Garam masala
1/2 tsp: Powdered red pepper
1 tsp: Powdered coriander seeds
2 tsp: Salt
1/4 cup: Oil
Method:
1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
2. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat. 3. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
4. Add spi nach and sauté for 2-3 minutes and add paneer.
5. Turn around a few times and serve hot.
1 ½ cup: Pureed spinach
500 gm: Paneer (cubed and lightly fried)
1 tsp: Finely chopped ginger
1 tsp: Finely chopped garlic
1/2 cup: Onions (grated)
1 cup: Tomatoes (chopped fine)
1 tsp: Cumin seeds
1-2: Bay leaf
1/4 tsp: Garam masala
1/2 tsp: Powdered red pepper
1 tsp: Powdered coriander seeds
2 tsp: Salt
1/4 cup: Oil
Method:
1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
2. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat. 3. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
4. Add spi nach and sauté for 2-3 minutes and add paneer.
5. Turn around a few times and serve hot.
Kothambir Vade Recipes
Ingredients:
1 cup: Gram flour
1/4 cup: Chopped onions
6 cloves: Garlic-chopped
1/4 tsp: Turmeric powder
1 cup: Coriander leaves - chopped
1 tbsp: Chilli-ginger paste
Salt to taste
1 tbsp: Oil
Oil for shallow frying
1 3/4 cup: Water
Method:
1. Put oil, onions and garlic into a casserole dish and sauté in a microwave oven on high, covered, for 2 minutes OR heat oil and add onions and garlic and sauté till a light brown.
2. Mix gram flour and water together to make an even batter. Pour it into the casserole dish and cook on medium-high, for 4 minutes, without lid. Stir once. OR cook over medium heat stirring all the time till mixture thickens (a little bit cooled on a surface, should set).
3. Mix the remaining ingredients and cook on high for 4 minutes. Stir once. OR cook over high heat stirring all the time till setting consistency is reached again.
4. Remove mixture onto a tray and spread into a 1/2" thick rectangle. Cool completely. Cut into square pieces.
5. Shallow fry the square pieces until golden brown. Use a little oil on a non-stick griddle.
1 cup: Gram flour
1/4 cup: Chopped onions
6 cloves: Garlic-chopped
1/4 tsp: Turmeric powder
1 cup: Coriander leaves - chopped
1 tbsp: Chilli-ginger paste
Salt to taste
1 tbsp: Oil
Oil for shallow frying
1 3/4 cup: Water
Method:
1. Put oil, onions and garlic into a casserole dish and sauté in a microwave oven on high, covered, for 2 minutes OR heat oil and add onions and garlic and sauté till a light brown.
2. Mix gram flour and water together to make an even batter. Pour it into the casserole dish and cook on medium-high, for 4 minutes, without lid. Stir once. OR cook over medium heat stirring all the time till mixture thickens (a little bit cooled on a surface, should set).
3. Mix the remaining ingredients and cook on high for 4 minutes. Stir once. OR cook over high heat stirring all the time till setting consistency is reached again.
4. Remove mixture onto a tray and spread into a 1/2" thick rectangle. Cool completely. Cut into square pieces.
5. Shallow fry the square pieces until golden brown. Use a little oil on a non-stick griddle.
Sarson ka Saag Recipes
Ingredients :
1 kg: Sarson (green mustard)
250 gm: Spinach
2 fresh: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste
Tadka (tempering)
3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2-3: Green chillies (finely chopped)
1" piece: Ginger (finely chopped)
Method:
1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5. Serve hot with Makki ki Roti.
(Makes: 5-6 rotis)
1 kg: Sarson (green mustard)
250 gm: Spinach
2 fresh: Shalgam (turnips) (peeled and chopped (optional)
3-4 flakes: Garlic (finely chopped)
2" piece: Ginger (finely chopped)
2-3 Green chillies (finely chopped)
2 tsp: Makki ka atta (maize flour)
11/2 tsp: Powdered gur (jaggery)
Salt to taste
Tadka (tempering)
3 tsp: Desi ghee
1/2 tsp: Red chilli powder
2-3: Green chillies (finely chopped)
1" piece: Ginger (finely chopped)
Method:
1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5. Serve hot with Makki ki Roti.
(Makes: 5-6 rotis)
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