STUFFED BAJRA ROTI

10:36 AM Posted In Edit This 0 Comments »
INGREDIENTS
2 cup Bajra Flour
A Pinch of Salt

For stuffing:
1/2 cup Paneer (crumbled)
2 tbsp Fenugreek Leaves (chopped)
1 Green Chili(chopped)
1 Large Tomato(chopped)
Salt to taste

METHOD
Seive the flour and mix salt to it.
Make a dough by adding hot water occasionally.
Knead the dough well and divide it into 16 equal parts.
Roll out each part into thin chapattis.
Put little stuffing on one chapatti and spread.
Cover with another chapatti and press well to make one roti.
Repeat the procedure for the remaining stuffing and rotis.
Cook these rotis on a hot griddle on both sides without using oil.
Stuffed Bajra Roti is ready.
Apply butter just before serving.

EGG PARATHA

12:11 PM Posted In Edit This 0 Comments »


INGREDIENTS
• 4 Eggs
• 2 Cups wheat flour
• 1 Chopped capsicum
• 1 Chopped tomato
• 2 Chopped onions
• Chopped fresh coriander
• 1 tsp Red chilli powder
• 2 tbsp Cooking oil
• Clarified Butter or Ghee

METHOD
Pour oil into a frying pan and heat it.
Add chopped onions and fry on medium heat till they become golden brown.
Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done.
Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside.
Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough.
Roll the balls to give them roti shape.
Take one roti and put the egg mixture. Cover it with another roti.
Roll this roti a little and fry both sides properly in butter.
Egg Paratha is ready to serve.

MOLI KE PAARTHE

11:51 AM Posted In Edit This 0 Comments »

INGREDIENTS
• 2 Medium Sized Mooli(Daikon Radish peeled)

• 3 cup Wheat Flour

• 2 tbsp Ghee

• 2 Green chillies (chopped)

• 1/2 tsp Amchur Powder

• 2 tbsp Coriander Leaves (chopped)

• 1/8 tsp Turmeric Powder

• 1 tsp Salt

• Water as per requirement


METHOD
Take radish and grate it.
Sprinkle little salt over it and keep it aside for half an hour.
Squeeze the water out and add green chillies, coriander leaves and salt.
Sieve the flour. Add 1tbsp ghee and all the remaining ingredients.
Knead it properly to form a semi-solid dough by adding sufficient water.
Roll out thin rotis out of the dough.
Cook these rotis on a preheated skillet until it turns lightly crispy.
Apply ghee on both sides.
Serve hot with fresh curd or pickle.

COLOURFUL PARATHA

11:29 AM Posted In Edit This 0 Comments »

INGREDIENTS

• 1 tbsp Minced mixed vegetables(peas, carrots, beans, cabbage)

• 1 tsp Semolina

• 1 tsp Oil

• 1 tsp grated paneer

• Oil for frying

• 1 tbsp Chopped spinach

• 2 Finely chopped spring onion stems

• 1/4 Cup wheat flour

• 1 tbsp Soaked moong dal

• 1 Flake garlic, crushed

• 1/4 tsp Tturmeric powder

• Salt to taste

• 1/4 Cup rice flour


METHOD
Minced very fine the vegetables in an electrical chopper.
Then grind spinach to a paste, add chillies if desired.
Mix all ingredients except the oil and cheese.
Then make dough of the mixture of ingredients and roll it into sizeble parathas.
When dough are ready, heat the griddle and start frying the parathas.
Cook till it turns brown and golden on either side.
Garnish with grated cheese.
Serve hot.

SPINACH PRATHA

6:10 AM Posted In Edit This 0 Comments »

Ingredients:


  • 2 cups of Wheat flour

  • milk (for making dough)

  • Spinach (washed)

  • Ajwain - 1/2 tsp

  • Jeera - 1/2 tsp

  • Green Chillies 3-4 (you may add more if you want to make it spicy)

  • Salt to taste

Method:



  1. Cut Spinach, grind it in mix with Chillies and add very little milk to make a paste.

  2. Add this paste to Wheat flour with salt, ajwain, jeera and make a dough.

  3. Make small balls out of dough and roll them into the parathas.(keep them a bit thick only)

  4. Put it on hot tawa or frying pan and cook applying ghee on both the sides

  5. serve hot with any gravy or chutney.

POORI

11:34 AM Posted In Edit This 0 Comments »


INGRDIENTS
1 cup sifted whole-wheat flour (sift to take out some of the larger bran bits).
1 cup all purpose flour.
1/2 teaspoon salt
2 tablespoons vegetable oil.
More oil for deep-frying.
1/2 cup water



METHOD


Put the 2 flours and salt in a bowl.

Drizzle the 2 tablespoons oil over the top


. Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs.


Slowly add the water to form a stiff ball of dough.


Empty the ball on to a clean work surface. Knead it for 1012 minutes or until it is smooth, Form a ball.


Rub about 1/4 teaspoon oil on the ball and slip it into a plastic bag. Set it aside for 30 minutes.


Knead the dough again, and divide it into 12 equal balls. Keep 11 of them covered while you work with the twelfth.


Flatten this ball and roll it out into a 55 1/2" round. If you have the space, roll out all the porris and keep them in a single layer, covered with plastic wrap.


Over a medium flame, set about 1" of oil to heat in a small, deep frying pan Let it get very, very hot.


Meanwhile, line a platter with paper towels. Lift up one poori and lay it carefully over the surface of the hot oil. It might sink to the bottom but it should rise in seconds and begin to sizzle.


Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes.


Within seconds, the poori will puff up. Turn it over and cook the second side for about 10 seconds.


Remove it with a slotted spoon and put it on the platter.


Make all the porris this way. The first layer on the platter may be covered with a layer of paper towels. More porris can then be spread over the top. Serve the porris hot (immediately).

KHSTA PARATHE

12:10 PM Posted In Edit This 0 Comments »

INGREDIENTS
1.Atta (White whole wheat flour): 1 Cups
2. Maida (Whole-wheat Pastry flour or Un-bleached All-Purpose flour): 2 Cups
Substitution: First choice Pastry Flour, Second choice: All Purpose flour
3. Salt: 1 teaspoon4. Ghee: 2 TablespoonSubstitute: Vegetable shortening. DO NOT use oil5. Cold Water: 1 Cup and 2 Tablespoons. DO NOT use hot water

Melted Ghee for brushing layers, and frying
Atta for dusting to roll out dough


Method
Step 1 Making Dough
1. Sift Atta, Maida, and Salt together.

2. Cut-in Ghee. Mix well till it resembles like crumbles.

3. Add water little bit at a time and knead to make dough.

4. Gather dough into a ball. Cover it with damp kitchen towel or a plastic film wrap.

5Let it rest about one hour at room temperature.
6. Divide dough into 6 parts. Roll each part into a ball. Each dough ball will make one Paratha.

Step 2 Rolling Paratha
Roll out dough ball into a 6" round disc about the thickness of two Nickels (5ç coins). If you want to make layered Paratha, see following
Triangular
Square
Spiral

Step 3 Frying Paratha
Heat the griddle (Tawa).

Put test bread about the thickness of a Dime (10¢ coin) on the Tawa. If the bread sticks to griddle, you need to increase heat. If the bread gets brown spots too quick, it is too hot. It should develop brown spots on the underside in about 30 seconds. Now the Tawa is ready.

The Paratha is cooked in four steps
1. Cook the rolled out Paratha over griddle for about 45 seconds to 1 minute. Lift the corner of the Paratha with Turner. The underside should have a few brown spots.
2. Turn it over and cook another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.
3. Turn it over; cook the basted surface another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.
4. Turn it over; cook the newly basted surface another 45 seconds to 1 minute.

ARABI PARATHE

12:06 PM Posted In Edit This 0 Comments »

Ingredients


Filling.
· Mince (fried as usual with spices)
· Tomatoes finely chopped
· Coriander leaves chopped.
· Mint leaves chopped.
· Green Chilies chopped.
· Black pepper.
· Eggs.
· Onions finely chopped.

For Dough.
· Flour 21/2 cups or 400 grams.
· Milk 3/4 cup.
· Salt to taste.
· Ghee.


METHOD
Knead flour, salt and milk and keep for 1/2 hour. Make medium pairas from the dough. Roll out into medium sized square parathas. In the center of each paratha put fried qeema, tomatoes, coriander & mint, leaves, green chilies and onion. Pour 1 beaten egg onto this filling in the paratha, sprinkle black pepper on it and fold the paratha from both sides to form a rectangle shape. Slightly fold the shorter edges too. It should be sealed completely. Shallow fry on medium flame. When it swells up, that shows the egg is cooked from inside. It should be golden on both sides. Serve hot with spicy chutney.

Aloo ke parathe

11:53 AM Posted In Edit This 0 Comments »

Ingredients
· for frying potatoes 1/2 kg
· salt 1 tsp
· powdered aniseed 1/4 tsp
· green chilies 8
· ginger garlic paste 1/2 tsp
· garam masala powder 1/4 tsp
· onions 2
· finely cut coriander leaves 2 Tbl.sps
· oil enough for frying


methodFor the dough


Sieve and mix the flours together in a mixing bowl. Add salt, sugar and butter. Mix well with the flour till butter blends. Gradually add water and knead to smooth dough. Pat and knead well for several times. Use ghee or oil while mixing the dough instead of butter.


For the stuffing :

Cook potatoes. Peel and mash. Heat little oil and season with aniseed and then fry ginger garlic paste. Add mashed potatoes with salt, turmeric powder and garam masala powder. Fry for few minutes and remove from fire. Mix minced green chilies and finely cut onions, coriander leaves to the potato mixture when it cools down.


Method I for preparing chappathis:

Make medium sized balls from the dough. Flatten each ball and keep a tablespoon of filling inside. Close and seal well all around. Press and dredge in wheat flour and roll out into thick parathas. Heat a 'tawa' and fry these parathas using oil for both sides while frying. Serve hot.


Method II for preparing chappathis:

Take one ball and roll into thick and 3 inches width chapatti. Make another of the same size.

Place a tablespoon of filling on the middle of one chapatti. Carefully spread it leaving 1/4 inch gap all around. Keep another chapatti on top. Using little water carefully seal both the chapattis all around. Dredge on flour and roll again into big paratha. Fry on hot 'tawa' using l/4 tsp.of oil for each side of chapatti

SHEERMAL

11:25 AM Posted In Edit This 0 Comments »
INGREDIENTS
DOUGH

1. Active Dry Yeast (.25 oz) pack:1
2. White Table Sugar: 1 teaspoon
3. Warm Milk at 100º F to 110º F: ¼ Cup
4. Saffron: 6 Strands
5. Egg: 1 slightly beaten
6. Melted Ghee: 2 Tablespoons
7. Un-bleached All purpose flour (Maida) (8oz): 1½ Cups
8. Salt: ¼ teaspoon
9. Confectioner's sugar (Powdered sugar): 2 Tablespoons

Garnishing
Yellow golden raisins
Flour for dusting and rolling.

Method
Dough
1. Mix yeast, sugar, milk and saffron. Set aside for 10 minutes.
2. Mix in Egg and melted Ghee
3. Combine flour, salt, powdered sugar. Make a mound and make a well in the flour mound. Pour in the yeast mixture. Knead about 10 minutes. Gather in to a ball. Cover with a damp kitchen towel or plastic film wrap. Let it rest for one hour or till the dough doubles in size.

Baking Sheermal
4. Knead dough again. Divide in 6 equal small balls.
5. Preheat oven to 450º F.
6. Roll out dough to form a disc about 5" diameter the thickness of 3 Nickels (5¢ coins).
7. Place about 5 raisins on the disc. Press the raisins lightly.
8. Put 2 discs on a greased baking sheet.
9. Bake 6 to eight minutes.
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