How to make aloo paratha ~ with step by step pictures

Diposting oleh adiba

Selasa, 18 Juni 2013

Aloo Paratha, i make it quite often. but never posted here, as i always make it for dinner and as i never click pictures after sunset. today broke the rule and made for lunch. as i was keen on making north indian thali, we had aloo paratha's with khichdi and dal. which turned out into a good and satisfying meal.

Aloo Paratha Recipe

Prep Time: 20 mins

Cooking Time: 10 mins
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Bread
makes 6-7 paratha's

Ingredients:

Atta / Wheat flour - 2 cup's / 400 gms
Potatoes - 3
Oil - 1/2 tsp
Omam / Ajwain - 1/2 tsp
Corriander powder - 1 tsp
Cumin powder - 1 tsp
Chilly powder / sambhar powder - 1 tsp (or use finely chopped green chilly)
Finely chopped corriander leaves - 2 tsp
Ghee - 2 tsp's (for making paratha's)

Method:

Pressure cook the potatoes for about 5 whistles at least. peel its skin and mash it nicely. let it cool.

In a pan, heat 1/2 tsp oil, add ajwain seeds.

tip: you may add very finely chopped onions and green chilli for a variation.

Then add in the mashed potatoes. and mix well with ajwain.

Add corriander powder, cumin powder, chilly powder and salt to taste.

Mix well with the potatoes. add in the chopped corriander leaves and mix all together. it should all come together. let the stuffing cool down.

tip: it is very important to let the aloo stuffing to cool completely. else, you cannot roll the paratha with the hot stuffing in. it peeks out.

Meanwhile when the stuffing cools down, prepare the atta. In a wide bowl, mix wheat flour and little bit of salt. add water and knead like we knead our poori dough. so do not knead so soft, as we do for phulka's or chapathi's. Divide the dough and shape them into big balls of a tomato size. Also shape the aloo stuffing into small balls that of half a lemon sized ones.

tip: aloo stuffing balls should be half the size of the atta dough balls.

Take a atta dough ball and and roll with rolling pin or flatten on your palm, it should be just of your palm size. flattening evenly is very important. Place a aloo stuffing ball in the centre.

Now bring the corners all together and shape like we do for modak.

Close the stuffing thoroughly and flatten with your palm with little pressure.

Dust with flour, so that it will be easy for rolling.

Roll it lightly and never give pressure to the centre part. if needed dust with flour. even, if the stuffing peek's out, do not worry.

This is how, the fully rolled paratha look like.

Heat a Griddle/dosa pan, put the rolled paratha and wait for it to get cooked.

When the paratha puff's up, apply ghee on both sides of the paratha and cook, till you find brown spots.

Transfer the paratha's to a serving plate. if intended to store and eat later, then wrap them up in aluminium foil.

Serve aloo paratha's hot with curd and pickle. sprinkle chilly powder and cumin powder over curd before serving.

Notes:

Do not try to use hot aloo stuffing before rolling.

While rolling, if little bit of stuffing sticks to your rolling pin, then scrap it off, dust some flour and then start to roll. do not keep the rolled paratha in the rolling surface, it furthur sticks. so as soon as you roll, put it on griddle.

We like these aloo paratha's a lot. whenever i make it, i get compliments without fail. do try it out!

Today i cooked lunch leisurely. from next week, i have to pack lunch for my son. i do not know, how am i going to manage cook so early. also i did not train my son to eat alone all these days. it is going to be a different learning phase of life for both of us!

Label: Aloo, Parathas

chow chow recipe ~ kootu and thuvayal

Diposting oleh adiba

Selasa, 11 Juni 2013

komentar (0)

I rarely cook with this vegetable before. but after trying thuvayal, i started to cook often. chow chow kootu is the second recipe, i cook. But my personal favorite will always be this thuvayal! To know more and to find nutritional information about chayote/chow chow check here.

Chow Chow Thuvayal / Chayote chutney

Chow Chow Recipe

Prep Time: 05 mins

Cooking Time: 20 mins
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Vegetable

Ingredients:

Ingredients:

Chow chow / chayote - 1
Sunflower oil - 2 tsp's
Urad dal - 2 tsp's
Dry red chilly - 3 or 4
Tamarind - a small pinch
Grated coconut - 2 tbsp's
Salt to taste
Water - 3 tsp's

for tadka:

Oil - 1/2 tsp
Mustard - 1 tsp
Curry leaves - 1 sprig

Method:

First wash the chow chow and peel its skin. then cut into half and remove its seed and white veins. chop them into chunks and set aside.

In a Pan, add 1/2 tsp of oil and heat it. once the oil is hot, add urad dal and dry red chilly. roast till the urad dal turns into golden color. remove the roasted urad dal and dry red chilly to a separate bowl and set aside.

In the same pan, add remaining oil and add in the chopped chow chow. saute them in medium flame for about 7 - 10 minutes, till it is cooked soft. add tamarind and also roast along in the last minute.

Transfer the sauteed chow chow to your chutney jar, add in the roasted urad dal, red chilly and grated coconut. add salt to taste. grind it coarsely first. then add water and grind into a thick chutney. transfer to a serving bowl.

For tadka, heat a small tadka pan, add 1/2 tsp oil, 1/2 tsp mustard and curry leaves. once the mustard splutter, add the tadka to the chutney / thuvayal.

Serve with rice and rasam combo. this chutney tastes good with dosa too.

Note:

You can skip grated coconut and make this chutney as such.

Chow chow kootu / Chayote Dal

Chow chow kootu / Chayote Dal

Ingredients:

chow chow - 1
moong dal / paasi paruppu - 1/4 cup
turmeric powder - a pinch

to dry roast and grind:

dry red chilly - 3
cumin - 1 tsp
grated coconut - 3 tsp's

for tadka

oil - 1/2 tsp
mustard - 1/2 tsp
split urad dal - 1/2 tsp
dry red chilly - 1 (broken)
asafoetida powder - 1/4 tsp
curry leaves - 1 sprig

Method:

First wash the chow chow and peel its skin. then cut into half and remove its seed and white veins. chop them into small pieces and set aside.

Heat a pan and dry roast the cumin, dry red chilly and grated coconut. grind into a smooth paste with little water.

Wash and cook the moong dal with a pinch of turmeric in 1 cup of water. when the dal is half cooked, add in the chow chow pieces to the dal and cook for another 5 minutes. chow chow and dal has to get cooked well(the whole process may take 15 minutes).

Then add the grounded mix to the pan and let it boil for a minute and transfer the dal to a serving bowl.

For tadka, heat a tadka pan, add oil and heat it. add mustard, urad dal and dry red chilly. when the mustard splutter, add asafoetida powder and curry leaves. transfer the tadka to the dal.

Notes:

You can add 1 green chilly and crushed garlic, while cooking the dal and chow chow together. this way, you can get a different taste.

Don't pressure cook the dal and vegetable. the texture and taste of the dal gets spoiled, when pressure cooked. so best to cook in stove top.

You can also make this with chana dal instead moong dal.

Label: chow chow, Dal, Kootu

Ragi dosa with dosa batter ~ Fermented Ragi Dosa

Diposting oleh adiba

Kamis, 06 Juni 2013

komentar (0)

I was desperate to introduce ragi to my son. as he did not like ragi in porridge form, i had to find other ways. last month, i just added ragi flour to the dosa batter and made dosa. it came out well. but it did not taste good also my kid did not like it. then my friend suggested me to ferment ragi and then mix with dosa batter. this worked out very well today. the dosa tasted superb and my kid ate it without any complain. i am going to make these dosa's quite often.

Ragi tastes better, when it is fermented. so the day before, mix the flour in water in thick consistency and leave it in room temperature to ferment. this way, ragi dosa tastes good! Highlight of this recipe is, you will not feel the raw smell of ragi and ragi gets cooked quickly.

serves - 3
requires overnight fermentation
cooking time - less than 2 mins

Ingredients:

Ragi Four - 150 gms
Water - 1 cup
Idly / Dosa Batter - 1 cup
Finely chopped onion - 3 tbsp
Finely chopped green chilli - 1 tsp
Finely chopped corriander leaves - 2 tbsp

Method:

To make ragi dosa's next morning, mix ragi flour with water without any lumps. mix should be thick like idly batter. mix and close in a bowl and put it on your kitchen top the previous day evening. It takes 12 hours to ferment.

Next day, mix the fermented ragi mix with dosa batter, add salt to taste and add finely chopped onions, green chilly and corriander leaves. stir well and make dosa's.

Serve with coconut chutney, it makes a yummy combo!

You cannot make very thin dosa's with this batter, as it is not easy to spread on the tava. also leave a bit of oil extra, to make the dosa little crispier.

Notes:

It is not good to eat ragi dosa at night, as it takes long time to digest. Ragi is good to have for break-fast.

If serving for kids, skip green chilly and onions.

Label: Dosa Variety, For Morning Tiffin, Healthy Recipes, Ragi

Sweet and Spicy Vegetable Curry / Theeyati Pulusu

Diposting oleh adiba

Senin, 20 Mei 2013

komentar (0)

Collecting cookbooks interests me a lot! after collecting so many book's, i felt that only few book's are worth saving for life-time. now a days i restricted myself in buying cookbook's. only if i desperately long for a book, i buy it. Cooking at home with Pedatha was one book, that i wanted to buy for a long time, when hubby gifted me the book for my last year's birthday, i was so excited about the gift! maybe the warmness and love filled recipes in the book or my favorite andhra recipes should have been the reason for excitement! Today's recipe is from Cooking at Home with Pedatha! do try, you will love this curry as it will have balanced taste of sweetness of jaggery, tangy from tamarind and spicy from lots of chillies!

I almost cook just an hour before the lunchtime. mostly i don't plan my meals, i go and check my refrigerator and decide on that. some times i call and ask my hubby on what to cook, he always leaves to my choice!! I wanted to try this curry for a long time, luckily had vegetables in hand and went ahead! Do you plan your meals the previous night?

Theeyati Pulusu / Sweet and Spicy Vegetable Curry

Serves - 3

Preparation time - 20 minutes

Cooking time - less than 30 minutes

Ingredients:

Vegetables :

Bottle Gourd - 1

Sweet potato - 1

Drumstick - 1

Raw Mango - 1/2

Pumpkin - 1/4

Brinjal - 1

Tamarind - 1 small lemon size

Sambhar powder - 2 tbsp

Jaggery - 2 tbsp

Green Chillies - 3 or 4

Corriander leaves - 1 tbsp

For Tempering:

Oil - 2 tbsp

Mustard - 1 tsp

Fenugreek seeds - 1 tsp

Curry leaves - 1 sprig

Asafoetida powder - 1/2 tsp

To grind into powder:

Split urad dal / udaicha ulundhu / minapa pappu - 1 tbsp

Bengal gram / kadala paruppu / senaga pappu - 1 tbsp

Sesame seeds / ellu / nuvvulu - 1 tsp

Method:

Heat a pan, and dry roast the split urad dal, bengal gram and sesame, till they reach golden color let them cool and grind into a fine powder.

Boil 1/4 cup of water and remove from flame and add tamarind to it and let it soak for 10 minutes and squeeze the pulp.

Wash the bottle gourd and peel it's outer skin and chop into big chunks. do the same to sweet potatoes. chop the other vegetables into big chunks.

In a pan, heat oil, add mustard and let it splutter, add fenugreek seeds, asafoetida powder, green chillies and curry leaves. Then add all the vegetables together and mix well with the tempering. add enough water to cover the vegetables and let it boil for almost 10 minutes, till all the vegetables are cooked well.

Meanwhile, To the squeezed tamarind water, add 1 cup of water then the grounded powder, sambhar powder and mix well. also mix in the jaggery ,mix with your hands. this way, you can mash the jaggery and also mix well.

Now, after the veggies are cooked, add in the tamarind water and mix well with the vegetables. Let the curry boil for 5 minutes in medium flame..

Garnish with corriander leaves and curry leaves.

Serve warm with rice and ghee!

Label: Andhra cuisine, Curry, Kuzhambhu, Pulusu

sweet potato halwa ~ shakarkandi sheera

Diposting oleh adiba

Rabu, 15 Mei 2013

komentar (0)

I have not posted any sweet recipes after diwali. When i was going thru gujarati cuisine, i came across this halwa and also found some sweet potatoes in my kitchen waiting to be cooked. so here you see this easy halwa that i made today in minutes!

Sweet Potato Halwa
serves- 4
preparation and cooking time: 30-35 minutes

Ingredients:

Sweet Potatoes - 250 gms
Ghee - 3 tbsp
Sugar - 6 tbsp
Milk - 5 tbsp
Saffron - 4 strands

To Garnish:

Ghee - 1 tsp
Cashew nuts - 4
Almond - 2
Dry Grapes - 1 tsp

Method:

Soak the saffron in luke warm milk for about 15-20 minutes.

Scrub and wash the sweet potatoes in running water. Peel it's skin and chop then into pieces. Transfer the chopped sweet potatoes into a bowl, which has to be kept in pressure cooker for pressure cooking. pressure cook up to 3 or 4 whistles. let the steam escape and let the sweet potatoes to cool and then mash the sweet potatoes finely.

Heat ghee in a thick bottomed pan, add the mashed sweet potatoes and cook the sweet potatoes in medium flame for upto 1 or 2 minutes. once the ghee gets absorbed, add sugar and mix well. Then add milk(at room temperature) to the pan and mix well. now cook the halwa in slow flame for about 5-7 minutes, till the halwa turns thick and comes together to the centre of the pan.

Heat a small tadka pan, add ghee, roast the nut's, raisins and garnish the halwa.

Serve warm!

Notes:

After pressure cooking the sweet potatoes, taste it and decide on how much sugar to add, depending on the sweetness of potatoes.

Label: Desserts, Gujarati sweets, Halwa, sweet potato recipes, Sweets

Paneer Makhani ~ Paneer in tomato gravy

Diposting oleh adiba

Senin, 29 April 2013

komentar (0)

Makhani is referred to gravy, which is cooked in ghee and with tomatoes. Never mix up paneer butter masala and paneer makhani. both are different. Paneer makhani gets a little bit of tangy taste from tomatoes and there are whole spices and garam masala in it. You will find the difference, once you try this absolutely delicious paneer gravy!

Never compromise on few ingredients to make this gravy, like kasuri methi, fresh cream and kashmiri red chilli powder(for the colour of the gravy)!

Paneer Makhani

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serves | preparation and cooking time
2 or 3 | less than 30 minutes
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Ingredients:

Paneer - 100 gms (cut into cubes)
Onion - 1 (very finely chopped)
Ginger - 1' inch size (very finely chopped)
Ghee - 2 tsp's
Kashmiri red chilli powder - 1 and half tsp
Corriander powder - 1tsp
Cumin powder - 1 tsp
Garam Masala - 1 tsp
Kasuri Methi / Dried Methi leaves - 1 tsp
Fresh cream - 3 tsp's

To Blanch the tomatoes:

Tomatoes - 2
Cinnamon - 1"inch size
Bayleaf - 1
Cardamon - 2
Water - 1 cup

Method:

1. First to blanch tomatoes, in a cup of water, add cinnamon stick, bay leaf and cardamon and boil it for 5-7 minutes, till the skin of tomato puff's up. cool the tomatoes, peel it's skin and grind the tomatoes alone into a fine puree.

2. Heat a pan, add 2 tsp's of ghee, add finely chopped onions and ginger. saute till the onions turn translucent.

3. Add corriander powder, cumin powder and saute them along with onions for at least a minute.

4. Now add Tomato puree to the pan and let it boil. add little bit of water and mix well. add chilli powder and garam masala to the pan and mix well. add salt to taste. let the gravy boil for 2 minutes in medium flame.

5. Add the paneer cubes to the gray and give a mix. Crush the kasuri methi with your hands and add to the gravy. Switch off the flame and add 2 tsp of fresh cream to the gravy and mix well. see to that the gravy is not too runny.

6. Take a small cover. to one of it's inside corner, drop a spoon of fresh cream. just cut a very small nick of the corner of the cover, as we cut our mehendhi cone and draw lines over the gravy!

Serve with Chapathi, or with pulao.

Notes:

Add chilli powder and kasuri methi, according to your taste. add little salt, kasuri methi may have salt sometimes.

If you are serving the gravy little late, it is better to add the paneer just an hour before serving. otherwise the paneer get's sour with the tanginess of tomatoes.

To de-frost the paneer, put them in warm water and let it rest for about 10-15 mins.

Label: Paneer, Restaurant Style Food, Side Dishes For Chapathi

Watermelon Ginger Juice

Diposting oleh adiba

Senin, 08 April 2013

komentar (0)

It's year after year i am complaining, how hot it is in chennai. This year water scarcity joins the club. so you should imagine my state(TN). Let's hope this coming monsoon gives enough rainfall!!

Having a slice of water melon during summer is such a relief. You will feel chill inside on consuming, but you will be standing under the sun!! When i did my college in chidambaram, we had to cycle 2 kms from hostel to college, then return for lunch and then cycle back to college. We always manage to have a slice of water melon on our way to hostel for lunch.

In summer day's, i do not like cooking/eating, and i can just survive on water melon, tender coconut water and with curd rice. that's what we yesterday did.

Hubby suggested me to add a piece of ginger in the juice. believe me, i did not get the taste of ginger in juice. so why not hide a piece of ginger in your glass of watermelon juice herein? Mint gave a refreshing look to the juice. i just served with mint sprig. you can also add 5 mint leaves while blending the melon.

WATERMELON JUICE
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makes - 2 glasses

preparation time - less than 5 mins.

----------------------------------------------------------------------------------------------------------------------

Ingredients:

Water Melon - 2 cup's (diced)
Ginger - an inch sized
Ice-cubes - 3
Mint Sprig - 2 to serve

Method:

Put the diced water melon, with or without seeds, a piece of ginger, ice-cubes in your mixie jar or in your blender, grind them for about 15-20 seconds. strain the juice out. serve chilled and see how your tummy enjoy's this chilled drink!

Notes:

1. Either you can discard the seed's before you blend the melon. i prefer blending the water melon and then to strain the juice out. This works well for kids.

2. If using already refrigerated water melon, you need not use ice-cubes seperately. also there is no need for sugar and water to be added while blending.

Label: Drink, Juice

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How to make aloo paratha ~ with step by step pictures

Aloo Paratha Recipe

chow chow recipe ~ kootu and thuvayal

Chow Chow Recipe

Ragi dosa with dosa batter ~ Fermented Ragi Dosa

Sweet and Spicy Vegetable Curry / Theeyati Pulusu

sweet potato halwa ~ shakarkandi sheera

Paneer Makhani ~ Paneer in tomato gravy

Watermelon Ginger Juice

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