Tag: Breakfast and Snacks

Hot Steamed Idli

Ingredients:

1 cup urad dal(black lentil) (whole with husk)

4 cups idly rice

1tbsp fenugreek seeds

1 tbsp. salt

Method for preparing batter

Soak fenugreek seeds, urad dal and idli rice separately in lots of water for minimum 4 hrs. Soaked black lentil should be washed thoroughly.

Grinding

Grind the soaked fenugreek seeds in ½ cup of water for 3-4 minutes , grind until fine paste. Then grind Black lentil (urad dal) by adding water little by little. This lets the dal to fluff up well. The dal should be fluffy and fill the mixer grinder. Transfer the dal mixture in a bowl. Keep aside. And last it is the turn of idli rice, grind the soaked and drained idli rice till the rice is smooth, add enough water while grinding. Transfer the batter to the lentil and fenugreek mixture and mix well. Take a bigger bowl which has enough space for the batter to expand while fermenting. Ferment the batter for overnight. Add the salt after fermentation. Once fermented the batter should have increased in volume. Mix the batter well.

Put some water in an idly vessel and put it on medium flame. Cover the vessel in order to form some steam. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 6-7 minutes on medium flame. Once the idlis are done remove the idli plate from the vessel. Leave it undisturbed for 4-5 minutes and then spoon it out (Do not remove the idlis immediately as they might stick) Serve hot with your favorite chutney and sambar.

Dal Vada(Fried Lentil Dumplings)

Ingredients:

250 gm. Chana dal (Bengal gram)

½ tbsp. fennel seeds

4 red chilies

250 gm. onions (chopped)

½ inch piece of ginger

2 sprigs of curry leaves

Oil for deep frying

Salt to taste

Method:

Put dal in a pan, add fennel seeds and red chilies cover with enough water and keep aside for about 2 hours.

Remove and reserve 50 gm. of the soaked Chana dal. Drain and put the remaining dal, fennel and red chilies in the blender and grind into a coarse paste. Remove, add all the other ingredients, including the reserved dal, and salt, mix well, divide into equal portions and flatten between the palms into patties of 2 inch diameter.

Heat enough oil to deep fry add the vada patties and deep fry over medium heat until golden brown. Remove to absorbent paper to drain the excess fat. Serve with chutney and sāmbar.

Masala Dosa (Stuffed Rice – Lentil Pan Cake)

Ingredients:

For Dosa:

3 cup rice (uncooked)

1 cup urad dal (black lentil)

2 tbsp oil

¼ tbsp chana dal(bengal gram) or urad dal(black lentil)

For Masala:

250 gm potatoes (boiled and mashed)

1 onion (large, sliced).

¼ tbsp. red chili powder

¼ tbsp. mustard seeds

10-12 curry leaves

½ tbsp. turmeric powder

1 tbsp. lemon juice

1 cup ghee or oil

Salt to taste

Method:

Soak the rice and urad dal in enough water (separately) overnight. Grind separately then mix rice and daal pastes, add salt, cover with a damp cloth and let it ferment overnight. When ready to cook dosa, mix water to obtain a batter thick pouring consistency.

To prepare the filling, heat oil in a pan and put the mustard seeds in it with chana dal and curry leaves and stir-fry for about half a minute. Now add the onions and fry them for about 2 minutes. Add all the spices and cook for another 2-3 minutes. Finally put the potatoes mash and blend well.

Heat a non-stick flat pan or an iron griddle and brush it lightly it with a little ghee or oil. Pour 2 tbsp. of the dosa batter on it and quickly spread it evenly into a circle of about 6 inches diameter. Flatten the surface with spatula. Pour a little oil around the edges of the dosa so that it does not stick to the pan. To master the technique of making perfect dosa, lot of practice may be required. Once the top side looks translucent ,flip it over to cook the other side. Remove to a plate, place some of the filling on the centre of the dosa and fold it. Serve hot with coconut chutney and piping hot sambar.

Dhaniya Ka Paratha(Green Coriander)

Ingredients:

1 cup wheat flour

1 cup green coriander leaves (finely chopped)

Salt

¼ tsp asafoetida (Heeng)

2 Tbsp. ghee

Cooking oil for frying

Water for kneading

¼ cup curd

FOR THE DOUGH:

In a dough kneading plate, mix the wheat flour, salt ,ghee and curd. Knead the ingredients well with water to form a soft dough. Keep aside for 10-15 mins.

Coriander stuffing:

Heat oil in a pan on medium heat, add asafoetida. Then add chopped green coriander and salt. Cook for about a minute. Set aside and cool.

Making coriander paratha:

Now, take out a small portion of the dough and put a griddle on medium flame. Using a rolling pin, roll the dough into a small puri and stuff it with the prepared coriander stuffing and fold well into a ball. Using dry flour, carefully roll the ball into a paratha and put it on griddle. Cook the paratha from both sides using oil until the texture is little brown and serve with curd or pickle, as you like.

Pyaaz Ka Paratha(Onion Paratha)

Ingredients:

1 cup wheat flour

1 cup onions (finely chopped)

Salt

¼ Tbsp. nigella seeds

¼ Tbsp. green chilies

¼ tsp asafoetida (asafoetida)

2 Tbsp. ghee

1 ½ Tbsp. oil

Water for kneading

¼ cup curd

FOR THE DOUGH:

In a dough kneading plate, mix the wheat flour,salt ,ghee and curd. knead the ingredients well with water to form a soft dough. keep aside for 10-15 mins.

Onion stuffing:

Heat oil in a pan on medium heat, add asafoetida, nigella seeds, let them splutter. then add chopped green chillies, onion and salt. Cook for about a minute. Set aside and cool.

Making onion paratha:

Now, take out a small portion of the dough and put a griddle on medium flame. Using a rolling pin, roll the dough into a small puri and stuff it with the prepared onion stuffing and fold well into a ball. Using a little dry flour, carefully roll the ball into a paratha and put it on griddle. Cook the paratha from both sides using a little oil until the texture is little brown and serve with curd or pickle, as you like.

Paneer Paratha

Ingredients:

1 cup wheat flour

Water for kneading

¼ cup curd

200 gm paneer (crumbled)

Salt

¼ Tbsp. black pepper

¼ tsp amchur powder (dry mango powder)

2 Tbsp. ghee

Cooking oil for frying

FOR THE DOUGH:

In a dough kneading plate, mix the wheat flour, salt ,ghee and curd. knead the ingredients well with water to form a soft dough. keep aside for 10-15 mins.

Paneer stuffing:

Heat oil in a pan on medium heat, add black pepper. then add crumbled paneer and salt. Cook for about a minute. Set aside and cool.

Making paneer paratha:

Now, take out a small portion of the dough and put a griddle on medium flame. Using a rolling pin, roll the dough into a small puri and stuff it with the prepared paneer stuffing and fold well into a ball. Using a little dry flour, carefully roll the ball into a paratha and put it on griddle.Cook the paratha from both sides using a little oil until the texture is little brown and serve with curd or pickle, as you like.

Methi ka Paratha (Fenugreek Leaves)

Ingredients:

2 cups Methi leaves(chopped)

1 Tbsp. oil

Big pinch of asafetida (heeng)

¼ Tbsp. cumin seeds

¼ Tbsp.. mustard seeds

1tsp ginger-garlic paste

Salt to taste

1 tsp red chilli powder

1 tsp dry mango (amchur) powder

1/2 tsp garam masala powder

Cooking Oil for frying

For making dough:

2 cups whole wheat flour 

½ teaspoon salt or add as required

1 to 2 teaspoons oil 

water as required for kneading

½ cup curd

Prepare dough for paratha:

In a bowl , take whole wheat flour, make a well in the center. add salt, oil and about half of the water.Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.

Prepare methi stuffing:

To prepare the stuffing, chop washed methi leaves. Heat oil in a pan. Add mustard seeds, cumin seeds and a pinch of asafetida (heeng). Let them crackle .then add ginger-garlic paste, stir and add chopped methi leaves .

Cook for 2-3 minutes, till the moisture dries out. Add red chilli powder, dry mango powder (amchur), garam masala powder and salt to taste. Mix well and cook for 3-4 minutes. Check the seasoning.

To fry paratha:

Take a portion of paratha dough. Form a ball and flatten it. Roll it into a thick roti

Place a portion of stuffing in it. Seal it. And flatten it.Roll it into a thick paratha.

Put it on a hot pan. Cook on low flame till partly cooked from both the sides.

Apply cooking oil on both the sides and cook on medium flame for 1-2 minutes.

Continue to cook on medium flame till the paratha is done .the parathas should be brown and crispy. Serve with pickle of your choice and mint coriander chutney.

Bathua paratha (goose foot leaves )

Ingredients:

For stuffing:

2 cups bathua leaves (chopped, boiled and dreained)

1 Tbsp. oil

¼ Tbsp. fennel seeds (sauf)

1 tsp ajwain(carom seeds)

Big pinch of asafoetida (heeng)

Salt to taste

1 tsp red chilli powder

1 tsp dry mango (amchur) powder

1/2 tsp Spice Mix (garam masala powder)

Cooking Oil for frying

For making dough:

2 cups whole wheat flour 

½ teaspoon salt or add as required

1 to 2 teaspoons oil 

water as required for kneading

½ cup curd

Prepare dough for paratha:

In a bowl , take whole wheat flour,make a well in the center. add salt, oil and about half of the water.Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.

Stuffing preparation:

To prepare the stuffing, heat 1 Tbsp. oil in a pan. Add ajwain seeds (carom),fennel seeds and a pinch of asafoetida (heeng). Let it crackle .Stir in chopped bathua leaves .

Cook for 2-3 minutes, till the moisture dries out. Add red chilli powder, dry mango powder (amchur), garam masala powder and salt to taste. Mix well and cook for 3-4 minutes. Check the seasoning.

To fry paratha:

Take a portion of paratha dough. Form a ball and flatten it. Roll it into a thick roti

Place a portion of stuffing in it. Seal it. And flatten it.Roll it into a thick paratha.

Put it on a hot pan. Cook on low flame till partly cooked from both the sides.

Apply cooking oil on both the sides and cook on medium flame for 1-2 minutes.

Continue to cook on medium flame till the paratha is done .the parathas should be brown and crispy. Serve with tamatar ki chutney (Tomato Chutney).

Gobhi paratha (cauliflower parathas)

Ingredients:

For gobhi paratha stuffing:

1 cup gobhi (cauliflower)grated

¼  Tbsp. Spice Mix (garam masala powder)

salt as required

oil , as required for roasting parathas

¼ Tbsp. turmeric powder

¼ tsp ginger-garlic paste

¼ Tbsp. red chilli powder

¼ Tbsp. coriander powder

¼ Tbsp. dry mango powder

¼ tsp cumin seeds

¼ tsp mustard seeds

¼ tsp asafoetida (asafoetida)

¼ Tbsp. carom seeds (ajwain)

¼ Tbsp. nigella seeds

1/4Tbsp. fennel seeds

For paratha dough:

2 cups whole wheat flour (atta)

½ teaspoon salt or add as required

1 to 2 teaspoons oil 

water as required for kneading

½ cup curd

Method:

Making stuffing for gobhi paratha:

In a pan heat 1Tbsp. oil, add asafoetida (asafoetida) cumin seeds , mustard seeds, nigella seeds and ajwain. let it splutter. Add ginger-garlic paste, stir. Then add grated gobhi(cauliflower), stir on medium flame. Add turmeric powder ,red chilli powder , coriander powder, dry mango powder,garam masala and salt to taste. Mix well. Let it cook for about 5 mins. Turn off the flame. let it cool.

Kneading dough for gobhi paratha

In a bowl , take whole wheat flour (atta), make a well in the center. add salt, curd, oil and about half of the water. Bring the mixture together and knead into a smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.

Rolling and stuffing gobhi paratha :

Take a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.Place the gobhi stuffing in the center, keeping about 2 to 2.5 inches space from the sides.Take the edge and start pleating as well as bringing the pleats in the center.Join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. Press the pleats from center.Sprinkle some flour and roll the gobhi paratha to about the same size as that of a roti.

Making Gobhi paratha:

On a hot griddle place the rolled paratha.When the base is partly cooked, flip the paratha. Spread some oil on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the paratha.

Spread some oil on this side too. a well made and well roasted paratha will puff up.

Flip again once or twice till both the sides of the paratha are cooked properly. you should see crisp brown spots on the paratha. 

Serve the Gobhi paratha with some extra butter on the side, along with mango pickle and yogurt.

Matar Paratha (green pea’s paratha)

Ingredients:

For The Dough:

1 cup whole wheat flour
¼ Tbsp. oil
a pinch of salt
water as required

1 Tbsp. gram flour

For Stuffing:
1 cup green peas(matar) crushed (fresh or frozen)
1 Tbsp. oil
salt to taste

¼ Tbsp. turmeric powder

¼ Tbsp. ginger garlic paste

¼ Tbsp. red chilli powder

¼ Tbsp. coriander powder

¼ Tbsp. dry mango powder

¼ Tbsp. cumin seeds

¼ Tbsp. mustard seeds

¼ Tbsp. asafoetida (asafoetida)

¼ Tbsp. Spice Mix (garam masala)

Making the dough:

For the dough, combine all the ingredients in a deep bowl and knead into a soft dough using little water. Set aside for 20 minutes.

Stuffing:

In a pan, heat 1Tbsp. oil, add asafoetida (asafoetida) cumin seeds and mustard seeds, let it splutter. Add ginger garlic paste, stir. Then add the crushed green peas, stir on medium flame. Add turmeric powder, red chilli powder, coriander powder, dry mango powder, garam masala and salt to taste. Mix well.let it cook for about 5 mins.Turn off the flame. let it cool.

Method:

Roll out the paratha dough into a 3 inch diameter disc, place the peas stuffing mixture in the centre and bring the edges of the paratha together and pinch to seal it.

Dust the matar paratha on dry flour and roll to make a large circle, ensuring that the filling does not come out. Stuff and roll the remaining portions of the paratha dough and peas stuffing mixture the similar way. Once done,cook the paratha using oil till it turns golden brown in colour from both the sides.Serve hot with tomato ketchup or mint chutney.