Tag: Main Dishes

Indrahar ( Steamed and fried lentils cake)

Ingredients:

1/2 cup of Red Gram (Arhar Dal or Tuvar Dal)

1/2 cup of Green Lentil (Moong dal – husked)

1/2 cup of Black Lentil ( Urad Dal -Husked)

1/2 cup of Red Lentil (spilt and Husked

2 tblsp of coriander, green chilli and garlic minced

1 cup cooking oil (for tempering + grease the plate for steaming + frying the steamed cakes

¼ Tbsp. of cumin seeds

¼ Tbsp. of Turmeric powder

2 whole red chillies broken half

Salt to taste

Ingredients: for the Kadhi

1.5 cups of thick curd

2 gram flour

1 cup of Water

½ Tbsp. cooking oil

¼ Tbsp. mustard seeds

¼ Tbsp. cumin seeds

½ Tbsp. ginger garlic paste

1/8 Tbsp. asafoetida

Salt to taste

Method to make the Steamed Cakes or Indrahaar

Wash all the dals and soak them together for overnight

Drain the water, grind them with few tablespoons of water in a mixer grinder until the paste is smooth and creamy.

Heat a kadhai or non-stick pan, add oil, jeera and whole red chillies.

Now, add the ground dal paste followed by turmeric powder and the minced coriander, garlic and green chillies.

Add salt to taste and mix everytasafoetida together on low heat until the mixture start leaving the oil from the sides.

Grease a plate with a tsp of oil.

Switch off the flame, add this mixture to the steamer plate and spread evenly and steam this for 20 minutes.

Allow it to cool completely before slicing into pieces.

Pan fry them in the oil until the crust is brown in colour. Remove the pieces aside, serve as snack or prepare the kadhi as explained below.

Method to make the Kadhi:

Whisk the curd well to avoid lumps.

Mix besan (Gram flour) and few tblsp of water and whisk this mixture well to avoid lumps.

Now, mix the curd and the besan + water mixture and whisk again.

Heat a kadhai or non-stick pan, add oil

Now add the mustard seeds and allow it to crackle, followed by cumin seeds and asafetida.

Add the ginger and garlic paste, saute well for few seconds until the raw smell is off.

Add the curd + besan mixture and simmer this on low heat.

Allow it to reach one boil, add water as desired to adjust the consistency.

Add salt and once the kadhi mixture starts simmering and turns thick and glossy, switch off the flame. Serve this kadhi over the indrahar .

Dal Bati (Wheat Cakes/balls and Lentils Combo)

Ingredients:

For Dal:

50 gm channa dal (Bengal gram)

50 gm masoor dal (Red lentils, split)

50 gm toor dal (Yellow lentils, pigeon peas, red gram )

50 gm moong dal (Green lentil, husked)

50 gm urad dal (Black Lentil husked)

(The above lentils should be soaked for at least 30 minutes)

1-1/2 Tbsp. ghee/clarified butter

½ Tbsp.cumin seeds

1/2cup onions

2 tsp ginger paste

1 tsp garlic paste

2 tsp coriander powder

1 tsp red chili powder

1 tsp turmeric powder

2 Tbsp. coriander Chopped

salt to taste

The Tempering:

1 Tbsp. ghee/clarified butter

a generous pinch of asafoetida 1 tsp cumin seeds

The Bati:

2 cups atta/whole-wheat flour

1/2 tsp baking powder

1 cup water

salt to taste

1 cup ghee/clarified butter to soak batti

Method:

Sift flour, baking powder and salt into a tray, add melted ghee and start mixing gradually. Add water and knead to obtain the dough. Divide into 20 equal portions, make balls, cover with moist cloth and rest it for 10 minutes. Now flatten the balls to make patties. Dust a baking tray with flour, arrange these on it, cover with moist cloth and rest until ready to bake. Uncover the baati patties after 30 minutes and put the baking tray in the pre-heated oven ,bake for 30-35 minutes on 180 ºC°C.

To prepare the dal, heat ghee in a, add cumin, stir over medium heat until it begins to splutter, add onions and stir until light golden. Add the ginger and garlic pastes, stir until onions are golden. Add coriander, red chili and turmeric powders -dissolved in 2 Tbsp. of water-and stir-fry until the moisture evaporates. Now add 3 cups of water, add the lentils and salt, stir, bring to a boil, reduce to low heat and simmer until cooked (approx 25-30 minutes).

To prepare the tempering, heat ghee in a frying pan; add asafoetida, stir over medium heat for a few seconds, add cumin and wait for the seeds to splutter. Remove, pour over the dal, stir, remove and adjust the seasoning. Sprinkle fresh coriander.

Remove the baati from the oven, press the top to crack open the crust and soak in melted ghee (to soak baati). Serve with dal and churma.

Hari Mirch Ka Paratha(Green Chilies)

Ingredients:

1 cup wheat flour

4-5 green chilies (finely chopped)

Salt

¼ Tbsp. mustard seeds

¼ Tbsp. cumin seeds

¼ tsp asafoetida (asafoetida)

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.

Green chilies stuffing

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

Making green chili 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 green chili 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.

Rajma (Kidney Bean Curry)

Ingredients:

250 gm red kidney beans (cleaned & soaked overnight)

7 tbsp clarified butter

200 gm tomato puree (fresh)

200 gm onions (peeled, washed and chopped)

4 black cardamoms

2 bay leaves

4 red chillies (whole)

1 tsp cumin seeds

5 tsp garlic paste

5 tsp ginger paste

1 tsp coriander powder

1 tsp red chilli powder

1 tsp black cardamom powder

½ tsp black pepper powder

10 gm ginger (scraped, washed and cut into fine juliennes)

2 tbsp coriander leaves (chopped)

salt as per taste

Method:

Take a pan and add 6 cups of water and bring to a boil the kidney beans. Remove scum and cook on low heat. Add whole black cardamom and bay leaves and boil till cooked. Remove black cardamom and bay leaves.

Heat clarified butter in a pan, add whole red chillies and cumin seeds. Stir over medium heat until the seeds begin to crackle. Add onions and fry until they turn light golden. Then add garlic and ginger pastes and fry till onions turn golden brown. Add coriander powder, red chilli powder and salt (all dissolved in % cup water) and stir for about 30 seconds. Add tomato puree and stir-fry till the fat leaves the sides. Now add the red kidney beans and bring to a boil. Reduce to low heat and cook for about 7 minutes. Now, sprinkle black cardamom and black pepper powders and stir. Remove from heat and adjust seasoning, garnish with ginger juliennes and coriander leaves.

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.