Tag: Main Dishes

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.

Palak Parathas

Ingredients:


For The Dough:
1 cup wheat flour
1/2 Tbsp.. oil
salt to taste

½ cup curd
water as required

1 Tbsp.. gram flour


For Stuffing:


3 cups spinach, chopped
½ Tbsp.. oil
salt to taste

¼ Tbsp.. turmeric powder

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

Method:

Stuffing:

In a pan heat 1Tbsp. oil, add asafoetida , cumin seeds and mustard seeds, let it splutter. Then add the chopped spinach. Stir on medium flame. Add turmeric powder, red chilli powder , coriander powder, dry mango powder and salt to taste. Mix well. Let it cool.


Kneading the dough:

Combine all the dry ingredients of dough making in a deep bowl , add curd and knead into a soft dough using little water. Set aside for 20 minutes.

Rolling and stuffing the paratha:

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

Dust the 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 spinach 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 low-fat curd and pickle of your choice.

Mooli Paratha

Ingredients for the stuffing:

1 medium to large radish (mooli)

½ Tbsp. red chilli powder 

½ Tbsp. Spice mix (garam masala powder)

¼ Tbsp.. cumin seeds(roasted)

¼ Tbsp.. fennel seeds (roasted)

¼ Tbsp.. turmeric powder

Salt to taste

Cooking oil/ Clarified butter for frying

For making dough:

2 cups whole wheat flour

1 to 2 teaspoons oil 

Water as required for kneading

½ cup curd

Salt to taste

Method:

Kneading 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 15 – 20 minutes.

Mooli stuffing:

Grate the mooli (radish) and keep aside for 15-20 minutes and later squeeze the water from it. In a pan heat 1Tbsp. oil, add cumin seeds and fennel seeds, let it splutter. Then add the grated mooli.Stir on medium flame. Add turmeric powder, red chilli powder and salt to taste. Mix well. Let it cool.

Rolling and stuffing mooli 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 mooli 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. 

Don’t use too much stuffing as in that case the parathas can break while rolling.

In the meantime, heat the tava (griddle). Roll the dough into the size of a paratha or roti. Care should be taken while rolling the dough as the paratha may break.

Fry the paratha on a hot tava using oil. The paratha should become golden and crisp from both sides. Make sure that the paratha edges are fried well. You can use spatula to press them. Use liberal amount of oil to fry the parathas. Well fried paratha will have some brown spots and might puff up little.

Serve the paratha hot with butter/makhan or curd or the pickle of your choice.

Aloo Paratha

Ingredients:

For aloo paratha stuffing:

3 to 4 medium potatoes, boiled and grated

1 to 2 green chilies, chopped finely

½ Tbsp. spice mix (garam masala)

¼ Tbsp.  dry mango powder

1 Tbsp. Roasted Cumin and Fennel seeds

1 Tbsp.  finely chopped coriander leaves

salt to taste

Oil or clarified butter , as required for roasting parathas

For aloo paratha dough:

2 cups whole wheat flour 

1 to 2 teaspoons oil 

Water as required for kneading

½ cup curd

Salt to taste

2Tbsp. gram flour

Method

Making stuffing for aloo paratha:

First, boil the potatoes and peel them. Grate the potatoes in a grater. There should be no lumps or small pieces in it. Now add the chopped green chilies, garam masala powder, dry mango powder, roasted cumin and fennel seeds , add salt and mix well.

Kneading dough for aloo paratha:

In another bowl take whole wheat flour (atta), gram flour and make a well in the center, add salt, oil, curd 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 aloo 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 potato 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 may come out. 

Press the pleats from center, sprinkle some flour and roll the aloo paratha to about the same size as that of a chapati or roti.

Making aloo paratha:

On a hot tava (griddle or skillet), 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 paratha are cooked properly. You should see crisp brown spots on the paratha. 

You can also press the paratha edges with a spatula or spoon, so that they are fried well. Serve the paratha with some extra butter on the side, along with mango pickle or yogurt.

Paneer Makhani (Cottage Cheese Cooked in Butter)

Serve: 4

Ingredients:

250 gm cottage cheese

For Gravy:

2 Tbsp. oil

250 gm tomatoes (blanched, and chopped)

¼ Tbsp. red chilli powder

2 green cardamoms

2 Tbsp. ginger (crushed)

2 Tbsp. garlic (crushed)

½ Tbsp. Spice Mix garam masala

1 Tbsp. poppy seeds

1 Tbsp. kasuri methi (crushed)

1 Tbsp. sugar

1/2 cup fresh cream

50 gm butter

¼ Tbsp. ginger paste

1.4 Tbsp. garlic paste

1 bay leaf

3 cloves

1 inch cinnamon stick

Salt to taste

Method:

Heat oil in a pan, fry the tomatoes, chilli powder, cloves, cardamom powder, garam masala, poppy seeds, ginger-garlic paste till fat leaves side. Add one cup of water.

Bring this to a boil on reduce heat and simmer till the gravy is thick. Add kasuri methi, sugar and cream. Stir, take off the flame and keep aside.

Cut cottage cheese into cubes and light fry them in butter for 2 minutes make sure they don’t turn brown. Add paneer to the gravy, adjust salt and seasoning before serving.

Mixed Vegetable Curry

Ingredients:

100 gm carrots (peeled and cut into medium pieces)

125 gm potato (peeled and cubed)

75 gm beans (finely sliced)

75 gm peas (peeled)

All the vegetables blanched

3 Tbsp. oil

2 tsp coriander seeds

4 cloves

8-10 black peppercorns

2 onions (1 chopped, 1 finely sliced)

½ Tbsp. mustard seeds

½ Tbsp. cumin seeds

¼ Tbsp. turmeric powder

2 bay leaf

2 Stands of mace

½ tsp lemon juice

A pinch of asafoetida

salt to taste

Method:

Heat 1 Tbsp. oil in a pan add coriander seeds, roast for about half a minutes. Now add cloves, black peppercorns, roast for another 2-3 minutes add chopped onion. Saute for a minute , Remove from heat and blend this mixture to a coarse paste. Set aside.

Kadhi munga (drumsticks)

Serves: 4

Ingredients:

For Kadhi:

2 cups yogurt (slightly sour)

1 tsp turmeric powder

4 Tbsp. gram flour

1 tsp red chilli powder

Salt to taste

For sautéing drumsticks u need 2 whole drumsticks cut into 4 inch piece, ¼ Tbsp. fenugreek seeds,1Tbsp. ghee(clarified butter ) and a pinch of asafoetida.

The Tempering:

1/2 cup ghee (clarified butter)

A pinch asaofetida

1 tsp mustard seeds

2 tsp cumin seeds

Method:

Take yogurt in a bowl, add the remaining kadhi ingredients and whisk to mix well. Then add 4 cups of water and whisk again .

In a pan heat 1 Tbsp. ghee ,add a ¼ Tbsp. fenugreek seeds ,pinch of asafoetida, add the drumsticks pieces and just a little salt, sauté the drumsticks for about 5 minutes on medium heat. Once the drumsticks are half cooked, put the yogurt mixture in a pan, bring to a boil, reduce to low heat, cover and simmer, stirring occasionally, until of thin sauce consistency. ,bring to a boil, reduce to low heat and simmer, stirring occasionally, for 4-5 minutes.

Meanwhile, prepare the tempering, heat clarified butter in a frying pan, add the cumin seeds, mustard seeds, stir over medium heat until the seeds begin to sputter, add asafoetida, remove and pour over the simmering kadhi remove and adjust the seasoning.

Dal Maharaja (Royal Salute Lentils)

Serves: 4

Ingredients:

50gm Bengal gram lentil (Chana dal )

50gm Red Lentil (masoor dal (whole)

50gm Yello Gram (arhar/tuvar) dal

50gm Green Lentil (moong dal) (husked)

50gm Black Lentil (urad dal (husked)

50gm whole wheat

1/2 Tbsp. red chilly powde

1/2 Tbsp. turmeric powder

3 green cardamom

3 cloves

32black cardamom

2 sticks cinnamon,

2 bay leaves

1 Tbsp. ginger paste

1 ½ garlic paste

1/4 Tbsp. tamarind pulp

1 Tbsp. lemon juice

2 green chilies

10 mint leaves

8 cups water

salt to taste

For Tempering:

7 Tbsp. clarified butter (1 Tbsp. to be used separately with each of the 7 ingredient listed below)

1 tsp cumin seeds

5 cloves of garlic(crushed)

4 whole dried red chilies

10-12 curry leaves

½ Tbsp. mustard seeds

¼ Tbsp. asafoetida

2 medium size onions (sliced)

Method:

Boil the lentils in 4 cups of water with the red chilly and turmeric powders, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves and the ginger and garlic pastes, reduce to low heat and simmer until the liquid is absorbed. For the first tempering, heat ghee in a frying pan, add the cumin seeds and stir over medium heat until they begin to splutter. Remove, pour over the simmering lentils and stir.

For the all subsequent tempering repeat the process with different ingredients listed. Remove the lentils and pass through a soup strainer into a separate pan, return lentils to heat, add tamarind extract, whole wheat and water (approx 3 cups), bring to a boil, reduce to low heat and simmer, stirring occasionally, until of thin custard consistency. Drizzle lemon juice, stir and adjust the seasoning.

Dal Makhani (Creamy Black Lentils)

Serves: 4

Ingredients:

2 cups whole black lentils (cleaned, washed and soaked overnight)

1 Tbsp. cooking oil

1 ½ cups tomato puree

4 Tbsp. unsalted butter

½ cup Fresh cream

5 tsp garlic paste

½ Tbsp. ginger paste

1 Tbsp. red chilli powder

1 Tbsp. Chopped Onions

salt as per taste

Method:

Put the drained lentils in a pan, add 1 litre water and 1 Tbsp. oil and bring to a boil. Reduce to very low heat, cover the pan and let it simmer for about 4 hours till cooked. Add garlic paste, ginger paste, red chillies and salt, and keep on regularly masasafoetida the lentils against the sides with a wooden spatula. Scrape off the lentils that cling to the sides of the pan as the liquid get evaporated and let it simmer for about 1 hour.

Now take a frying pan, add 3 Tbsp. butter and remaining oil, on medium heat. Add chopped onion, saute for two minutes then add tomato puree and saute for 5 minutes , add this onion –tomato mixture to the lentil mixture, continue to mash the lentils against the sides regularly with a wooden spatula. Again scrape off the lentils from the sides and let it simmer for another 1 hour. Stir-in the cream and remove from heat. Adjust seasoning and garnish with remaining butter.

Garlic Noodles with Vegetables

Serves: 4

Ingredients:

3 Tbsp. sesame oil

1 Carrot (medium-sized chopped)

2 onions (medium-sized chopped)

1 cabbage (medium-sized chopped)

2 capsicum ((medium-sized chopped)

10 cloves of garlic (peeled and crushed)

500 gm noodles

1 Tbsp. Red Chili Sauce

1 Tbsp. Tomato sauce

salt to taste

Method:

Cook the noodles in a large pan, with plenty of boiling salted water to which a few drops of oil are added, till just tender with a bite. Drain and run cold water over noodles for about 5 minutes. Drain again.

Heat oil in a wok. Add vegetables and stir-fry for about 5 minutes. Add noodles , crushed garlic and salt in the wok, heat through, add both the sauces, toss for a minute on high heat till you get a good coating of sauce over the noodles.