Heya peeps..
I was talking to my mom recently,when she mentioned that she made gobi parathas & they came out very well..That is when i got this idea of making Broccoli parathas...my take on gobi parathas....For all the moms who struggle to feed their children the greens they need...try this...the kids will love it for sure!!
Ingredients:
For the dough:
- 2 cups whole wheat/chapathi flour
- 1 tbsp oil
- salt to taste
- water - as needed
For the stuffing:- 1 medium sized broccoli flower
- 1 tbsp coriander cumin powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp garam masala
- 1/2 tsp curry powder (optional)
- 1/2 tsp aamchur powder
- 1 tsp red chilli powder
- 1 tsp cumin seeds
- 1 tbsp oil
- salt to taste
- chopped coriander leaves - 1/2 cup
Directions:
- Mix the wheat flour,salt,oil & water and knead it into a soft dough.Let it rest for 1 hr. (cover the dough with a bowl/a damp cloth/with cling wrap).
- Take only the broccoli florets (cut off the stem part of it) and put them in the blender to make a coarse powder. (You can also grate them,but this method is easier).
- In a pan,heat the oil & add the cumin seeds to it. Once they start spluttering,add the grated broccoli,salt & let it cook for 2-3 minutes.
- To this,add the remaining spices & cook for another 2 minutes.Add the chopped coriander leaves at the end.
- Let this mixture cool down completely before you start making the parathas.
- Knead the dough once more & divide it into equal sized portions.Do the same thing with the mixture,so that you get equal sized parathas.
- Roll the dough into a small disc & put the filling in the center of it. Now,gather all the ends of the paratha & seal it in the center.(It should now look like a dumpling.)
- Roll this paratha gently so that the filling does not come out of the dough.
- Heat the tawa & fry the parathas till they turn golden brown on both sides.(add some oil to each side while flipping them)
- Serve hot with any pickle or raita.
Alright people,
Time for another favorite snack...check out the recipe!!
Ingredients:
For the dough:
- 1 cup all purpose flour
- 1 tsp carom seeds(ajwain)
- 1/2 tsp baking powder
- salt to taste
- 2 tbsp oil
- water
For the filling:
- 4 medium sized potatoes(boiled,peeled & mashed)
- 1/2 medium sized onion - finely chopped
- 1 cup green peas
- 1 tsp red chilli powder
- 1 tsp garlic powder
- 1 tbsp coriander+cumin powder
- 1/2 tsp garam masala
- 1/2 wedge lemon/lime
- 1-2 chopped green chilli
- 1/2 tsp cumin seeds
- 1/2 cup chopped coriander leaves/cilantro
- salt to taste
- oil for deep frying
Directions:
- In a bowl,add the flour,ajwain,baking powder,salt,oil and mix well to form a crumbly mixture.To this,add water & knead into a soft dough. Once done,coat the dough with oil,cover it with a bowl & let it rest for 15-20 minutes.
- Add garlic powder,coriander+cumin powder,red chilli powder,garam masala & salt to the mashed potatoes & keep aside.
- In a pan,heat 1 tbsp of oil & add the cumin seeds.Once they start spluttering,add the chopped onions & fry them till they turn translucent. To this,add the chopped green chilli & saute for 1-2 minutes.
- Once done,add the green peas to this mixture along with some salt & fry them till the peas are soft.
- To this,add the potato mixture & fry till the mixture is cooked thoroughly & gets a nice golden color. Top it off with a garnish of lemon juice & chopped cilantro.
- Cool down this mixture before you start filling the samosas.
- Divide the dough into lemon sized balls & roll them into thin chapatis.
- Cut the chapati in the center,so that you get 2 halves(semi circles). Now,take one end of the half & fold it in the center.Overlap the other edge too on top of it& seal the edges with a little water. You should now have a cone,in which you can stuff the filling.
- Take about 1 tbsp of filling & put it in the cone ( don't over stuff the cone,because you will not be able to seal the samosas properly..) Once you have filled in the samosas,seal the edges with a little water & keep aside.
- Repeat the process. Once you are done filling all the samosas,put them in a plate & cover them with a damp paper towel,so that they don't dry out.
- Heat oil in a vessel (make sure that it is on medium heat) & fry the samosas till they turn golden brown.
- Drain excess oil(if any) on a paper towel & serve hot with green chutney/cranberry chutney.
Hello everyone...
I've come across this Gujarati recipe that looked delicious...so I've tried it out & realized that it not only looks delicious but it tastes amazing too!! Check out the recipe:
Ingredients:
- 1 cup bengal gram/besan (chickpea flour)
- 1 cup fenugreek leaves chopped finely (methi) ( frozen works too, make sure you thaw it well before adding it and you need not add water additionally this way).
- 1 tsp grated ginger
- 1/2 tsp chilli powder (or as per taste)
- 1 tsp coriander-cumin powder (Jeera-dhaniya powder)
- 1/4 tsp turmeric
- 1 tbsp curd (optional) or 1 tbsp aam choor powder
- 1 tsp sugar
- 1 tbsp vegetable oil ( to add in the dough)
- Salt to taste
- oil for frying
Directions:
- Mix all the ingredients together to form a stiff dough(just make sure that the dough is not too stiff either,the consistency should be the same as chapathi dough). If the dough becomes too thin,add some besan to it & if the dough becomes too stiff,add some water accordingly.
- Roll the dough into dumplings (any shape that you desire).
- Deep fry them in oil until they turn golden brown.
- Drain the excess oil on a paper towel & serve hot with coriander chutney/ketchup.
Heya people...
It is time for me to post another recipe,which is a very popular dish & one of the favorites in Andhra...almost everyone loves this dish..."Guthi Vankaya"... sure...it takes some time to make it,but it is totally worth the wait!! check out the recipe:
Ingredients :
- 1 kg baby egg plant (vankaya,brinjal)
- 1 tbsp channa dal
- 1 tbsp urad dal
- 4 dry red chillis
- 1 tsp coriander seeds (dhaniya)
- 1 tsp cumin seeds (jeera)
- 1/4 tsp fenugreek seeds (methi,menthulu)
- hing - to taste
- tamarind - a lime sized ball
- salt - to taste
- oil
- turmeric
- chopped coriander - 1 cup
- garlic - 2-3 cloves (optional)
Directions:
- Slit the brinjals into quarters,leaving the stems intact. This makes it easy to stuff the brinjal & it also retains its shape.
- In a large pan,fry the brinjals till they are half cooked.( You can also sprinkle some salt on them,while they are cooking).
- Once done,remove the brinjals & in the same pan,add 1 tsp of oil (put it on medium heat). To this,add the red chillis..once they turn brown,add channa dal,urad dal,coriander seeds,jeera, fenugreek seeds,hing & fry them till they turn golden brown.Once done,add the tamarind,garlic,turmeric and fry till the garlic loses its raw flavor.
- Cool this mixture down to room temperature & grind it into a coarse powder.To this powder,add salt & some water. Make sure that this mixture is not too runny. Just add a little water to it.
- Stuff this mixture into each brinjal & fry them till they become tender.
- Once done,garnish with the chopped coriander & serve hot with either steamed rice or roti..
Alright people,
Here is another favorite... Chilli paneer!!!!
Ingredients:
paneer - 1 lb (apprx 500 gms) cubed
ginger garlic paste - 1 tbsp
minced garlic - 1 tsp
green chillies - 2 - chopped
green bell pepper - 1 large ( you can also use yellow,red bell peppers) - cut into cubes
onion - 1/2 large - cut into cubes
corn starch - 1 1/2 tbsp
all purpose flour / maida - 1 tbsp
cumin seeds - 1/2 tsp
coriander powder - 1/2 tsp
chilli garlic sauce - 1/2 tsp
ajinomoto - to taste
lime juice - 1 tsp
soy sauce - 1 tsp / to taste
salt - to taste
water - as needed
egg - 1 (optional)
red food color - optional
chopped coriander/cilantro - 1 cup
oil - for frying
Directions:
- In a bowl add 1/2 tsp ginger garlic paste,corn starch,salt,all purpose flour/maida & water.To this mixture add the paneer cubes & coat all of them evenly. (you can also add egg to the mixture...personally i like the eggless version) make sure that the batter is not too runny...
- Fry the paneer cubes till they turn golden brown & drain them on a paper towel.
- In a pan,heat some oil & add cumin seeds. Once they start spluttering,add the minced garlic,ginger garlic paste,chopped green chillis,onions,coriander powder,chopped bell pepper & add water once you see that the onions are slightly cooked.The bell pepper should still have that crunch,so dont overcook them.
- To this,add the chilli garlic sauce,ajinomoto,soy sauce,lime juice & salt ( if you need an extra kick of spice,you can also add 1 tsp of red chilli powder to this!!)
- Bring them to a boil & add the fried paneer cubes.If you like an extra color to your dish,add some red food color now.(optional)
- Once done,garnish it with the chopped coriander leaves & serve hot!!
Hello all,
Its been a long time since I've posted d recipe for the dishes that I've already made in the past. High time I posted the recipes....One of them is the "Devil's food cake".. as the name suggests,this is truly sinful!!! Check out the recipe:
Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups brown sugar/regular sugar
1/2 cup butter,margarine(softened) or vegetable oil(i prefer vegetable oil...its healthier!)
1 teaspoon vanilla
3 eggs
4 oz unsweetened baking chocolate(i used Hershey's unsweetened cocoa powder)
1 1/4 cups water
Directions:
1. Heat the oven to 350°F & grease 2 (8- or 9-inch) round cake pans.( that is,if 1 pan isn't enough...you can also use a cupcake tray)
2. Sift all the dry ingredients(flour,baking soda,salt) together
3. In a bowl,beat eggs until fluffy,add oil,sugar,vanilla,choc powder,water.Mix until there are no lumps in the batter.
4. Pour the batter into the greased pans and bake for 35 mins(for a 9 inch pan) or 35-38 mins (for an 8 inch pan)...or you can check if the cake is done by using a tooth pick....insert the tooth pick at the center of the cake,if it comes out clean,the cake is done..
5. Let the cake cool down for 5-10 mins before removing it from the pan.. let it cool down completely for another 35-40 mins & then it is ready to serve....
P.S: The batter for this cake is a little runny/diluted,it is not as gooey as the normal cake batter...so dont worry...it is supposed to be that way
If you want cupcakes,just pour the batter into a cupcake tray lined with cupcake liners...fill in the batter to only 2/3rd of each cupcake mold,it'll rise later....& bake it for 30 mins....once again,just check it with a toothpick and remove once the cakes are completely baked ......
This time peeps,I've decided to make an easy snack,which was one of everyone's favorite during their school/college days :) (at least for most of us!!) yup....it is our very own "Vegetable puff"!! I still remember our group of friends,who used to hang around this bakery after college & used to gorge upon samosas & veg puffs....sigh....i miss those days :| anyways....getting back to the point....here goes the recipe :
Ingredients:
- Store bought puff pastry sheets - 1 sheet
- 2 medium potatoes (boiled) - cubed
- 1/2 onion finely chopped
- 1/2 cup frozen green peas
- 2 sticks of celery - diced
- 2 carrots - diced
- 1 tsp ginger garlic paste
- 1 tsp coriander+cumin powder
- 1/2 tsp seasoned salt / to taste
- 1/2 tsp curry powder
- 1/4 tsp garam masala
- 1/4 tsp chilli powder/to taste (optional)
- 1/2 cup coriander leaves - chopped
- 2 tbsp oil
- 1/2 tsp cumin seeds
Directions:
- Thaw one puff pastry sheet for 30 mins. ( you can make 6 medium sized puffs from 1 sheet)
- Heat oil in a pan & add cumin seeds. Once they start spluttering add onions. Saute them till they turn translucent & add the ginger garlic paste. Fry them till the raw flavor goes away.
- To this,add the diced carrots,celery,peas & also add in all the spices mentioned above.
- Once the carrots turn soft,add the potatoes. Let them cook for 3-4 minutes & then add the chopped coriander.
- Cut the pastry sheets into 3 parts vertically & cut them in half diagonally so that you get 6 pieces.
- Fill in 1 tsp of the curry in the center of the pastry sheet & wet the edges slightly with water. Now,just fold them over & seal the edges..it should now look like a rectangle. ( of course,the shape of the puff is entirely your choice...you can also make them look like triangles!! :P )
- Preheat the oven at 400 F. Place the puffs in a baking sheet & coat them with a little oil for that extra color. Place them in the oven for 15-20 minutes or until they turn golden brown.
- Remove & serve them with hot coriander/mint chutney or with ketchup.
Hello people,
This time,I've tried baking my first pie(sweet potato) & it turned out pretty well...so here goes the recipe :)
Ingredients :
- 2 large sweet potatoes
- 1 cup sugar
- 1/4 cup butter
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup all purpose flour (maida)
- 1/2 tsp ground cinnamon
- 1 cup milk
- 1 store bought pie sheet (9")
Directions:
- Boil the potatoes till they become very soft. Drain the water,peel & keep aside.
- Preheat the oven to 350 F.
- Take a bowl & mash the potatoes along with the butter till it becomes a fine paste.
- To this mixture,add sugar,vanilla extract,cinnamon,flour & eggs. Mix well till there are no lumps in the batter. To this,add milk & mix well.
- If the pie sheet is frozen,thaw it at least 30 mins in advance. Place the pie sheet in a 9 inch glass pie plate(grease it with butter/cooking oil before placing the pie sheet) & pour the batter in it.
- Bake the pie in the preheated oven for 1 hour or until done.(check the pie with a toothpick,if the toothpick comes out clean,the pie is done.)
- Remove the pie from the oven & let it cool for 30 minutes. Refrigerate for 1 hour & serve. (You can serve the pie with whipped cream,if you are not concerned about calories :D )
Ingredients:
- 1 cup Sabudana/saggubiyyam - 1 cup (soak it in water for 2-3 hrs & rinse off the white residue)
- 1 medium sized potato
- 1 medium sized onion - finely chopped
- 2-3 green chillis - finely chopped
- 1 bunch of coriander leaves - finely chopped
- 2 tbsp rice flour
- 1/2 tsp chilly powder (or to taste)
- salt - to taste
- 1 sprig of curry leaves (optional) - finely chopped
- 1 tsp chat masala (or to taste) - optional
- oil - to fry
Directions :
- Rinse off the soaked sabudana to remove the residue & keep aside.
- Grate the potato & squeeze out the moisture from it. Place the contents in a bowl.
- To this,add the finely chopped green chilli,coriander,curry leaves,red chilli powder,salt & the chopped onions.
- Now add the drained sabudana and the rice flour.Mix well. You can also add the chat masala now(optional) & make it into a soft dough.
- Take a small dumpling sized portion of the dough & press it in your palm,it should resemble a vada :)
- After you make a couple of them,fry these vadas in oil. Make sure the oil is hot,as these vadas tend to absorb oil if they are on a low heat.
- Once they turn golden brown,remove them from the oil & place them on a paper towel.
- Serve them hot with any pickle of your choice,but i prefer mint/coriander chutney with them :)
Hello people,
Today being Vinayaka Chaviti,I've decided to publish my first post (im a lil sentimental about these things :P). Ok,now coming to the first dish that I'm posting today,this is my mom's version of undrallu. There are a million ways to make this dish & every person has a different ingredient that they use,but in the end,all of them taste delicious...which is what we all want, don't we!! Now,the ingredients & the directions to make this amazingly simple,yet delicious dish are as follows............
Ingredients :
- Rice - (uncooked/raw) 1 cup
- Chana dal - 1/4 cup
- Jeera - 1 tsp
- Salt to taste
- Water - 2 cups
- Oil - 2 tsp
- Ghee - 1 tsp
Directions:
- Give the rice a rough grind in the blender till each grain breaks into 2-3 pieces. Sieve the coarsely ground rice to remove any fine rice flour from it.
- Soak the chana dal for 30 mins in water.
- Take a vessel,heat the oil & add the jeera to it.
- Once the jeera splutters,pour 2 cups of water,salt to taste & bring it to a boil.
- Once the water is boiled,add the broken rice,channa dal and mix it well. Make sure no lumps appear. Let it boil for 1 minute
- After 1 minute,you will still have some water left in the rice,dont drain it....Put this vessel in a pressure cooker & let it cook.(3 whistles/10 minutes depending on the type of your pressure cooker).
- Once done,remove this vessel from the pressure cooker & place the contents in a big bowl.Let it cool for a few minutes,add ghee & roll them into dumplings.
- This dish can be served hot & cold and tastes best when served with coriander chutney.
