Broccoli Paratha

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.

Samosa

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.

Methi Muthiya

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.

Guthi Vankaya curry

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.. 

Chilli paneer

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!!

Devil's Food cake

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 ...... 

Vegetable puffs

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.