Wednesday, 3 January 2018

Tomato Salsa or Tamatar ka Chokha recipe


   Tamatar ka chokha or the Indian version of  tomato salsa is one of my favourite winter accompaniments.With very few available ingredients this recipe can add that perfect tanginess to your breakfast or meal.This is a substitute for a chutney which goes very well with parathas ,or sattu ka parathas.




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Sattu ka paratha



6 large tomatoes
finely chopped coriander leaves
3 green chilies finely cut
rock salt-1 teaspoon
salt-as needed after adding rock salt
onions -2 medium -finely chopped
Mustard oil - 1teaspoon

Method
Roast the tomatoes over open flame
Peel them once they cool
Mash them or you can cut them into pieces with a knife
Preserve the tomato juice 
Add the  tomato chunks with the juice in a bowl
Add in the coriander leaves,onions,green chilies,rock salt and  salt and the mustard oil
Mix well 
Serve

Roast the tomatoes over open flame
 

                                                   
                                           
Peel them once they cool
Mash them or you can cut them into pieces with a knife

                                     
                                      Add in the coriander leaves,onions,green chilies,rock salt and  salt and the mustard oil














Ready to serve




This tastes best when made about 10 minutes before serving

Gobi Paratha Recipe For Working Mothers (cauliflower stuffed unleavened flatbread)

Gobi paratha or cauliflower stuffed paratha is an unleavened flatbread once again stuffed with cauliflower.It is again a very common Punjabi recipe which is made in different ways according to the convenience of the people.Today I am sharing this recipe in which I have used potatoes along with the cauliflower.The reason being the potatoes add a lot of body to the stuffing as well as help in absorbing the moisture of the stuffing.
In this recipe the stuffing is so made that it can be stored in the refrigerator and used later.All you need is some chapati dough.This is an excellent lunch box menu as this can be prepared very early in the morning without any fuss.









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Ingredients
 Chapati dough(soft ) for about 8 parathas

Cauliflower-1 full ,cut into florets
Potato-2,cut in cubes
salt-as per taste
turmeric powder-1 teaspoon
green chillies-2 to 3-slit
coriander leaves- finely chopped
chili flakes or chili powder-1 teaspoon or more(you can increase the quantity if you want it more spicy)
amchur powder(dry mango powder)-1 teaspoon
Oil for making the stuffing and for roasting the parathas

Method
1-heat about 2 tablespoon oil in a pan,and add the potatoes first
2-Add in the salt and turmeric
3- Saute for on eminute
4-Then add in the cauliflower
5- Mix well
6-cover and cook for about ten minutes or till the potatoes and the cauliflower is cooked in medium flame
7-Open the lid and add in the amchur,chillies,coriander and the chilli flakes
8-Mix well saute for 1 minute and cover again and cook for 5 minutes in medium flame till you get a reddish colour on them
9-switch of f the flame and mash the entire thing with a potato masher as shown in the pic
10- cool the mixture and store in the refrigerator for future use
11-alternatively You can use it to make parathas after it cools
12- to make parathas roll discs of about four inches diameter and place the stuffing ,and fold in the sides and shape into a ball
13-roll again into a paratha of diameter about 7 to 8 inches by dusting flour over it
14-Roast on a medium hot girdle on both sides by brushing oil
Serve hot with achar(pickle) or chutney





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                                           Peas Paratha
Sattu ka paratha
Methi Poori (Fenugreek Leaves Poori) recipe
Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake
Kanda Poha(Maharastrian style)(spiced beaten rice)


                                      Heat about 2 tablespoon oil in a pan,and add the potatoes first
Add in the salt and turmeric


Saute for one minute,Then add in the cauliflower, Mix well

                                  

                                    Cover and cook for about ten minutes or till the potatoes and the cauliflower is cooked in medium flame
                                                 Open the lid and add in the amchur,chillies,coriander and the  chilli flakes
                                             Mix well saute for 1 minute and cover again and cook for 5 minutes in medium flame till you get a reddish colour on them


                                            
                                         
                                 Note the colour
                                           
                                                     Mash well with a potato masher






Start rolling and stuffing

                                         
                                          Close the ends and roll again





Start roasting

 









                                                       Add oil


                                    Serve hot



Saturday, 23 December 2017

Tips For Failproof Alu Parathas (Indian unleavened flatbread with potato stuffing)

 Tips  For  Failproof Alu Parathas (Indian unleavened flatbread with potato stuffing)



Winters are here ,and so alu parathas are in season!!!
Today I have something to share ,which I am sure is an issue with many of you.i am sure there is a good number of people who love alu parathas ,but when we make them ,very often the filling tends to spill out.


1-There are many reasons for this ,but one reason why we have the filling spilling out is the moisture in the parathas ..
2-Another reason could be there can be ingredients in the filling mixture which are not small enough ,so they tend to tear the outer covering .
3-The filling can also spill out if the dough is not soft enough or the dough has not been allowed time to rest.
4-If the potato filling and the dough have a good difference in temperature even then we can have the filling coming out while rolling the parathas.

So even though I always prepare the dough the previous night and keep it in the refrigerator,I allow it sometime to come to room temperature before I start rolling them





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Peas Paratha
Sattu ka paratha
Methi Poori (Fenugreek Leaves Poori) recipe
Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury Indian Cake
Kanda Poha(Maharastrian style)(spiced beaten rice)




Ingredients
1-potatoes-4 to 5- medium sized
2-ginger ,garlic and green chilli paste made without water-2 teaspoon
3-onion-2 medium,very finely cut
4-salt -as per taste-
5-amchur powder(Dry Mango powder)-1 teaspoon
6-red chili powder-1 teaspoon -(optional)
7-Roasted cumin powder-1 teaspoon (heaped)
8-Whole wheat flour dough (soft)with salt
9-Oil for roasting-2 tablespoon
10- coriander leaves-finely chopped


So here is my method of getting the filling ready ,and the precautions I take to get perfect puffed up parathas.

1- How to boil the potatoes-Take medium sized potatoes and wash and cut them into halves only.
Fill water only to the level of the potatoes or even less
Cook till one whistle,and leave till the pressure is out.
Do not leave the potatoes in the pressure cooker once the pressure is out,take it out of the water immediately and peel them.At this point do not put the potatoes in  cold water once again to cool them down ,to make it easier to peel.Alternatively you can actually leave them out for five minutes before you start peeling them

 






2-I use ginger ,garlic and green chili paste made without any water to avoid tearing of the covering




3-Add in roasted cumin powder or(bhuna hua jeera)





4-Add amchur (dry mango Powder)for some sour taste



5-Add salt




6-Add in the coriander leaves and the onions



7-Mash well with a potato masher




The parathas should be made immediately after the filling is prepared,as the salt tends to make the filling soggy if left for a long time.
In this post I have not shown pics of rolling procedure ,You can check the sattu ka parathas and the peas parathas  in the mentioned links above,for a step by step pics of rolling and roasting


Roll parathas with this filling. Roll by dusting with wheat flour.The ball of dough and the volume of the filling should be equal to get good parathas.



Enjoy  hot with curd pickle or any other accompaniment of your choice.











Beetroot Poriyal (Stir fried beetroot)

       Beetroot Poriyal (Stir fried beetroot)


         I have something from south Indian food today.A very easy to prepare with little preparation and very few ingredients,this poriyal is a very healthy option .Beetroot being a vegetable rich in iron content and with loads of other nutrition,this item is a wonderful choice for any home.


Poriyal has different names in the different south Indian states. While in Tamil it is called poriyal,it is also called palya and porutu in other states.It is basically a sauteed or stir fried preparation with flavouring agents and with coconut..

For those who are new to South Indian food,you might have noticed this item at one corner of the banana leaf when you have eaten south Indian thalis .The same preparation can be made with cabbage,carrot ,beans etc.





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Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves
The Quick and Easy Sambar Recipe || Lentil Based Vegetable Stew
Lemon Rice Recipe (South Indian Lunch Box Menu) || Flavoured Rice with a tempering of spices




Ingredients
Beet root -one large grated
coconut-Grated-3 tablespoon
Green chillies -4 -slit
Urad dal-1 teaspoon
mustard seed
1 teaspoon
salt - as per taste
turmeric powder-1 teaspoon
oil -1 tablespoon
Curry leaves-1 handful
Once the beet root is grated it tends to leave out water,so you can squeeze out the juice and drink it ,as it is a very healthy drink.


Method
1- heat oil on a pan
2-add in the urad dal  and the mustard seeds
3-wait for them to splutter
4-add in the curry leaves
5- once the curry leaves are leaving the aroma add in the beet root
6-add salt and turmeric powder with the green chillies
7-Stir and mix well
8-add in the coconut and mix once again
9-Cover and cook for ten minutes in medium to low flame
10- Open the lid and saute for two minutes on high flame to dry up any excess water
11-serve with steamed rice





The similar preparation when made with beans ,the beans can be cut into very small pieces and then steamed before you follow the same method.

Wednesday, 20 December 2017

Palak Paratha Recipe ( Indian Unleavened Flatbread with spinach) (Winter special recipe)


 Winter special recipe--Palak Paratha Recipe (Indian  Unleavened Flatbread with spinach)

I am back again with a very nutritious recipe with the very versatile spinach or palak.I always look for new ways of serving nutritious food to my fussy eaters at home.Fortunately my family is very fond of parathas,they can be served at breakfast or dinner ,and are always welcome.This recipe actually forms a wholesome meal as we all know that the spinach is rich in vitamins and iron..i prefer serving any paratha with some chutney and avoid pickle to some extent,At my home parathas go very well with some boondi raitha.Soi as long as winters are here ,palak parathas and methi parathas will continue to be served at my place.



The dough of this paratha can be made the earlier evening and kept ready in the refrigerator .It can be rolled and roasted in the morning for lunch boxes.


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Sattu ka paratha
Methi Poori (Fenugreek Leaves Poori) recipe
Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake
Kanda Poha(Maharastrian style)(spiced beaten rice)





Ingredients

 For dough
Spinach(palak) puree-2 cups
Wheat flour-2 cups
Ginger and green chili paste -2 teaspoon full
Ajwain or carom seeds 1 teaspoon
 Salt -as per taste
Besan(gram flour) -2 to 3 tablespoon
Turmeric powder
1 teaspoon
amchur powder(dry mango powder)-1 teaspoon
Sugar-half teaspoon
 Oil-2 teaspoon for the dough(oil of your choice)


Oil for roasting the parathas-5 tablespoons

  The quantities of the wheat flour or th e puree can be increased or decreased if required to make a soft non sticky dough

Procedure

1-Take washed and cleaned spinach leaves and boil them in a open vessel for about 5 to 7 minutes 
 Read here-- Many Tips to get the Perfect Green Palak Paneer ( Recipe of Cottage Cheese Cubes In A Spinach Gravy)

2-Strain out the water and wash under running cold water

3- Grind to a fine puree in the grinder

4-Add the puree to the wheat flour and the other ingredients

5-Knead into a soft non-sticky dough(leave it to rest for fifteen minutes)

6-Divide into equal sized balls 

7-Roll into discs of about 8 inches diameter 

8-Roast on both sides on a hot girdle by brushing oil on the sides

9-Enjoy with raita,salad or achar(pickle) of your choice




Tuesday, 19 December 2017

Lauki Ka Halwa Recipe (Bottle gourd based sweet dessert pudding)



 Lauki Ka Halwa Recipe (Bottle gourd based sweet dessert pudding)

This halwa or a sweet dessert pudding is my favorite among Indian Halwas.I love it because of its beautiful green color and lovely texture.This can be a very good dessert idea when you have guests or you can even carry it for one of your potlucks as this is a dry dessert.This dessert is again a great option for lactose intolerant people as this recipe calls for minimum use of diary products.
As you shall notice that this recipe uses only little milk powder at the end ,the quantity of the milk powder can be varied as per your preference.
I have a special liking for this recipe because it can be eaten cold or warm.so this recipe is a great option in the winters ,when you can no longer serve ice creams or souffles to your guests .i am sure you shall try out this easy version of the Lauki ka halwa,or the bottle gourd based sweet pudding when your guests are due next.
frankly speaking I love to arrange a welcoming spread on my dining table ,and the more varied the colors of the items ,the better it is.This recipe adds that appealing touch to your menu ,that your guests will remember for long.




Ingredients
One bottle gourd about the size of one kg
(i prefer to use the big ones as the halwa tends to give a better colour with these.If you are making  a small quantity ,you can take only half of it)
Milk powder-100 grams(alternatively you can use Khoya)Khoya is dried milk
sugar-200 grams
salt -one pinch
ghee -4 teaspoon
Elaichi powder- 1 teaspoon or less(alternatively I have also used rose essence,works very well)
Raisins(kismis)-2 teaspoons
Kaju(cashew nuts) 2 teaspoons



The quantities of the sugar,milk powder,khoya,and ghee can be increased or decreased as per taste


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Peas Paratha
Egg Paratha Recipe(Lunch Box Idea)(With many tips) | Indian style flatbread with a filling of eggs


Method of preparing the halwa

Each of these steps should be carefully followed

1-peel the skin of the bottle gourd well and cut into large pieces and keep in water for 10 minutes

2-Eliminate the seed part from the middle

3-Grate the pieces into long grates

4-add(mix well) a pinch of salt and leave for ten minutes

5 -squeeze out the grated bottle gourd and discard the water

6-In a pan fry the Cashew nuts and the kismis(raisins) and take them out of the pan

7-add the squeezed bottle gourd next

8-Saute for 5 minutes ,then add the sugar and lower the flame

9-The sugar will leave water,let the bottle gourd get cooked in it

10-Check if it has got cooked ,then put in high flame to dry out the halwa

11-add the milk powder or the khoya now ,keep stirring

12-add in the fried raisins and the cashewnuts

13-add the ghee(2 teaspoon )and mix well

14-switch off the flame

15- add the rose essence or the elaichi powder

16- Cover and leave it for sometime

17-serve in beautiful bowls








Sunday, 10 December 2017

Many Tips to get the Perfect Green Palak Paneer ( Recipe of Cottage Cheese Cubes In A Spinach Gravy)





Winters are not complete without the many spinach or palak recipes that are prepared in this season. My favourite is the palak paneer.




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Lady'sfinger fritters,or bhindi pakora
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 Aam ki Launji (Raw Mango Chutney-sweet)
Mochar Ghonto Recipe----The Banana Flower preparation (The Bengali style)
Instant Raw Mango Chutney(The Bengali way)




Ingredients
spinach leaves -cleaned washed -about 250 grams
cumin seeds(jeera)-1 teaspoon
bay leaves- 2
onion -1 small(very thinly sliced)
Garlic and ginger paste - about 2 teaspoons
tomato puree- 2tablespoon
coriander powder-1 teaspoon
chili powder-1 teaspoon
turmeric powder-1 teaspoon
garam masala powder-1 teaspoon
salt -as per taste
sugar-half teaspoon
Oil-preferably mustard-2 tablespoon
 Paneer (cottage Cheese)-250 grams or more-cubed and shallow fried with little salt  fried  and kept ready
 (If you want to see the recipe of soft homemade paneer then click at this link Homemade paneer or cottage cheese)
 Cream or grated cheese for garnish



Method
Boil about 2 litres water in a pan and add the leaves. add 2 teaspoon of salt to the water Do not cover the pan. If you cover the pan the leaves will change colour
Let the leaves cook for about 5 minutes,till they wilt and become tender
Once done ,strain out the water and wash the leaves under running cold water.You can alternatively drop the boiled leaves in a pan full of ice cold water and then strain out the leaves after 1 minute.
Grind the leaves once cold in the blender to a smooth puree.Do not add water while grinding.


Start with the gravy
Heat oil in a pan

put in the cumin and the bay leaves

Once the cumin splutters add in the onions saute for a minute

 Next add in the Ginger garlic paste
 saute for a minute or till the raw smell is gone

add in the salt and the turmeric

Next add the tomato puree
Add the Coriander and chilli powder on the tomato puree and saute for another two minutes or till they release oil.

Add the spinach puree ,Saute for another 5 minutes

Check the seasoning and add the sugar now(You might add little water here to get a thinner consistency) but I like it thick,So I do not add water.

Add in the  fried paneer cubes .Do not simmer the gravy for too long after adding the paneer,as the cubes tend to turn leathery.Simmer for only a minute or two

Add in the  garam masala and cream ( i have used grated cheese for garnish)











Important tips
Apart from the tips that I have shared above it is  essential to keep the spices on the lower side to maintain the colour of the gravy.It also allows the flavour of the Spinach to dominate.

Adding curd can also change the colour of the gravy,so if you like the tangy taste ,you can use some amchur(drymango powder) too if you feel that the tomatoes are not enough to add the taste.

Be on the lower side on adding the cream for garnish