Cheese Paratha / Stuffed Cheese Indian Bread

Another 10 min preparation ...ideal for breakfast :) but you can take it in Lunch box too :)


Ingredients: 


Stuffing :
Grated Mozzarella cheese
Cumin powder
Chaat masala / Amchur powder
Red chili powder
Green chili finely chopped
pinch of turmeric
Salt to taste
( I haven't given any proportion spices. Take it as per your taste and quantity you need.) 
Cover:
Whole wheat flour dough


Procedure: 

1. Mix all the ingredients of stuffing. Taste, and add whichever spice you need more or if something is more, add little bit more cheese.
2. Mix well. 
3. Take a part of Dough , roll it into a small poori and put some of the stuffing. Collect all the sides of poori and close it together and make a ball off it.
4. Dust little flour on platform and roll into Paratha with rolling pin.
5. On a heated Tava roast the paratha on both the sides. Keep the stove on medium flame so that it wont burn.
6. I don't use oil for this paratha as it already has a fat.
7. Serve hot with tangy pickle or any fav. chutney.

Healthy about cheese: It is very high in calcium content.

Also very rich in Vitamin B which is good for children, women.

Aloo Methi Paratha / Potato- Fenugreek Indian Paratha

It  became my favourite paratha now :)  Tried first time, very easy, just like Aloo Paratha but healthier.  :) and equally tasty tasty :)  Yummy.........


Ingredients: 
1 Big Boiled and mashed potato
1 cup Finely chopped Fenugreek ( Methi ) leaves.
Salt to taste
1/2 - 1 Tsp Amchoor powder
1/2 Tsp Turmeric
Sugar 1/2 Tsp
Chopped green chillies
Chopped coriander leaves
2 Tsp Coriander powder
Wheat flour for Dough


Procedure:

1. Prepare Dough and keep aside.
2. Add all the ingredients above ( except Wheat flour obviously ;)  and mix well. Keep the stuffing ready.
3. Role small sized poories off the dough.
4. Just like Aloo paratha, put the little stuffing inside this poori and close it into ball.
5. Role gently into a Paratha and roast on hot Tava. Roast both the sides.

Serve them hot with Yoghurt, pickle and nice salad, Butter............

Enjoy!!!!!

Butter Naan and Aloo Palak

One of my favourite and am sure everyone's favourite :) Indian bread .. tandoori style bread....


Ingredients: 


250gm plain Flour
2tsp sugar
1/2 tsp salt
1/2 tsp baking powder
100ml  milk
2 tsp oil
sesame seeds
fresh chopped coriander
melted butter for brushing naan


Procedure:

1. Sift together the flour,sugar,salt and baking powder.
2. In a separate bowl, mix oil and milk together.
3. In a pan in which you are going to make dough, make a well in the centre of the dry ingredients and then in this pour the milk-oil mixture.
4. Start making dough.
5. The dough should become soft. Knead well back and forth. 
6. In an oiled pan ( non metalic and oven proof) keep the dough.
7. Cover the pan with muslin cloth or tea towel and keep in a warm place for minimum 1 hour.( I kept it in an oven heated on minimum temperature.
8. After one hour, the dough will rise up. ( Ideally it should be rise up to double size)
9. Once risen up, make 5 balls off the dough.
10. Preheat the oven on 220 degrees ( or on the highest grill temperature of the oven). Keep a baking sheet on the tray and keep the tray in oven.
11. Role the dough ball into oval shaped Naan. Pour little sesame seeds and finely chopped coriander over Naan bread and role again on the Naan to suppress the seeds and coriander.
12. Keep the Naan on the baking sheet and keep the tray in the upper shelf.
13. Grill for 2-3 minutes or till the brown coloured spots.
14. While hot, brush with butter and serve.

Enjoy!!!!!!!!

I am also going to post Naan using Yeast. Today's was the Baking powder version. 

Let us see which is better either with Yeast or with Baking powder.

The Subji you saw above is Aloo Palak, so thought of posting the recipe immediately instead of posting separately.
I prepare aloo Palak without onion and garlic. You can try it this way.

Ingredients:

2 Big Boiled Potatoes ( Don't peel off them)
Palak /Spinach 250 gm
Mustard seeds
Cumin Seeds
3-4 Green Chillies chopped
2 Tsp Coriander powder
Salt to taste
Turmeric
Asafoetida
Curry leaves

Note: you can make changes to quantity of ingredients as per your requirement or taste always.

Procedure:

1. Wash and then chop Spinach leaves.
2. Heat 1-2 Tsp oil in pan. Once heated, add mustard seeds. When the crackle add cumin seeds, Asafoetida, green chilies, curry leaves.
3. Add chopped spinach leaves. Stir well.
4. Spinach will start loosing water. Stir well. And keep cooking till it is soft.
5. Once you are happy with the consistency, add Turmeric now.
6. Mix well and add chopped potatoes. ( chop potatoes with skin)
7. Give a nice stir and add salt to taste. Add sugar little bit.
8. Add Coriander powder.

Taste and add salt if needed. Serve Hot with home made Naans :)

Mixed Flour Paratha - Dhapate

This is a quick kind of recipe you can prepare when you have absolutely no vegetables in fridge and still want to eat stomach filling stuff and yet tasty,spicy.
Only thing you need in home is flours. Hope you all try this recipe....Enjoy !!

Ingredients:
1 Cup Jowar flour
1/2 cup Wheat flour
1/4 cup Gram flour (Besan)
2 Tsp Rice flour
1 Tsp Carom seeds ( ओवा , अज्वैन )
2-3 small Garlic cloves crushed
2 Tsp Sesame seeds or more ( Seeds will appear nice on the parathas also adds up Calcium to our food )
Salt to taste
Chopped coriander leaves ( optional)
Red chilli powder to taste
1/2 Tsp Turmeric powder ( or as per your test of how much yellow color)
1/2 Tsp sugar ( optional)

Procedure:

1. In a mixing bowl, add all the flours,salt,turmeric powder,red chilli powder,crushed garlic ( you can crush them on kitchen platform no need to have paste),Carom seeds,sesame seeds,coriander leaves,sugar.
2. Mix well with hands. So that salt,turmeric,red chilli powder,garlic gets applied to flours properly.
3. Taste the mixture and add the required ingredients as per your taste accordingly.
4. Add lukewarm water slowly. Be very careful and avoid putting excess water. Knead the flour well. The way you will need for Jowar roti; pushing Dough back and forth :)
5. The consistency should be little tight but not so much tight that you can not roll the parathas well.
6. Because of the Jowar flour it might be little difficult while rolling. So dust little bit of Jowar flour on the surface where you are going to roll. Take enough amount of dough and roll into a medium thick paratha.
7. Make sure paratha is easily being able to lift otherwise it may get broken ( due to Jowar flour in the Dough).
8. Once ready, transfer it to heated Tava. Once, one side is roasted well,sprinkle little oil from the side. Flip the paratha. Roast the other side well.

Serve hot with tangy pickle, Ghee, Butter, nice salad to go along with.

Note: These parathas even tastes good when they are cold or prepared earlier night. have them cold with Ghee. Yummy they taste :)

Semolina Veg Roti - Rava Vegetable Roti

After a long long time since I posted anything on my blog ..feeling really nice to write something today...


So why not to start with a healthy recipe ...
This is a real easy recipe which includes only chopping of vegetables and mix them...that is it! 
Hope you all enjoy this and try at home..


Eat healthy stay healthy!

Ingredients:


Fine semolina
Finely Chopped Onion
Grated carrots
Finely chopped Dill leaves
Chopped green chillies
Chopped coriander leaves
Salt to taste
oil

Procedure:

1. In a mixing bowl,  take fine semolina as much as required by you depending on how many Rotis you want to prepare.
2. Add chopped onion,chopped Dill leaves,green chillies,coriander leaves and grated carrot.
3. Add salt to taste. DO NOT ADD WATER AS OF NOW.
4. Mix all the ingredients well in the bowl.
5. You can see the watery texture due to added vegetables.
6. So, add  water slowly seeing the consistency. 
7. Consistency of the dough should be medium tight; just easy enough to apply the roti on Tava properly.
8. Apply 1 Tsp oil on Tava, spread well.
9. Take enough dough and apply roti on tava with your palm and fingers.
10. Cover tava with lid and keep the gas flame on medium.
11. Once you see the top side dry, flip the roti, leave some oil from the side and roast this second side well.
12. Serve hot with tangy lemon pickle or coconut chutney or any favourate sauce.

Note: You can skip Dill leaves if you dont like it.

Tiranga Paratha

The name is Tiranga because of its ingredients:)

Ingredients:

Wheat flour to make dough.

1 big capsicum or 2 medium sized capsicums finely chopped

1 big onion finely chopped

1 medium sized tomato finely chopped ( don't take very juicy tomato so that it wont become soggy)

1 cup crushed paneer

1 Tsp garam masala

red chilli powder to taste

salt to taste

sugar 1/2 Tsp

mustard seeds

cumin seeds

1/2 Tsp coriander powder

1/2 Tsp cumin powder

Procedure:

1. Prepare the wheat flour dough what we generally prepare for chapatis. Cover it with some pan and keep aside.
2. Heat 2 Tsp oil in a pan. Once heated, add mustard seeds,cumin seeds. Let them splutter.
3. Add chopped onion. Stir fry well till it is half cooked. Add capsicum.
4. Once onion,capsicum are cooked well, add chopped tomato and stir well.
5. Add salt,red chilli powder,coriander powder,cumin powder,sugar.
6. Stir well. Add crushed paneer.
7. Mix well.
8. Switch off the stove.
9. Prepare medium sized 2 balls of the dough per paratha. And roll them into small round chapatis.
10. If the mixture is cooled down, put this mixture in the centre of one of the chapati and close it with the other one; close it well. And roll into a thick paratha.
11. Roast it nicely crispy on Tava. Put butter on top or spread oil after it is roasted properly.

Tastes good with yoghurt or any of your favourite pickle :)

Fresh Green Spinach Paratha / खमंग पालकाचा पराठा / Palak paratha

Hi,

The colour of this paratha is so refreshing that you feel ' Go green' ;)

Preparation time: 10 min

Cooking time:5 min

Ingredients:

Fresh spinach leaves

green chillies as per taste

1/2 T spoon Turmeric

garlic cloves

Salt to taste

1/2 T spoon Sugar

Wheat flour

Jowar flour

Rice flour

1 T spoon Cumin powder

1 T spoon Coriander powder

Procedure:

1. Wash the spinach leaves nicely and cook in pressure cooker.( as per your cooker decide the whistles and time). Spinach should be well cooked in order to get mashed well.
2. Once cooker is cooled down, pour cold water on cooked spinach.
3. Drain water and keep aside, we will use it while kneading dough.
4. Grind the green chillies, garlic in mixer to a coarse mixture. Not very fine paste.
5. Grind the cooked spinach iin mixer well. It should become a smooth fine paste.
6. Pour the spinach paste in mixing bowl. Put chilli-garlic paste.
7. Add enough wheat flour( as per your quantity of spinach), jowar flour. Wheat flow should be maximum in quantity. Jowar flour should be just like , if one cup wheat flour is used 2 T spoon of jowar flour.
8. Be careful while adding wheat flour, since if flour becomes more, you will loose the spinach flavour. So keep on adding little bit if needed.
9. Add salt, cumin powder,turmeric,sugar,coriander powder.
10. Knead well. And make a proper dough. Spinach, flours should be mixed well.
11. Cover it with a pan/ cotton cloth for 10-15 min.
12. Dust with rice flour while making parathas.Roll into medium thick parathas and roast well both the sides. Apply little oil. Roast till little golden brown colour appears.

Happy eating!!!!!

Methi Parathe ( मेथी चे पराठे )

Cooking time : 30 minutes.
Ingredients:

Methi leaves ( Fenugreek leaves) finely chopped.
wheat flour
red chili powder as per the taste.
salt to taste.
coriander seeds + jeera ( cumin seeds ) powder ( धणे जीरे पूड ) .
( roast cumin seeds and and coriander seeds for a while( 5 min) and then grind it)
turmeric powder( हळद) .
Garlic 3-4 cloves ( optional) लसुण हवा असल्यास
water

Procedure:

1. Mix finely chopped methi with wheat flour properly.
2. Add that much flour as much you need to accomodate the amount of methi you have taken.
3. Add salt, chili powder,turmeric, grinded garlic, coriander seeds, cumin seeds powder in the above mixture.
4. Add water to prepare a dough.Neither tough nor loose.
5. Make medium size round balls and roll the paratha.
6. While roasting , drizzle little oil .
7. Roast from both the sides.
8. Serve with curds, pickle or any spicy chutney.

Note: The same way you can do palak parathe as well.