Mughlai Paratha/Egg Paratha

Mughlai paratha or Dim paratha as it is called in bengali -dim standing for eggs.This is a very famous bengali food which can be had at anytime maybe breakfast,lunch or dinner.It is basically parathas stuffed with egg.This is a very easy,filling and quick recipe which can be made even if you do not have much in your pantry :)

Ingredients -
all purpose flour/maida(1.5 cups)
salt(1/2 tspn)
oil(1tspn)
water to knead the dough
For the stuffing -
eggs(3)
onion(1big)
ginger(small piece)
green chillies(4-5)
tomato(1 small)
salt
oil/butter for frying

Method -
Add oil and salt to the flour and knead the dough using water.
To make the stuffing -
Beat the eggs in a bowl and add salt.
Chop the onion,ginger,tomato and green chillies finely.
Add this to the beaten eggs.
Make small balls out of the dough.
With the help of a rolling pin roll each ball into a roti.Try to make the roti as thin as possible.
Since maida is used you can stretch the roti to make it very thin.
Heat a non-stick tawa.
Cook the roti mildly on both sides.
Place the egg mixture in the center of the roti and spread it carefully.
Drizzle oil or butter or ghee on the sides of the roti.
Fold the 2 ends of the roti and close it.See pic below.
Flip it on the other side and drizzle oil and cook.
This paratha should be cooked slowly on a low flame or else the egg stuffing inside might remain uncooked.
Similarly make rest of the parathas.
Serve hot with ketchup or dum-aloo :-)

Modak and Nevri/Karanji/Gujia -Ganesh Chaturthi Special

Wishing everyone a very happy Ganesh Chaturthi !!
Modak is a sweet dumpling which is common in Western India.It is called modak in konkani,marathi and gujarati.The sweet filling inside a modak is made up of jaggery and fresh coconut.When the filling consists of chana dal along with coconut and jaggery it is known as puran.Puran stuffed modaks are known as Puranache Modak.The dumpling can be fried or steamed.The steamed version is known as Ukdiche Modak.Modak has a special importance in the worship of Lord Ganesh as modak is believed to be his favourite food. Along with modak another preparaton which is common amongst konkanis is nevri.It is known as karanji in marathi and gujia in hindi.
Hence posting this on the eve of Ganesh Chaturthi... :-)

Ingredients -
wheat flour(2 cups)
salt(1/2 tspn)
water to knead the dough
For the stuffing -
chana dal(1 cup)
freshly grated coconut(1/4 cup)
jaggery(1/2 cup)
cardamom powder(1 tspn)

Method -
Add salt to the flour and knead the dough using water(like that of chapati dough).
To make the stuffing -
Soak the chana dal for 5-6 hours in water(or overnight).Pressure cook the dal till soft.
Heat a non-stick pan.
Add jaggery to it.Mash the cooked dal and then add it to the pan.
After 2min add freshly grated coconut and then cardamom powder.
Keep stirring this mixture till all the moisture is lost.
The stuffing should be a little hard.This is known as 'puran' and its the same stuffing used in making puran-polis(use of coconut may be optional).
Once the puran is ready(around 5-7min later) let it cool down for sometime.
Make small balls out of the dough and roll them into small puris.
Place some stuffing in the center and seal the edges to give it the shape of a modak.
For the nevris- roll the dough into small rotis.
Place the stuffing in the center and fold one side of the roti to cover it in a d-shape.
The edge of the nevri can be given any shape you like.
Similarly make rest of the modaks and nevris.
Heat oil in a pan.
Deep fry the modaks and nevris on a medium heat till golden brown.

Tomato Minestrone Soup with Garlic Bread

Minestrone is a thick soup of Italian origin made with vegetables or can contain meat.Being an Italian dish there is an addition of pasta to it.
The first time we had this soup was at Pizza Hut and we both loved it.So gave it a try at home and it was just awesome..Here is an easy home-made minestrone soup recipe :)

Ingredients -
tomatoes(2 big)
veggies - beans or carrots
onion (1 medium)
garlic cloves (5-6)
crushed black pepper
crushed red chilly flakes
salt
macaroni pasta as required
pasta seasoning(oregano,basil)
vegetable stock or water
olive oil

Method -
Boil the tomatoes and veggies till soft.
Discard the outer skin of the tomatoes and mash them.Chop the veggies finely.
Cook the pasta separately in boiled water with a pinch of salt and oil.
Chop the onion and garlic finely.
Heat olive oil in a non-stick pan.
Saute the chopped onion and garlic for about a minute.
Then add the cooked veggies and tomato.
Add salt,pepper and chilly flakes as per taste.
Now add the vegetable stock(water used for boiling the veggies) and let it boil.
Put in the cooked pasta, sprinkle some seasoning and let it cook for another minute.
For garlic bread - Heat butter in a non-stick pan,add finely chopped garlic and toast the bread till crisp.
Serve hot tomato minestrone soup with garlic bread :-)

Soya nuggets Biryani

Needless to say that soya chunks or soya nuggets is very healthy since soyabean is a significant source of protein.I did not know about this recipe until I saw it the other day on some television channel.The best part of this one-pot dish is that you don't need to prepare many other things (except maybe raita) and still its very nutritious ! Doesn't that make a wholesome lunch-box ? :) Try and find out for yourself..

Ingredients -

basmati rice (1 cup)

onion (1 big)

ginger

garlic (6-7cloves)

green chillies (3-4)

tomato (1 medium)

garam masala(cardamom,peppercorns,cinnamon,cloves)

red chilly powder

turmeric powder

coriander powder

cumin powder

salt

curd/lemon juice

Nutrela soya nuggets(1/2 cup)

bay leaf(1)

cardamom(3)

peppercorns(2)

cloves(1)

oil

Method -

Wash the soya nuggets and get it to a boil.

After about 5-7min drain the water and squeeze out excess water from the

nuggets.

Marinate the nuggets for about half an hour with the following -curd/lemon juice,salt,red chilly powder,turmeric powder,coriander powder,cumin powder,garam masala powder.

Wash and cook basmati rice with salt,oil(1 tspn),bay leaf,cardamoms,peppercorns and clove.

Drain the water when it is almost done.(Not fully done)

Slice the onions thinly.

Make a paste of ginger,garlic and green chillies.

Prepare the garam masala powder by grinding cardamoms,cloves,cinnamon and

peppercorns.

Chop the tomatoes finely.

Heat oil in a non-stick pan.

Put in the onions and let it saute till brownish.

Add the ginger-garlic-chilly paste.

After about a min add the chopped tomatoes and salt as per taste.

Sprinkle in the chilly,turmeric,coriander,cumin and garam masala powders.

Add the marinated soya nuggets and let it cook.

Add some water and cook it till semi-dry.

Once the nuggets are cooked keep it aside.This soya nuggets preparation will also go well with roti.

In the same pan add a layer of cooked rice,then a layer of the nuggets,similarly go on adding the layers of rice and nuggets.

Cover the pan and let it cook for about 2-3min.

Delicious soya nuggets biryani is ready :-)

Sabudana Thalipeeth/Spicy Tapioca Pancake

Tapioca is known as sabudana in hindi/konkani and stands for seeds of sago.Subudana preparation is commonly used in India during fasting.It is used in puddings or kheer and khichdi made out of sabudana is very famous..popularly known as sabudana khichdi.This thalipeeth is an easy and tasty variation of sabudana which is very filling and gets ready in no time :)


Ingredients -
potatoes (2 big)
sabudana/tapioca (2 cups)
green chillies(4)
cumin seeds
salt
fresh coriander leaves
oil


Method -
Wash and soak the tapioca for 4-5 hours or overnight.
Boil and mash the potatoes.
Chop the green chillies and coriander fine.
Mix the soaked tapioca,mashed potatoes,chillies,cumin seeds and coriander leaves.
Sprinkle salt as per taste.
Take a non-stick pan.
Wet your fingers and spread the dough with your hand.
Sprinkle oil as required and let it cook.
It will be faster if you can cover and cook.
Once done flip it and let it cook on the other side.
This thalipeeth needs to be crisp as tapioca will be a bit chewy.
Serve hot with ketchup or it just goes well with a cup of hot tea :-)

Pointed Gourd Curry/Parwal ki Sabzi/Aloo Potoler Dalna

Pointed gourd is known as parval/parwal in hindi and potol in bengali.It is known as green potato colloquially in India.This vegetable is cultivated and hence available in eastern states of India - Assam,Bengal,Orissa,Bihar and Uttar Pradesh.This recipe is known as aloo potoler dalna in bengali -potol stands for pointed gourd and dalna stands for curry.This is a very simple and tasty recipe which does not require much time and preparation :)


Ingredients-
parwal/pointed gourd/potol (4)
potatoes (2 medium)
ginger paste
tomato (1 small)
green chillies(3-4)
turmeric powder
coriander powder
cumin powder
garam masala powder(elaichi,laung,dalchini)
salt
sugar
oil


Method -
Peel and cut the parwal and potato in medium cubes.
Heat oil in a non-stick pan.
Add the green chillies,ginger paste and let it saute for 30sec.
Roughly chop the tomato and add it to the pan.
Now add the parwal and potato pieces.
Add salt,turmeric powder,coriander cumin powder and a pinch of sugar.
Cover and cook for about 2min.
Now make garam masala powder by making a paste of cardamom,cloves and cinnamon.
Add the garam masala and stir for a min.
Finally add water and let it cook till the potatoes are soft.
Serve hot parwal curry with phulka/roti :-)

Tomato Omelette(Eggless)/Besan ka chilla

This is referred to as an omelette but it contains no egg :p It is a famous  breakfast dish in Maharashtra and I had it in Pune for the first time.It is also known as besan ka chilla in parts of northern India.It is a very easy,tasty and filling snack which can be served anytime..


Ingredients-
chickpea flour/besan (3/4 cup)
rice flour(1/4 cup)
sooji/rava(2 tbspn)
hing(a pinch)
onion(1 medium)
green chillies(3-4)
tomatoes(1 big)
cumin seeds/jeera
coriander powder(1/2 tspn)
turmeric powder(1/4 tspn)
freshly chopped coriander leaves
water as required
salt
oil


Method -
Cut the onion,chillies and tomatoes finely.
In a large bowl mix the chickpea flour,rice flour and sooji together.
Add hing,jeera,coriander,turmeric powder,salt,coriander leaves to the above flour.
Slowly add water as per the desired consistency.The batter should be a little thick and not as thin as a dosa batter.
Heat a non-stick pan.
Drizzle few drops of oil and pour the batter to form an omelette.
Once done, turn it, and sprinkle some oil and let it cook on the other side.
Hot tomato omelette is ready to serve with ketchup :-)

Sweet Potato Shankarpali

I heard about these sweet potato shankarpalis few days back but had never tasted them.So thought of giving it a try as I thought it would be definitely tasty since we like the normal sweet shankarpalis. And yes they turned out just perfect - crispy shankarpalis :)


Ingredients-
mashed sweet potato (1 cup)
all purpose flour/maida(1.5 cup)
powdered sugar(slightly less than 1/2 cup)
salt(a pinch)
ghee(1 tbspn)
Oil for deep frying


Method -
Boil the sweet potatoes and mash them.The mashed quantity I used was 1 cup.
Add maida,sugar,salt and ghee to it and knead into a dough.Sweetness can be varied as per your taste.
Make small balls out of this dough.
Roll each ball into a small roti with the help of a rolling pin .
Cut into diamond shaped shankarpalis with the help of a pizza cutter.(You can refer to the pic posted in "Shankarpali")
Heat oil and deep fry the shankarpalis on a medium flame till brown.They will get crispy once they cool.
Store in an air-tight container.
Crispy shankarpalis are ready :-)

Caramel Pudding

Caramel pudding is a nice variation to the normal pudding...with the flavor of caramelized sugar.This requires very little effort and tastes divine :) So try out this version and am sure it will be a family favorite. 

Ingredients -
1 packet milk(500 ml)
4 eggs
sugar (14 tbspn)
vanilla essence

Method -
Heat the milk and let it cool.
Whisk(beat) 4 eggs in a bowl well.
Mix the eggs and milk well and add vanilla essence.
Add sugar(12 tbspn) to the milk-egg mix.Sweetness can be varied as per your choice.
To make the caramel - Heat a small non stick pan.Add 2-3 tbspn of sugar to it.The sugar will caramelize as it heats.
Once the sugar turns brownish,remove it from the flame and transfer the caramel to a container in which you will make the pudding. Let the caramel cool down for about 3-4min, then add the milk-egg mixture to it.
Take a pressure cooker, add some water to it.
Place a stand in the cooker and place the pudding container over this stand.
Close the pudding container.
Now pressure cook this for about 20-25 min without the weight(whistle).

You can also steam the pudding in a regular pot. Add water to a pot. Keep a stand in it.Keep the pudding container over the stand. Close the pot with a lid. Steam it for 45min.
Check and see if pudding is done with the help of a knife and then let it cool and refrigerate.



 

Chicken Tikka

Chicken tikka is famous all over the world.It is traditionally made by baking chicken pieces using skewers in a tandoor-which is a clay-based oven.In some places it is also grilled over red hot coal...I made these tikkas in our microwave with grill option and it was simply delicious :)

Ingredients -
boneless chicken (200gm)
lemon juice(2-3 tspns)
red chilly powder(1-2 tspns)
salt
curd(1 tspn)
ginger-garlic paste
turmeric powder
coriander powder
cumin powder
garam masala powder
oil

Method -
Wash and chop the chicken to small pieces.
Mix together lemon juice,red chilly powder and salt.
Apply this first marinade to the chicken.
Now mix the following ingredients to make the second marinade : oil(1tspn),curd,ginger-garlic paste,turmeric powder,red chilly powder,coriander powder,cumin powder,garam masala powder and salt.Apply it to the chicken.
Refrigerate it for 5-6 hours or overnight.
Preheat the microwave to 180deg.
Sprinkle some oil on the chicken.
Grease the grill stand with oil.Keep the chicken on the stand.
Set the grill option for 10min.
Turn the chicken pieces on the other side,sprinkle oil and again grill for 10min.
Serve the grilled tikkas with onion rings and lemon wedges :-)

Plantain Cutlets/Tikkis

Plantains are raw bananas which are unsweet.They have a high nutritional
value as they are low in saturated fat and cholesterol.They are also a
rich source of iron.Making tikkis/cutlets out of them is a very easy and
simple way of including them in your diet..

Ingredients -
plantain/raw banana(1)
potato(1 medium)
onion(1 medium)
green chillies(3-4)
salt
fresh coriander leaves
oil for shallow frying

Method -
Pressure cook or microwave the banana and potato with a pinch of salt.
Chop the onion and green chillies finely.
Mash the cooked banana-potato and mix well.
Add the chopped onion,chillies,coriander leaves and salt to the above
mixture.
Make small tikkis.
Heat oil on a non-stick pan.
Shallow fry the tikkis till golden brown.
Serve hot with ketchup or chutney :-)

 

Pancake

Pancakes are actually made out of all purpose flour,but I used wheat flour for a healthier version.This is one such breakfast/snack item which is very easy,healthy and tasty.Pancakes are usually served with maple syrup..since I didnt have one we had it with honey and it was simply delicious :)

Ingredients -
all purpose flour/maida(1 cup)
wheat flour/atta(1 cup)
baking powder(1.5 tspn)
powdered sugar(1.5 cups)
milk(2 cups)
eggs(2)
melted butter(2 tspns)
vanilla essence(few drops)
pinch of salt
honey(for serving)

Method -
Mix together the dry ingredients - maida,atta,baking powder,salt and sugar.
Beat the eggs well in a bowl and then add milk and butter.
Now pour this milk-egg mixture into the above flour.
Mix well so that there are no lumps.
Grease a non-stick pan with some oil/butter.
Take a laddle full of batter and pour on the pan.
Let it spread on its own.
Pancakes are supposed to be a bit thick.
Drizzle some honey over the pancakes and serve hot :-)

Aloo Paratha

I tried making aloo parathas once and it was a fiasco..in the sense the stuffing came out and it was a total mess :) So this time I corrected my mistakes and decided to give it another try and it was a success.They were just perfect aloo parathas with loads of stuffing..

Ingredients -
potatoes(2 big)
onion(1 medium)
green chillies(3-4)
turmeric powder
fresh coriander leaves
salt
oil
wheat flour/atta
water for kneading
ghee(optional)

Method -
Pressure cook the potatoes or microwave them till soft.
Chop the onion and green chillies fine.
Heat oil in a non-stick pan.
Add the onion and green chillies and saute.
After a minute add the mashed potatoes,turmeric powder and salt as per taste.
Add finely chopped coriander leaves and cook this stuffing for sometime till all the moisture is gone and it becomes dry.
I cooked it for approx 15 min.
Spread it aside on a plate and let it cool.
Take the wheat flour in a plate.Add salt and 1 tspn of oil to it.
Now start adding water little by little to make a dough.
The dough should not be very soft.
Make balls out of this dough and the stuffing mixture.
Roll 1 ball of the flour into a small roti.
Place the stuffing ball in the center.Seal the edges of the roti.
Now slowly roll it to form a paratha.
Heat a tawa and fry the parathas with ghee or oil.
Serve hot parathas with curd/pickle/tomato ketchup :-)