Featured post

Monday, 20 February 2017

Stuffed Colourful Parathas


          These colourful whole wheat parathas are not only visually appealing, but are very nutritious with the goodness of spinach and beetroot. A great way to feed fussy people, especially kids, by giving a new meaning to your daily paratha intake. Make them wholesome by stuffing them with a potato filling. You can also stuff with any of your favourite veggie or paneer. 

          Enjoy them for breakfast, lunch / dinner, snacks or lunch box meal with any side dish, raita, yoghurt, butter or pickle. So go ahead and prepare these delicious and healthy stuffed flat breads by checking a step by step method with pictures.














Spinach Dough - 

  • 1 cup whole wheat flour (Atta)
  • pinch of salt
  • 1 tbsp. oil
  • 2-3 tbsp. spinach puree
  • water as required to knead

Beetroot Dough - 

  • 1 cup whole wheat flour (Atta)
  • pinch of salt
  • 1 tbsp. oil
  • 2-3 tbsp. beetroot puree
  • water as required to knead

Stuffing - 

  • 3-4 potatoes, boiled and mashed 
  • 1-2 tbsp. oil
  • 1 tsp. nigella seeds (kalonji)
  • 1-2 onion, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. roasted cumin powder
  • 2 green chilies, chopped
  • 2-3 tbsp. coriander stems, chopped
  • oil to shallow fry









          Blanch 1 bunch of chopped spinach for 1-2 minutes. Cool and puree it. Keep aside. Grind 1 small, chopped beetroot to a puree and keep aside. 

          For the stuffing - Heat oil in a pan and temper with nigella seeds. Add the onion, green chilies and coriander stems. Saute till light brown.

         Add the mashed potato, salt, turmeric powder, chili powder and cumin  powder. Fry for 2-3 minutes till it is well combined. Keep aside to cool down.

          For the Spinach dough - In a bowl, mix together the flour, salt, oil and the spinach puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.

          For the Beetroot dough In a bowl, mix together the flour, salt, oil and the beetroot puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.

          Divide each of the prepared dough into 4-5 equal portions. Roll out each portion into a disc just like a poori by dusting some flour.

          Now take a beetroot poori or vice versa and spread a layer of the potato stuffing over it. Then place a spinach poori or vice versa over it and seal all edges. 

          Now roll again gently to a larger disc just like a chapatti. Make impressions with a fork all over the edge on both the sides. Make similar stuffed parathas with the remaining dough.

          Heat 1 tbsp. oil on a tawa / griddle and fry the parathas one at a time on a medium flame. Add more oil if needed around the edges and over it and fry both sides till light golden in colour.

          Drain on a kitchen towel and fry the rest of the parathas in the same manner. Enjoy them hot with raita, yoghurt, pickle, butter or any side dish.





                              Beetroot dough and spinach dough....



                               The prepared potato stuffing.




                                Take a beetroot poori and 




                               spread a layer of the potato stuffing over it. 




                        Then place a beetroot poori or vice versa over it and seal all edges. 



                                Now roll again gently to a larger disc just like a chapatti. 




                                 Make impressions with a fork all over the edge 




                                on both the sides. 






                Heat 1 tbsp. oil on a tawa / griddle and fry the parathas one at a time on a 
                medium flame. Add more oil if needed around the edges and over it and fry 
                both sides till light golden in colour.



                          Enjoy them hot with raita, yoghurt, pickle, butter or any side dish.










Friday, 17 February 2017

Kolhapuri Mutton Curry


          This is a very popular dish from the region of Kolhapur in Maharashtra. This place is known for its delicious, spicy and finger licking mutton recipes. So it is obviously not for any faint hearted. So for all the brave hearts, do try this awesome recipe in your kitchen by following a step by step method with pictures. And relish it with naan, kulcha, tandoori roti or plain Biryani. 






Marination-

  • 500 gms. mutton on bones, curry cut
  • salt to taste
  • 1/2  turmeric powder
  • 1 tbsp. lime juice
  • 1 tsp. ginger-garlic paste

Dry roast & grind - 

  • 2 tbsp. coriander seeds
  • 1 tsp. fennel seeds
  • 5-6 cloves
  • 10-12 peppercorns
  • 3 tbsp. fresh grated coconut
  • 4-5 dry red chilies

Gravy - 

  • 3 tbsp. oil
  • 2 onions, sliced
  • 1" ginger
  • 3- 4 garlic cloves
  • 2 tomatoes, chopped
  • coriander leaves to garnish





          Marinate the mutton for an hour with the ingredients mentioned under it. Dry roast all the ingredients mentioned under it for a minute or till you get an nice aroma. 

          Let it cool. Then grind into a fine powder. Heat 1 tbsp. oil in a pan and saute the the onion, ginger and garlic till light brown. 

          Then add the tomatoes and continue to saute till it is mashed. Set aside to cool. Then grind into a paste.

          Heat remaining oil and fry the marinated mutton till light brown. Now add the ground powder and the ground paste. Fry for 2-3 minutes till it is well combined.

          Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. (Water can be adjusted according to the consistency required).

          When done, garnish with coriander leaves and enjoy with plain steamed rice, pulao, plain Biryani, naan, tandoori roti or just plain chapatti.




Note - This recipe calls for poppy seeds, which needs to be dry roasted along with other spices. But as it is not available here, I had to skip it.








                 Marinate the mutton for an hour with the ingredients mentioned under it. 




                    Dry roast all the ingredients mentioned under it for a minute or till you get 
                    an nice aroma. 



                               Let it cool down and then grind into a powder. Keep aside.




                Heat 1 tbsp. oil in a pan and saute the the onion, ginger & garlic till light brown. 
                Then add the tomatoes and continue to saute till it is mashed. Set aside to cool. 




                               Then grind into a paste.




                          Heat remaining oil and fry the marinated mutton till light brown. 




                                Now add the ground powder and the ground paste. 




                                Fry for 2-3 minutes till it is well combined.



                 Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the
                 first whistle. (Water can be adjusted according to the consistency required).



                  Garnish with coriander leaves and enjoy with plain steamed rice, pulao, plain 
                  Biryani, naan, tandoori roti or just plain chapatti.










Thursday, 16 February 2017

Potato Stuffed Bell Pepper Cutlet


          You must have had Potato Cutlet / Tikki innumerable times. Now try this Potato stuffed Bell Pepper Cutlet for something new. They are perfect as appetizers or as a tea-time / Party-time snack. Enjoy them with tomato ketchup or green chutney. Please check for a step by step method with pictures to prepare it.
       





  • 2 capsicums
  • 4-5 boiled potatoes, mashed
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1 tbsp. crushed dried mint leaves
  • 1 tsp. grated ginger
  • 1-2 green chilies, chopped
  • 2 eggs, well beaten with a pinch of salt
  • oil to shallow fry
  • tomato ketchup / green chutney to serve






          Cut off the top portion of the capsicums and make a hollow. Keep aside. In a small bowl keep the beaten egg ready.

           Mix together mashed potatoes, green chilies, ginger and all the dry spices. Now fill the potato mix into the capsicum and refrigerate for an hour. 

          Then gently and very carefully slice them. Dip each slice in the beaten egg and shallow fry them on both sides by drizzling some oil.

          Drain on a kitchen towel / tissue paper and serve with tomato ketchup or green chutney.





Note:
1. You can substitute egg with gram flour / plain flour batter
2. You can also substitute dried mint leaves with kasuri methi (dried fenugreek leaves) or fresh coriander / mint leaves. Happy cooking.....





                  Cut off the top portion of the capsicums & make a hollow. Boil the potatoes. 







                   Mix together mashed potatoes, green chilies, ginger and all the dry spices. 




                     Now fill the potato mix into the capsicum and refrigerate for an hour. 




                               Then gently and very carefully slice them. 




                                Dip each slice in the beaten egg. 






                               Shallow fry them on both sides by drizzling some oil.




                               Serve with tomato ketchup or green chutney.









Tuesday, 14 February 2017

Designer Beetroot Idli Cake


          Idlis are a great breakfast option and one of my favourite. These healthy South Indian breakfast are anytime welcome with some coconut chutney and sambar. Turn them into something interesting and appealing for your loved ones. Kids will for sure love them.

          So go ahead and create this yummy and nutritious Designer Beetroot Idli Cake for a change. They are an excellent lunch box meal too. For this you need to follow a step by step method to make this amazing and delicious visual treat.











  • 5-6 cups idli batter
  • 2 tbsp. beetroot puree
  • few drops of oil to grease
  • coconut chutney & sambar to serve







          Divide the batter in two bowls. Add the beetroot puree in one bowl and mix well. Let the other bowl remain as it is.

          Grease a steel plate and pour a small ladle of the beetroot puree first. Over it a ladle of the white idli batter.

           keep pouring the batter alternatively. With a toothpick, draw lines from the middle to the edge or vice versa thus forming a beautiful pattern. 

          Steam for 13-15 minutes. When it cools down, run a knife around the edges to loosen it and gently demould it . Serve this delicious creation with chutney and sambar.




                                First pour a small ladleful of the beetroot batter.




                                Then pour the white batter.



                               Then over it beetroot batter.



                                White batter.....



                               beetroot batter.....



                              white batter.....



                               beetroot batter......



                               Lastly white batter.



                  With a toothpick, draw lines from the middle to the edge and vice versa.




                Steam for 13-15 minutes. When it cools down, run a knife around the edges to 
                loosen it and gently demould it . 







                              Serve with delicious creation with chutney and sambar.










Related Posts Plugin for WordPress, Blogger...