Stuffed Parathas are a perfect breakfast dish, which can be made out of any veggie, paneer or lentils. So try it with urad dal (split black gram lentil) next time. Simple to make and healthy at the same time, enjoy them hot with any side dish, pickles, yoghurt or butter. So check out
the step by step pictorial recipe to prepare it.
- 1 & 1/2 cups whole wheat flour (atta)
- salt to taste
- 1 tsp. oil to knead
- 1/3 cup urad dal, soaked for 2-3 hours
- 1 tbsp. oil
- 1/2 tsp. cumin seeds
- pinch of asafoetida
- 1 tsp. sesame seeds
- 1 tsp. ginger, grated
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. red chili flakes
- oil to shallow fry
- yoghurt, pickle, any side dish or butter to serve
Grind the soaked dal with very less water into a smooth paste. Knead a dough with atta, salt to taste, 1 tsp oil and sufficient water. Leave aside for 30 minutes and then divide into 6 equal portions.
Heat 1 tbsp. oil and temper with cumin seeds and asafoetida. Saute for a few seconds and then add the sesame seeds, followed by the ginger. Fry till light brown.
Add the ground paste and red chili flakes. Combine everything well and continue to fry on a medium flame till the mix comes together into a mass. Set aside to cool and then divide into 6 equal portions.
Roll out each portion into a small circle just like a poori and place a portion of the stuffing in the centre. Close all edges and flatten it.
Roll out into a bigger circle by dusting some flour. Make similar parathas with the remaining dough and the dal stuffing.
Heat a tawa and shallow fry the parathas one at a time. Drizzle some oil over and around the edges and fry them on both sides till light golden in colour. Serve them hot with any side dish, pickle, butter or yoghurt.
Grind soaked dal with very less water into a smooth paste.
Heat 1 tbsp. oil & temper with cumin seeds & asafoetida.
Add sesame seeds,
followed by ginger. Fry till light brown.
Add ground paste & red chili flakes. Mix well & fry till the mix comes
together into a mass.
Set aside to cool & then divide into 6 equal portions.
Divide the dough & the stuffing into 6 equal portions.
Roll out each portion into a small circle just like a poori. Place a portion of
the stuffing in the centre.
Close all edges & flatten it.
Roll out into a bigger circle by dusting some flour.
Make similar parathas with remaining dough & the dal stuffing.
Heat a tawa & shallow fry the parathas one at a time. Drizzle some oil
over & around the edges & fry till light golden in colour.
Serve them hot with any side dish, pickle, butter or yoghurt.
Chow-chow / Chayote or Squash as it is known in Bengali is generally considered good for the tummy as it has a cooling effect. It can be prepared in many ways - into a thin gravy or a thicker curry. Vadi / lentil dumplings and prawns can be added for the veg. & non-veg version.
Today I prepared a slightly richer version of the curry I usually make. It has lots of onion as the name denotes and can be relished both with rice or chapatti. So check out the step by step pictorial recipe to prepare it.
- 2 squash (chow-chow), cubed
- 2-3 tbsp. mustard oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1-2 bay leaves
- 1 onion, chopped
- 1 onion, sliced
- 1 tomato, chopped
- 1 tbsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp; sugar
- 1 tsp. ghee
- 1 tsp. coriander leaves
Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. Add the chopped onions and sugar. Stir fry till light brown.
Add the tomatoes. Cover and cook on a medium flame till it s mashed. Add the ginger-garlic paste and continue to fry for a minute or till the raw smell is gone.
Add all the dry spices (except garam masala and salt) and sauté till it is well incorporated. Now add the chopped chow-chow and the sliced onion.
Mix well and cook, covered for 4-5 minutes. Add 1 cup water and salt. Cover and simmer till the veggie is soft and the gravy thickens slightly.
When done, add the garam masala and ghee. Toss well and serve, garnished with coriander leaves.
Heat oil & temper with bay leaves, cinnamon, cardamom & cloves.
Add chopped onions & sugar. Stir fry till light brown.
Add tomatoes. Cover & cook on a medium flame till it is mashed.
Add ginger-garlic paste & continue to fry for a minute.
Add all dry spices (except garam masala & salt) & sauté well.
Add chopped chow-chow & sliced onion.
Mix well & cook, covered for 4-5 minutes.
Add 1 cup water & salt. Cover & simmer till soft & the gravy thickens.
When done, add garam masala & ghee. Toss well.
Serve, garnished with coriander leaves.
This is a very quick, yet delicious chicken curry that is a perfect side dish for noodles or fried rice. I kept it very simple by adding just some tomato sauce, vinegar, salt and pepper for the seasoning. So check out the step by step pictorial recipe to prepare it.
- 500 gms. chicken, curry cut
- 2 onions, sliced
- 1 green bell pepper, cubed
- 1 tbsp. garlic, chopped
- 1 tsp. ginger, grated
- 2 tbsp. oil
- salt to taste
- 1 tsp. pepper powder
- 3-4 tbsp. tomato sauce
- 1 tbsp. vinegar
Heat 1 tbsp. oil and fry the chicken till light golden in colour. Drain and keep aside.
Heat remaining oil and saute the garlic, ginger, bell pepper and onion for a minute. Add the chicken, salt, pepper, tomato sauce, vinegar and 1/2 cup water.
Cover and simmer on a low flame till the chicken turns soft and the gravy thickens. Serve as a side dish with noodles or fried rice.
Heat 1 tbsp. oil & fry chicken till light golden in colour. keep aside.
Heat remaining oil & saute garlic, ginger, bell pepper onion for a minute.
Add chicken, salt, pepper, tomato sauce, vinegar & 1/2 cup water.
Cover & simmer on a low flame till chicken turns soft.....
....and gravy thickens.
Serve as a side dish with noodles or fried rice.
Sooji Halwa (Semolina Pudding) is an all time favourite dessert prepared during auspicious occasions or festivals. So make this simple and easy Halwa this Holi, but with a difference. Add some gulkand to enhance the taste and flavor. Relish as an after meal dessert or with poori / paratha. So check out the step by step pictorial recipe to prepare this delicacy.
- 1/2 cup sooji (semolina)
- 2 tbsp. ghee
- 2-3 green cardamoms
- 1-2 bay leaves
- 3-4 tbsp. sugar or to taste
- pinch of salt
- 2 tbsp. gulkand
- 1 cup evaporated milk
- 2 cups water
- 1/4 tsp. cardamom powder
- 2-3 tbsp. chopped cashews, chopped almonds & raisins (save few to garnish)
- pinch of saffron strands
- few rose petals to garnish
Blend the milk and the gulkand with a hand blender. Keep aside. Heat ghee in a pan and add the cardamoms and bay leaves, followed by the semolina.
Fry on a medium flame till you get a nice aroma. Now add the sugar and the chopped mixed nuts. Sauté till the sugar dissolves. Add the milk, water, pinch of salt and the cardamom powder.
Keep on stirring on a low flame till it thickens. Transfer to a greased plate and garnish with the remaining nuts, saffron and rose petals.
Set aside to cool down. Cut into desired shapes and relish as an after meal dessert or with pooris / parathas.
Blend milk & gulkand with a hand blender. Keep aside.
Heat ghee. Add cardamoms & bay leaves,
followed by semolina. Fry till you get a nice aroma.
Add sugar & chopped mixed nuts. Sauté till sugar dissolves.
Add milk, water, pinch of salt and.......
..... cardamom powder.
Keep on stirring on a low flame till it thickens.
Transfer to a greased plate & garnish with remaining nuts, saffron
and rose petals.
