Stuffed Paneer Paratha

This paratha is perfect for lazy weekend dinner because of rich heavy meal.

"Paratha" means Indian stuffed flat Bread.

Ingredients:

  For Stuffing:

• 150 gms Grated Paneer or block of Paneer (Cottage cheese -available in most of the Indian stores)
• Coriander leaves finely chopped
• Small piece of Ginger (grated)
• 2-3 flakes Garlic (grated)
• Red Chili powder 
• Graram masala as per taste (many grounded Indian spices- available in India Store)
• 1/2 tsp Ajwain /Carom Seeds
• 1/4th tsp Amchur Powder/ Dry Mango powder
• Salt as per taste
• Finely chopped green chilies 
• Dhania /Coriander Powder - 1 tsp
• Jeera/ cumin seeds powder - 1 tsp

For the dough

• 1 and a 1/2 cup wheat flour
• ¼ cup maida/All purpose Flour for dusting
• 2-3 tbsp oil
• Butter / Oil for shallow frying

Required Time: 20 mins

Method:

Mix the above three ingredients with proportionate quantity of water and form a dough.

Mix the ingredients for stuffing in a bowl and add salt as per taste. Add salt at the end because amchur powder itself has black salt in it.

Divide the dough into equal parts. Shape them like a ball and roll it with a rolling pin into a small and thick circle. (Should fit on your palm). Place it on your palm and put the stuffing with a spoon (It will look like a half bloomed flower)

Now cover it up slowly using your other hand. This process is like making aloo paratha or puran poli. Make sure the stuffing is covered on the top and the bottom of the roti and now roll it lightly without flipping the roti.

Put in on the griddle / Tawa and add oil/butter generously on the paratha. Use olive oil in  if you are on diet.

Serving: Serve with pickles, or any of your favorite chutney or with cold boondi raita or plain dahi/curd.

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Moong Dal Kheer / Pasi Paruppu Payasam

This is yet again a lovely, mouthwatering and simple recipe. You can make this for any festival days.  The subtle sweetness and smoothness of dal/lentils tastes divine. You can add fried coconut pieces to give the crunchiness.

Ingredients:

• Moong Dal / Green Gram Split  - 1 Cup
• Jaggery - 1 1/2 cup (Indian sweetener made from sugar cane juice- Available in Indian store)
• Milk - 1/2 Cup
• Water - 3 cups
• Ghee /Clarified Butter- 1 tbsp
• Cardamom/Elaichi Powder - 1 tsp
• Cashewnuts/Almond for decoration

Time Required: 15-20 mins

Method:

1. Roast the moong dal nicely till it turns to brown color.
2. Soak it in the water about 4 hrs (otherwise the cook time is huge else cook it in pressure cooker for 2 whistles)
3. Rinse out from the soaked water and boiled the moong dal in fresh water.
4. In another pan dissolved the jaggery with 1/2 cup of water (drain out the dust if any)
5. Add the jaggery syrup, 1tsp of cardamom powder, milk to the  moong dal mixture and cook until tender
6.  Fry the cashew nuts in ghee and add it the payasam and enjoy :)

Serving: You can serve hot or cold as per your family members preference. It tastes good in both the ways.

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Khandeshi Khichdi

This is one of the simple and quick dinner recipe when ever you are back from office late or in hurry time.

In the language of Marathi "Khanda" means Onion and "khichdi" means mixture. In this recipe rice is cooked in the mixture of lentils, onion, tomato and spices.

Ingredients :

• 1 cup Rice
• ½ cupMoong Dal / Green Gram Split
• 2 cups Water (apprx. 1. times the quantity of rice and 2 times the quantity of dal)
• 1 Onion - finely chopped
• 1 Tomato - finely chopped
• 4-5 flakes Garlic (chopped)
• 1 tsp Jeera/ Cumin seeds 
• 1 tsp Haldi  /Turmericpowder
• 2 tsp Garam Masala Powder (Mixture of many Indian spices - available in Indian Store)
• ½ tsp Red Chili powder
• Salt to taste 

Time Required: 30 mins

Method:

1) Wash rice and moong dal, drain and keep aside.
2) Heat oil in pressure cooker pan, add  seeds, allow to splutter, then add garlic and onion. Fry till onion turns pink.
3) Add tomato, once tomato starts leaving oil add turmeric, garam masala and red chili powder.
4) Now add water (apprx. 1. times the quantity of rice and 2 times the quantity of dal/lentil) and then add salt.
5) Once the water starts boiling add rice and dal.
6) Cover and pressure cook (3 whistles) the khichadi. Smear some ghee.

Serving: Serve hot with roasted papad & onion tomato Raita

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Tips to Keep your Veggies Fresh

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3 Mins. Palak/Spinach Sabzi

This is a classic 3 mins. healthy palak/spinach sabzi which is served as a side dish like raita and salad.

Raita Means - "an Indian side dish of yogurt containing chopped cucumber or other vegetables, and spices".

Ingredients:

• Spinach/ Palak - 2 cups
• Black Pepper powder - 1 tsp.
• Chili Flakes few
• Oil - 1tbsp
• Salt to taste
• Lemon juice - 3 tsp.

Method:

1. Heat oil in large skillet over high heat. When hot, add spinach and cover with lid. 
2. Stir spinach after 1 minute and replace lid.
3. Cook 2 minutes more until wilted but still bright green
4. Season with salt and pepper to taste
5. Spice up by adding 1/4 tsp. hot chili flakes and 1 tsp. lemon juice after first minute of cooking

Serve : Serve with rice or roti.

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How to cook Rice in Microwave

Don't worry if you don't have the rice cooker, you can cook the rice in microwave too. Follow the steps.

Ingredients:

• Rice 1 cup 
• Microwave bowl with covering lid 
• A microwave:) 
• Water  

Step by Step Method:

Step 01: 
Measure 1 cup of rice

Step 02:

Nicely rinse rice with water.

 Step 03: 

Drain the water.

                                  

Step 04:

Add 2 cups of water i.e. 1:2 is the ratio. If you like the rice more fluffy then add 1/2 cup of water more i.e. 2 1/2 cups of water.

Step 05:
Keep the rice bowl inside the microwave and set the microwave for 15 mins. Make sure you cover the bowl with plate. Failing to cover the bowl will lead to dried the rice on top.

                                         
Step 06:
After 15 mins. leave it covered for minimum of 5 -6 minutes. Remaining heat will cook the rice to completion. Rice will comes out well-cooked and fluffy.

Serve the rice with your favorite dish.

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Corn Mushroom Soup

This is a healthy soup to celebrate in Winter days! It is very simple, easy, quick recipe and delicious in taste.

Ingredients:

• 2 cups Corn 
• 1 cup Mushroom
• 2 tablespoons cornflour
• ½ teaspoon Ajinomoto powder (optional)(Japanese food seasoning - available in Indian store)
• 2 tablespoons butter (for diet conscious people you can skip this)
• 2 tablespoons cheese 

To be ground into a paste

• 1" ginger piece
• 2 garlic flakes
• 1 green chilies 

Method:
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a  pressure cooker until done. (if you are using the Corn tin then instead of pressure cooker you can cook them in microwave for 8 mins
2. Add the mushrooms, butter and cheese and boil for a few more minutes.

Serving:

Serve hot with Chilies in vinegar and chili sauce

Note: You can use vegetables if you don't like the mushrooms. Vegetables like cauliflower, carrots, cabbage, onions and  french beans and its stock)

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Puli Inji / Ginger Curry

In Kerala Ginger curry is a commonly known as Puli Inji. It tastes spicy,sour and sweet in taste which is served as side dish like a pickle.

Ingredients:

• 2" piece of ginger
• 2 large balls of tamarind
• 3 green chilies
• A small piece of Jaggery (Indian Sweetener made from sugar cane juice - available in Indian Store)
• a pinch asafoetida/Hing
• Salt to taste

For seasoning

• 1 tsp mustard seeds
• 1 tsp urud Dal /White Lentils ( (grown in Indian subcontinent- Available in Indian Store)
• Few Curry leaves 

Method:
Squeeze out the pulp from the tamarind. You can add a little fresh water each time to extract the pulp. When you have a about a small bowl full, set aside.

Heat oil, season with mustard seeds first. When they start to pop throw in white lentils, asafoetida and curry leaves.

When dal turns red, add the green chilies and fry. Throw in the ginger and stir fry for 2 mins and then add tamarind extract carefully, followed by turmeric, salt and jaggery.

Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoon-able.

Serving: This gravy will go great with Curd rice, Dosa, Idli, Rasam Rice and whatever dish according to you choice.

Tip: Soak the tamarind in hot water to easily to extract the juice.

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Pumpkin kootu / Pumpkin Curry

Check out some other Pumpkin recipes which i tried:

Pumpkin kootu / Pumpkin Curry

Pumpkin Spicy Curry

Poosanikai/ Kaddu/ Pumpkin Masala Sabzi 

Pumpkin Soup Recipe

Pumpkin curry in Rajasthani Style

Pumpkin Masala Sabzi

Pumpkin Beans/Mixed Pulses Sabzi

Ingredients:
1 (Medium Piece) Pumpkin cut into small cubes
1/2 cup channa dal / kadala paruppu/ Bengal gram

For Gravy:
1/2 cup grated coconut
A pinch of turmeric
1 tsp jeera /cumin seeds
1/2 tsp red chili powder/ 2 to 3 whole Red chili
Salt to taste

For Seasoning:
2 tsp oil
1/4 tsp mustard seeds
1/2 tsp urad dal / White Lentils (optional) (grown in Indian subcontinent- Available in Indian Store)

A pinch of hing / asafoetida
Curry leaves few

Method:

1.Wash the Bengal gram and add to the chopped pumpkin pieces and add 3 cups water and cook on a low flame until the pumpkin is cooked soft and the Bengal gram is cooked yet firm. Add salt and turmeric.
2.Grind the above ingredients and add to the cooked pumpkin mixture. Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency.
3.Heat oil for seasoning once the mustard seeds pop add the urad dal turns brown, dunk everything into the kootu mixture and mix well. Adjust salt if any.

Serving: Serve hot with rice.

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Palak Paratha / Spinach Indian Flat Bread

You may love eating Palak Paneer, but what about the calories that you get in return. An other healthier option of having palak is, Palak Paratha... As per any diet plan, it is very important to have leafy vegetables. Leafy vegetables are typically low in calories and fat, high in protein and dietary fiber, high in iron and calcium. In this recipe, raw palak is used, so it is very high in nutrients value.



Ingredients:

• 3-4 green chilies
• 4-5 garlic flakes
• 1 tsp turmeric powder
• 1 tbsp cumin seeds
• 1 cup palak leaves washed and patted dry (Spinach Leaves)
• 2 boiled potatoes - mashed
• Fresh coriander Leaves
• wheat flour 2 cups
• 2 tbsp curd/ yogurt
• 4-5 tbsp refined vegetable oil
• 2-3 tsp ghee(clarified Butter) or butter for frying paratha’s
• water
• salt to taste

Time Required: 20 mins

Method:

1. Blend together green chilies, cumin seeds, garlic flakes, spinach leaves and coriander leaves in a grinder. The iron in spinach is poorly absorbed by the body unless eaten with vitamin C. So don't forget to squeeze a lemon in the mixture. 
2. In a plate or big bowl mix wheat flour, the blended mixture, mashed potatoes, turmeric powder, salt, water and oil.
3. Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor. 
4. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again. 
5. Divide the dough into balls of equal portions, now roll one ball at a time in the form of a small puri.
6. Now cook on a tava/griddle, allow one side to cook when when you see tiny bubbles rise on the surface of the paratha. 
7. Turn repeat for other side. Drizzle some butter or ghee on each side and flip.

Serving:
Serve hot with chilled curd and pickles.

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Khandvi / Gujarati Snack

Khandvi - Popular Gujarathi Snack made from Chickpea/gram flour.

Ingredients:

• 1/2 cup gram flour/Chickpea Flour (besan) 
• 1 cup thin buttermilk 
• 1 tsp ginger and chili paste(according to taste)
• Salt To Taste 
• 2-3 pinches turmeric powder 
• 1/4th tsp hing/Asafoetida
• 1 tbsp Oil

For seasoning:

• 2 tsp Oil 
• 1 tsp Sesame seeds 
• 1/2 tsp Mustard seeds 
• 1 tbsp Coconut grated
• 1 tbsp Fresh Coriander finely chopped 
• 2 pinches asafoetida /Hing
• 5-6 curry leaves

Time Required: 30 mins

Method:

1. Mix water, flour, salt, ginger and chili paste, hing and turmeric to form a batter. Heat oil in a heavy pan, add batter. 
2. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stir continuously. When done (about 8-10 minutes), pour a spoonful on back of a plate or use aluminum foil. Let it cool and see if it comes off easily. 
3. Spread as thin as possible with the back of a large flat spoon. Use circular movements if you are using a big round thali/plate. If you are using an aluminum foil then spread vertically in long stripes. 
4. When cooled down, cut into 2" wide strips. Carefully roll each strip. Place in a serving dish. For seasoning: Sprinkle grated coconut and coriander leaves all over khandvi rolls. 
5. Heat oil in a small pan. Add mustard seeds, cumin seeds, sesame seeds, hing and curry leaves. 
6. Spread over khandvi rolls. Serve khandvi with your favorite chutney.

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Masala Rava Idli

It is one of the popular south Indian breakfast dish. Made from semolina/ Rava.

Ingredients:

• 2 cups Rava/Semolina/Coarse Wheat middling
• 2 cups Sour Curd 
• 1 Green Chili - grated
• 1 onion Chopped
• 1 Carrot grated
• Small piece ginger grated
• Few Coriander Leaves
• Few Curry Leaves
• Few Cashew Nuts
• Salt to taste

~For Seasoning:

• Mustard Seeds – 1 tsp
• Urud Dal  / White Lentils – 2 tsp(grown in Indian subcontinent- Available in Indian Store)
• Oil

 

  

Time Required: 30 mins

Method:

1. In a bowl beat the sour curd and add the roasted rava and mix well without lumps with salt and soak it for 2 to 3 hrs. 
2. Pre heat the pan with oil for seasoning. Put the mustard seeds, urud dal allow them to splutter. Now add the ginger paste, onion, green chilies and fry for 2 mins. and then add the carrot grated and fry till the raw smell disappears. (you can skip the vegetables)
3. When you ready to cook the idli, mix the above mixture in the rava batter and taste it if you need any more salt & spicy.
4. Grease the idli molds and pour the mixture in idli stand. Steam the idli for ten minutes without whistles.
5. Cool slightly before removing the idli from molds.

Serving: Serve hot Masala Rava Idli with coconut chutney.

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