Maize Flour Keema Parantha

MAIZE FLOUR KEEMA PARANTHA

Hello, and welcome to my cooking corner again. In India, from time immemorial, there has been a tradition of eating thick rotis apart from our regular chapatis made from wheat flour. In the region of Gujarat, we see that people eat rotis made from flours like bajra called as ‘Bhakri’ while in Punjab people eat maize flour rotis called ‘Makke di roti’ which is best teamed with Sarson ka Saag. In Bihar, people eat rice flour rotis. So it has been a continuous tradition to thrive on hand made rotis all over India as they are tastier and healthier too. I too personally like to eat one of these rotis once in a day. And so today I am going to share a recipe of maize flour paranthas mixed with a spicy keema batter which is really a great breakfast or brunch idea you can try anytime. It is handy to make too and super fun to taste. So let’s start with the making—

Ingredients:-For the maize flour paranthas-

  1. Maize Flour-400 gms
  2. Onions-2
  3. Green Chillies-2
  4. Salt-According to taste
  5. Water-According to use

For the keema batter

  1. Chicken Keema-250 gms
  2. Onion-11/2
  3. Green Chillies-2
  4. Ginger-Garlic Paste-1 tsp
  5. Tomato Puree-1 tbsp
  6. Turmeric Powder-1/2 tsp
  7. Red Chilly Powder-1/2 tsp
  8. Chicken Masala-1 tsp
  9. Garam Masala-1 tsp
  10. Dried Mint-1 tsp
  11. Red Chilly Flakes-1/2 tsp
  12. Olive Oil- For shallow frying
  13. Salt-According to taste

STEPS

Step 1

20190523_155028.jpgTo make the dough, take a bowl, add the flour, chopped onions, green chilies, salt and keep aside.

Step 2

To make the keema batter, take a pan and add the olive oil. Now add the chopped onions,green chillies and saute for half a minute. Next,add the ginger-garlic paste. Fry it. Now add in the tomato puree and the spices, turmeric powder, red chilly powder, chicken masala,garam masala, dried mint, chilly flakes, salt and saute it for five minutes.

Step 3

Now add the chicken keema. Fry it for four minutes and add little water to cook it. When the keema is cooked saute it again on high flame till done. Let it cool.

Step 4

Now mix in the keema batter in the maize flour with water to get a pliable dough. Now take small portions of the dough and using a rolling pin make mini paranthas from it.

Step 5

20190523_155036.jpgShallow fry the paranthas till crisp and crunchy.

Our Maize Flour Keema Paranthas are done. Serve it with fresh homemade curd.

 Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

 

 

 

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Rice Flour Parantha With Mango And Jaggery Pickle

RICE  FLOUR PARANTHA WITH MANGO AND JAGGERY PICKLE

Hello, and welcome back to my cooking corner again. Today I am going to share a very simple, authentic yet interesting recipe of Rice Flour Paranthas which has a very yummy potato and veggie filling and which can be served in breakfast or as an evening snack. It is easy to prepare and does not need many ingredients neither does it tire us with an elaborate process. It is very likable and a fun recipe and does go easy on health too. It can be served with any dip or chutney though here I have teamed it up with sweet mango and jaggery pickle. So let’s start with it’s making—

Ingredients:-For the rice parantha dough:-

  1. Raw Rice Flour-2 cups
  2. Salt-According to taste
  3. Lukewarm Water-As required

For the potato filling:-

  1. Potatoes-2
  2. Mixed Veggies-1/2 cup
  3. Onion-1
  4. Green Chillies-2
  5. Kasuri Methi-A pinch
  6. Red Chilly Flakes-1/2 tsp
  7. Garam Masala-1/2 tsp
  8. Chat Masala-A pinch
  9. Chopped Coriander-1/4 cup
  10. Vegetable Oil-1 tbsp
  11. Salt-According to taste

STEPS

Step 1

To make the rice parantha dough, take a saucepan and add in 1 cup of water. Heat it till lukewarm. Now, slowly add the rice flour stirring it continuously. Add salt too. When it cools a bit after forming a dough-like consistency make equal sized balls, a total of four to make two paranthas. Finely chop the onions, green chilies, and the assorted veggies, french beans, carrots, capsicum. Now blanch the veggies and add some green pea also in it. Boil the potatoes. Grate it. Keep aside.

Step 2

20190520_000333_20190520195219569.jpgNow we will make the potato filling. For that,take a pan,add 2 tbsp of oil. Add chopped onions, green chilies and fry for half a minute. Now add salt, red chilly flakes,kasuri methi,garam masala, chat masala, chopped coriander and add the grated boiled potatoes along with the blanched veggies. Now mix everything well. Check for salt and seasonings and let it cool. Next, make the patties out of this batter.

Step 3

Now on a rolling board place a plastic sheet and make four equal sized chapatis out of the dough. Put one of them on the plastic sheet and place one potato patty on its top. Now place the other chapati on top of this patty and seal it using your fingers. Roll the chapati with the rolling pin to make a small sized parantha. Make the other parantha in the same way.

Step 4

Now heat a griddle and shallow fry the paranthas with oil till crisp and crunchy.

Our Rice Flour Parantha With Mango And Jaggery Pickle is done. Serve it as breakfast or as an evening snack with your choicest dip or chutney.

Friends do try the recipe at home. Share your comments and feedback. Have a wonderful week everyone. Till then healthy cooking, happy living!!!

Mango Pickle In Jaggery Sauce

MANGO PICKLE IN JAGGERY SAUCE

Hello and welcome to my cooking corner again. As it is the month of May, mangoes are available abundantly in India. People from different regions of our country make different varieties of pickles, jams, jellies and more so from this fruit. Today I have made a pickle of mango and jaggery with a flavourful tempering of five spice and asafoetida. And lovingly, we call it ‘Guramma‘. So let’s start with the recipe—

Ingredients:-

  1. Raw Mango-250 gms
  2. Jaggery-200 gms
  3.  Chilly Flakes-1/2 tsp
  4. Coriander Powder-1/2 tsp
  5. Roasted Cumin Powder-1/2 tsp
  6. Garam Masala-1/2 tsp
  7. Turmeric Powder-1 tsp
  8. Salt-1/2 tsp

For the tempering:-

  1. Five Spice-1/2 tsp
  2. Asafoetida-A pinch
  3. Bay Leaf-2
  4. Mustard Oil-2 tbsp

STEPS

Step 1

DSC04140.jpg

Firstly, wash, scrape, wipe and cut the mangoes in your choicest shape. Now take a pan and add mustard oil in it. Add the cut mangoes and shallow-fry for two minutes. Keep aside.

Step 2

Take another pan and add the tempering ingredients. Add turmeric powder, coriander powder,garam masala, salt, and the mangoes. Fry it for three minutes. Now add the jaggery and 1/2 cup water.

Step 3

DSC04149_20190514181223394.jpgWhen the consistency of the pickle becomes thick and sticky, add the roasted cumin powder and the chilly flakes. Turn the gas off.

Our Mango Pickle In Jaggery Sauce is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Chanadal Idli With Aloo Bhaji

CHANADAL IDLI WITH ALOO BHAJI

Hello and welcome to my cooking corner again. Today I am going to share a different version of one of the healthiest breakfasts of India, rice idli. It is Chana dal idli. It is really very handy and super fun to make. I have teamed it up with a potato curry which too is a very easy preparation. It can ideally be had as a very interesting breakfast and I hope you will like it too and try making it sometime. So let’s start with the making—

Ingredients:-For the chanadal idlis:-

  1. Chana Dal-1 cup
  2. Boiled Rice-2 cups
  3. Green Chillies-2
  4. Curd-1 big spoon
  5. Eno-1 tsp
  6. Salt-According to taste
  7. Cilantro-Finely chopped

For the aloo bhaji:-

  1. Potato-4
  2. Coriander Powder-1 tsp
  3. Red Chilly Powder-1 tsp
  4. Tomato Puree-2 tbsp
  5. Garam Masala-1 tsp
  6. Turmeric Powder-1 tsp
  7. Coconut Milk- 2 tbsp(optional)
  8. Salt-According to taste
  9. Fresh Lemon Juice-1 tsp

For the tempering:-

  1. Black Mustard-1 tsp
  2. Dry Red Chilly-1
  3. Bay Leaf-1
  4. Asafoetida-A pinch
  5. Vegetable Oil-2 tbsp

STEPS

Step 1

To make the idlis, soak the rice and dal separately for 4 hours at least and grind them slightly coarsely. Mix in the curd, salt, green chilies, cilantro and ferment it for a few hours. When you are ready to prepare the idlis, then only add the eno salt.

Step 2

Steam the idlis till done in a steamer.

Step 3

IMG_5567 (1).jpgTo make the aloo bhaji, boil the potatoes. Chop them. Now take a pan and add the tempering ingredients in it. Next add the turmeric powder, coriander powder, red chilly powder, tomato puree, salt and fry for half a minute. Next, add in the cut potatoes. Saute it for a minute and then add water for the gravy. You can add some coconut milk also but it is optional. Let it simmer for a while. Garnish with some fresh lemon juice.

Our Chanadal idli with aloo bhaji is done. Serve the dish in breakfast. You can also team it with curd and mint chutney.

Do try this recipe. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Tomato And Onion Curry

TOMATO AND ONION CURRY

Hello and welcome to my cooking corner again. Hope you all are doing good. Today I will be sharing a recipe of tomato shorba cooked with mild spices and coconut milk. It is a light curry, healthier, and really needs only five minutes to prepare. It is great to be served with steamed rice. Hope you guys will like it. So let’s start with the making—

Ingredients:-

  1. Ripe Tomatoes-5
  2. Onions-2
  3. Green Chillies-2
  4. Curry Leaves-6
  5. Ginger-1 tsp
  6. Turmeric Powder-1 tsp
  7. Red Chilly Powder-1 tsp
  8. Pepper Powder-1 tsp
  9. Coriander Powder-1 tsp
  10. Garam Masala-1 tsp
  11. Coconut Milk-2 tbsp
  12. Salt-According taste

   For the tempering:-

  1. Cumin-1 tsp
  2. Asafoetida-A pinch
  3. Red Chilly Flakes-1 tsp
  4. Vegetable Oil-2 tbsp

STEPS

Step 1

Wash and cut the tomatoes in pieces. Chop the onions and green chilies roughly.

Step 2

Take a vessel and add tomatoes, onions, green chilies, salt, turmeric powder, red chilly powder, ginger, coriander powder,garam masala, curry leaves, water and let it boil.

Step 3

DSC04037.jpgAfter it boils for five minutes, add in the coconut milk and simmer for two-four minutes.

Step 4

Now take a tadka pan and add in the tempering ingredients.

Our Tomato And Onion Curry is ready.

 Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living.