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!!!

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!!!

 

Bread Uttapam Sandwich

BREAD UTTAPAM SANDWICH

Hello everyone.Welcome to my cooking corner once again. Today I am going to share a sandwich recipe which you can try and have as either a snack, brunch or breakfast recipe. It is Bread Uttapam Sandwich. It is tastier, not too oily, lighter and gets prepared in little time. I enjoyed making it and I hope you all too will do so. So let’s start with the recipe—

Ingredients:

Bread – 3 slices

For the potato patties:

  1. Potatoes – 4
  2. Onions – 2 (big)
  3. Butter – 3 tbsp
  4. Red Chilly flakes – 1 tsp
  5. Dried Mint Flakes – 1 tsp
  6. Chat Masala – A pinch
  7. Salt – According to taste

For the uttapams:

  1. Idli or dosai Batter(readily available in the Indian markets) – 250 gms
  2. Onions(finely chopped)-1(big)
  3. Green Chillies(finely chopped)-3
  4. Tomato(finely chopped) – 1
  5. Coriander Leaves – 50 gms
  6. Cumin(whole) – 1/2 tsp
  7. Carom seeds – 1/2 tsp
  8. Vegetable Oil – 3 tbsp
  9. Salt – According to taste

STEPS

Step 1

DSC03700.jpgFor making the potato patties, boil and mash potatoes. Chop the onions, green chilies, and coriander leaves finely. Now add in the seasonings, salt, red chilly flakes, dried mint flakes, chat masala, and butter and mash it well. Now make patties out of the batter and shallow fry in a pan. Keep aside.

Step 2

For making the uttapam batter, take the idli dosai mix in a bowl and add the chopped onions, green chilies, tomato, coriander leaves, salt, cumin, and carom seeds. Mix it up. Here I have used Fresho idli dosai batter mix. You can try something similar.

Step 3

Take a slice of bread and cut it in triangles. Butter one side. Place one potato patty on one half. Now cover it with the other half. Now smear the uttapam batter on the front side of the bread. You can insert some toothpicks in the sandwich to stop it from loosening.

Step 4

DSC03701.jpgShallow fry the sandwich.When each side is well browned take it out.

Our Bread Uttapam Sandwich is ready to serve. Have it with a dip of your choice.

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

 

 

 

Spaghetti With Fish

SPAGHETTI WITH FISH

Hello, and welcome everyone to my cooking corner again. Hope you all are having a good day.Sorry for a late post. I was on a ceremonial leave to Gujarat as it was my youngest son Priyam Shankar Jha’s marriage. I was very busy and I had a grand event completed successfully. I am very happy that my family has extended by the addition of one more beautiful daughter younger to Ambika, Khushbu Jhaveri, Priyam’s wife. The event was a small family affair but was lots of fun and festivities and I am so proud that my association and bonding with Gujarat has really become deeper as my daughter-in-law is a Gujarati. Coming back to our cooking corners, today I am going to share a recipe of Spaghetti With Fish. It is a simple recipe with mild flavors and taste and with some twist of an Indian tadka too. Hope you like it. So let’s start with the recipe—

Ingredients:-

  1. Spaghetti – 200 gms
  2. Boneless Fish -150 gms
  3. Onion – 1
  4. Green Chillies – 2
  5. Cashew nuts – 6
  6. Peanuts – 4
  7. Sugar – A pinch
  8. Turmeric Powder – 1/2 tsp(optional)
  9. Red Chilly Powder – 1/4 tsp
  10. Garam Masala -1/2 tsp
  11. Sambhar Powder – 1/2 tsp
  12. Salt – According to taste

For the marination of fish:-

  1. Fish Fillets – 150 gms
  2. Salt – According to taste
  3. Turmeric Powder – 1/2 tsp
  4. Garlic Paste – 1 tsp

For the tempering:

  1. Black Mustard – 1 tsp
  2. Curry Leaves -6
  3. Asafoetida -A pinch
  4. Vegetable or Olive Oil -1 tsp

For the garnish:

  1. Lemon Juice – 1 tsp
  2. Raisins – A handful

STEPS

Step 1

DSC03638.jpgBoil water in a vessel. Add some vegetable oil and salt in it and let it come to a boil. Now break the spaghetti and drop it in. Let it cook making sure it does not get mushy. Boil till firm but cooked. It will take approximately not more than 2 minutes to do this.

Step 2

Wash and cut the fish into bite-sized pieces. You can choose any variety of fillets, but here I have chosen Tilapia fish fillets. Marinate it in salt, turmeric powder, and garlic paste. Fry it in a pan till browned.

Step 3

Take a pan and add the above mentioned tempering in it. Now add the finely chopped onions and green chilies and fry for two minutes. When the onion is half fried add the spices, salt, turmeric powder, red chilly powder, sambhar powder,garam masala, sugar and fry for half a minute. Add the cashew and peanuts.

Step 4

DSC03634.jpgNow add the cooked spaghetti and toss for 1 minute. Next, mix in the fried fish and toss everything well on low flame.

Our simple Spaghetti With Fish is done. Garnish it with a sprinkling of raisins and a dash of some lemon juice. You can add your choice of nuts, sauces, and a mixture of mayonnaise with the mustard sauce though it is optional.

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

Fish Poha

FISH POHA

Hello, and welcome to my cooking corner again. Today I am going to share a recipe of Fish Poha with you. Every day in the morning, there arises a question in all households about what will be the menu of the day. Usually, I try to make simpler recipes which are tasty and healthy too. In one of my earlier blogs, I have made a similar recipe of Chicken Poha and today I have used boneless tilapia fish to make this poha. I hope you all will like it. So let’s start with the recipe—

Ingredients:-For the marination of fish

  1. Boneless fish – 3 whole pieces
  2. Turmeric Powder – 1/2 tsp
  3. Garlic Paste – 1/2 tsp
  4. Salt -According to taste

For the poha:

  1. Beaten Rice – 200 gms
  2. Onions – 11/2
  3. Green Chillies -2
  4. Potato – 4 pieces
  5. Green Capsicum(or any other vegetable of your choice) – 1
  6. Turmeric Powder -1/2 tsp
  7. Red Chilly Powder -1/2 tsp
  8. Cumin Powder -1 tsp
  9. Garam Masala -1 tsp
  10. Sugar – 1/2 tsp
  11. Dry Mango Powder -1 tsp
  12. Cashew and raisin(or any nut of your choice)-5 each
  13. Salt – According to taste
  14. Vegetable Oil – 2 tbsp

STEPS

Step 1

DSC03496.jpgWash and cut the fish fillet into cubes. Marinate with salt, turmeric powder, and garlic paste. Now pan fry or deep fry the cubes. Chop the onions and green chilies finely. Chop the capsicum into strips. Chop the potato too into cubes and blanch it till half done. Shallow fry the capsicum and potato in 2 tsp oil. You can use any other veggies apart from capsicum and potato.

Step 2

Take a pan. Add oil. Now add the chopped onions and green chilies. Fry for a minute. Add the spices, salt, turmeric powder, red chilly powder, cumin powder,garam masala and fry for two minutes. Add sugar.

Step 3

dsc03498Now add the potato cubes and capsicum and fry again for half a minute. Also, add dry mango powder. Next, wash the beaten rice. Add it in the fried veggies. Add the dry fruits and lastly after mixing everything well, add in the fried fish cubes.

Step 4

Mix and cook everything for one minute, covered on slow flame. Switch off the gas. You can add a dash of lemon juice too after the poha gets cooled.

Our Fish Poha is ready. Serve it in breakfast or as an evening snack.

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

 

 

Mixed Veg And Panir Mini Parantha with Onion And Garlic Chutney

 MIXED VEG AND PANIR MINI PARANTHA WITH ONION AND GARLIC CHUTNEY

Hello and welcome to my cooking corner again. Hope you all are doing fine. Today I am going to make mini paranthas with vegetable and panir stuffing and I will serve it with onion and garlic chutney. I tried this idea for my kids and they liked it. I hope you too will try to make it sometime. So let’s start with it—

Ingredients:-For the parantha dough:-

  1. Refined Flour-400 gms
  2. Vegetable Oil-2 tbsp
  3. Water-For making dough

For the veggie filling:-

  1. Cauliflower-1/2 of 1
  2. French Beans-25 gms
  3. Carrot-25 gms
  4. Peas-25 gms
  5. Onion-1
  6. Panir or Cottage Cheese-25 gms
  7. Green Chillies-2
  8. Ginger-Garlic Paste-1/2 tsp
  9. Cumin Powder-1/2 tsp
  10. Garam Masala-1/2 tsp
  11. Dry Mango Powder-1/2 tsp
  12. Salt-According to taste
  13. Vegetable oil- For shallow frying
  14. Chat Masala-A pinch
  15. Grated Cheese-For garnish(optional)

STEPS

Step 1

To make the parantha dough take refined flour in a bowl. Add vegetable oil and using water make a pliable dough of it. Keep aside.

Step 2

dsc03474_20190105074053631For the stuffing, chop all the vegetables very finely and blanch them. Chop the onions and green chilies too very finely along with panir. Take a pan and add 2 tsp of oil in. Now add chopped onions, green chilies, ginger garlic paste and fry it. Now add the blanched veggies and remaining spices, cumin powder,garam masala, dry mango powder, salt, chat masala and fry for 1 more minute. Lastly, mix in the cubed panir. Let the veggie mix cool.

Step 3

To make the paranthas, take one portion of the dough and make out a chapati from it. Make another chapati. Now cut the two chapatis in four equal portions.

Step 4

To make the mini paranthas, take one part of the chapati and put 2 tbsp of filling on it. Now take the other chapati and place it on top of the first one. Seal it by pressing from the top and bottom sides and then make small curves on the edges with your fingers. Do so for all the remaining ones.

Step 5

Now take a pan for shallow frying of the paranthas. And brush it with some oil. Place the mini paranthas on it and shallow fry them till browned and crisp.

Note point-You can add some grated cheese on top of the veggie filling at the time of sealing the parantha.

OurMixed Veg And Panir Mini Paranthas are ready. Serve it with onion and garlic chutney.

Onion And Garlic Chutney

Ingredients:-

  1. Onion -1
  2. Ginger-A small piece
  3. Garlic Pods-2
  4. Red Chilly -2
  5. Peanuts- 1 tbsp
  6. Salt – According to taste
  7. Vegetable Oil-1 tbsp

STEPS

Step 1

Take a pan and roast all the ingredients except the last two. Let them cool.

Step 2

Take a chutney jar and add all the above-roasted ingredients in it. Add some water and grind it to a smooth paste.

Step 3

DSC03470_20190105085814611.jpgMix in some salt and vegetable oil. Serve it.

Our Onion And Garlic Chutney is ready.

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