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

Now 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!!!

Keema Pooris With Potato Keema Curry

KEEMA POORIS WITH POTATO KEEMA CURRY

Hello and welcome everyone to my corner. Today I am going to share a tasty breakfast dish of Keema Pooris With Potato Keema Curry. Its really spicy with lots of flavors and can be an ideal idea for some yummy desi breakfast. Simply fab!!! So let’s start with it—

Ingredients:-

For the keema batter:-

1. Chicken Keema-200 gms
2. Onions-1
3. Ginger-Garlic Paste-1 tsp
4. Coriander Powder-1 tsp
5. Red Chilly Powder-1 tsp
6. Chicken Masala-1 tsp
7. Vegetable Oil-2 tbsp
8. Salt-According to taste

For the Pooris:-

1. Refined Flour-250 gms
2. Salt-According to taste
3. Vegetable Oil-2 tbsp
4. Vegetable Oil-For deep frying

STEPS

Step 1

Take refined flour in a bowl. Add 2 tbsps of oil, salt and baking powder to it. Make a dough of it adding water. Chop onions, green chilies finely.

Step 2

To make the keema batter, take a pan. Add oil. Now add in the chopped onions and green chilies. Fry for a minute and add ginger-garlic paste. Fry again and add the spices and add tomato puree. Fry again for two minutes and add the chicken keema. Fry it for five minutes till done.

Step 3

To make the dish, heat a heavy-bottomed kadhai and add sufficient oil in it. Make small poories out of the dough we made earlier. Fill it with the keema mixture. Fry it in oil till lightly browned. Drain on tissue paper.

Our Keema Stuffed Pooris are done. Serve them hot.

POTATO KEEMA CURRY

Ingredients:–

1. Potato-3
2. Chicken Keema-200 gms
3. Onions-2
4. Ginger-Garlic Paste-1 tsp
5. Turmeric Powder-1 tsp
6. Red Chilly Powder-1 tsp
7. Cumin Powder-1 tsp
8. Garam Masala-1 tsp
9. Tomato Puree-1 tbsp
10. Salt-According to taste
11. Water-For the gravy

STEPS

Step 1

Wash, peel, boil and cut the potatoes in large pieces. Chop the onions finely.

Step 2

Take a pan. Add oil to it. Add chopped onions in it. Fry for a minute. Add the ginger-garlic paste and fry for half a minute. Now add the spices. Then add tomato puree. Fry again and add keema. Fry for three minutes and add water for the gravy. Simmer for ten minutes on medium flame.

Our Potato Keema Curry is done. Serve with pooris.

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

 

 

 

Masala Onions

MASALA ONIONS

Hello and welcome to my corner again. Today I’ll be sharing a very spicy, crunchy and yummy recipe called Masala Onions. It is basically blanched onions shallow fried in aromatic masalas which can serve as a creative alternative to pickles. It is prepared instantly and I hope you will like it. So let’s start with it—

Ingredients:-

1. Onions-4
2. Salt-According to taste
3. Turmeric Powder-1 tsp
4. Red Chilly Powder-1 tsp
5. Coriander-Powder-1 tsp
6. White Vinegar-1 tsp
7. Chat Masala-1 tsp
8. Garam Masala-1 tsp
9. Dry Mango Powder-1 tsp
10. Pickle Masala-1 tsp
11. Fennel Seed Powder-1 tsp
12. Vegetable Oil-1 tbsp

STEPS

Step 1

Wash, scrape and blanch the onions for two minutes in water mixed with vinegar and salt. Make vertical or horizontal cuts on the onions before blanching them.

Step 2

Take all the masalas in a bowl and mix vegetable oil in it.

Step 3

Now wipe the onions and fill the slits with the above-made masala. Heat a thick-bottomed pan and shallow fry these onions in it till browned.

Our Masala Onions are done. Serve them with steamed rice, dal, potato fries, poppadums, and sesame peanut chutney. It is a spicy, crunchy, and tasty accompaniment to your lunch or dinner platters. It is a good alternative to pickles but should be spiced well enough.

Note point:-The dish must necessarily be more tangy, spicy and chatpata and if you don’t have pickles in your kitchen these onions will just very well fit in. Cut the masala onions into pieces before serving. You can alternately roast these onions.

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

 

 

Fried Litti With Mashed Brinjals,Potato and Tomato

FRIED LITTI WITH MASHED BRINJALS, POTATO, AND TOMATO

Hello and welcome back dear friends. Today I’m going to share a simple yet celebrated dish from Bihar called Fried Litti Chokha along with mashed brinjals, potato, and tomato or baingan bharta. This dish can be had at breakfast or brunch and is really very tasty and likable and which is a delicacy of Bihar too. The dish is really for everyone. And I hope you will like it too. So let’s start with its making—

Ingredients:-For the fried littis:-

1. Wheat Flour-300 gms
2. Cumin-1 tsp
3. Baking Powder-1  tsp
4. Vegetable Oil-2 tbsp
5. Salt-According to taste

For the Roasted Gram Flour or Sattu filling:–

1. Roasted Gram Flour or Sattu-200 gms
2. Onions-2
3. Green Chillies-4
4. Red Chilly Powder-1 tsp
5. Dry Mango Powder-2 tsp
6. Ginger-Garlic, finely chopped-2 tsp
7. Carom Seeds-1 tsp
8. Salt-According to taste

For the Mashed Brinjals, Potato And tomato:-

1. Brinjals-2
2. Tomatoes-1
3. Potatoes-1
4. Onions-1
5. Green Chillies-2
6. Dry Mango Powder-1 tsp
7. Red Chilly Powder-1/2 tsp
8. Mustard Oil-2 tsp
9. Chopped Cilantro-A bunch
10. Salt-According to taste

STEPS

Step 1

To make the littis, take a bowl and add wheat flour, salt, carom seeds, baking powder, oil, and with water make out a pliable dough of it. Now take small portions and make out balls from it. Chop the onions, green chilies and cilantro finely.

Step 2

For the roasted gram flour filling, Take a bowl, add the sattu, chopped onions, green chilies, cilantro, salt, carom seeds, dry mango powder, chopped ginger-garlic and mix everything well.

Step 3

Fill the filling of sattu in the small balls made out of the dough. Seal them well and press them a bit with the palm of your hand. Keep it aside.

Step 4

Heat oil in a kadhai. When done so, drop the balls in the oil and fry them out till golden browned. Drain oil on a tissue paper.

Our Fried Littis are done.

Mashed Brinjals, Potato, and tomato 

Step 5

Wash and make slits in the brinjals and tomatoes. Boil the potato.Roast the brinjals and tomatoes. Wash, remove the skin and mash the brinjal and tomato in a bowl with a masher. Add the boiled potato too. Now add in the chopped onions, green chilies, cilantro, salt, dry mango powder, red chilly powder and mustard oil and give it a good mix.

Our Mashed Brinjals, Potato And Tomato is done.

Serve the fried littis along with the mashed brinjals, tomato, and potato. This dish can be had preferably at breakfast or brunch. It is a famous dish of Bihar, its origin place and generally liked by all.

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

 

 

 

 

 

 

Stuffed Fish

STUFFED FISH

Hello and welcome once again to my cozy corner. Today I’m sharing a recipe of stuffed fish which is definitely a tastier and easier one. It is prepared in no time and if not using oil, can be baked too. You can use anything as filling here, apart from carrot and panir. It is a sumptuous delight which sure will become your favorite. So let’s start with it—

Ingredients:-For the marination of the fish

1. Fish(Indian Mackerel)-3
2. Turmeric Powder-1 tsp
3. Salt-According to taste
4. Garlic Paste-1 tsp

For the filling:–

1. Indian Cottage Cheese or Panir-100 gms
2. Carrot(grated)-1 cup
3. Onion-1
4. Green Chillies-2
5. Ginger-Garlic Paste-1 tsp
6. Turmeric Powder-1 tsp
7. Red Chilly Powder-1 tsp
8. Garam Masala-1 tsp
9. Dry Mango Powder-1 tsp
10. Salt-According to taste
11. Dried Mint Leaves-5-6
12. Vegetable Oil-2 tbsp

STEPS

Step 1

To start with our recipe, I will wash and slit the fish on one side and marinate them with salt, turmeric powder, and garlic paste. I have used the fish variety of Indian Mackerel here, but you can use any other variety too, but the fish must be of the small variety.

Step 2

To make the filling, I will grate the carrot and mix it with the panir. Now I will take a pan and add oil. Next, I will add the chopped onions, green chillies and add ginger-garlic paste. I will fry again. Now I will add my seasonings, salt, turmeric powder, red chilly powder,garam masala, dry mango powder, and fry the masalas. Then I will add the batter of carrot and panir in it along with some cashews and raisins and fry for a minute. Lastly, I will add some dried mint to give that extra taste. You can alternately add fresh mint or cilantro too.

Step 3

I will fill the above-made batter into the fish from the slit that we made earlier and shallow fry it in a wok.

Our Stuffed Fish is done. It can be served with salad, and green chutney or mayonnaise.

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

 

Sweet And Tangy Stuffed Bittergourds

SWEET AND TANGY STUFFED BITTERGOURDS

Hello everyone and welcome back. Today I’ll be making a recipe from bitter gourds which is a summer vegetable and can be found in plenty now in the markets. It is Sweet And Tangy Stuffed Bittergourds. I have made a similar recipe in one of my earlier blogs but there is a difference in both recipes because the stuffing of this recipe is sweet and tangy and the earlier one was a salty stuffing only. These bittergourds are really so spicy and tasty that you can’t avoid making them for your lunch and dinner platters. It can be best served with steamed rice, dal, some mashed potatoes, and poppadums. I love this preparation very much and I think it is the best way to make bittergourds interesting. So I am sharing this recipe with you all and I hope you will like it. So let’s start making the recipe—-

Ingredients:–

1. Bittergourds-4
2. Onion-2
3. Ginger-Garlic Paste-1 tsp
4. Turmeric Powder-1 tsp
5. Red Chilly Powder-1 tsp
6. Cumin Powder-1 tsp
7. Garam Masala-1 tsp
8. Dry Mango Powder or Amchoor Powder-1 tsp
9. Sugar-1 tsp
10. Salt-According to taste
11. Vegetable Oil-For shallow-frying

STEPS

Step 1

Wash, blanch and put a slit in the middle of the bittergourds without cutting them into halves.

Step 2

Scoop out the seeds of the gourds and grind it with onions.

Step 3

Take a kadhai and add oil to it. Now add the onion paste and ginger-garlic paste and fry for a minute. Now add the masalas, salt, turmeric powder, red chilly powder, cumin powder,garam masala, dry mango powder and sugar and fry it for two minutes. Switch off the gas and let the batter cool.

Step 4

Fill the bittergourds with the above-made filling using a spoon. Take a pan and add oil to it. Now shallow-fry the stuffed gourds till browned and crisp.

Our Sweet And Tangy Stuffed Bitter gourds are ready. Serve them with steamed rice, dal, mashed potatoes, and poppadums.

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

 

 

Rice Flour Sweet Cheela With Coconut

RICE FLOUR SWEET CHEELA WITH COCONUT

Hello friends. Today I’ll be sharing a sweet snack recipe of Rice Flour Sweet Cheela With Coconut. It’s really a good idea to have something as a dessert and it’s yummy too. It can be made easily and it’s totally hassle-free. So let’s make it—

Ingredients:-For the cheelas.

1. Rice flour – 300 gms.
2. Sugar – 100 gms.
3. Water – for making the batter.
4. Vegetable Oil – for making cheela.

For the stuffing.

1.  Fresh Grated coconut – 200 gms.
2. Sugar – 50 gms.
3. Butter – 50 gms.
4. Raisins – 25 gms.

STEPS.

Step 1

Take the rice flour in a bowl. Add sugar to it and using water make a batter.

Step 2

Take a pan and add butter and the grated fresh coconut along with sugar and stir it for two minutes. After two minutes of stirring, switch off the gas and let it cool. Now sprinkle some raisins in it. You can use other dry fruits also.

Step 3 

Grease a nonstick pan with little butter and with the help of a ladle drop the batter in the pan and spread it evenly. Cook the cheelas on both sides.

Now assemble the cheelas on a plate and fill them with the coconut stuffing. Our Rice Flour Sweet Cheelas are done and ready. Serve them with shakes or with a bowl of fruits. You can make these cheelas with jaggery also.

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

Keema Stuffed Pointed Gourd

KEEMA STUFFED POINTED GOURD

Hello and welcome dear friends to my corner again. Today I’ll be sharing with you a recipe of stuffed pointed gourds with chicken keema. It’s spicy, tasty, chilly and wholesome to be had with steamed rice and chapatis. It’s very hassle-free and liked generally by everyone. I hope you all too will like it. So let’s start with it—

Ingredients:

1. Pointed Gourd – 250 gms.
2. Venky’s Masala Chicken Keema or raw chicken keema- 150 gms.
3. Salt – According to taste
4. Ginger-Garlic Paste – 1 tsp
5. Onions – 2
6. Green Chillies – 2
7. Cumin Powder – 1 tsp
8. Chicken Masala – 1 tsp
9. Turmeric Powder – 1 tsp
10. Red Chilly Powder – 1 tsp
11. Tomato Puree – 1 tsp
12. Garam Masala – 1 tsp
13. Vegetable Oil – to shallow fry.

STEPS.

Step 1 

Wash and scrape the skin lightly of the pointed gourds. Cut both edges of them.

Step 2

Peel the pointed gourds and blanch for two minutes.

Step 3 

I have shown two ways of making the recipe here. In one of them, I have used the readymade chicken masala keema and filled the pointed gourds with it and shallow fried it. In the other recipe, I have shown a different way of making it by using raw chicken keema. Both the recipes are equally nice and you can make both of them.

Step 4

For making the recipe with the first method, take a pan and into it add the Venky’s masala chicken keema(it can be found in your nearby departmental stores or you can also get it online.It is a heat and serve product.)Heat it properly and then fill it in the pointed gourds. When done shallow fry these gourds till they get lightly browned on both sides.Place on a tissue paper to drain out excess oil.

Step 5

To make the dish with the second method, take a pan and add oil to it. Now add the chopped onions and green chilies. Fry for a minute and add the ginger-garlic paste and saute again. Next add the spices, salt, turmeric powder, red chilly powder, cumin powder,garam masala and tomato puree and fry everything well for three minutes. Next add in the raw keema, fry for a bit and add some water to get it cooked properly. When the water evaporates saute the keema well and let it cool.

Step 6

Scoop the insides of the pointed gourds and you can add this inside matter to the keema too when you are frying the keema. Fill the batter into the gourds and shallow fry them till browned.

Our Keema Stuffed Pointed Gourds are ready. Serve them with loaves, homemade chapatis, tortillas, fried rice or lunch and dinner platter.

You can alternately bake the pointed gourds also. The same recipe can be made by baking it rather than frying.

Friends do try the recipe at home. It’s tasty and goes very easy on time. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

Masala Bittergourd

MASALA BITTER GOURD

Hello friends, welcome again to my food corner. Today we will make a very spicy, tasty recipe of bittergourds filled with fried spices which will add a delicious touch to your regular lunch and dinner meals. It is tasty, tangy-spicy and will surely improve your appetite for some more.

Ingredients:–

Bittergourd – 4

For the masala filling:–

1. Onion – 3
2. Ginger-garlic paste -1 tsp.
3. Yellow mustard paste – 2 tbsp.
4. Red chilly powder – 2 tsp.
5. Coriander-cumin powder – 1 tsp each.
6. Dry mango powder or amchoor powder – 1 tbsp.
7. Salt – According to taste.
8. Turmeric powder – 1 tsp.
9. Garam Masala – 1 tsp.
10. Oil for frying.

STEPS

Step 1 

Wash, cut the edges of the bitter gourd and make a lengthwise slit on the veggie but do not cut it in half to divide the two parts of it. The slit should be just till it divides one half halfway and does not cut them in two.

Step 2 

Blanch the veggies till cooked but firm.

Step 3 

After the bitter gourd is boiled peel out the seeds of the gourd and keep it aside.

Step 4

For making the masala – 1. Grind the onion together with the seeds of the gourd and keep it aside.

2. Take a frying pan and add some vegetable oil to it. Next, add some five spice or paanchphoran to it and let it splutter.

3. Now add the ground onion paste,ginger-garlic paste, salt, turmeric powder, red chilly powder,coriander-cumin powder and fry it till it becomes pinkish in colour. But take care not to burn it.

4.When the spices are cooked halfway add the yellow mustard paste and dry mango powder and cook this mixture for 3 minutes. We have to take care of the fact that the masala should not be cooked until long after adding yellow mustard as it will go bitter in taste. Now add dry mango powder and garam masala and give all a good mix and then keep it aside. Let it cool.

Step 5 

After the masala is cooled, take the bittergourds one by one and fill them with the masala batter till full.

Step 6

Take the same pan and add some oil and shallow fry the gourds individually or in batches till crisp and browned. Do take care not to burn them.

The tasty bittergourds are ready and can be had best with steamed rice, dal, chapatis, curries and the like.

Do try this recipe at home and share your feedback and comments and do ask queries if any. Till then, healthy cooking, happy living!!!