Gobi ke parathe

This is mouth watering Punjabi dish. One of my fevourite breakfast. Here is the quick recipe.

Ingredients:

cauliflowers(gobi) - 250 gm •

Green chillis - 2-finally chopped

Red Chilly powder : 1 1\2 teaspoon

Chopped coriander leaves

Salt to taste

Method:

1) Finely grate the cauliflower using gratter•
2 ) Add salt,red chilly powder and mix properly.

3) mix copped coriender leaves and green chilly.
4) Don't leave this mixture for long after adding salt otherwise it will start leaving water.

5) Prepare dough as we prepare for chapathi.
6)Flatten a small portion of dough and put some mixture in the center. 7)Draw the edges towards center to cover the mixture.
8)Roll out in the form of paratha.
9)Heat a griddle and Roast the paratha on it with some ghee/oil. 10 ) Serve hot with curd and chutney.

Spinach dhokla

Spinach Dhokla : my experiment :)

Ingredients:

besan - 1 cup

ginger paste - 1/2 spoon.

spinach leaves - 1 cup coarsely chopped and washed

ajwain - 1 teaspoon

chilli powder - 1 tea spoon

green chillies - 3-4 finely chopped

oil- 1 tablespoon,

sugar - 1 teaspoon

eno salts- ½ teaspoons

turmeric - 1 teaspoon

1 cup water

For tarka:

1 tablespoon oil

1 teaspoon sesame seeds

2 dried red chillies

2 bay leaves

½ teaspoon mustard seeds

Lemon juice - 2-3 spoon

Method:

1. spread little on Oil a thali and set aside

2. In a bowl take the besan. Add the ginger, green chillies, salt, ajwain, turmeric, chilli powder, sugar, 1 tablespoon oil and 1 cup water.

3. Mix to form a thick batter

4. Add the spinach leaves and eno salts and mix thoroughly.

5. Transfer the mixture to the oiled thali and place in a steamer.

6. Steam until firm but springy to touch.

7. Remove from steamer and allow to cool.

9).Cut into 3 long blocks and then cut each block into 1 cm wide slices.

For tarka:

1. In a kadai, heat 1 tablespoon oil, add mustard seeds, sesame seeds, red dried chillies and bay leaf.

2. Add the sliced spinach dhokla and stir fry till they start to crisp up and brown slightly.

3. Finally add Lemon juice and mix it well.
Transfer the spinach dhokla to serving dish serve with tea and coriander chutney

Whole Wheat Roti (Cheela)

This recipe I learned from my room-mate in PG. We both used to have lot of fun in our PG's kitchen. This is very healthy and testy recipe. I made my first impression in my susral (in-law's place) with this recipe only. Here is the simple recipe

Cooking time : 10-min.

Serve - 2 person

Ingredients:

Whole Wheat - 2 cups

Green Chillies - 2

Ginger - 1'' piece

ghee\oil - 1-2 spoon

Water - 2 cups

Salt to taste.

Method:

1) Soak whole wheat in water for 4 hrs or overnight.
2) Grind it with green chillies, ginger, salt and water. it should not be fine paste. You should feel the pieaces in your hand like rava.

3) On a preheated griddle (tava) preferably non-stick, place some batter and spread it evenly pressing it gently with hand. 4) Cover the griddle for some time (1-2 min).

5) remove the cover and spread some ghee. put the ghee specially on holes to get crispness.

6) When the side roasted properly reverse the side and roast little bit.

6) Serve hot green chutney\coconut chutney.

Bharva(Stuffed) Tinda

Bharva Tinde : A delicious recipe from tender small tinde.

Ingredient:

Small Tinda : 250 gm

Roasted gram flour : 1 cup

Onion : 1 finely chopped

Green chilly : 1 finely chopped

Ginger : 1/2 inch crushed

Garlic : 3-4 slice crushed.

Red chilly , dhaniya pwr, : 1 tea spoon

hing : 1 pinch

Salt : according to test

Oil : 2-3 spoon

Coriender leaves - for garnishing

Method :
1 ) Wash and peel the all the tindas.
2) Make Cut on the tindas from center horizontally and vertically without letting the knife reach the end. Donot cut in pieces. 3) Mix all other ingredient except oil to make stuffing masala. Now add 1 spoon of oil and mix it. Mix 2-3 spoon of water and mix it. 4) Fill the masala in the tindas the way it is shown in picture
5) Add the oil to a pan and Cook the tindas on low flame until soft.

6) stir it slowly in between . It will take 15-20 min time to cook. You can use microwave also for cooking.

7) Serve with Roti\paratha.

Ajwain (Carom seed) paratha

Ajwain Paratha : A popular Punjabi bread. It is almost eaten in most of the punjabi houses. I had it for the first time at my PG in delhi. After that I my self started preparing it and everyone just love it. I like strong smell of ajwain in it .

Serve : 4-5 paratha

Ingredient:

Ajwain : 2-3 teaspoon.

Salt : accrording to test.

Wheat flour : 1 cup

Ghee\oil : 2-3 tablespoon

Method:

1) While mixing water make dough out of wheat flour. dough should be the same as we prepare for chapati.

2) Devide this dough in 4-5 equal parts.

3) Make a ball from each part and dust dry flour on them

4) Roll ball into puri size. Now spread ghee on it as we do for paratha.

5) now take a pinch of ajwain and evenly spread on ghee.

6) Take a pinch of salt and evenly spread it.

7) Fold the sides of chapati like we do for plain paratha.

8) Dust little dry flour and roll it.

9) Roast it on hot tawa with ghee and server hot with anykind of chutny\sabji.

Wheat Idli

My Experiement - Wheat idli. Once I had lot of spare broken wheat in my shelf and I was getting worred that it might get spoiled because rainy season was about to start. Then this recipe comes in my mind. I thought lets do experiement today and luckily it comes out very good and eveyone appritiated it. Believe me it is very quick.

Serve - 2 person

Preparation time - 5-7 min

Cooking time - 10 min.

Ingredients:

Broken wheat (dalia) - 2 cup

Fruit salt (eno)- 1 spoon

Salt - according to test.

Method:

1) Roughly griend wheat in mixer. It should not be fine powder.

2) Mix with water and sock it for 15 min.

3) Now keep idli steamer ready and mix salt, fruit salt in wheat batter.

4) Batter will start fermenting. Immediately put this batter in steamer.

5) Let it steam for around 10 min or till idli is ready.

6) you can decorate idly with dry fruits while steaming (optional)

7) Serve hot idli with coconut chutly / green chutny.

Quick Aaloo Pyaz (Potato - Onion) Paratha

Potato : Onion paratha - A very popular stuffed indian bread. Here i present a easy quick recipe of it. I have learned this from my PG aunty, in delhi. I used to love when she used to give us in sunday breakfast.

Serve - 3-4 person
Preparation time - 10 min
cooking time - 10 min
Ingredients:
For Stuffing:
Boiled and finely mashed potaoto - 5-6
1 large onion.
Green Chilly - 2,3
Red Chilly powder- 1 table spoon.
For Dough:
Whole wheat flour - 1 bowl.
1 table spoon oil.
Salt.

Method :
1) Cut onion in very small pieces. As small as you can. Cut chilles also in very small pieces.
2) Mix Onion and chilly in mashed potato. Now add red chilly powder and salt and mix it very well. Your masala is ready for stuffing. You can put copped coriender (optional)
3) Add Oil and salt in wheat flour and mix well. Now knead it well in smooth dough while adding water slowly. Remember dough should be little hard from chapati dhough.
4) Now take a lemon size portion of the dough and roll it between your palms till they become smooth without cracks.
5) Dust little dry flour on these dough boll and roll it in small chapati. Now place the filling at middle of the chapati and again make a ball from it. Seal the edges completely so that stuffing doesn't go out.
6) Roll it into a circle of 4-5'' diameter.
7) Heat the tava and raost paratha from both the sides with little ghee or oil.
8) Serve hot with Butter, Chilled curd and Green Chutny.

Vada Pav

Vada Pav - A Famous Maharatrian Snacks. Very easy to prepare and testy to eat. Any time snack :).I just love it. When I travel to rajasthan by train, I desperately wait for Maharashtra border to come, so that i can eat garam -2 vada pav,with that spicy green chilly.
Serve - 2-3 Person
Preparation time - 5 min
Cooking time - 10 min.
Ingredients:
For Vada
Boiled and mashed potato - 1 bowl (3-4 potato).
Onion - 1, sliced
Green Chilly - 2,3 - chopped,
Curry leaves - 5-6 leaves
Jeera - 1 tea spoon
Turmeric powder - 1\2 tea spoon
Coriander powder - 1 tea spoon
Garam Masala - 1 tea spoon.
Lemon juice - 1\2 table spoon.
Oil for deep fry
Besan (gram flour) - 5 spoon
Salt - according to taste
For Pav
Baked pav - 5-6, If pavs are not available you can choose other buns which is not sweet in taste.
little butter for roasting
Method:
1) In kadai heat little Oil and put jeera. when Jeera start becoming brown put green chilly, curry leaves, then put onion and stir fry.
2) when onion become transparent mix coriander, turmeric and salt in it and mix.
3) Now mix meshed potato and mix it well.
4) Put little Lemon juice in potato mix. Remove from heat and let it get cool.
5) put little Turmeric and Salt in besan. Mix with water to get smooth better. Remove if any lumps are there. Better should not be very watery.
6) Heat oil in pan for deep frying. oil should not be very hot other wise vada's will become brown from outside and not get cooked inside.
7) Prepare lemon size ball from potato mix. coat them with gram flour better and deep fry in hot oil.
8) For vada- pav, Split the pav and roast on hot tava with little butter. spread little garlic chutny on inner surface if you want to make it more spicy.
9) place vada in it and serve hot with Ground nut chutny and fried green chilly.

Bhindy fry

This is very quick and testy recipe from bhindy. It doesn't require much preparation. Only you need for this tender, small bhindy and some basic masala. It goes very well with rice, chapati, paratha etc.

Serve - 2-3 person
Preparation time - 3-4 Min
Cooking time - 5-7 min.

Ingredients :
Bhindy (Ledy finger) - 250 gm
Green chilly - 2 - finally chopped
Jeera - 1 teaspoon
Turmeric - 1\2 teaspoon
RedChilly powder - 1 teaspoon
Coriender powder - 1 teaspoon
Salt - according to test
Oil - 2-3 spoon for tadka.

Method :
1) wash and dry bhindy. Make sure no water is left on bhindies other wise they become sticky while cooking
2) Remove head and tail part of bhindi and make long cut in length wise at the middle of the bhindi (Like it showed in below picture). this cut helps all spices to go inside the bhindi while cooking so that it will not test plain from inside.
3) Now cut all the bhindi in 1 inch long pieces.
4) Put oil in kadai and when heated put jeera. When jeera cooked put chopped green chilly.
5) When green chilly fired put all the pieces of bhindi and stir fry for 1 min.
6) put Salt and turmeric powder and mix it.
7) Cover it with lid and cook till all the bhindies get tender. If bhindi start leaving water while cooking then remove lid and cook on high flame for some time.
8) Once bhindi is cooked put red chilly and coriander pwr to it and mix it. cook for another 2 min and remove from heat.
9) Garnish with coriander leaves and serve hot with chapati\rice.

Quick vegetable rice

Today morning I got up late and what i see there is very less time for me to prepare proper lunch. Then I open my freeze where i can see few carrots and Palak. I planned to prepare rice with these vegetable quickly as i had only 15 min because my hubby had to leave to catch his office cab.
Luckily this quick and instant recipe has come out too good. my hubby and his colleagues complemented me :)
I used boiled rice to make it more healthy as boiled rice has less fat and sugar in it.

Serve - 2 Person
Preparation time - 5 Min.
Cooking time 10 Min.

Ingredients:
Rice - 1 Cup
Onion - 1 Medium size
Potato - 1 Medium Size
Carrot - 2 Medium size
Palak - 15-20 leaves
Tomato- 1 Medium size
Green Chilly - 1
Mustard Seed - 1\2 tea spoon
Jeera - 1\2 Half Tea spoon
turmeric - 1\2 tea spoon
RedChilly - 3\4 tea spoon
Coriander powder - 1\2 tea spoon
Garam Masala - 1 tea spoon
Salt - according to test
Oil - 1-2 spoon

Method :
1) Wash and rinse the rice very well.
2) Now pour 3 cups of water and put for boiling on the gas.
3) while rice get cooked cut the vegetable.
4) First cut the onion and green chilly. Put oil in kadai and when it is heated put rai, jeera seeds. When Jeera start becoming brown put chilly and onion in it.
5) While Onion is getting fry cut other vegetable length wise. Finely chopp spinach leaves.

6) When onion become transparent mix all the cut vegetable. Mix Haldi, Red chilly, coriander powder, garam masala and salt in it.
7) Let it cook for 3-4 min or till all the vegetable gets tender.
8) When Rice cooked 3\4th means it is not cooked fully still 1\4th need to cook, remove from heat and strain all the extra water from it. 9) Mix these rice with vegetable masala which we prepared. Cover it and let it cook for 2-3 min in low heat.
10) Serve hot with curd and any kind of chutny.

Variation : it can be tried with any kind of vegetable which you have in your freeze like cabbage, cauliflower, mushroom, capsicum etc..

Lemon Poha

Lemon Poha is an Indian breakfast. Given the fact that it has low fat and no cholestrol, this is a healthy choice. This is a very popular breakfast in my house. Quick and easy to make recipe, whenever I don't have time and feel hungry I prepare this in 5 min.

Serve - 2 persons
Preparation time - 5 Min.
Cooking time - 5 min.
Ingredients :
Medium Size Poha - 1 1\2 cup
Medium Size Onion - 1
Green Chilly - 2
Turmeric - 1\2 teaspoon
Dhaniya powder - 1\2 teaspoon.
Ground Nuts - 3 table spoon
Curry leaves - 5-10 leaves.
Lemon Juice - 1\2 teaspoon.
Salt according to test
Coriander leaves for garnishing.
Oil - 1 table spoon.
Jeera - i teaspoon
Rai (Mustard seeds) - 1 teaspoon

Method :
1) wash poha and drain all the water from it. Leave it as it is till you finish with other preparation. For your reference I am showing how dry and soaked poha looks like.

Dry PohaSoaked Poha

2) Cut onion length wise. Roughly chop green chilly. Wash Curry leaves and coriander leaves.
3) Put oil in kadai and heat it. Once the oil is hot put mustard seeds and Jeera in it. then put Groundnuts and fry for 30 sec. When Jeera becomes brown put Green chilly, Onion and curry leaves. fry till onion become transparent.
4) Now mix turmeric powder, dhania powder and salt in it. Mix well then add soaked poha in this. Mix it well.
5) Add lemon juice to it .
6) Garnish with chopped coriander leaves and serve hot.

I love to garnish this with namkin(baarik sev) and eat it. it tastes yummy and crunchy but yes it adds more calories too :)