Onion Paranthe

This is my third post only for Paranthas… You guys must have guessed by now that I am a big fan of paranthas… It is because as a child, paranthas was the only thing we used to have for breakfast… So paranthas, may it be aaloo, gobhi, onion, daal… any stuffing… was something that I used to have everyday till I was an adult..:) But I still love them so much… and can eat them everyday..:)

Usually I just stuff the parantha with finely chopped onions but yesterday thought of doing it differently so just fried the onions a bit… and what wonders that change did to my paranthas..:) You got to try it to know..:)

Onion Parantha

Preparation Time:- 10 mins |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • 4 medium Onions finely chopped
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 2 table spoon fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)
  • Ghee/oil to fry the parantha (I prefer ghee :))
  • 2 tea spoon Ghee/oil

PREPARATION:

Heat 2 tea spoon of oil in a pan and add the onions to it. Allow the onions to fry till they are translucent.

Mix in the salt, turmeric powder and chilly powder, also the green chillies if using. Fry for 1 min. Remove from the stove and add the chopped coriander. Mix well. The filling is ready. Allow it to cool down so that it can be handled.

Once cooled down, we head on to make paranthas. Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the filling and place it in between.

Press the filling gently to remove air gaps and start folding the chapati inwards to seal the filling completely. Once done flatten it a bit by pressing it between the hand palms. (Don’t press too  much since the filling may come out)

After rubbing with some dry flour, start rolling the parantha evenly.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.
  • Try it for lunch or dinner with curd.

Mission Street Food-Event Renouncement & Giveaway

Thanks to all you lovely people for the response.. Updating this re-announcement with the giveaway details.

For details of the Event please check the Mission Street Food- Event Announcement Post.

For details of the recipes already sent, please visit: Mission Street Food

Looking forward to more entries..:) Keep linking, keep cooking and keep sharing.

Mission Street Food

Rules for the event:

  1. You must cook and post the recipe on your blog pertaining to the theme only Authentic Street Food or Street Food with a twist.
  2. Looking for fresh entries and to try out new recipes. So, only at most two re-posted entries will be allowed only if they are re-posted in October. Your post has to be between Oct 4 and Oct 31, 2012.
  3. Multiple entries are welcome.
  4. Please provide a link of the event on your post. Usage of logo is optional but I would be happy if you could use it, as it helps spread word.
  5. Send a mail to cookcookandcook@gmail.com  with the subject line as Mission Street Food and with the following details:
    1. Your Name
    2. Recipe Name
    3. Blog Name
    4. Recipe URL (Please send the Recipe URL and not the blog URL)
    5. Pic of the recipe (If it is not on the blog)
  6. Non bloggers are most welcome to participate. Just send me the recipe details with a click of the recipe to the above mentioned email.

Looking forward for some tangy and tasty recipes…:)

P.S. :- Person with most number of entries will get a hamper of the following books… So hurry up…

Jhatpat Vegetable Biryani

Saturday, time to try out something new… as we had to be at home the entire day… was getting a bit bored.. so I started on looking at a recipe for Biryani… Me and my husband love Biryani… I just mixed two recipes and ended up in something superb, and in no time at all… So here is what you have to do for a Jhatpat Subz Biryani…
Vegetable Biryani

Preparation Time:- 15 mins |  Cooking Time:– 20 mins |  Serves:- 3-4 people

INGREDIENTS:

  • 2 cups of long grain rice (Basmati Chawal) soaked for 20 mins
  • 1 medium sized Onions finely chopped length wise
  • 3/4 tea spoon Ginger paste
  • 2 tea spoon Garlic Paste
  • Salt to taste
  • 1 tea spoon Turmeric Powder (Haldi)
  • 1/2 tea spoon Red Chilly Powder (Lal Mirch Powder)
  • 1 Bay Leaf (Taj Patta)
  • 4 table spoon Oil/Ghee
  • 1 medium sized Potato diced as cubes
  • 1 small Carrot diced as cubes
  • 7-8 French Beans chopped as 3/4 inch pieces
  • 4-5 Cauliflower florets broken into very small florets
  • 2 table spoon Boiled or Frozen Peas
  • 1 medium tomato puree
  • 1 lemon juice
  • 5-6 Saffron Strands soaked in about 2 table spoons of water
  • 1/2 cup Curd (Dahi)

For Biryani Masala:

  • 4-5 pepper corns (Kali Mirch)
  • 2 green Cardamom (Choti Elaichi)
  • 1 inch Cinnamon (Dal Chini)
  • 2 Cloves (Laung)
  • 1/2 tea spoon Cumin Seeds (Jeera)

PREPARATION:

For Rice, boil about 10 cups of water and add the rice to it, with 2 tea spoon of salt. Boil the rice till they are par boiled. Drain the water and spread the rice on a big tray to cool down a bit. Use a fork to spread the rice properly.

Now take all the vegetables like carrot, peas, potato & cauliflower and boil them with a half of the lemon juice. Strain the vegetables once they are cooked.

For the Biryani Masala grind all the masalas mentioned, pepper corns, cardamom, cinnamon, cloves and cumin seeds together. You can also use some market product of Shahi Biryani Masala instead.

Heat the oil in a pan and add the bay leaf and onions to it. Fry the onions till golden brown.

Now add the ginger & garlic paste. Mix well. Now add the beans and cook them till half cooked. Sprinkle some water if required.

Now add the boiled vegetables, and mix properly. Add 2 tea spoons of the biryani masala and mix it properly. Cook for 4-5 mins.

Add the pureed tomatoes, turmeric powder, salt and chilly powder. Cook for 2 mins.

Stir in the curd to the vegetables. Fold the vegetables properly in the curd. Cook for 2 mins.

Add the boiled rice to this masala. Add the remaining lemon juice and the saffron.

Mix properly and serve hot.

SERVING:

  • Serve hot with some raita.

Tasty Cooking..!!

Sending this recipe to:

Healthy Food for Healthy Kids-Combo Meal EventNithus Main Event

Celebrating 4 years with Kid’s Delight Potluck Party

Favorite Recipes Event: Vegetarian Recipes

Vegetable Chowmein

Chinese food is my favorite, I just love momos, chowmein, fried rice, manchurian, spring rolls.. ohh actually anything chinese..:)

So this was my first attempt to prepare some chowmein at home… I was nervous to the edge of my hairs… I wanted it to be something that I would love to eat… Now with a thumping heart and shivering fingers, this is what I did…

Vegetable Chowmein

Preparation Time:- 15 mins | Cooking Time:- 15 mins | Serves:- 2 people

INGREDIENTS:

  • 150 gms of Noodles
  • 2 table spoon Oil
  • 1 Medium Onion sliced length wise
  • 1/2 Capsicum deseeded and shredded
  • 1 small carrot shredded
  • 2-3 French Beans finely sliced
  • 1/4 tea spoon Ajinomoto
  • 1 tea spoon Pepper Powder (Kali Mirch)
  • Salt to taste
  • 1 table spoon Green Chilly Sauce
  • 1 table spoon Vinegar
  • 3 table spoon Soya Sauce
  • 1/2 tea spoon Cornflour

PREPARATION:

Boil the noodles as mentioned in How to Boil Noodles.

Heat the oil and add onions. Stir fry for about 2 mins, till the onions become translucent.

Stir in the vegetables, carrot, beans and capsicum and cook for another 2-3 mins. Let the vegetables be crisp.

Add the salt. pepper and ajinomoto.

Add boiled noodles and chilly sauce and vinegar.

Mix the cornflour with soya sauce and add to the noodles. Mix the noodles properly.

Stir fry the noodles for 1 min. (If you want a darker or lighter color to the noodles adjust the soya sauce quantity.)

SERVING:

  • Serve hot with Tomato Ketchup.

Tasty Cooking..!!

Sending this recipe to:

Healthy Food for Healthy Kids-Combo Meal EventNithus Main Event

Celebrating 4 years with Kid’s Delight Potluck Party

How to Boil Noodles

The key to making good noodles is that you boil them properly… So decided to make a note of it…:)

Boiled Noodles

Preparation Time:- 2 mins | Cooking Time:- 15 mins | Serves:- 2 people

INGREDIENTS:

  • 150 gms of Noodles
  • 2 tea spoon Oil
  • 1 tea spoon salt
  • 10 cups of water

PREPARATION:

Boil the 10 cups of water with 1 tea spoon salt and 1 tea spoon oil. Add the noodles to the boiling water.

Use a fork to gently separate out these noodles from each other.

Cook uncovered for about 2-3 minutes only. The noodles should be par boiled.

Strain and wash the noodles under cold water several times. Use your hands to make sure all the noodles separate out properly.

Leave them in the strainer for 15 minutes to dry out completely. Now add 1 tea spoon of oil and apply it properly on the noodles with your hands.

The noodles are now ready to be used.

Tasty Cooking..!!