Stuff it up.. Bhindi

Me and my husband love bhindi (Lady Finger).. I generally cook a bhindi fry but for a change sometimes.. I stuff it up.. Trust me it is delicious.. ūüôā

Bharwan Bhindi

Preparation Time:- 20 mins |  Cooking Time:Р20 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 250 gms Ladyfinger (Bhindi) washed properly and scrubbed
  • 1 tbsp ¬†Besan (gram flour)
  • 3-4 tbsp ¬†Oil
  • 2 tsp Saunf (fennel seeds)
  • 2 tsp Coriander powder (Dhaniya powder)
  • 1/4 tsp Red Chili powder (lal mirch Powder)
  • ¬Ĺ tsp Turmeric (Haldi Powder)
  • ¬Ĺ tsp Amchur (Dry Mango Powder)
  • ¬Ĺ tsp Garam masala
  • 1 inch piece Ginger (Adrak)
  • A pinch of Hing (asafoetida)
  • ¬Ĺ tsp Jeera (cumin)
  • To taste – Salt

PREPARATION:

Cut off the tops and tails of the bhindi and make an incision along the length. (Make sure that the bhindis are dried)

In a saucepan, heat 1 tbsp of oil. Add jeera and hing to this. Once the jeera starts crackling add the gram flour and sauté.

Add the other masalas together in a plate. Add all the mixed masalas to the gram flours and sauté for another minute.

Remove from heat. Once this mixture cools down a bit, stuff the bhindis with this masala.

In another saucepan heat 2 tbsp of oil. Put in the bhindis and turn very gently 3-4 times. Cover and cook over a medium flame for 5 minutes.Turn the Bhindis and cover and cook for another 2-3 minutes.Then take off the lid and cook the Bhindis over a high flame for a while.

SERVING:
  • This goes well with hot chapatis/paranthas and curd or raita.

Served

Tasty Cooking..!!

 

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Palak Paneer

I have always made Palak Paneer using my Mom’s style (similar to Corn Palak by replacing Corn with Paneer)… Then I had this version of Palak Paneer at two places, basically at two of ours friends homes.. Nisha our neighbor first then Pallavi¬†.. We simply loved it.. So next when I was to make Palak Paneer I asked my husband which version do you want to have.. and he was like try out the other one.. ūüôā So here I am with this really delightful Palak Paneer recipe..

Palak Paneer

Preparation Time:- 15 mins |  Cooking Time:Р1/2 hour |  Serves:- 3 people

INGREDIENTS:

  • 3 cups Spinach roughly chopped and washed properly
  • 1 cup Paneer chopped in cubes (Cottage Cheese)
  • 1 medium sized onion finely chopped/grated
  • 1 medium sized tomato grated
  • 1 tea spoon Garlic paste
  • Salt to taste
  • 5-6 leaves Fenugreek Leaves (Methi)
  • 5-6 leaves¬†chenopodium album (Bathua)
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1 Green Chilly
  • 2 tea spoon Oil/Ghee
  • 1 inch Cinnamon stick (Dal Chini)
  • 1 Bay Leaf (Tej patta)
  • 1 Large Cardamom (Badi Elaichi)
  • 2 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala

PREPARATION:

Boil the palak, methi and bathua. (One whistle should be enough). Allow the pressure to die and to cool it down a bit.

Drain excessive water and grind the boiled leaves to form a thick paste. Keep aside.

Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon stick, cardamom. Allow them to crackle.

Now add the onions, green chilly and garlic paste to it and fry them till onions turn golden brown.

Now add the masalas, coriander powder, garam masala, chilly powder, salt, turmeric powder and mix.

Now add the tomatoes and cook till the oil separated.

Then add Palak paste and bring to boil. You can add around half cup water.

Cover and cook for another 5 minutes or till you get a desired consistency.

Now add the paneer pieces and simmer for 5 mins.

SERVING:

  • Top it with some Desi Ghee.
  • Try it with hot chapatis or paranthas or Makai ke Roti.

Served

Tasty Cooking..!!

Sending this recipe to:

 

Know Your Dairy & Jagruti’s Cooking Odyssey

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Palak Parantha

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Blended Bread.

Have not been feeling quite well for quite a few days, so was having only khichdi, dalia, bread.. I was so damn bored of eating all this.. Today feeling much better, so when peeked into my refrigerator found only palak there.. decided to make palak parantha two in one.. goodness of the vegetable and roti (whole wheat flour)

 Palak Parantha

Preparation Time:- 1/2 hr |  Cooking Time:Р5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 1 cup whole Wheat Flour (Gehun ka aata)
  • 3/4 cup¬†Spinach Leaves chopped (Spinach)
  • Salt to taste
  • 1/2 tea spoon garam masala powder
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1/2 tea spoon¬†Ajwain seeds
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Wash the chopped spinach leaves properly. There can be lots of soil in the palak, so make sure to wash it thoroughly.

Heat 1 tea spoon oil in a pan add the cumin seeds ad ajwain allow it to crackle. Then add palak and saute till it shrinks in volume.

Once the palak shrinks,switch off. Cool down the mixture and grind it to a fine paste.

Take the flour in a big pan, add salt, garam masala and chilly powder to it. Add the cooked palak to it. Now knead in a tight dough using minimum water. palak can leave some water so make sure that you don’t use too much of water, while kneading.

Cover the dough and leave it for around 15 minutes.

Now take some dough and after rubbing it with some dry flour, start making a parantha using a rolling pin. The dough can be really sticky, so you can refrigerate it for 15 mins.

After rubbing with some dry flour, start rolling the parantha evenly. You need to roll like a normal parantha.

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 dinner with curd.

served

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Mission Explore Food

Crispy Paneer ke Paranthe

This post is a part of the Indian Breads theme at BM#28 hosted by Srivalli. This will my entry for Stuffed Bread.

My husband loves paneer, and he was so very happy to have paneer paranthas for dinner.. Actually we both love paranthas and can have them in any form and any stuffing and any time.. ūüôā

Paneer Parantha

Preparation Time:- 10 mins |  Cooking Time:Р5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • 200 gms paneer
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Grate the paneer. Add the masalas salt, red chilly powder, chaat masala and garam masala to it.

Mix properly. I usually mix the masala’s with hand so that it gets mixed evenly.

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 paneer and place it in between.

Press the paneer gently to remove air gaps and start folding the chapati inwards to seal the paneer¬†completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too¬† much since the paneer¬†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.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Food: Whole Grains & Mission Explore food @ CookCookandCook and Thoushaltcook

Mission Explore Food

Double Decker Paranthe

This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.

Now the theme wanted Indian Bread with a twist.. I have already posted almost all the normal versions of my paranthas… so I had to think hard for this one.. ūüôā Then thought I usually mix both potatoes and onions for the aaloo parantha.. So thought if it comes in layers how will it come out.. And to my wonders it was delicious..¬†

Double Decker Parantha

Preparation Time:- 20 mins |  Cooking Time:Р7 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • Ghee/oil to fry the parantha (I prefer ghee :))

For Onion Stuffing:

  • 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)
  • 2 tea spoon Ghee/oil

For Potato Stuffing:

  • 4 medium sized potatoes boiled and peeled
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • 1/2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1 tea spoon Dry Mango Powder (Amchoor Powder)
  • 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)

PREPARATION:

For Onion Stuffing:

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.

For Potato Stuffing:

Grate the boiled and peeled potatoes. Add the chopped green chillies and coriander leaves to it.

Add the masalas salt, coriander powder, red chilly powder, chaat masala, garam masala & dry mango powder to it. Mix properly. I usually mix the masala’s with hand so that it gets mixed and also the potatoes gets mashed evenly.

For the Parathas:

For each paratha you need to make 3 chapatis of equal size. So roll 3 chapatis.

Take one of these and cook lightly on a tawa (griddle), applying a bot of oil or ghee.

Remove this from the tawa and keep aside. Take one of the uncooked chapatis, and take some spoonful of potato filling and spread it evenly over this chapati.

Cover it with the cooked chapati. Then take a spoonful of the onion filling and spread it over this chapati.

Cover this one with the left over uncooked chapati. Press firmly to seal the edges.

Carefully place the paratha on the tawa and allow to cook.

After about 1 min 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.

Cook the parantha using a flat spatula.

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.

Served

Tasty Cooking..!!

Sending this recipe to:

Mission Breakfast: & Mission Explore Food @ CookCookandCook andThoushaltcook 

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