MASALA PARATHA,VEGETABLE KOLHAPURI

MASALA PARATHA:-

For the dough3/4 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
1/4 cup boiled and mashed potatoes
1 1/2 tbsp low fat curds (dahi)
salt to taste

To be mixed into a stuffing2 tbsp roasted fennel seeds (sauf), lightly crushed
2 tsp dry red chilli flakes (paprika)
1/2 roasted onion, roughly chopped
2 tbsp coriander (dhania) powder, lightly crushed
2 tsp dried mango powder (amchur)
salt to taste

Other ingredients whole wheat flour (gehun ka atta) for rolling

Method:-

For the dough

1. Combine all the ingredients in a bowl and knead into soft dough using enough water.
2. Divide the dough into 4 equal portions. Keep aside.

How to proceed

1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
2. Place one portion of the stuffing mixture in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll out again into a circle of 150 mm. (6") diameter, using whole wheat flour.
5. Place the paratha on a non-stick pan. Turn over in a few seconds.
6. Cook the other side for a few more seconds.
7. Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
8. Repeat with the remaining portions to make 3 more parathas.
9. Serve hot.

VEGETABLE KOLHAPURI:-

Ingredients

•	Carrot , diced and boiled	1 medium
•	Potato , diced and boiled	1 medium
•	Cauliflower,boiled	6-8 florets
•	French beans , half inch pieces, boiled	6-8
•	Green peas,boiled	1/4 cup
•	Ginger	1 inch piece
•	Garlic	5-6 cloves
•	Oil	4 tablespoons
•	Dry coconut (khopra),grated	1/2
•	Cloves	8
•	Black peppercorns	8
•	Poppy seeds (khuskhus/posto)	1 teaspoon
•	Coriander seeds	1 teaspoon
•	Whole dry red chillies	6
•	Onions,chopped	2 large
•	Tomatoes,chopped	2 large
•	Red chilli powder	1 1/2 teaspoons
•	Turmeric powder	1 teaspoon
•	Salt	to taste
•	Fresh coriander leaves,chopped	2 tablespoons
•	Garam masala
•	Fennel seed (saunf) powder	1/2 teaspoon
•	Cinnamon	1 inch stick
•	Stone flower (dagad phool)	1
•	Cumin seeds	1/2 teaspoon
•	Bay leaves	2
•	Black cardamoms	2
•	Black peppercorns	7-8

Method
Grind ginger and garlic to a fine paste. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside. Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.

chinese veg spring rolls

For The Pancakes1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch salt

For The Stuffing1 tbsp oil
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables
(french beans , carrots, cabbage) ,
cut into thin strips
3/4 cup bean sprouts
1/2 cup boiled and roughly chopped noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
salt to taste

Other Ingredients3 tbsp plain flour (maida) dissolved in 1/4 cupwater
oil for deep-frying

For Servingschezuan sauce

Method 
For the pancakesCombine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.Repeat with the remaining batter to make 11 more pancakes.

For the stuffingHeat the oil in a wok /kadhai on a high flame till it smokes.Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2minutes.Divide the stuffing into 12 equal portions and keep aside.

How to proceedPlace a panacke on a flat, dry surface and place a portion of the stuffing on one of its edgeApply a little flour paste along the edges of the pancake.Fold the top edge over the mixture to seal it firmly.Fold the left and the right side of the pancake in order to get a rectangle.Roll the pancake downwards tightly sealing the ends securely with the flour paste.Repeat with the remaining ingredients to make 11 more rolls.Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.Cut each roll into 2 equal portions and serve hot with schezuan sauce.

paneer 65

Ingredients:
Paneer - 2 cups, cut in cubes or squares
Rice Flour - 1/4 cup
Corn Flour - 1/4 cup
Bengal Gram Flour - 1/2 cup
Salt as per taste
Garam Masala Powder - 4 to 5 tsp
Oil as required
Coriander Leaves
Toothpick - optional

Method:
1. In a bowl mix corn flour, rice flour and bengal gram flour.
2. Add salt and garam masala powder.
3. Mix well with water to make a thick batter.
4. Heat oil in another pan.
5. Soak the paneer pieces in the batter.
6. Fry in the hot oil over low-medium flame.
7. Turn over once or twice and cook on both sides until it becomes golden brown.
8. Remove and drain.
9. To serve, keep each paneer piece in a toothpick (or just on a plate) and sprinkle coriander leaves on top.
10. Serve with tomato ketchup or green chutney.

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:

• To Make Puri:
• Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
• Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
• Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
• Points to remember before frying :
  1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
  2. Also the oil should not be smoking hot or the puris will get burnt and dark.
• Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
• While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
• Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
• Let them cool. Later store in an airtight container.
• To Make Pani:
• Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
• Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
• Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
• To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
• To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.
• Enjoy homemade pani puri or golgappa or puchkas...

Ganapathi bapa moryaaaa..........!!!!!!!!

   ganeshas made by me for ganesh chaturdhi!!!!!!!!!!!! 

METHI MANGO CURRY

     ingrediants:-

• mango pieces--1 cup
• onion pieces--1 cup
• menthu curra[methi leaves] (seperated) -- 1 bunch
• chilli powder-- as per ur taste
• salt-- as per ur taste
• turmeric-- a pinch
• oil--a tea spoon

         procedure:-

First  u have 2  take oil in a frying pan then  add chopped onions let it fry 4  some time. Then add  chilli powder,salt & turmeric  just mix all those.Then add mango pieces mix well  till  all the spices(chilli powder,salt&turmeric) & onions.

                             Then after some time  add   methi leaves and  mix it well!!!!!!!!!!!!

NOTE:- No need of adding water.

thai chicken dry recipie

The thick curry has ingredients like curry powder, tomato, ghee and onion with chicken. Lemon juice and coconut is sprinkled to make it dry.

Ingredients:

60gms ghee
2 Onion (Pyaj)s, thinly sliced
2 clove (laung)s garlic (lasan), thinly sliced
2 tblsp curry powder
1 tblsp tomato (tamatar) paste
1 1/2 kg chicken pieces

How to make dry chicken curry:

• Meld ghee in a frying pan, sauté onions and garlic until onions is tender.
• Add curry powder and tomato paste, sauté 3 minutes.
• Add chicken pieces, mix well, cover, simmer for about 45 minutes or until chicken is tender.
• Add lemon juice and coconut, which will absorb any excess gravy.
• Note: The pan must be continually watched, as the contents may stick. If this happens, add just sufficient water to prevent it.