Peshawari Aloo Paneer Paratha
Servings - 2 - 3
INGREDIENTS
Water - 500 milliliters
Potatoes - 750 grams
Cumin - 1 teaspoon
Salt - 2 teaspoons
Red chili - 1 teaspoon
Chaat masala - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Green chili - 2 tablespoons
Coriander - 10 grams
Paneer - 280 grams
Wheat flour - 250 grams
Ghee - 2 tablespoons
Water - 300 milliliters
Ghee - for brushing
PREPARATION
1. Take a pressure cooker, add 500 milliliters water, 750 grams potatoes and cover it with lid.
2. Cook till you hear 4 whistles.
3. Remove it from heat.
4. Drain and peel the potatoes.
5. Mash the potatoes well and transfer it to a mixing bowl.
6. Add 1 teaspoon cumin, 2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon chaat masala, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 2 tablespoons green chili, 10 grams coriander, 280 grams paneer and mix all the ingredients well.
7. In a another mixing bowl, add 250 grams wheat flour, 2 tablespoons ghee and mix it well.
8. Add 300 milliliters water and knead it into a smooth soft dough.
9. Rest the dough for 15 minutes.
10. Take a medium size ball from the dough. (see video)
11. Roll the ball into small circle.
12. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out.
13. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
14. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
15. Turn it and again pour ghee on other side. Cook on low heat till golden brown.
16. Serve hot with curd.
Gobi Paratha
Servings - 3 - 4
INGREDIENTS
Wheat flour - 300 grams
Water
Grated cauliflower - 350 grams
Onions - 120 grams
Coriander - 1 1/2 tablespoons
Grated ginger - 1 teaspoon
Green chili - 1 tablespoon
Carom seeds - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 1/4 teaspoons
Ghee
PREPARATION
(For Dough)
1. In a mixing bowl add 300 grams whole wheat flour and 200 milliliters of water. Bring the mixture together and knead into a smooth soft dough.
2. Keep the dough aside for 10 minutes.
(For Stuffing)
1. Heat a pan, add 350 grams grated cauliflower and cook till it becomes dry.
2. In a mixing bowl, add 350 grams grated cauliflower, 120 grams onions, 1 1/2 tablespoons coriander, 1 teaspoon grated ginger, 1 tablespoon green chili, 1 teaspoon carom seeds, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1 1/4 teaspoons salt and mix all the ingredients well.
(Rest of the Preparation)
1. Take a medium size ball from the dough. (see video)
2. Roll the ball into small circle.
3. Place few tablespoons of the gobi stuffing on the dough circle.
4. Cover with another dough circle and seal the edges completely.
5. Flatten the dough circle, sprinkle a little flour and roll them with a roller to approximately six-inch diameter. This is now called a paratha.
6. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
7. Turn it and again pour ghee on other side. Cook on low heat till golden brown.
8. Serve paratha with yogurt.
Bread Poha
Servings - 2 - 3
INGREDIENTS
Water - 300 milliliters
Green peas - 50 grams
Bread slices
Oil - 30 milliliters
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Peanuts - 35 grams
Curry leaves - 1 tablespoon
Asafoetida - 1/4 teaspoon
Green chili - 1 teaspoon
Onions - 100 grams
Bell pepper - 70 grams
Boiled potatoes - 200 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Lemon juice - 1 tablespoon
Coriander - 1 tablespoon
PREPARATION
1. Take a pan, add 300 milliliters water, 50 grams green peas and bring it to a boil.
2. Boil for 5 - 7 minutes on medium heat.
3. Remove it from heat and drain the green peas.
4. Take a bread slice and cut it into pieces.
5. Heat 30 milliliters oil in a pan, add the bread cubes in it and cook for 3 - 5 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat 30 milliliters oil in a another pan, add 1 teaspoon mustard seeds, 35 grams peanuts and stir well.
8. Add 1 tablespoon curry leaves, 1/4 teaspoon asafoetida, 1 teaspoon green chili and stir again.
9. Then, add 100 grams onions and fry till translucent.
10. Add 70 grams bell pepper and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add the boiled green peas, 200 grams boiled potatoes and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Add 1/2 teaspoon turmeric and stir well.
15. Add 1 teaspoon salt, 1 teaspoons sugar, 1 tablespoon lemon juice and mix it well.
16. Then, add the toasted bread cubes and mix it well.
17. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 tablespoon coriander and mix it well.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve.
Poha Upma
Servings - 2 - 3
INGREDIENTS
Flattened rice - 155 grams
Water - 1.5 litres, divided
Carrots - 50 grams
Green peas - 50 grams
Oil - 1 teaspoon
Peanuts - 1 1/2 tablespoons
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Split bengal gram - 1 teaspoon
White lentils - 1 teaspoon
Dry red chili - 1
Curry leaves - 8
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Asafoetida - 1/4 teaspoon
Onions - 50 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Sugar - 1/2 teaspoon
Lemon juice - 1 teaspoon
Coconut - 2 tablespoons
Coriander - 1 tablespoon
PREPARATION
1. In a bowl, add 155 grams flattened rice and 500 milliliters water.
2. Wash and drain the flattened rice properly.
3. Add 500 milliliters water again and soak for about 5 minutes.
4. Take a pan, add 50 grams carrots, 50 grams green peas and stir well.
5. Bring it to a boil.
6. Boil for 10 - 12 minutes on medium heat.
7. Remove it from heat.
8. Drain and keep aside.
9. Heat 1 teaspoon oil in a pan, add 1 1/2 tablespoons peanuts and roast for 2 - 3 minutes or until it turns golden brown in color.
10. Remove it form heat and keep aside.
11. Heat 30 milliliters oil in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon split bengal gram, 1 teaspoon white lentils, 1 dry red chili, 8 curry leaves and stir well.
12. Add 1 teaspoon ginger, 1 teaspoon green chili, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
13. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
14. Add 1/4 teaspoon turmeric and mix it well.
15. Add 1 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon lemon juice and mix it again.
16. Now, add the boiled vegetables and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Then, add the soaked flattened rice and mix it well.
19. Add the roasted peanuts, 2 tablespoons coconut and mix it well.
20. Now, add 1 tablespoon coriander and mix it well.
21. Cook for another 3 - 5 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.
Pudina Puri With Chana Masala
Servings - 2 - 3
INGREDIENTS
(For Chana Masala)
Chickpeas - 300 grams
Water - 1 litre
Water - 900 milliliters
Tea bag - 1
Cloves - 1/4 teaspoon
Black cardamom - 1 pod
Bay leaf - 1
Salt - 1 teaspoon
Oil - 30 milliliters
Cinnamon stick - 1
Cumin - 1 teaspoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1
Onions - 130 grams
Tomato - 200 grams
Chana masala - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Pomegranate powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon
(For Pudina Puri)
Mint leaves - 10 grams
Green chili - 2
Cumin - 1/2 teaspoon
Water - 70 milliliters
Wheat flour - 300 grams
Salt - 1/2 teaspoon
Oil - 30 milliliters
Water - 120 milliliters
Oil - for frying
PREPARATION
(For Chana Masala)
1. In a mixing bowl, add 300 grams chickpeas, 1 litre water and soak for overnight.
2. Take a pressure cooker, add soaked chickpeas, 900 milliliters water, 1 tea bag, 1/4 teaspoon cloves, 1 pod black cardamom, 1 bay leaf, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 7 - 8 whistles.
4. Open the lid and remove the tea bag from it.
5. Remove it from heat and keep aside.
6. Heat 30 milliliters oil in a heavy skillet, add 1 cinnamon stick, 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic and stir for 1 - 2 minutes.
7. Then, add 1 green chili, 130 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 200 grams tomato and saute until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon chana masala, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 1 teaspoon dry mango powder, 1/2 teaspoon cumin powder and mix it well.
11. Now, add the boiled chickpeas in it and mix it well.
12. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
15. Remove it from heat and keep aside.
(For Pudina Puri)
1. In a blender, add 10 grams mint leaves, 2 green chili, 1/2 teaspoon cumin, 70 milliliters water and blend it into a paste.
2. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoon salt, 30 milliliters oil, blended mint puree and mix it well.
3. Add 120 milliliters water and knead it into a smooth soft dough.
4. Rest the dough for 30 minutes.
5. Take a ball from dough and flatten it with the help of a rolling pin.
6. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.
8. Serve hot with prepared chana.
Ragi Puri With Khatte Meethe Aloo
Servings - 3 - 4
INGREDIENTS
(For Khatte Meethe Aloo)
Oil 25 milliliters
Cumin seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Fenugreek seeds - 1/4 teaspoon
Dry red chili - 2
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Onions - 150 grams
Tomato - 200 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 100 milliliters
Boiled potatoes - 830 grams
Water - 400 milliliters
Garam masala - 1/2 teaspoon
Tamarind pulp - 50 grams
Jaggery - 1 tablespoon
Coriander - 2 tablespoons
(For Ragi Puri)
Finger millet flour - 150 grams
Wheat flour - 150 grams
Salt - 1 teaspoon
Oil - 30 milliliters
Water - 180 milliliters
Oil - for frying
PREPARATION
(For Khatte Meethe Aloo)
1. Heat 25 milliliters oil in a heavy skillet, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/4 teaspoon fenugreek seeds, 2 dry red chili and stir well.
2. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir again.
3. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add 200 grams tomato and saute until it turns soft and pulpy.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1/4 teaspoon turmeric and stir well.
7. Add 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder and mix it well.
8. Then, add 100 milliliters water and mix it well.
9. Now, add 830 grams boiled potatoes and mix it well.
10. Add 400 milliliters water and mix it again.
11. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Add 1/2 teaspoon garam masala, 50 grams tamarind pulp and mix it well.
14. Add 1 tablespoon jaggery and mix it again.
15. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.
16. Open the lid, add 2 tablespoons coriander and mix it well.
17. Cook for 2 - 3 minutes on medium heat.
18. Remove it from heat and keep aside.
(For Ragi Puri)
1. In a mixing bowl, add 150 grams finger millet flour, 150 grams wheat flour, 1 teaspoon salt, 30 milliliters oil and mix it well.
2. Add 180 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. Take a ball from dough and flatten it with the help of a rolling pin.
5. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot with prepared khatte meethe aloo.
