Tuesday, January 31, 2017

Palak Paratha - Spinach Paratha

Paratha's are all time favourite at My home. So this time it was Palak's (Spinach) turn!! Normally palak (spinach) puree is used in making of this palak paratha (Spinach Paratha), but we prefer to prepare it by roughly chopping the blanched spinach leaves.
 

Ingredients: (Serves approx. 3)
  • 2 Bunches of blanched Palak (Spinach)
  • 2 tsp Ginger - Garlic Paste
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 2 Cups Wheat Flour
  • Salt to taste
  • Water to knead dough
  • Oil
Method:
  • Blanch palak (spinach leaves). Drain excess water and keep aside to cool. Once the palak(spinach leaves) is cooled enough, cut it roughly.
  • In a bowl, add chopped spinach leaves and rest of the ingredients.
  • Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a soft dough.Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20 minutes.
  • After 15-20 minutes divide the dough into equal portion and roll out each portion into a round paratha.

  • Use dry wheat flour while rolling the paratha.

  • Heat a skillet / tava and place the paratha over it.Cook the paratha from both sides by applying little oil over it. Roast this paratha till nice brown spots appear on the surface. 
  • Palak Paratha is ready.

  • Serve these healthy & delicious Palak Paratha with any raita or pickle
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Wednesday, January 25, 2017

Healthy Chinese Bhel Using Chapati

Its been more than a month now that I have been successful in ditching unhealthy junk food and immensely trying hard to implement healthy lifestyle by cooking at home with low carb ingredients and high fiber content. And that's what lead Me to prepare this utterly magnificent tongue tingling dish made with Chapati and lots of veggies. Though it has sauces which are not quite "healthy" but still such a small quantity won't harm for that "Healthy Quotient".

I was quite hesitant though, regarding the taste but was amazed to find out that it tasted heavenly delicious than using fried hakka noodles! No wonder this is now a family favourite at our home.!!!


Ingredients: (Serves 3)
  • 1 1/2 Cup Fried Chapati Noodles
  • 1 Cup Grated OR Shredded Carrot
  • 1 Cup Shredded Cabbage
  • 1/4th Cup Spring Onion Greens finely chopped
  • Salt if needed
For Sauce:
  • 1 tsp Minced Garlic  
  • 1 tbsp Red Chili Sauce 
  • 2 tbsp Tomato Ketchup
  • 1 tbsp Soy Sauce
  • 1 tsp Vinegar
Chapati Noodles:
  • Using a kitchen scissor / knife cut Chapati into strips. 

  • Let the width of the strips be half inch wide. Once your chapati is cut into strips, now in batches deep fry these chapati chips till they are light golden brown.

  • Transfer the fried chapati chips onto a tissue paper to absorb the extra oil.
  • Your fried Chapati noodles are ready.
Method: 
  • In a bowl, add minced garlic, red chilly sauce, soy sauce, tomato ketchup, vinegar and mix well.
  • In a mixing bowl, add carrot, cabbage some spring onion greens, fried  Chapati noodles and above prepared sauce. Keep aside some spring onion greens for garnishing.

  • Mix all the ingredients well. Check for seasoning.

  • Chinese Bhel using leftover Chapati's is ready.
  • Garnish with finely chopped spring onions and serve. 
Note: 1) You may add veggies as per your choice. Capsicum, Beans Sprouts, Onions etc.

2) In case you don't want to have raw veggies, you can saute this veggies along with the sauce and then add to the fried chapati noodles once the veggies are cooled off.

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Monday, January 23, 2017

Egg Bhurjee - Spicy Scrambled Eggs

One of the simplest,yummiest dish which can be enjoyed at any time of day may it be breakfast, lunch, dinner or as a evening snack with toasted pav or bread! 


Ingredients: (Serves 1)
  • 2 Eggs
  • 1 Big Onion
  • 2 Tomatoes
  • 3-4 Green Chilies
  • 1 tbsp Butter
  • 1 tbsp Oil
  • 1 tbsp Garam Masala
  • Salt
Method:
  • In a pan add oil and butter.
  • When oil/butter is hot add chopped green chilles and saute for 30 seconds.
  • Now add finely chopped onions and saute on medium flame till onions becomes translucent. This might take 5-7 minutes.
  • Now add chopped tomatoes and cook this onion tomato mixture till oil starts separating from it.
  • Now add garam masala powder and mix well. Then add eggs and salt .
  • Keep on stirring this mixture continuously till eggs are cooked.
  • Serve hot with ladi pav or toasted bread.
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Tuesday, January 17, 2017

Dudhi Muthia

Muthia's are all time favourite at My home. Easy to make and very healthy, My Mom loves making different kinds of Muthia for us. This is one of such dish, Dudhi (Bottle Gourd) Muthia, it comes out so tasty and full of flavours. 

You may either deep or shallow fry it or add tadka over the steam muthia to lower the oil content. As such they taste amazing without any tempering or frying.

  
Ingredients: (Makes approx. 3 rolls)
  • 2 Cups Grated Dudhi (Bottle Gourd)
  • 2 Cups Wheat Flour
  • 1 Cup Gram Flour (Besan)
  • 4 tsp Red Chilli Powder
  • 1 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1 tsp Turmeric
  • 1 tsp Sesame Seeds
  • 1/2 tsp Sugar (Optional)
  • Salt as per taste
  • Water to knead the dough
  • Oil to fry
Method:
  • Remove the skin of dudhi (bottle gourd) and grate it, remove as much excess water as you can after grating. Add red chili powder, coriander & cumin powder, sesame seeds, turmeric powder, salt and sugar.
  • Mix all the ingredients well and check for seasoning. Now add wheat flour and besan (gram flour) and start kneading the dough.
  • Do not add excess water, due to salt dudhi (bottle gourd) will leave sufficient amount of water. So without adding any extra water first, mix all the ingredients.Incase your batter is too dry then only add little water as per required.
  • Knead a soft dough, this dough.
  • Now shape the dough into cylindrical shape and apply little oil over it.
  • Place these rolls onto a sieved plate & steam for 20 minutes.
  • After 20 minutes, take out the rolls and keep aside to cool.
  • Once cooled, cut them into half inch disc and deep or shallow fry into hot oil.
  • Dudhi Mutia (Bottle Gourd Muthia) are ready.
  • Serve them hot with cup of garma garam Chai (Indian Tea).   
Note: Incase you don't want to fry these muthia's, you may make tempering of mustard seeds and asafoetida (hing) in hot oil along with 4-5 curry leaves and pour this tempering over these muthia. Garnish with coriander leaves and scrapped coconut and serve. 

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Thursday, January 5, 2017

Misal

An irresistible and the most loved dish from Maharashtra!! Hot, Spicy & yummy :)


Ingredients: (Serves 4)

For Matki (Moth Beans):


For Sprouting Matki:  

  • Wash and soak matki for 6-8 hours or overnight.

  • After soaking, remove the water and wash the matki under running water.

  • Drain out all the water from matki completely.

  • Once all the water is drained out, take a cotton cloth and place the matki in it.

  • Take all the edges of the cloth and tie a knot.

  • Let the matki rest in the cloth for 10-12 hours in slight humid environment.

  • After 10-12 hours, you will see the sprouts appearing on matki.
For Making Matki Usal: 
  • 2 Cups Sprouted Matki  
  • 1 tsp Mustard Seeds
  • 1/2 tsp Hing (Asafoetida)
  • 1/2 tsp Turmeric Powder 
  • 2 tbsp of Ginger Garlic & Coriander Paste
  • 1 Onion finely chopped
  • 2 tsp Red Chilli Powder
  • 1 tbsp Goda Masala 
  • 1 tsp Jaggery (Gul)
  • Water for cooking the sprouts.
  • Salt to taste
  • 1 tbsp Oil
For Onion - Coconut Masala Paste:
  • 1 Onion Sliced
  • 150 gms Dry Shredded Coconut
For Gravy:
  • 1 Onion finely chopped
  • 2 tbsp Ginger Garlic  & Coriander Paste
  • 2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kanda Lasun Masala (Kolhapuri Masala)
  • 1 Tomato finely chopped
  • Salt to taste 
  • 1 tbsp oil 
  • 3 Cups Water
For Garnish:
  • 2 Chopped Onions
  • 150 gms Farsaan 
  • 1 Cup Coriander Leaves finely chopped
  • 1 Lemon cut in quarters
  • White Bread or Pav as per your requirement.
Method:
  • First we need to make a paste of 2 inch ginger, 5 garlic cloves and 1/2 cup coriander leaves.
  • For Masala: Dry roast sliced onion and dry shredded coconut. Roast till the mixture turns golden brown. Once done, keep this mixture aside to cool down. Once cooled, grind to a fine paste using half cup water.
  • For Matki Usal: In a deep sauce pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and finely chopped onion. Saute onion for 2 minutes.
  • Add ginger garlic & coriander paste and mix well. Add red chilli powder, goda masala and sprouted matki. Mix well and add water to cook the matki. Season with salt and jaggery (gul). Cook till matki is tender.Usal is ready.
  • For Gravy: In a deep sauce pan heat oil and add finely chopped onions. Saute till translucent. Add ginger garlic & coriander paste and mix well.
  • Add red chilli powder, turmeric powder, kanda lasun masala (kolhapuri Masala) and finley chopped tomatoes. Cook tomatoes till they are soft.
  • Now add 3 cups of water along with onion and dry coconut paste. Add salt and let this gravy simmer on medium flame for 7-10 minutes. Check for seasoning at this time.Gravy is ready.
Assemble the Misal:
  • In a deep serving plate, add one serving of matki.
  • Pour a ladel full of gravy over the matki.
  • Sprinkle finely chopped onions, farsan and coriander leaves.
  • Squeeze a lemon wedge over it and serve hot
  • Misal is ready.
  • You may serve Misal as it is or with pav / slice bread.
Tip: You may also add a tablespoon of potato sabzi while assembling. 


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