This one is a very simple recipe. Just combine everything together and roll out! 🙂
Recently, I heard a friend mentioning, how her parathas don’t turn out well. How I do it is – I heat my pan real hot while I roll out the paratha.. Add the rolled out dough, to the hot pan, and simmer the gas. Increase the heat as I flip it over. Repeat the flip, while keeping the flame constant. I add the ghee / oil second time around (flip).
If you do it differently, do leave it as a feedback 🙂 Meanwhile, here’s a paratha recipe using 3 different flours…
Wheat flour – 2 cups
Maize flour – 1 cup
Gram flour – 1 cup (besan)
Salt – 1/2 tsp
Cumin seeds – 1 tsp
Green chili – 1 tbsp
Fresh coriander – 1 and half tbsp
Ginger – 1 tsp (minced)
Onions – 1 medium ( finely chopped)
Clarified butter – 2 tbsp (ghee)
Mix all the above ingredients by adding water little by little
You should have a hard ball of dough. (do not add too much water)
Make balls of dough of equal proportions
Roll them out thick with the help of wheat flour (for dusting)
Fry them on a hot pan both sides twice. Apply ghee on your second time flip.
Serve hot with mint chutney / pickle / plain yogurt / dal
*if the pan is too hot simmer the gas
* instead of onions, you can add chopped spinach / fenugreek leaves
This Maharashtrian style Bhindi (okra) recipe has been contributed by Amberish who likes to call himself an accidental cook. He stays in Belgrade and introduces various Indian delicacies to his friends :)…Enjoy this Marathi recipe for Okra!
Tender Okra (bhindi) – 500gms (cut into small pieces)
Green chilli – 1 no (long)
Mustard seeds – 1 tsp
Cumin seeds (jeera) – 1 tsp
Vegetable oil – 6-7 tbsp
Salt to taste
Wash and pat dry the okra
Heat oil in a deep pan, break the green chilli into two halves and drop into the oil. Immediately add mustard seeds. Stir
Post the mustard splutters, add cumin and the chopped okra
Mix well. Increase the flame to medium-high
Cook okra uncovered on a constant flame. Stir regularly
This healthy teatime snack from my little sister Pooja, reminded me of the Kottuparatha (a Srilankan preparation) albeit this one is a light snack and a healthy solution to your leftover chappatis / rotis (Indian bread)!
Capsicum (bell pepper) -1 no (small)
Carrot- 1 no (medium)
Cumin (Jeera) -1 tsp
Red chilli powder- ½ tsp
Ginger garlic paste-1 tsp
Soya sauce- ½ tsp
Tomato ketchup- 1 tsp
Pinch of Sugar
Salt to taste
Dice the onions , capsicum & carrot in square shape
Heat oil in a pan and add cumin.
As you get the aroma from cumin, tip in onions. Rry till onions turn transparent pink
Add capsicum and carrot and fry till the vegetables are cooked
Add ginger garlic paste and stir
Make small pieces of leftover chapatti’s and add it to the vegetables
Add soya sauce and tomato ketchup
Add a pinch of sugar and salt
Stir and keep it on medium flame for sometime
Serve it hot along with evening tea / coffee
In the west people prefer sweet stuff with their tea. Well for them this can be a mini-meal option anytime during the day! And if you can easily replace the Indian bread with any bread of your choice…
Crunchy, fresh and yummy. However please be very careful with the cabbage. Do clean it well before use. A friend of mine suggests putting potassium permanganate in the water in which you put cabbage to thoroughly clean ….
Cabbage – 2 cups (nicely chopped)
Pomegranate – 1 cup
Spring Onion – 1 to 2 nos (finely chopped)
Coriander – 1-2 tbsp
Onions – 1/2 cup (thinly sliced)
Salt & pepper to season
Lemon Juice – 2 tsp
Blanch in hot & salty water to reduce the possibility of any worm. Wash it again and refrigerate while you prepare the other vegies
Combine all ingredients and mix well
Squeeze lemon juice on top, mix & serve as a accompaniment with kebabs, full meals etc
Take sabudana in a flat plate and sprinkle water. Keep mixing with hands to gauge how much more water is required. It should be nice and moist (not wet and sticky). Leave it aside. Sabudana actually soaks up the water nicely and increase in size.
Heat oil and add onions to it. Fry nicely
Add peanuts, chopped coriander, potatoes and sabudana. Mix gently without breaking the potatoes
Add salt, chilli and turmeric. Mix
If you still feel the sabudana is hard and chewy. Sprinkle water and close the vessel. Cook for few more minute on low flame.
In the end add sugar and lemon juice. Mix well
Garnish with fresh coriander
*In North India people have this during fast, for which you can omit onion. Add more potatoes instead!