MENU TIME

Its time to put up my menu for the week. Took pictures of a few dishes whose recipes follow the menu.


Mon: rajhma masala

Tue: cabbage, carrot and peas with gujrati dal

Wed: kasoori meethi aloo with yellow tadka dal

Thu: chilly garlic egg fried rice with vegetable manchurian

Fri: gobi parantha with kheera raita.

I would be more than happy to fulfill any recipe request, apart from the ones I am posting.

The first recipe that I would want to post is "KASOORI MEETHI ALOO". This is a pretty versatile dish. Can be served as a cocktail snack, or along with a lentil with roti, or as a chaat.

KASOORI MEETHI ALOO

You will need

• potato- 5-6 cut into pieces.
• dry kasoori meethi- 1-2 tbs
• oil - for frying the potatoes
• cumin seeds- 1 tsp
• asefotida (hing)- 1/4th tsp
• red chilly powder- 1/2 tsp
• garam masala- 1/2 tsp
• amchoor powder- 1/2 tsp
• tandoori masala (optional)- 1/2 tsp
• salt- to taste

You have to

1. fry the potatoes, till golden brown. drain on paper towel.
2. heat 1 tbsp of the same oil, in a pan.
3. add all the spices to the oil, along with the kasoori meethi. saute.
4. add the fried potatoes. toss evrything up.
5. add very little water, to get the masala to stick to potato.
6. taste for seasoning, adjust the spices accordingly.

This can be served as a cocktail snack, or along with a lentil with roti, or as a chaat.

GOBI PARANTHA


This recipe was added to the menu, simply because I wanted to send it for the "roti mela"event by srivalli http://cooking4allseasons.blogspot.com/2008/04/announcing-event-to-celebrate-indian.html
A very famous form of stuffed parantha, it specially tastes good, if the parantha is nicely stuffed with the cauliflower mixture. enjoy it straight from the griddle, with ghee or butter.

You will need

for the stuffing

• grated cauliflower- 1- 1 1/2 cup
• ginger (finely chopped)- 1 tsp
• green chillies (finely chopped)- 1/2 - 1 tsp
• cilantro (finely chopped)- 1 tsp
• ajwain seeds- 1/4th tsp
• red chilly powder- 1/2 tsp
• salt- to taste
• ghee- for smearing it on the parantha

for the dough

I do not measure the amount of wheat flour and water. So this is an approximation.

• whole wheat flour- 3 cups
• water- 1- 1 1/2 cup.

You will have to

1. knead the dough and keep it in the fridge for half an hour.
2. in a bowl mix together the grated cauliflower along with all the other ingredients except the ghee.
3. take the dough and let it sit for five to ten min at room temperature.
4. roll out the dough to a small circle.
5. fill a spoonfull or a little more of the cauliflower mixture.
6. fold the dough over into a ball. dust with dry flour. roll out into round chapatis.
7. heat a griddle, place the rolled chapatis on the griddle. smear a little ghee on top, flip over. smear little more ghee, and cook till both sides are a golden brown.
8. Serve hot with butter, achar, curd.

enjoy