ALOO PARANTHA

I just can not believe it, this is my 99Th post, and soon I will complete my 100Th post.....wowoowo that is great. But more about that after a day.

This is the second day of the second week of the Recipe marathon. I really had no idea that it would be so much of an adrenalin rush even though we are not actually running on real tracks. The amazing recipes, the number of blogger friends and offcourse the enthusiasm with which each one is taking part is simply great. And with Dk doing such a nice write up about all the fellow runners, who would not enjoy being a part of something so much fun.

So here it is my RECIPE MARATHON RECIPE DAY 18.

Nothing jazzy, nothing uncommon, just plain simple aloo paranthas. sometimes its the simple things in life that make all the difference.
here is the recipe

You need

for the filling

• boiled potatoes-2
• chopped ginger-1 tsp
• green chillies (chopped)- 1 tsp
• chopped coriander-1 tbsp
• red chilly powder-1 tsp
• dry parsley (ajwain)- 1/2 tsp
• salt - to taste
• ghee (this gives it that mouthwatering taste)- to smear the paranthas
  
  for the dough
• whole wheat flour-2 cups
• water-1 cup (apporx)

You have to

1. knead the dough by adding little water at a time to the flour. cover and keep in the fridge till ready to use.
2. in a bowl add the boiled potatoes add all the spices along with the ginger, coriander and the green chillies.
3. mash it all up and mix. check for salt.
4. heat a griddle (tawa).
5. take a little bit of the kneaded dough, roll out to small round disc. approx 2 inches or so.
6. fill it up with around a tablespoon of the potato mixture.
7. seal the top with little more dough if needed.
8. now roll it to the size of a chapati. do not put to much pressure as the mixture tends to come out.
9. place it on the hot tawa. smer with ghee and flip over.
10. cook both sides with little ghee till nice and brown.
11. serve hot with raita and achaar.

enjoy.
these can be made and frozen too. they taste just the same once heated up

check out what is sizzling on all the other platters
1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji 23)Pavani 24)Kamalika25)Roochi

EGG PANEER KATHI ROLLS

"ROLL", a food that I grew up eating and relishing back in kolkatta (India). and recently tasted it first time here in the US, in New York city.......god did it bring back memories. memories of the streets of kolkatta where the whiff of eggs being cooked on a "tawa" would fill the air. Where the aroma of the paranthas would make the mouth water and each time the "roll" guy would add the final touches of the hot and spicy sauces you would just wait in anticipation, of biting into the oh so juicy "double chicken anda roll" (chicken egg rolls).
How I miss it so much.........I have never had kolkatta style kathi rolls anywhere even in India. I just don't know what it is. Maybe I grew up eating them and that makes me bi oust. But seriously for those in India, if ever you"ll happen to be in kolkatta, trying out the rolls are a must. its like going to New York and not visiting the Statue of liberty.

Coming back here, on our recent trip to the east coast I got a taste of these rolls at a small khati roll place on MC dougal street. It was really good. I would not say exactly like the ones you get in kolkatta (I am bioust.......) but pretty good. because I love rolls so much I often try making them at home. These ones I had made sometime back and I don't know why I did not post them up. Maybe I was destined to post them after eating in New York.....does that make sense??? whatever. Here is the recipe.

You will need

• paneer masala (recipe below)- 2 cups
• uncooked tortillas- 2
• eggs-2
• oil- 2-3 tbsp
• green chutney- 2 tbsp
• tomato sauce- 1 tbsp
• onion (sliced)- 1 cup
• lemon juice- 1 tbsp

for the paneer masala

• paneer (sliced)- 1 cup
• green bell peppers (sliced)- 1 cup
• salt - to taste
• tandoori masala- 1 tsp
• garam masala- 1/2 tsp
• chat masala- 1/2 tsp
• oil

You have to

1. heat oil in a pan. add the sliced bell peppers. saute till soft.
2. add the paneer pieces. add all the masala. cover and cook for five mins.
3. mix everything up. and cook uncovered for another few minutes.
4. once the paneer and bell peppers are coated with the masala (spices) and the oil begins to separate, turn off the heat.
5. keep aside.

For the roll

1. heat a tawa (griddle).
2. cook the uncooked tortillas on both the side,using little oil. if using cooked tortillas heat it up nicely. keep aside.
3. add little oil to the tawa. beat the eggs with salt.
4. pour around half cup of the beaten egg onto the griddle.
5. place the tortilla on top of the egg.

6. let the egg cook. now flip the egg over. the tortilla will be at the bottom. cook for a few minutes.

7. place this tortilla on a plate.

8. spoon some green chutney, some tomato sauce on top.

9. add a few sliced onions, and add the paneer masala mixture on top.

10. pour 1/4Th tsp of the lemon juice.
11. roll it up and enjoy.......

repeat with the rest of the tortillas.

note: this can be made with leftover chicken tikka, tandoori chicken, or paneer tikka, paneer bhurji.
We even sometimes add chopped green chillies and cilantro while beating the eggs.
You can make the parantha at home, but I find this a little easier.

RECIPE MARATHON DAY 5, the race has just begun.
1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji 23)Pavani

RAKHI SPECIAL

After nearly four years, my brother and I were together for rakhi. he came here to the US, in march for his studies. We could meet, cause he is in Los Angeles, and I am in San Diego. both of these are just two hours apart.
So, it was really special. Had a good lunch of dal makhani and mutter paneer. went out to the beach later in the evening and caught up a movie. it was nice.
I thought it would be a good idea to send in these recipes to the Festive Food Event, Rakhi – Thread of Love, hosted by preeti and purva



for DAL MAKHANI



You need

• black dal- 1/2 cup
• rajhma (kidney beans)- 1/2 cup
• garlic pods- 3
• ginger and chilly paste- 1 tsp
• onions finely chopped- 1 big
• tomato chopped- 1 big
• tomato puree- 1/4th cup
• garam masala- 1 tsp
• red chilly powder- 1/2 tsp
• rajhma masala (optional)- 1 tsp
• salt- to taste
• jeera dhania powder- 1/2 tsp
• ghee or butter- 2 tbsp.
• cream-1/2 cup

You will have to

1. Soak the black dal and the rajhma together for at least 5-6 hours or overnight.
2. rinse the dals, and pressure cook it with the garlic pods for 2 whistles.
3. in a kadai, heat ghee or butter.
4. add the ginger chilly paste, along with the onions. saute till onions turn brown.
5. add the shopped tomato and the puree. saute again.
6. now add all the spices and cook everything till the oil begins to separate out.
7. add the pressure cooked dal to this along with some water.
8. cover and cook till the dal begins to thicken.
9. add the cream and let it simmer for a few minutes. check for salt.
10. serve garnished with chopped coriander leaves.

For the MUTTER PANEER

You will need

• frozen or fresh peas- 2 cups
• paneer- 1 lb cut into squares
• tomato chopped- 1
• onion chopped- 1
• tomato sauce- 1 tbsp
• ginger chilly paste- 1 tsp
• salt- to taste
• oil-1 tbsp
• turmeric powder- 1/2 tsp
• red chilly powder- 1/2 tsp
• garam masala- 1 tsp

You will have to

1. in a pan heat oil.
2. saute the ginger chilly paste and then the chopped onions. brown the onions.
3. add the chopped tomatoes. saute
4. add the peas along with all the spices and the tomato sauce. let all this cook till the oil begins to separate.
5. add all the paneer pieces with little water. cover and cook till peas soften.
6. serve hot with with tandoori roti.

I am also sending this to srivalli's curry mela.

will be continuing my series on indian cooking tomorrow
till then
enjoy and happy eating

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

PAUSHTIK MISSI ROTI

This recipe should have been up on my blog somtime last week, as it is from my last weeks monday menu. We left for vegas on friday, so I guess I got into the grove a couple of days in advance. Nevertheless, before I divert myslef from the topic here it is.
"PAUSHTIK" simply means healthy. " Missi roti" is like tortillas, only that it is made with a different kind of flour, the gram flour or (besan).

You will need:

• gram flour or besan- 1/2 cup
• wheat flour- 1 cup
• alfalfa sprouts - 1/2 cup (any sprouts can be used)
• green chillies - 1-2 (finely chopped)
• cilantro leaves- 1 tsp (chopped)
• salt- to taste
• onions-1/2 (chopped)
• red chilly powder- 1/2 tsp
• ajwain (parsley) seeds- 1/4th tsp
• water
• ghee or butter

You have to :

1. In a bowl, add all the ingredients excpet the water and the ghee.
2. Knead the dough, adding water little by little.
3. The dough will be a little sticky, at this point you might want add very little oil to get the dough all together.
4. Heat a tawa or a griddle, roll out small chapatis, and cook on the tawa.
5. Add little ghee or butter on the top and flip it over. cook till nice and crisp.
6. Serve with pickles, raita, or dal.

happy eating.