Aloo Gobi Paratha

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My all time favourite paratha are aloo paratha and gobi paratha, i thought how it would be if i combine both !! and I adventurously tried this combination and the outcome was a complete surprise to me. My taste buds were singing. I am sure yours would too : )

Preparation Time: 20 min

Cooking Time: 30 min

Serves: 6 parathas

Ingredients:

• 2 cups atta
• 1/4 tsp ajwain
• 1/2 tsp oil
• pinch of salt

For filling

• 2 cup boiled potato(mashed)
• 1.5 cups grated cauliflower
• 3/4 cup chopped onion
• 1/2 tsp grated ginger
• 1/2 tsp coriander powder
• 1 tsp pav bhaji masala
• 1 tsp chopped chilli
• 1/4 tsp cumin seeds
• 1/4 turmeric powder
• 1/2 tsp chat masala
• 3 tbsp chopped cilantro
• 1 tbsp oil
• salt to taste
• 1 tsp for each paratha ( shallow fry )

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Cooking Procedure:

Making Dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling

Heat oil in a pan,add cumin seeds once it splutter,add onions,ginger,chillis and fry till onion is translucent,now add coriander power,turmeric powder,and salt and fry for a min.

Add grated cauliflower and stir nicely and cover until it is cooked,then add mashed potato,pav bhaji masala,chat masala, mix it well and stir continously for 2 min.

After 2 min take the the pan off the stove,add cilantro and green chilli, mix it nicely and keep aside.

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.

Place 1 1/2 table spoon of aloo gobi stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown.

Serve hot with fresh plain yogurt or raita.

I am sending this aloo gobi paratha with my other two parathas

1. Broccoli Paratha

1. Tofu Paratha

To a wonderfull event Global Kadaihosted by Sandhya started by Cilantro

And another event Dish name starts with: A hosted by Akhila

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Hariyali Methi Chaman

Methi Chaman is considered an authentic kashmiri dish.It resembles palak paneer but its flavor is very unique. Any kashmiri cuisine restaurant will have two vegetarian dishes for sure dum aloo and methi chaman. Kashmiri cuisine has been influenced by many cultures and many dishes have evolved over time.I hope you will enjoy this version of methi chaman.The original kashmiri uses more cream however i have toned it down .

Cooking Time: 45 min

Serves 2

Ingredients:

• 1 cup cubed paneer(cottage cheese)
• 1 1/2 cup palak(spinach)
• 1 cup methi (fenugreek leaves)
• 1 tbsp kasuri methi
• 3 to 4 green chillis(according to ur taste)
• 1/2 cup chopped onions
• 1 tsp garlic ginger paste
• 2 tbsp fresh cream(optional)
• 1/4 tsp cumin seeds
• 1 tsp coriander powder
• 1/4 tsp garam masala
• 1 tbsp oil
• 1 tbsp butter
• 1 tbsp cream
• 1 tsp sugar
• salt to taste

Cooking Procedure:

Boil palak n methi leaves together in a deep bottom pan with some water for 5 mins n keep it aside ,let it cool, after it cools blend them into fine coarse paste.

Heat oil and butter in a pan once butter melts put cumin seeds n stir, once its splutter add onion ,garlic ginger paste ,green chillis and fry till onion become golden brown.

Add the paste n kasuri methi to it n stir for one min ,then add coriander powder,sugar,garam masala and fry it on medium flame till oil saturates from the gravy.

Add cream n mix it well n then add required amount of water to get the right consistency for ur gravy, let it boil for 3 min then add paneer cubes n stir nicely, let it cook for one more min.

Your methi chaman is ready , serve hot with rotis n enjoy.

This methi chaman goes for the the wonderful event Think Spice Think Fenugreek host by Priya started by Sunita and also sending this dish to the event Side Dishes from India hosted by Suma

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Tags: Methi, Palak, Methi Chaman, Kashmir, Authentic Dish, Spinach, Fenugreek, Paneer, Cottage Cheese, Vegetarian, Healthy

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Besan Ke Laddu With Crystallized Sugar

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This besan ke laddu recipe is from my mom's kitchen. She is a wonderfull cook, she would prepare this laddus normally for festivals like pongal and distribute to neighbours. This recipe is a big hit among our friends and relatives.

The speciality of this laddu :

Is in the preparation of making sugar from sugar, the extracted sugar has a unique texture that will melt faster in your mouth. You can feel this when you taste it.You may feel it is a little lengthy but its worth the little extra effort.

So friends try it out and have fun with all the compliments you will win !!

Cooking Time : 20 min

Cooling Time : 30 min

Preparation Time : 15 min

Shelf Life: 2 weeks and 2 months in refridgerator

Makes 10 laddus

Ingredients

• 1 cup besan ( chick pea flour )
• 3/4 cup sugar
• 1/2 cup ghee ( clarified butter )
• 1 tsp chopped cashew
• 1 tsp chopped almonds
• 2 cardamom pod (seeds extracted and crushed )

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Cooking Procedure:

Heat 1 tbsp ghee in a thick bottom pan and fry besan on medium flame with cashews, till besan loses its raw smell and emits a sweet aroma.(approx 7-10 min on medium flame till it is light golden yellow).Shift it to a plate n let it cool.

Sugar Crystallization Process :

In the same pan add sugar along with 1/4 cup of water and stir on medium flame. The sugar will pass through 4 stages (Sugar > Syrup > Thick Syrup > Sugar ) We should be constantly stirring to avoid lumps. In the end it will again be crystal sugar.... if u have some lumps remove them and grind them. Remove to plate and let it cool.

After it cools mix the fried besan,sugar,crushed cardamom seeds,almonds nicely.

Divide the mixture into 3 portions and add and the required amount of ghee to one portion and shape it into 2-3 laddus.

Note: Adding ghee to portion by portion will prevent us from adding excess ghee which will make the laddus too sticky. You will get rough estimate how much ghee to add by this method.

After 3-4 hrs store them in air tight containers, if you want to store in freezer do so with freezer safe containers.

I am sending this recipe as a guest post to Lisa's Indian Dinner Party!

and also goes to some other wonderful events

Home Alone Rescue Avi Gourmet Event hosted by Preeti

EFM Theme - Sweets and Savory for Diwali Series hosted by Srilekha

KIDS DELIGHT hosted by Pari

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Tags: Besan, Chick Pea Flour, Indian Dessert, Sweet, Authentic, Laddu, Festival Food

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Cracked Wheat Oats Adai n Chutney (T & T)

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This month I came across Usha's "Veginspirations Blog" because of the ongoing event Tried and Tasted July, I saw so many lovely recipes I bookmarked nearly 20 recipes, all her recipes are very unique and healthy. Best part is most of them are her innovations. Here is my first recipe attempt from her blog. After seeing her collection I became a big fan of of her recipes, from her huge collection I picked her broken wheat oats adai and tomato chutney.There are so many more I have to try : )

Cracked Wheat Oats Adai

I didnt make any change to this recipe except for quantity and i didn't add red chilli while blending but garnished with chilli flakes and onions.The original recipe is here.It came out superb

Ingredients

• 1/2 cup cracked wheat
• 1/4 cup split yellow pigeon peas (toor dhal)
• 1/4 cup split yellow chick pea lentil (chana dhal)
• 1/4 cup split black gram lentil (urad dhal)
• 1/2 cup rolled oats
• 1/4 inch piece ginger
• 2 green chilies
• a pinch of asafoetida(hing)
• salt to taste
• few drops of oil for each adai
• 1/2 cup chopped onions
• 1 tsp chilli flakes

Cooking Procedure

Wash all the lentils nicely and soak them with oats and cracked wheat enough water for 2 hrs.

Grind the mixture along with ginger, green chilies to a slightly coarse texture and thick batter ( Add water as required )

To the batter, add salt to taste, hing and mix well.

Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,adai should be not too thick or too thin.

Top it with a sprinkle of chopped onions and red chilli flakes

Add few drops of oil and let it cook for a min then flip it. Remove when both sides are properly cooked and looks slightly crispy.

Remove and serve hot with chutney.

Tomato Onion Chutney (T & T)

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This tomato onion chutney is one more lovely recipe from Usha's blog. I took recipe as it is, i didnt have curry leaves to add. The original recipe is here.

Ingredients

• 1/2 cup chopped yellow onion
• 1 cup chopped tomatoes
• 1/2 tsp mustard seeds
• 1/8 tsp fenugreek seed (methi seeds)
• 2-3 red chillies
• a pinch asafoetida (hing)
• 1/2 tbsp oil
• salt to taste

Heat oil in pan, add mustard seeds and methi seeds once mustard seeds splutter add onion and fry till it becomes translucent. Then add tomatoes, hing and salt and cook till tomatoes become tender.Keep it aside.

When cool grind this mixture to a smooth paste and serve with adai.

I am sending both these recipes to Tried and Tasted july event hosted by Saveur, which was originally started by Zlamushka and now run by Lakshmi.

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Tag: Dosa, Adai, Chutney, Dip, Tomato, Broken Wheat, Cracked Wheat, Dalia, Oats, Lentils, Dal, Healthy, Breakfast

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Homemade Sweet Chili Sauce

It's just like the sweet chili sauce you buy from the grocery store. Orange, slightly thick, with the right amount of spicy tang and sweetness that complements pork and fish dishes perfectly. The ingredients are quite easy to find, and I buy them from SM Hypermarket mainly because it carries many ingredients that other grocers don't have.

I made this and served it together with the Trevally (

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Sweet Corn Mushroom Curry

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I had some mushrooms lying in my fridge from a long time and i also had some sweet corn too so i thought the the best way to use them could be as a combo with some nice indian spices n believe me it tasted divine ....try it n am sure u will enjoy it

Ingredients :

• 200 gms sliced mushroom
• 1 cup sweet corn
• 3/4 cup chopped onion
• 3/4 cup chopped tomato
• 1/3 cup chopped cilantro
• 7 to 8 cashew nuts (soak them in warm water for 20 min)
• 1 tsp coriander powder
• 1/2 tsp cummin powder
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• a pinch of sugar
• 1 tbsp oil
• salt to taste

For tempering

• 1tbsp butter
• 1/2 tsp black pepper
• 1/4 tsp cumin seeds
• 2 to 3 garlic flacks

Cooking Procedure

Wash the mushrooms gently in lukewarm water and pat it with kitchen towel or any cloth

Heat oil in a pan ,add onion ,turmeric powder till onion become traslucent

Add tomatos and coriander leave and fry till tomatos become soft ,then add all powders ,salt n sugar, stir till oil begins to appear in gravy, then transfer the mixture to a plate n let it cool

Once it become cool add to the blender with cashew nuts with little water and make a fine paste

Cut the mushrooms to slices and keep a side

Note : Don't cut mushrooms too early as they will blacken

Crush garlic,cumin seeds n black pepper n keep aside

Heat butter in the same pan and add this crushed garlic,cumin seeds n black pepper n let it fry for a min n then add the grinded paste n let it fry till oil begins to appear in the gravy

Add the sliced mushroom n sweet corn and cook them till mushroom become tender ,it will take hardly 5 to 7 min, no need to add extra water as while cooking mushroom some water will saturate , but still if you wish according to ur taste u can adjust the consistency of gravy with some water.

Your mushroom corn curry is ready,garnish with chopped coriander

Serve hot with rotis, jeera rice, veg fried rice etc

This curry goes to the lovely event Vegetable/Fruit A Month - Corn hosted by Akheela of Torviewtoronto and started by Priya

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Tags: Mushroom, Corn, Indian Gravy, Curry, Indian Spices, Side Dish

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Trevally Steaks in Sweet Chili Sauce (Talakitok)

My brothers have been going on and on about their week-long homework regarding Nutrition Week. They have to bring packed lunches featuring healthy, balanced meals every day to school. Alex, on the other hand, is complaining of not getting to eat healthier foods, which he refers to as vegetables. I can't cook vegetables for our lunch mainly for the reason that my dad is the one doing the grocery

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Carrot Malai Kulfi

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I had some carrots at home from so many days, i was planning to make carrot halwa but my hubby was telling me yesterday only you prepared sago halwa for your 50th post and why another halwa !! so i thought he was right and let me try something different, so i blend the concept with kulfi and created this carrot malai kulfi which came out very well and satisfied both our tastes.

This is my first kulfi i prepared at home, we enjoyed it very much and i am sure you would too.

Ingredients:

• 4 medium size carrots (grated)
• 3.5 cups high fat milk (whole)
• 1/2 cup sugar
• 1/2 cup grated paneer
• 2 crushed cardamom
• 1 tsp finely chopped almonds

Cooking Procedure

Take the grated carrots and boil in 1/2 cup milk until cooked and let it cool.

After it cool keep aside one tbsp cooked grated carrot.

Blend the remaining carrot into a nice paste.

Take 3 cup milk and boil till it become half quantity.

Now added this carrot paste to the milk and stir nicely and boil for 5 min.

Add the grated paneer,sugar,cardomom, chopped almonds and also the grated carrot which was kept aside.

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Stir for 2 minutes, take it of the flame and let it cool.

Once it cools pour the mixture in the kulfi moulds and freeze for 6-7 hours.

To remove the kulfi from the kulfi moulds, keep the kulfi mould under running water for 1-2 min and slowly pull it out and your kulfi is ready.

Tip: If you have left over carrot halwa you can use it for making carrot malai kulfi too by adding it directly to the boiling milk.

This carrot malai kulfi goes to 4 wonderfull event's

Iftihaar Moments Hijri 1431 hosted by Ayeesha

Healing Foods Carrots hosted by Suma started by Siri

Monthly Mingle Party Treats hosted by Sara started by Meeta

Cold Desserts hosted by Torviewtoronto

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Tags: Carrot Malai Kulfi, Indian Ice Cream, Nuts, Almonds, Kulfi, Dessert

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Sago Halwa ( Indian Pearl Dessert )

Dear friends today is my 50th post ...cannot imagine how it all started ... i was searching for a recipe, accidentally came across a blog and got introduced to the blogging world and ended up blogging !! : )

This recipe is from my moms kitchen and whenever she prepared this halwa in my childhood i would wait eagerly next to her and once she shifted the halwa to a serving bowl i would lick the pan in and out to finish it. It is one of my favourite desserts very easy to prepare and hardly takes 30 mins. And this occasion is perfect to celebrate , thank you friends for all your encouraging comments and make blogging fun.

Ingredients:

• 1 cup sago
• 2 cups water
• 1 cup milk
• 3/4 cup sugar
• 1 tbsp ghee
• 1 tbsp chopped fried cashewnuts
• 2 cardamom crushed
• 1 tbsp chopped almonds
• few drops of red color

Cooking Procedure:

Take a pan and dry roast the sago for 3-4 mins, once the sago start to splutter

Make the flame medium and add water and milk into the pan and stir occasionally .

Add hot water if required until sago cooks.

After sago cooks let all the water evaporate and it becomes bulky.

Add sugar and stir for another 2 min.

Once the sugar blends and all moisture evaporates add ghee and stir.

Once the halwa does not stick to the pan add the color and stir nicely.

Add the crushed cardomom, roasted cashews and fresh chopped almonds and mix nicely

Serve hot

This delicious halwa goes to 4 wonderful events

"Sweets and Savories for Diwali" hosted by Srilekha

"Celebrate Sweets Halwa"hosted by Nivedita

"Cooking with Seeds Sago" hosted by Niloufer started by Priya

"Iftar Moments Hijri 1431" hosted by Ayeesha

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Tags: Sago, Sabudana, Indian Pearl, Halwa, Dessert, Sweet

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Chicken Spring Rolls (Lumpia)

When you're always eating red meat, chances are you intake a lot of fat in your diet unless you only buy at least 85% lean meat from your local grocer. In our home, my carnivorous brothers can devour a lot of fatty slabs of pork no matter how it is cooked. I remember my dad, in his younger years, deep frying big slabs of the well known heart attack-inducing crispy pata (deep fried to crisp

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How to make ground chicken meat

While I can't provide you with photos of how I grind the chicken meat I use for my meatballs, lumpia, and chicken longganisa, I'm pretty sure my directions are very simple and anyone with a blender should have known this by now. It's hard to shoot with a camera all by yourself when your hands are not for camera handling. =)
First, I take a kilo of chicken breast fillets, wash them, discard the

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Chilli Tofu Wrap

There is no need to mention the health benefits of tofu as it is known to everyone....though it has the same texture of paneer we have to shallow fry it nicely before using it in any recipe ... i was a bit lazy yesterday night i wanted something quick to cook and i had some rotis in my fridge so i prepared this chilli tofu and served as a wrap for dinner. It is very filling,tasty and healthy too. I hope u will enjoy it too.

Ingredients:

• 1 cup diced tofu
• 1/2 cup diced onion
• 1/2 cup diced green and red bell pepper
• 2 sliced green chillis
• 1 tbsp chopped garlic
• 2 tbsp tomato ketchup
• 1 tbsp soya sauce
• 1 tbsp chilli sauce
• 1 tbsp olive oil
• a pinch of sugar
• salt to taste

For wrap

• 4 rotis/ tortillas
• slice onions
• sliced tomato

Cooking Procedure

Wash tofu nicely under cold water n keep it in warm water for 10 min ,after 10 min again wash n squeeze gently to

take out excess water from it ,cut tofu bar into cubes

Now heat 1 tbsp oil in a nonstick pan n shallow fry the cubes till all sides light golden brown ,remove the tofu in

to a plate n keep it aside..

Add all the sauce in a bowl,mix nicely n keep it aside

Heat oil in the same pan add garlic,chillies and onion let it saute for a min or two

Add bell pepper and saute for a min

Then add all sauce ,salt ,sugar n mix nicely ,stir for a min

Note: Veggies should not be overcooked as it should be slightly crunchy

Next add tofu cubes mix them gently till all the sauce will blend with and stir for a min

For wrap:

Take one roti add put one full tablespoon of chilli tofu on it lengthwise

Drizzle some fresh sliced onion n tomato on top of it ,wrap / roll it and enjoy

I am sending this post to the holy event Iftar Moments Hijri 1431 hosted by Umm Mymoonah

and also to the Global Kadai - Tofu event at Desi Soccer Mom.

This event was started by Cilantro.

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