Mix Vegetable Paratha

Ingredients:

500 gm wheat flour (mix parantha)

2 potato (alu)
2 onion (pyaj)
2 carrot (gajar)
1 small cauliflower (phool gobi)
100 gm spinach (palak)
2 green chilly (hari mirch)
1 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/4 tsp spice blend (garam masala)
oil as required

Procedure

• Mix salt and 1 tbsp oil in flour and knead into simple dough.
• Boil and peel potato.
• Grate alu, gajar, pyaj and gobi.
• Finely chop palak and hari mirch.
• Now mix all these along with salt, lal mirch and garam masala to prepare the stuffing.
• Make small balls of the dough and roll each into small chapatti.
• Stuff these with the above mixture and again roll into thin chapatti.
• Cook them on both sides on a pan (tawa).
• Apply oil on both sides while cooking and serve them hot.
• Ghee can also be applied instead of oil and makes chapattis tastier.
• Cook chapattis at low flame pressing on all sides. 

bon appetit 

 

 

NAAN BREAD 

Ingredients 

4 cups White Flour (Maida)

1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji) 

Procedure

• Sift the flour, salt and baking powder into a bowl and make a well in the middle.
• Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
• Pour this into the center of the flour and knead adding water if necessary to form soft dough.
• Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
• About half an before the naan are required, turn on the oven to maximum heat.
• Divide the dough into 8 balls and allow rest for 3-4 minutes.
• Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
• Shape each ball of dough with the palms to make an oval shape.
• Bake the indian bread naan until puffed up and golden brown. Serve hot. 

bon appetit

 

 

Tandoori Roti 

Ingredients:

250 gms Wholewheat flour/ atta

1/2 tsp baking pwd
1 tblsp dahi / curd
1 cup water
1 tsp salt

Procedure

• Mix atta, baking powder and salt. To this add curd and mix it till the curd gets completely mixed. Then add little water and knead it in a soft dough. Ensure that you do not use too much water then it will be difficult to make rotis. And if the dough is too hard then the rotis will not turn out soft.
• Cover the dough with a wet cotton cloth and keep aside for half an hour.
• Pre heat the tandoor or oven for 2 mins.
• Now make a small round ball from the dough and roll it in a round flat bread by dusting some flour to form a thick roti.
• Now bake the roti for 4-5 minutes in the clay tandoor or in case of an oven, at the temperatue of 200 degree celsius.
• Once some black spots appear on top of the roti, remove from the tandoor, smear some ghee or butter and serve hot with choice of dal or curry dish.
• Make rest of the rotis in the similar fashion.

 bon appetit

 

Makki Ki Roti  

Ingredients:

2 cups (400gms) makki atta (corn flour)

Salt to taste optional
Luke warm water to knead the dough 

Procedure

• Knead the dough by adding warm water and salt just before making the rotis.
• Now take a clean cloth or small plastic sheet and put it on the kitchen slab.
• Take a portion of the dough and shape it as a ball. Place this on the cloth or plastic sheet.Then put some water on your fingers and press the ball by rotating it till it takes a shape of a roti.
• Remove this roti and put it on a heated tawa. Let the roti cook from both sides on low heat.
• Remove it from the tawa and serve hot with butter on top.

bon appetit 

 

LUCHI 

Ingredients:

11/3 cup Flour (Maida)

1/4 tsp Salt
1/4 tsp Sugar (optional)
3 tbsp Melted Ghee
1/2 cup Warm Water or as needed
Ghee for deep frying

Procedure

• Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough.
• Cover the dough with damp cloth and set aside for 30 minutes.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.
• Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the luchi over and cook the other side until golden brown.
• Serve hot with curries or vegetables.

bon appetit

 

 

LACHHA PARATHA 

Ingredients:

Whole Wheat Flour (Atta) as per consumption
1 tbsp Oil
Salt as per taste
Butter/Ghee (Pure ghee) for frying
Water for kneading 

Procedure

• Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti.
• Make dough 30 minutes before and cover it with moist muslin cloth.
• Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.
• Heat the ghee so that it turns to liquid.
• Now spread the ghee properly over entire surface.
• Using a knife make a 2" cut lengthways and fold it inwards .
• Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture).
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn the lachha paratha and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat.
• Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown. 

bon appetit

 

 

Khameeri Roti 

Ingredients:

2 cups (400gms) Whole wheat flour

Butter or ghee for greasing the baking tray
1 1/2 tsp fresh yeast (khameer)
Salt to taste
Flour to Dust
1/2 cup warm water

Procedure

• Dissolve the yeast in half cup warm water and keep aside.
• Add salt in the flour and sieve it in a platter.
• Make a whole in between the flour and add about a cup fo water.Mix the flour and knead to make stiff dough.Keep aside for 15 minutes
• Now slowly sprinkle the yeast over the dough and keep kneading it till it becomes smooth and not sticky.
• Cover with a damp cloth and keep aside for half n hour.
• Now divide it into 8-10 equal round portions.Dust the ball with flour and roll it into 8 inches wide rotis.
• Either stick these rotis in a clay tandoor and cook for 2 minutes or place them on the greased baking tray and bake them in the oven for 4-5 minutes at 180 degree celsius.
• Serve hot with a choice of curry

bon appetit

 

 

GOBHI PARATHA

Ingredients

4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying

 Procedure

• Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
• Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat.
• Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
• Note: It makes 18 parathas.

 bon appetit

 

EGG PARATHA  

Ingredients:

Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste

Procedure

• Make dough out of whole-wheat flour (atta),1tbsp oil and salt as you would do for any paratha/roti.
• Make dough 30 minutes before and cover it with moist muslin cloth.
• Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour.
• Now nicely spread little oil over it and fold it in a semi circle shape.
• Spread little oil again and fold it along the length and roll it in a triangle shape.
• Cook on a pre-heated Tawa (griddle). Turn it.
• Pierce the egg from the top. Now slowly open the layer of paratha and pour the egg on it.
• Spread butter/oil on this side and let it get golden.
• Similarly cook on the other side till golden brown. 

bon appetit

 

 

INDIAN CHAPATI

Ingredients:

2 cups Wheat Flour (Gehun Ka Atta)
Water as per requirement 

Procedure

• Knead soft dough with above ingredients.
• Leave it for atleast 30 minutes.
• Break off to a table tennis - ball sized (even smaller) bit of dough.
• Roll with help of dry flour to a thin round.
• Roll as thin as possible.
• Heat tawa and place phulka on it.
• When dry on one side, turn it.
• When brown spots appear on second side, turn again.
• Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
• Make as crisp as desired.
• Serve hot. 

 bon appetit

 

Butter Roti 

Ingredients:

1 1/2 cups (300 gms) whole wheat flour
1/4 cup melted butter
1 1/2 tsp cumin seeds
salt to taste
3/4 cup warm water

Procedure 

• Mix the flour,cumin seeds and salt in a bowl and add warm water to knead the dough.
• Cover the dough with damp cloth and keep aside for half an hour.
• Now add the melted butter in the dough and knead well.
• Make small portions from the dough.Make a hole in each round portion and put some more melted butter and seal it.
• Roll these balls a little,put some butter and again roll it to form rotis.
• Heat the tawa and cook these rotis by spreading butter on each side.Cook till its done
• Serve hot with choice of curry dish.

bon appetit

BESAN ROTI 

Ingredients:

2 cups Whole Wheat Flour (Atta)

2 cups Gram Flour (Besan)
Butter / ghee for serving 

Procedure 

• Mix the flours together and gradually add enough water to make pliable dough.
• Divide it into ten portions and flatten them out using rolling pin.
• Pre-heat the griddle and cook the rotis on each side.
• Butter the besan roti generously and serve hot with lentils, vegetables or curries 

bon appetit

 

 

ALOO PARATHA 

 Ingredients

 2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter 

Procedure

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
• Mash the potatoes.
• Add all the stuffing items to mashed potatoes and mix it properly.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
• When top side is done change the side and keep a check (till properly baked)
• Spread butter over it. Serve aloo paratha hot with yogurt (curd). 

bon appetit

Aloo Ki Puri 

 Ingredients:

2 (100gms) boiled potatoes (for stuffing)

2 cups (400 gms) maida(refined flour) or atta
1/2 cup milk
Pinch of saffron (to give color)
Pinch of Pepper Powder or red chilly powder
2 tblsp desi ghee
1/2 tsp salt
Ghee for deep frying

Procedure

• Peel the boiled potatoes and mash them by adding salt,chilly powder to make a paste.
• Add the saffron in milk and add this in the flour.
• Now make a dough by kneading flour,salt,ghee & pepper or chilly poder.
• Cover this dough and keep it aside for an hour.
• Make small portions out of the dough.Flatten it and stuff it with potato paste and then roll it to make puris.
• Now deep fry them and serve hot with a choice of sauce or chutney.

bon appetit

 

 

PANEER PARATHA 

Ingredients 

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying 

Procedure

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
• In a bowl mix all the stuffing ingredients.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
• Cook on a pre-heated Tawa (flat griddle plate).
• Turn it and pour half tablespoon oil or butter.
• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
• Cook on a low heat till golden brown.
• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle. 

bon appetit

 

Mexican scrambled eggs 

Ingredients

• 2 Tablespoon Vegetable oil
• 2 Corn tortillas soft
• 1 Tomato deseeded and roughly chopped
• 1 Spring onion roughly chopped
• 1 Green chilli deseeded and chopped
• 4 Medium Eggs beaten
• 0 Teaspoon Maldon salt (or pinch table salt)

• Procedure

  1. Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil.
  2. Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl.
  3. Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon.
  4. Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs.
  5. Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.
   
• bon appetit

Tuna Salad Sandwich 

 Ingredients

• 1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
• 1/3 cup of cottage cheese
• 2 Tablespoons of mayonaise
• 1/4 purple onion, chopped finely
• 1 celery stalk, chopped finely
• 1 Tablespoon of capers
• Juice of half of a lemon
• Pinch or two of dill
• 2 Tbsp minced fresh parsley
• 1 teaspoon of Dijon mustard

• (optional - lettuce and sliced tomatoes)

• Slices of French bread, lightly toasted

Procedure

Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.

bon appetit

Pasta with simple tomato sauce 

Ingredients

1 tbs olive oil

1 brown onion, chopped

2 garlic cloves, crushed
1 x 800g can Italian diced tomatoes
1 tbs tomato paste
1/3 cup chopped fresh continental parsley
1/2 tsp caster sugar
Salt & freshly ground black pepper
400g dried penne pasta

  Procedure

1. Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
3. Stir in the parsley and sugar. Taste and season with salt and pepper.
4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
5. Add the sauce to the pasta and toss to combine. Serve immediately.
   
   

   bon appetit

 

Kheema Pav

Ingredients 

• Pav or bun bread 4 (cut into halves from the centre)
• Kheema or minced mutton 500 gms
• Onion 1 (chopped)
• Ginger garlic paste 2tbsp
• Tomato 1 (chopped)
• Cardamom pod 4
• Shahjeera 1tsp
• Cloves 4
• Pepper corns 5
• Bay leaf (tej patta) 1
• Green chillies 2 (chopped)
• Red chilli powder 1tbsp
• Garam masala powder 1tbsp
• Pav bhaji masala 1tbsp
• Coriander leaves (chopped) 2tbsp
• Butter 3tbsp
• Oil 2tbsp
• Salt as per taste

Procedure 

1. Heat oil in a deep bottomed pan. Season it with cardamom pods, bay leaf, shahjeera, cloves and pepper corns.
2. Saute onions in the oil until they turn brown. Then add green chillies and ginger garlic paste.
3. Cook for 3 to 4 minutes on low flame before adding tomatoes. Sprinkle salt and cook for another 5 minutes.
4. Wait till the rawness disappears and the oil starts separating from them, add the minced meat to the pan.
5. Cook the kheema for 3 to 4 minutes before adding the powdered spices, namely red chilli and garam masala and pav bhaji masala powder.
6. Mix well and cook for a few more minutes. Add 2 cups of water, cover and cook for another 5 to 7 minutes.
7. When oil starts floating on top of the kheema, increase the flame and singe the gravy to a minimum.
8. Remove from flame and garnish with chopped coriander leaves.
9. Now melt a blob of butter on a flat pan. When it melts completely and starts turning brown, place the pavs on it. Let the bread get toasted while it soaks up the butter.
Kheema pav can be served as stuffed sandwich or on a plate with kheema as a side dish.

bon appetit

 

Thepla  

Ingredients

1/2 Bunch methi leaves

1 Cup wheat flour

1 tsp Ajwain

1 tsp Coriander powder

2 Crushed green chillies

1 tsp Red chilli powder

1 Pinch hing

1/2 tsp Turmeric

1 tbsp Ginger-garlic paste

1 tsp Cumin seeds powder

Oil as needed

Salt to taste 

Procedure

Put the flour in a flat vessel.

Combine together all the ingredients and mix them with the flour.

Knead the flour mixture to make dough using 1 tsp oil.

Set aside the kneaded dough for 15 minutes.

Prepare medium sized balls from the dough.

Give them a round shape with a rolling pin.

Heat a tava and cook rolled out theplas on it.

Cook on both sides properly. Apply little oil on the turned side of each thepla. Repeat the procedure with the other side.

Remove when well roasted.

Serve hot with curd or chutney.   

bon appetit