Method: Sift the flour; add salt and 1 table spoon ghee. Rub the ingredients between the palms to mix them thoroughly. Pour a little water at a time and knead to soft but not too soft dough. Take a small portion of the dough roll out into a chapati and smear with ghee. Fold up again into a round ball and roll out once more. Put one parathas at a time on a heavy and hot griddle, bake one side and turn over. Add a little ghee from the sides till it gets a nice brown color. Cook on a low fire and when ready. It should be crisp. Similarly, make more parathas. And then.
Great and squeeze out all the water of the radish. Heat half of the ghee and fry grated radish with all the spices, salt, green chilies until dry, cool. Serves 6.
Arbi Curry
INGREDIENTS:
1 Kilogram arbi
1½ table spoon red chilly powder
1 cup curd
250 grams ghee
Slat to taste
1 table spoon black pepper
1 lemon
2 table spoon ground fresh ginger
1 cup water
1 table spoon white cumin powder
2 table spoon ground spices
Method: Pell and wash the arbi and prick it with a fork. Sprinkle with lemon juice and 1 table spoon salt and keep it a side for one hour. Fry it in hot ghee until golden brown. Now mix turmeric, ground ginger, ground spices, red chilly powder, black pepper, ground white cumin seeds and salt with it. Stir it for a few minutes. Beat the curds with water, pour onto fried arbi and cook until the gravy is thick. Remove from the fire. Sprinkle chopped coriander leaves. Serve hot. Serves 10.
Peas or Mater paratha
INGREDIENTS:
1 kg whole-wheat flour
1 table spoon salt
200 grams ghee
½ kg green peas
1 table spoon ground spices
120 grams ghee
2 table spoon coriander powder
Salt and chilly powder to taste
Method:
Sift the flour; add salt and 1 table spoon ghee. Rub the ingredients between the palms to mix them thoroughly. Pour a little water at a time and knead to soft but not too soft dough. Take a small portion of the dough roll out into a chapati and smear with ghee. Fold up again into a round ball and roll out once more. Put one parathas at a time on a heavy and hot griddle, bake one side and turn over. Add a little ghee from the sides till it gets a nice brown color. Cook on a low fire and when ready. It should be crisp. Similarly, make more parathas. And then. Shell the peas, put in a vessel with water and salt, cover and simmer on a low fire till soft. Drain and grind the peas with ground spices, coriander and chilies to a fine paste. Serves 6.
Peethi Paratha
INGREDIENTS:
1 kg whole-wheat flour
1 table spoon salt
200 grams ghee
200 grams ground urad dal without husk
2 chopped green chilies
2 table spoon ground spices
1 table spoon ghee
2 table spoon chopped coriander leaves
½ table spoon coarsely powdered coriander seeds
Salt to taste
Method:
Sift the flour; add salt and 1 table spoon ghee. Rub the ingredients between the palms to mix them thoroughly. Pour a little water at a time and knead to soft but not too soft dough. Take a small portion of the dough roll out into a chapati and smear with ghee. Fold up again into a round ball and roll out once more. Put one parathas at a time on a heavy and hot griddle, bake one side and turn over. Add a little ghee from the sides till it gets a nice brown color. Cook on a low fire and when ready. It should be crisp. Similarly, make more parathas. And then. Mix all the above ingredients together and fry in ghee on a low fire for 10 minutes. Cool and fill in parathas. Serves 6.
Potato Paratha
INGREDIENTS:
1 kg whole-wheat flour
1 table spoon salt
200 grams ghee
500 grams boiled potato’s
2 table spoons green chilies
1/3 table spoon black pepper
2 table spoon pomegranate seeds
2 table spoon chopped coriander leaves
Salt to taste
¼ table spoon red chilly powder
120 grams ghee
Method:
Mash boiled potatoes and mix with all the spices and chopped ingredients.
Sift the flour; add salt and 1 table spoon ghee. Rub the ingredients between the palms to mix them thoroughly. Pour a little water at a time and knead to soft but not too soft dough. Take a small portion of the dough roll out into a chapati and smear with ghee. Fold up again into a round ball and roll out once more. Put one parathas at a time on a heavy and hot griddle, bake one side and turn over. Add a little ghee from the sides till it gets a nice brown color. Cook on a low fire and when ready. It should be crisp. Similarly, make more parathas. And then. Serves 6.
Method: Cut the cauliflower into small pieces. Discard the lower hard stalks; keep only the upper flower portions. Put them in a vessel with a little ghee, coriander chilly powder, black pepper, Pomegranate seeds and salt, cook till the water is absorbed and the Cauliflower is soft. Fry for a few more minutes, remove from the fire and when slightly cool, grinds to a coarse paste. Knead the flour with a little slat to smooth out two equal chapatis. Cover one with a thin layer of the filling (paste) and smear the other with ghee. Place this over the other, join the edges and roll out into a round. Fry as ordinary parathas. Serve hot with plain curd.
Variation:
The filling can also be prepared as follows: Wash and dry the cauliflower and grate it. Squeeze out the water and mix with salt, ground spices, red chilly, black pepper, coriander leaves and pomegranate seeds. A variety of parathas can be prepared by varying the fillings. Some of them are given blow: Serves 6.
Chapati
INGREDIENTS:
½ kg whole-wheat flour
½ table spoon salt
Water to make the dough
Method: Sift flour and mix with salt. Add enough water gradually to make soft, but not sticky dough. Knead well, cover with a wet cloth and keep aside for an hour. Knead it again. Form into small balls and roll out into flat, round, fairly thin rounds. Bake on a hot griddle for a few seconds on each side. Place directly on hot charcoals or gas flame and puff it. Place on a napkin. Serve hot at lunch or dinner. Chapatis and plain parathas are eaten with dal, curry or bhujia (dry vegetables) at meals Serves 6.
Planin Paratha
INGREDIENTS:
1 kg whole-wheat flour
1 table spoon salt
200 grams ghee
Method: Sift the flour, add salt and 1 table spoon ghee. Rub the ingredients between the palms to mix them thoroughly. Pour a little water at a time and knead to soft but not too soft dough. Take a small portion of the dough roll out into a chapati and smear with ghee. Fold up again into a round ball and roll out once more. Put one parathas at a time on a heavy and hot griddle, bake one side and turn over. Add a little ghee from the sides till it gets a nice brown color. Cook on a low fire and when ready. It should be crisp. Similarly, make more parathas. Serve it. Serves 10.
Besan Paratha
INGREDIENTS:
½ kg whole-wheat flour
Salt to taste
125 grams ghee
1 table spoon chopped green chilies
250 grams besan
½ table spoon red chilly powder
1 table spoon coarsely powdered coriander seeds
2 table spoon pomegranate seeds
Method: Sift both the flours and knead them together with water into a dough as for chapatis. Mix all the above ingredients with the dough except the ghee. Make 12 round balls. Roll out each to a thick round, smear with a little ghee and fold it up again into dry wheat flour and roll out into a thin round parathas. Cook both sides of the parathas on a griddle and then baste well with ghee. Fry till golden brown on both sides. Serve hot at breakfast. Besan parathas is also served with curd at lunch. Serves 8.
Sunday, 31 July 2011
Sweet Kesari Pulao
INGREDIENTS:
½ kg rice
½ table spoon orange color
6 green cardamoms
1¾ cups milk
60 grams raisins
15 grams pistachios
2 table spoons kewra flavour
150 grams ghee
300 grams sugar
4 cloves
4½ cups water
60 grams almond
¼ table spoon kesar
4 silver leaves
Method: Wash and soak the rice for 25 minutes. Heat sugar and 1 cup water in a vessel until syrupy. Heat the ghee with cloves and cardamoms, add rice, orange color, water and cook on a low fire until water is evaporated. Now add the milk, Syrup and kesar dissolved in a little water. Cook on a very low fire until the rice is tender and each grain is separate. Mix blanched almonds (slit in halves), raisins, and pistachio slices with rice and cover the vessel. Sprinkle kewra flavor and decorate with silver leaves. Serve hot. Serves 8.
Shahi Sweet Pulao
INGREDIENTS:
½ kg rice
6 cups water
30 grams cherries
15 grams raisins
6 silver leaves
150 grams khoya
½ table spoon kewra flavor
½ table spoon of color: orange, green, red and yellow
120 grams ghee
250 grams sugar
30 grams almonds
15 grams pistachios
6 green cardamoms
3 table spoon castor sugar
Method: Pick, wash and soak rice for 25 minutes. Make syrup of sugar with one cup of water. Remove from the fire and keep a side. Heat the ghee; add crushed green cardamoms, rice and water. When the water is absorbed, add the syrup. Simmer until the rice is tender and the syrup has been absorbed; Pour each color separately on the rice. Let the rice remain on fire for 2 minutes. Remove from the fire, add khoya mixed with castor sugar and kewra, mix well with rice and keep it covered. Chop cherries, almonds and pistachios for decoration. Spread the rice in an oval plate. Decorate with silver leaves, almonds, pistachios and cherries. Serve hot. Serves 8.
Sweet Rainbow Fruit Pulao
INGREDIENTS:
½ kg rice
6 cups water
60 grams desiccated coconut
60 grams pistachios
8 green cardamoms
5 silver leaves
¼ table spoon of each color: green, yellow, and orange colors.
250 grams sugar
120 grams sultanas
120 grams blanched almonds
30 grams cherries
2 table spoons kewra flavor
120 grams khoya
Method: Make a thin syrup of sugar and one cup water and keep a side. Heat the ghee with cardamoms, then add soaked and drained rice and water and cook until water is absorbed. Add the syrup, mashed khoya, fried sultanas, coconut and almonds and keep it on very low fire until the rice is cooked. Now pour each color on the rice and cover the vessel with a close fitting lid. Remove from the fire. Serve pulao in an oval dish, decorated with silver leaves, pistachios and cherry slices. Serve hot. Serves 8.
Potato Kabab Pulao
INGREDIENTS:
½ kg rice
2 bay leaves
¼ cup red chilly powder
2 table spoons white cumin
2 Powdered cloves
6 cups water
½ teaspoon ginger paste
1 onion
¼ table spoon cinnamon power
Salt to taste
Method: Wash and soak the rice for 15 minutes. Fry the onion slices with bay leaves until brown. Add water, rice, spices, ginger paste, red chilly powder and salt and cook on a medium fire until tender and water is absorbed. Remove from the fire. Put fried potato kababs on top and cover the vessel so that the kababs become a little soft. Serve hot. Serves 6.
Potato Kabab
INGREDIENTS:
½ kg potatoes
2 green chills
½ table spoon black pepper
1 table spoon cumin powder
30 grams flour for batter
Ghee for deep frying
½ table spoon ginger, chopped
1 table spoon chopped coriander leaves
Salt to taste
Method: Boil the potatoes until tender. Peel and grate them. Mix ground cumin seeds, salt, black pepper, chopped ginger, coriander and chills into mashed potatoes. Make small oval-shaped balls. Dust with flour and dip into flour batter. Fry in hot ghee until golden brown. Serves 6.
Sweet Carrot Pulaos
INGREDIENTS:
½ kg rice
300 grams sugar
6 cups water
2 table spoons kewra flavour
3 sliver leaves
15 grams pistachio
150 grams ghee
6 grams cardamoms
½ kilo gram grated carrot
30 grams raisins
½ table spoon yellow color
Method: Put sugar, 1 cup and grated carrots in a vessel and cook until half tender. Heat the ghee and fry soaked rice, cardamoms, 5 cups water and yellow color and cook until water is evaporated. Now add the syrup prepared with 1½ cup water and sugar, carrots and raisins and cook until rice is tender. Sprinkle kewra flavour and decorate with silver leaves and pistachios. If the rice is grainy, cover it with a wet cloth and cover the vessel tightly and keep on very low fire or over a pan of hot water for a couple of minutes. Serve hot. Serves 8.
Paneer and Guchhi Biriani
INGREDIENTS:
½ kg rice
2 bay leaves
Coarsely grind 4 cloves
3 table spoons white cumin seeds
2 pieces cinnamon
4 green cardamoms
30 grams pannier, cubed
180 grams ghee
6 cups water
1 big onion
1 table spoon red chilly powder
240 grams guchhi
4 silver leaves
2 table spoons kewra flavour
1 carrot
2 table spoons salt
Method: Soak the guchhi in water overnight. Wash and soak the rice for one hour. Fry small pieces of pannier in ghee till light brown. Fry the chopped onion and bay leaves. Add water and salt and boil. Now add the rice, chopped carrot, and ground spices. Cook till water is absorbed and each grain is separate. Mix kewra flavour. Serve in an oval plate covered with silver leaves and fried cashew nuts. Serve hot.
Note: Tinned black mushrooms can be used instead of guchhi. Serves 6.
Vegetable Biriani
INGREDIENTS:
½ kg rice
1 onion, sliced
1 carrot, sliced
6 cloves powered
3 small pieces cinnamon
240 grams peas
200 grams potatoes
Coriander leaves
2 table spoons flour
2 table spoons salt
6 cups water
2 bay leaves
1½ table spoons chilly sauce
2 green cardamoms
2 table spoons white cumin seeds
180 grams pannier, cubed
2 green chilies
½ table spoon ginger paste
4 table spoons ghee
Salt to taste
Method: Pick, wash and soak rice for 10 minutes. Deep fry pannier in ghee and keep aside. Fry the onion and bay leaf in ghee till brown. Add chilly sauce, salt, cloves, cardamoms, cinnamon and cumin seed powder and water and boil. Add the rice, carrot slices, peas and fried pannier pieces and cook until the rice has absorbed all the water and each grain is separate. Put fried balls of potatoes and cover the vessel. Serves 6.
Peas and Paneer Pulao
INGREDIENTS:
½ kg rice
½ kg shelled peas
2 onions, sliced
½ table spoons red chilly powder
4 green cardamoms
3 cloves
Salt to taste
6 cups water
120 grams pannier
2 bay leaves
150 grams ghee
2 small pieces of cinnamon
2 table spoons of cinnamon
2 table spoons white cumin powder
60 grams cashew nuts
Method: Soak the rice for 15 minutes. Fry onion slices with bay leaves, cloves and cardamoms until brown. Add water, rice, red chilly powder, salt, cumin powder and pannier. Cook until tender and water is absorbed. Garnish with fried cashew nuts. Serve it Serves 6.
Method: Pick, wash and soak the rice for 25 minutes. Boil the water with salt, add rice and mix well. Cover the vessel and cook on a low fire till the rice is cooked and water is absorbed and each grain is separate. Serves 6.
Spinach cream soup
INGREDIENTS:
½ kg spinach
30 grams butter
1 cup milk
1 onion
6 cups water
5 grams corn flour
½ cup cream
croutons
salt and white pepper to taste
Method: Wash the spinach thoroughly. Slice the onion and fry in butter for a few minutes. Add the spinach and water and cook on low fire for 30 to 40 minutes. Pss through a sieve and add the arrowroot blended to a smooth paste with milk. Cook for 2 to 3 minutes, season to taste. Serve hot with croutons and cream mixed lightly in it. Serves 8.
Tomato Soup
INGREDIENTS:
½ kg tomatoes
1 medium carrot
2 cloves
1½ table spoons pepper
2 slices of fried bread
2 table spoons sugar
4 cups water
1 onion
½ cm cinnamon
30 grams butter
2½ table spoons corn flour
White pepper to taste
Cochineal color
Salt to taste
Method: Cook whole tomatoes, whole spices with water, on low fire for 45 minutes. Rub through a wire sieve, return to the pan and cook. Blend the corn flour with stock or water, add to the soup and boil for 7 minutes. Mix sugar, salt and pepper, color if necessary with cochineal. Serve hot with croutons. (Fried bread cubes) Serves 6.
Tomato Cream Soup
INGREDIENTS:
1½ kilo grams tomatoes
2 onions
2 bay leaves
3 cloves
2 table spoons sugar
15 grams butter
3 table spoons flour
¼ table salt
1/8 table spoon white pepper
1 cup milk
Salt to taste
Water to cover the tomatoes
Method:
Chop the onions. Put the tomatoes, chopped onions, bay leaves, salt, cloves with water in a pan and cook until tender and a little thick. Remove from the fire, cool and pass through a sieve. Heat the butter, fry flour in it till it is golden brown. Add the milk slowly, stirring constantly; cook till a little thick and smooth. Pass through a sieve and add salt and pepper. Heat the above strained tomato pulp and add the strained cram and mix it lightly. Serve hot with croutons. Note: Do not heat the soup after mixing cream. Serves 8.
