Preparation Time : 10 mins.
Cooking Time : 20 mins.
Makes 5 parathas.
For the dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For the methi aloo stuffing
1 cup finely chopped fenugreek (methi) leaves
1 cup boiled and mashed potatoes
½ tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
¼ tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp chaat masala
2 tbsp oil
salt to taste
Other ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For the dough
1.Combine all the ingredients and knead into a soft, smooth dough using enough water.
2.Divide the dough into 5 equal portions. Keep aside.
For the methi aloo stuffing
1.Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes.
2.Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
3.Add the potatoes and sauté for another 2 to 3 minutes.
4.Cool completely and divide the stuffing into 5 equal portions.
How to proceed
1.Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
2.Place one portion of the methi alu stuffing in the centre of the circle.
3.Bring together all the sides in the centre and seal tightly.
4.Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for dusting.
5.Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
6.Repeat with the remaining dough and stuffing to make 4 more parathas.
Wednesday, July 29, 2009
RICE BHAKHRI
A Maharashtrian friend of mine shared the basic recipe of these bhakris with me. While I was making them at home one day, I tried adding some grated carrots, mint and coriander to add colour to these bhakris. Not only did it add colour to the rotis but the freshness of the mint and coriander complemented the rice flour really well.
These bhakris are packed with carbohydrates, protein and iron. You will relish these with even the most simplest of vegetables or a dal.
Preparation Time : 20 mins.
Cooking Time : 20 mins.
Makes 6 bhakhris.
For the dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 teaspoon oil
For the filling
1 cup rice flour
1 teaspoon oil
1/2 cup grated carrot
1 green chilli, chopped
2 tablespoons chopped coriander
1 tablespoon mint, chopped
salt to taste
Other ingredients
1 tablespoon oil for cooking
For the dough
1.Combine the flour and oil and knead into a firm dough using enough water.
2.Divide into 6 equal parts and keep aside.
For the filling
1.In a pan, put 1 cup of water to boil with the oil and salt.
2.When it comes to a boil, add the rice flour and mix well using a spoon so that no lumps remain. Cook till the mixture leaves the sides of the pan.
3.Remove from the fire and allow it to cool a little. Knead this dough while it is still warm till it is smooth (for approximately 10 to 12 minutes).
4.Add the carrot, chilli, coriander and mint and mix well.
5.Divide into 6 equal portions and keep aside.
How to proceed
1.Roll out one portion of the dough into a 75 mm. (3") diameter circle.
2.Place a portion of the filling mixture and fold the edges of the dough over the filling.
3.Pinch the edges together to seal the filling in.
4.Flatten the dough and roll again into a 150 mm. (6") diameter circle.
5.Cook on both sides a tava (griddle) over a medium flame till golden brown in colour, using a little oil.
6.Repeat for the remaining dough and filling to make 5 more bhakhris.
7.Serve hot.
These bhakris are packed with carbohydrates, protein and iron. You will relish these with even the most simplest of vegetables or a dal.
Preparation Time : 20 mins.
Cooking Time : 20 mins.
Makes 6 bhakhris.
For the dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 teaspoon oil
For the filling
1 cup rice flour
1 teaspoon oil
1/2 cup grated carrot
1 green chilli, chopped
2 tablespoons chopped coriander
1 tablespoon mint, chopped
salt to taste
Other ingredients
1 tablespoon oil for cooking
For the dough
1.Combine the flour and oil and knead into a firm dough using enough water.
2.Divide into 6 equal parts and keep aside.
For the filling
1.In a pan, put 1 cup of water to boil with the oil and salt.
2.When it comes to a boil, add the rice flour and mix well using a spoon so that no lumps remain. Cook till the mixture leaves the sides of the pan.
3.Remove from the fire and allow it to cool a little. Knead this dough while it is still warm till it is smooth (for approximately 10 to 12 minutes).
4.Add the carrot, chilli, coriander and mint and mix well.
5.Divide into 6 equal portions and keep aside.
How to proceed
1.Roll out one portion of the dough into a 75 mm. (3") diameter circle.
2.Place a portion of the filling mixture and fold the edges of the dough over the filling.
3.Pinch the edges together to seal the filling in.
4.Flatten the dough and roll again into a 150 mm. (6") diameter circle.
5.Cook on both sides a tava (griddle) over a medium flame till golden brown in colour, using a little oil.
6.Repeat for the remaining dough and filling to make 5 more bhakhris.
7.Serve hot.
PRESSURE COOKER NAAN
Now you can make naan in your pressure cooker. You don't need a tandoor.
Cooking Time : 10 min.
Preparation Time : 30 min.
Makes 20 naans.
Ingredients
500 grams plain flour (maida)
1 1/2 teaspoons sugar
20 grams fresh yeast or 2 teaspoons dry yeast
2 tablespoons fresh curds
25 grams ghee or magarine or butter
1 teaspoon salt
Method
1.Sieve the flour very well.
2.Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissoves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
3.Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.
4.Knead the dough for at least 6 to 7 minutes.
5.Keep the dough under a wet cloth for 30 minutes.
6.Knead again for 1 minute.
7.Divide the dough into 20 small pieces and shape into naans.
8.Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down.
9.Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.
10.Remove and apply butter.
11.Serve hot.
Cooking Time : 10 min.
Preparation Time : 30 min.
Makes 20 naans.
Ingredients
500 grams plain flour (maida)
1 1/2 teaspoons sugar
20 grams fresh yeast or 2 teaspoons dry yeast
2 tablespoons fresh curds
25 grams ghee or magarine or butter
1 teaspoon salt
Method
1.Sieve the flour very well.
2.Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissoves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
3.Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.
4.Knead the dough for at least 6 to 7 minutes.
5.Keep the dough under a wet cloth for 30 minutes.
6.Knead again for 1 minute.
7.Divide the dough into 20 small pieces and shape into naans.
8.Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down.
9.Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.
10.Remove and apply butter.
11.Serve hot.
QUICK MANGO CHUNDA
Mango chunda is a preserve that is common to all Gujarati households. In the rural areas of Gujarat where the farmers get up early to go to work, theplas and mango chunda form their staple diet. This combination is a popular snack option for most Gujaratis even today.
Chunda is a judicious combination of grated mangoes and sugar, the quantum of sugar used determined by the sourness of mangoes. Spicy chundas are essentially of two kinds - cumin seeds (jeera) or asafoetida (hing) flavoured. Sweet chundas can be flavoured with only saffron and cardamom or can also have pieces of mixed dry fruits to make a dry fruit chunda. Whatever the flavouring, the basic process of making chunda remains the same.
The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent.
But I have created an instant version of this very special recipe that tastes superb and is surprisingly easy to prepare. Sugar is added gradually so that it gets nearly dissolved in the juices of the grated mango. The entire process is slow and requires continuos stirring and a lot of patience. After which the prepared chunda is poured into a heated pan and cooked for a very short time till its syrup is clear.
This simple recipe will help you stock up a year's supply of mango chunda.
Storage time upto 1 year : In a cool dry place.
Cooking Time : 5 mins.
Preparation Time : 50 mins.
Makes 1 1/4 cups.
Ingredients
1 cup (140 grams) raw mangoes, grated
1 teaspoon salt
¼ teaspoon turmeric (haldi) powder
1½ (300 grams) cups sugar
1 tablespoon chilli powder
1 teaspoon roasted cumin seeds (jeera), crushed
Method
1.Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
2.Add the sugar little by little (2 tablespoons at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes.
3.Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes).
4.Remove from the flame and let the mixture cool completely.
5.Add chilli powder and cumin seeds and store in a sterilised glass jar.
6.Store upto 1 year in cool dry place.
Tips
Use Ladwa, a round variety of raw mangoes available at some vegetable vendors or any other raw mango variety if these are not available.
If overcooked, the chunda mixture will crystallise the following day.
In that case, take ¼ cup of grated raw mangoes and add the prepared chunda to the mangoes little by little (2 tablespoons at a time).
Stir continuously using a spoon or a whisk till the entire mixture is dissolved. Repeat step 3 of the above recipe.
If the mangoes are too sour you, may need to add extra sugar at step 2.
VARIATIONS :
KESAR ELAICHI MANGO CHUNDA
Use 1 teaspoon each of elaichi powder and khus khus and a few strands of saffron.
Use the above ingredient in place of turmeric (haldi) powder, chilli powder and cumin seeds for the above recipe.
Add all these ingredients at step 2 while adding sugar to the chunda.
DRY FRUIT CHUNDA
Add ½ cup chopped dry fruits (apricots, almonds, cashewnuts and walnuts) to the Kesar Elaichi Mango Chunda, just before bottling the pickle.
Chunda is a judicious combination of grated mangoes and sugar, the quantum of sugar used determined by the sourness of mangoes. Spicy chundas are essentially of two kinds - cumin seeds (jeera) or asafoetida (hing) flavoured. Sweet chundas can be flavoured with only saffron and cardamom or can also have pieces of mixed dry fruits to make a dry fruit chunda. Whatever the flavouring, the basic process of making chunda remains the same.
The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent.
But I have created an instant version of this very special recipe that tastes superb and is surprisingly easy to prepare. Sugar is added gradually so that it gets nearly dissolved in the juices of the grated mango. The entire process is slow and requires continuos stirring and a lot of patience. After which the prepared chunda is poured into a heated pan and cooked for a very short time till its syrup is clear.
This simple recipe will help you stock up a year's supply of mango chunda.
Storage time upto 1 year : In a cool dry place.
Cooking Time : 5 mins.
Preparation Time : 50 mins.
Makes 1 1/4 cups.
Ingredients
1 cup (140 grams) raw mangoes, grated
1 teaspoon salt
¼ teaspoon turmeric (haldi) powder
1½ (300 grams) cups sugar
1 tablespoon chilli powder
1 teaspoon roasted cumin seeds (jeera), crushed
Method
1.Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
2.Add the sugar little by little (2 tablespoons at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes.
3.Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes).
4.Remove from the flame and let the mixture cool completely.
5.Add chilli powder and cumin seeds and store in a sterilised glass jar.
6.Store upto 1 year in cool dry place.
Tips
Use Ladwa, a round variety of raw mangoes available at some vegetable vendors or any other raw mango variety if these are not available.
If overcooked, the chunda mixture will crystallise the following day.
In that case, take ¼ cup of grated raw mangoes and add the prepared chunda to the mangoes little by little (2 tablespoons at a time).
Stir continuously using a spoon or a whisk till the entire mixture is dissolved. Repeat step 3 of the above recipe.
If the mangoes are too sour you, may need to add extra sugar at step 2.
VARIATIONS :
KESAR ELAICHI MANGO CHUNDA
Use 1 teaspoon each of elaichi powder and khus khus and a few strands of saffron.
Use the above ingredient in place of turmeric (haldi) powder, chilli powder and cumin seeds for the above recipe.
Add all these ingredients at step 2 while adding sugar to the chunda.
DRY FRUIT CHUNDA
Add ½ cup chopped dry fruits (apricots, almonds, cashewnuts and walnuts) to the Kesar Elaichi Mango Chunda, just before bottling the pickle.
MOOLI THEPLAS
Theplas are the traditional breads of Gujarat and can be served hot or cold. Small bowls of quick mango chunda are almost always served with theplas in Gujarati homes.
Theplas can be served for breakfast, along with a meal or as a snack at any time of the day.
Fresh curds or ripe bananas are often added to the thepla dough, to make softer theplas so that they remain soft even when they are cold and do not become chewy. I have used grated radish (mooli) along with its leaves for this recipe. Instead of mooli, any other vegetable can be used. Particularly, fenugreek (methi) theplas are extremely popular.
Preparation Time : 5 mins.
Cooking Time : 25 mins.
Makes 15 theplas.
Ingredients
2 cups whole wheat flour (gehun ka atta)
¾ cup white radish (mooli), grated
¼ cup radish (mooli) leaves, finely chopped
¾ cup fresh curds
½ teaspoon turmeric (haldi) powder
1½ teaspoons chilli powder
2 tablespoons oil
salt to taste
Other ingredients
oil for cooking
For serving
quick mango chunda
Method
1.Mix all the ingredients and knead into a soft dough, adding a little water if required.
2.Divide the dough into 15 equal portions.
3.Roll out each portion thinly into a 125 mm. (5") diameter circle.
4.Cook each thepla on both sides on a tava (griddle), smearing a little oil on each side, until brown spots appear on the surface.
5.Serve hot or cold with quick mango chunda.
Tips
VARIATION : MEHI THEPLAS
You can use chopped fenugreek (methi) leaves instead of radish for the above recipe.
Theplas can be served for breakfast, along with a meal or as a snack at any time of the day.
Fresh curds or ripe bananas are often added to the thepla dough, to make softer theplas so that they remain soft even when they are cold and do not become chewy. I have used grated radish (mooli) along with its leaves for this recipe. Instead of mooli, any other vegetable can be used. Particularly, fenugreek (methi) theplas are extremely popular.
Preparation Time : 5 mins.
Cooking Time : 25 mins.
Makes 15 theplas.
Ingredients
2 cups whole wheat flour (gehun ka atta)
¾ cup white radish (mooli), grated
¼ cup radish (mooli) leaves, finely chopped
¾ cup fresh curds
½ teaspoon turmeric (haldi) powder
1½ teaspoons chilli powder
2 tablespoons oil
salt to taste
Other ingredients
oil for cooking
For serving
quick mango chunda
Method
1.Mix all the ingredients and knead into a soft dough, adding a little water if required.
2.Divide the dough into 15 equal portions.
3.Roll out each portion thinly into a 125 mm. (5") diameter circle.
4.Cook each thepla on both sides on a tava (griddle), smearing a little oil on each side, until brown spots appear on the surface.
5.Serve hot or cold with quick mango chunda.
Tips
VARIATION : MEHI THEPLAS
You can use chopped fenugreek (methi) leaves instead of radish for the above recipe.
KADDU PALAK KI ROTI
Spinach and red pumpkin make delicious chapatis.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 5 rotis.
Ingredients
1 cup red pumpkin (kaddu), peeled and grated
1 cup chopped spinach (palak)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon chilli powder
1/2 green chilli, chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
Other ingredients
oil for cooking
Method
1.Heat the oil, add the spinach and saute for 2 minutes. Remove from the fire.
2.Mix all the ingredients to make a soft dough using enough water. Knead well.
3.Divide the dough into 5 equal portions.
4.Roll out each portion into a circle of 125 mm. (5") diameter.
5.Heat a tava (griddle) and cook each roti on both sides, until golden brown using a little oil.
6.Serve hot.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 5 rotis.
Ingredients
1 cup red pumpkin (kaddu), peeled and grated
1 cup chopped spinach (palak)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon chilli powder
1/2 green chilli, chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
Other ingredients
oil for cooking
Method
1.Heat the oil, add the spinach and saute for 2 minutes. Remove from the fire.
2.Mix all the ingredients to make a soft dough using enough water. Knead well.
3.Divide the dough into 5 equal portions.
4.Roll out each portion into a circle of 125 mm. (5") diameter.
5.Heat a tava (griddle) and cook each roti on both sides, until golden brown using a little oil.
6.Serve hot.
Monday, July 6, 2009
VEGETABLE KOLHAPURI
This popular spicy mixed vegetable preparation has many variations. I have chosen this recipe which is the closest to the traditional one and uses a mixture of desiccated coconut along with other spices as the base for the gravy.
Cooking Time : 20 mins.
Preparation Time : 15 mins.
Makes 6.
Ingredients
2 cups mixed boiled vegetables (carrots, cauliflower, French beans, green peas)
1 cup onions, finely chopped
½ cup tomatoes, finely chopped
1½ teaspoons garam masala
2 tablespoons oil
salt to taste
To be ground into a paste
¼ cup desiccated coconut
3 dry red chillies
5 cloves garlic
25 mm. (1") piece ginger
1 tablespoon khus-khus (poppy seeds)
1 tablespoon sesame seeds (til)
For the garnish
2 tablespoons chopped coriander
Method
1.Heat the oil, add the onions and cook till the onions turn golden brown in colour.
2.Add the ground paste and tomatoes and cook till the oil separates.
3.Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.
4.Serve hot garnished with coriander.
Cooking Time : 20 mins.
Preparation Time : 15 mins.
Makes 6.
Ingredients
2 cups mixed boiled vegetables (carrots, cauliflower, French beans, green peas)
1 cup onions, finely chopped
½ cup tomatoes, finely chopped
1½ teaspoons garam masala
2 tablespoons oil
salt to taste
To be ground into a paste
¼ cup desiccated coconut
3 dry red chillies
5 cloves garlic
25 mm. (1") piece ginger
1 tablespoon khus-khus (poppy seeds)
1 tablespoon sesame seeds (til)
For the garnish
2 tablespoons chopped coriander
Method
1.Heat the oil, add the onions and cook till the onions turn golden brown in colour.
2.Add the ground paste and tomatoes and cook till the oil separates.
3.Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.
4.Serve hot garnished with coriander.
ZUNKA
Zunka is ideal for these who love their food spicy. A Maharastrian speciality, this dish is generally served with Bhakri and onions but you may also enjoy it with rotis if you do not care for Bhakri.
Cooking Time : 20 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
1¼ cups Bengal gram flour (besan)
2 cups onions, chopped
1 teaspoon mustard seeds (rai)
1 teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
2 teaspoons ginger, chopped
2 teaspoons garlic, chopped
1 teaspoon green chilli, chopped
2 teaspoons chilli powder
½ teaspoon turmeric powder (haldi)
½ cup chopped coriander
2 tablespoons oil
salt to taste
Method
1.Heat the oil in a pan, add the mustard seeds and allow them to crackle.
2.Add the cumin seeds, asafoetida and onions and cook till the onions are tender.
3.Add the ginger, garlic and green chilli and cook for some more time.
4.Add the chilli powder, turmeric powder, Bengal gram flour and salt and cook over a slow flame till the flour is lightly browned.
5.Add 2½ cups of water, stirring continuously, till the Bengal gram flour thickens and leaves the sides of the pan. Cook over a slow flame for 4 to 5 minutes till the besan smells cooked.
6.Add the coriander and mix well.
7.Serve hot.
Cooking Time : 20 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
1¼ cups Bengal gram flour (besan)
2 cups onions, chopped
1 teaspoon mustard seeds (rai)
1 teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
2 teaspoons ginger, chopped
2 teaspoons garlic, chopped
1 teaspoon green chilli, chopped
2 teaspoons chilli powder
½ teaspoon turmeric powder (haldi)
½ cup chopped coriander
2 tablespoons oil
salt to taste
Method
1.Heat the oil in a pan, add the mustard seeds and allow them to crackle.
2.Add the cumin seeds, asafoetida and onions and cook till the onions are tender.
3.Add the ginger, garlic and green chilli and cook for some more time.
4.Add the chilli powder, turmeric powder, Bengal gram flour and salt and cook over a slow flame till the flour is lightly browned.
5.Add 2½ cups of water, stirring continuously, till the Bengal gram flour thickens and leaves the sides of the pan. Cook over a slow flame for 4 to 5 minutes till the besan smells cooked.
6.Add the coriander and mix well.
7.Serve hot.
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