Showing posts with label Parata(indian suffed bread). Show all posts
Showing posts with label Parata(indian suffed bread). Show all posts

Wednesday, March 13, 2013

Cabbage parata





Cabbage is a vegetable  very few people really appreciate, but it's truly a dieter's friend. I really enjoy this vegetable in certain dishes like coleslaw ,soups,fried rice and Chinese stir fries or simple thoran or konkani style Upkari..Green cabbage has a respectable amount of vitamin C;.
Today i am here with one such interesting recipe of parata using cabbage as the main ingredient.. i really prefer to have paratas in my breakfast.As breakfast gives you a chance to start each day with a healthy and nutritious meal. It also lays the foundation for lifelong health benefits.When you eat a healthy breakfast, you're more likely to eat more vitamins and minerals and better concentration and productivity throughout the morning.
Prep time: 20 mins
Cook time: 40 minutes
Ingredients
  • 250 grams Cabbage(grated or finely chopped)
  • 1 cup Gram Flour/besan
  • 2tsp Ginger (chopped)
  • 2tsp Garlic cloves ( chopped)
  • 1tbsp Mint leaves ( chopped)
  • 1tsp Cumin seeds/jeera
  • 1tsp Garam masala powder
  • 1/2tsp Turmeric powder
  • 1tsp Green chillies ( finely chopped)
  • 2tsp Red chilly powder
  • Salt as per taste
  • 1tbsp oil
For Dough
  • 2 cup Wheat flour
  • Luke warm water For kneading the dough
  • Salt as per taste
  • 2-3tsp oil
Cooking Directions
Dough for parata:
  •  Mix salt and wheat flour, add required luke warm water and knead to a soft dough.
  • Apply some oil on the surface and keep aside.
 For stuffing:
  1. Heat oil in a pan add jeera,chopped green chillies,ginger and garlic and saute for a minute.
  2. Now add red chilly powder,garam masala powder and turmeric powder and fry it well.
  3. Add chopped cabbage and salt and saute continuously on medium high till cabbage looks soft and moist.Add mint leaves and saute again for a minute.
  4. Add the gram flour and stir it well till the mixture becomes dry.
  5. Now you get approximately 2 cups of stuffing. Let it cool down completely before making parata.You can refrigerate this stuffing for couple of days.
Stuffing parata:



  1. Divide the dough into 10-12 balls.
  2. Roll each ball into 3' diameter circles.
  3. Place the cabbage stuffing in the middle and cover it .
  4. Now roll it to 6-7 inch big thick rotis using some dry flour. Repeat this for the remaining dough also.
  5. Now heat the griddle or pan,apply some ghee or oil and start frying parata one by one applying ghee or oil on both the sides till golden brown.
  6. Serve hot with butter ,pickle or plain curd.
Tip :Combine red and green cabbage for a more interesting parata.


Sunday, February 10, 2013

Chicken frankie



There are so many famous street foods in India that are amazingly delicious, mouthwatering, sometimes healthy too! Frankie is one of healthiest street food i prefer for my kids and they simply love it.This is a perfect Sunday brunch to suit Every appetite...
Ingredients
For the roti / flat bread :
  • 1 cup Whole wheat flour
  • 1 cup Maida/all purpose flour
  • 1 tbsp Oil
  • Water to knead the dough
For the Frankie filling
  • 500 grams Chicken breast or boneless chicken pieces
  • 3 Onion ( chopped)
  • 3 Tomato ( chopped)
  • 2tsp Red chilly powder
  • 1tsp Garam masala or kitchen king masala powder
  • 1 heaped tbsp Ginger-Garlic paste
  • 1/2tsp Turmeric powder
  • 2tsp Coriander - cumin powder
  • 1tsp Green chillies ( finely chopped)
  • 1/2tsp Kasoori methi/dried fenugreek leaves
  • 1/2 cup Coriander leaves ( chopped)
  • salt to taste
  • 1tbsp Oil
For the salad
  • 2 Onion sliced
  • 1 big  Capsicum sliced
  • 1tsp Lemon juice
  • 1/2tsp Chat masala
  • 2-3 tbsp Tomato -chilli sauce
  • 4-5 Eggs
Cooking Directions
For the filling
  1. Clean and wash chicken breasts and cut into small chunks.
  2. Heat oil in a pan add chopped onion fry till translucent,add ginger garlic paste and saute for 3-4 minutes.
  3. Add chilly powder, Coriander-Cumin powder,turmeric powder and garam masala or kitchen king powder.i have used Kitchen king masala which gives nice aroma and flavour to the dish , mix it well with the onion mixture.
  4. Now add tomatoes, finely chopped green chillies and salt to taste and saute till tomatoes are well cooked and mushy.
  5. Now add chicken pieces and sprinkle some kasoori methi and cook on medium flame for 10 minutes,then add 1/2 of the coriander leaves and cook on high for about 4 to 5 minutes on high flame till chicken is well cooked and the mixture is dry.
  6. Garnish with remaining coriander and keep aside.
For the salad: mix sliced onion and thinly sliced capsicum,sprinkle some salt and red chilly powder and lemon juice well and keep aside.

To make roties/flat bread
  1. Mix both the flours,salt and oil and knead into a soft dough using little water and cover it with a damp cloth and keep aside.
  2. divide the dough into 7-8 portions.and shape into round balls.Roll it with a rolling pin to make thick round shaped 7-8 inch circles.
  3. Heat the griddle and lightly fry on both the sides till light brown spots appear and keep them soft by covering it with cloth.
To make the Frankie
  1. Beat eggs with little salt and keep aside.
  2. Heat the griddle, apply some oil and put one roti/flat bread and brush it with a tbsp of beaten egg mixture ,spead it well to cover the entire roti and fry on low flame then turn the egg side down and fry again for couple of seconds and then take it out on to a plate.
  3. Add some chicken filling,salad and little tomato -chilli sauce.Sprinkle some chat masala,roll it and wrap it in a aluminium foil around it and serve it hot.




Friday, December 21, 2012

Minty Aloo paratas





Aloo Parathas are my all time favourite...it remindes me of amma's ( mom)"Batata chapati " hot off the tava and I got to eat them right in the kitchen- now that is a nostalgic memory of amma's cooking.I just love the soft ,delicate and moist Aloo Parathas ,which goes well with anything or simple thick curd is my all time favorite combination.
Prep time: 20 mins
Cook time: 10 mins
Yield: 10
Ingredients
  • 3 Boiled potaoes
  • 1 cup Chopped mint leaves
  • 3 Green chillies
  • 1' Ginger
  • 7-8 Garlic cloves
  • 1/4tsp Ajwain
  • 1/2tsp Jeera/cumin
  • 3 cups Whole Wheat flour
  • Oil /Ghee 2tbsp
Cooking Directions

  1. In a bowl, add wheat flour, little salt and knead into a soft dough with water. Keep the dough covered for about 2 hours, minimum 30 minutes.
  2. For stuffing ,Grate or mash the boiled and peeled potatoes. Add salt, cumin, ajwain,chopped mint leaves,ginger,garlic and green chillies to the mashed potatoes and mix it well and to form a soft chapati dough ,make round balls of the stuffing.
  3. Now prepare same number and size of wheat dough balls.
  4. Roll each dough into 4 inches diameter circle to hold the stuffing.
  5. Place the stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll the stuffed balls dusting little flour slightly thicker than our usual roti/flat bread.
  6. Heat a tawa/griddle and roast rolled stuffed parathas both sides applying ghee or oil till you get that nice brown spots.
  7. Serve hot with plain curd or pickle.

Tip: Always use boiled and cooled potatoes for the stuffing or prepare stuffing 1 hour before.

Sunday, December 9, 2012

American sweet corn parata and chutney



Ingredients for Parata

  • 3 cups Whole wheat flour
  • 3 cups American sweet corn kernels
  • 10 Garlic cloves
  • 1 inch Ginger
  • 4-5 Green chillies
  • 1 tsp Cumin
  • 1tsp Garam masala powder
  • 1/4 cup Coriander leaves
  • Salt to taste
Ingredients for Corn chutney

  • 1 cup American sweet corn kernels
  • 4-5 pepper corns
  • 1 heaped tbsp Grated coconut
  • 1 inch Ginger
  • 5-6 Garlic cloves
  • 1 big Tomato ( not too ripe)
  • 2tbsp Coriander leaves chopped
  • 4 Green chillies
  • 1 Lemon
Cooking Directions
Sweet corn parata




  1. Grind all the ingredients except whole wheat flour to fine paste without adding much water.
  2. Now add ground paste to wheat flour Mix in half a cup of water into this ,by using your fingers, loosely mix the flour & the water changing it into a crumbly mixture. You can add in the oil or ghee at this point .Keep adding splashes of water if needed. Press the heels of your hands firmly into the dough, pushing forward slightly, using the fingers to mix the dry Atta well into the wet bits.
  3. Making use of your palms, fist & fingers keep on kneading the Atta with pushes punching & rolling it into a soft dough.
  4. NOW, Dampen the top of the dough & cover it either with a clean damp cloth or with cling film and let it rest for 30 minutes.
  5. After 30 minutes make big lemon sized balls and roll into thick paratas .
  6. Heat griddle and fry paratas on both the sides using ghee or oil
Sweet corn chutney:


  1. Heat 2tsp oil in a pan add pepper corns,ginger,garlic, green chillies,sweet corn and tomato and 1/2 tsp of salt,saute until tomatoes are mushy.Switch off the gas and ,Let the mixture cool down completely.
  2. Now grind coconut and cooked corn-mixture to smooth paste with 1/2 cup of water and check for seasoning.
  3. Mix in lemon juice and serve with rotis and paratas.

Thursday, May 31, 2012

Kheema Parata(Minced meat)


I am here with one more famous parata from Punjab,which is not only available in Punjab but quite famous in Paratey wali galli in Delhi and also in our neighbouring country Pakistan.This parata is stuffed with lamb mince which makes a perfect choice for your lunch box.This is very simple and easy to make.My kids just love this parata.So normally i prepare them whenever i am free and freeze  so whenever they feel like having they just take it out and micro Or you can prepare this minced meat stuffing in advance and store it in the freezer for later use.

Ingredients( for kheema stuffing)
For 10 Paratas you need
Kheema-1/2kg
Potato(optional)-2( boiled and Mashed)
Besan/chick pea flour-1tbsp( Roasted)
Garam masala power-2tsp
Ginger-Garlic paste1tbsp
Red chilly powder-2tsp
Pudina-2tbsp( chopped)
Cumin seeds/Jeera-1tsp
Turmeric-1/4tsp
Salt to taste
Ghee or oil for frying

Method:

  • Heat oil in a shallow pan add cumin seeds when hot .Let it crackle for a second then add onions and stir until translucent .
  • Now add ginger garlic paste and fry till the raw smell goes.
  • Now add garam masala,red chilly powder, turmeric powder and saute for a second.
  • Now its time to add minced meat and salt to taste.Mix it well and cover it with a lid.Cook until all the juices dry out and the meat is tender.We want the stuffing to be dry so while making paratas it won't come out.
  • Once it is cooked add roasted besan , mashed potato and chopped mint leaves.Mix it well and switch off the gas.
  • You can make this a day before because it should  be cooled completely .






Ingredients (for dough)
Whole wheat flour-4 cups
Ajwain-1/2tsp
Ghee-1tbsp
Oil-2tsp
Salt to taste
Warm water for Kneading about 2 cups or as required


  • Knead the dough by first mixing ajwain,salt and oil to the the flour.Now slowly add warm water to the dry ingredients mixing the flour at the same time.Knead well to form soft dough.Make a depression in the centre and add ghee.Knead again.Cover with a wet cloth and keep aside for 30 minutes.


Method :-

  • Divide the dough into 10 balls.Dust a wooden board or flat surface with some flour.Now roll the dough ball into 4"disk .Spread 1tbsp of keema stuffing on the disk and seal it.


  • Repeat the procedure for all the other balls of dough.
  • Now dust the wooden surface again and roll each stuffed dough into a 6" parata.Gently roll the paratas other wise the stuffing will leak out.
  • Heat a tsp of ghee or oil on a tawa/griddle.Fry each parata for about 2 mins per side on medium flame.The parata should have brown flecks on the surface.
  • Serve hot with thick curd and pickle.


Monday, March 26, 2012

Banana Parata with Dalitoy... a GSB konkani cuisine

Banana parata with dalitoy
Parata is my favourite breakfast and it is easy ,healthy and good choice for kids lunch box. Here is one tasty banana flavoured   konkani parata in this i have used over ripe bananas .My kids love this  Parata a lot,instead of plain parata i prefer this banana parata for my kids lunch box as it is healty and  remains soft .Dali thoy( manglorean dal) makes very good combo ,even in local hotels they serve dal with this parata.
          

Ingredients for  the parata:-
Multi grain Wheat flour-2cups
Banana-2(small)
Salt to taste
Sugar(optional)-1tsp

Ingredients for the Dalithoy(dal):-
Toor dal/spilt pigeon peas/yellow lentil -1cup
Green chilly-4
Red chilly-2
Mustard-1/2tsp
Asafoetida-1/2tsp
Salt to taste
Curry leaves-1spring
Oil-1tsp

Method of making parata:-
  • Mash banana well with salt and sugar.
  • Now add Multi grain wheat flour and little water for kneading soft dough.
  • Knead  dough well until it is soft and keep covered for 30 mins.
  • After 30 mins make10 lemon sized balls and roll into a small circle.
  • Now sprinkle some flour and brush some ghee, fold this into triangle and roll it again .
  • Heat  tava/griddle and dry fry or apply some ghee  and serve hot with dalitoy.
Method of making Dali thoy(Dal)-
  • Pressure cook dal till tender or about 3 whistle.
  • After a its completely cool down take it out from the cooker and transfer into a sauce pan.
  • Now add slit green chillies and salt to taste.
  • Bring to boil until green chillies are cooked well.
  • Now heat a tsp of oil  for tempering in a pan.Now add mustard and let it crackle,then add red chilly pieces followed by curry leaves and Asafoetida and pour this over the dal and dali toy is ready to serve.

Note:-You can  serve this dal along with rice too.

Banana parata and Dali thoy


Thursday, March 1, 2012

Paratha parata...(layered parata)

Its my 100th post so wanted to prepare something special and thought of this  famous delhi street food ...paratha( means layered) parata from famous parata galli .This parata is easy and quick to make.So if you want some thing different then  try this parata  for a change..tastes awesome.You can pack this for your kids lunch boxes with little cheese while making the paratas to make it more yummy .
          


 sprinkle powders and coriander leaves
cut into 20 small pieces


stack the pieces
roll into thick roti



Ingredients:- 
Wheat flour-2 cups
chiily powder-2tsp
garam masala powder-1tsp
amchur powder-1/2tsp
coriander leaves chopped-1/2 cup
salt to taste
Ghee for frying parata


Method:-


  • Knead a soft dough using little wheat flour,oil,and salt using water as required for kneading.
  • Now make 5-6 big balls
  • Roll the balls into large round disk
  • Now apply ghee and dust some flour.
  • Now sprinkle chilly powder,garam masala,amchur powder and a little salt .At last sprinkle some coriander leaves as shown in the picture.
  • Now cut into small pieces about 20 small square pieces.
  • Now stack all the pieces and  press with the hands.
  • Now roll that into small thick roti
  • Heat the pan and fry the parata using heaped tsp of ghee on both the sides.





parath parata and Alu ki sabji
Serve hot with alu ki sabji or any other curries.

Friday, February 17, 2012

Palak Parata(spinach parata)


Ingredients:-
Palak(spinach)-2bunch
Wheat flour-3cups
Green chilly-6-7
Ginger-1 inch piece
Garlic-5-6 cloves
curd-1/2 cup
Salt to taste

Method:-
  • Grind palak,green chilly,ginger and garlic to fine paste with very little water.
  • Now add this paste to wheat flour and also add some salt 
  • Now knead soft dough using curd and little oil or ghee.
  • Now make 10-12  big lemon size balls and roll into disk 
  • Heate a  griddle or tava and fry on  both the sides using little ghee( clarified butter) or with any vegetable oil.
  • Serve hot with butter or curd or  with tomato sauce.

Monday, February 6, 2012

Stuffed Indian Bread with cottage cheese and peas(Matar Paneer kulcha)




Ingredients for  dough:-
Maida(all purpose flour)-2cups
Wheat flour-1cup
Active dry yeast- 1tsp
sugar-1tsp
ghee(clarified butter)-1tbsp
warm water-1/4 cup
Milk  for kneading dough

Method:-

  • To prepare yeast solution take a small bowl with little warm water mix in sugar and yeast.leave for 15 mins and your yeast is ready.
  • Sieve maida and wheat flour add salt and ghee. Mix it well.Now add prepared yeast.Knead the soft dough with milk.Leave it for 2 hours.

 Ingredients for  filling:-
Paneer(cottage cheese)-200 gms
Frozen peas or fresh peas-1cup
Garam masala-2tsp
Chilly powder-1/2tsp
Ginger-1inch piece
Garlic-6-7 cloves
Green chilly-4
Mint leaves-1tbsp chopped
Coriander leaves-1tbsp chopped
salt to taste


Method
  • Add all the ingredients except cottage cheese in a mixer grinder and grind it to a coarse paste. 
  • Now mix the paste to the cottage cheese and  prepare the filling 






Step 1

Step 2
Step 3

Step 4


Step 6
Step 5


How to proceed: 
Step 1-Make small balls from the dough and roll into disc shape. Add a spoon full of the prepared mixture.
Step 2-Now fold the one side 
Step3-Now fold the othe side.
Step4-Now fold both the side to make a square shape.
Step 5-Roll into square shape roties and brush ghee while rolling
Step 6- Fry the kulchas on hot griddle by applying ghee(clarified butter) on both the sides.

Serve hot with any salad or with chutney or with tomato sauce.



Tuesday, January 31, 2012

Methi Matar Parata

Paratas are my all time favorite breakfast because its easy to prepare.For my kids no matter what is the filling they would love to have it with homemade butter or with thick curd.This  methi matar parata is very aromatic which makeds different from other paratas as it has dry methi leaves(kasoori methi), ginger and garlic ,which goes well with green peas.Usually i always looking  for something simple yet tasty for my kids lunch box.Paratas are easy to carry as it wont mess their lunch box.so this is healthy breakfast for your family.






Ingredients:-


wheat flour-2 cups
Rava(wheat semolina)-1/2 cup
Green peas-1 cup
kasoori methi-1heaped tbsp
ginger-1inch piece
green chilly-5
garlic-5-6 cloves
garam masala-1tsp
turmeric-1tsp
chick pea flour(besan)-1/2 cup
cumin seed(jeera)-1/2tsp
salt to taste
ghee or oil for frying


Method:-

  • Mix wheat flour, rava and  salt .Add little water and oil ifto make a soft dough.You can add little oil or ghee while kneading the dough.
  • Grind coarsely green peas(if you are using dried peas then boil and mash it with a masher no need to grind)along with ginger,garlic and green chilly.
  • Now transfer the  coarsely ground paste to a bowl and add jeera,chick pea flour,turmeric,garam masala,karoorimethi and salt to taste.Mix all together and prepare a filling for parata.
  • Make round ball shaped filling and keep aside.


  • Heat the griddle and start making parata.1st take wheat dough and make lemon sized balls and fill it with filling ball,seal it properly and  gently roll it to circles.




  • now start frying parata.Heat tava and fry paratas on both sides by brushing some ghee or oil till brown spot appears.
  • If you want to avoid ghee then fry it like without oil on both the sides for a minute and then fry like pulkas directly over the gas burner as shown in the picture below.


Serve hot with curd or butter.

Tuesday, January 24, 2012

Gobi Parata



Ingredients:-
wheat flour-2 cups
cauliflower-2 cups(grated)
chilly powder-1tsp
ginger-1inch piece( finely chopped)
garlic-5 cloves( finely chopped)
garam masala-1tsp
coriander leaves-1tbsp( finely chopped)
salt to taste
oil -2tsp



Method:-
  •  Add oil,water and salt to taste to wheat flour and knead a soft dough.
  • Now make stuffing for parata using remaining ingredients.
  • Add salt just before making parata otherwise the stuffing will get soggy while rolling parata.
  • Now make balls from dough and stuff with the  2tsp cauliflower mixture and roll into thick roti.
  • now heat a skillet over midium flame add a spoon of ghee and fry parata on both the sides.


Serve hot with curd or mint chutney











暖暖日本在线观看高清中文-暖暖视频 高清 日本
瓦房店市| 辽中县| 平阴县| 南江县| 旬阳县| 介休市| 灵寿县| 东乡族自治县| 大厂| 鹤庆县| 武陟县| 九寨沟县| 鄱阳县| 郴州市| 桦甸市| 谷城县| 北京市| 彭州市| 洪洞县| 梓潼县| 和平区| 阿巴嘎旗| 肇庆市| 武鸣县|