Moong Dal Paratha

 

INGREDIENTS         

1. 1 cup Moong dal(Green gram dal) (boiled and mashed)
2. 2 cups of Whole wheat flour(Atta)
3. 1/4 cup Mint leaves chopped(Pudina Patta)
4. 1 tsp of Ginger Garlic paste(Adrak Lahsun paste)
5. 1/2 tsp Turmeric powder(Haldi powder)
6. 1 tbsp Sesame seeds (Til seeds)
7. 1/4 tsp of Asafoetida(Hing)
8. 1 tsp  of Red chilly powder(Lal mirch powder)
9. Oil
10. Salt as per taste

METHOD

1. In a large mixing bowl, add mashed Moong dal, Mint leaves, Ginger Garlic paste, Turmeric powder, Sesame seeds, Asafoetida(Hing),Red chilly powder, Salt and mix well.

2.  Add Wheat flour, oil and knead the dough.
3. The dough will be kneaded with boiled Moong dal.
4. Knead it to form a smooth and soft dough.
5. No water is required while kneading, but if required add little water into it.
6. Rest it for 10 minutes.
7. Take a medium size ball from the dough. Roll it and flatten it.
8. Dust some Wheat flour and roll it into a thin circle like chapati.
9. Heat the tava on a medium flame. When tava is hot, place the paratha and cook it for a minute.
10. When tiny bubbles start to appear on it, flip and cook the other side of paratha by spreading oil over it.
11. Press it gently with spatula and flip it until golden brown spots appear on both sides.
12. Finally parathas are ready to serve with Raita or Pickle.

Beetroot Paratha

 

INGREDIENTS

FOR DOUGH:         

1. 2 cups of Whole wheat flour (Atta)
2. 1/2 tsp of Carom seeds (Ajwain seeds)
3. salt to taste
4. 1/2 tsp of Amchur powder(Dry Mango Powder)
5. 1/2 tsp of Chilly powder
6. 2 tbsp of Coriander leaves(Dhania Patta)
7. 2 tbsp of Curd (Dahi, Yogurt)
8. Water as per required
9. 1 tsp of oil

BEETROOT PASTE:

1. 1 cup of Beetroot grated(Chukander)
2. 1 tsp of Ginger Garlic Paste(Adrak Lahsun Paste) 
3. 1/2 tsp of Garam masala
4. 2 tbsp of Water.

METHOD

For Beetroot Paste:

1. Firstly grind grated beetroot(chukander), add ginger garlic paste(adrak lahsun paste), garam masala and 2 tbsp of water in a mixer jar.Grind it into a smooth paste.

For Dough (Atta):

1.  In a large mixing bowl, add 2 cup of Whole wheat flour (Atta), Carom seeds(Ajwain seeds), Amchur powder(Dry mango powder), Red chilly powder, 1 tsp of Oil and Salt.
2. Mix well , make sure that all the spices in the flour are combined well.
3. Now add above Beetroot paste, 2 tbsp of Coriander leaves (Dhania patta) and Curd (Dahi,yogurt)
4. Knead the dough well, by adding little Water if required.
5. Knead it to form a smooth soft dough.
6. Rest the dough for 10 mins.

For Paratha :

1. Take a medium size ball from the dough.
2. Roll it and flatten it. Dust some wheat flour and roll it into a thin circle like chapati.
3. Heat the tava on medium flame. When tava is hot, place the paratha and cook it for a minute.
4. When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading oil over it.
5. Press it gently with spatula and flip it until golden brown spots appear on both sides.
6. Finally serve it with curd, raita or pickle(achar).

Palak Paratha

 

INGREDIENTS         

1. 2 cups of Whole wheat flour(Gehu ka atta)
2. 1 1/2 cup of Palak leaves(Spinach)
3. 2 Green chillies(Hari Mirch) chopped
4. 1 inch Ginger(Adrak) grated
5. 1/4 tsp of Carom seeds(Ajwain)
6. 1 tbsp of Sesame seeds(Til)
7. Water as per required
8. Salt to taste
9. Oil

METHOD

1. Rinse Palak leaves(Spinach) very well in water. Drain it.
2.  Heat water in a pan and boil Palak (Spinach) for 5 minutes and strain it.
3.  Add Ginger(Adrak) and Green chillies(Hari mirch) with blanched Spinach(Palak)and   make a smooth paste without adding water in a mixer.
4.  In a large mixing bowl take 2 cups of Whole wheat flour (Gehu ka atta)
5.  Add 1/4 tsp of Carom seeds(Ajwain), 1 tbsp of Sesame seeds(Til) and Salt as per   required. Mix it
6.  Then add Palak(Spinach)paste along with 2 tsp of oil . Mix well.
7.  After mixing, knead it as per water required.
8.  Knead it into a smooth dough.
9.  Rest the dough for 10 minutes
10.  Now for Paratha, take a medium size ball from the dough.
11.  Roll and flatten it. Dust some Wheat flour(Gehu ka atta) and roll it into a thin circle like chapati(roti).
12.  Heat the tava on a medium flame. When tava is hot place the rolled paratha and cook it  for a minute.
13.  When tiny bubbles start to appear on the surface, flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil over it.
14.  Press it gently with spatula and flip until golden brown spots appear on both sides.
15.  Finally serve Palak Paratha(Spinach paratha) with Pickle(Achar), Curd(Dahi, yogurt) or Raita.
 

Methi Paratha

 

INGREDIENTS         

1. 1/2 cup Methi leaves also called as Fenugreek leaves chopped
2.  1 cup of Whole wheat flour (Gehu ka atta)
3.  1/4 cup  of Gram flour(Besan)
4.  2 tsp of Ginger Garlic paste(Lahsun Adrak Paste)
5.  1 tsp of Green chillies finely chopped (Hari Mirch )
6.  2 tbsp of Curd(Dahi, Yogurt)
7.  Water as per required to knead the dough
8.  Salt to taste
9.  a pinch of Turmeric(Haldi)
10.  Oil.

METHOD

1.  Rinse 1/2 cup of Fenugreek leaves(Methi leaves) properly. Drain it completely. Chop the methi leaves finely and keep aside.

2.  In a bowl add 1 cup of Whole wheat flour (Gehu ka atta), 1/4 cup of Gram flour(Besan) and salt as per taste.
3.  Then add chopped Methi Leaves, chopped Green chillies(Hari mirch), Ginger Garlic paste (Lahsun Adrak paste), 2 tbsp of Curd(Dahi, Yogurt), pinch of Turmeric(Haldi)  and 1 tbsp of Oil and mix everything together.
4.  Now add Water to knead it into a dough .
5.  Knead  to a smooth dough. Apply Oil on top of the dough if needed.
6.  Cover the dough with a cloth or a plate and keep it aside for 5 minutes.
7.  Take each portion of dough and give it a  round shape like ball and press it between your palms.
8.  Roll it out with a circle having 4-5 inch diameter, spread few drops of oil over one half portion using a spoon.
9.  Fold it into a half circle, again spread few drops of oil over it and fold into a triangle.
10.  Coat the triangle shaped pattie with dry Wheat flour (Gehu ka atta) and roll it out into a thin triangle having approx 6-7 inch long sides.
11.  Heat the tava over medium flame. When tava is hot, place the roll paratha over it.
12.  When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil over it.
13.  Press it gently with spatula and flip it. Cook until golden brown spots appear on both sides.
14.  Finally serve Methi paratha with raita and pickle.
 

Potato Smiley

 

INGREDIENTS         

1. 4 Boiled Potatoes(Aloo) 
2. 1/4 cup (4 tbsp) fine Semolina(Rava, Suji)
3. 1/4 cup (4 tbsp) Corn Flour (Makka Atta)
4. Salt as per taste
5. 1/2 tsp of Black Pepper Powder (Kali mirch powder)
6. Oil for frying

METHOD

1. Grate Boiled Potatoes(Aloo) and keep it in a large bowl.
2. Add 1/4 Cup (4 tbsp) of fine Semolina(Rava, Suji), 1/2 tsp of Black Pepper(Kali Mirch)  and mix it. You can grind fine Semolina(Rava, Suji) in a grinder and mix it.
3. Further add 1/4 cup (4 tbsp) of Corn Flour (Makka atta) into the potato mixture and   combine well. Add more Corn Flour if required.
4. Form a Soft non-sticky dough.
5. Now cover the potato dough with a plastic foil and refrigerate for 1 hour  (make sure don't keep in a freezer). This helps the potato smiley from breaking   in oil and can retain its shape.
6. After 1 hour take out the potato dough from the refrigerator.
7. Take a large ball from the potato dough and flatten slightly thick on butter paper  or plastic sheet.
8. Butter paper or plastic sheet helps to avoid dough to stick.
9. After flattening the dough, cut it into round shape by using cookie cutter or small bowl.
10. Also by using straw make eyes and use spoon to make smile.
11. Deep fry the potato smiles into hot oil, till it get golden brown and crispy.
12. Stir potato smiles occasionally and fry it keeping the flame on medium. Drain the smiles on absorbent paper.
13. Finally serve potato smiley with tomato sauce, chutney or Mayonnaise.

Tips:

1. The dough(Potato dough) remaining after cutting the rounds(potato smiley) can be used to make more smileys
2. Serve Smiley immediately so as to maintain the crispiness.
3. For more spicy taste you can also add chilly powder.

Wheat Flour Balushahi

 

INGREDIENTS         

       BALUSHAHI RECIPE:

1. 1 1/2 cup of Whole Wheat flour (Gehu ka Atta)
2. 1/2 tsp of Sugar(Chinni)
3. 1/2 tsp of Baking Powder
4. Pinch of Salt
5. 1/4 cup of Ghee (Clarified butter)
6. 1/4 cup of Curd(Yogurt, Dahi)
7. 1/4 cup of Water (You can use more water as required)
8. Oil for frying

        SUGAR SYRUP:

1. 1 cup of Sugar
2. 1/2 cup of water
3. 1/4 tsp of Cardamom powder(Elaichi powder)
4. Half Lemon Juice

METHOD

    

Balushahi dough:

1.  In a bowl take 1 1/2 cup of Wheat flour(Gehu ka atta). Add 1/2 tsp of Sugar(Chinni), 1/2 tsp of Baking Powder and pinch of Salt, Mix well.
2.  Add 1/4 cup Ghee (Clarified butter) and mix it, crumble the mixture.
3.  Further add 1/4 cup of Yogurt(Curd, Dahi) and combine well.
4.  Now add 1/4 cup of Water as per required and start making dough, without kneading.
5.  Cover the dough with a moist cloth for 20 minutes.

Sugar Syrup:

1. In a heavy bottom pan prepare sugar syrup by dissolving 1 cup of Sugar and 1/2 cup of Water.
2.  Now boil for 5 minutes or till the sugar syrup turns slightly sticky.(If you want you can boil sugar syrup for 1 string consistency).
3.  Add 1/4 tsp of Cardamom powder (Elaichi powder) and mix well , also squeeze half lemon juice. Sugar syrup is ready, cover and keep aside.

Balushahi Frying Procedure:

1.  After dough has rested for 20 minutes, slightly knead the dough.
2. Take a small part from the dough and make a round shaped ball.
3. Make a dent in a center of a ball with the help of thumb.
4. Heat Oil in a kadai. Deep fry in a medium hot oil on a low flame .
5. Do not crowd the round shaped balls(Balushahi dough) as it will puff up slightly while frying.
6.  After two minutes, the Balushahi will start to float.
7.  Stir occasionally and fry on both sides, keeping the flame into low.
8.  Fry it (Balushahi) till it turn golden brown and crisp. It will take 10 to 15 minutes.
9.  When Balushahi turn golden brown and crisp, drain off the excess oil over kitchen towel.
10. Drop Balushahi into warm sugar syrup immediately. Coat it with sugar syrup on both sides foe 10 to 15 minutes.
11. Finally serve the Balushahi recipe , garnish with few chopped Almonds(Badam) 

Instant Rava Idli

 

INGREDIENTS         

1. 2 cups of Semolina(Rava/Suji)
2. 1 cup of Yogurt (Curd/ Dahi)
3. 1/2 tsp of Salt
4. 1/4 cup of Water
5. 1/4 tsp of Baking Soda(Cooking soda)
6. 1/4 tsp of Baking Powder
7. 1/2 tsp of oil.

METHOD

1.  In a large pan roast 2 cup of Semolina(Rava/Suji) for 5 minutes.
2. Allow it to cool completely and then transfer roast Semolina(Rava/Suji) in a mixing bowl.
3. Add 1 cup of Yogurt(Curd/Dahi), 1/2 tsp of Salt and combine it well without forming any lumps.
4. Allow it to rest for 30 minutes till Semolina(Rava/Suji) absorbs water.
5. Again add 1/4 cup of Water as required, so as to prepare idli batter consistency
6. Now just before steaming the idli, add 1/4 tsp of Baking Soda(Cooking Soda), 1/4 tsp of Baking Powder with 1/2 tsp of oil and mix it well.
7. Pour the batter immediately on to greased idli plate.
8. Steam them on medium flame for 15-20 minutes till the idli are completely cooked.
9. Finally serve it with Sambar and Chutney.

Whole Wheat Mysore Bonda (Bhajiya)

INGREDIENTS         

1. 1 cup Whole wheat flour(Gehu ka atta)
2. 1/4 cup Rice flour(Chawal ka atta)
3. 1/2 tsp of Cooking Soda(Khane ka soda)
4. 1/2 tsp of Cumin seeds(Jeera)
5. 1/2 cup of Curd (Plain Yogurt) or Dahi (slightly sour works well)
6. 3 to 4 tbsp of Water(use more if needed)
7. 2 tbsp of Onion(Pyaz) finely chopped
8. 2-3 Green chillies (Hari Mirch) de-seeded and finely chopped
9. 1/2 tsp of Ginger(Adrak) grated or finely chopped
10. 2 tbsp of Coriander leaves(Cilantro)(Hara Dhania) finely chopped
11. Salt(as per taste)
12. Oil for frying

METHOD

1.  In a mixing bowl, add Wheat flour(Gehu ka atta), Rice flour(Chawal ka atta), Cumin seeds(Jeera) mix all ingredients well.
2.  Now add chopped Onions(Pyaz) , Green chillies(Hari mirch), Ginger(Adrak), Coriander leaves(Hara Dhania).
3. Pour 1/2 cup of Curd(Dahi) into it. Add 3 tbsp of Water, if you want you can add more water.
4. Make sure add Water little by little, mix to make a thick batter. Preferably the batter should like Vada batter consistency.
5. Mix well to make thick batter of dropping consistency, but if you add more water then batter ends up runny consistency.
6. Mix well with your hand in one direction. Beat the batter making sure to incorporate as well.
7. Cover and rest for 2 hours for best result. If Curd(Dahi) is sour then 30 minutes is enough.
8.  After 2 hours, mix the batter again. Add Salt, Cooking soda(Khane ka soda) and mix well.
9. Heat enough Oil to deep fry. The heat required for the recipe should be medium high which means not too smoking hot.
10. Check the heat by dropping a small bit of batter. The bit should come up slowly on the top, which means, you can fry bondas (bhajiyas).
11. Now pinch a small ball sized batter and drop it in a hot oil, keeping the flame on medium heat.
12. Stir and fry uniformly.
13. Drain off the Mysore bondas once it turns golden brown and crisp.
14. Finally Mysore Bonda(Bhajiyas) is ready to serve. Enjoy it with coconut chutney , tomato sauce or sambar.