Sabudana parantha(sabudana thalipeeth)

Sabudana parantha(sabudana thalipeeth)

  12:19 PM    Soniya

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Ingredients

• 2 cups  sabudana (wash well and drain water. Leave for 5 to 6 hours)
• 1 boiled potato( meshed)
• 2-3 green chillis (finely chopped)
• 1/2 cup coriander leaves (finely chopped)
• Curry leaves
• 2 tbsp peanut powder (dry roast and powder coarsely)
• oil or butter to fry
• salt to taste
• little oil to make dough

Method

1. Wash sabudana (sago) in running water till powdery substance is washed away. Drain water completely and leave covered for 5 to 6 hours or preferably overnight.
2. In a kadhai, dry roast peanuts and powder them coarsely with peel to retain their nutritive value.
3. Mesh  potato nicely..
4. Add potato, salt to taste, finely chopped green chillis,curry leaves, coriander leaves, peanut powder and 1 tsp sugar and knead to a soft dough.
5. you can add oil to prevent dough from sticking to your hands.
6. Take a cricket ball sized dough and flatten it into a chapatti on a tava using your finger tips or you can use wooden rolling board(`chakla) and keep polythene over it and then flatten it,turn that parantha in your palm and put it on tava. 
7. Add oil and cook on medium heat.
8. Turn over and cook both sides till thalipeeth is golden brown.
9. Serve hot with coriander chutney or lemon pickle.

New frosted cookies recipe

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Kuttu ka parantha

Kuttu ka parantha

  12:06 PM    Soniya

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 Ingredients:

    2 Cups Kuttu Atta
    1 tsp Rock salt
    2 Potatoes, boiled, peeled, and mashed
    2 green chilies, few curry leaves
    Dry flour for dusting
    Ghee or clarified butter for frying

 Method:

1. Combine together with the kuttu atta, potatoes, green chilly, curry leaves and salt.
2. Add sufficient water and make the flexible dough. Knead well.
3. Cover it and set aside for about half an hour.
4. Divide the dough into eight pieces and shape them into round balls using dry flour.
5. Roll out these balls into chapatti.
6. Heat a griddle(Tava). Reduce the flame to medium.
7. Put one paratha on the tava and pour ghee in the form of a trail along the outer edges of the paratha.
8. Flip when the underside is cooked. Apply the ghee on the exposed surface.
9. Again flip and cook on the other side.
10. Remove when well done on both sides.
11. Serve with either curd or chutney.

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singhare ke aate ka parantha

singhare ke aate ka parantha

  7:27 AM    Soniya

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Now navratri is going on and I am fasting for 9 days,so here is one of the delicious reciepe, I prepared singhare ke atte ka Parantha and dry aloo bhaaji curd with roasted groundnut(groundnut chutney).

Singhare ke aate ka Parantha

Ingredients

Singhare ka atta 2 cups
Boiled potato one
Green chilly 1 chopped
Water

Method

1. In singhare ka atta mash one boiled potato and add chopped green chilly.

2. Make dough with enough quantity of water.

3. Take one ball of dough. Put some dry atta and spread the dough with fingers.

4. Roast both sides on tava with little ghee on both sides till golden brown.

Sukhe Aloo/Dry Potato Bhaaji

Ingredients

Boiled Potato – ½ kg
Green Chilli – 2
Ginger paste 1 tsp
ghee
Rock salt to taste(sendha namak)
Curry leaves (few leaves)
Coriander leaves

Method

1. Cut the boiled potatoes in cubes or crush with hand.

2. In a kadai put desi ghee (pure ghee).

3. Add green chilli ,ginger paste, curry leaves and fry till ghee comes out.

4. Now fry the potatoes. Add the salt.

5. Garnish with coriander leaves

Groundnut chutney

Curd 1 cup
Groundnut(roasted) 3 tbs(grinded in mixer)
Green chilly 1
Rock salt to taste
Coriander leaves to garnish

For seasoning

1 tbsp ghee
curry leaves

Method

1. Mix curd,grinded groundnut , green chilly and salt.

    2.   Heat ghee in a seasoning kadhai and add green chilly,curry leaves.

    3.    Then put it into the chutney.
  
    4.Garnish with green chilly

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