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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Carrot Halwa

Carrot Halwa

  5:21 AM    Soniya

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carrot halwa

Ingredients  Carrots – 1 kg Khoya – 60 gms Milk – 1 litre Flaked almonds – 3 tbsp Sugar – 1 cup Crushed pistachio – 4 tsp Green cardamom powder – 1 tsp Raisins –  5 tsp Ghee – 100 gms

Preparation Time     50 minutes

 Method

• Peel, wash and grate the carrots.
• Grate the khoya.
• Heat ghee , add the carrots and the khoya (leaving 2 tsp for garnishing) and sauté for 1–2 minutes.
• Now add the milk and cook on medium flame, stirring at regular intervals initially and then continuously for 10 – 15 minutes.
• Add sugar, raisins and cardamom and again cook for a further 10 – 15 minutes or till carrots are tender and the liquid has evaporated.
• Once the Halwa starts leaving the sides of the pan, lower the flame and cook for 1-2 minutes stirring vigorously.
• Remove from flame. Serve hot or cold garnished with khoya.

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Apple Cake

Apple Cake

  1:42 PM    Soniya

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Ingredients Butter – 175 gms, plus extra for greasing Apples – 3 medium Dates, halved, stoned and finely chopped – 100 gms Eggs - 3 Self raising flour – 350 gms Blanched hazelnuts, roughly chopped – 100 gms Ground Cinnamon – 2 tsp Sugar – 175 gms

Method

• Heat oven to 180°C. Lightly butter a deep 20cm loose-based or spring form round cake in, then line the base with baking parchment.
• Melt the butter by heating it and then cool it for 5 minutes. Crack the eggs into the butter and beat well. Mix the flour with the cinnamon and the sugar.
• Core and cut two apples (unpeeled) into bite-size chunks. Mix the apples into the flour along with the dates and half of the chopped hazelnuts.
• Pour the egg and butter mixture into the flour mixture and gently stir together. Spoon into the tin, smooth the top.
• Thinly slice the remaining apple (unpeeled) into circles, discard the pips, and then arrange over the top of the cake. Sprinkle over the remaining hazelnuts.
• Bake for 50 mins-1 hr until the cake is cooked and risen. Check if it is done by pushing a skewer into the centre – it should come out clean.
• Remove the cake from the tin, peel off the paper and transfer the cake to a wire rack. Cool completely. Keeps for up to 3 days.

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DELITIOUS BREAD PAKORA

DELITIOUS BREAD PAKORA

  1:05 AM    Soniya

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1.bread pakora:

ingredients
Bread slice
garlic-8-10
salt
Ajwain(Carom seeds)
Green chilli 1-2
Coriander Leaves
oil
Gram flour
Method:
besan main salt chilli garlic paste ajwain hara dhaniya daal kar thoda gadha bhajiya ke ghol jaise bana lo bread ko triangle shape main kaat kar us ghol main duba kar medium anch main thoda lal hote tak talo aur ketchup ke saath serve karo.

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