Stuffed Paratha Series: Mixed Veg Paratha

Make paratha atta using wheat flour, salt, oil and water

 

Ingredients:

Carrot, Palak, Cabbage, french beans, capsicum, curry leaves, kothmari, onion, green chilli, olive oil,

Masalas used:

Salt to taste

Method:

 1.       Finely chop all mentioned ingredients.

 2.       Pour olive oil into a pan over a low flame.

 3.       Add onions first, allow to pink slightly

 4.       Add remaining ingredients and stir till palak is soft.

 5.       Add salt and mix, turn off flame.

 6.       Roll out two small rotis, place stuffing in the middle, seal rotis from side, dust in flour and roll out.

 7.       Cook stuffed parantha on gas over low flame on a heated tava, adding little ghee to aid in better

        cooking.

 8.    Ensure both sides are well cooked before serving hot with curds & pickle

Baked Beans Pakode

Ingredients:

Baked Beans, chana atta (besan), onion, green chilli, kothimeer, paneer/cheese, rava, bread/cornflake crumbs, oil to fry

Masalas:

Salt to taste, turmeric, red chilli, dry mango powder, dhania-jeera powder, tomato sauce

Method:

 1.       Finely chop onion, green chilli, kothimeer and paneer/cheese.

 2.       Heat oil in frying pan.

 3.       Transfer coarsely ground ingredients into bowl, add masalas and mix.

 4.       Form little balls from this dough and roll in bread/cornflake crumbs (run bread/corn flakes through

        dry blender to make powder)

 5.       Deep fry till golden brown, remove and place on tissue to absorb extra oil.

 6.       Serve up and enjoy with any sauce/dip of your choice.

Note: Pakoda ingredients can be made from any leftover cooked vegetables, dals and rice by combining the same, adding chana atta, rava, chopped onions – green chillies – kothimeer and mentioned masalas. You can also use up any leftover, uncooked veggies with same ingredients plus mashed potato.

Tri-dal Delight!

Ingredients:

Half green gram dal, black urad dal, chana dal, tomato, onion, green chilli, clove, cardamom, rai, jeera

Masalas used:

Salt, turmeric powder, red chilli powder, raj masala, dhana-jeeru powder

Method:

 1.       Puree the tomato, green chilli and onion

 2.       Put some cookining oil in a small pressure cooker.

 3.       Add asafetida and the tomato-chilli-onion puree.

 4.       Add salt (to taste), turmeric powder (a pinch), red chilli powder, little dhana-jeeru powder and a

        pinch of raj masala.

 5.       Allow to cook for 2-3 minutes on a medium flame.

 6.       Take equal parts of all 3 dals, wash and add with enough water and allow to cook well under

        pressure.

 7.       When cooked, stir well and sprinkle kothmeer on top.