Onion paratha
Kachori Paratha
Friday, May 9, 2014
Kachori Paratha
Category : Vegan, healthy fat
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level : Intermediate
Ingredients :
Stuffing:
1 c green peas frozen drained and crushed
1 tbs coconut fresh
1 tbs peanuts crushed
1 ts sesame seeds
1 ts garam masala
1 ts turmeric
1/4 ts asafoetida
1 ts chili powder
1 tbs sugar
salt as needed
1 c regular whole wheat soft dough
Mix stuffing ingredients.
Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all parathas.
*If you want to use fresh green peas- boil for 5 min (or soft), drain and use.
*Variation you can take fresh green chana or fresh green pigeon peas instead of peas
Preparation Time : 5 min
Cooking Time: 15-20 min
Skill level : Intermediate
Ingredients :
Stuffing:
1 c green peas frozen drained and crushed
1 tbs coconut fresh
1 tbs peanuts crushed
1 ts sesame seeds
1 ts garam masala
1 ts turmeric
1/4 ts asafoetida
1 ts chili powder
1 tbs sugar
salt as needed
1 c regular whole wheat soft dough
Mix stuffing ingredients.
Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all parathas.
*If you want to use fresh green peas- boil for 5 min (or soft), drain and use.
*Variation you can take fresh green chana or fresh green pigeon peas instead of peas
Peanut Chutney- Chat
This chutney is perfect for chat.
Category : Vegan, healthy fat, gluten free
Preparation Time : 5 min.
Cooking Time: nil
Skill level : Intermediate
Ingredients :
1 c raw peanuts
1/4 ts turmeric
1 green chili
lemon juice 1/4 c + as needed
salt as needed
1. Blend everything in semi smooth thick paste.
2. If more liquid needed take more lemon juice. (to keep it for longer time)
3. If less sour preffered then add some water instead of lemon but shelf life will be shorter.
4. keep it in airtight container in refrigerator.
5.Whenever needed take with dry spoon, mix with some water and use.
Category : Vegan, healthy fat, gluten free
Preparation Time : 5 min.
Cooking Time: nil
Skill level : Intermediate
Ingredients :
1 c raw peanuts
1/4 ts turmeric
1 green chili
lemon juice 1/4 c + as needed
salt as needed
1. Blend everything in semi smooth thick paste.
2. If more liquid needed take more lemon juice. (to keep it for longer time)
3. If less sour preffered then add some water instead of lemon but shelf life will be shorter.
4. keep it in airtight container in refrigerator.
5.Whenever needed take with dry spoon, mix with some water and use.
Stuffed Mushrooms
Category :Vegetarian, nut free, gluten free, low fat
Preparation Time :
Cooking Time:
Skill level : Intermediate
Ingredients :
12-15 mushrooms stems removed
1/2 ts olive oil
salt pepper
mushroom stems finely cut
1 tomato finely cut
1/2 onion finely cut
1 tbs frozen corn, thawed
1/2 tbs celery finely cut
2-3 garlic cloves minced
1/2 c cheese
1/2 ts chili flakes
1/4 ts roasted cumin seeds powder
salt as needed
1. In a bowl toss mushrooms with oil, salt, and pepper.
2. In second bowl mix the rest of the ingredients
3. Stuff mushrooms with the mix
4. Preheat oven at 300 degrees F
5. Bake mushrooms for 15-20 min. on a greased baking sheet.
6. Serve while warm
*If you want to substitute frozen corn with fresh corn- Depends on maturity, you need to cook before using.
Coconut Halwa
My mom's sister makes this and my girls just love it.
Category :Vegetarian, healthy fat, nut free
Preparation Time : 10 min.
Cooking Time: 20-30 Min.
Skill level : Intermediate
Ingredients :
1 ts ghee or butter
1 fresh coconut(brown) -grated
1 L milk
1 c sugar or as per taste
1. In a big pot heat ghee.
2. Add coconut and roast for 5 min.
3. Add milk - keep stirring to make sure that it's not sticking to the bottom.
4. Add sugar when almost no liquid left
5. When its starts releasing from bottom its done.
6. Turn heat off. Take the content out in a greased plate.
7. even out with greased bowl back.
8. Cut in to squares or diamonds.
Category :Vegetarian, healthy fat, nut free
Preparation Time : 10 min.
Cooking Time: 20-30 Min.
Skill level : Intermediate
Ingredients :
1 ts ghee or butter
1 fresh coconut(brown) -grated
1 L milk
1 c sugar or as per taste
1. In a big pot heat ghee.
2. Add coconut and roast for 5 min.
3. Add milk - keep stirring to make sure that it's not sticking to the bottom.
4. Add sugar when almost no liquid left
5. When its starts releasing from bottom its done.
6. Turn heat off. Take the content out in a greased plate.
7. even out with greased bowl back.
8. Cut in to squares or diamonds.
Gulabi Roti
Amazing taste. When I made this for the first time, my daughters had their friends over, so I gave them all a taste. Next thing I knew, all of it had vanished. Gulab means rose. It is extremely fragrant.
Category :Vegetarian
Preparation Time : 10 min.
Cooking Time: 20-30 Min.
Skill level : Intermediate
Ingredients :
1 ts ghee or butter
1 c skim milk powder or non fat dry milk
1/2 c grated fresh Khova
1 c sugar or as per taste
1/2 c rose petals washed and sun dried
1 ts cardamom powder
2 tbs almonds and cashews very thinly sliced in slicer(optional)
2 c regular whole wheat soft dough
1. In a wok heat ghee.
2. Roast milk powder, khova at medium low. Be sure not to burn it.
3. Roast till fragrant
4. Add sugar, rose petals and keep roasting
5. When its starts making like ball its done
6. If it does not form a ball then add 1-2 ts milk
7. It should be able to form a soft ball
8. Mix cardamom and nuts allow it to cool
Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis.
Category :Vegetarian
Preparation Time : 10 min.
Cooking Time: 20-30 Min.
Skill level : Intermediate
Ingredients :
1 ts ghee or butter
1 c skim milk powder or non fat dry milk
1/2 c grated fresh Khova
1 c sugar or as per taste
1/2 c rose petals washed and sun dried
1 ts cardamom powder
2 tbs almonds and cashews very thinly sliced in slicer(optional)
2 c regular whole wheat soft dough
1. In a wok heat ghee.
2. Roast milk powder, khova at medium low. Be sure not to burn it.
3. Roast till fragrant
4. Add sugar, rose petals and keep roasting
5. When its starts making like ball its done
6. If it does not form a ball then add 1-2 ts milk
7. It should be able to form a soft ball
8. Mix cardamom and nuts allow it to cool
Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis.
Sweet Fresh Coconut roti
It is worth every bit of energy it takes to make this. Absolutely DELICIOUS.
Category :Vegetarian, healthy fat, nut free
Preparation Time : 10 min.
Cooking Time: 30 Min.
Skill level : Intermediate
Ingredients :
1 ts ghee or butter
1 c skim milk powder or non fat dry milk
1 c grated fresh coconut
1 c sugar or as per taste
1/2 ts cardamom powder
1 c regular whole wheat soft dough
1. In a wok heat ghee.
2. Roast milk powder at medium low. Be sure not to burn it.
3. Add coconut and roast until fragrant
4. Add sugar and keep roasting
5. When its starts making like ball its done
6. If it does not form a ball then add 1-2 ts milk
7. It should be able to form a soft ball
8. Mix cardamom and allow it to cool
Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis
Category :Vegetarian, healthy fat, nut free
Preparation Time : 10 min.
Cooking Time: 30 Min.
Skill level : Intermediate
Ingredients :
1 ts ghee or butter
1 c skim milk powder or non fat dry milk
1 c grated fresh coconut
1 c sugar or as per taste
1/2 ts cardamom powder
1 c regular whole wheat soft dough
1. In a wok heat ghee.
2. Roast milk powder at medium low. Be sure not to burn it.
3. Add coconut and roast until fragrant
4. Add sugar and keep roasting
5. When its starts making like ball its done
6. If it does not form a ball then add 1-2 ts milk
7. It should be able to form a soft ball
8. Mix cardamom and allow it to cool
Making roti
1. Take a walnut-sized ball of dough
2. Make two disks out of it
3. Roll the two disks into small circles with a rolling pin
4. Now sandwich the two disks with a little ball of filling (a little larger than the size of a walnut)
5. Seal the edges perfectly
6. With the help of a hand or rolling pin, roll it out into a circle
7. On heated griddle lay the roti at medium low temperature
8. After 5 seconds turn it over
9. When its golden-brown turn it over again
10. When its golden-brown both side it's done.
11.Serve warm. You can apply ghee if you like.
12. Repeat the process for all the rotis
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