Mattar Paranthe

Mattar (Green Peas) is one of the vegetables which most people don’t love to eat. It is always a task at hand to make them have sabzi or gravy made from it. I personally don’t like them too. You can always find a pile of peas in my dish at the end of supper 😉 My mother in law found out a very simple and not easily detectable way to eat matter;  Mattar Paranthe.

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Ingredients:

  •  
  • Mattar (Green Peas) – 2 cups
  • Wheat Flour – 1 cup
  • Soy Flour – ¼ cup
  • Boiled oil (Mohan) – ½ cup
  • Green Chili – 5 nos.
  • Ginger – ½ inch
  • Coriander Cumin Powder – 2 tblspn
  • Lemon – ½ nos.
  • Fennel Seeds (Sauf) – 1tspn
  • Whole Cumin  – 1 tspn
  • Carom Seeds (Ajwain) –  a pinch
  • Salt  –  to taste

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Method:

  1. Boil Mattar in a bowl with little water for around 10 mins. Take care it should not get overcooked.
  2. Take the boiled matter, green chili and ginger into a mixer and grind them into a fine paste.
  3. Now take this paste into a wide mixing bowl and add both wheat and soy flour to it.
  4. Now add all the species as mentioned above in the ingredients list.
  5. Mix everything with your hand to form dough. If you think the matter paste is not enough to bind the flour into dough, then you can add little by little more water till you knead it into fine dough. Make sure the dough is not too hard or too soft.
  6. Heat a non stick tawa.
  7. Make small equal sized balls out of the dough and roll each ball into a thick/thin roti (as per your preference).
  8. Carefully transfer the parantha on the tawa and cook for few seconds. Apply little ghee/oil and flip the parantha. Apply ghee/oil on the other side too and cook, turning sides, till both sides are equally golden.
  9. Transfer onto a serving plate and serve.

You can serve matter parantha with plain curd, raita or makhan. I served it with tamatar shorba in breakfast to my husband. He loved the combination. I have already shared its recipe before on our blog. Click to see the recipe of Tamatar Shorba.

Till then keep cooking!!

Cheers,

Nidhi

Aaloo Paratha

Aloo Paratha is a very important part of Punjabi cuisuine. Whenever I used to visit my mom during holidays, she would ask “kya khayegi” and the first dish which used to strike my mind is ‘Aloo ke parathe’. I just cannot forget those yummy mummy days!! Love you mom 🙂

Ingredients For Stuffing:

  • Potato – 5 medium size (boiled, peeled and mashed)
  • Cauliflower – ¼ cup (grated and squeezed)
  • Onion – 1 medium (chopped)
  • Raddish – ¼ cup (grated and squeezed)
  • Green Chillies – 2 nos (cut into small pieces)
  • Ginger paste – 2 tsp
  • Salt – to taste
  • Coriander powder – 2 tsp
  • Red Chilli Powder – 2 tsp
  • Dry Mango powder – ½ tsp
  • Coriander leaves – few chopped

Ingredients For Dough :

  •  Wheat Flour – 2 cups
  • Water

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Method:

  1. Knead the soft and smooth dough with enough water. Keep it aside for fifteen minutes.
  2. Divide the dough into six equal proportions.
  3. Take a bowl. Add boiled potatoes, cauliflower and raddish.  Mix them well.
  4. Add chopped onion, green chilli and ginger paste.
  5. Further add salt, red chilli powder, dry mango powder and coriander powder. Mix well. Add coriander leaves and mix.
  6. Divide the stuffing into six equal proportions.
  7. Roll out one portion of the dough into a circle. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Again roll out into a circle.
  8. Cook on a hot griddle (tava), using a little olive oil, until both sides are golden brown and properly cooked.
  9. Repeat with the remaining dough and stuffing to make other parathas.
  10. And the delicious Aloo paratha is ready !! 

I love Aloo Paratha served with raita !!!! Its just irresistable!!

It can also be served with homemade butter or clarified butter (ghee) or pickle or green chutney!!

Continue Cooking!!

Nancy

Khasta Matar Kachorii

Today I am here with another recipe ‘Matar Kachori’. My husband recently got a job change and we shifted from Mumbai to Rajasthan. Kachoris are important ingredient of rajasthani cuisine. I was going through a food blog where I saw the recipe for Matar Kachori and instantly tried it….:-)

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Here we go,

Ingredients:

For Cover:

  • All purpose flour (Maida) – ½ cup
  • Wheat Flour – ½  cup
  • Semolina (Rawa) –  ¼ cup
  • Oil – 1 tsp
  • Salt – to taste
  • Water – 1 cup

For Stuffing:

  • Green Peas (boiled and semi mashed)  – 1 cup
  • Ginger Paste – ½ tsp
  • Green Chilli – 1 small
  • Red Chilli Powder – ¼  tsp
  • Turmeric Powder – ¼  tsp
  • Coriander Powder – ¼  tsp
  • Fennel Powder –  ¼  tsp
  • Chaat Masala – ½ tsp
  • Dry Mango Powder – ½ tsp
  • Cumin Seeds –  ½ tsp
  • Gram Flour – 2 tsp
  • Salt – To Taste

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Method:

  1. Take a big bowl and sift the maida and wheat  flour. Add rawa, oil, salt and water. Knead into a tight dough. Cover with a damp cloth and keep it aside for half hour.
  2. Heat little oil, add cumin seeds. Add green chilli and ginger paste. Saute for a while and add mashed peas.
  3. Add all the dry spices and sauté for two minutes.
  4. Add gram flour and sauté for another minute.  Allow it to cool at room temperature.
  5. Make equal sized eight balls from the dough and Roll out one portion of the dough into a circle. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
  6. Heat Oil at medium flame for deep frying. Fry the kachoris till crisp and golden brown.

 

Serve hot with green chutney or tomato ketchup in morning or evening breakfast!!

This can also be used as side dish for lunch.

Cheers,

Nancy

Peas Paneer

Last year I went to Ladakh on a tour. During that tour we visited a place named Nubra Valley. There were small huts made of bamboo sticks. A different place to visit. Well the chef of the kitchen was very friendly and after almost 10 days we got an opportunity to eat home made food. The chef gave us an opportunity to cook with him. And this recipe is from his kitchen !!

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Ingredients:

  •  Paneer – 150 gms (cut into one inch cube)
  • Peas – one cup
  • Onion – 2 big (cut into pieces)
  • Tomato – 2 big (cut into pieces)
  • Green Chili – 2 nos
  • Garlic cloves – 7-8 nos
  • Ginger – 1 inch piece
  • Cumin seeds – ½ tsp
  • Cardamom powder – ½ tsp
  • Salt – to taste
  • Turmeric powder – 1 tsp
  • Coriander powder – 1 tsp
  • Red Chilli Powder – 2 tsp
  • Garam Masala – 1 tsp
  • Milk – 1 cup
  • Butter (fat free) – 2 tsp
  • Olive oil

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Method:

  1. Heat two tablespoon of olive oil in a non stick pan. Add little salt, a pinch of turmeric powder, ½ tsp red chilli powder. Put paneer pieces . Sauté light handedly and cook for two minutes. Close the flame.
  2. Boil a glass of water in a pan.  Put the peas in the boiling water and keep it aside for fifteen minutes. This will make peas little soft.
  3. Heat two tablespoon of olive oil in a non stick pan and add jeera, green chilli, garlic cloves and ginger. Sauté for a minute and add onion pieces. Saute for another two minutes and add tomato. Add salt, turmeric powder, coriander powder, red chilli powder, garam masala, cardamom powder. Saute till you get nice aroma and color of all the spices. Let it cool.
  4. Add this point add a few drops of cooking red color (this is optional, I generally do not use any colors).
  5. Now transfer the mixture in a grinder and add milk.
  6. Heat butter in a nonstick pan and pour the mixture from the grinder. If the mixture seems to be little thicker you can add more milk. Sauté for two minutes and add peas.
  7. Let it cook on slow flame with covered lid for next ten minutes. Saute in between.
  8. Add paneer pieces, sauté for one minute and close the flame. Garnish with chopped coriander leaves.
  9. Peas Paneer is ready !! 🙂

Serve hot with Naan, kulcha or paratha!!

Happy eating!!

Cheers,

Nancy

Tamatar Shorba

 

Tamatar Shorba is not a soup, it is a gravy which can aptly be combined with rice, parantha, dosa or work just as drink. It is a gravy which can easily be made in no time when you dont want to cook much and is tasty to eat.

For today’s breakfast I have combined it with Mattar Parantha, a combination my family likes.

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Ingredients:

 

  • Big Tomato   –   5 Nos.
  • Thick Coconut Milk  –   1 cup
  • Garlic  –  5 cloves, finely chopped
  • Green Chili  –  2 nos.
  • Corn Flour  –  1 tspn
  • Whole Cumin  –  1 tspn
  • Curry Leaves  –  a sprig
  • Black Pepper powder  –  1 tsp
  • Butter  –  ½ tbsp
  • Salt  –  to taste

 

Method:

  1. Boil tomato in a bowl with little water for around 10-15 mins. Take care it should not get overcooked.
  2. Once boiled, let tomato cool down for few minutes. It’s necessary so that the hot tomato will not splutter on you when it will be grinded.
  3.  Transfer tomato into a mixer and grind them into a thick fine paste.
  4. In a pan melt the butter on a low flame and then add cumin seeds and curry leaves.
  5. When they splutter add garlic and green chili. When garlic turns light brown add grinded tomato paste and coconut milk to it. Add salt to taste and black pepper.
  6. Meanwhile in a small bowl take corn flour and add a spoon or two of water to make
  7. paste. Pour this paste into the tomato gravy and let it cook till single boil.

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Notes:

  1. Note that tomato is not pressure cooked. Pressure cook will make them too soft, while boiling them in an open bowl will make them soft enough for our gravy.
  2. I have not sieved the grind-ed tomato paste because tomato skin will not come out as it comes out during pressure cooked tomato.
  3. Do not grind the tomato while they are very hot, they might come flying on you.
  4.  You can use freshly grind-ed pepper powder which gives a unique flavor to the gravy.

 

Serve the shorba hot with Dosa, Parantha or Rice. You can garnish it by adding chopped coriander leaves on the top.

 

Nidhi

 

Small Onion Samosa

Small Onion Samosas, give remembrance to college canteen. You can locate these samosas at railway station, Tea stalls and of course the canteens. Onion Samosas have very crisp exterior with spicy onion filling which make it an addictive snack.

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Here we go with the recipe,

Ingredient:

For Dough

  • All purpose flour (Maida)      1 cup
  • Wheat flour                        ¼  cup
  • Rice flour                            ¼  cup
  • Lemon Juice                        2 tsp
  • Ajwain                                1 tsp
  • Salt                                    ¼ tsp

 For Filling

  • Onion                                  2 large (sliced)
  • Green Chilli                           2 chopped
  • Beaten Rice                          ½  cup grounded
  • Coriander Leaves                   few chopped
  • Red chilli powder                    ½ tsp
  • Salt                                       To taste

 For Glue

  • Flour glue        ¼ cup maida mixed in little water, thick consistency

Method:

  1. Take a bowl, mix flour, salt and lemon juice. Add warm water, to make a smooth but stiff dough. Cover with a damp cloth and keep aside for half hour.
  2. In the meantime we will prepare the filling.  Heat oil in a small wok. Add sliced onions and saute on low flame for 4 to 5 minutes. Add red chili powder and mix well. Turn off flame. Add the beaten rice and coriander leaves and mix well. Add salt when we start stuffing the samosas.
  3. Make the lemon sized balls from the dough. Roll out two balls into a thin rotis. Sprinkle some oil on one roti, placing second roti on it, and again rolling them to a thinner roti.
  4. Heat the griddle and place a roti on it and allow it to cook on each side. The roti should be semi cooked. Remove the roti from the griddle and slowly separate the two rotis. Similarly prepare all the rotis.
  5. Divide each roti into two halves. Put some glue on the border of semicircular portion of the roti. Fold it to make a cone. Fill with the onion mixture. Seal the samosas again with the glue. Let them rest for half hour. The samosas are ready for frying. (see below pic) Image
  6. Deep fry the samosas on medium flame until crisp and light brown.

Crispy onion samosas can be served with ketchup, coriander chutney, or simply with a cup of tea!!

Enjoy Cooking!!!!

Cheers,

Nancy

Coconut Lasoon Chutney

Hey All,

Chutney is as important in a meal as is the main meal. Today’s recipe is a very often-ly done chutney in our Maharashtrain house and is very simple to make. People who love garlic, this is the chutney for you. 🙂

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Here’s the recipe:

Ingredients:

  • Coconut                               1/2 grated
  • Big Lasoon                            5-6 pieces
  • Mint Leaves (Pudina)              3-4 medium sprigs
  • Lemon                                 1/2 no.
  • Green Chili                            4 no. cut into large pieces
  • Olive Oil                               1/2 tablespoon
  • Curry leaves                         1 small sprig, finely chopped
  • Black Mustard seeds (Rai)       1 teaspoon
  • Salt to taste

Method:

  1. Take grated coconut, garlic, mint leaves, green chili, salt and put them in a mixer. Squeeze the lemon in the mixer over the ingredients. Grind them together to form a paste. Set the paste aside in the serving bowl.
  2. Take a small pan and add olive oil. Heat the oil and add black mustard seeds and curry leaves. Let it splutter.
  3. Now pour it over the ready coconut garlic chutney as dressing.

Ready! Serve it with hot Idlis / Wadas / Dosas.

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Notes:

  • If the chutney after grinding is thick, then you can add little water to make it flow. But when you add water, do grind the content again for water to assimilate uniformly.
  • Also, if you add water to the chutney, you will need to finish it within 2 days. Else it can last for 4-5 days.

Hope you guys like it and Happy Cooking 🙂

Nidhi

Mix Vegetable Pulao

Hi,

Vegetable Pulao is the beginners recipe as it is very simple and easy to cook. It is a healthy dish as it contains lot of vegetables of different colors. Whenever I feel I am running short of time and also wish to cook something tasty then Vegetable Pulao is my choice!!!!

Pulao 1

Ingredients:

 

  • Rice (Basmati preferred)    1 cup (soaked for half hour))
  • Cauliflower                       5 florets
  • Green peas                      ¼ cup
  • Capsicum                        ½  sliced
  • Carrot                             1 big (cut into small pieces)
  • Potato                             1 medium (cut into pieces)
  • Beans                              6 nos ( cut into long slits)
  • Onion                              1 medium (cut into long slits))
  • Green Chillies                   2 nos (cut into small pieces)
  • Ginger garlic paste            2 tsp
  • Cloves                             2 nos.
  • Bay leaf                           1nos.
  • Cumin Seeds                    ½ tsp
  • Salt                                 to taste
  • Turmeric powder               1 tsp
  • Coriander powder              2 tsp
  • Red Chilli Powder              2 tsp
  • Dry Mango powder            ½ tsp
  • Coriander leaves             few chopped

Pulao 3

Method:

  1. Take a Pressure cooker. Heat 2 tsp oil and add bay leaf and cloves. Allow to splutter.
  2. Add onions and garlic ginger paste. Saute on medium flame till onion turns light brown.
  3. Add all the vegetables and dry spices along with drained rice. Mix well and saute for two mins and add two cups of water. Bring it to boil.
  4. Pressure cook for two whistles approx 5minutes.
  5. Once the pressure releases, open the cooker and garnish the pulao with chopped coriander leaves.

Serve hot with Raita and beetroot raddish salad!!!!

Mix Vegetable Pulao can also be served with curry / gravy such as paneer butter masala, kadhi etc!!!!

Hope you liked it!! Enjoy Cooking!!!!

Cheers,

Nancy

Kala Chana Kabab

Hi,

Today I am starting with Kala Channa Kababs. I am always on a lookout to cook a healthy recipe for breakfast and snacks. These are the two meals when families tend to eat unhealthy and ready meals which are very easy to cook but may contain less or no nutrients. Today’s recipe is very easy to cook and full of nutrients.  I saw this recipe first on a famous food blog and decided to try it. It turned out extremely wonderfull and delicious. Today I am here with a little different Kababs made of kala c hanna and veggies…

Kala Channa Kabab 1

Ingredients:

  • Kala Channa / Black Chickpeas    250gms (boiled and mashed)
  • Cauliflower                                        ½ cup (grated and squeezed)
  • Green peas                                        ¼ cup (boiled and mashed)
  •  Onion                                                 2 medium (chopped)
  • Green Chillies                                    2 nos (cut into small pieces)
  • Ginger garlic paste                           2 tsp
  • White sesame seeds                         2tsp
  • Salt                                                      to taste
  • Turmeric powder                             1 tsp
  • Coriander powder                            1 tsp
  • Red Chilli Powder                            2 tsp
  • Coriander leaves                               few chopped
  • Besan                                                  4 tsp
  • Oil                                                        to fry

Method:

  1. Take a large bowl and mix all the ingredients except oil.
  2. Divide the mixture into 10 round balls and set aside for ten minutes. Press lightly each ball between the palms.
  3. Heat Oil at medium flame for deep frying. Fry the kababs till crisp and golden brown.

Kala Channa Kabab 2

Generally kababs is considered as non vegetarian dish however these kababs are equally delicious and healthy.

Serve hot with green chutney or tomato ketchup along with onion salad in morning or evening breakfast!!

This can also be used as side dish for lunch.

Hope you will enjoy cooking it.

Cheers,

Nancy

Kadhi Tadka

Hi,

I am Nancy. This is my first post @rasoise, a recipe which is close to my heart, my favoriteeee……
Its Kadhi!!

Kadhi is a very famous dish amongst Punjabis’. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with white plain rice or jeera rice.
I learnt this recipe from my mother and believe me her preparation is the best !!!!

Sharing the recipe with you all !!

Kadhi image 2

INGREDIENTS:

FOR PAKORAS

Gram flour (besan)           1 cup
Onion                                   1 big (sliced)
Potato                                  1 big (sliced)
Red chilli powder              1 tsp
Salt to taste
Turmeric powder              a pinch
Hing                                     a pinch
Ajwain                                  1 tsp

FOR KADHI

Sour Curd                            Made from ½ litre milk
Gram Flour (Besan)          1 cup
Ajwain                                  2 tsp
(Fenugreek) Methi Seeds 1 tsp
Curry leaves                        few
Ginger garlic paste            1 tsp
Onion                                   1 chopped
Green Chilli                        2 chopped
Salt to taste
Dry red chilli                      1 or 2 nos (optional)
Turmeric powder              2 tsp
Coriander powder             2 tsp
Red chilli powder              2 tsp
Garam Masala                    1 tsp
Coriander leaves few chopped
Clarified Butter (ghee)     1 tsp

Kadhi image 1

METHOD:

FOR PAKORAS

1. Mix gram flour/besan in a bowl with ajwain, red chili powder, turmeric powder, hing and salt.
2. Add sliced onions and potatoes to the bowl and pour a little water. Don’t add too much water as the onions will release water after some time.
3. Gently mix the onions and potatoes with the besan and keep it aside for fifteen minutes.
4. If the batter is still dry, then add some water to it.
5. Heat oil in a non stick for deep or shallow frying the pakoras. (I generally shallow fry the pakoras)
6. Fry the pakoras till they crisp and browned.
7. Drain on kitchen paper napkins or tissues. Pakoras are ready !!

FOR KADHI

1. Pour the curd in a big bowl. Beat / blend it well to make it smooth and add the spice powders – turmeric powder, coriander powder, red chili powder, garam masala powder and salt. Mix them well.
2. Add the gram flour/ besan to the spiced curd.
3. Pour two glasses of water and mix them well. Make sure it is mixed and blended well and no lumps are created.
4. Heat oil in a heavy base wok, add ajwain, green chilli, curry leaves, ginger garlic paste, chopped onion and finally dry red cilli.
5. Saute till the raw smell of the garlic ginger disappears.
6. Now pour liquid curd mixture.
7. Bring the whole kadhi to a boil first and then simmer for atleast fifteen minutes. The simmer time will definitely depend on the thickness of the kadhi.
8. Once the Kadhi is of desired thickness, add the fried pakoras to the hot kadhi .
9. Cover and close the pan. Let the pakoras be soaked in the kadhi for few minutes.
10. Garnish with coriander leaves.
11. Also while serving, heat desi ghee, add little red chilli powder and spread it on the Kadhi.
12. Add our Kadhi Tadka is ready !! 🙂
Serve hot with plain / jeera rice !!!!
Try this recipe and please share your comments.