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Category Archives: Main Course

Carrot-Cucumber Parathas

Yess… The title does sound too health-conscious parathas.. And of course they are, a little, if you are omitting one extremely special ingredient, cheese. Carrot-Cucumber ParathaPicture looks yummy?? So let’s make it…

1) In a bowl, add grated cucumber, grated carrot and 2 big tbsp mayonnaise. Add salt, pepper, green chillies and masalas you like.

2) Now add flour in parts, while keep mixing it properly with the mixture. Prepare a dough this way.

3) Now make round balls of the dough and roll it into a circle using a rolling pin.

4) Add some grated Cheese in the center of the flat circle.

5) Bring the edges together on the top of the filling.

6) Now press the top of the filling with the palm of your hand until the dough gets depressed and forms into a flatbread.

7) Now again slightly roll into a circle. Usually the Parathas are little thicker than rotis.

8) On a non-stick tawa, add a tsp of oil and place the paratha on it, roast it for 1-2 min.

9) Turn it when some brown spots start appearing on the surface of the flatbread. Roast it on the other side .

10) Serve with tomato ketchup or more mayonnaise.

Tip : Use some flour to dust the flatbread while rolling it, in order to help the dough from sticking to the dough.

 
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Posted by on April 2, 2013 in Main Course, recipe

 

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Corn Tomato Bhartha

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Corn Tomato Bhartha

Well This recipe is an awesome combination of Punjabi and western tastes. It’s a quick dish and very easy to make.

1) In a vessel, Boil the corn kernel with little butter and salt. Once done, drain the water and keep the corn kernels aside

2) In a pan, take about 2 tbsp of oil or ghee (u can mix both too)

3) Add Garlic-Ginger paste, Finely chopped onions, Turmeric Powder, Coriander-Cumin powder and a pinch of asafoetida.

4) When Onions get soft, add tomato puree in it. Let it cook for 2-3 Mins.

5) Once the gravy is done, add corn kernels into the puree and mix them well.

6) Make a paste of masala: 1 tsp of chaat masala, 1 tsp of garam masala and 1/2 tsp of red chilli powder

7) Add salt to taste and the masala paste. Cook for 4-5 mins.

8) Garnish with grated cheese and coriander leaves.

Serve hot with roti, parathas or any type of flatbread.

 
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Posted by on March 21, 2013 in Main Course, recipe

 

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Rajma Masala

Rajma Masala is a very famous North Indian dish, served usually with Jeera Rice (if it is made of pure desi ghee then it’s just ‘made for each other’ match) and Anardana chutney. But you can have it with Paratha too…

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Drain Rajma(kidney beans) and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Drain and reserve the cooking liquor (Stock of rajma).

1) In a pan, heat 2 tbsp ghee.

2) When ghee melts,add ginger-garlic paste and saute for a min.

3) Add 2 broken cinnamon sticks, few cloves and 1 bay leaf along with finely chopped onions.  Add coriander Powder, Cumin Powder and turmeric Powder to them and saute till onions get translucent.

4)  Once done add Tomato Puree into them and mix it well. Let the gravy simmer.

5) Once gravy starts simmering, add rajma and mix well.

6) Add one cup of cooking liquor and salt as per taste let it cook for 3-4 mins.

7) Prepare a paste of Red chilli powder, Chaat Masala and Garam Masala with a tsp water.

8) Add the paste into Rajma Preparation and cook for a while.

9) Garnish with chopped coriander leaves. Serve hot with Jeera Rice or Paratha

 
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Posted by on March 12, 2013 in Main Course, recipe

 

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Paneer Bhurji

Paneer Bhurjee is Vegetarian (no vegan) version of Scrambled Egg, made with Cottage Cheese. It is very simple in making and delicious in taste.

Let’s start:

1)Grate Paneer (Cottage Cheese) and keep it aside

2) In a pan, put 2 tbsp ghee, when ghee melts saute some cashew nuts and put them aside.

3) Now in the same ghee, saute ginger-garlic paste and finely chopped onion till onion turns translucent.

4) Add Tomato puree in it.

5) Once ghee separates from the gravy add the grated Paneer and cook it for 3-4 mins.

6) Add garam masala, cumin powder and chaat masala

7) Garnish with cashew nuts and serve hot with chapatis or paratha

 

 
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Posted by on March 8, 2013 in Main Course, recipe

 

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Malai Korma

1. Heat ghee and put cashews and stir till they get li’l brown. Once done, remove them from Ghee and put them aside.

2. Add the chopped onion, ginger-garlic paste, turmeric powder and green chilies and fry till onion is soft.

3. Put in the tomatoes and fry till the ghee separates.

4. Add Boiled Mixed Vegetables (Potatoes, Peas, Corn, Carrot, Capsicum etc)

5.Then add the malai and salt to taste. Simmer gently.

6. Garnish with chopped Coriander  and chopped and fried cashews.

 
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Posted by on February 21, 2013 in Main Course, recipe

 

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