Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: PARATHAS AND BREADS

VEGETABLE CHEESE PARATHA

When you look in the fridge and find that you have a quarter cauliflower, 1 pepper and some coriander leaves, too little to make anything elaborate, you think of making a mixed vegetable paratha. To make it tastier for the kids why not add some cheese?? ūüôā

This is what you’ll need

Wheat flour: 2 cups

Ajwain: 1/2tsp

Coloured pepper: 1 small (finely chopped)

Onion: 1/2 (finely chopped)

Cauliflower: 1/2 cup (grated)

Cheese: 3/4 cup

Green chillies: 3

Coriander leaves: 2tbsp (finely chopped)

Salt to taste

Oil to fry parathas

Let’s get cooking

1. Mix the flour and ajwain in a bowl. Add water and knead to a soft smooth dough. Keep aside.

2. Take the vegetables, coriander leaves, cheese and salt in another bowl and mix well.

3. To make the parathas, make small portions of the dough, roll out into small rounds, place a little bit of the filling in between, cover making sure the filling covered. Roll out into parathas.

4. Heat a tava and fry the parathas on both sides until nice and brown. Add oil as required.

5. Serve hot with any raita or pickle.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

SOYA GRANULES PARATHA

Kheema is an all time favourite at home, be it kheema pav, kheema cutlets or even parathas. I have tried similar dishes with the vegetarian option for kheema, using soya granules. Today’s recipe is Soya granules parathas and it was a great hit at home!

This is what you’ll need

Whole wheat flour: 2 cups

Soya granules: 3/4 cup

Onion: 1/2 (finely chopped)

Ginger: 1/4″ piece (grated)

Garlic: 3 cloves (finely chopped)

Green chillies: 4 (finely chopped)

Turmeric powder: 1/2tsp

Cumin powder: 1/2tsp

Garam masala powder: 1tsp

Ajwain (carom seeds): 1/4tsp

Badishep (fennel seeds): 1/2tsp (optional)

Coriander leaves: 2tbsp (finely chopped)

Salt to taste

Oil to roast parathas

Let’s get cooking

1. Knead the dough adding a little salt, cover and keep aside.

2.  Wash and drain the soya granules well.

3. To prepare the filling, add half a cup of water to the soya granules and boil the mixture for two to 3 minutes. Keep aside.

4. In another pan, heat oil and add the onions. Saute until transparent and then add the ginger, garlic and green chillies. Fry for another minute.

5. Now mix in the dry powders i.e. turmeric powder, cumin powder, garam masala and also the ajwain and badishep.

6. Next add the soya granules along with salt and the coriander leaves. Mix well and cook till the mixture is dry. Keep this filling aside.

7. To make the parathas, roll out a small portion of the dough to around 1.5 to 2cms diameter. Place 2 to 3tsp of the filling in the centre, fold and flatten. Roll out into parathas.

8. Heat a tawa and fry the prepared parathas on a how tawa, using oil. Cook until evenly brown on both sides.

9. Serve hot with yoghurt.

Approximate preparation and cooking time: 45 minutes

Serves: 4

Dietician’s Note

Soya granules are high in protein and can be used as a healthy and economical meat substitute.

Low in fat. Low in sodium. May reduce the risk of heart disease and hence easy and health food for diabetics and heart patients.

They are also rich in vitamins, minerals, isoflavones and lecithin, nutrients which have been found to help lower cholesterol, prevent cancer and loss of bone mass.

 

CABBAGE PARATHA (SPICED CABBAGE PANCAKES)

Given a choice, my kids will always prefer chappatis, rotis, parathas over Rice and dal. In a way Parathas are a good way of getting your kid to eat almost any vegetable. Had to take my son to play a cricket match today and the most convenient snack I could think of carrying along were these cabbage parathas.

This is what you’ll need

Wheat flour: 3 cups

Cabbage: 1 1/2 cups (grated)

Onion: 1 (grated)

Yoghurt: 3tbsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Ajwain (carom seeds): 1tsp

Coriander leaves: 2tbsp (finely chopped)

Salt to taste

Oil: To make the parathas.

Let’s get cooking

1. Mix all the ingredients in a bowl.

2. Add water, little by little to make a soft dough. (approximately 1 to 1 1/2 cups)

3. Roll out into round shapes with a rolling pin.

4. Heat a tawa ad fry the parathas until done and nicely brown on both sides.

5. Serve hot with pickle and yoghurt.

Approximate preparation and cooking time: 30 minutes

Serves: 4

ONION PARATHA

It’s the final day of the kids vacation and after all the feasting I thought of taking it easy cooking a simple lunch for them today. Luckily for me both my kids love parathas and it is the best way to get them to eat vegetables. Today however it was Onion Paratha.

This is what you’ll need

Wheat flour: 2 cups

Onion: 1 big

Chilli powder: 1tsp

Turmeric powder: ¬ľtsp

Yoghurt: 4 tbsp

Coriander leaves: Few

Salt to taste

Oil

Let’s get cooking

1. Chop the onions and coriander leaves finely. Mix all the ingredients in a big mixing bowl.

2. Knead to a firm dough with water.

3. Divide the dough into equal portions and roll out into parathas.

4. Serve with yoghurt or chunda.

Approximate preparation and cooking time: 30 minutes

Serves: 4

PULL APART MUSHROOM CHEESE CHILLI BREAD

I haven’t been very active in the kitchen since the last few days. Last night while browsing through the net I found this recipe for a pull apart mushroom bread and there were similar recipes on quite a few websites, some with mushroom, some with onion. At home everybody likes food spicy, so decided to add some green chillies to it too. A great starter/snack and quick to make.

This is what you’ll need

Sourdough bread: 1 loaf (uncut)

Mushrooms: 8 to 10 (sliced)

Green chillies: 3 (sliced)

Cheese: 10 to 12 slices (cut from a block)

Butter: 3tbsp

Poppy seeds: 1tsp

Spring onion greens: 3tbsp

Chives: To garnish

Salt and pepper to taste

Let’s get cooking

1. Cut the bread lengthwise and horizontally, into squares , keeping the base intact. Keep aside on foil.

2. Melt 1tbsp of the butter and saute the sliced mushrooms for a couple of minutes.

3. Add the green chillies, salt and pepper and then fill this mixture in between the cut bread.

4. Add the slices of cheese in between.

5. Melt the remaining butter and add the spring onions greens, poppy seeds and chives.

6. Pour over the bread.

7. Cover the bread with the foil and bake at 200deg C for 15 minutes.

8. Open the foil and cook uncovered for a further 10 minutes.

9. Serve hot.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

CARROT PARATHA

My younger son is quite fussy when it comes to eating. The one vegetable that is his favourite is carrot, but he likes eating them only raw! Then again he loves parathas too! That’s when I though Carrot Parathas would be an ideal meal for him both filling and nutritious!

This is what you’ll need

Wheat flour: 3 cups

Carrots: 1 (peeled and grated)

Onion: 1 (chopped)

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Cumin seeds: 1tsp

Coriander leaves: 2tbsp (chopped)

Salt to taste

Water to knead

Oil to roast the parathas.

Let’s get cooking

1. Take the grated carrot in a bowl.

2. Add the onions, coriander leaves, chilli powder, turmeric powder, coriander powder, cumin seeds and salt.

3. Pour in the flour.

4. Mix well, add enough water to make a dough.

5. Add more flour if the dough is too sticky.

6. Make small balls of the dough and roll into flat rounds using circular motions.

7. Fry well on a heated tawa on both sides until done.

8. Serve hot with pickle and yoghurt.

Approximate preparation and cooking time: 45  minutes

Serves: 4

Makes approx 6 to 8 parathas.

 

 

 

VEGETABLE BREAD CONES AND PLAITED LOAF

Had not been keep too well since the past couple of days, and was so fed up lying in bed. Decided to try out something new just to keep me occupied and kill the boredom. These bread cones had been on my mind ever since I read about it on the  this website (http://homecookinginmontana.blogspot.co.uk/2009/06/bread-cones.html)  The website started from right from making the dough, I had some ready bread flour where all I needed to do was add water and follow instructions. Turned out almost perfect!

This is what you’ll need

Bread flour: 500gms

Luke warm water: 320ml

( I followed instructions on the pack)

Horn tubes: 6

Filling: Any filling of your choice. ( I used the same filling as in my mixed vegetable sandwich http://justindianfood.com/mixed-vegetable-sandwich/)

Topping: Seasame seeds or poppy seeds

Olive oil: 2tsp (for brushing the bread)

Let’s get cooking

1. Prepare the bread as per instructions. After keeping for 5 minutes cut into 9 equal portions.

2. Grease the horn tubes and keep ready.

3. Take each small dough portion and roll it into 30″long ropes.

4. Roll each rope around the greased horn tubes. Cover with cling film and keep the dough to rise for around 30- 40 minutes.

5. Brush with olive oil, top with sesame or poppy seeds and bake in a preaheated oven at 250deg C for around 20 minutes.

6. When nicely brown on top, remove from oven, cool and stuff with a filling of your choice.

 

7. Serve as a teatime snack.

Approximate preparation and cooking time: 1hr 10 minutes (including keeping time for dough to rise)

Serves: 6

* Note: Since i ran short of flute horns, I used 3 ropes of the dough to make some plaited bread.

 

 

 

EGG PARATHA

Another quick and easy breakfast/ brunch with Eggs. The regular bhurji stuffed in a paratha made an ideal dish. It was an instant hit with hubbie and the kids too.

This is what you’ll need

For the paratha:

Wheat flour: 3cups

Oil: 1tsp

Salt to taste

For the filling

Eggs: 3

Onion: 1 (big)

Tomato: 1

Green chillies: 2

Ginger garlic paste: 1/2tsp

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Coriander leaves: 1tbsp (finely chopped)

Oil

Salt to taste

Let’s get cooking

1. Take the ingredients for the paratha and with required amount of water, knead to a soft dough. Keep aside.

2. For the filling, chop the onion, tomato and green chillies finely.

3. Beat the eggs with salt and keep aside.

4. Heat oil in a pan and saute the onions until transparent.

5. Add the green chillies along with the ginger garlic paste and fry for another minute.

6. Put in the dry powders and tomato. Cook until pulpy.

7. Add the coriander leaves and egg mixture little at a time beating well till it forms a dry mixture.

8. To make the egg paratha, roll out the dough, put 2 spoonfuls of the egg mixture cover and roll out again.

9. Heat a tawa and fry the paratha on both sides, until brown.

10. Serve hot with ketchup or yoghurt.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

 

VEGETABLE SQUAREATHA

 

This is what you’ll need

Potatoes: 2

Peas 1/4 cup

Carrot: 1 (grated)

Onion: 1 (finely chopped)

Coriander leaves:  2tbsp (chopped)

Ginger garlic paste: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Salt to taste

Oil: 1tsp

For the dough
Wheat flour: 1 heaped cup

Oil: 1tbsp

Yoghurt: 2tbsp

Ajwain: 1/2tsp

Warm water: As required

Salt to taste

Let’s get cooking

1. Pressure cook potatoes. Cool, peel, mash and keep aside.

2. Make a sift dough with the dough ingredients and keep aside.

3. Heat oil in a pan and saute the onions until transparent.

4. Add the ginger garlic paste and fry for another minute.

5. Add the dry powders, carrots and peas. Fry well.

6. Add salt lower the flame and cook for 5 minutes.

7. Add the coriander leaves and mix well. Let the mixture cool.

8. Add the mashed potatoes and divide into small balls. Divide the kneaded dough into the same number of balls as the mixture.

9. To make the squareatha, first roll out the dough into a circle. Place a spoonful of the stuffing in the centre. Fold lengthwise one side over the other.

10. Then fold it from above to below, so that it forms a square shape. Press gently to seal.

11. Roll well in flour and roll into a square shape.

12. Fry on a hot tawa with oil, turning at regular intervals until nicely brown.

Approximate preparation and cooking time: 45 minutes

 

CORN AND CHEESE PARATHAS

 

This is what you’ll need

Tinned corn: 1 cup

Wheat flour: 2 cups

Jeera (cumin seeds): 1/2tsp

Green chillies: 2

Coriander leaves: 2tbsp

Cheese: 6tbsp

Salt to taste

Oil for frying the paratha

Let’s get cooking

1. Chop the green chillies and coriander leaves finely.

2. Add the flour, corn, green chillies, jeera, salt and coriander leaves in a bowl.

3. Add water and knead to a dough.

4. Make small balls of the dough and roll out each into 2 inch diameter circles.

5. Take one round and lace 2 spoonfuls of the grated cheese in the centre.

6. Place another circle of dough on to and roll out into thick parathas.

7. Heat a tava and roast the paratha on both sides until well browned, adding oil in between.

8. Serve hot with raita.

Approximate preparation and cooking time: 45 minutes.

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