.....From My Palate

Bhawana

Stir-Fry Paratha

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Stir-Fry Paratha
Author: Bhawana
Ingredients
  • 2 cups Whole wheat flour (atta)
  • Salt to taste
  • 2 tbsp oil
  • For Stuffing-
  • 4 cloves Garlic (finely chopped)
  • 1 medium sized Onion thinly sliced
  • 2 medium sized Carrots thinly sliced
  • 1/2 small sized Cabbage thinly shredded
  • 4 to 5 mixed colored peppers thinly sliced
  • 1 Bunch green onions finely chopped
  • 1/4 tsp White pepper powder
  • ½ tsp garam masala
  • Salt to taste
  • 2 tbsp oil
  • (Can add vegetables & Masalas of your own choice )
Instructions
  1. Add salt & oil to whole wheat flour in a bowl, add sufficient water and knead into soft dough. Cover with a damp cloth and set aside to rest. Divide into equal balls.
  2. Heat pan, put oil and add garlic, onion, carrots, cabbage, and salt and cook till the vegetables soften slightly. Add green onions, peppers, white pepper powder, garam masala & salt. Stir fry for few minutes till done.
  3. Take one portion of the dough, roll into a puri, place one portion of the stuffing in the centre and fold it from all four sides.
  4. Further roll the paratha a little.
  5. Heat tawa and cook paratha, turning from time to time, till both the sides are evenly lightly browned.
  6. Serve hot.

Kadhi Chawal

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Kadhi Chawal
Author: Bhawana
Ingredients
  • For Pakoda-
  • 1 cup Gram flour
  • 1 Chopped onion
  • 1 tsp Ajwain (Thyme)
  • 1 tsp Chilli powder
  • 1 tbsp Chopped ginger
  • Oil for deep frying
  • Salt to taste
  • For Kadhi-
  • 1 cup Curd (yogurt)
  • 2 tbsp Gram flour
  • 2 no Dry red chilli whole
  • 1 tsp Turmeric powder
  • 1 tsp Garam Masala Pd
  • Pinch of Asafetida
  • 1 tsp Fenugreek seeds
  • 2 tbsp Oil
  • Salt to taste
Instructions
  1. Mix all pakora ingredients except oil and add about 1/2 cup of water.
  2. Mix well.
  3. Make into small balls and keep aside. Heat oil in a pan and deep fry the balls till pakoras are golden brown.
  4. Beat curd and mix gram flour in it.
  5. Blend thoroughly so as to ensure that there are no lumps.
  6. Add turmeric, garam masala pd, salt and 3 cups of water.
  7. Heat oil in a pan, add fenugreek seeds, asafetida and dry red chillies.
  8. Stir fry for 1/2 minute.
  9. Add gram flour and yogurt mixture.
  10. Bring it to a boil and simmer on a slow fire for about 15 minutes.
  11. Stir occasionally.
  12. Add fried pakoras and again simmer for about 5 minutes.
  13. Serve hot with steamed rice.
  14. (Before eating temper with desi ghee & red chilli pd for more taste)

Paneer Paratha

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Paneer Paratha is a comfort food for me. I am angry, upset or not feeling good about anything, give me Paneer paratha & I will forget everything. My Mom used to make it quite often for me (oh! I miss it) & no matter how many times I try still I miss the same taste.

 

Paneer Paratha
Author: Bhawana
Ingredients
  • 2 cup whole wheat flour
  • 2 tbsp oil
  • For stuffing:-
  • 2 cup crumbled Paneer
  • 1 tsp roasted cumin seeds
  • ½ tsp coriander Pd
  • ½ tsp garam masala
  • ½ tsp red chilli Pd
  • ½ tsp chaat masala
  • Salt to taste
  • Small bunch coriander leaves chopped
  • (Add green chillies up to taste)
Instructions
  1. Knead a smooth and firm dough with the help of little oil & water. Keep it aside for few minutes.
  2. Mix all the ingredients for stuffing
  3. Take a ball of the dough and flatten each ball a little, then put 2 tbsp. of paneer mixture in the center.
  4. Cover the stuffing by gathering the edges
  5. Press on the floured board & roll out in to a round paratha
  6. Put paratha on a hot tava, cook until brown from both sides.
  7. Serve hot with butter, pickle or curd.

Jhatpat Rasmalai

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Jhatpat Rasmalai

Hi, Hope everybody had a good time on rakshabanbhan. Rakshabandhan is a festival of love, thread & food. When you are here & your brother is in India, it’s not that good but this time it’s special because it was first rakshabandhan of my 6 months old baby.
He had a good time though was not very keen to wear a kurta pyjama, and I try to make it extra special by making queen of sweets RASMALAI.

Jhatpat Rasmalai
Author: Bhawana
Ingredients
  • 1 Tin Haldiram’s Rasgullas
  • 21/2 cups milk
  • 1 cup sugar (acc. To taste)
  • Mixed crushed nut (like almonds, cashews, pistachios)
  • ¼ tsp Cardamom powder
  • Rose essence few drops
  • Saffron few strands
Instructions
  1. Boil milk & sugar, add saffron and cardamom powder and simmer the milk for some time till half of the milk left.
  2. Add mixed nuts and rose essence.
  3. Take out rasgullas from can and squeeze out the syrup (I use two spoons for squeezing)
  4. Drop them in the milk for some time.
  5. Garnish with nuts.
  6. Serve chilled.

Tahari

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Tahari

Tahari is a rice dish popular in north india specifically in Uttar Pradesh.Its a must thing for a lunch every sunday back at home in india.I really have a good childhood memories related to tahari & i still relish it quite a lot.

 

Tahari
Author: Bhawana
Ingredients
  • 1 cup Basmati Rice
  • 1 Potatoes, peeled and cut into 4 pieces
  • few florets of Cauliflower
  • ½ cup Peas
  • ½ cup Carrots, cut in small cubes
  • 3 tbsp Oil
  • 1 tsp Turmeric
  • 1 tsp Ginger Paste
  • 2 cloves Garlic , chopped
  • ½ tsp coriander pd
  • 1 tsp jeera
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garam Masala
  • 3 Bay Leaves
  • 8 Cloves
  • 4 Cardamoms
  • small piece of Cinnamon
  • Salt to taste
Instructions
  1. Heat 3 tbsp of oil in a pan.
  2. Add jeera, ginger paste, garlic bay leaves, cloves, cardamoms, cinnamon .
  3. Fry for a min till u can smell the aroma, add all vegetables & rice , stir fry for few minutes.
  4. When the rice start turning white add turmeric, coriander pd, garam masala, salt ,& chilli pd .
  5. Add 2 & 1/2 cups of water & tomatoes.
  6. Stir once lightly, cook till the rice is done.
  7. Serve hot with buttermilk, pickle, papad & salad.

This is my entry to JFI-August hosted by Sharmi of Neivedyam.
http://neivedyam.blogspot.com/2007/07/jihva-for-ingredients-rice.html

Mint Lassi

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Mint Lassi
Author: Bhawana
Ingredients
  • Mint- 1 cup
  • Ginger (grated) – 1 tsp
  • Cumin seeds – ½ tsp
  • Salt to taste
  • Fresh Curd – 1 ½ cup
  • Cold water – ½ cup
  • Chat masala – little to sprinkle
  • Mint leaves for garnishing
Instructions
  1. Grind mint, ginger, cumin seeds with little water in a blender.
  2. Add curd & water & blend it well again for 30 seconds.
  3. Serve chilled with little chaat masala & mint leaves.

Matar Mushroom

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This is one of my tested, trusted & most appreciated recipe. When guest are on the way and u have to cook something in a jiffy, this recipe is always handy.
Originally this is Tarla Dalal’s recipe ( I started cooking with her recipes)
http://www.tarladalal.com/
This is one of my favorite.

Matar Mushroom
Author: Bhawana
Ingredients
  • Boiled green peas- 1 tea cup
  • Fresh mushroom (sliced) – 200 gms
  • Onion (chopped) – 1
  • Tomato (chopped) – 1
  • Garam Masala – ½ tsp
  • Fresh curd – 1 cup
  • Garlic Paste- 1 tsp
  • Ginger Paste – 1 tsp
  • Oil – 3 tbsp
  • Salt to taste
  • To be ground in to a paste
  • Poppy seeds – 2 tbsp
  • Cashew nuts – 2 tbsp
Instructions
  1. Heat oil in a pan & fry onion until golden.
  2. Add Ginger-garlic paste & tomato, cook until soft.
  3. Add garam masala, cashew nut paste & salt, sprinkle little water and cook until the fat leaves the sides.
  4. Add peas & mushroom, cook for 5 minutes and then add curd.
  5. Cook for another 4 minutes till it done.
  6. Serve Hot.

Bhugi Bhaji

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Bhugi Bhaji

I learned this Bhaji from my friend. She is sindhi. We cook & share recipes everyday. In fact we talk about food everyday. We are miles apart but still we have our morning tea together via telephone. Due to her I learned many sindhi recipes which I will share with you guys in near future.

Bhugi Bhaji
Author: Bhawana
Ingredients
  • 2 Medium potatoes, cut into 4 pieces
  • 2 Finely chopped green chillies
  • A small piece of ginger, chopped
  • few pods of garlic , chopped
  • A pinch of asafoetida
  • 1 Finely chopped onion
  • 1 cubed eggplant
  • 1/2 Cup peas
  • 1/2 tsp Garam masala
  • Chopped coriander leaves
  • 1/2 tsp Red chilli powder
  • 1 tsp Coriander powder
  • ½ tsp cumin seeds
  • 2 tbsp Oil
  • Salt to taste
  • 1/2 Cup water
Instructions
  1. Heat oil and saute the onions till they turn light brown.
  2. Add asafoetida, cumin seeds, ginger garlic and fry the mixture for a minute.
  3. Add potatoes, peas, eggplant pieces and spices. Stir and fry for about 8 minutes.
  4. Pour 1/2 cup water and simmer till the vegetables are well done.
  5. Sprinkle with garam masala.
  6. Garnish the vegetables with chopped cilantro.
  7. Ready to serve.

Vrat Ki Thaali – Aloo Matar

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Aloo Matar

Aloo Matar, Boondi Ka Raita, White Pumpkin Bhaaji, Masalewaali Bhindi With Dal Parantha & Salad)

Fasting is done on Monday as it is considered very auspicious to fast for four to five Mondays in the month of Sawan. This fasting is considered equivalent to 16 Monday fast, that is why every body tries to appease Lord Shiva by adulating or meditating these days. Young girls also perform “Gauri puja” to get their dream boy. Every devotee deifies Lord Shiva for one reason or the other.
I am fasting on these auspicious days of Sawan. I cooked food with out onion & garlic on this day. Recipes are very simple & fast to cook.

Vrat Ki Thaali – Aloo Matar
Author: Bhawana
Ingredients
  • 2 medium Potatoes, cubed
  • 1 cup Green Peas
  • 2 Tomatoes, chopped
  • 1 cup Cilantro, chopped
  • ½ tsp Jeera (Cumin Seeds)
  • 1 tsp – Garam Masala
  • 2 tsp Lal Mirchi ( Red Chili) Powder pd (acc. to taste)
  • 1/2 tsp Haldi (Turmeric) Powder
  • 1 tsp Dhaniya (Coriander) Powder
  • 2 1/2 tbsp Oil
  • 1 1/4 cup Water
  • Salt to taste
Instructions
  1. Heat oil and add cumin seeds.
  2. When they spluttered add chopped tomatoes.
  3. Add garam masala, chili powder, turmeric, coriander & salt.
  4. Stir well and fry for a minute Add potatoes & peas.
  5. Pour in water and bring to a boil.
  6. Lower heat, cover the pan and simmer gently for 20 minutes or until the potatoes are done.
  7. Garnish with coriander leaves and serve hot.
TIP
  1. You can use frozen peas also.