Ingredients :
1 cup wheat flour
1 cup potatoes (boiled and mashed)
2-3 finely chopped green chilli
1/2 tsp red chilly pd
1/2 tsp hing
1/2 tsp garam masala pd
1/2 tsp aamchur pd
1/2 tsp cumin pd
1 finely chopped onion
1 tbsp coriander leaves
Salt
Ghee
Water as required (for the dough)
Method :
Make a soft dough out of the wheat flour, water and salt and Keep it aside.
In a bowl add the boiled and mashed potatoes. Add chopped green chillies, red chilly pd, cumin pd, hing, onion, garam masala pd, salt, coriander leaves and aamchur pd. Mix well.
Take a medium sized ball from the dough and roll it into a circle about 3.5 inch diameter.
Take the above stuffing and stuff it into the rolled paratha.
Seal by pulling the edge of the roti to make a ball. Flatten it slightly and dip it in a flour. Roll it gently to a 6 inch diameter circle.
Heat a pan. Place the paratha over the pan and after few seconds you will see brown spots and puffs appearing on top of it. Flip over the parathas and grease it with ghee.
Serve hot with curd or sweet pickle.
Ingredients :
1 cup Ridge gourd Peel (parboiled)
1/2 cup grated coconut
1 tbsp coriander seeds
1 tsp cumin seed
2 green chillies
1 inch ginger
3-4 garlic cloves
1 small ball tamarind
Salt to taste
For Tempering :
1 tsp mustard seeds
1/4 tsp hing
5-6 curry leaves
1 dried red chilly
1 tsp oil
Method :
Dry roast coriander seeds and cumin seeds.
Blend all the ingredients to a fine paste by adding little water and salt.
Heat a small pan and add oil. Add mustard seeds, hing, red chilly and curry leaves.
Pour the tempering over the chutney and serve with hot steamed rice.
Goes well with steamed parboiled rice.
Ingredients :
1 packet of papdi
1 cup boiled potatoes
1 cup chopped tomatoes
1/2 cup chopped onion
4 tbsp green chutney
4 tbsp tamarind chutney
2 tbsp coriander leaves
1 tsp chaat masala
1 tsp lemon juice
2 tbsp raw mangoes chopped (optional)
1/2 cup nylon sev (for garnish)
Salt to taste
Method :
Arrange papdis in a plate. Top the each papdis with little potatoes, tomatoes, raw mangoes and onion. Then with green and tamarind chutney.
Sprinkle chaat masalas, salt and lemon juice.
Garnish with nylon sev and coriander leaves.
Serve immediately.
Ingredients :
4-5 baby Brinjal (washed and partially slit)
1 cup grated coconut
1 tbsp roasted and crushed peanut
1 tsp cumin seeds
1 tsp mustard seeds
2-3 green chilli (slit into half)
1 tsp hing
1 inch ginger
6-7 garlic cloves
2-3 green chilli
1 tbsp coriander leaves
1 sprig curry leaves
1 tsp red chilly pd
1 tsp turmeric pd
1 tbsp gram flour (besan)
1 tbsp Oil
Method :
Blend grated coconut, peanut, cumin seeds, garlic, ginger, green chilli, red chilly pd, turmeric pd, coriander leaves to a fine paste by adding little water.
Add besan and salt to taste.
Now fill this ground mixture into the slits of the brinjal. Keep aside.
Heat oil in a pan. Add mustard seeds, slit green chillies, curry leaves and stuffed brinjals. Cover the lid for 15 - 20 mins. Stir occasionally.
Cook till done.
Serve with rice or roti.
Ingredients :
1 1/2 cup Puffed rice
2 tbsp nylon sev
1 boiled potatoes (mashed)
6-7 papdi (crushed)
1 chopped onion
1/2 cup chopped tomatoes
1 tbsp coriander leaves
1 tsp chaat masala
1 tbsp lemon juice
1 tsp raw mangoes (optional)
1 tbsp sweet chutney
1 tbsp green chutney
1/2 tsp red chilly pd
1 tbsp chivda (for garnish)
Method :
Take a big bowl. Add all the above ingredients except coriander leaves, nylon sev, puffed rice and papdi.
Mix well and then add the crushed papdi and puffed rice.
The chutney recipes are already posted earlier.
Garnish with coriander leaves, sev and chivda. Serve immediately with papdi or else it will become soggy.
Ingredients :
5-6 long and thick chillies
1 tbsp Oil
Stuffing :
1/2 cup grated coconut
1 tbsp gram flour (besan)
1/2 roasted peanut (coarsely crushed)
1 tbsp ginger - garlic paste
1 tsp green chilli paste
1 tsp red chilly pd
1 tsp cumin pd
1 tsp corriander pd
1 tbsp corriander leaves
1/2 tsp asafoetida (hing)
1/2 tsp turmeric pd
1 tsp lemon juice
1 tsp carom seeds (ajwain)
Salt to taste
Method :
Slit the chilies in between and remove the seeds.
Roast grated coconut and besan in a pan. Keep aside to cool.
Grind all the above ingredients except besan, peanut, corriander leaves, lemon juice and carom seeds by adding little water to a thick batter.
Remove the batter in a bowl and add crushed peanut, besan, corriander leaves, lemon juice and carom seeds. Add salt and mix well.
Stuff the above mixture into the chilli and shallow fry.
Serve hot.
Ingredients :
500 gms mutton
3-4 chopped onion
2 chopped tomatoes
3-4 cloves
1/2 tsp black pepper
1 inch cinnamon stick
1 big cardamom (black)
2-3 green cardamom
1 tsp cumin seeds
1 tbsp poppy seeds
1 tbsp corriander seed
1 tsp fennel seed
1 bay leaf
1 cup grated coconut
5-6 garlic cloves
1 inch ginger
7-8 red chillies
1/2 bunch corriander leaves
1 tsp red chilly pd
1 tsp turmeric pd
Salt to taste
Oil
Method :
Marinate mutton with salt, red chilly pd and turmeric pd for 2 hrs or more.
Heat a pan. Add 1 tsp of oil. Add corriander seed, poppy seed, fennel seed, dried red chillies, cumin seeds, black pepper, cloves, cinnamon stick, cardamom (black and green), garlic and ginger, 2 chopped onion and grated coconut. Roast it and grind to a fine paste by adding 1 tbsp corriander leaves and water.
Heat Pressure cooker and add 1 tbsp of oil. Add bay leaf and the remaining chopped onion. Saute it till translucent. Add tomatoes and stir till it melts. Add the marinated mutton pieces and let it cook for 15 mins. Cover the lid.
Remove the lid and add the ground masalas and little water. Mix well. Let it simmer well.
Cover the lid and cook for 6-7 whistles.
Garnish with coriander leaves and serve hot with Roti or Bhakri.
