Ajwain Lacha Paratha

Ajwain also referred as bishop's weed is a well-known herb. Check out the wonders of one teaspoon of Ajwain on health and get relief from bad breath, migraine and much more.

Health Benefits

Ajwain

• Beat indigestion and flatulence
• Keeps the heart healthy
• Improves digestion when you’re pregnant or lactating
• Relieves cough and asthma:

Layers of soft parathas that can be enjoyed with any dish be it for breakfast, lunch or dinner!!!! This recipe employs extremely easy and unique technique and provides detailed instructions to help you make perfectly layered Paratha.

Learn  a crispy Paratha, tricky to make but very tasty.

Ingredients:

Whole Wheat flour         2 cups

Maida                            ½ cup

Olive Oil                        2 Tsp.

Ajwain(Bishop weed)     1 Tbsp.

Salt                              ½ Tsp.

Sugar                           ½ Tsp.

Water                           to bind dough

Cooking oil                   to bake and smear

  

Method:

• Take a big bowl. Add flours, ajwain, salt, 1 tsp of olive oil and sugar ,mix than slowly start adding the water until you have a nice soft dough, cover and let rest for 20 minutes.
• Divide into 4-6 balls. Dust the working surface with flour.
• Dip the balls into flour before you start rolling.

• Roll each ball as thinly as possible into a large round.

• Apply a ½ tsp of olive oil evenly on the top of round.
• Make a hole in the center, and start rolling with the help of your hands.

• It will end up in a big ring and break the ring and, apply a small amount of oil on its upper surface.

• Start making a coil it of from both side with the help of both hands.

• And place over each other and then flatten it after pressing by palm.

• Roll like a Swiss roll. Press a little with your fingers. Dip the it dry flour and roll it. Roll it out into a round of about 125 mm. (5") diameter.

• Heat a tava, place a paratha  on it and apply some oil on upper layer of the paratha.

• Flit it on again apply some oil on the top. Cook till the parathas are crisp and golden.

• Serve hot with Vegetable kurma and Dals.

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Kothimbir Vadi

Kothmbir Vadi

Kothimbir Vadi is a starter / snack that are extremely popular among maharashtrians. When I was in Thane , I ate this many times at my maharashtrian friend’s home. It’s my favorite one. Simple and tasty. 

Ingredients

Coriander Leaves                               1 big bunch

Chick peas flour/besan                        1 cup

Peanut coarsely crushed                     2 tbsp.

Rice flour                                           1 Tbsp.

Ginger Paste                                       1 Tbsp.

Turmeric powder                                1/4 Tsp.

Green Chilies  paste                             1 tbsp

Asafetida                                           - A pinch

Sugar                                                     1Tsp.

Salt                                                     to taste
Baking soda (optional)                         1/8 Tsp.

Oil                                                     for Shallow fry 

For Seasonings:
Oil                                                     1 Tsp.
White Sesame seeds                          1 Tbsp.
Dry coconut                                       2 Tbsp.
Curry leaves                                      few 

Method:

• Mix all the ingredients in a large bowl with water except oil to get a thick batter without any lumps.
• For Steaming I have used steamer trays. You can also use Idli moulds.
• Grease the idli moulds/ Steamer trays with oil. Add batter to it and steam for 20 minutes.
• Let it cool then unmold .If you are using steamer trays then after unmolding cut into slices.
• Heat oil in a pan.  Now, shallow fry the Vadis till they turn golden brown and crispy.
• Heat oil, fry all seasonings and add to the wadis.
• Serve hot with any spicy chutney or sauce.

Note:

• Shallow fry or deep fry the Kothimbir Wadis as per your choice. 
• You can freeze these vadis and its stays up to 2 months.

Pea Malai Kofta

Malai Kofta is  a classic dish of Moghul origin. The pea balls are  fried and then added to the special creamy sauce/curry and served along with rice and rotis/Naans (Indian flat bread).  I have used the Paniyaram pan /skillet here to make the pea balls. This helps to cuts down on the calories.  You need a very little oil to fry the pea balls.

Ingredients

For Kofta

Green peas                           3 cups

Gram flour                            2 tbsp.

Finely chopped green chilies    3 no.

Chopped coriander leaves       2 tbsp.

Cumin seeds                         1 tsp.

Finely chopped ginger             1 tbsp.

Salt                                    to taste

Bread crumbs                       ¼ cup

Oil                                      for fry

For Gravy

Organic Tomato puree         ½ cup

Finely chopped tomato         ½ cup

Water                                1 cup

Ginger Paste                       1 tbsp.

Cumin                               1/3 tsp.

Coriander powder                1 ½ tsp.

Turmeric powder                ½ tsp.

Red chili powder                  1 tsp.

Cloves                              2 no.

Salt                                   to taste.

Oil/ Ghee                           1 tsp.

For Decoration

Cream                                1 tbsp.                    

Method:

• Boil the green peas in salted water till tender. Cool and mash.
• Add cumin seeds, chopped green chilies, ginger, coriander leaves and little salt.
• Take  the gram flour in a heavy pan over the fire. Stir till it turns brownish.
• Add the pea paste. Mix it well till it becomes smooth. Divide into 10- 15  equal pieces. Roll it in breadcrumbs.
• Heat the Paniyaram pan and add little oil in all the groves. When it is medium hot, add the pea balls in the groves.
• Within a minute turn it on all the sides and make sure it browns evenly (This cooks very fast so be careful). Keep aside.

For the Gravy

• Heat the oil and splutter the cumin seeds, and the ginger paste and fry for a minute.
• Add all the powdered spices , cloves, tomatoes, tomato puree  and salt.
• Stir it until leaves the oil. Add water and cook it in low flame.
• Put the gravy in a dish and add the Kofta to it.
• Decorate with cream and serve hot with rotis, Biryani , Pulao

  Note: See my other Malai Kofta Recipe

Mumbai Masala Toast Sandwich

It is raining now, so I thought  about Mumbai Masala Toast Sandwich with a hot cup of chai. Whenever I make this at home I always to remember my Mumbai colony life. Miss you guys.

Mumbai Masala Toast Sandwich is very popular snack across Mumbai. You will find them at all corners and stalls of Mumbai. This is an all in one sandwich packed with proteins, vitamins, and carbs. This is an

easy and quick homemade sandwich recipe. This sandwich is very healthy and nutritious food for kids as well. Learn how to make Mumbai Masala toast at your home.

Ingredients

OatNut Bread Slices                   4 nos.

Butter                                     ½ tsp.

Chat masala powder                  few pinches

Black Salt powder (optional)       few pinches

Black pepper powder                  a pinch

Green Chutney

Mint leaves                              few

Coriander leaves chopped          1/2 cup

Ginger pastes                          ½ tsp.

Green Chilies chopped                4 no.                                             

Blend all the ingredients in a blender to form smooth chutney. Keep aside.

               

Masala Stuffing

Boiled Potatoes                         3 no. (Finely chopped)

Tomatoes                                 1 no (Finely Chopped)

Ginger chili paste                      1 tsp.

Boiled Green Peas                     1/2 cup

Coriander leaves                       2 tbsp. (Finely chopped)

Curry leaves                              few (finely chopped)

Lemon juice                             1 tbsp.

Oil                                           ½ tsp.

Mustard seeds                          ¼ tsp.

Hing                                         few pinches

Turmeric powder                        ¼ tsp.

Sugar                                      ½ tsp.

Salt                                         to taste.

Method:

• Boil a potato and peel the skin, and chop finely.
• Heat oil in a pan, add mustard seeds & curry leaves, and let it crackle.
• Add the tomatoes, ginger chili paste, green peas and sauté it for a couple of minute.
• Add chopped potatoes, salt, turmeric powder, sugar, lemon juice, coriander leaves and mix all the ingredients well and cook it for few minutes. 
• When the filling is ready, turn off the flame and let allow it to cool completely.

To Make Sandwich

• Apply butter and Green chutney both side of the breads.
• Put 1 tbs.of potato masala in the center of the bread slice and sprinkle pepper powder & chat masala powder on it.
• Cover with other bread. Grill the sandwich on the stove or electric griddle.
• When toast is ready slice them into wedges or square.
• Serve hot with green chutney and tomato ketchup.

Tips

•  In Mumbai, traditionally they use only white breads. Here for health reason I used Oat Nut bread. You can use any kind of breads.
• You could make the chutney spicier by adding more chilies.
• To make the above recipe for kids, add very little or no green chili in chutney as well as in potato masala.

Garam Masala Powder

Garam Masala is the most important spice blend in North Indian Cuisine. Adding a little pinch of masala at the end of the cooking , adds more flavor to the dish.
I always prepare Garam masala at home . Home made Garam masala being fresh smells far better than store bought. You can store this powder for few month.

Ingredients:
Green Cardamons             25 no
Black Cardamons              3 nos

Cloves                             10 nos
Cinnamon                        6 no
Black peppercorns             2 tbsp
Ground ginger powder        1tsp.
Coriander seeds                2 tbsp.
Nutmeg                            1/8
mace flakes                      1 tsp.
Bay leaves                        2 no.
Star Anise                        1 no
Fennel seeds                    1 tbsp.

Method:

• Clean and mix all ingredients
• Preheat the oven to 300 F. Put all the ingredients (expect ginger powder)into the baking sheet and roast until the spices become very fragrant.
• Put the roasted spices & ginger powder in a spice grinder and grind to a fine powder,
•  Store in an airtight bottle up to 3 months.

Zucchini Carrot Pulao - 350th Post

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used Zucchini, Carrot and capsicums. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Ingredients

Basmati Rice                          1 cup

Water                                   1½  cups       

Ghee                                    2 tsp.

Salt                                      to taste

Bay leaves                             1 no.

Cinnamon stick                       1 no

Cloves                                   4 no

Cardamoms                            3 no

Vegetables:

Small Zucchini                        2 no.

Carrot                                   1 no.

Green Capsicum                     1 no.

Finely chopped green chilies     2 no.

For Decoration:

Fried cashews & raisins          2 tbsp.

Finely chopped mint & coriander leaves

Method:

• Wash and soak the basmati rice for 30 minutes. Drain it and keep aside.
• Wash the vegetables in water.
• Remove the zucchini & carrot skin and grate it.  Finely chop the capsicum and keep aside.
• Take a frying pan, heat the ghee, add the bay leaves, cinnamons, green chilies and cardamoms and fry for a second.
• Now add the rice and fry for 2 minutes in low heat. Add water and salt and mix well.
•  Transfer the rice into rice cooker. Cover with lid. Let it cook, until rice becomes tender and water has evaporated.
• Heat the oil in a pan, fry the capsicum, zucchini and carrot for 5 minutes in low heat. Keep aside.
• Spread the cooked rice in a plate. Let it cool. Mix with fork, so that the rice retains its shape and does not get smashed.
• Add the vegetables in it. Mix the rice with fork.
• Make sure the zucchini and carrot mixture, missed with rice.
• Garnish with chopped cilantro, mint leaves and fried Cashewnuts.
• Serve hot with Pappad and Raita.

Rawal Pindi Chole

Pindi Chole got its name from the place of its origin in Rawalpindi city , now in  Pakistan .Pindi Chole is very famous main course recipe in Punjabi cuisine which serves with Baturas. This Chole is a dry dish, where the Chole are coated very lightly with the gravy.

Ingredients

For Boiling chickpeas

Dried white Chickpeas/ kabuli chana                1 cup

Tea bags                                                       2 no.

Black cardamoms                                           1 no

Cloves                                                           2 no

Crushed green cardamoms                              1 no

Cinnamon                                                      1 no.

Water                                                            2 cups

Salt                                                               To taste.

For Masalas 

cumin seeds                                                   1 teaspoon

ginger    paste                                                1 tablespoon

Amchur powder (dried mango powder)             1 tsp.          

Red chili powder                                             1 tsp.

Coriander powder                                           1 tsp.
Chenna masala powder                                   1tbsp.                                          

Dried pomegranate seeds                                1 teaspoon

Seasoning 

Oil                                                                 1 Tsp

Bay leaves                                                     1 no.

Grated ginger                                                 1 tsp.

Thinly sliced green chilies                                1 tsp.

Cumin seed                                                    1/4 tsp.

Finely chopped tomato                                     1 no.

For Decoration 

Melted ghee                                                   1 tsp.

Chopped coriander leaves                               1 tbsp.

Method:

• Wash the Kabuli chana and soaked overnight.
• Make a small potli by tying the cardamom, cinnamon and tea leaves in a 2" x 2" piece of muslin cloth.
• Place the chickpeas in the pressure cooker, with the water& masala potli, and cook for 2 whistles.
• Strain the chickpeas and reserve the water after discarding the tea bag and whole spices.
• Heat the oil in a pan, add the all seasoning items, fry for few minutes.
• Now add the dried mango powder (Amchur powder)red chili powder, coriander powder, Chenna masala powder and dried pomegranate seeds and fry for 3 minutes.
• Now add the reserved water and cook till the oil separates from the gravy.
• Add the kabuli chana
• Cook till the chole is completely dry.
• Serve hot and garnished with ghee and coriander leaves. 

Kadai Tofu Curry

Kadai Tofu is a low calorie version of the Kadai Paneer.  It is very healthy and nutritious dish, as it consumes very less fat. Try this recipe and give me your feedback.

Ingredients:

Extra firm tofu, cubed                     1 Box

Tomato                                          1 no.         

Green Bell Pepper                            1 no

Yellow Bell Pepper                            ½ no

Red Bell Pepper                                ½ no

Green chilies                                    2 no.

Organic Tomato Sauce                     ½ tin

Cooking Oil                                     2 tbsp.

Salt                                                to taste.

Masala – Coarsely Grounded  

Coriander seeds                               3tsp.

Red chilies                                       3 tsp.

Green Cardamon                              2 no.

Masala Powders

Kashmiri Red chili Powder                1 tsp.

Turmeric Powder                             ¼ tsp.

Snafu powder                                   ½ tsp.

Dry fenugreek leaves                          1 tsp.

Decoration

Chopped coriander leaves

Method:

• Cut tofu, tomatoes& bell peppers into ½ inch pieces. Keep aside.
• Shallow fry the tofus cubes and keep aside.
• Coarsely blend the coriander seed, red chilies & cardamom.
• Heat the oil in the nonstick pan, add the coarsely grounded power and fry for 3 minutes in a low flame.
• Add the all bell peppers, green chilies and tomato and fry for few more minutes.
• Add all masala and cook till all masala raw smell goes away.
• Now add the tomato sauce and salt in it. Turn the flame up to a high flame and cook for further two minutes, stirring occasionally.
• Now add Kasoori Methi& Tofu pieces  in it.  Cook it in a low heat for few more minutes.
• Decorate with chopped coriander leaves.
• Now tasty Kadai Tofu curry is ready to serve.
• Serve hot with Naan, Pulka, and Pulao.
• 
  

Methi Thepla Roti

Methi Theplas is a very good type of Indian bread which keeps good for a week and especially a healthy travel food. Methi Theplas is one of my favorite Gujarat dishes .It is very easy to cook and nice to eat. This theplas are very good for Diabetic patients.

Ingredients:

Wheat Flour                                     1 cup

 Crushed Green Chillies                      2 no.

Chopped freshly fenugreek leaves        ½  cup

Red chili powder                                1 tsp.

Turmeric powder                                1/4tsp.

Ginger paste                                     1 tsp.

Ajwain                                              ½ tsp.

Jeera powder                                      1/2 tsp.

Hing                                                   2 pinches

Ghee                                                 1 tsp

Curd                                                  1 tsp.

Salt                                                   to taste.

Oil                                                   as needed                                                                          

Method:

• Remove the fenugreek leaves from the stem and wash thoroughly. Chop the leaves coarsely.
• Take a wide plate or vessel, put wheat flour.
• Mix all the ingredients and fenugreek leaves in it.
• Add a teaspoon of oil and knead it. Keep aside for 30 minutes.
• Then make even size small balls of the dough. Roll out into disc shape of 5” diameter.
• Heat the griddle (tawa) on a medium flame. When hot, pour some ghee or oil and roast the Rotis on both sides ,till they are well-cooked.
• Keep adding ghee/oil at regular intervals till the Methi Roti is golden brown in color.
• Serve them hot with chutney or curd.

Restaurant Type Gulab Jamun/Kala Jamun – Version 2/

I already posted my version of gulab jamun with khoya recipe in my blog. This jamun are made with milk powder only. This recipe is used in many Indian Restaurants around the world.

Ingredients:

Dry Milk powder                       - 2 cups

Self-rising flour                        - ¾ cup

Milk                                           ½ cup

Water                                       ¼ cup

Thickened cream                         150grams

Oil                                            for deep frying

Almond pieces for decoration

For Sugar Syrup:

White sugar                                 2 ½ cups

Water                                         2 ½ cup-3 cups

Saffron                                        – a few

Cardamom powder                        -1/2 tsp.

Rose water – ½ tsp. (OR) Rose essence – 2 drops

Method:

Jamun Preparation:

• Take a bowl, Sieve in the flour, milk powder together. Add cream and milk into it.
• Mix well to form soft dough. Use as much milk as required for kneading.
• Make even size small round shapes. Make about 25-30 pieces.
• Heat oil on a medium flame. Slip the Jamun one by one into the oil. The flame has to be sufficiently low so that the Gulab Jamun get cooked well inside
•  Lower the stove heat,(very very low heat), and deep fry those balls till golden brown .And keep aside the fried Jamun.

 To make Sugar Syrup

• Take a sauce pan, add sugar and water.
• Add the cardamom powder in the water. Bring the water to boil.
• Let it thicken by cooking over medium heat about to 15 – 20 minutes.
• Once the syrup has thickened a bit, then keep it aside.
• When syrup is warm, add crushed saffron, rose water, and mix it well.
• The syrup should be warm not hot.
• Transfer this hot syrup into a serving dish.

 To Make Gulab Jamun:

• Drop all the fried Jamun in the warm syrup and let it soak for at least 1 hour. The Gulab Jamun are ready.
• You can store jamun in the refrigerator with the syrup. 

Note:

• Do not leave the dough for a long time on the shelf, just make the dough when you are ready to fry the Gulab Jamun.
• If you want to make Kala Jamun then let the balls fry in the oil for bit longer till they turn almost black colored.

Gulab Jamun/Kala Jamun

Gulab Jamun