STUFFED CARROT PARATHA

Paratha...a very commonly known Indian Bread which can be made in different varities and different stuffings filled in.
Aloo paratha,Paneer paratha and so on goes the list.This is my 1st paratha made for a Event named JFI:Carrot by "THE COOKER" for November.
Ingridents:
For The Carrot Stuffing:
Grated Carrot:1.5 cups
Onion:1 medium(finely chopped)
Chopped Mint Leaves:3 spn
Salt:Acc to Taste
Chilli Powder:Acc to Taste
Cumin Powder:1 spn
Corainder Powder:1 spn
Ginger Garlic Paste:1.5 spns
Oil:2-3 spns
For Paratha Dough:
Wheat Flour:2 cups
Salt:Acc to Taste
Milk:1 cup(may vary)
Oil:3 spn
Sooji:1 spn
Procedure:
For Making the Dough:
1.Take wheat flour in a bowl,add half of the oil ,salt,sooji and make a soft dough by adding milk.
2.Knead the dough well and add the remaining oil on top and keep it covered for 30 mins.
For Making Carrot Stuffing:
1.Take a pan,add oil and when hot add the chopped onions and fry till the onions become transculate.When done add the ginger garlic paste and fry till the raw flavor ie removed.
2.Now add the choppes mint leaves,salt,chilli powder, cumin and coriander powder,mix well and
fry for till mint decomes smooth.
3.Add the grated carrot and fry till the raw flavor of the carrot is removed and carrot becomes smooth.
4.Remove from flame when the carrot and mint mixture is cooked well.Let it cool down for easy handling while making parathas.
For stuffing n making Parathas
1.When the mixture is cooled,knead the paratha dough once again and divide it into10 equal parts.
2.Now by using a rolling pin make small disc and put the carrot stuffing and pull in the edges of the disc and make sure that you cover all the sides of the stuffing and be careful that the stuffing will not come out,seal it properly.

3.Repeat this same process with all the 10 equal parts and leave it aside for 5 mins so that the stuffing will dry and will not come out when we make parathas.
4.After 5 mins carefully make them into round pulka shape.

5.Put a tawa on flame and when hot fry the parathas using oil/ghee/butter.
6.Serve them hot with any pickle or thick curds.


Want to share this recipe with Sanghi's Food Delight's fot the event FIL-April-Carrot in her blog.

TOMATO RASAM

Tomato Rasam..hmm yummy yummy..it goes good with plain rice and this rasam can be taken as it is like a nice home made Tomato Soup.Today when I was going through Gayathri's blog I saw this rasam and I remembered my mom's tomato rasam and made it for todays lunch.I made it with little variations.
Ingridents:
Tomato:3 medium sized
Cumin Seeds:1/2 spn
Urad Dal:1/2 spn
Mustard Seeds:3/4 spn
Curry Leaves:8-10
Garlic:3-4(peeled n crushed)
Mint:1.5 spn(Finely chopped)
Red Chillies:3
Salt:Acc to Taste
Red chilli powder:1spn
Oil:2 spn
Hinge:A pinch

Procedure:
1.Wash and make slits on tomato and cook for 5 mins in microwave.Allow it to cool,then remove the skin and mash the tomatoes and put aside.
2.In a pan add oil,when hot add cumin seeds and when splatters add mustard seed, urad dal,hinge,curry leaves, red chillies,chopped mint,salt stir well and fry till the raw flavor of garlic is removed .
3.Now add the mashed tomato paste,mix well and add water to make it into the desired consistency.Check for the seasonings and add any if needed.
4.Boil it well and serve it hot with white rice or have it as it like a soup.

Sharing this Recipe with Sanghi's Food Delights for Fall In Love-Tomato event for march 2009
Want to Dedicate this recipe to all those who love Tomato and r really in love with Tomato.I'm one among them.

ALOO PALAK FRY

Easy n quick recipe for Aloo palak Fry...This goes very good with chapathi or pulka.Many like the Combination of Palak and Aloo.

Ingridents:
Aloo:4(peeled and diced)
Palak:1 bunch(washed and chopped finely)
Onion:1 medium(finely chopped)
Tomato:1 medium(finely chopped)
Ginger Garlic Paste:1 spn
Cumin Pwd:2 spns
Coriander Pwd:2 spns
Turmeric Pwd:1/2 spn
Salt:Acc to Taste
Chilli Pwd:Acc to taste
Oil:3 spns
Jeera:1 spn
Procedure:
1.Boil the peeled n diced potato in micro wave for 6 mins
2.In a pan add oil,when hot add jeera and when it splutters add the chopped onions and when they turn transculant add ginger garlic paste,fry till the raw flavors is removed.
3.Now add the chopped palak,when palak turns smooth add salt,chilli powder,turmeric powder,cumin powder,coriander powder,stir well and add the finely chopped tomato,when tomato turns smooth add the boiled potato mix well.
4.Serve it hot with chapathi or rice.

Sharing this recipe with SWS-Cooking with greens event at Creative Saga by Soumya

This entire recipe can also be made more easy by cooking in Microwave.

Chinese Egg Friedrice

Ingridents:
1.Rice:2 cups
2.Eggs:3
3.Chilli Garlic Sauce
4.White Veniger:1/2spn
5.Soya Sauce:1spn
6.Tomato Ketchup:1 spn
7.Chopped Capsicum:1 medium
8.Mushroom:1 cup
9.Veggies Of Ur Choice:I used frozen veggies
10.Salt
11.Pepper:1/2spn
12.Onion:1 medium(Finely Chopped)
13.Ginger Garlic Paste:1spn
14.Spring Onions:2 spn(finely chopped)
15.Cashews:Handful
Procedure:
1.Boil 2 cups of rice when done spread it over a plate and let it cool down.
2.In a vok add oil,when hot add finely chopped onions,when the onions turn transculate add ginger garlic paste and fry till the raw flavor is removed,then chopped cashews,mushroom n capsicum and salt,cook till they are smooth.
3.Now break open the egg and stir it well so that egg becomes into small crumbs,then add the
veggies,chilli garlic sauce,veniger,soya sauce,tomato ketchup.Stir well.
4.When all the veggies are finely cooked will all the sauces now add the boiled rice and mix well.
5.Put on flame for 8-10 mins and then finally garnish it with finely chopped spring onions.
6.Serve it hot with Tomato Ketchup.
Tip:
Cook the rice and put in fridge for an hour this helps the grains not to be sticky.

EASY RECIPE 4 BIRIYANI

Biriyani...Can be made in many varities...here is my version of making it very simple and serving hot in no time.These kind of recipes help us when we feel lazy to cook and when ever we have guests visting our house suddenly.
Ingridents:
Basmati Rice:1.5 cups
Frozen Vegetables:1/2 packet(I used SpringField Mixed Vegtables Pack)
Ginger Garlic Paste:1 spn
Cumin Powder:1.5 spn
Coriander Powder:1.5 spn
Garam Masala Powder:1/2 spn
Red Chilli Powder:Acc to Taste
Salt:Acc to Taste
Chopped Cliantro:2 spn
Raisins:8 no
Onion:1/2 medium(finely chopped)
Procedure:
1.Wash the basmati rice and cook the rice till done for 95% and spread it over a plate and let it cool
2.Put a pan on flame,add oil,when hot add the chopped onions, ginger garlic paste and fry till the onions turn transculate.
3.Now add the raisins,frozen veggies,salt,chilli powder,garam masala,cumin and corainder powder.Mix well till the veggies r finely coated with spices powder.Cover it with a lid for 3-5 mins.When the veggies are smooth add the boiled rice and mix well.
4.Finally add the chopped cliantro and put in on heat and cover it with a lid for 5-8 mins.
5.Serve it hot with thick curds or any raitha.

Variations:
U can use even fresh veggies of ur choice instead of frozen vegtables and u can add whole garam masala(cloves-8 no,cinnamon-1/2 inch,elachi-2 and bay leaves-3 no instead of garam masala powder)

CHAKKALU

Chakkalu...can be madi in various kinds..But I made it the way dat is simple to make.These can remain fresh for a week when kept in a air tight container.


Ingridents:
RiceFlour:1.5 cups
Ginger Garlic Paste:1 spn
Jeera:1 spn(Crushed)
Salt:Acc to Taste
Chilli Powder:Acc to Taste
Butter:3 spns
ChannaDal:1.5spn
Moong Dal:1.5spn
Onion:1/2 medium sized(finely chopped)
Oil:For Deep Frying

Procedure:
1.Soak channadal and moongdal in water for 45 mins.
2.Take a bowl and add all the above mentioned ingridents and soaked channadal and moongdal(except rice flour) and mix them well.
3.Finally add the rice flour and mix it well and make it into a smooth dough.Use little water if necessary(like chapathi dough).
4.Now pour the oil in a skillet and let it heat.When the oil is hot now take the dough and make it into desired shapes like rounds or 1 inch lenght piecesby pressing it with ur fingers.
5.Place them into hot oil and fry them till they turn into golden brown color.
6.Store them in a air tight containers.These can be the good finger food.Serve then with hot coffee or Tea in the coool winter evening..U'll really njoy the taste.

I sent this recipe for a Pindi Vantalu Contest.