Cabbage Capsicum Onion Paratha Recipe
Cabbage Capsicum Onion Paratha
Cabbage, Capsicum And Onion Paratha Recipe:
- Wash and chop thin capsicum strips or pieces.
- Similarly wash and cut thin slices of cabbage.
- Remove onion skin, wash and finely chop.
- Now we need to knead a dough for paratha. Take 400-450 gms wheat flour in a large broad vessel.
- Add capsicum, cabbage and chopped onion.
- Put 1/2 teaspoon cumin seeds and little salt.
- Put 2 tablespoon oil and with the help of water mix and knead a dough for paratha. In case your dough becomes too sticky because of excess water you can always add more wheat flour to it.
- Divide the dough into large portions for thick and long parathas. If you want medium size parathas you can divide the dough accordingly as per the size and thickness of paratha.
- Mostly these cabbage capsicum onion paratha taste good when they are made thick.
- Shape parathas one by one with the help of rolling board.
- Heat a pan. Once pan is heated place paratha on it on medium flame.
- As soon as paratha is cooked from one side, flip it on other side.
- Then apply oil on the paratha. Again after applying oil flip the paratha to the other side and apply oil to the other side as well. Flip the paratha again so that both the sides of paratha is cooked after applying oil. Cook till paratha turns crispy and gets good color.
- Remove paratha from tava and put it in a serving plate. Parathas taste good when hot.
- Similarly cook all the parathas.
- These cabbage onion parathas are very tasty. You can have it with tomato sauce or pickle or chutney or any sabzi.
Veg Lajawab Recipe
Veg Lajawab
How To Make Veg Lajawab:
- Wash and steam 1/4 cup finely chopped carrots, 1/2 cup cauliflower, 1/2 cup beans.
- By the time veggies are getting steamed chop 2 medium size onions, 2 green chillies and 2 small tomatoes. Grate 1/4 beet root without skin.
- As soon as vegetables are steamed, switch off the flame and keep steamed vegetables aside.
- Now heat 2-3 tablespoon oil in kadhai. As soon as oil is heated put 1/4 teaspoon cumin seeds.
- Add chopped onions when the cumin seeds starts cracking. Saute the onions till it turns light pink and translucent.
- Now add 1 tablespoon ginger-garlic paste and cook till rawness goes away.
- Add chopped tomatoes and cook till tomatoes turn soft.
- Now put grated beet root and cook for a minute.
- Now put steamed vegetables and mix.
- Put 150 gms grated paneer into it and stir.
- Add turmeric powder, coriander powder, red chilly powder, salt and garam masala.
- Put some more oil and cook for more 5 minutes.
- Now add chopped green chillies and chopped fresh coriander leaves. Mix and cook for 2 more minutes.
- Now grate cheese and add it to the sabzi.
- Cook vegetables for more 5 minutes.
- Veg Lajawab is ready. Switch off the flame.
- Garnish Veg Lajawab with some fresh coriander leaves and grated cheese on it.
Sabz Lajawab
Amla (Gooseberry) Chutney Recipe
Amla Chutney
Gooseberry also name as alma in Hindi has many health benefits. It is rich in vitamin c and vitamin b. It is very good for our hair.
It is good for heart disease and also control sugar level. People those who faces less blood issues, amla is very good for them.
How To Make Khatta Meetha Alma Chutney:
- Remove seed of 250 gms gooseberrys (amla) and cut into pieces. Wash and keep aside.
- Heat 1 tablespoon oil in kadhai.
Now put gooseberry pieces. Add 1/2 cup water and cover and let it cook for 5-10 minutes. - Remove the cover after 5 minutes and check whether amla has turned soft or not. If not then cover again.
- As soon as amlas (gooseberries) turn soft and mashable mash it in kadhai itself.
- Now put 1 teaspoon carom seeds (ajwain) and mix.
- Put 1 tablespoon black salt, 1 tablespoon roasted cumin powder and mix again.
- Put 1/2 teaspoon pepper powder and 1/4 tablespoon salt. Keep stirring. You can also add 1/2 teaspoon red chilly powder (optional).
- Now add 100 gms jaggery pieces and 2-3 tablespoon sugar.
- Keep mixing till you get thick consistency of amla chutney.
- Swift off the flame. Gooseberry (Amla) chutney is ready to be served.
Gooseberry Chutney
Khaatmeethi (Tomato Chutney) Recipe
Tomato Chutney
Khattmethi is tomato chutney made in Bihar of ripe red tomatoes. Khattmeethi is mostly prepared during some occasion like Bhoj or Pooja along with puri sabji. Hot crispy puries are served with 2-3 mixed (dullna) sabzi along with tomato khattmeethi, curd and dessert. Amazing food I must say.
How To Make (Khattmeethi) Tomato Chutney:
- Wash and cut 500-600 gms ripe red tomatoes.
- Heat 1 tablespoon oil in pan. Once oil is heated put 1 1/2 teaspoon panchphoran. Panchphoran is mixture of 5 phorans (fenugreek seeds, nigella seeds, fennel seeds, carom seeds and cumin seeds or mustard seeds. Few people prefer cumin seeds and few prefer mustard seeds but other 4 seeds are common.
- Put 1/2 tablespoon whole coriander seeds. This is optional but it gives very good taste in chutney.
- Break 2 dry red chillies and 1 bay leaf and add it.
- As soon as phoran is slightly cooked add chopped tomatoes and stir.
- Cook tomatoes till it becomes soft and mashable.
- Slowly mash tomatoes with the help of spatula in pan itself but carefully.
- Add 2-3 tablespoon sugar and little salt.
- Mix and let tomatoes cook properly for more 5-7 minutes till chutney becomes little thick.
- Switch off the flame. Khattmeethi (tomato chutney) is ready to be served. you can have it with puries, chapaties, parathas, etc.
Khattmeethi
Taro Root And Potato Curry In Mustard Paste
Taro Root And Potato Curry In Mustard Paste
How To Make Taro Root And Potato Curry In Mustard Paste:
- Wash and boil taro root (arbi) and 5-6 baby potatoes (aloo). I have one taro root of approx 250 gms you can also use 250 gms small arbies which you easily get in market.
- Peel skin of taro root and baby potatoes.
- Cut peeled arbi into round slices and keep aside.
- Now take 1 and 1/2 tablespoon mustard seeds in grinder along with 6-7 garlic cloves, 1 1/2 teaspoon coriander powder and 2 red dried chilli. Add 3-4 tablespoon water and grind it to fine paste. If required add little more water but don’t add too much water just to make a fine paste.
- Now heat 2-3 tablespoon oil in kadhai.
- Apply little grinded paste to taro slices and shallow fry it from both the sides.
- Remove taro slices and keep aside in a plate.
- Now put boiled baby potatoes, 1/2 teaspoon red chilly powder and fry potatoes for more 2 minutes.
- Now add chopped onion in it and fry with potatoes till onion becomes translucent.
- Add mustard paste and cook for 1-2 minutes.
- Now add one chopped tomato and salt. Cook till tomato turns soft.
- Put 1 1/2 or 2 glass of water and stir. Put water as per how much the thickness you want for your gravy.
- Let the gravy boil and cook for more 10-15 minutes. Switch off the flame after 10-15 minutes. Taro root and potato curry is ready. Serve it hot with steamed rice.
Arbi Curry
Raddish Leaves Fritters (Mooli Ke Patte Ke Pakode)
Raddish Leaves Fritters
Raddish leaves fritters are very crispy and tasty. This recipe requires few ingredients raddish leaves, gram flour (besan), wheat flour (gehu atta), salt and chillies. If you don’t want spicy don’t add chillies. You can also make it only with wheat flour taste is good. Choice is yours either you use both wheat and gram flour or any one of it.
How To Make Mooli Ke Patte Ke Pakode:
- Wash raddish leaves thrice under running water.
- Chop mooli (raddish) leaves and keep aside.
- In a vessel take chopped raddish leaves (mooli ke patte), take one tea cup gram flour (besan) in a vessel, add 1/2 cup wheat flour, salt, chopped green chillies (optional) and mix.
- Mooli leaves have moisture in it as it is washed so very less water is required 1 or 2 tablespoon. Keep mixing everything together for 5 minutes.
- Wash your hands and heat oil for frying mooli ke patte ke pakode.
- Once oil is heated with your hand take small portion of pakoda mixture and shape pakodas in oil.
- Fry pakodas (pakoras) on low to medium heat from both the sides.
- Switch off the flame once you are done with all the pakoras.
- You can have these pakoras without chutney also as they are so crisp and tasty or have it with tomato ketchup.
Mooli Ke Patte Ke Pakode
Bread Pakora (Pakoda) Recipe
Bread Pakoras
How To Make Bread Pakora (Pakoda):
- Boil 2 large Potatoes. Once it cools down peel, mash and keep aside.
- Clean, wash and chop fresh coriander leaves.
- Chop 2-3 green chillies. Crush 3-4 garlic cloves.
- For potato masala heat 2-3 tablespoon oil in kadhai.
- Put cumin seeds or mustard seeds. Once it starts spluttering add crushed garlic and cook till it turns light brown.
- Now add green chillies and cook slightly.
- Put mashed potatoes in it and mix.
- Put turmeric powder, coriander powder, red chilly powder and garam masala.
- Put salt, chopped coriander leaves and some oil if required and stir properly.
- Switch off the flame. Bread pakora masala is ready.
- Now its time to prepare besan (gram flour) batter.
- In a vessel take around 150 gms besan and add water gradually and mix in order to make medium batter consistency. It should not be too thick nor too thin.
- Now take 4-5 bread slices and cut it in triangle shapes. Put potato masala on each bread pieces. Now place one bread slice on top of other and keep aside in a plate.
- Heat sufficient oil in kadhai for frying bread pakoras (pakodas).
- Take stuffed bread slices one by one dip in besan batter such that batter coats bread properly from all the sides. Do it carefully to avoid breaking of bread.
- Put it slowly in oil. Again be very careful while inserting coated potato stuffed bread in oil.
- Don’t drop it from top else hot oil will pop out and can cause burning.
- Fry bread pakoras from both the sides.
- Don’t keep flame high because bread pakoras or besan gets cooked in less time. If flame is high there are chances of burning bread.
- As soon as you are done with all Bread pakoras switch of the flame.
- These bread pakoras goes very well with green dhaniya tamatar chutney and dry coconut garlic chutney.
Punjabi Samosa Recipe
Punjabi Samosas
Samosas are popular snack all across India. You see samosa in shops, in restaurants, on streets stalls, in weddings, birthday parties, also in theatre. This is love for samosas, isn’t it?
As we love samosas so much so let’s have a look at below recipe of samosas.
How To Make Samosas:
- Wash and boil 3 large potatoes. Peel potatoes, mash and keep aside.
- Grind mint leaves, coriander leaves and green chillies together.
- Peel and crush 5-6 garlic cloves.
- Now to make potato (aloo) masala for samosas heat some oil in pan or kadhai.
- Put 1/4th cup peanuts and fry it till it gets little fried and turns little hard. Remove fried peanuts and keep aside in plate.
- Put 1/2 teaspoon cumin seeds.
Once cumin seeds start cracking add crushed garlic and cook till slight brown. - Put 1/4th cup green peas and fry for 1 minute.
- Now add mashed potatoes, fried peanuts and stir.
- Put grinded pudina (mint), dhaniya (cilantro) and chilli paste and mix.
- Add 1 teaspoon coriander powder, 1/4 teaspoon red chilly powder, 1/2 teaspoon garam masala and salt.
- Add more 1-2 tablespoon oil if required and cook for more 2 minutes.
- Switch off the flame. Samosa masala is ready.
- Now it’s time to make our samosa outer cover.
- Take 250 gms all purpose flour (maida) in a vessel.
- Rub 1/2 tablespoon carom seeds (ajwain) with your hand and put in maida.
- Put salt. Add 4-5 tablespoon oil or ghee to maida in order to make it khasta.
- Mix and rub maida with your hand for 5 minutes along with carom seeds, salt and oil to make it khasta.
- Now gradually add water and knead a stiff dough for samosas.
- Divide the dough into 3 portion and make round balls of it.
- With the help of rolling board make 3 thick chapaties of maida.
- Divide each chapati to two semi circles.
- Now make cone of each semi circle (give samosa shape) and stuff potato masala in it how much you can stuff. Wet your fingers apply moist to the edges of cone and seal the samosa by pressing with your fingers after stuffing masala in it. Simillarly stuff other samosas also with masala and seal.
- Keep aside all the samosas.
- Heat oil in kadhai for frying samosas. Once oil is heated drop samosas one by one slowly and carefully in oil.
- Fry samosas on low to medium flame from both the sides till crispy and golden brown.
- Don’t keep flame high as samosas will cook from outside and remain raw from inside.
- Samosas take time to be cooked properly.
- Switch off the flame once you are done with all samosas.
- I have mouthwatering choley to be served with my samosas with some onion rings on top of it. You can have it with your favorite dhaniya tamatar chutney or coriander mint chutney or chole.
Samosas With Chole
Palak Paneer Recipe (Spinach With Cottage Cheese)
Palak Paneer
Spinach is called palak in Hindi and cottage cheese is called paneer in Hindi. Both palak and paneer has its benefits they are rich in vitamins and minerals.
Palak Paneer is very popular food in India. It is punjabi dish. Blanched spinach puree is cooked with cottage cheese, garlic, onion and dry spices.
How To Make Palak Paneer:
- Take 2 bunches of spinach leaves, clean, wash and keep aside.
- Clean and chop 1 onion and 15 garlic cloves and 2-3 green chillies.
- Heat some water in vessel to blanch palak leaves.
- Once water starts boiling add washed palak leaves and cook for 4-5 minutes.
- Remove palak leaves from boiling water and put in cold water so that the cooking process stops.
- Now remove spinach leaves from cold watwr, remove excess water from leaves and keep aside in plate.
- Once it cools down grind palak into puree.
- Now heat 2 tablespoon oil in a pan or kadhai. You can use ghee or butter also.
- Once oil is heated add 1/2 teaspoon cumin seeds.
- As soon as cumin seeds starts cracking add finely chopped garlic cloves and cook till it turns light brown.
- Now put finely chopped onions and cook till it turns translucent.
- Put chopped green chillies and cook for more 1 minute.
- Now add turmeric powder, coriander powder, black salt and stir.
- Whisk 1 cup curd and put in it and keep string continously to avoid lumps.
- Now put grinded green spinach puree to it and mix. Put very little water and mix again.
- Add salt to taste and paneer cubes to it.
- Gently mix so that paneer doesn’t break and let it cook till one simmer.
- Switch off the flame. Palak paneer is ready to be served.
Spinach And Cottage Cheese Curry
Palak Chole Tikkies
Palak Chole Tikkies
Spinach called palak in Hindi is very beneficial for our health. It is low in calories.
Spinach lowers blood pressure, is also good for diabeties. It has minerals and iron. It reduces risk if cancer and heart disease.
You can include palak in your diet as it has so many benefits but too much consumption of spinach can lead to kidney stones and digestion issues.
We use palak in salads, for parathas, gravy, pakodas, kichdi, as dry sabzi and many more. The recipe which I am sharing is of palak chole tikki. Blanched spinach and boiled chickpeas are used to make tikkies. Chickpeas are also rich in fibre and protein. I loved the combination of palak and chole. It’s your turn to try. Below mentioned is the recipe:
How To Make Palak Chole Tikki
Boil 100 gms chickpeas (kabuli chana) and keep aside.
Take half bunch of spinach (palak). Wash and keep aside.
Now we have to blanch palak. For blanching palak boil water in a vessel. Once it starts boiling add spinach (palak) leaves and boil for 5-7 minutes. Don’t cover the lid. Remove spinach leaves after 5-7 minutes and place in cold water. Then remove it from cold water and keep aside.
Once palak cools down remove excess water and grind it with 2 green chillies and 2-3 garlic cloves.
Simillarly grind boiled chickpeas.
Mix grinded spinach and chickpeas.
Add 1 tablespoon roasted coriander-cumin powder.
Put 1 teaspoon garam masala and 1 1/2 teaspoon chaat masala.
Add salt to taste and 4 tablespoon breadcrumbs.
If you want more spicy you can add 1/2 teaspoon red chilly powder as I have already used green chillies so not adding chilly powder. You can always taste the masala if required you can add more as per your taste.
Mix everything and divide into equal portions to make tikkies of it.
Apply some oil in your palms and make round balls.
Press and place small cheese cube inside each ball and shape it into round tikkies. Keep palak chole tikkies aside in a plate.
Heat tava and put 2-3 tablespoon oil on it.
Put palak chole tikkies on it and cook till tikkies turn golden brown from both the sides.
Grate some extra cheese on top of tikkies.
Switch off the flame serve tikkies hot with chutney or tomato sauce.
