Triangle Paratha - Trikon Paratha

INGREDIENTS:---
Trikon paratha:---
Wheat flour  --  2 cups
Water for kneading the dough approximate 1 and half cups 
Sugar  --- 1 tea spSalt to taste
Ghee  ---  3 tab sp Instead of ghee you can sprinkle some wheat flour to fold the parathas but with flour you don't get proper layers, means you can't see the open layers. If you spread oil or ghee you can clearly see the layers.
ghee or oil for frying the paratha
                                                            

METHOD:---
1. Take wheat flour, sugar,salt mix well then sprinkle water and and knead in to a soft dough.
2. Knead this dough for 5 to 7 minutes cover with a kitchen towel and set a side for one hour.
3. Divide the dough in to equal portions and and roll in to balls.
4. Sprinkle little flour on work space and roll this dough balls in to circles.
5. Spread 1/2 tea sp ghee on the dough circle and fold in to half like half moon shape, then again fold to make a triangle.
6. Roll the each triangle in to a triangle paratha.
7. Heat the pan  and place the paratha on it and fry both sides  for few seconds then apply a 1/4 tea sp ghee or oil both sides and fry the paratha till golden.

Malai Ka Paratha

My final recipe for this week is a Paratha recipe inspired by Panjabi cuisine. At home, we like to have phulkas for dinner with the same curry we have for lunch. This is the regular menu for our dinner. Very often I make a different curry for dinner, Idli and dosa will be there for dinner for only Thursday and Saturday. Like this special Parathas I usually make for Sunday brunch or even for breakfast.
                                                            This Malai Parathas My grandmother used to make for my grandfather with chicken kurma. I didn't have any Idea from where she picked this recipe. But now eating parathas with lots of malai and is impossible. My grandfather use to have these malai paratha with a good portion of chicken curry. But now we think about the extra workout before eating even plain parathas. 
                                                                  Yesterday I made this parathas for lunch and skipped our dinner and went for a extra walk. I am a person like eating well and go for a good brisk walk and do yoga. I don't want to keep any rolls and restrictions on my food. Any way, that's my choice, but do try this Malai Parathas you will enjoy them for sure...   

 So let's check the recipe......
INGREDIENTS:----
Wheat flour  --  2 cups
Thick cream  ---  1/4 cup
Milk  ---  1/4 cup
Sugar   ---- 1 tea sp
Salt to taste
Ghee  ---  for frying
METHOD:---
1. Take wheat flour, sugar, add cream and mix with your hand, then sprinkle milk and and knead in to a soft dough.
2. Knead this dough for 5 to 7 minutes cover with a kitchen towel and set a side for one hour.
3. Divide the dough in to equal portions and and roll in to balls.
4. Sprinkle little flour on work space and roll this dough balls in to circles.
5. Spread 1/2 tea sp ghee on the dough circle and fold from sides and make like a square.
6. Roll the each square in to a square paratha.
7. Heat the pan  and place the paratha on it and fry both sides  for few seconds the apply a1/4 tea sp ghee both sides and fry the paratha till golden.
Remove and serve hot with any curry ..
Like I served it with Kadai paneer...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61

Broken Wheat And Moong Sprouts Khichdi

My second recipe in this guilt free theme is a khichdi. Most of the people don't like to have khichdi. But I feel that khichdi is a delicious and heathy food. It can be served for breakfast, lunch  or for dinner. Normally khichdi is made with rice and moong dal or tuar dal and with vegetables or with out vegetables. But in this recipe I used moong sprouts and broken wheat to make this khichdi more healthy.
So let's check the recipe...
INGREDIENTS:-----
 Broken wheat --- 1 cup
Moong sprouts  ---   1/2 cup
Moong dal  ---  1/4 cup
Onion ---- 1 small chopped
Carrot and beans --- 1/2 cup cut in to small pieces
Green peas --- 1 tab sp
Ginger, garlic and green chilli paste  ---  2 tea sp
Cloves --- 2no.
Cinamon --- 1 inch piece broken
Cumin seeds --- 1/2 tea sp

Turmeric powder --  1/4 tea sp

Ghee  --- 1 tab sp

Asafoetida  --  1/4 tea spSalt to taste

METHOD :---- 

1. Soak broken wheat in enough water for 15 mintes set a side.

2. Heat ghee in a pressure cooker add cinamon, cloves, cumin seeds an asafoetida let them crackle.

3. Now add all remaining ingredients mix well and add 4 cups of water mix well and pressure cook for 4 whistles.

4. Switch off the heat let the steam escape before opening the lid.

5. Open the lid and mix the khichdi well, garnish with chopped coriander leaves.

Serve hot with plain curds or cucumber raita.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Khabeesa From Oman

To day we have to cook a recipe from a country which name start with O. Other then Oman there is no other county that name start with O. So we have to choose a recipe from Omani cuisine to day. Like all other Middle East country's Omani cuisine also is a mixture of many other Asian cuisines. Rice is the staple food also they make different varieties of breads. Meat takes an impotent part in the cuisine apart fro meat dishes they also make delicious vegetable dishes also. They have a very less traditional breakfast dishes from those this Khabeesa is one popular dish. Khabeesa is a wheat semolina porridge a very healthy and delicious breakfast so let's check the recipe.

Recipe source from HERE    

INGREDIENTS:--

Fine wheat semolina(farina) ---  3/4 cup

Sugar   ----  1/3 cup

Butter  ----  2 tabsp

Milk   ---  5 cups

Rose water  ---  2 tab sp

Cardamom powder  ---  1 tea sp

Saffron tread   -- a pinch

METHOD:---

1. In a sauce pan heat butter and add semolina, give a good stir.

2. Add all other ingredients mix well and let it cook on a low heat stirring occasionally till done.

Means semolina should become soft this should look like a porridge.

Remove from heat ans let it sit for few minutes then serve

Serve warm top with more butter  and a cup of Omani coffee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

Godhumaravva Halwa

Halwas or rava kesari are one of the favorite sweet in Indian cuisine. Normaly we make with maida or wheat flour or some times with rava. We use lot's of ghee in making halwa. In that list of halwas this one is a healthy version with less ghee. Insted of samolina or maida I used wheat rava(you can use broken wheat also for this) and also a easy way to make a dessert with in few minutes.

INGREDIENTS:----

Wheat rava (bansi rava, samba rava)  --- 1 cup

Sugar   ----   1 cup

Water  ---- 1 cup

Milk ---- 1 cup

Ghee  ---  3 tea sp

Cashew nuts --- 15

Raisins  ---  15

 

1. Heat 1 tea sp ghee in a Preassure cooker, fry cashew nuts till golden remove and set a side. 

 

 2. Now fry raisins in the same ghee till golden remove and set a side.

 

 

 

 

3. Now add samba rava to the same ghee and fry till nice aroma comes out and rava coats well with ghee. 

 

 That should look like in the above picture.

 

4. Now add 1 cup sugar, keep the heat very low. 

 

5. Now immediately pour milk and water give a good stir. 

 

 6. Close with cooker lid place the whistle and cook for two whistles in a low heat.

 

7. After two whistles switch off the heat and let it cool for some time. When you open the lid it look like this in the above picture. 

 

8. Now again bring back to heat, keep the flame in medium, add remaining two spoons ghee. 

 

9. Add 1/2 tea sp cardamom powder. 

 

                                                             10 fried cashew and raisins, Mix well to combine every thing and cook for two minutes and remove from heat.
Serve warm...
This is my second recipe with the theme of Pressure cooker recipes for blogging marathon 22 nd edition at Vallis spice your life lets check blogging marathon page .

Parsley And Onion Paratha

As I mention in my last post I have to post a Indian bread recipe with greens because i have chosen the theme cooking with greens. I have easily choose my first recipe rice with greens and for the second recipe Indian bread with greens. What to do because I have already posted Palak paratha. methi paratha, and some other parathas with greens. Last Sunday when I went for my weekly vegetable shopping. I saw some fresh parsley I picked a bundle to make pesto.
                                     When I am cutting parsley to make pesto hummm wow that flavor wonderful. Suddenly I got this idea of making paratha with chopped parsley. But first I thought of making Akki roti  with Parsley but some how I changed that to wheat flour paratha for  today. These parsley Parathas are so flavor full and little spicy with finely chopped green chillies. If you don't like them spicy the just remove chillies from the list. If like you can add chopped garlic but I think garlic flavor will dominate the parsley flavor. Adding other ingredients like green chillies  and onion is your choice but parsley is the main ingredient in this recipe. So let's check the recipe.
INGREDIENTS:--
Parsley --- 1/2 cup finely choped
Onion -- 1 small finely choped
Green chillies ---  2 finely choped
Wheat flour  ---- 1 and half cup
Salt   ------  1/2 tea sp
Oil for frying parathas.

METHOD:---
1. Take all above ingredients in to mixing bowl exept oil.
2. Add 1 cup water and knead a stiff dough. Make sure this bough should be little stiff then normal paratha dough, because when you knead the dough with choped onion and parsley ooze their juices so that after 5 minutes this dough become soft.
So take care when you add water, add little by little and knead a stiff dough and set a side for 5 minutes.
3. Make six portions out of this dough and shape them in to round balls.
4. Dust this wheat dough balls with little dry wheat flour and press them in to circles
5. Heat a tawa apply little oil place the parsley paratha on the tawa fry both sides,sprinkle a tea spoon of oil both sides and fry till golden.
Remove the parsley and onion Paratha from tawa and serve hot with any curry, curd and pickle.
I served them with ridge gourd curry.
This is my  second recipe with the theme of Cooking with greens for blogging marathon 19 th edition at Vallis spice your life lets check blogging marathon page

Dates And Oats Bobbatlu

To day is the last day of this week marathon. This is my final recipe for this Festival food- quick and easy Mithai theme. I wanted to post a bobbatu recipe for this last day because tomarrow is ugadi. Bobbatu is the special dish for this Ugadi feast . Again I tried a different filling for bobbatu. This time I want to make a healthy and insted of sugar or jaggery I want to use some thing else. The Dates came to my thought and some  thing I want to mix with dates . I have already posted a recipe with dry fruits and dates so not dry fruits. My next choice is oats Yes it is a different combination for bobbatu filling. So here came the recipe.
INGREDIENTS: ---
Wheat flour --- 1 cup
Water  --- 1/2 cup
Salt a pinch
Oil or ghee for frying
Mix salt and wheat flour add water and make a soft dough cover and set a side.
FOR FILLING:--
Dates  ---- 100 gms
Oats   ---- 1/2 cup Powder
Milk  --- 1 tab sp
Cardamom powder  --- 1/2 tea sp
1. Remove seeds and chop dates add milk to dates and cook,keep on stirring on a low flame till the dates melts and become like a paste.
2. Now add oats powder, cardamom powder mix well to combine every thing with in few seconds it will become like a lump switch off the heat and let it cool.
3. Make small balls out of this dates and oats mixture and set a side.
4.  Make small balls out of  dough and press in to small puri keep the Dates and oats mixture ball in the center of the puri and close from all sides to cover the filling.
5. Press this stuffed ball s in to round thick chapathis.
6. Heat a tawa (griddle) sprinkle little ghee and fry this Dates and oats bobbatlu both sides till it turn in to nice golden.
Serve with ghee in Ugadi thali or thick condenced milk or rabdi  is the perfect choice for this Dates and oats bobbatlu.
Enjoy your festival meal with this delicious Dates and oats Bobbatlu.
This is my 7th recipe for blogging marathon 14 th edition in the theme of Festival food - quick and easy mithai, lets check the marathon page for other recipes.
My other Bobbatlu recipes...
Bobbatlu
Kova bobbatlu
Protein roti

Rajasthani Dal - Baati

Dal-baati-churma these three are the most popular and traditional dishes From the beautiful and color full state Rajasthan.These three dishes are commonly eaten on the special occasions like wedding ceremonies and also some religious occasions. Baati is a hard, unleavened bread which is made by whole wheat flour and cooked on coals and then served with ghee and dal. It is considered as a long shelf life and nutritional food.When you cook them on the coals they turns heard from out side but soft and sponge from in side.Break cooked hot baati with your hand pour lots of dal and ghee over it and enjoy it hot.

Dal-Baati is my 3rd dish from Rajasthan for Blogging Marathon-6

I didn't cook the baatis on coals,I baked them in the oven at 220C for 45 minutes.

let's check how I made them....

INGREDIENTS:--

Whole wheat flour --- 1 cup

Suji ----- 1 tab sp

Salt ---- 1/2 tea sp

Saunf -- 2 teasp

Ajwain --- 2 tea sp

Water to make a soft dough

METHOD:---

1.Take flour,suji, saunf, ajwain,salt in to a mixing bowl add enough water and knead in to a soft dough cover and leave a side for 1 hour.

2. Take the dough and roll in to small lemon size balls and leave a side for few minutes.

3. Cook this wheat dalls on hot coals till they puffed up and golden in color.

4. if you would like to bake them in the oven then preheat the oven at 200 C for 10 minutes.

5. Place the wheat balls on a baking try and brush with ghee and bake them at 220C for 45 - 50 min.Here the baking time depends on your oven heat my oven took 45 min so check in between and turn off the heat

Serve hot Batti s with lots of dal and ghee enjoy.

Check my Dal recipe here

Lets check what my other friend were cooking today

MAL - PUA

INGREDIENTS:---

Weat flour (atta) ------ 2 cups

Full cream milk --- 500 ml

Fresh curd (yogurt) ----- 4 tab sp

Sugar ---- 2 cups

Oil for frying

Cardamom powder --- 1 /2 tea sp

Badam and cashew sliced.

METHOD:-----

In a sauce pan add sugar and one cup water and bring to a boil and make 1 string consistency syrup and add 1/2 cardamom powder to it and mix well and leave a side.

Boil milk in a pan on a low flame till it turns in to thick like condensed milk, remove from the heat and let to cool

Now mix wheat flour, curd, rabri(condensed milk),remaining cardamom powder and make thick pouring consistency( like pancake batter or dosa batter). and leave it for 1 hour

Now heat oil in a fry pan (if you like you can use ghee for this or you can use 1/2 and 1/2)

Pour table spoon full batter in to the oil and shallow fry both sides till nice golden color.

Remove from the oil and place them on a absorbent paper to drain extra oil.

Now dip them in the sugar syrupfor 5 sec. and remove

Arrange these Mal pua s in a plater and top with badam and cashew slices

If you like you can pour some rabri(condensed milk )on top of them.

And also avery good combo. with kheer

enjoy hot Mal pua s

SOYA WHEAT IDLI

When first i tried soya dosa with rice that time i have this idea in my mind, from that time i wanted to try these helthy idlis . yeh idli s are my all time fav. food i can eat idli in any form if it is a rava idli or normal idli and it is for lunch, dinner or any time ha ha haa.... ok enough about me comming to the recipe.
First i tried with broken wheat as it is means i did'nt fry them and did'nt grind them so that time they are little hard did'nt cook properly. So i want to try one more time and this time i fried broken wheat lightly and grind in to a fine rava and yes yahoooooo i got soft idli s.My hubby says that he did'nt make any difference in between urad dal and soya beans.Last week i made wheat idli with urad dal but idid'nt make much difference between them.
any way this is a very helthy break fast i think and a very good choice for diabetic people, make a chutney with vegetables like tomato, brinjal or ginger chutney or sambar with lots of vegetables, because there is no rice in this and rich in fiber and i added fenugreak seeds also sooooo can i think like that?
And i am dedicating this recipe to my dear Dad and my sister and this is for you both nanna and radha.
Read a very good Information about Diabetes at Srivalli s What is Diabetes at her Spice your life!

Dry soya beans ---- 1 cup
Broken wheat ----- 2 1/2 cups
Fenugreak seeds ---- 1 tea sp
Salt to taste

METHOD:----
Soak fenugreak seeds in water.
Soak soya beans in water for over night next day wash and remove the skin by scrubing the beans with your hands, they came out very easyly.(If you don't want to remove the skin then just leave it only thing is it will take little more time to grind
Dry roast broken wheat in a pan till nice aroma comes out then grind in to a fine rava in a dry blender or mixee that we use for masalas.
Now add 2 cups of water to wheat rava mix well and keep a side.
Now griend soya beans, fenugreak seeds in a wet griender or in a mixee in to a very smooth batter,this will take 15 - 20 min.
If you are useing a mixee or blender griend soya beans in to asmooth paste ,Remove from the blender and beat well with a egg beater or with a wire whisk to produce air in the batter it helps to ferment the batter well.
Now add salt to taste and soked wheat rava mix well with a spoon if need add some water at this time.(this batter should be like normal idli batter so make that thick ness.)
Cover and leave the batter for fermentation for over night in a warm place.
Next morning make idli s
Grease idli plates and pour the batter and steam them in a idli cooker or a pressur cooker with out whistle for 10 min.
Serve hot these soya wheat idli with any spicy and tangy chutney like ginger chutney or brinjal chutney or with sambar that is your choice .
Enjoy your break fast.

BROKEN WHEAT VEGETABLE PULAO

Broken wheat --- 1 cup(laavu godhumarava)
Onion ---- 1 small sliced
Green chilies ---- 2 cut in to small pieces
Carrot and beans --- 1/2 cup cut in to small pieces
Green peas --- 1 tab sp
Ginger --- 1 tea sp chopped
Garlic ---- 1 tea sp chopped
Oil --- 1 tab sp (you can use ghee also)(I used oilive oil)
Cloves --- 2no.
Cinamon --- 1 inch piece broken
Cardamom --- 2 no.
Cumin seeds --- 1/2 tea sp
Salt to taste

METHOD:-----
1. Heat oil on a pressure cooker add cloves,cinamon, cardamom and cumin seeds and let them popup then, add onion slices and green chili pieces and fry till onion become soft.
2. Then add vegetable pieces and green peas stir for 2 min. then add chopped ginger and garlic and stir for 5 min.
3. Now add broken weat and salt to taste mix well and stir for a min.
4. Now add 3 cups of water mix well and cover with lid and cook till 2 whistles.
Remove from heat and let it cool down, then open mix well and serve.
Serve with onion or cucumber raita
You can cook this in open pan also but it will take more time.
You can add broken cashew nuts and raisins when you add onion at that time this will give more rich taste.
Boondhi raita also a good combo for this
enjoy your meal.
This is my entry for SINGLE SERVING RECIPE EVENT at Sahaja s Spicy rasam

BEETROOT PARATHA

Wheat flour ---- 2 cups
Beetroot ---- cooked and greated --- 1/2 cup
Salt to taste
Ajwain --- 1/4 tea sp
Fennel seeds --- 1/2 tea sp
Red chilli powder --- 1/2 tea sp
Butter or ghee ---- 1 tab sp
oil for frying

Method :----

Dry roast fennel and ajwain seeds till nice aroma comes out and crush them.

Take wheat flour and add salt to taste, red chilli powder, ajwain and fennel powder,ghee and add enough water to make a soft dough.

This dough should be like our normal paratha dough

Make small balls out of this dough and press then in to circles and fry then on a hot skillet(tawa) and fry with 1/2 tea sp oil both side into a nice color

serve hot with any curry

I enjoyed this with drumstick and tomato curry, tomato and cucumber salad, fried green chilli.

This is for my dear friend priya for her first event FIC - PINK /ROSE is started by my one more friend SUNSHINEMOM

CAULIFLOWER KACHORI

INGRIDENTS:-----
FOR DOUGH:-----
Atta (wheat flour) ---- 2 cups
Salt to taste
Ajwain ----- 1/2 tea sp
Cookin soda --- 1/4 tea sp
Cumin powder ---- 1/2 tea sp
Black pepper crushed --- 1/4 tea sp
Oil or ghee --- 1/2 tab sp
For dough mixing:-----
Take wheat flour,salt, cooking soda in a mixing bowl and mix well to combine
Heat ghee swetch off the flame then add ajwain, cumin powder, crushed pepper and add this too wheat flour mixture add little by little water and make a stiff dough and knead till soft and leave a side.

FOR STUFFING:-----

Cauli flower --- 1 small

Onion --- 1 medium

Green chilies --- 4

Oil --- 1 tab sp

Clove, cinamon ,cardamom ---- crushed 1 tea sp take 3 cloves, 1 inch piece cinamom, 3 cardamom s and crush them.

Salt to taste

Ginger --- 1/2 inch piece chopped

Garlic ---- 4 cloves chopped

Turmeric --- 1/4 tea sp

Red chili powder --- 1 tea sp

coriander leaves --- 1 tab sp chopped

Oil for frying

Clean and soak cauli flower in hot water for 10 min. then remove and dry it and great the cauliflower.

Peel and choop onion and green chilies.

Heat oil in a pan add crushed clove, cinamon, cardamom then add chopped onion, green chilies, chopped ginger, garlic and fry till onion become soft then add grated cauliflower, salt, turmeric powder, red chilli powder mix well and sprinkle little water cover and cook till cauliflowder become soft.

Now remove the lid and stir till cauliflower become dry and mash a little bit with spoon mix well and make sure there is no moisture in the curry mix well and remove from heat and let it cool.

Make small balls with the dough.

now moisten palms with little oil and take one wheat flour ball and give it a cup shape with your fingers (or you can press these balls in to small puri s )

Keep 1 tea sp full cauliflower mixture in the middle of the puri and close from all sides and pinch to close.

now again press them to flatten in to small puri s with hand, repeat with the remaining dough.

Heet oil in a deep frying pan and keep the heat in low flame and droop this puri s in to hot oil and fry till golden color.(you have to heat oil till smoking stage switch off the flame for few sec. and then keep it in a low flame and then add puri s and fry them)

Serve with green chutney or mithi chutney

Enjoy your snack.

This Kachori s are on the way to JFI- CAULIFLOWER at Paajaka event started by Indira of Mahanandi

WHEAT HALWA

This one is a very helthy a nd easy sweet to make. usualy we make prasadam for satyanarayana puja with rava but in MP they make with wheat flour . my land lady she use to make this Halwa every month, they do this puja every fullmoonday and the very next day with the leftover prasad that bhabiji makes this one.
INGRIDENTS :------

Wheat flour ---- 1 1/2 cups

Rava(samolina) ----- 1/2 cup

Sugar ----- 1 1/2 cup

Ghee --- 1/2 cup

Milk --- 1 cup

Water --- 2 cups

Cashew --- 10 no.

Raisins --- 10 no.

Cardamom powder --- 1/2 tea sp

METHOD:----

Heat ghee in a pan add cashew and risins and fry till golden color remove and keep a side.

Now add rava to the same ghee and fry till light golden color then add wheat flour to this and mix well to combine well with ghee .

keep on a low heat and keep stiring for 10 min.

In the same mix milk and water and boil(bring to a full boil)

Now add this boiling milk and water to rava and wheat flour mixture , keep stiring make sure there are no lumps keep stiring till all the mixture comes togather like a ball.

Now add the sugar now it will became again little watery so don't worry keep stiring stir for another 4 min. it will become thick then add cardamom powder and cashew and raisins mix well and pour in to a greased plate and cut in todesired oieces or serve as it is in small bowls

enjoy your sweet.

MOOLANGI PARATHA ( MOOLI PARATHA,RADISH FLAT BREAD)

INGRIDENTS:-------
Wheat flour --- 2 cups
Moolangi(mooli, Radish) --- 2
Onion --- 1 small
Green chili s --- 3
Ginger ---- 1 inch piece
Coriander leaves --- 1/2 cup chopped
Ajwain ---- 1/2 tea sp
Salt to taste
Oil oi ghee for frying

METHOD:------

Peel, wash and grate radish,ginger, peel wash and chop onion and green chilies very finely.

In a bowl add wheat flour, salt to taste, Ajwain, chopped coriander,green chilies, onion and grated radish, and ginger and make a stiff dough by using enough water. and leave a side for 10 min.

Make small balls out of this dough and roll them in to thick curcles.

Heat a fry pan (tava) put paratha on hot pan and fry for 2 sec. then turn the other side add ghee or oil on the up side and turn the other side and aply the oil other side too and fry till light golden color.

Remove from the pan and serve hot with curd and pickle or any dal

Enjoy your meal

WHEAT BREAD

INGRIDENTS:----

All purpose flour --- 3/4 cup

Wheat flour --- 3 cup s

Honey ---- 1 tab sp

Egg --- 1 no

Butter --- 3 tab sp

Sugar ---- 2 tab sp

Yeast ---- 2 tea sp

Warm water --- 1/2 cup

Warm milk --- 1/2 cup

METHOD:-----

In 1/2 cup warm water mix 1 tea sp sugar and yeast mix well and leave in a warm place to rise up and become bubbly.

In a other large bowl beat egg well add salt,honey, milk,and butter and mix well to combine all ingredients well .

Mix the flours and combine well, now add yeast to the egg mixture again mix well then add flour to the egg and yeast mixture mix well to make soft dough this will be little sticky don't worry

now place the dough on a lightly flour surface and knead the dough for 6-10 mi,n to become soft and smooth.

Now place this dough in agreasde large bowl and aply little oil or butter on top and cover the bowl with a kitchen towel and leave the dough in a warm place for 1 hour to rise double in size.

After it rise up take the dough out of the bowl and place on a lightly floured surface and shape the dough into loaf approx 8 inches long and plase this in to alightly greased loaf pan.

And cover the loaf pan with a plastic wrap and leave in awarm place again to rise

Now preheat oven to 350degrees F for 10- 15 min. then place the loaf tin in the center of the oven and bake for 25 -30 min. remove and cool on a rack and then slice

To check the wheat bread if the wheat bread is done by thumping the bottom of the bread it should sound hallow

enjoy your break fast.

PURI AND ALOO KI SUBJI

INGRIDENTS:-----

Potato --- 2 medium

onion --- 1 medium chopped

tomato --- 1 medium -- chopped

oil -- 1 tab sp

Cumin seeds -- 1/2 tea

mustard seeds --- 1/2 tea sp

Ajwain --- 1/2 tea sp

Sounf --- 1/2 teasp(If you dont like sounf then replace with methi seeds)

Kalonji --1/2 tea sp

Ginger garlic paste -- 1 tea sp

salt to taste

Red chili powder --- 1/ tea sp

Turmeric powder --- 1/2 tea sp

METHOD :----

cook potatoes in water till done remove and peel the skin and mash lightly and keep a side.

Heat oil in a pan add mustard seeds and let them popup then add cumin seebs,ajwain, sounf and kalonji and stir for few sec then add chopped onion and fry till onion become soft.

Now add chopped tomato and ginger garlic paste fry till tomato become soft then add red chili powder,turmeric powder and salt to taste mix well and let it cook till oil leaves the sides of the pan.

Now add mashed potato and 1 cup water mix well and bring to a full boil and keep the flame low and cook for 5 min. this gravy should be little watery mix well and remove from heat.

serve hot with puri and halwa

FOR PURI:----

Wheat flour --- 1 cup(atta)

ghee or shortening -- 1 tab sp

Salt to taste

Hot water

grind ajwain 1 tea sp and sounf 1 tea sp in to a coarse powder and keep a side

In a bowl mix atta and salt, heat ghee and add to the atta make a soft dough with hot water like puri dough

make small balls out of this dough and make Depression in the center and make cup shape keep ajwain and sounf mixture in the center and close from all sides and press in to small puries

Heat oil in a deep frying pan and fry this puries till golden color and take them out and serve

Serve this puries with hot Aloo subji and Halwa

Enjoy your break fast

METHI PARATHAS

Methi leaves -- 1 bunch or 2 cups washed and finely chopped

wheat flour(atta) --- 3 cups

Garlic -- 3 cloves choppes

green chilies -- 2no. chopped

cumin seeds -- 1 tea sp(dry roast cumin and just crush with hand)

oil -- 1 tab sp

salt to taste

oil for frying

METOD:-----

Heat 1 tab sp oil in a pan add chpped garlic and crushed cumin, green chili,menthi leaves and fry for a min.

Remove from heat and let it cool then add wheatflour, salt to taste and add enough water and make dough like chapati dough and leave a side for 5 min.

Now roll the parathas as thin as possible.

Fry this methi paratas on a hot skillet till nice gloden color aply some ghee on them (if you like) and remove from pan.

Serve hot with dahi bhendi or any gravy you like or this paratas will be a good combo with any dal.

Enjoy your meal

Nothing will beat hot paratas and dal in chilled winter.

ALOO PARANTHA (POTATO STUFFED FLAT BREAD)

INGREDIENTS:----

Potato --- 2 medium sized cut in to very small pieces
Onion --- 1 medium size finely chopped
Green chilies --- 4 chopped or according to your taste
Coriander leaves – 1 tab sp finely chopped
Red chili powder – 1 tea sp(if you feel this will be very spicy can just remove this red chili powder)
Coriander and cumin powder – 1 tea sp
Garam masala -- 1 tea sp or can use( masala mix what I used in cauliflower and brinjal curry)
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil 1 tea sp
Atta – 11/2 cup
Salt to taste
Water for mixing the dough
Ghee+oil for frying paranthas
METHOD:---
Take atta in to big bowl add salt and enough water to make a soft chapati dough and kend well for 5-10 min. cover and leave a side.(leave at least for 1/2 hour)
Heat 1 tea sp oil in fry pan and add chopped onion and fry till onion become soft then add green chilies and potato pieces, salt to taste, turmeric powder and red chili powder cover and cook till potatoes become soft (or till done) stir in between.
Now add coriander and cumin powder, masalamix or garam masala powder, chopped coriander and mix well and remove from the heat and mash the potato curry very well and you have to do this when it is hot mash well and leave a side to cool
Make egg size ball s from chapatti dough and big lemon size balls from potato mash.
Now make small puri s from chapatti dough and keep the potato mixture in the middle of the puri and close from all sides and cover the potato mixture and press in to a thick round chapatti
Heat a skillet or a flat pan and place the stuffed chapatti on it and fry bouth sides till light brown color then add 1 tea sp ghee and oil mix and fry till nice golden color
Serve with curd and pickle
This is my entry for Winter Treat Event hosted by Trupti at http://recipecenterforall.blogspot.com/2008/12/announcing-winter-treat-event.html

GREEN PEAS KACHORI

All purpose flour --- 1 cup

Ajwain (vamu, caromseeds) --1/2 tea sp

Salt to taste

ghee or vanaspati ---2 tab sp

FOR SIFFING:----

Green peas -- 1 cup(fresh or frozen, I used frozen )

Oil ---1 tab sp

Cumin seeds ---1/2 tea sp

Ginger --1 inch piece choped

Green chilies -- 2-3 choped

salt to taste

sounf powder --1 teasp(sompu,little dry rost the sounf and grind in to a coarse powder)

Garam masala --- 1/2 tea sp

fried gram powder -- 1 tab sp (veyinchina senagapappu,porikadalai just grind in to a dry powder)

Oil for deep frying

METHOD:-----

Mix flour,ajwain,salt,and ghee in abowl rub with hand till it become like bread crums then add cold water and knead in to astiff dough

Grind green peas in to coarse don't add water just run the blunder for 1 sec.

Heat 1 tab sp oil in a fry pan add cumin seeds and let them change the colour then add choped ginger and green chilies and ground green peas, salt to taste keep stiring and cook for 2 min then add sounf powder,garam masala powder and fried gram powder

Remove from heat mix well and leave a side.

Now divied the dough in to equal portions and make small puris keep 11/2 tea sp stuffing in the center of the puri and cloce from all sides and again press them in to small thick puris this will be thicker then normal puris

Heat oil in a deep frying pan in amediun flame and deep fry the KACHORI S till golden colour(fry in alow flame then only this will stay crisp for long time)

serve with mitha chutney or tomato sauce

And this is my another entry for SIRI s http://siri-corner.blogspot.com/2008/12/announcement-of-rci-awadhi-cuisine.html