Avacado Paratha

Avacado Paratha

Ingredients:

• 1 cup of wheat flour

  

  Making the Parathas

  

  Cooked Prathas

• 1/2 cup of warm water
• 1/2 tsp of salt

Filling ingredients

• 1 ripe avocado
• 1/4 tsp lemon juice
• 1 cayenne  green pepper finely chopped
• 2 tbs finely chopped cilantro
• 1/2 tsp cumin seeds (optional)
• 1/2 tsp chili powder (optional)
• 1/2 tsp salt

Method:

To make the filling, peel, seed and smash the avocado in a bowl. Add lemon juice and rest of the filling ingredients and mix thoroughly.

To make paratha dough, add wheat flour, salt to the filling  in a bowl. Cautiously add water and knead into a soft dough. Roll the dough out on a flat surface to form a 1" tubular shaped lump. Cut this up with a butter knife into 1/2 " discs, roll between your palms and set aside. With a rolling pin, roll each disc into flat 6"-8" diameter parathas. Sprinkle a till dry wheat flour while using the rolling pin to help prevent the dough from sticking. Roll out all the dough discs and place them on a plate. Ensure they do not stick to each other( can sprinkle a little flour, or use wax paper to keep them separate). Make about 8 to 10 avocado parathas.

To cook the parathas, heat tava well on medium heat. Place each paratha on the heated tava and cook both sides by flipping with a flat spatula. Add few drops of oil for each side. Keep flipping sides till paratha is cooked. Paratha will be brown here and there when done.

Cooking Tips:

A little bit of lemon juice helps keep the green color of avocados. or else they oxidize and turn brown in color. If the dough turns out to be too soft and sticky add a couple tbs of wheat flour Add couple tbs of water as needed if the dough seems to be too try. Let the dough sit (covered) for a few minutes before rolling  them out.

Serving Tips:

Serve hot with raitha and any other side dish.

Chili Parotta



Chili Parotta

Raw

Ingredients:

• 4 left over rotis (or freshly made rotis, paratha, chappatis  or store bought made per instructions)
• 1 onion chopped
• 1 tomato diced
• 1/2 bell pepper diced
• 1 tsp grated ginger
• 4 curry leaves
• 3 green chillies slit or chopped
• 1 tsp cumin seeds/jeera
• 1/2 tsp garam masala
• 1/2 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp soy sauce
• 1/2 tsp salt
• 2 tbs oil (canola, olive, corn)

Chili Parotta

Method:

Tear or cut the rotis to bite size pieces. Heat oil in a pan on medium and have the cumin seeds splatter in it. Add and saute the onions till golden brown. Then add ginger, green chillies and the bell pepper. Saute till the bell pepper is a little tender, maybe for 5 minutes. Next add the tomatoes, keep sauteing till the raw smell disappears and the whole thing is a mushy thick sauce. Now combine salt, garam masala, chilli powder and turmeric powder and cook for a couple minutes. Mix in the soy sauce and lower the heat. Add the roti pieces, and mix thoroughly to coat every roti piece with the cooked sauce and turn off the heat.

Cooking Tips:

If you like the dish to be on the crispy side, toast the rotis before using it to make this dish. Adjust salt and spices per your taste. You can substitute different types of wraps in this dish.

Serving Tips:

Serve hot with plain yogurt or with onion raitha.

Molangi Paratha

Molangi Paratha

Ingredients:

• 1 cup of wheat flour
• 1/2 cup of warm water
• 1/2 tsp of salt

Filling 

• 1 tbs of corn oil (any oil)
• 1 cup grated molangi (radish, Daikon)
• 1 tsp oma(anise seeds)
• 1 tsp mustard seeds
• 1/2 tsp garam masala
• 1/2 tsp chilli powder (optional)
• 1/2 tsp salt

Method:

To make the filling, heat oil on medium in a pan and splatter mustard seeds. Add the oma (anise seeds) followed by the molangi. Saute/cook on low heat till the moolangi is soft and looks pretty dry. Add salt, garam masala, chili powder and thoroughly mix everything. Turn off the heat and set aside to cool and the filing is ready to be used in the paratha.

To make paratha dough, mix wheat flour, salt and the filling  in a bowl. Cautiously add water and knead into a soft dough. Roll the dough out on a flat surface to form a 1" tubular shaped lump. Cut this up with a butter knife into 1/2 " discs, roll between your palms and set aside. With a rolling pin, roll each disc into flat 6"-8" diameter parathas. Sprinkle a till dry wheat flour while using the rolling pin to help prevent the dough from sticking. Roll out all the dough discs and place them on a plate. Ensure they do not stick to each other( can sprinkle a little flour, or use wax paper to keep them separate). Make about 8 to 10 molangi parathas.

To cook the parathas, heat tava well on medium heat. Place each paratha on the heated tava and cook both sides by flipping with a flat spatula. Add few drops of oil for each side. Keep flipping sides till paratha is cooked. Paratha will be brown here and there when done.

Cooking Tips:

After grating, you can squeeze out the water from the molangi.

Serving Tips:

Serve hot with raitha and any other side dish.
 

Puri



Dough

Puri

Ingredients:

• 1 cup wheat flour
• 1/2 cup of water
• 1/4 tsp of salt
• 3 cups oil for frying

  

  Rolled

  

Method 

Mix wheat flour, salt and water in a bowl. Knead well to form a lump. Cover with damp cloth and set aside till you are ready to roll the dough. Sprinkle flour on a flat surface and roll the dough between your palms on the flat surface to form a 1" tubular shaped dough about 8 to 10" long. Using a butter knife cut this into 1/2" discs. Make about 8 to 10 pieces or less. Press each disc into some dry wheat flour and roll/flatten between your palms to make a flat ball. Using a rolling pin, flatten each piece out into 3" to 4" circular discs about 1/8" thick. Roll all the dough similarly and set aside.

In a separate pan or a wok heat the oil well on medium heat. Place each piece of the rolled dough into the hot oil carefully to make puris. Using a slotted long spoon press on the puri slightly to make it swell. Turn and fry further till the puri is golden brown . Each puri should take about 2 to 3 minutes to be well done.

Fried

 Place alll fried puris in a paper towel lined bowl or tray to drain any excess oil sticking to the puris.

Cooking tips:

You can use whole maidha/all purpose flour instead of wheat flour. Adding 1/4 tsp of sugar will make the puris crispier.

Serving tips:

Serve hot puris with channa or matter panneer or any other kind of vegetable.

 

 

 



 

Chappati/Parata



Dough discs

Chappati/Parata

Ingredients:

• 1 cup of wheat flour
• 1/2 cup of warm water



Set up

• 1/2 tsp of salt

Prep:

1 small dish of oil with a spoon for smearing 

Method:



Roll

Mix and knead all ingredients in a bowl. With your hands, roll the dough out on a flat surface to form a 1" tubular shaped lump. Cut this up with a butter knife into 1/2 " discs, roll between your palms and set aside. Using a rolling pin, roll each disc into flat 3"- 4"diameter roti's. Sprinkle a couple drops of oil and smear it around with the spoon or your fingeers. Fold into half and repeat the oil smearing process. Fold over to form a triangle and gently press down on open edges to seal. Make these triangular dough pieces with all the dough discs you have made.





Cook

Then, using a rolling pin, roll each triangle dough into 6" to 8" circle/rounded triangles, about 1/8" thick. Sprinkle a till dry wheat flour while using the rolling pin to help prevent the dough from sticking. Roll out all the triangular dough in a similar fashion. Ensure they do not stick to each other (can sprinkle a liitle flour, or use wax paper to keep them separate). Make about 8 to 10 chappatis. 



On medium heat, heat the tava til it is hot. Place each chappati on the heated tava and cook both sides by flipping with a flat spatula. Add few drops of oil for each side. Keep flipping sides till chappati is cooked. Chappati will be brown here and there when done. Chappatis also puff up pretty well.



Naan

Naan
Ingredients:

• 1 1/2 tsp dry yeast
• 1 cup warm water (or warm milk)
• 1 1/2 tsp sugar
• 3 cups all purpose flour
• 1 tsp salt
• 6 tbs ghee ( 4 tbs for mixing, 2 tbs for smearing)
• 3 tbs yogurt
• 1 tbs corn oil

Method: In a small cup, mix sugar and yeast in warm milk or water. Let it stand for a couple minutes till it foams. Add the flour, salt, yogurt, ghee into a large bowl. Mix the contents of the bowl with the foamed yeast mixture and knead well. Smear the kneaded dough with oil, cover and place in a warm place for 90 minutes. At this stage the dough should be double in size. Knead the dough again, divide into 8 balls, cover and let stand for 10 more minutes. Pre-heat oven to 400 degrees. Using a well floured surface, pat the each dough ball with your fingers or palm (can use a rolling pin ) into 1/2" thick, 6" to 8" diameter patties/naans of any shape you like. Repeat till all the dough are made into patties. Line a baking tray with aluminum foil and lightly smear with oil. Place the naans on the baking tray in single file. Brush with ghee. Bake in the oven for 10 to 12 minutes, on the center rack till the patties are slightly puffed and toasted. Remove and store in a foil lined basket/container. Repeat till all the patties are baked.
Tips: Usually the standard baking tray can hold 4 to 5 naans for baking each time To simplify, just divide the risen dough into couple of balls and let stand for 10 minutes. Roll each ball into 10" to 12 " diameter round patties, similar to a pizza crust and bake as above. Cut into smaller pieces while serving. Serve with any side dish.

Batura, Mattar Paneer

Dough

Batura


Ingredients:

• 1 1/2 cups of Maidha or All purpose flour
• 1/4 cup of yogurt
• 1/2 cup of water
• 1/2 tsp of salt
• 3 cups of oil for frying

Method:

Rolled

Mix maidha, salt, water yogurt in a bowl. Knead well to form a lump. Cover with damp cloth and set aside for 10 to 12 hours. The dough rises or expands in size and will have a stringy texture. Sprinkle flour on a flat surface and roll the dough between your palms on the flat surface to form a 1" tubular shaped dough about 8 to 10" long. Using a butter knife cut this into 1" discs. Make about 8 to 10 pieces or less. Press each disc into some dry maidha flour and roll/flatten between your palms to make a flat ball. Using a rolling pin, flatten each piece out into 4 " to 5" circular discs about 1/8" thick. Roll all the dough similarly and set aside..
In a separate pan or a wok heat the oil well on medium heat. Place each piece of the rolled dough into the hot oil carefully to make baturas. Using a slotted long spoon press on the batura slightly to make it swell. Turn and fry further till the butura is golden brown . Each batura should take about 2 to 3 minutes to be well done.


Fried

Cooking tips:
You can use whole wheat flour instead of maidha. Plan ahead to make baturas. Letting the dough sit over night will give enough time for the dough to rise and expand.
Serving tips:
Serve hot baturas with channa or matter panneer.


Matter Panneer:
Ingredients:

• 1 1/2 cup of fresh peas (or frozen peas)
• 1 small onion diced
• 2 small potatoes diced
• 4 to 6 ripe tomatoes diced(or 1 cup of diced tomatoes from a can)
• 1/2 " ginger grated or chopped
• 1 tsp of garam masala
• 1/2 tsp of chili powder
• 1 tsp of salt
• 1/4 cup of oil
• 1 small packet of fried frozen panneer

Method:
In a dish cook the peas in about 2 cups of water on medium heat. Peas usually take 10 to 15 minutes to cook. Turn off the heat and set the dish peas aside. In a separate pan heat oil on medium heat. Using a large spoon saute the onions till they are wilted. Add the potatoes and the ginger. Continue to cook the potatoes for 10 minutes or more, constantly stirring and mixing. Add the tomatoes and cook further on medium heat. Mix and stir the mixture as you continue to cook for 10 to 15 minutes. The contents of the pan should look like a thick gravy sauce. Add the garam masala, chili powder, salt, and the frozen panneer. Using a slotted spoon, add the cooked peas to the pan. Add some of the water from the cooked peas dish if the contents of the pan looks too dry. Continue to cook on medium low for 5 minutes and turn off the heat.
Cooking tips:
For more flavor add 1/2" of cinnamon stick and 2 bay leaves while sauteing the onions. Can also garnish with chopped cilantro and onions.
Serving tips:
Serve with puris, batura or rice.

Roti



Cut

Roti

 Ingredients:

• 1 cup of wheat flour
• 1/2 cup of warm water
• 1/2 tsp of salt
• 1 tbs of corn oil (any oil)

Method:

Roll

Mix and knead all ingredients in a bowl. Roll the dough out on a flat surface to form a 1" tubular shaped lump. Cut this up with a butter knife into 1/2 " discs, roll between your palms and set aside. With a rolling pin, roll each disc into flat 6"-8" diameter roti's. Sprinkle a till dry wheat flour while using the rolling pin to help prevent the dough from sticking. Roll out all the dough discs and place them on a plate. Ensure they do not stick to each other( can sprinkle a liitle flour, or use wax paper to keep them separate). Make about 8 to 10 roti's.


Cook

Heat tava well on medium heat. Place each roti on the heated tava and cook both sides by flipping with a flat spatula. Add few drops of oil for each side. Keep flipping sides till roti is cooked. Roti will be brown here and there when done.