Keema Prantha (Minced Chicken Prantha)

Hello Friends,
      First time I tried something in breads....I prefer normal chapati or tandoori roti in my meals, but this time I tired Keema Paratha at home.

Keema Paratha is a Mughlai dish which is usually filled with Minced Mutton and famous Paratha in North India and Hyderabad too. 

While making this Paratha remember that there should be no moisture at all in the mince mixture, otherwise your Paratha will break from all the sides. You can try with minced chicken too, as I did :) 

And yeah, How to forget adding raisins and cashew in Mughlai food....Adding dry fruits give the Paratha a special taste..So friends do try it at home. Very easy and simple.

Ingredients:

For Paratha:
1 cup wheat flour
1/2 cup all purpose flour (Maida)2 tsp oil
Water for kneading

For the stuffing:

• 250 gm chicken keema 
• 1 onion (finely chopped)
• 1 small tomato (finely chopped)
• 1 green chilli 
• 1/4 tsp garam masala
• 1/4 tsp cumin powder
• 1/4 tsp red chilly powder
• Salt acc.to taste
• 2 tbsp broken cashew
• 2 tbsp raisins
• Few fresh coriander leaves (finely chopped)

Method:

• Take a large bowl and add all the ingredients of paratha add water and  knead it into a soft dough. Keep it aside for 15-20 mins.
• Heat oil in pan and add chopped onions, saute them till they become golden brown in colour.

• Add tomato and green chilly. Cook till tomato turns soft.

• Add broken cashews and raisins. Mix nicely.

• Add the keema, mix well and cook covered on low flame.
• Now add the red chilly powder, cumin powder, and garam masala into the keema mixture.
• Cook till the water evaporates completely from the mixture. Remove from fire.
  
  
  
  
  
  
  
• Put the mixture in muslin cloth, squeeze out the excess moisture from the mixture.
• Put the mixture in a bowl, add salt and mix finely chopped fresh coriander.
• Divide the mixture into the equal portions.

How to make paratha:

1. Divide the dough into equal sized balls same as the number of keema mixture.
2. Roll the dough into a small roti and place the keema mixture in the center of roti.
3. Wrap it nicely from all the sides and press it.
4. Then again make it in thin chapati, cook the paratha on a tawa or griddle, 
5. While cooking, apply clarified butter (ghee) evenly on both the sides.
6. Cook it evenly from both the sides.
7. Serve hot with raita and butter.

Vegetable Kathi Roll

Hi Friends,
    One of my reader demanded for the Vegetable Kathi Roll recipe........ I really feel happy when you try my recipes and demand for more :) 
So this one is for someone special, I hope you will like it :)

 For Rotis :
1 cup Wheat flour
1/2 cup Maida (All purpose flour)
1 tsp oil
Water for kneading 

For the stuffing:

2 cups vegetables (carrot,red bell pepper green bell pepper and beans) cut in julienne.

1 large onion (finely sliced)

1 tsp Ginger garlic  paste
1/2 tsp Garam masala powder 

1/2 tsp Chat masala 

1/4 tsp red chilly powder

1/2 tsp cumin powder
1 tbsp Lemon juice 1/2 tsp Tomato Ketchup

1/4 tsp Soya Sauce

1 tbsp OilSalt acc.to taste

2 tbsp green chutney

Method:

For dough:

• In a large bowl add whole wheat flour, maida, oil , salt and mix well.
• Gradually add water and  knead to form soft and smooth dough. Cover and keep aside for a while.

For stuffing:

• Take a Non-stick Kadhai, heat oil, add onions and saute until golden brown.

• Add ginger-garlic paste, mix well. Cook for another 1-2 mins.
• Add all the vegetable and cook on high flame for 2-3 mins. Don't overcook them otherwise they will not remain crunchy.

• Add all the dry masalas and ketchup. Cook on high flame for 2-3 minutes.

• Add lemon juice and mix nicely.
• Remove from fire.

To make rotis:

• Divide the dough into 8 portions.
• Roll each portion into 5 inch diameter roti and cook it on tawa or griddle from both the sides. 
• Repeat with all the remaining portions of dough.

How to Assemble:

• Take a roti, (I applied beaten egg on one side and cooked it on slow flame, You can skip this step)
• Apply green chutney on the roti, place the stuffing in the centre of the roti.
• Roll the roti into a tight roll and wrap it in a aluminium foil.
• Serve immediately.

Note:  Make little thick rotis if you are adding ketchups in the stuffing otherwise you can avoid adding the ketchups.

Sending this recipe to:

   My event                                                        Jagruti's Event

                                       

Sarson Da Saag And Makki Di Roti

Hi Friends:
Visited Delhi and not having SARSON DA SAAG not possible. Its a very common dish of North India. Sarson leaves are also know as mustard leaves, basically available during winters.
Sarson da saag is normally serve with makki di roti, topped with butter.......... YUM YUM.
I learnt this recipe from my mother, she is expert in cooking. Love you mom !!!

Ingredients:
For Saag:

• 1 bunch sarson (mustard leaves) (roughly chopped)
• 1 bunch spinach (palak) (roughly chopped)
• 1/2 radish (roughly chopped)
• 1 carrot (roughly chopped)
• 1 onion (roughly chopped)
• 1" grated ginger (roughly chopped)
• 3-4 cloves of garlic (roughly chopped)
• 2-3 green chillies (roughly chopped)
• 2-3 tbsp Wheat flour / Maize flour

For Tadka / Tempering:

• 2 tbsp ghee
• 1 tbsp ginger-garlic paste
• 2 medium size onion (roughly chopped)
• 3 medium size tomatoes (roughly chopped)
• Salt acc.to taste
• 1/2 tbsp garam masala
• 1/2 tbsp coriander powder

Method:

• Put all the ingredeints of saag in the pressure cooker with little water.
• Keep on the high flame till 2 whistles then on the low flame for 5-10 mins.
• Remove from fire, open the lid once the pressure drops.
• Once it cools down, grind it into coarse mixture.
• Mix wheat flour/ maize flour in the saag mixture and keep it aside.

For Tadka/ tempering:

• Heat ghee in a pan.
• Add ginger-garlic paste, saute for 3-4 mins.
• Add chopped onions. Saute till they become golden brown in colour.

• Add tomatoes, mix well and cook till oil separates.

• Add all the dry masalas.
• Add the saag mixture and mix nicely.

• Keep it on low flame for 10-15 mins. Till saag is nicely cooked.
• Now your saag is ready to serve with Makki Ki Roti.

For Makki Ki Roti

Ingredients:
2 cups maize flour (makki ka atta)
1 radish (grated)
1/2 tbsp salt
Hot water to knead the flour.

Method:

• Put grated radish, salt and flour in a large bowl.

• Add hot water. Mix with the help of spoon. 

• Once the water becomes warm then  knead with your hands for a few minutes.
• Divide into equal portions. 
• Roll them lightly to make chapati. I use an empty milk pouch to make roti.( Tear the milk pouch from three sides leaving one side untouched, place the dough in between the pouch and then press it lightly with your hands. Don't use rolling pin)

• Cook on medium heat on a tava, keep applying ghee or oil in between. 
• Cook evenly from both the sides.

• Remove from fire and serve hot.

For serving: Take SARSON KA SAAG in a bowl topped with butter and serve along with MAKKI KI ROTI.......................

Sending this recipe to:

      Ramya's Blog                                           Priya's Blog / Divya's Blog
                                                      


          Siri's Blog                                                    Viya's Blog    
                                             

Soya Mattar Kathi Roll

Hi Friends,
Earlier I posted a recipe of Paneer Frankie, this time I am back with soya mattar kathi roll or wrap.
Kathi roll is basically made up of paratha having veg or non-veg stuffing inside. For me it is the easiest form of giving roti/paratha to my son while he is busy in playing. 

Ingredients:
For Roti:
1 cup maida (all purpose flour)
1/2 cup wheat flour
Salt
Water to knead 

For filling : I used Soya Keema Mattar (peas) for recipe please click HERE.

To assemble :
Green pudina chutney/ tomato ketchup
Sliced onion
Shredded cabbage
Grated Carrot
Low fat mayonnaise
Chaat masala

Method:

• Mix maida, atta and salt, knead into soft dough using water. Keep it aside for 30 -40 mins.
• Divide the dough into 8 equal portion and roll out into thin rotis.
• Cook each roti on medium flame. Keep them aside.
• Take a non-stick pan ...brush it with oil and put each roti in the tava.
• Cook on low flame. Remove from fire.
• Divide the stuffing (Soya Keema Mattar) into 4 equal portion.

To assemble:

• Take the roti, apply mayonnaise and green chutney/tomato ketchup.
• In the centre place sliced onion.
• Put soya keema mattar mixture on the sliced onion.
• Put shredded cabbage on soya mixture and sprinkle chaat masala on the cabbage.
• Roll up the roti to form a roll.
• Wrap lower part of each roll in a foil paper. This will help you to hold the roll easily.
• Serve along with sliced onions and lemon wedge.
• Enjoy the roll .......

Sending this recipe to:

Nithu's Blog and Asiya's Blog :

Amritsari Kulcha

Hi Friends .....
  Yesterday was my B'day and I thought of taking full day rest but one of my cousin asked me -"What esp. you are making today?" .....Those words I took them seriously and made Amritsari Kulcha at home :-)
I tried this for the first time and was liked by everyone at home. So sharing the recipe with you all so that you  too can impress your family members :-)

Ingredients:

3 cups Maida (all purpose flour)
3 tbsp Curd 
1/4 tsp baking soda 
1/2 tsp baking powder
1 tsp Sugar 
Salt  acc. to  taste

Oil for kneading 

For garnishing:

Few chopped coriander leaves

Onion seeds or melon seeds 

For Potato Mixture:

4-5 potatoes (boiled and mashed)
1-2 green chilies (finely chopped)
1 medium size onion (finely chopped)
1 tsp amchoor powder (dry mango powder)
1 tbsp coriander powder 
1/2 tbsp garam masala

Salt acc.to taste
Few coriander leaves  (finely chopped) 

Method:

• Sieve the maida in a bowl add  curd, baking soda, baking powder, salt, sugar.
• Mix the ingredients, knead the flour with water to make a smooth dough.
• Apply oil to the dough. Cover it with wet towel and keep it at a warm place. Within 4-5 hours the dough will become double the size.
• Knead it again with greased hands. Keep the dough aside and prepare your potato filling.

For Filling :

Mix all the ingredients nicely in mashed potatoes and keep it aside.

How to make Kulcha:

• Divide the dough into 5-6 portion and balls of the dough.
• Take one ball of the dough and roll it into a flat disc of 3 inch.
• Put the potato mixture on the dough. Close it from all the sides to make a round ball again.
• Apply dry atta on the ball and press it with light hands to make kulchas.
• You can use rolling pin too (but with light hands).

• Garnish with some onion seeds (kalonji) and finely chopped coriander on the top of the kulcha.
• Place it in tandoor. ( I used electric tandoor)

• You can make it on griddle or tava too. (Put the kulcha on the tava or griddle and roast it till it turns brown from all the sides).
• Remove from fire or tandoor.
• Apply little butter on the top and serve hot with white chole or mix veggie raita.

Sending this recipe to :

http://jiyasdelicacy.blogspot.in/2012/08/lets-party-festive-special-event.html

                                                        

                                                   http://thoushaltcook.wordpress.com/2012/08/09/fun-fair-food-event-announcement/

 
 http://spicingyourlife.blogspot.in/2012/09/celebrating-4-years-with-kids-delight.html

DAAL KA PARATHA

Hi All ....
New post for you ....

Ingredients:

• 1 cup Left over cooked dal
• 4 cups of plain flour (atta)
• 1 chopped green chili
• Few chopped green coriander
• 1 big chopped onion
• Salt according to taste (already there in cooked daal too)

Method:

1. Mix all the ingredients and make a dough of rolling consistency.
2. Cover it and keep it aside for 15 mins.
3. Make balls from the dough.
4. Roll each ball into chapati but slightly thicker than the normal chapati.
5. Cook on a hot tawa by frying it with little ghee.
6. Serve hot DAL KA PRANTHA with a dollop of butter or with a bowl of plain curd.

Enjoy......