Ragooni Paratha

Every one loves the traditional aloo ka Paratha and a lot of us thoroughly enjoy the occasional Gobi ka Paratha. This is delectable combination that everyone can enjoy.Try Somthing New in Paratha.

For Stuffing :

• 2 tsp oil
• 1 tsp cumin seeds
• 1 chopped onion
• 1 tsp grated ginger
• 2 pc green chili, chopped 
• 1 tsp red chili
• 1/2 tsp pepper powder
• 1 tsp Garam masala
• 50 g soy Granul
• 1 medium boiled Potatoes
• 100 g Paneer
• 4 tbsp coriander , chopped
• 1 tbsp mint leaves chopped
• salt to test
• Corn flour Slary
• Oil for Shallow Fry

For Dough :

• 1 cup Plain Flour 
• 2 tsp oil
• 1 tbsp curd
• 1/2 tsp backing power  
• Salt
• water as per need

For Dhugar:

• Onion Slice 
• Kolsa(Chrcole)
• Ghee

Method

1. In bowl, Mix dough ingredient together  and making soft dough, keep aside 15 min.
2. In pan add oil , cumin seed , onion , green chili, ginger , saute for 1 min and transfer in bowl and keep aside.
3. Boil Soy grnual then wash 2 times with clean water.
4. Squeeze water from soya.
5. Add soy, paneer, potatoes, in masala bowl and mix well.
6. Add coriander , mint , mix well.
7. In Bowl arrange or put it two onion Slice. Put hot Kolsa on it and pour 2tbsp ghee on kolsa.
8. Cover lid For 5 min.  
9. Now remove Kolsa and onion slice from stuffing and  Mix once.
10. Roll out one portion of the dough into a circle using plain flour for rolling.
11. Place one portion of the stuffing in the center of the circle. Bring together all the sides in the center and seal tightly.
12. Roll out again using plain flour.
13. Cook on a hot tava (griddle), using a little oil, until both sides.
14. Now Heat 5 to 6 tbsp Oil in Pan again shallow fry Paratha.
15. Serve hot.

Moong Dal Sheera

For all the sheera lovers, this recipe is divine. It is coarse and sweet. It takes a long time to cook, but it’s worth the effort.

Preparation Time: 10 mins
Cooking Time: 30 mins  
Makes 6 servings


Ingredients:

• 1/2 cup yellow moong dal (split yellow gram) ,
• a few saffron (kesar) strands
• 1/2 cup ghee
• 1/2 cup milk , warmed
• 1/4 cups sugar
• 1/2 tsp cardamom (elaichi) powder

For The Garnish

• a few almonds (badam) and pistachio slivers
• a few saffron (kesar) strands

Method:

1. In pan Add moong dal roast on medium flame after roasting keep aside for cooling.
2. Add in mixing jar and grind coarsely.
3. Dissolve the saffron in 1 tbsp of warm milk and keep aside.
4. Now In pan add ghee and moong dal mix well cook for 10 min or till it becomes golden brown in colour, while stirring continuously.
5. Add the warm milk and 1 cup of warm water and cook on a slow flame for 3 to 4 minutes or till all the liquid is absorbed, while stirring continuously.
6. Add the sugar, cook and cover on a slow flame for 15 to 17 minutes or till the ghee separates, while stirring occasionally.
7. Add the prepared saffron- milk mixture and cardamom powder, mix well.
8. Serve hot garnished with almond and pistachio slivers.

Milagai Podi

The Milagai Podi, fondly called “Gun Powder” by south Indian food fans, is an all-time favourite accompaniment to idlis and dosas. When a spoonful of the powder is served, spice lovers fondly make a small hole in its centre, add a spoonful of til oil or ghee into it, and mix gently with their index finger, to make a chutney like paste with a fresh and irresistible aroma. Some even like to coat their idlis with this powder before packing in a lunch box. You can vary the spiciness of this powder by varying the quantity of chillies, and you can also decide whether you want to grind it smoothly or coarsely. Coarsely powdered Milagai Podi has a wonderful texture similar to hand-pounded masala and is favoured by many. Store the powder in a glass or earthen jar in a cool and dry place away from sunlight. It can be used for more than a month.


Preparation Time: 5 mins
Cooking Time: 7 mins
Makes : 1 cup

Ingredients

• 1/2 cup whole dry kashmiri red chillies , with the stem removed
• 1/2 cup urad dal (split black lentils)
• 1/2 tsp asafoetida (hing)
• 1/2 tbsp sesame seeds (til)
• 1 3/4 tbsp grated jaggery (gur)
• salt to taste

Method:

• Heat the non-stick pan, add the urad dal, sesame seeds, red chilli and asafoetida and dry roast on a slow flame for 2 minutes.
• Combine the coarsely powdered chillies, salt and the urad dal-sesame seeds mixture in a mixer and blend to a smooth powder.
• Add the jaggery and blend again till smooth.
• Store in an air-tight container and use as required.

Kanchipuram Idli

special savoury idli got its name from that small town in Tamil Nadu. It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships of a long queue to buy the prasad of tasty Kanchipuram Idli from there. Indeed, with an elaborate tempering of assorted spices, these idlis are a mouth-watering treat. this batter is traditionally cooked in small greased katoris or in a large, round, flat cooker vessel and then sliced into squares or triangles.

Preparation time : 10 min.
 Fermenting Time:  10 hours.
Cooking Time : 15 min.
Serve : 2

Ingredients:
2 cup Idli rice
1 cup raw rice
1 cup Urad Dal
1 tsp cumin seeds
1 tsp pepper
1 tbsp + 1/2 tsp sesmee oil
1 tsp ghee
1/2 tsp ginger
Salt as per taste

Method:

1. Soak the raw rice, idli rice and urad dhal  together in water for 6-7 hrs or overnight.
2. After 6 hrs, grind it in grinder. While grinding do not make it  little coarse paste and keep it aside for 8 hrs( or till it gets fermented).
3. Add salt mix well.
4. The batter should be of normal idli batter consistency.
5. Before making, take a portion of batter in a vessel.
6. Crush the pepper coarsely and add the Whole cumin seeds.
7. Add the grated ginger, 1 tblsp of sesame oil and ghee.
8. mix together nicely . Grease a bowl with sesame oil and pour the batter.
9. Steam it for 20 mins or check inserting a tooth pick  .If it comes out clean then it is done.
10. Cut into pieces and serve with Idli Podi.

Schezwan Corn Bhel

Preparation Time : 10 min
Cooking time : 15 min
Serving : 2

Ingredients:
For Instant Manchurian:

• 2 slice of bread
• 1 tsp ginger green chilli paste
• 1 tbsp onion chopped
• salt to taste
• cornflour
• water as per need
• oil for frying

For Bhel:

• 1 tsp oil
• 1 tsp garlic
• 1 tsp ginger green chilli paste
• 1 cup boiled corn
• 2 tbsp chopped capsicum
• 1/2 tsp aaji-no-moto
• 4 tbsp schezuan sauce
• 1 tsp soy sauce
• 1 tsp vinegar
• Fried noodles as per need
• salt to taste

Method:

Instant Manchurian

1. In Bowl add crush bread slice, chilli paste, onion, salt, 2 tsp water mix well and make small balls.
2. In Plate add cornflour and roll ball in corn flour.
3. Fry balls and instant Manchurian are ready. 

Bhel:

1. In pan add oil, garlic paste, chilli paste, onion saute for min.
2. Now add Corn, capsicum, aaji-no-moto, schezuan sauce, soy sauce, vinegar, salt mix well and cook for min.
3. Now add Instant Manchurian mix well.
4. Serving hot with Fried noodles.