roti roll

Leftover roti egg roll|how to make plain chapati egg roll

roti rollToday after waking up in the morning i was a little worried about what to make for breakfast for my little daughter. She is fond of bread and omelette but then the bread was not available neither any green vegetables. Then i thought of doing something different, so that is where i came up with this recipe.
I prepared this with the leftover chappati ,but you can also make this recipe by preparing fresh chapaati.

Ingredients :-

  • Egg-1
  • Roti-1
  • Onion- half (finaly chopped)
  • Coriander leaves – 1 tbsp (finaly chopped)
  • Green chilli – 1( finaly chopped)
  • Oil – 1/2 tsp
  • Salt – as per the taste

roti rollMethod:-

  1. Take a medium size bowl,beat the eggs until fluffy.
  2. Add chopped onion,coriander leaves and salt to it and mix well.
  3. Place a large frying pan on heat and heat ½ tsp of oil.
  4. Pour egg mixture into the frying pan and swirl it immediately to form a roti size omlet.
  5. Before the egg sets, place a roti on the egg and press it gently.
  6. When the egg is done flip the roti and cook for a few seconds.
  7. Now remove the roti from the frying pan and place on a board with the egg side up.
  8. Squeeze out some tomato sauce and roll up the roti.
  9. Serve hot.

 

bhindi masala

Punjabi Bhindi Masala Recipe|how to make masala bhindi

bhindi masalaMasala bhindi  is a side dish from Punjab made with bhindi (okra) cooked in a spicy masala. It  goes very well with chapatis, rotis or puri. You can also have masala bhindi along with plain rice-dal,sambhar-rice etc.

Prep time: 20
Cook time:
Total time: 50
Serves: 5-6

bhindi masalaIngredients :-

  • Bhindi - 400 gms
  • Onion – 3 Large (chopped)
  • Tomato  – 2 Large (chopped)
  • Green Chilli – 3 (chopped)
  • Oil2 tbsp
  • Cumin Seeds  – 1 tsp
  • Fresh Ginger Garlic paste- 1/2 tbsp
  • Red Chilli Powder- 2 tsp
  • Coriander Seeds Powder – 2 tsp
  • Turmeric Powder – 1/2 tsp
  • Crushed Kasturi Methi  – 1 tbsp
  • Chicken masala – 1 tsp (optional)
  • Garam masala- 1 tsp
  • Dry Mango Powder – 1 tsp
  • Cilantro – 2 tbsp (chopped)
  • Salt – as per the taste

masala bhindiMethod:-

  1. Wash bhindi properly and pat dry.
  2. Cut both ends of bhindi and cut into 1″ pieces and slit in between.
  3. Heat 1 tbsp oil in a kadahai and saute bhindi until light golden brown and keep it aside.
  4. While frying bhindi , finelly chop onion, tomato, green chili and coriander leaves.
  5. Now in a same pan add remaining oil, add cumin seeds and allow it to splutter.
  6. Now add onion, green chilli, ginger-garlic paste and saute until onion becomes soft or light brown.
  7. Add red chilli, coriander powder, chicken masala powder,turmeric powders & kasturi methi, mix well.
  8. Add tomato, salt and cook cover until tomato gets mashed.
    Add bhindi and mix well, cover and cook for 10-12 minutes in a medium flame .
  9. Add garam masala, amchur powder and mix well, cover and cook for another minute, add coriander leaves and mix well.
  10. Serve hot with roti/paratha, puri or rice.
tamarind tomato chutney

Tamarind Tomato chutney |How to make tamarind tomato chutney

Tamarind tomato chutneyTry this tangy tamarind tomato chutney with any kind of dosa’s and Idli. You can store it in a bottle and keep it in a fridge for two to three days.

Ingredients :-

  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – 6
  • Garlic – 12 piece (if the pieces are big, you can increase the number if it is too small)
  • Ginger- 2 inch
  • Green chilli – 3 number
  • Cashew nuts – 6 to 7
  • Grated coconut – 1/2 cup grated coconut (optional)
  • Mint – 1 bunch (optional)
  • Red chilli- 4 number
  • Salt – to taste
  • Tamarind – 30 grams
  • Tomatoes – 10 number (medium)

tamarind tomato chutneyFor tempering :

  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 8
  • Red chilli – 2 broken
  • Hing – a pinch
  • Urad dal- 1 tsp
  • Green chilli – 2 to 3 (chopped)

Method :-

  1. Heat  oil in a pan add mustard seeds, cumin.
  2. When the mustard seeds starts spluttering add curry leaves,red chilli, hing, ginger, garlic cashew and tamarind and saute.
  3. Now add green chilli , salt and tomatoes.
  4. Now cook ,covering in between.
  5. Once done, let it cool.
  6. Once it gets cold, blend this mixture, add water to adjust the consistency if required.

For Tempering :

  1. Heat oil in a pan.
  2. Add mustard seeds,cumin seeds.
  3. Now add hing, curry leaves, chopped green chilli and fry.
  4. Now pour this to the mixture and mix well.

Note :- You can adjust the quantity of chilli and tamarind as per your taste.

Leftover Dal Paratha

leftover parathaI always try to make some new recipe from the leftovers in the fridge. Its delicious, healthy and so easy to make. This recipe is perfect for breakfast.
Mostly this recipe is good for kids as well, sometime they will be too fussy to have just dal so it is a good way feed dal. (You just need to ensure that the leftover dal is not  older than 12 hours.

Ingredients:-

leftover attaFor dough

  •    Wheat Flour – 1 cup
  •     Leftover Dal – ½ cup
  •     Chopped Onions – 1
  •     Chopped coriander – 2 tbsp
  •     Chopped Green chilli – 1 tsp
  •     Salt to taste
  •     Ajwain – 1/2 teaspoon
  •     Oil – 1 tbsp
  •     Ghee – ½ tsp
  •     Oil and ghee to roll paratha
  •     Ghee to cook paratha

Method :-

  1. In a bowl add wheat flour, leftover daal, finely chopped onions, chopped coriander, chopped green chilli, salt, oil and ajwain.
  2. Now mix all the ingredients together and knead into a firm dough.
  3. Cover the dough with a lid  & let it sit for about 15 mins.
  4. Divide the dough into 4-6 equal size balls & roll each ball into a 6-7 inch circle using rolling pin.
  5. You can use dry wheat flour as required to roll the paratha.
  6. The paratha should be thicker than regular chapati you make.
  7. Heat the tava to a medium heat.
  8. Once hot put the paratha on the pan.
  9. Roast it for about a minute & then flip.
  10. While the other side is cooking, apply some butter/ghee to the top part of the paratha.
  11. Again flip & let the side with butter cook. repeat the same step with the other side too.
  12. Once both sides are well cooked, remove from pan.
  13. Now repeat the above steps to make the remaining paratha’s.
  14. You can refrigerate any leftover dough (the dough is good for 1-2 days if stored in refrigerator)

Aloo Matar ki Sabzi

aloo matarAloo matar ki sabzi is a very simple and delicious curry and is specially served with poori, paratha,and roti. This is an easy home style curry which you can make very easy at home as a side dish for lunch or dinner.

Ingredients :-

  • Potatoes – 2 cups (boiled and cut in cubes)
  • Green peas – 1 cup boiled
  • Cumin seeds – 1/2 tsp
  • Chopped Onions – 3/4 cup
  • Ginger paste – 1 tsp
  • Green Chilli paste – 1 tsp
  • Garlic paste  – 1/2 tsp
  • Tomatoes – 1 cup (chopped)
  • Turmeric powder – a pinch
  • Chilli powder – 1/2 tsp (optional)
  • Coriander powder – 2 tbsp
  • Garam masala – 1/2 tsp
  • Oil – 3 tbsp (or as per needed)
  • Salt to taste
  • Coriander leaves – handful (chopped)

puri 3

Method :-

  1. Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and saute till  golden brown.
  2. Add the ginger-garlic paste and green chilli paste and fry till the raw smell goes.
  3. Now add tomatoes and cook till the tomatoes are mushy.
  4. Add coriander powder,salt,chilli powder, garam masala powder and cook till oil separates.
  5. Now add the green peas and potatoes and cook for 5 to 7 minutes.
  6. Now add water as per required and let it boil.
  7. Let it simmer till the gravy thickens.
  8. Garnish with the chopped coriander leaves and serve hot with puree, rotis or parathas.

Tips :- I prefer to fry potatoes separately and then adding it to the masala mixture as it gives a nice taste.

Hare matar ki poori (Green peas poori)

matar puriPooris  have always been considered as a treat for almost all the occasions. The crispy puris stuffed with green peas taste real good along with aloo ki Subji. Though today i have prepared aloo matar ki sabzi along with this puree and i  would be sharing the recipe of Aloo Matar ki sabzi in my next post.

puri 2

Ingredients :-

  • Fresh green peas – 100 g
  • Coriander leaves -  1/2 cup chopped
  • Green chilli – 2
  • Wheat flour – 250 g
  • Semolina -  2 tbsp
  • Oil – 2 tbsp (required while mixing atta)
  • Oil for deep fry
  • Carom seeds – 1/2 tsp
  • Salt

puri 3

Method :-

  1. First blend the green peas, coriander leaves,green chilli together.
  2. Now take a bowl add wheat flour,semolina,salt,carom seeds and  little oil and mix atta properly .
  3. Now mix atta by adding little little water in it and make a stiff dough so that you can roll it without flour.
  4. Divide the dough in to small poori size portion.
  5. While rolling put two drops of oil and roll it to get a non sticky poori.
  6. Coat the dough ball with oil, and using rolling pin roll small poori and deep fry them.
  7. Serve this hot with favorite curry.(It goes well with any pickle as well)

 

 

Cabbage Rice(Patta gobi rice)

patta gobhi riceHi everybody i am back to my kitchen  after a long time and sorry for not posting any recipe these many days as i was a little busy with something else so i hadn’t had any time to write anything.

So guys since i am back today i am posting a new recipe called cabbage pulao and i hope you all will love it….

Ingredients :-

  1. Rice – 1 cup
  2. Cabbage – 1/2 cup (shredded)
  3. Onion – 1 medium-sized (chopped)
  4. Peas – 1/4 cup (optional)
  5. Tomato – 2 big (chopped)
  6. Green Chilli – 1 (chopped)
  7. Ginger paste – 1 tsp
  8. Bay leaf – 1
  9. Cloves – 2
  10. Black pepper corns – 6-7
  11. Cumion Seeds – 1 tsp
  12. Cinnamon – 1 inch piece
  13. Corriander leaves – handful (chopped)
  14. Salt to taste
  15. Oil as per required

Method :-

  1. Firstly chop onion, tomato.Slit green chilli.
  2. Heat oil in a pressure cooker. Add bay leaf, cloves, black pepper corns and cinnamon and saute for a few seconds.
  3. Now add cumin seeds and when they starts spluttering , add chopped onions, ginger paste and green chillies.
  4. Saute the onions till golden brown.
  5. Then add shredded cabbage, peas, chopped tomato and coriander leaves along with salt and fry again for a few minutes.
  6. Now add water and ricE and mix well.
  7. Pressure cook the rice till it is done.
  8. Garnish with chopped coriander leaves and serve cabbage pulao hot with any kind of raita.

 

20130802_131850

Coconut Mint Rice

mint rice

Pudina rice is one of my favourite recipe. I tend to overeat whenever i make this rice as it taste really good.

Mint is one of the most flavorful herb. Whenever you make mint rice, the whole house is filled with nice aroma of mint.
Though there are many ways of making mint pulav, but today I have used coconut in it.

Ingredients:-

  • Basmati rice or raw rice – 1 cup
  • Onion – 2 (finely chopped)
  • Turmeric powder – 1/4 tsp
  • Salt – as per taste
  • Tamarind paste – 1 or 2 tbsp

To grind :-

  • Mint leaves – 1 cup tightly packed
  • Coriander leaves – 1/2 cup
  • Green chilli – 3
  • Grated Coconut  – 1/2 cup
  • Ginger – 1″ piece
  • Garlic – 4 pods

For seasoning :-

  • Oil – 2 tbsp
  • Black Cardamom -1
  • Green Cardamom – 2
  • Cinnamon – 1 inch piece
  • Cloves – 2
  • Javitri – 1 piece
  • Pepper – 4 piece
  • Star anise – 1
  • Bay leaf – 1 or 2
  • Fennel seeds – 1/2 tsp
  • Cumin seeds – 1/2  tsp
  • Mustard Seeds – 1/2 tsp

Method :-

  1. Soak rice for 30 minutes, drain and keep it aside.
  2. Grind Pudina, Coriander leaves to a fine paste.
  3. Grind coconut , ginger, garlic and green chilli separately and keep it aside.
  4. Heat oil in a pan add all whole garam masala, cumin seeds and mustard seeds .
  5. Add chopped onion and fry till it become transparent.
  6. Add Pudina leaves paste, coconut paste, turmeric powder,salt, tamarind paste and stir fry for few minutes.
  7. Drain the excess water from rice and add to the mixture.Mix well.
  8. Add two cups of water and cook without covering the lid on a slow flame.
  9. If you are making this rice in a pressure cooker, then after adding water you can close the lid and cook for one whistle.
  10. Let it cool to room temperature and then open the pressure pan.
  11. Mix  the roasted cashewnuts and almond.
  12. Garnish with few fresh mint leaves and serve with raita and papad.

Note :-

  • Instead of tamarind juice you can use either lemon or tomato puree.