GREEN PEAS stuffed PACKETS

                 Peas potli /green peas masala stuffed  packets                                                                           

Ingredients
For making green peas stuffing :                                  
 Green peas-1/2 cup
Onion-1
Ginger-one small piece
Garlic-4 pods
Oil-1 tsp

Spice powders used:
Turmeric powder-1/4 tsp
Red Chilli powder-1/2 tsp
Garam masala powder-1/2 ts[
salt

For making the packets
All purpose flour/maida -1 /2 cup
Ghee-1/2 tbsp
Carom seeds/ajwain seeds/omam-1/4 tsp
Salt to taste
Water as needed

Method

First let us make the packets.
1.For that in a mixing bowl take  all purpose flour ,add  ajwain,salt and ghee into it.Mix it well.Now add water just as we do for making chapathy or rotis .Knead and make a smooth and soft dough.

2.Once dough is done pinch equal size balls from it . Keep them covered with a wet kitchen towel.

Now lets make the filling
3.For that take 1/2 cup of green peas in a blender and just crush them coarsely.Keep aside.
                                     

CRUSHED PEAS

4.Chop ginger, garlic and onions finely.Keep aside.

5.Heat oil in a pan once its hot add in the finely chopped ginger& garlic, saute for few seconds.

6.Add onion and saute till they become soft.
                       

SAUTING

7.Time to add the crushed peas along with salt ,turmeric powder ,red chilly powder and garam masala powder.Mix them up and cook.

8.Do a taste test.Adjust the spices.Check whether the green peas are cooked well.Our filling is ready.

9.Now take a ball ,roll them into thin circle.

10.Spoon some filling in its center and make pleats just as we do for momos. Secure and seal all sides neatly.

SPOON SOME FILLING

SECURE ALL THE SIDES BY FORMING PLEATS

11.Heat oil in a kadai/pan  and once its hot deep fry our potlis .Drain them on to a kitchen towel.

12.Our peas potlis are ready to serve.Serve them with sauce or chutney or dip of your choice.

Note  :You can add spice powders of your choice. Along with ginger and garlic you can also add green chillies,cashews,raisins,paneer etc also

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Aloo ka parata

                                  Potato stuffed Indian flat bread

Serves:2

Ingredients

Wheat flour- 1 1/2 cups(makes 10 paratas)

Salt 

Hot water as needed
Oil as needed

For making the stufing

Pressure cooked aloo/ potato-5

Ginger minced-1 tsp

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Green chilli- 1 tsp optional
Cilantro chopped-1-2 tbsp

Lime juice-from 1/2 of a lemon

Spice powders
Salt to taste
Chilli powder- 1/2 tsp
Chaat masala-1/2 tsp
Garam masala-1 tsp

  (As we like mild flavors & like to have it with pickle, i have used only little quantity of spice powders.You can increase the level as per your taste.Also you are free to add spice powders of your choice like cumin powder,coriander powder,amchur or dry mango powder etc..)

Method

1.First let us make the dough for chapathy.

2.For that take the wheat flour and salt in a mixing bowl .Mix the dry ingredients.Then add hot water little by little and knead the dough so as to get a soft and smooth texture.Add oil in between so as to avoid sticking as well as to make the dough soft.Once done pinch 10 balls of equal sizes.Keep them aside.

DOUGH IS READY

3.Now lets make the filling

4.For that peel and mash the pressure cooked aloo /potato very well.Into it add all the finely chopped ingredients such as ginger,garlic,green chilly,onion,and cilantro.Mix well.

5.Now sprinkle all the spice powders.Mix well.Do a taste test and adjust the amount of spice powders.Our filling is ready.
   

 Now make 10 balls of equal sizes from this potato filling .Keep them aside.

FILLING IS READY

6.First take a ball from the wheat flour dough .Roll it into a circle.

ROLL..!

7.Now place a potato ball in its center.

8.Secure its side as we do for making momos.

SEAL THE SIDES

9.Pinch off the extra dough.
.

REMOVE THE EXTRA DOUGH PRESENT ON THE TOP PORTION

10.Dust it with wheat flour.

DIP IT IN WHEAT FLOUR

11.Roll slowly and carefully into small circles.                                                                      

CIRCLES ARE READY..

12.Now heat a griddle/tawa,once its hot place this parata carefully and cook   

COOK THEM ON A TAWA

        13.Can drizzle a little oil while the parata is being cooked.                                                          

DRIZZLE OIL ON ALL SIDES

14.Press all the sides and center gently while it is cooking.                                                

PRESS ALL THE SIDES AND ALSO AT THE CENTER.

15.When one side is cooked flip it off and cook the other side too,till we get brown spots on both side of the parata.

FLIP AND COOK 

16.Now transfer it into the storing container.Drizzle  few drops of butter/ghee and stack the other paratas one on top of the other.

BRUSH SOME EXTRA GHEE /BUTTER ON TOP

17.Our paratas are ready to be served with yogurt/curd or curry or pickle of your choice.

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Stuffed okra

                Bharvan Bhindi /Vendaykka nirachathu

Serves:2
Ingredients

Okra/lady's finger/bhindi/vendayka-8
Red chilly powder-1/2 tsp

Turmeric powder- a pinch

Coriander powder-1/2 tsp

Garam massala-1/2 tsp

Black salt-1/2 tsp

Kasuri methi -1 tbsp
Salt to taste
Oil for shallow frying

Method

1.Wash and clean okra very well.

2.Make vertical slits on them . (take care not to split them into 2 pieces)

3.Now take a small bowl add all the spice powders and mix well. Keep aside. Our spice mix is ready.
Note:Do a taste test and adjust the spices. You are free to add spices of your choice like cumin powder, dry mango powder into the  above spice mix.

ingredients

4.Fill the slits of okra with this spice mix.

spice mix is filled in the slits

5.Heat oil in a small pan ,once its hot place each okra on it and cook carefully.

Shallow fry okra

6.When one side is cooked flip it off and cook the other side too.

flip it and cook both sides

Note  :Can drizzle oil if required.If you feel okra is not cooked well then cover and cook for few minutes on low flame.

cover and cook if it demands

 7.Our Bharvan bhindi is ready to serve.

                        

Bharvan bhindi is ready to serve

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Kothu porota

Shredded Indian layered bread tossed with spices 

Serves:2
Ingredients

Porota-4
Oil- 2 TSP
Fennel- 1/2 TSP
Ginger-1/2 tsp
Green chilly-1
Onion-1 medium size
Capsicum-1 medium size

Tomato sauce -1/2 tbsp
Soy sauce-1/2 tbsp

Salt to taste
Kashmiri chilly powder-1/2 tsp
Garam masala-1 tsp

To garnish
Cilantro- 1 -2 tbsp
Lime wedges-2

Method

1.Shred the leftover porotas into bite size pieces.

2.Chop all the veggies and keep them ready.

3,Heat oil in a pan ,once its hot add in  fennel.Allow them to pop up.

4.Once done add the finely chopped ginger,garlic,green chilly pieces and saute them for a second till there raw smell goes.

5.Now add in the onions and saute till they turn golden brown in color.

6.Time to add in the capsicum or bell pepper slices along with salt to taste.Saute for few seconds.

7.Once all the veggies are done add in the shredded porota pieces and mix them up well.

8.Sprinkle the spice powders along with a 1/2 tbsp of sauces.Toss them well.

9. Cook for few minutes.

10.Once done do a final taste test and transfer it into a serving bowl.

11. Garnish it with chopped cilantro or coriander leaves and lime wedges..

12.Enjoy with a cup of tea/ coffee

Note :
If you want add red food color to make it more appealing to the eyes.
Feel free to experiment with the sauces and spice powders.
Squeeze the lime juice when you are ready to serve.
Can add egg also to enhance the taste.

Kothu porotta

for the recipe of kerala style porota use the link below.

http://manjuvinodzkitchen.blogspot.in/2015/02/kerala-porotta-layered-indian-bread.html

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Gobi Manchurian

                                                        Gobi Manchurian
                                                                

       

SERVES-2
INGREDIENTS

For blanching the florets
Cauliflower florets- 3 cups
Turmeric powder/haldi/manjal- 1/4 tsp
Water 4-5 cups

For marination of florets
Salt to taste
Pepper powder- 1 tsp
Soya sauce-1 tsp
Ginger garlic  paste-1/2 tsp
Maida /all purpose flour-5 tbsp
Rice flour - 1tbsp
Corn flour- 1 tbsp

For the sauce
Oil-1/2 tbsp
Garlic- I TBSP
Green chilly-1 TBSP

Celery chopped- 1 to 2 tbsp
Spring onion -2 tbsp (for the sauce)+ 1 tbsp (for garnishing)

Onion- 1 cup
Capsicum/bell peppers- 1 cup

Salt to taste
Sugar-1 tsp

Tomato ketch up-1 tbsp
Chilli tomato sauce- 1 tbsp(or you can use red chilly sauce/paste)
Soy sauce-1 tbsp
Water-3 tbsp

For corn flour slurry
Corn flour-1 tbsp
Water- 2 tbsp

Method

1.First separate the florets. Now take a large bowl add in hot water along with salt and turmeric powder. Add the florets.Close it with a lid and let it remain on the desk for about 15- 20 minutes, after that drain them and add them into a mixing bowl.

2.Now add all the ingredients mentioned under the label "for the marination of the florets" into the mixing bowl.Mix well.Keep aside for 15- 30 minutes.

MARINATED FLORETS

3.Meanwhile we can make ready  all the ingredients needed for sauce

4.Finely chop the green chillies , garlic,celery and spring onions,whereas chop the onions and capsicum into large chunks or square pieces.Make the corn flour slurry too.For that take a small bowl add in 1 tbsp corn flour and 2 tbsp of water.Mix them up and our slurry is ready.

CHOPPED VEGGIES

5.Now we can mix all the 3 sauces + the corn flour slurry  and keep ready the sauce mix too.

SAUCE MIX+CORN FLOUR SLURRY

6.By this time it will be almost 10 - 15 minutes.Now deep fry the florets to golden brown.Drain them on to a paper towel so that it will absorb excess oil.Now the florets are ready too.

DEEP FRIED FLORETS

7.Lets make the sauce.

8.For that heat half a tablespoon of oil in a pan once its hot add in the finely chopped garlic, celery ,green chillies. Saute for a minute.

Note:If making for children avoid the chillies.
        :you can also add finely chopped ginger at this stage.

INTO THE HOT OIL CHOPPED GARLIC AND CHILLIES 

9.Now add in the spring onions,onions and capsicum.

ADD IN THE CHOPPED ONIONS ,SPRING ONIONS AND BELL PEPPERS.

10.Now sprinkle salt and sugar.mix well.As we don't want to loose the crunchiness of onions and bell peppers we don't have to cook them for long.So just saute them for few seconds.

11.Immediately add the sauce mix.Mix all the ingredients well.Bring it to a boil.

SAUCE MIX IS ADDED

12.Once it starts bubbling add in the fried florets .Mix mix and mix..

FLORETS ARE ADDED

13.Do a taste test.Be careful while adding salt as all our sauces contain salt.Feel free to adjust the sauces according to the taste of your family.If you are in need of gravy then just increase the amount of sauces and water accordingly.

14.Garnish it with remaining spring onion rings.Our yummy Gobi Manchurian is ready to serve.
                  

PORATA SERVED WITH GOBI MANCHURIAN

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Layered Indian Bread

                                                 Kerala Porotta 

Serves:2

Ingredients

For making the dough:

All purpose flour/maida-2 cups

Salt to taste

Sugar-1 tsp

Milk-3/4 - 1 cup

oil- 1 tsp (for brushing on the dough)

For making the gum

All purpose flour-3 - 4 tbsp

oil- 2-3 tbsp

For pan frying

oil as needed

Method

1.Take maida, salt, sugar in a mixing bowl and mix well.

2.Now add milk little by little instead of water and make a soft and smooth dough.

dough is ready

3.Once dough is done ,brush it with a 1 tsp of oil .Cover with a wet kitchen towel and leave it on the desk for a minimum of 1 -2 hours.Meanwhile we can  make the gum and keep it ready

keep it closed with a wet towel

gum is ready

 

Note:For making the gum,take a small bowl add 3 tbsp of maida and 3 tbsp of oil.Mix well and make a paste out of it.

 4.After that knead  the dough again for few  minutes.Pinch balls of equal sizes.

5.Dust the rolling board as well the balls and roll them into thin circles as much as possible.

balls are ready to be rolled 

make thin circles as much a possible

6.Now apply a spoon of gum & spread it nicely all over the circle.

apply the gum on to the circles

7.Now cut thin strips from the thin circle .Pick the strips one by one .Finally, take them all together and stretch them gently.

thin strips

pick each strip one at a time

take all the strips together and stretch them gently

8.Now start rolling them ...

9.Secure the end by sticking it to the back side of the ball.

10.Apply the gum again all over the spiral ball.          

                                          

APPLY GUM ON THESE SPIRAL BALLS TOO                                  

  

11.Repeat the same process with rest of the balls.Keep them covered with a wet kitchen towel.

SPIRAL BALLS ARE READY

KEEP THEM COVERED WITH A WET TOWEL

12.Now take each spiral ball and roll into small circles.

roll the spiral balls into small circles

circles are ready to be cooked

13.Now heat a griddle /tawa . Cook both sides well till you attain light brown spots on both the sides.

COOKING ON A TAWA

14.Now stack all the cooked porotas

STACK THEM UP

15.Now crush them from all the sides.This step is important .Do not neglect this step .

CRUSHHHHH..!

16.Now our layered Porotas are ready to serve with the curry of your choice.. 

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