Garlic Roti

If I start counting varieties of 'Indian Breads', it will definitely go beyond my imagination!!! Being an integral part of Indian cuisine, these breads are prepared with different ingredients n different techniques in different regions of the country... Roti, Thepla, Paratha, Kulcha, Naan and many more categories... and each one of these with a number of sub-categories too!!! 

Among all of them, we love flat-breads flavored using minced garlic... Ignoring my blabbering here, here you go with the easy-to-follow recipe of 'Garlic Roti' cooked on gas itself :)

 

Makes: 6-8

INGREDIENTS:

1 cup Wheat Flour

1/2 cup Maida

3 tsp Garlic paste

1 tbsp Yogurt

1 tbsp Butter

2 tsp Oil

Salt, to taste

Lukewarm water, as required

STEPS TO FOLLOW:

- Mix wheat flour, maida, salt, oil, 2 tsp garlic paste and yogurt in a big bowl. Knead a soft dough using lukewarm water.

- Cover it with a damp cloth and keep aside for half hour.

- In a tadka pan, take butter and 1 tsp garlic paste. Heat (or microwave) till butter melts. Keep it aside.

- Knead the dough for a while one more time and divide into 6-8 equal balls. 

- Roll into thick chapatis and roast them on nonstick pan till you find brown spots on both the sides (quite like you do with normal roti).

- Apply garlic butter generously over it.

- Serve hot with any gravy of your choice!!! :)

SJ's NOTE:

- You can alter the proportion of wheat flour and maida as per your choice.

- Dried herbs can be added before kneading the dough to make them more aromatic!

- I cooked it on gas! Alternatively, tandoor can be used too :) 

Click on the image to check out previously posted 'Indian Breads':

Achari Bhindi

As a kid, I hardly liked any veggies in my meals... But bhindi was always in my list of favorites :) Mum never tried feed anything forcefully, but she always cooked so tasty that turned many of my dislikes into super-likes!!!  

I love the most When it comes to pick fresh bhindis from baskets at veggie market! Even back in India, whenever my mum asked me to bring veggies from market, I never missed getting bhindis :P Luckily, my hubby loves it too so I cook it often... everytime with a variation!!! 

'Achari bhindi' has been a superhit dish in my kitchen, quite on the same level of 'Qorma Bamia'! Mixture of all tastes n flavors... Spicy, tangy, Crispy bhindi with amazing aroma of pickle masala n kasoori methi!!! Wanted to try this since long... Finally my hubby cancelled out my plan to make black chickpeas curry, I prepared this super-delicious 'Achari Bhindi' :)

INGREDIENTS:

250 gm Baby Okra (bhindi)

1 Chopped Onion

1 Chopped Tomato

1 tsp Ginger-Garlic paste

1/2 tsp Red chilly powder

1/2 tsp Garam Masala

1/2 tsp Amchur powder

1 tsp Coriander powder

1 tsp Crushed Kasoori Methi

1/2 tsp Fenugreek Seeds

1/2 tsp Fennel seeds

1/4 tsp Mustard seeds

1/4 tsp Ajwain seeds

A pinch of Hing

2 tbsp Cooking Oil

Salt, to taste

STEPS TO FOLLOW:

- Wash, pat-dry and trim bhindi. Thaw it first if frozen. 

- Heat 4 tbsp oil in a deep vessel and shallow fry these bhindis. 

- Keep around 2 tbsp of oil in the same pan. 

- Add all 4 seeds into it and saute it till mustard seeds stops spluttering.

- Mix chopped onions and ginger-garlic paste into it and cook it till onions are translucent. Add chopped tomatoes then after and cook it for 1-2 mins till they are soft and tender.

- Add shallow-fried bhindi and all the remaining spices. Mix everything well and cook it for 4-5 mins.

- Turn the heat off and add lemon juice, chopped coriander leaves into it. 

- Serve hot with Phulka Roti!!!

SJ's NOTE:

- Optionally, you can add a little masala of mango pickle too for more flavors! 

- Here are some more dishes of 'Bhindi', I posted previously:

Dahi Bhindi

Paneer Stuffed Bhindi

Qorma Baamia

Linking this dish to Arthi's Curries n Gravies Event:

Mushroom Matar Malai

It's been a long time (nearly 3 years) I met my elder brother and sister-in-law, who are big-time foodies!!! Bhaiya went overseas to pursue his post-graduation studies n I was doing my engineering that time... I loved cooking, but I wasn't that much keen into experimenting dishes n feeding everyone in family... Since then, I never got a long vacation to stay with him!!! Later on, he got engaged with a beautiful lady n then on his next visit, they got married... After their wedding, I had a good time with sister-in-law (TJ) as she was to follow a visa process n all (I personally hate this waiting mode) but then she too left me alone :(

When we had been together last time, we didn't get to spend much time cooking a variety of food at home... we had a gala time visiting restaurants n street food though ;) And now the only way of communication is a voice/video call!!! I'm so much waiting to meet n include them in a list of my lab rats ;)

They're blessed with a baby boy n he's now a big boy (9 months old) ;) And yes, I'm super excited to say that he has truly inherited foodie genes from his parents :P At this age even, he enjoys different tastes n flavors of baby-food! More, he whoops seeing a plate of food which he's not supposed to eat!!! Hahaha...

Back to this dish... they made this dish a few weeks ago and shared this pic with me!

Since then I wanted to replicate the same one in my kitchen... Yey!!! Looks quite similar, isn't it??!!! :)

 

Here you go with a rich and creamy North-Indian style gravy with a combo of Mushrooms, Green Peas, Fenugreek Leaves n Full Cream... Naah, better I say - Mushroom, Matar, Methi n Malai :) :) :)

Makes: 2-3 servings

INGREDIENTS:

8-10 Button Mushrooms

1/2 cup Green Peas

1/4 cup Chopped Fenugreek Leaves

1/4 cup Full Cream

1 Finely chopped Onion

1 tsp Ginger-Garlic Paste

1/2 tsp Garam Masala

1/2 cup Tomato Puree

4-5 Cashewnuts

1 tsp Melon Seeds (magajtari)

1/2 tsp Cumin Seeds

1 tbsp Ghee

Salt, to taste

STEPS TO FOLLOW:

- Wash and trim all the mushrooms. Cut them into thin slices (or small cubes) and keep aside.

- Take cashewnuts and melon seeds in a mixture jar and add 2 tbsp of water. Grind them together to make a smooth white paste.

- Heat ghee in deep vessel and add cumin seeds into it. 

- Once it starts crackling, add chopped onions and ginger-garlic paste into it. Saute it until onions are soft and light brown in color.

- Mix tomato puree, fenugreek leaves, white paste and green peas along with all the spices into it. 

- Add sliced (or cubed) mushrooms and cream into it. Keep stirring well to coat everything with cream.

- Cook it covered on medium flame for around 5 mins. 

- Check if it looks dry, add 2 tbsp of cream (or 4 tbsp milk). Add all the seasonings and adjust according to your taste. Cook it for nearly 4-5 mins without lid. 

- Transfer it to a serving bowl and garnish with fresh cream.

- Serve hot!!! 

SJ's NOTE:

- A very rich and creamy gravy for those who love 'Khoya Kaju'.

- I used full cream, instead you can use full fat milk too :) 

Paneer-Mooli Paratha

I had been to 'Jassi De Parathe' thrice when I was in India and since then I have got a long list of stuffed parathas to try in-house! I enjoy making them not only with different flavors but different texture too.

A few days back, I got a mooli (radish) from veggie market n thought of cutting it into slices for salad! Just forgot to do it before dinner every time... Finally, got to try my hands on making a new stuffing! Used my big-hole grater and worked on mooli first... Made some paneer at home and turned the gas on :)

These parathas looked a little crisp from outside but were so soft to melt in mouth! They had quite a distinct flavor of mooli and paneer mixed up with a pinch of ajwain... And how can I forget to mention, it smelled wonderful too :) My friend, Shalvi is definitely going to give it a try... How about you??!!! :)

Makes: 6-8

INGREDIENTS:

For Dough--

1 cup Wheat Flour

1 tbsp Yogurt

2 tsp Clarified Butter (ghee)

Salt, to taste

Lukewarm water, as required

For Stuffing--

1 cup Grated Mooli (Radish) 

1/2 cup Paneer (Cottage-Cheese)

1/2 tsp Ginger paste

1 tbsp Chopped Coriander

1/4 tsp Turmeric Powder

1/2 tsp Red Chilly Powder

1/4 tsp Ajwain

A pinch of Hing

2 tsp Cooking Oil

Salt, to taste

STEPS TO FOLLOW:

- Mix all ingredients of dough and knead to make a soft (roti) dough. Cover it and keep aside for 10 mins. 

- Add a pinch of salt in shredded mooli, keep it aside for 5 mins and squeeze all water out of it.

- Heat oil in a pan and add ajwain and hing with shredded mooli.

- Crumble paneer and add it into pan along with all the spices. 

- Mix everything well and cook it for around 3-4 mins. 

- Transfer it to another bowl and cool it down to room temp. Divide the stuffing in 6-8 portions and make balls. 

- Divide the dough in equal portions as well and roll them to make 3-4" in diameter. Put one balls of stuffing into it and fold covering it completely with dough.

- Roll it out again to make 7-8" in diameter (use wheat flour for dusting).

- Heat the pan and cook this paratha on both side by applying clarified butter (or oil). 

- Cook it evenly and serve hot with a bowl of curd! :)

SJ's NOTE:

- You can eliminate using paneer and make this paratha only with mooli.
- Ideally, finely chopped green chillies are used for stuffing. As I can't have much of it, I used red chilly powder here :)

Matar-Bhatura

Mum told me several times to join her on a trip to 'Gokul-Mathura', but I never got ready for it before. I visited that place for the 1st time a year back... I had a great company of near-dear ones, especially my sister-in-law, who too believes a lot in Shrinathji like me :) And we both are foodies, so apart from the history and tales of Krishna, Mathura definitely had a lot to offer us!!!

Unfortunately, I wasn't in my pinks to have a bite of any street-food variety lined up there in markets... Huh!!! Bad health didn't allow me to enjoy a single dish even :( I couldn't do anything but observing nearly everything they served... Morning Tea, Mathura ke Pede, Chhole-Bhatura, Matar-Kulcha, Aloo Chat, Dahiwada, Dahi Kachori, Samosa and Chutney... and much more!!!

Next time, I'm gonna leave my calorie-chart behind and get my feet moving in those streets and lanes for the authentic flavors of these dishes... 

Just a few days back, I thought of making something that I couldn't have there :P Tried out "Matar-Bhatura" (I combined Matar-Kulcha n Chhole-Bhatura) for dinner and.... I could smell the same aroma in my kitchen!!! "Mum, count me in for the next trip" :P

Makes: 2-3 servings

INGREDIENTS:

1/2 cup Dried White Peas

1 Boiled Potato

1 Chopped Onion (small)

1 Chopped Tomato (small)

1/2 tsp Red Chilly Powder

1/8 tsp Turmeric Powder

2 tsp Jaljeera Powder 

2 tsp Lemon Juice

1/2 tsp Cumin Seeds

Salt, to taste

1 tbsp Cooking Oil

For garnishing--

Chopped Coriander Leaves

Finely Chopped Onions

Finely Chopped Tomatoes

Aloo Bhujiya (optional)

STEPS TO FOLLOW:

- Soak white peas overnight in a bowl of water and pressure-cook them in morning with salt and a pinch of turmeric in water.

- Drain excess water leaving a little inside to make a medium-thick consistency of boiled peas. 

- Heat oil in a deep vessel and add cumin seeds. 

- Once it crackles, add chopped onion and tomato into it and cook for a while.

- Add cooked white peas and boiled potato (roughly chopped) into it along with all the spices.

- Mix everything well and cook it covered (with lid) for around 5 mins till peas are mushy in texture.

- Transfer it to a serving bowl and garnish it with chopped onions, tomatoes, coriander leaves as per your taste! Serve it hot with Bhatura or Kulcha :) 

SJ's NOTE:

- Recipe for making Bhatura: 

Take wheat flour and maida (i used 50%-50%) in a big mixing bowl. Add salt, 1 tbsp Semolina (fine sooji) and 2 tsp oil into it. Knead a soft dough using lukewarm water. Cover with a cling wrap and keep it aside for around 15 mins. Roll out to make puri of around 6-7" in diameter and deep-fry in oil (one at a time) till they get light brown in color. Serve these puffed puris! 

- I use semolina to give a crisp texture to bhatura while frying! 

Rajma Masala

I keep trying to use 'Red Kidney Beans' in variety of dishes... Rajma Kebab, Dal Makhni, Tacozza etc. And yes, that too with different types of Rajma available in market :P

But here is a recipe of the most famous North-Indian subzi - "Rajma Masala", which has been one of my favorite dish to cook!!! Used here is a dark-red kidney beans which is known as Kashmiri one...

 

Makes: 2 servings

INGREDIENTS:

3/4 cup Red Kidney Beans (Rajma)

1 Brown Onion (medium) 

1 Tomato (big)

1/4 cup Curd 

1 tsp Ginger-Garlic Paste

1/8 tsp Turmeric Powder

1 tsp Coriander Powder

1 tsp Kashmiri Red Chilly Powder
1/2 tsp Garam Masala

1 tsp Crushed Fennel Seeds
1/2 tsp Cumin Seeds

A pinch of Asafoetida (hing)

1 tbsp Cooking Oil

STEPS TO FOLLOW:

- Soak rajma overnight in water. Pressure-cook it for 3 whistles and keep it aside.

- Cut the onions into long thin strips and finely chop tomato separately.

- Heat oil in a deep-pan and add cumin seeds, hing into it.

- Once it crackles, add ginger-garlic paste and onions. Saute it for around 30 seconds. 

- Add chopped tomatoes and cook again for a min.

- Add cooked rajma, curd and all the spices into it. Mix everything well.

- Cook it for 3-4 mins. Make sure it's not mashed at all.

- Serve hot with Naan/Paratha :) 

SJ's NOTE:

- Add a little water while adding rajma, if you are planning to serve it with a plate of steamed rice :)

- If want to make Tacos with Indian touch, keep it dry and mash a little for stuffing.  

Tandoori Gobhi n Aloo

Mostly roasting/grilling is not the cooking technique that comes first in your mind when you have cauliflower on hand!!! But try making this dish, and I'm sure you'll prefer it almost every time :)

No oily, no sticky, smoky, bright in color... Cauliflower florets and potato cubes can't be better than this!!! 

Makes:  2 servings

INGREDIENTS:

10 Cauliflower Florets

10 Potato Cubes (big-sized)

1 tbsp Ginger-Garlic Paste

1 cup Hung Curd (or greek yogurt)

1 tbsp Besan (Gram Flour)

1 tsp Garam Masala

1 tsp Kashmiri Red Chilly Powder

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

2 tsp Kasoori Methi

2 tsp Beetroot Juice (or 1-2 drops Red Food Color)

1 tbsp Oil

Salt, to taste

STEPS TO FOLLOW: 

- Parboil cauliflower florets and potato cubes together for 5 mins. Drain and rinse them.

- Mix rest of all ingredients together in a big bowl and prepare a marinade.

- Add parboiled florets n cubes in a bowl and coat them with marinade well.

- Cover it with a lid or plastic wrap and keep in refrigerator for at least 2-3 hours.

- Grill (or bake) them on medium for around 12-15 mins.

- Drizzle lemon juice and sprinkle chat masala before serving!!! 

SJ's NOTE:

- Beetroot juice or red food color is just used for coloring. Pick one of your choice or simply eliminate it.

- Possibly make marinade a day before, add these parboiled veggies into it and refrigerate overnight!!! 

- You can use skewers for grilling these aloo n gobhi.

Aloo Paratha

It happened many a times before marriage when my hubby asked me what all I had in lunch/dinner & I replied in a word - "Aloo Paratha"!!! He used to wonder how many times in a week I ate the same thing!!!  

To be honest, I simply loved it (I'm still loving it) in breakfast, lunch or dinner!!! But that time, I wasn't making these extremely delicious parathas by myself... My mum used to make it 2-3 times a week on my demand ;) Now I make it often as my hubby loves it too ;) I don't need to mention... we both are big-time potato lovers :P

Here is a recipe of my simple n tasty "Aloo Paratha":

Makes: 8

INGREDIENTS:

2 cups Wheat Flour

4 Boiled Potatoes

2 tbsp Chopped Coriander

1 tsp Crushed Fennel Seeds

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder

1/2 tsp Garam Masala

1 tsp Amchur Powder
Salt, to taste

2 tsp Oil (to knead dough)

Oil or Ghee (clarified butter), to cook 

STEPS TO FOLLOW:

- Mix wheat flour, salt and oil in a bowl. Knead a soft dough using water as required. Cover it with a damp cloth and let it rest for 15 mins. 

- Take all boiled potatoes in a mixing bowl and mash it well.

- Add all the dry spices along with chopped coriander and mix them well. Stuffing is ready! 

- Divide the stuffing as well as dough in 8 equal sized balls. 

- Take one ball and again divide it into 2. Roll both of them out to make 4" diameter.

- Put a stuffing balls on one of them and cover it with other. Roll them out carefully (stuffing should not pop out of it) and make around 8" in diameter.

- Heat a flat pan and roast this paratha on it. Flip it over in 40-45 seconds and apply a few drops of oil.

- Flip it again and apply oil on the other side as well. Cook it till you see golden-brown spots on both the sides of paratha. Follow the same process to make all parathas.

- Serve hot with chilled yogurt and a dollop of tangy pickle!!! :)

SJ's NOTE:

- Optionally, 1/4 cup finely chopped (or shredded) onions can be added for more flavors!

- Best if you use clarified butter for cooking them! If not, you can dry-roast them on pan and then apply butter before serving :)

Paneer Bhurji

No-time left before serving dinner and still nothing is ready to serve??!!! No problem... Here is a solution for that! Grab a pack of paneer and cook the 'no-efforts n no-time' dish using it... :) 

Scrambled paneer (cottage-cheese) cooked with tiny-chunks of onions, capsicums, tomatoes and Indian spices is the quickest and easiest North-Indian dish, that can be served as a main, side or breakfast!!! Try out this simple yet spicy recipe of "Paneer Bhurji"!!!

Makes: 2 servings

INGREDIENTS: 

2 cup Crumbled Paneer (Cottage-Cheese)

1 tsp Ginger-Garlic paste

1/2 tsp Chopped Green Chillies

1 cup Chopped Onions

1/2 cup Chopped Bell pepper (I used green n red)

1/4 cup Chopped Tomato

2 tbsp Chopped Coriander

2 tsp Lemon Juice

1/2 tsp Red Chilly Powder

1 tsp Coriander Powder

1/8 tsp Turmeric Powder

1/4 tsp Garam Masala

Salt, to taste

1 tbsp Cooking Oil

STEPS TO FOLLOW:

- Heat oil in a deep-pan and add cumin seeds. 

- Once it starts crackling, add ginger garlic paste and chopped onions. Cook it for around a min till onions are translucent. 

- Mix chopped bell pepper and toss the mixture for a while. Keep them crunchy only.

- Add chopped tomato and crumbled paneer into it along with all the spices. 

- Mix well and cook it for around a min on medium-high flame.

- Turn off the heat and add chopped coriander and pour lemon juice. 

- Toss it gently not to mash paneer crumbs. 

- Transfer it to serving bowl and serve with Lachcha Paratha!!!

SJ's NOTE:

- Before serving it as a side-dish or breakfast (with toast), sprinkle a pinch of chat masala over it. 

- In case if you're using frozen paneer, thaw it first by keeping it in boiling water or microwave it for a min before using it. 

Linking this dish to Javelin Warrior's Cooking With Love...:

Kadai Mushroom

I always included mushrooms in rice variety or breakfast dish, but never tried my hands on any gravy using it!  Even I wasn't sure if this will work... But to my surprise, this worked great!!! I actually loved this dish much more than a popular sibling of it - 'Kadai Paneer'. 

I specially thank my mum for gifting me a beautiful set of "Serving Kadais", which I always loved to see in restaurants :) Now my instant restaurant too owns the same... Yeyyyy!!!

Serves: 2-3

INGREDIENTS: 

12-15 Button Mushrooms

1/2 cup Chopped Onions

1/2 cup Diced Onions

1/4 cup Diced Tomatoes

1/4 cup Diced Capsicum

2 tbsp Tomato Puree

2 tsp Tomato Ketchup

2 tsp Ginger-Garlic paste

1 tbsp Cooking Oil

2 tsp Butter

1 tsp Coriander powder

1 tsp Tandoori Masala

1/4 tsp Red chilly powder

1/8 tsp Turmeric Powder

1/2 tsp Cumin Seeds

Salt, to taste

METHOD:

- Wash and trim button mushrooms. Cut them into half pieces each.

- Heat oil + butter in a deep pan and add cumin seeds. Once it crackles, add chopped onion with ginger-garlic paste and cook it for 2 mins.

- Mix diced capsicum, onions and saute it. Don't overcook it, as they need to remain crunchy.

- Add mushrooms and toss it well. Cook it for one more minute and add tomato puree, tomato ketchup and all the spices into it.

- Mix everything well and cook it for 2-3 mins.

- Transfer it to a serving bowl and garnish with coriander leaves.

- Serve hot with Butter Roti :)

SJ's NOTE:

- Similar to this, if you use Paneer instead of "Mushrooms", it will be "Kadai Paneer"!!! :)

Veg Kofta Curry

We were just watching a random cookery show on TV where 2 ladies were preparing some kofta type cutlets for appetizer dish!!! I had a bad experience making kofta, so my husband prefers me to make it when he's around.. But I got an instant craving to make any dish that consists of Kofta, and couldn't control it this time! :P

And I came up with something not-too-spicy but fully flavored with different veggies... "Veg Kofta Curry" - A delicious dish that is a specialty of North-India! If not the complete dish, these koftas can be served as an appetizer, which are kids-friendly for sure :)

Makes: 2-3 servings

INGREDIENTS:

For Koftas--

2 Boiled Potatoes

1/2 cup Mix Veggies (Chopped)

Salt, to taste

1/2 tsp Cumin powder

1/4 tsp Red chilly powder

1/4 tsp Garam Masala

1/4 tsp Amchur

Oil, for deep-frying

For Brown Gravy--

2 Diced Onions

1 Chopped Tomato

4-5 Cashewnuts

1 tsp Melon Seeds (Magajtari)

2 tsp Yogurt

2 tsp Ginger-Garlic paste

1 tbsp Oil

1/2 tsp Coriander powder

1/2 tsp Garam Masala

1/4 tsp Turmeric Powder

1/2 tsp Kasoori Methi

Salt, to taste

Before Frying--

2 tsp Cornflour

4 tsp Water

1/2 cup Bread Crumbs

METHOD:

- Take boiled potatoes and mix veggies in a big bowl and mash them together.

- Add the spices, mix well and make 6-7 lemon-sized balls out of it.

- Mix cornflour and water to make a medium-thick slurry. And take bread crumbs in a flat plate.

- Roll each ball in cornflour slurry and then cover with breadcrumbs. 

- Heat oil in deep-frying pan and slide 2-3 koftas at a time carefully. Fry them on medium heat till golden brown.

- Put them out on an absorbent paper and drain excess oil.

- Take onions, tomato, cashew-nuts, melon seeds and yogurt in a mixture jar and grind them to make a smooth brown paste. (Add a little amount of water if required)

- Heat oil in a pan and add ginger-garlic paste. Saute it for a while.

- Add prepared brown paste with all spices and cook it uncovered for around 10 mins. 

- When oil starts to get released from the sides, turn off the heat and transfer it to a serving bowl.

- Arrange koftas on the plate and garnish with fresh cream before serving!!! 

SJ's NOTE:

- Make sure to coat it fully as it may explode badly if oil comes in direct contact with corn or any other veggie with water content in it! I have had a bad experience with the same... 

- You can pick any veggies of your choice: french beans (fansi), cauliflower, bottle-gourd (dudhi), cabbage, broccoli etc.

- A variation can be done using soaked soya granules with mashed potatoes to make protein-rich kofta!

Lachcha Paratha

A crispy, flaky and layered paratha, the best accompaniment to any North-Indian gravy!

"Lachcha Paratha" - I know a name itself restrains you from trying it out! Pretty much a normal process with a few additional steps for getting those beautiful looking layers... But it's not as tough as you feel... only that it needs a right technique and practice to make it...

Here I have posted the first technique of my "Lachcha Paratha"...

Makes: 8-10

INGREDIENTS:

2 cups Wheat Flour

1 tbsp Oil

3/4 cup Lukewarm Water

Salt, to taste

Wheat Flour, for dusting

1 tbsp Ghee

METHOD:

- Take wheat flour and salt in a bowl and mix well.

- Add oil and mix to get crumbly texture of it, which will make paratha flaky.

- Knead a soft dough using lukewarm water and keep it aside for half hour.

- Divide the dough in 10 equal balls.

- Take one and roll out as big and thin possible.

- Generously apply ghee on it and sprinkle wheat flour over it.

- Fold it from edge-to-edge (pleating technique) like shown here:

- Cover all prepared balls with plastic wrap and let it rest for an hour.

- Roll out a paratha size and pan-roast with oil drizzles.
- Serve hot with any Indian Gravy or just a spoonful of pickle!!! :P

SJ's NOTE:

- Oil can be used to apply on surface, if you don't prefer ghee!

- Combo of wheat flour and maida can be used too, so adjust your proportion...
- Addition of garam masala, hing and kasuri methi will enhance the taste a lot.

... 2nd and 3rd techniques of "Lachaha Parathas" will be posted soon.. :)

Kumbhi/Khumbi Pulao

Kumbh means Mushrooms... A variety of rice with marinated mushrooms - "Kumbhi Pulao". You might have heard this name if you're following 'Turban Tadka' show, but this is totally SJ version... 

If you love mushrooms, you can't resist yourself adding this 'Tandoori' dish in your North-Indian menu... :)

Makes: 2 servings

INGREDIENTS:

1 cup Basmati Rice

1 tsp Ginger-Garlic paste

1/2 cup Green peas

8 Button Mushrooms (trimmed & washed)

1 Onion (medium)

2 tbsp Tandoori marinade

2 tsp Chopped capsicums

2 tbsp Ghee (Clarified butter)

1/2 tsp Cumin seeds

A pinch of Hing

Salt, to taste

METHOD:

- Take tandoori marinade in a bowl and add 7 mushrooms (each cut into 4 pieces) into it. 

- Coat them well, cover with a lid and keep in freeze for half hour.

- Soak basmati rice in water for around an hour and boil them along with green peas (85%) in salted water. Drain and rinse with cold water and keep aside. 

- Heat ghee in heavy-bottomed pan and add cumin seeds, hing. 

- Once it crackles, add ginger-garlic paste and saute it well. Then, add marinated mushrooms along with capsicum and saute them for a min. 

- Add cooked basmati rice, salt and mix well. Cover with a lid and cook it for around 3-4 mins.

- Turn off the heat and transfer it to a serving plate.

- In the same pan, add remaining 1 mushroom (sliced) in it and cook it for a few seconds.

- Garnish the plate with sliced mushrooms on top and sprinkle caramelized onions* on the plate.

- Serve hot!!!

SJ's NOTE: 

* Caramelized Onions: Cut onions in thin strips. Heat 1/2 tsp of oil in pan and add onions. Sprinkle a little salt over it to make it crispy. Roast it till dark brown in color. Transfer it to some bowl and keep aside.

- I have had this variety before cooked in a "Kumbh" - a kind of pot, so I call it Kumbhi :P

- Mushrooms will release its juice which will liquidize marinade a little. But add left-over thinner marinade along with mushrooms to make this "Kumbhi Pulao" more flavorful. 

Tandoori Skewers

"Tandoori Kebab" is one of the most popular "North-Indian Appetizer". A spicy and smoky vegetarian kebabs can make anyone drool just by a glimpse of it...

I love making any food that is tagged as "Tandoori" :) An easy and must-try thing for sure... And believe me, that smoky aroma will not go out of your kitchen that easily, n every time you enter - it will tempt you to plan grilling soon :P

INGREDIENTS:

1/2 Potato cubes
1/2 cup Purple yam cubes
1/2 cup Capsicum (dice-cut)
1/2 cup Dice-cut tomato (make sure to remove pulp)
1/2 cup Dice-cut Onions (layers separated)
1 cup Tandoori Marinade

2 tsp Lemon Juice
Chat masala

METHOD:

- Take all the ingredients together in a bowl and coat them well with marinade.
- Cover with a lid and keep it in freeze for at least 2-3 hours.
- Place them on skewers on your choice of sequence or uneven!!! :P
- Arrange them on grill rack and grill them on high for around 20 mins. Make sure it makes tiny black (burnt) spots on veggies for the best smoky look!!!
- Keep turning sides of it in between 2-3 times to grill them evenly.
- Drizzle lemon juice and sprinkle some chat masala over it!!! And It's ready... :)

SJ's NOTE:

- It's better to marinate all the veggies before skewering them, in order to get more flavors absorbed.
- Those who doesn't have tandoor or griller, can use grill pan or flat-tava for the same purpose.

Sending it to: Akila's Kitchen Event, Indian Delights and Samachuruchikalam - Gayathri's Cook Spot:

Palak Paneer

All time favorite "Palak Paneer" is a fiber & calcium rich dish!!! Melting in mouth paneer cubes with very lightly spiced Spinach puree... If given a choice, I would prefer to have this dish with 'Missi Roti' or a plate of steamed rice :) Enjoy this vibrant green dish in chilly winter...  

Serves: 2

INGREDIENTS:

1 bunch Spinach 

100 gm Paneer

1 tsp Ginger-garlic paste

1/2 tsp Chopped green chillies

1/2 Onion (medium)

1/2 Tomato

1 tsp Kasoori methi
1/4 tsp Garam masala

2 tsp Lemon juice

Salt to taste

2 tsp Full Cream

1 tbsp Oil

METHOD:

- Blanch spinach leaves in boiling water for around a min. Drain and put them in a bowl of ice-water.

- Take onion and tomato cuts in mixture jar and grind to make a smooth paste.

- Similarly, make a fine puree of spinach too using less amount of water and keep it aside.

- Heat oil in kadai and add ginger-garlic paste with chopped green chillies and saute it for a while.

- Add tomato-onion gravy into it and cook it on medium-high heat for around 2-3 mins.

- Add spinach puree and all the seasonings. Mix well and cook till gravy comes to boiling point. 

- Cut the paneer slab into cubes and add it in kadai.

- Coat all cubes with green gravy and transfer it to a serving bowl.

- Garnish with full cream and serve hot with thick chapatis or tandoori roti :)

SJ's NOTE:

- Squeeze just a few drops of lemon juice while serving to enhance the flavors...
- Optionally, can be garnished with full cream on top.

Chhole Tikki

Makes: 6 tikkis (Serves: 2-3)

INGREDIENTS:

For Chhole:

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1 cup chickpeas (kabuli)

1/2 medium-sized potato (cut into small chunks)

2 tsp ginger-garlic paste

1/2 cup chopped tomato

1/2 cup chopped onion

2 tsp chopped coriander

1/2 cup tamarind chutney

1 tbsp oil (for chhole)

1 tsp coriander powder

1/2 tsp red chilly powder

1/4 tsp garam masala

1/4 tsp turmeric powder

Salt to taste

For Tikkis:

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3 boiled potatoes

1/2 cup fresh breadcrumbs

1 tsp chopped ginger-garlic

1/2 tsp chopped green chillies

Salt to taste

Pinch of turmeric powder

Oil for shallow-frying tikkis 

Sev, for serving (I love using aloo bhujiya sev)

METHOD:

For Chhole:

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- Soak chickpeas overnight and pressure-cook for 3-4 whistles.

- Drain water out of it and keep chickpeas as well as water separately.

- Heat oil in kadai and add chopped onions, saute it for a while.

- Add ginger-garlic paste and tomatoes and again cook it till tomatoes are soft and tender.

- Add boiled chickpeas, potato chunks and chutney along with all masala. 

- Add some water (kept aside before) and cover with a lid and cook it for around 5-6 mins. 

For Tikkis:

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- Mash boiled potatoes and add all the ingredients in it.

- Mix well and divide the mixture into 6 portions.

- Take each one of them and shape it round.

- Heat oil in pan and shallow fry all the tikkis (3 tikkis at once)

- Take it out on kitchen towel once both the sides are crisp and golden brown.

Take a deep plate/bowl and place 2 tikkis in it. Pour chhole gravy over it. Optionally, you can add coriander-mint chutney while serving. Sprinkle sev of your choice and chopped coriander leaves on top and serve hot. 

Dum Biryani

Makes: 3-4 servings

INGREDIENTS:

2 cup basmati rice

1/2 cup green peas

1 Potato

1 Tomato

1 Carrot

1 Onion (medium-sized)

1/2 cup Cauliflower florets

1 tbsp Curd

1 tsp Coriander powder

1/2 tsp Red chilly powder

1/2 tsp Garam masala

1/4 tsp Turmeric powder

Chopped mint leaves

Saffron milk (few strands of saffron soaked in lukewarm milk)

Salt as per taste

1/2 tsp Cumin seeds

A pinch of hing

3 tbsp Oil

METHOD:

1. Cook basmati rice in open vessel with little salt & khada masala (cinnamon, cloves, bayleaf) in water. Drain and rinse with cold water when it is 80-85% done.

2. Parboil potato, cauliflower & carrot together (if microwave - 6 mins)

2. Drain excess water from parboiled veggies. Add tomato, curd with all spices and mix well.

3. Heat oil in kadai and add cumin seeds, hing.

4. When it starts spluttering, add onions (cut in strings - julien) and fry it till dark brown.

5. Take fried-onions out and add veggies mixture in the same kadai. Mix well and cook it for around 5 mins.

-- Here on upto step 8, it can be done in oven-proof bowl / clay-pot as well--

6. Make alternate layers of veggies mixture & cooked rice in kadai/oven-bowl.

7. On every layer of rice, sprinkle fried onions, a pinch of garam masala, few chopped mint leaves & pour 2 tsp saffron milk.

8. Repeat the process for making alternate layers (minimum 2 layers each).

9. If it is to be cooked on gas, cover the kadai with a lid and seal the sides of it with normal chapati-dough*. 

Cook for around 15 mins*.

10. If you are using oven, seal it wit aluminium foil  & bake it for around 20-25 mins on 160 degrees.

Note:

* Alternatively, you can use a big kitchen towel. 4-fold it and arrange it on kadai. Cover it with a lid tightly and place a heavy weight on it.

* If you are using a iron-kadai (not the non-stick one), after 5 mins, place a flat tava on gas and put kadai onto it.

Chhole Masala

Makes: 2 servings

INGREDIENTS:

1 cup chickpeas

1 chopped onion

1 chopped tomato

1-2 tbsp lemon juice

2 tsp ginger-garlic paste

1 tbsp chana masala

1/4 tsp red chilly powder

1/4 tsp coriander powder

1/2 tsp cumin seeds

Pinch of hing

Salt per taste

2 tbsp cooking oil

METHOD:

- Soak chickpeas overnight in warm water and pressure-cook* it with 1/2 tsp salt and enough water.

- Keep it aside and don't drain the water from it.

- Take oil in deep kadai and once heated, add cumin seeds. 

- Once it splutters, add hing and chopped onions. Saute it for a min or 2.

- Add ginger-garlic paste and cook it for a min.

- Add chopped tomato with rest of all seasonings. Mix it well and cook it till tomatoes turn into puree. Seasonings will leave the finest aroma by then.

- Add boiled chickpeas with water and cook it open for around  10 mins.

- Garnish with Lachcha Onions* & serve hot with Kulcha.

Notes:

* Take 1 tsp of tea (optionally 2 tea-bags) and 2 cloves, 1 small cinnamon stick in small cloth. Make a potli of it and put it in while pressure-cooking chickpeas. "Remove it once done." It will give a nice dark-brown texture & wonderful aroma to chickpeas. 

* Take an onion and cut it into half vertically. Thin slice the same way and separate each string of it. Add a pinch of salt & few drops of lemon juice. It goes well with any traditional North-Indian dish.

Kulcha

Makes: 4-5 nos.

INGREDIENTS:

1 cup wheat flour

1/2 cup plain flour (maida)

1/2 cup chopped coriander

1/2 cup curd

2 tsp oil

Salt per taste

Lukewarm water as required

METHOD:

- Take wheat flour & maida with salt & coriander in bowl.

- Once it is mixed well, add oil and curd.

- Use lukewarm water as required and knead a soft dough.

- Roll it in oblong shape and arrange all in baking tray. 

- Bake it in pre-heated oven on 160° for around  15 mins.

- Take the baking tray out and roast them both the sides on direct high flame for around 10-12 sec.

- Baking will give a little crisp-fluffy look to kulcha & direct flame will bring a nice spotted texture like tandoor one.