Paneer Kadhai

Paneer Kadai in Marathi

Visit my other Paneer Recipes: - Paneer Makhanwala | Vegetable Paneer Pizza | Paneer Kofta Curry | Paneer Hariyali | Chili Paneer | Palak Paneer | Paneer Masala | Paneer Matar

Ingredients:
250 gram Fresh Paneer
2 cup Onion, sliced lengthwise
1 tbsp Ginger paste
1 tbsp Garlic paste
1 and 1/2 cup Tomato Puree
1 tbsp Red Chili Powder
1 tsp Garam masala
2 tbsp Oil
2 dry Red Chilies
1 Bay leaf
1 Cinnamon stick (1 inch)
5-6 Black Pepper corn
1 tsp Coriander Seeds
2 Cardamom pods
3-4 Cloves
1/4 cup Cilantro, finely chopped

Method:
1) Heat Oil in a wok. Then, one by one add Red Chilies, Bay leaf, Cinnamon, pepper corn, Coriander seeds, Cardamom, and Cloves. Stir over medium heat until you sense the aroma. Then add chopped onion and ginger-garlic paste. Also add salt to taste.
2) Saute Onion until translucent, then add tomato puree, red chili powder and Garam Masala powder. Stir well. Let it cook for couple of minutes over medium heat. Add Paneer cubes and cook for 2 more minutes. Be gentle while stirring, otherwise Paneer can get crumble in the curry.

Note:
1) If Paneer is frozen, shallow fry before adding into curry.
2) Whole Garam Masala (Bay leaf, Cinnamon stick, Pepper corn, Coriander Seeds, Cardamom pods, Cloves) makes this dish more flavorful. However, if you don't have whole coriander seeds and pepper corn, you can use coriander powder and pepper powder instead. Use them in the gravy.
3) If you don't have any of the whole garam masala ingredients, use little extra garam masala powder.

Labels:
Paneer Kadhai, Spicy Paneer Kadai

Bharwa Bhindi [stuffed Okra]

Bharli Bhendi in Marathi


Ingredients:
25 No. Baby Okra
1/2 cup Onion, sliced lenthwise
1 tbsp Cumin Powder, 1 tbsp Coriander Powder, 1 tsp Amchoor Powder
1/4 tsp Turmeric Powder, 1 tsp Red Chili Powder
salt to taste
::::To Temper::::
3 tbsp Oil
1/4 tsp Mustard Seeds, 1/2 tsp Cumin seeds, 1/4 tsp Asafoetida powder, 1/4 tsp Turmeric Powder, 4-5 Curry leaves
Chopped Cilantro for Garnishing

Method:
1) Wash and clean Okra with water. Dry with paper towel. Cut the tips off on both the sides. Slit each Okra from one side. Do not cut into two pieces while slitting.
2) In a bowl add Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Amchoor Powder and little salt. Mix all the spices well. Stuff this mixture in each Okra, also dust okra in this mixture. Reserve remaining Spice blend for later use.
3) Heat a nonstick pan. Add 3 tbsp Oil and wait until heated. Then add Mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder and Curry leaves. saute for 5 seconds and add sliced onion.
4) Once Onion is half done, add stuffed Okra and saute gently, without spilling stuffed masala out. Stir well and lets Oil spread evenly over each okra. Turn the heat on Low. Cover with lid and let the Okra cook. Give a nice stir after 3 to 4 minutes which will avoid burning Okra at the bottom.
5) When Okra is almost cooked, sprinkle reserved Spice blend according to your taste. Also add little salt if needed.
Serve Stuffed Okra with Chappati

Labels:
Bharwa Bhindi Masala, Bhindi Fry

Dal Makhani

Dal Makhani in Marathi

Servings: 3 to 4


Ingredients:
1/2 cup Whole Urad (Black)
1/4 cup Rajma (Red Beans)
3 tbsp Ginger Garlic Paste
2 + 2 tbsp Butter
1 tsp Cumin seeds
1/2 tsp Turmeric Powder
Puree of 2 medium Tomato
1 tsp Garam Masala Powder OR Whole Garam Masala (2 cloves, 2 Cardamom, 1 bay leaf, 1 stick of Cinnamon)
1/2 cup Onion, finely chopped
2 tsp Red Chili powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Amchoor Powder
1/2 tsp Kasoori Methi
1/2 cup Milk
salt to taste

Method:
1) Wash and soak Urad and Rajma beans in water for 6 to 8 hours. In a pressure cooker add soaked beans and twice amount of water than soaked beans. Pressure cook to 4 whistles.
2) Take a deep saucepan. Put two tomatoes in it and fill the saucepan with water enough to cover tomatoes. bring it to boil. Boil for 2 minutes. You will see the skin of tomatoes have been cracked. Turn off heat. Remove tomatoes from the water. Let it cool down. Peel off the skin and remove seeds. puree this pulp of tomato by adding little water.
3) Heat a deep saucepan over medium heat.. Add butter and let it melt. Then add cumin Seeds, Turmeric Powder. [If you are adding 'whole garam masala' then add it now. stir for few minutes.]
4) Add Ginger-Garlic Paste, Red Chili Powder and saute until light brown in color. Add finely chopped Onion and saute until translucent. Now add Tomato puree and let it cook over medium low heat for 5 to 7 minutes, stirring occasionally. Cover with lid.
5) Add Coriander-Cumin Powder and stir well. Add Cooked Dal and mash a little. Pour a cup of water if needed. Boil over medium low heat.
6) If you have not added 'Whole Garam Masala, add Garam Masala powder, Kasoori Methi, salt to taste and Amchoor Powder. Add enough water to adjust the consistency, cover with lid and cook for 20 to 25 minutes over medium low heat. Stirring Occassionally.
7) Add 2 tbsp Butter and cook for more 10 miutes. After 10 minutes, add 1/2 cup milk and stir nicely. Cook over very low flame for 5 minutes.
Serve hot with Roti, Naan Bread or White Rice.

Note:
1) Use Heavy cream instead of Milk for more creamy texture.

Labels:
Dal Makhani, Makkhan Dal, punabi dal

Boondi Raita

Boondi Raita In Marathi

Serves: 3 to 4 persons


Ingredients:
1 cup Boondi (Plain)
3/4 cup Buttermilk, thin consistency
3/4 cup Plain Yogurt
1/4 cup Milk
salt to taste
1/4 tsp Black pepper
::Other Seasoning::
1/2 tsp Cumin Powder
1/4 tsp Red Chili Powder
1/4 tsp Chat Masala
2 tbsp Boondi (For Topping)
1/2 tbsp Cilantro, finely chopped

Method:
1) Soak 1 cup Boondi in 3/4 cup buttermilk for about 20 minutes. After 20 minutes squeeze Boondi gently and transfer to other bowl. Do not squeeze harshly, otherwise Boondi gets crumbled. Reserve Buttermilk for later use.
2) Whisk 3/4 cup Yogurt in a deep bowl. Add milk, salt and pepper to taste. Add very little salt, as ready-made Boondi is generally little salty. Mix all together really well. Now add squeezed Boondi and stir gently. Squeezed Boondi will absorb liquid content in yogurt a little. So if you feel, add little reserved buttermilk to give right consistency.
3) Taste Raita and add salt and pepper if needed. Transfer it to serving Bowl. Sprinkle Cumin Powder and very little Red Chili Powder. Place 2-3 tbsp Crunchy Boondi in the center. Slight crunch in Raita makes it more delicious. Sprinkle Red Chili Powder and chat Masala to your taste. Garnish with little chopped Cilantro. Refrigerate for about 1/2 an hour. Serve chilled as side dish.

Note:
1) You can mix all the ingredients and seasonings together, If you like. But Raita will become Reddish in color which would not change the taste but only the appearance.
2) You can serve Raita at room temperature.

Labels:
Boondi Raita, Dahi boondi, tangy raita, Yogurt Raita recipe

Pindi Chole Chana Masala

Pindi Chhole in Marathi

Servings : 2 to 3


Ingredients:
3/4 cup dried Chickpeas
3 tbsp + 2 tsp Oil
1/4 cup Onion, finely chopped
2 tsp Ginger Paste
2 tsp Garlic Paste
2 Green chilies, slit vertically
1 tbsp Coriander Powder
1 tbsp Cumin Powder
1/2 tsp Dry Mango Powder
1 1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1/2 tbsp Cumin Seeds
2 tsp Pomagranate Seeds Powder
1 medium Tomato
1 tsp Garam Masala
salt to taste
1 Red Chili Powder
For Garnishing:
2 tbsp Cilantro, finely chopped
few Onion rings

Click here for Chhole and Bhature Recipe

Method:
1) Soak 3/4 cup Chickpeas overnight or for 8 to 10 hours in the water. Pressure cook chickpeas to 4-5 whistles or until soft and tender. Do not overcook. Add some salt while cooking. Drain and reserve the water.
2) Heat a nonstick pan over medium heat, add and dry roast Cumin Seeds until dark brown in color. Transfer it to a bowl and dry roast Pomegranate seeds powder for couple of minutes. Transfer Roasted Cumin seeds and Pomegranate seeds powder to Mortar and Pestle. Crush and make a coarse powder.
3) Heat that same pan, add 3 tbsp Oil. Let it become hot. Add Green chilies, Turmeric Powder, Red Chili Powder, and Ginger-Garlic Paste. Stir nicely for around 30 seconds. Then add finely chopped Onion and let it cook until translucent and nicely done.
4) Once Onion is done, add Coriander powder, Cumin powder and Dry Mango powder. Add 1/4 cup reserved water. Bring it to boil over medium low heat for about 2 minutes.
5) Then add cooked Chickpeas and mix gently. Pour little reserved water if needed. Add salt and Roasted Cumin seeds and Pomegranate seeds powder mixture according to your taste. Also Add 1 tsp Garam Masala.
6) Add medium cubes of Tomato. Taste the gravy and add in some seasoning if needed. Cover the pan with lid and let it simmer for 2-3 minutes over medium heat.
7) Transfer it to serving plate. Heat 1 or 2 tsp Oil in a small saucepan, add 1 whole red Chili. Stir for few seconds and pour it over Chhole. Garnish with Cilantro and Onion rings.
Serve with Roti, Naan or even with white bread.

Labels:
Pindi Chole, Punjabi Chole Recipe, North Indian Chana Masala

Paneer Kofta Curry

Paneer Kofta Curry in Marathi


Ingredients:
:::: Kofta ::::
Click here for Kofta Ingredients
:::: Curry ::::
¾ cup Onion Paste (Step 1)
½ cup Tomato Puree (Step 2)
1 tbsp Ginger-Garlic Paste
½ tsp Garam Masala
¼ tsp Turmeric Powder
½ tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin powder
¼ cup Milk (whole Milk)
1 tbsp Oil
7-8 small Paneer pieces
Salt to taste
Garnishing:
1 tbsp Cilantro, finely chopped
3-4 Black Grapes, cut into half

Method:
First we are going to make Curry followed by Koftas. If we keep ready Koftas, they could get mushy.
::::Curry::::
1) Peel 2 medium Onions and pressure cook to 2-3 whistles. Grind to fine paste. We need ¾ cup Onion paste.
2) Pressure cook 2 big and juicy Tomatoes. Peel tomatoes, remove seeds and make purée.
3) Heat a wok or nonstick medium sized pan. Add oil and wait until oil is hot. Add Ginger Garlic paste and sauté about few seconds. Then add Turmeric Powder, Red Chili Powder and stir well. Add Onion paste. Lower the heat and simmer for 5 minutes.
4) After 5 minutes, add tomato puree and mix well. Add Coriander Powder, salt and give a nice stir. Lower the heat, cover pan and cook for few minutes. Add Garam Masala and mix. Again cover and cook.
5) Gravy is overall ready. Once Koftas are prepared, add milk to the gravy and simmer for 5 minutes on lower heat.

::::Koftas::::
Click here for Kofta Recipe

Simmer Curry on low heat, add milk and whisk gently. Cover the pan and cook for 5 minutes. After 5 minutes, add Paneer pieces.

Place Koftas in serving plate and pour required amount of hot gravy over Koftas. Garnish with Cilantro and Grapes. Serve hot with Naan, Roti or Chapatti.

Labels:
Paneer Kofta Curry, Kofta Recipes, Paneer Recipes, North Indian Recipes

Kofta Recipe

Kofta in Marathi

Ingredients:
1 cup boiled and mashed Potato (no lumps)
1 tbsp Corn Flour / Corn Starch
¼ to ½ cup shredded Paneer
2 tbsp finely chopped Onion
10-12 Raisins
1 tbsp Cashew nuts, broken
1 Green Chili
1 tsp Butter
Oil for deep frying
Salt to taste
Click here for Kofta Curry Recipe

Method:
1) In a small saucepan, heat1 tsp butter. Sauté 2 tbsp finely chopped Onion in butter until color changes to brown. Then add finely chopped green Chili, Cashew Nuts, and Raisins; sauté. After a minute add Paneer and salt, stir for a minutes. Transfer this mixture to a bowl and let it cool down.
2) In a mixing bowl add mashed Potatoes, 1 tbsp Corn Flour and very little salt. Knead well and make medium consistency dough.
3) Divide Potato dough into 10 equal parts (each 1 inch). Take a plastic paper, grease with little oil. Put 1 ball in the middle of the plastic paper, press with hand palm. Cover it with another plastic paper and roll into a disc (3 inch).
4) Hold this disc on left palm, put 2 tsp Paneer filling in the middle. Close all the edges and make round balls. Prepare all the koftas.
5) Heat oil for deep frying. Keep the heat on medium. Deep fry koftas until Golden brown color.

Labels:
Kofta Recipe, Paneer Kofta, North Indian Kofta, Indian Curry, Kofta balls, Paneer Stuffed Potato Balls, Golden brown fried Indian Paneer

Bhature

Bhature in Marathi

Servings: 8 to 10 medium Bhaturas
Ingredients:
1 cup sour Yogurt
2 cups Maida (Highly refined wheat flour,white in colour or All purpose flour)
salt to taste
Oil For deep Frying

Method:
1) In a mixing bowl take yogurt and salt. Whisk both for few minutes. Then add maida in it. add 2-3 tbsp oil and make medium soft dough. Cover the dough with lid for 4-5 hours.
2) After 4-5 hours knead the dough again. Make 1 and half inch diameter round balls. Heat oil in a fryer or Indian style Kadhai.. Now roll the dough balls in round shape bhatura (bigger size than puri). Rolled bhaturas should not be too thick or thin.
3) Deep fry these bhaturas on medium heat until you see nice golden color and puffed surface
4)Serve hot with spicy Chhole.
5) Good Bhaturas are puffed with both sides turned golden brown.

labels:
Bhaura, Indian Bread, Fried Bread Recipe, Maida

Palak Paneer

Palak paneer in Marathi

Serves: 3 persons
Time: 40 minutes


Ingredients:
Ingredients:
400 gram Spinach (after picking stems)
150 gram Fresh Paneer
1/2 cup finely chopped Onion
1 small Tomato
1/2 tsp Cumin seeds
1 tsp Garlic paste
1/2 tsp ginger paste
3 Green chilies, paste
1/2 tsp Coriander powder
1 tsp cumin powder
1 tsp Kasoori Methi
Whole Garam Masala (1 Cardamom, 1 small stick cinnamon, 2 cloves, 1 small bay leaf) If whole garam masala ingredients are unavailable use 1 tbsp readymade garam masala powder
3 tbsp Oil
Salt to taste

Method:
1) Rinse spinach under running water. Boil 2-3 litres water in a deep pan and add spinach leaves in it and keep boiling for 2-3 minutes without covering the skillet. After 2-3 minutes drain all the water and add cold water to cool in down. Let the spinach cool down for 5-10 minutes. Drain and put boiled spinach in grinder and make a fine paste without adding water.
3) In a not stick skillet,heat 3 tbsp oil. Add whole garam masala and fry for 30 seconds. Then add cumin seeds, add finely chopped onion. Fry onion till it become translucent. Add ginger-garlic paste and saute for few seconds. Add Tomato puree and cook until smell of tomato disappears.
4) Cook it over medium heat. Then add cumin powder, coriander powder, kasoori methi. Stir well.
5) Once all ingredients are mingled together,add spinach puree. Bring it to boil add paneer pieces. Stir very gently as paneer pieces are very delicate. Turn off the heat.
serve hot with naan or roti.

Note:
1) You can add 1/3 cup of cream to palak paneer if you like creamy taste. Once palak paneer is completely done keep that skillet on low heat, add cream and make palak paneer little hot after adding cream.
2) If Paneer is not fresh, fry it before adding.

Labels:
Palak Paneer recipe, recipe for palak paneer, spicy palak paneer, paneer recipe, Punjabi palak paneer, paneer palak, spinach recipe

Paneer Masala

Paneer Masala

Ingredients:
200 gram Paneer
2-3 tbsp Butterno
1 tbsp Ginger-Garlic paste
1 medium Onion
2 medium tomatoes
1 tbsp Coriander Powder
½ tbsp garam masala powder
2 tbsp red chili powder
2 tbsp Tomato ketchup
1 cup milk
3-4 tbsp Oil
¼ cup chopped cilantro
Salt to taste


Method:
1) Shallow fry paneer pieces.
2) Chop onion thin and lengthwise. In a small skillet heat 3-4 tbsp vegetable oil fry onion till it become brown in color. You can use ready made packet of fried onions instead, if you want to make this quicker.
3) Boil 2 tomatoes, peel tomatoes and purée without adding water.
4) Now we will make a mixture for gravy. In a mixing bowl, mix the following ingredients together coriander powder, garam masala powder, red chili powder, tomato ketchup, tomato puree, 1 cup milk.
5) Heat a wok, melt 3 tbsp butter. Stir by adding ginger-garlic paste. Add fried onion. After adding onion stir for a minute and the pour the mixture we prepared for gravy and stir. On a medium low heat cook the gravy by covering the wok with lid. Add salt to taste and fried paneer pieces. Bring it to boil for 2 minutes. Garnish with cilantro. Serve hot with naan or roti.

Note:
1) Enhance with little cream before serving, if you want creamy taste.

Labels:
Paneer Masala, Punjabi Paneer Masala, Paneer Recipes, Masala Paneer recipe, North Indian Paneer Masala, Paneer Butter Masala recipe

Matar Paneer

Matar paneer in Marathi

Serves: 3 to 4 persons
Time: 45 to 50 minutes (Preparation Time: 30 minutes, To make gravy: 15 to 20 minutes)

Ingredients:
250 gram paneer (Tips 1 and 2)
1 cup green peas (Frozen)
1 Big Onion, chopped
4 medium Tomatoes, chopped
Whole Garam Masala – (2 cardamoms, 1 bay leaf, 4 Cloves, 1 small cinnamon stick, 3 to 4 black pepper corn). Grind the masala ingredients (except cardamom) to a coarse powder
2 tsp ginger-garlic paste (4 to 5 garlic cloves + 1/2 to 1 inch ginger piece)
6-7 cashewnuts
1 tsp Coriander powder
1/2 tsp Cumin Seeds powder
1/2 tsp Amchoor Powder (Tip 6)
1/2 tsp Cumin seeds
1 green chilies (Optional)
1/4 tsp turmeric powder
1 or 2 tsp red chili powder
3 tbsp Oil
Salt to taste
1 to 2 tsp Sugar (Tip 7) (Optional)
2 tbsp plain yogurt
Cilantro for garnishing

Method:
1) In a nonstick skillet, heat 2 tbsp oil. Fry cashew nuts. Then add finely chopped onion, add salt and fry till onion becomes translucent. After that, add turmeric powder and ginger garlic paste. Fry for few seconds and add finely chopped tomatoes. Let the tomatoes cook nicely, till soft and mushy. Turn off the heat and let the mixture cool down. Then blend this mixture to a fine paste. Add little water if required.
2) Cut paneer into pieces and shallow fry in a nonstick pan by adding little oil.
3) Heat 1 tbsp oil in a frying pan. Add ground garam masala and fry for 15 seconds. Add Cardamom, cumin seeds, let it splutter. Then, add onion-tomato paste and little water. We need medium thick gravy so add water accordingly. Add coriander powder, cumin powder, sugar, green chilies and red chili powder. Cook this gravy for 5 minutes over medium heat. Add salt if needed. Add peas and boil for few more minutes. Add paneer pieces, yogurt and stir very gently. After adding paneer pieces, avoid continuous strring. It may break the paneer pieces.
Garnish with cilantro and serve with naan or roti. Matar paneer tastes great with white rice too.

Tips:
1) Fresh paneer can be used without shallow frying. However, fresh paneer tends to crumble after adding to the hot gravy.
2) Paneer made with whole milk tastes very good. But it is very delicate to handle when freshly prepared. In that case, refrigerate for two days. Then shallow fry in a nonstick pan over medium low heat.
3) If whole garam masala ingredients are unavailable, use 1 tsp readymade garam masala powder. However, try to use freshly ground garam masala ingredients as they give nice flavor and aroma to the curry.
4) I have used frozen peas in the above recipe. If you are going to use fresh peas, cook them for few more minutes into the gravy.
5) Use good quality of red chili powder which will give nice red color to the curry.
6) Sometimes, tomatoes are less sour in taste. So taste the gravy and add little amchoor powder to make it little sour.
7) Little sweetness from sugar increases the flavor of curry. It is optional though.

Mushroom Kadhai

Mushroom Kadhai

Ingredients:
200 grams Mushroom
2 medium Onion (1 Chop finely, 1 make medium cubes)
1 small Bell pepper
2 medium Onion
2 tbsp Ginger-Garlic Paste
2 tsp Red chili Powder
1 tsp Coriander Powder
1 tsp Cumin Seeds Powder
1 tsp Garam Masala Powder
3-4 Tbsp Oil
Salt to taste
Black Pepper Powder
Cilantro for garnishing


Method:
1) Heat 3-4 tbsp oil in a wok, add 1 finely chopped onion and fry till it becomes translucent.
2) Once onion is done, add ginger garlic paste, red chili powder and sauté. Add chopped tomatoes. Let it cook on medium high heat.
3) Once tomatoes are tender add ½ cup water and stir.
4) Add Coriander Powder, Cumin Powder, Garam Masala Powder, 2 pinches Black pepper powder, salt to taste and stir well. Boil on medium heat. Turn off the heat after 3-4 minutes.
5) Make 4 equal pieces of each mushroom. Cut bell pepper and 1 onion into 1 inch cubes.
6) In other pan sauté mushroom pieces for ½ to 1 minute without using oil.
7) In a wok boil required gravy. Add onion, bell pepper pieces. Let it cook for 1 or 2 minutes. Add sautéed mushroom pieces. Add salt, coriander powder and cumin powder if needed. Garnish with cilantro and serve hot with roti, naan, or white rice.

Labels:
Mushroom Kadhai recipe, Mushroom karai, Mushroom kadai recipe, recipe for Mushroom karhai, Mushroom recipe, Spicy Mushroom Curry

Chole

Chhole in Marathi

Probably, the most popular party food of India.
From the small time marriages to five star parties, this north dish earns a spot on the menu, simply because of its popularity. No wonder, googling ‘chole recipe” returns more than 78,000 matches 
Here is how I make it at home..


Ingredients:
1 cup White Chickpeas
1 cup finely chopped Onion
2 1/2 cup finely chopped Tomatoes
2 tbsp Chhole Masala
For Tempering: 1/2 tsp Cumin seeds, 1/2 tsp Turmeric Powder, 2 tsp Red Chili Powder
1 tsp Ginger Paste
3 Garlic Cloves paste
1 tsp Dry Mango Powder
1 tsp Corriander Powder
2-3 tsp Oil
Lime Juice
salt to taste
Chopped Cilantro for garnishing

Method:
1) Soak Chickpeas for 9 to 10 hours or overnight in water. Then Pressure cook upto 4-5 wistles or until becomes tender. Put some salt while pressure cooking. If chickpeas get overcooked chhole won’t taste good. So cook it accordingly.
2) Chop Onion and Tomatoes finely.
3) Once the chickpeas are cooked properly put a wok on medium high heat. splutter cuminseeds, then add turmeric powder, red chili powder, ginger-garlic paste. Sauté for few seconds. Then add onion and salt. Turn the heat on medium.. Once the onion is done add chopped tomatoes an sauté. Add Coriander powder. Now turn the heat on low and cook tomatoes for few minutes.
4) Once tomatoes become soft and tender then add cooked chickpeas and salt if needed. Add little water, Chhole Masala and Amchoor Powder. Cover the pan with lid. Cook it for few minutes.
5)Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side.

Aloo Paratha - Potato Stuffed Paratha

Aloo Paratha in Marathi

Aloo Paratha is mashed potato stuffed Indian bread. Especially popular in northern parts of India, aloo parathas are enjoyed for breakfast, snack and for meals. Aloo Parathas are served with spicy coriander chutney, Yogurt. Paratha stuffing is usually spicy.

Ingredients:
For stuffing
2 medium potato (boiled and peeled) - Use Potatoes which are good for baking
1 Tbsp Garlic paste
1 to 1 & half Tbsp Green chili paste
1/2 cup finely chopped Cilantro
1 Tbsp Cumin Seeds
1 Tbsp Cumin Powder
Salt to taste
For Paratha Cover
1 & 1/2 cup Wheat Flour
1 Tbsp Salt
Water
2 Tbsp Oil
Also Little butter

Method:
1) Put wheat flour in a mixing bowl. Add salt, water and oil. Knead well to make soft dough.
2) Grate boiled potatoes so that there won’t be any lumps. Add Garlic paste, chili paste, cilantro, cumin seeds, cumin powder and salt. Mix all the ingredients and make 1 & 1/2 inch balls out of it.
3) Make 1 & 1/2 inch balls of Wheat flour dough.
4) Roll a wheat flour ball into round shape with Roller (around 4 inch diameter). Place 1 potato stuffing ball on rolled wheat flour dough and close it from all side.
5) Apply some wheat flour on both side, roll gently into round shape.
6) Heat non stick tawa (Flat Griddle). Pour 1-2 tbsp oil or butter on it. Cook one side till it become light brown. Then turn to other side and let it cook. Pour some butter around the paratha.
Once both sides are cooked, paratha is ready to eat

Serve with hot mango pickle, green chutney or sweet yogurt.

Vegetable Biryani

Vegetable Biryani in Marathi

Ingredients:
1 cup Basmati Rice
2 medium Onion, sliced lengthwise
½ cup Peas
5-6 Florets of Cauliflower
½ cup Carrot and French beans pieces (Add other veggies of your choise)
Puree of 2 medium Tomato (boil tomatoes in hot water until starts leaving skin. Peel and purée)
8-9 Cashew Nuts
1 tbsp Garlic Paste
1 tbsp Ginger Paste
½ cup Milk
¼ to ½ cup Plain Yogurt, well beaten
1 tbsp Ghee
½ tsp Red Chili Powder
¼ tsp Turmeric Powder
1 tbsp Vegetable Biryani Masala
Salt to taste
2 tbsp Oil

Method:
1) In a deep saucepan boil 2½ cup water. Add ½ tbsp Oil and ½ tbsp Salt. Then add 1 Cup Basmati Rice. Let it cook on Medium heat. Cover with lid for few minutes. Do not cook rice completely. Let it be uncooked slightly. Drain and transfer rice to a flat plate for cooling.
2) Cook vegetables. Do not overcook them, Keep them uncooked slightly.
3) Heat a nonstick pan; add 2-3 tbsp oil and sauté Onion, Cashew nuts, Ginger-Garlic Paste. Sauté for 2 minutes on medium heat. Then add Tomato Puree, ½ tsp Red Chili Powder, ½ tsp Turmeric Powder. Cover and cook for 2-3 minutes. Then add Yogurt, Biryani masala and mix well. Then add cooked vegetables and very little salt. Let it cook for few minutes.
4) In other pan spread rice and make a layer. Then make layer of gravy. Again make Rice Layer followed by layer of Gravy. Make 3-4 more layers like this.
5) Pour ½ cup milk over the surface. Cover pan with lid and let it cook for 10-12 minutes. Keep the heat on medium. Once Biryani is ready, drizzle Ghee over Biryani to enhance richness.

Note:
1) To make Biryani in the Oven, preheat oven to 400 F. Grease an oven safe container. Layer rice and gravy in Oven safe container as explained in step 4 & 5. Cover with lid (Oven safe) or Aluminum Foil. Keep the container for 15 minutes in preheated oven.