Saturday, April 21, 2012

Punjabi Recipes : Stuffed Aloo Paratha | Alu Ka Paratha

Parathas can be stuffed with potatos, cauliflour, methi (Methi Paratha), cottage cheese (paneer), radish (Mooli Paratha), onions or just lightly mashed leftover vegetables, as long as they’re dry. Aloo Paratha is most popular Punjabi breakfast dishes around.  It is a tasty, stomach filling breakfast recipe which really does not need introduction to any Indian cuisine lovers. It is best served with pickle and curd.  Here is a easy Alu paratha recipe.

Preparation Time: 40 minutes

Servings: 4

  • 2 cup Wheat Flour 
  • 1 cup Water
  • 3-4 small Potatoes(boiled and mashed) 
  • Coriander leaves finely chopped
  • Small piece of ginger (very finely chopped or grated) 
  • 1 or 2 green chilies (finely chopped) 
  • Salt  and garam masala as per taste
  • 2 table spoon oil
  • 1 tea spoon mustard seeds
  • 1 strand of bay leaves
  • A pinch of asafoetida
  • Add water and salt to wheat flour. Knead it to make a soft dough.(similar to chapathi dough but not very soft). Apply oil to the dough and keep for around 1hr.
  • Cook the potatoes and mash.

  • Add grated ginger, finely chopped coriander leaves and green chillies.
  • Add salt  and garam masala as per taste.
  • Add seasoning of oil, mustard seeds, bay leaves and asafetida.
  • Now mix everything thoroughly.
  • Take small balls out of the dough. Roll it in circular shape like a puri.
  • Take a ball(ping pong ball sized) of potato stuffing, keep it on the puri and close the puri over stuffing.
  • Press the resulting dough gently and dust it with flour. Flatten to the size of roti.
  • Place it on hot tava. When it gets little brown, apply oil or ghee.
  • Turn it and again apply oil or ghee on other side.
  • Keep turning simultaneously until it gets golden brown.
  • Tasty Aloo Parathas are ready!!!  
  • Serve it with curd or dhaniya chutney(coriander chutney).

Saturday, April 7, 2012

Konkani Breakfast Recipes : Boiled Rice Roti | Ukkad Tandla Bhakri | Akki Rotti

As every one knows Boiled Rice or what we call Brown Rice is rich in fiber and vitamins. Here is very tasty, nutritious and yummy breakfast recipe made of Boiled Rice. Banana leaf used in the preparation of roti gives a great aroma to the roti.

Preparation Time: 10 minutes excluding soaking time

Servings: 4

  • 2 cups Boiled Rice
  • ¼ cup grated coconut
  • 2 table spoon sugar
  • Banana leaves
  • Salt as per taste 

  • Soak the Boiled Rice for about 18 - 20 hours.
  • Grind the soaked Rice to get a very smooth thick paste, putting very small amount of water.
  • Add grated coconut, sugar, salt and mix well.
  • Cut the banana leaves in to small pieces, so as to cover the roti fully.
  • Spread the banana leaf, put the batter, spread the batter with your hand.
  • Don’t spread the batter to very thin or thick. This consistence should be of the chapathi.  Cover it with another banana leaf as shown in picture.
  • Heat Tava(which is used to make chapathi) and cook both side of the roti along with the banana leaf and put it on serving plate.
  • This roti can be served with any side dish or chutney or chutney pudi(chutney pitto in Konkani) or simply butter.

 PS:  If banana leaf is not around then, the batter can be spread directly over tawa. If you like crispy rotis, then after frying the roti along with the leaf once, remove the leaf and fry the roti without leaf for a second on both the sides. This makes the roti crispy.

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