ONION PARATHA AND VEGETABLES DAL

ONION PARATHA:-

INGREDIENTS:

2Cups Flour/Atta(Wheat/Gehun)

1Onion Finely chopped

2-3 Green chillies chopped

1tsp Carom seeds

2tsp Coriander leaves

Ghee

Salt to taste

PROCEDURE:

Seive the flour,add all the above ingredients(except ghee) and knead it in a dough.Finally add 1tsp ghee and knead it well.Roll it with a pin into roti.Heat tawa and cook the roti well from both sides.Apply ghee on both sides.

VEGETABLES DAL:-

INGREDIENTS:

1/2Cup Moong Dal(paitam parupu)

2-3 green chillies

2 potatoes

6Florets of Cauliflower

100gmsBeans

1 Small Onion

1/2tsp mustard seeds

1/2tsp jeera

1/2tsp Garam masala

1/2 tsp chilli powder

Salt to taste

oil

Water

Coriander Leaves for garnishing

PROCEDURE:

Cut all the vegetables and keep aside.Chop the onions and keep aside.

Take a kadhai,add oil to it and heat it.When the oil is hot add the mustard seeds to it and let it splutter.Add jeera,green chilli and onions.Fry for 2mins.Add garam masala and chilli powder to it.Fry for a minute.Add water to it.when the water is hot add the moong dal and all the other vegetables.Cook it well,till the dal and the vegetables get cooked well.When the vegetables are half cooked,add salt to it.cook it for few more mins.Garnish it with Coriander leaves.Vegetables Dal is ready.Serve it with paratha or phulka.I also made dry Aloo chokha along with this.

KITCHEN TIPS OF THE MONTH

TIPS:-

1. Massage oil in your hands before cutting vegetables like raw banana and banana flower to avoid getting your hands stained.
2. Boil bitter gourd(pavakka) in a tamarind water (half boil)before making curry,to remove the bitter taste from it.
3. To avoid the potatoes from turning black,keep it in water after peeling and cutting.
4. Add cold water to the boiled noodles to avoid the noodles from sticking to each other.
5. Boil lady'sfinger(vandakkai)in tamarind water(just 1 boil,dont over cook it in water)to avoid it being sticky.
6. Store the bananas away from apples to avoid the bananas geeting ripe.
7. Clean the Aluminium utensils with tamarind or vinegar to give it a shiny look.
8. To remove excess of salt from your cooked food add cut potatoes or a piece of bread to it.
9. To give your north indian dishes a little sour taste add sliced tomatoes or tomato purees to it.
10. To store chillies for a longer period,cut the stems and store it in a box.
11. Dont store the green vegetable in a plastic bag,to avoid it from getting rotten.
12. Cut the top of the Carrot and store it in a plastic bag.It will stay for a longer period.

ALOO PARATHA

Guess what i made yesterday in mykitchen .Yes,Aloo da parantha.

That's what the Punjabi's say.

This is one of my favourite north indian dishes.

Hubby dear likes it too.

Most of the punjabi dishes has its unique taste of butter or ghee.

All Punjabi dishes like Makkai ki roti,Sarson da sag,Rajma,channa,Kali dal,Chilla etc has a mouth watering flavour of the typical punjabi masalas and desi ghee.

The aroma and the lingering taste of my special aloo parantha made me write this article today.

ALOO PARATHA:-

INGREDIENTS:(FOR THE FILLING)

4Nos Potatoes boiled

1No Onion (Chopped finely)

2-3 Green chillies(chopped)

3tsp Corriander leaves(chopped)

1/2tsp Corriander powder(Dhania powder)

1/2tsp Jeera powder

Salt to taste

1tbsp oil

PROCEDURE:

Mash the potatoes well.Heat a kadhai .Add oil to it.when hot fry the chopped green chillies and onion.Fry till the onions turn light brown.Add all the masalas and stir well for 1min.Add 1/2tsp garam masala, to give it a nice flavour and aroma(optional).I generally do.It gives the parathas a nice flavour.Add the mashed potatoes to it.Stir for about 4-5mins

Finally add the Corriander leaves.

INGREDIENTS(FOR THE PARATHAS)

2Cups Atta(Gehun/Wheat Flour)

A pinch of Salt

Water(to knead)

Ghee/Oil

PROCEDURE:

Mix the salt and flour well.Add water to it .Knead it into Dough.Add little ghee.

Knead it again well.

Take a ball size dough and roll it into small puris.Now place the potato filling in the center.

Cover the center pulling the edges from all sides.

Roll it into parathas.

Heat a tawa.Cook the rolled parathas from both sides.Apply ghee or oil in it.

Serve it hot with a side dish.

Parathas taste good with Achar/Pickle and Raitas also.

MASALA VEGETABLE SANDWHICH

MASALA VEGETABLE:-

INGREDIENTS:

3 Potatoes boiled

4 green chillies(Chopped finely)

250gms Cabbage(Chopped finely)

1 Big onion(Chopped finely)

1 Big tomato(Sliced)

Salt to taste

1/2tsp Garam masala

1tbsp Oil

PROCEDURE:

Heat oil in a kadhai.When hot,fry the green chillies and then add onions.Fry till it turns golden brown.Add the tomatoes and fry till the water from the tomatoes dries up.Add the cabbage and fry for 3mins.

Peel and mash the boiled potatoes.Add it to the vegetables.Mix well.

Now add salt and masala to it.Cook for 2 mins.

Masala Vegetable is ready.

SANDWHICH:-

INGREDIENTS:

Vegetable masala

6 Pieces Bread

1tbsp Oil

PROCEDURE:

Take the bread pieces and place the masala vegetable in between two bread slices.Press it alittle with your palm.Now spread oil on both sides of the bread .Toast it well in a sandwhich toaster or a Tawa.

Bread sandwhich is ready.

VARIOUS KINDS OF CHUTNEYS AS A SIDE DISH FOR DOSAI

Dosai is a very favourite snack in South India.They are hugely popular all over India.

My favourite are the chutneys i prepare for dosai.

Specially onion chutney and chilli chutney.These are very easy to prepare.

CHUTNEYS

CORRIANDER CHUTNEY

ONION CHUTNEY

TOMATO CHUTNEY

CORRIANDER CHUTNEY:-

INGREDIENTS:

1 Bunch Corriander leaves

2 Green chillies

Salt to taste

1tsp Tamarind paste

PROCEDURE:

Grind all the above ingredients except salt.Remove it from the mixie .Add salt.And mix well.

Green Corriander chutney ready.

ONION CHUTNEY:-

INGREDIENTS:

2 Big onions

4-5 Round red chillies

1tsp Urad dal

1tsp Tamarind paste

salt to taste

1 tbsp oil

1tsp mustard seeds

PROCEDURE:

Take a kadhai and add half of the oil and heat it.Cut the onions into big pieces and fry them in the oil till the raw smell of the onion dissappears.Remove the onions from the kadhai.Fry the urad dal and red chillies into light brown colour in the left over oil in the kadhai.

Grind all the fried ingredients along with tamarind paste.Add salt to it and mix well.

Take the remaining half oil and heat it.When hot add the mustard seeds to it.Let the mustard seeds splutter.Add it to the onion chutney prepared.

Garnish with Coriander leaves .

TOMATO CHUTNEY:-

INGREDIENTS:

2Big Tomatoes(cut into pieces)

1 Big Onion(chopped finely)

3-4Green chillies(Chopped finely)

1/2tsp Dhania powder

1tbsp oil

1tsp mustard seeds

Salt to taste

Corriander Leaves for garnishing

PROCEDURE:

Take oil in a kadhai and add mustard seedsLet them splutter.Add the green chillies and onion.Fry till the onion is golden brown.Add the tomatoes to it and fry for 2mins.Add salt and dhania powder to it.Add little water and cook till the tomatoes gets cooked well.

Garrnish with Corriander leaves.

All the above chutneys can be served along with any kind of dosai and also with idlis.

Tomato Chutney can also be served with Rotis.

SOUTH INDIAN DISHES

After a long time i entered my kitchen.It felt so good .All these days this department was being looked after by my father- in- law .Yes, my father-in-law,who is very passionate about cooking.He specialises in all South indian dishes.

I have learnt a lot from him in this four years of my marriage.

Today i decided to cook Takkali Rasam and Beet Root Poriyal.

FOR TAKKALI RASAM:-

INGREDIENTS:

1 Small ball size Tamarind (Size of a betel nut)
1 big Tomato
Salt to taste
2 Green chillies slit from the centre
1tsp Sambhar Powder
2 tbsps Rasam Powder
Corriander Leaves for Garnishing
2tbsp Toor Dal Cooked
1tsp oil
1tsp Mustard seeds

PROCEDURE:-

Soak the tamarind in water for 10 mins.When the tamarind is soft,squeez it well and prepare tamarind water.Filter the water.Add Sambhar powder, salt,Asafoetida.Place the bowl in a low flame and boil it for 10-15mins,so that the raw smell of sambhar powder dissappears.

Add the Tomatoes,green chillies and boil for 10 more minutes.

Now dilute the cooked toor dal in water and add it to the rasam.Add the rasam powder.When the rasam comes to a boil remove it from the flame.

Now take a kadhai ,add 1tsp oil.when the oil gets hot add mustard seeds and let them splutter.
Add the mustard seeds to the rasam.Garnish the rasam with Corriander leaves.

Serve hot as a soup or with rice.

RASAM POWDER:-

3tbsp Toor Dal
2tbsp Dhania Seeds(Corriander Seeds)
1tsp Blackpepper
1/2tsp Jeera

Dry roast the above ingredients in a hot kadhai and grind it into fine powder.Add the rasam powder whenever you make rasam.

BEET ROOT PORIYAL:-

INGREDIENTS:
2 Big Beet Root
1tbsp Toor dal
4tbsp Grated coconut
2tbsp Oil
1 tsp Mustard seeds
4-5 round dry red chillies
1/2tsp Urad dal

PROCEDURE:-

Cut the beet root into small dices.Boil it in water along with toor dal till it is half cooked.Remove it from the flame.Filter the water and keep the beet root aside.

Now take a kadhai and heat it.Add oil and mustard seeds to it .Let it splutter.Add the urad dal,dry red chillies(cut into halves)and the grated coconut.Fry till the coconut is golden brown.Be careful not to burn the coconut.Add the beet root to it.Now add salt to taste.Cook for 10 mins.

Beet root poriyal is ready to be served hot with rice.