Paratha....(B)

INGREDIENTS:

1. 1 Cup wheat flour, 1 cup all                 purpose flour, & 3 tbsp soy flour.
2. 1/2 tsp salt.
3. 1 tbsp olive oil for the dough.
4. Water and milk to mix.
5. Rice flour or wheat flour to         dredge and sprinkle.
6. Ghee to brush.

METHOD:
Prepare a soft dough with first 4 ingredients.  Set aside for half hour.
Knead and divide in to even sized portions.  Roll out  in to 7 inch diameter. 
Smear ghee and sprinkle rice flour.  Place another one on top, smear ghee and sprinkle flour.
Repeat layering, end with ghee and flour (5-6 chapatis).  Roll like swiss roll.  Cut in to 5-6 slices. 
Again roll out each slice in to 6 inch diameter paratha.  Dredge flour while rolling.
Fry on a heated griddle, both sides.  Smear ghee, if desired and serve.

"ENJOY COOKING AND EATING"

Potatoe curry...

INGREDIENTS:

1 lb potatoes.
1 medium sized onion, sliced.
1 inch cinnamon stick.
3 cloves.
1/4 tsp fennel seeds.
1 tsp grated ginger.
1 tbsp grated garlic.
1/2 tsp turmeric powder.
1 tsp red chilie powder.
1/2 tsp coriander powder.
1/8 tsp cumin seed powder.
1 medium sized tomato.
3-4 green chilies, slit.
2 tbsp yougurt.
4-5 walnuts, ground.
3 tbsp Olive oil or Coconut oil. 

METHOD:
Boil potatoes.  Peel and cut in to quarters. 
Sprinkle little turmeric, chilie, coriander, cumin powders on potatoe quarters.
Heat oil, add the potatoes and fry.  Remove and keep aside.
Fry the cinnamon, cloves, fennel seeds,  in the same oil used to fry potatoes.
Add onion and saute.  Stir in the ginger, garlic, green chilies.
Add tomatoes, salt and cook, stirring frequently.  Add  the remaining spices, ground walnuts and saute.  Stir in the yogurt and simmer, till the the gravy is thick. 
Add the fried potatoes and bring to boil. 
Add more salt if needed and serve.

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Cheese paratha...

INGREDIENTS FOR FILLING:

16 oz cottage cheese or paneer or firm veggie tofu.
5-6 green chilies, seeded and chopped finely.
1/4 tsp thymol seeds and aniseeds, crushed.
Salt to taste.
2 tbsp chopped bell pepper.
2 tbsp grated carrot.
1/2 onion, finely chopped (about 1/2 cup).
2 tbsp olive oil or butter to saute.

METHOD:
Place griddle and heat oil.  Fry the seeds, add onion and saute.
Stir in carrot and bell pepper and saute for a minute.
Gradually add cheese and mix, remove from heat.  Let it cool.

PREPARE PARATHA dough as mentioned in paratha recipe.  Place one tablespoon full of filling in the middle, close and seal, well all around.  Press and roll out in to  thick parathas.  Fry both sides on heated griddle.  Serve hot with any vegetable curry or meat curry.

MAKING PANEER:
Heat milk to its boiling point.  When it starts boiling add 2 tsp lime juice or vinegar.  Boil for some more time till the liquid separates from that.  Strain through a clean muslin cloth.  Allow to drain completely.  Remove and use for the above recipe.

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Moghlai paratha...

INGREDIENTS SAME AS REGULAR PARATHA.
Prepare paratha as the above recipe.  Instead of frying on pan it should be deep fried in oil.

Paratha...(C)

INGREDIENTS:

2 cups wheat flour or all purpose flour.
1/2 tsp salt.

1 tbsp olive oil.
Equal amount of water and milk to mix.
1/2 cup butter or ghee.
Flour to dredge and sprinkle.

METHOD:
Sieve flour, add salt, oil, water, milk and make a soft dough.
Divide in to even sized balls.  Roll each ball in to 7-8 inch diameter rounds.
Smear with butter and sprinkle with little flour over.
Cut from the center of the round to the edge.  Roll from one edge to the other to form a cone.
Flatten and roll out in to a 6 inch diameter round shape.
Heat griddle, fry the paratha on both sides till  golden brown and crisp.

Another method:

Same ingredients as paratha.
Prepare paratha dough as mentioned above. 
Roll out in to 8 inch diameter rounds.
Smear with butter or oil.  Roll in to the shape of pencils.  Apply butter over. 
Roll in to thick rounds.  Flatten in to 5 inch diameter.
Fry the paratha, on a heated griddle, both sides, till golden brown and serve.


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Onion theeyal....

INGREDIENTS:

Pearl onion - 1 lb. (shallots)
Red chilies  - 5 to 10.
Grated coconut  - 3/4 cup.
Coriander seeds  - 1/2 tsp.
Juice taken from small lime sized tamarind with 1/2 cup water.
Coconut oil  - 3-4 tbsp.
Mustard seeds - 1/2 tsp.
Fenugreek sees  - 1/2 tsp.
Curry leaves  - 2 sprig.
Green chilies  - 3 to 4 , slit.
Salt to taste.

METHOD:
Roast the grated coconut, coriander seeds, red chilies, half fenugreek seeds, 3 onions in 1 tbsp oil.  Let it cool.  Grind in to fine paste with enough water. 
Heat the remaining oil, add mustard seeds, remaining fenugreek seeds, curry leaves, 2 red chilies and fry. 
Add the onions and saute.  When it turns clear add the green chilies, ground mixture, tamarind juice, with little water and cook on medium heat, stirring occasionally. 
Add more salt and cook till it becomes fairly thick. 

VARIATIONS:
1.  Drum stick theeyal : 4-5 drumsticks.
Cut the drumsticks to 1 1/2 inch length and make the same way as theeyal.
2.  Eggplant theeyal:  1 lb brinjal.
Make as onion theeyal.
3.  Drumstick leaves and flowers theeyal can be made as onion theeyal.
4.  Bitter gourd can be used to make theeyal.

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Theeyal....

INGREDIENTS:

1 cup diced eggplant (brinjal).
1 cup pearl onion.
2 drumsticks, cut in to 2 inch pieces.
1 cup diced vazhuthanaka.
3-4 green chilies.
5-6 red chilies (more or less as needed).
1to1 1/2 cup grated coconut.
About 3/4 cup tamarind juice, taken from small lime size tamarind.
2 sprig curry leaves.
1/2  tsp coriander seeds. 
1/2 tsp fenugreek seeds. 
1/2 tsp mustard seeds. 
4-5 tbsp coconut oil.
Salt to taste.

METHOD:
Roast the coconut, coriander seeds, red chilies, 3-4 onions, half fenugreek seeds, in one tbsp oil.
Let it cool.  Grind in to fine paste with adequate water. 
Heat 2 tbsp oil and saute the vegetables for 2-3 minutes. 
Stir in the ground mixture, salt, tamarind juice, enough water and cook on high heat, stirring occasionally. 
Add one sprig curry leaves and slit green chilies.  Add more salt if needed.  Stir continuously till it becomes thick and cooked. 
Temper with remaining oil mustard seeds, fenugreek seeds, 2 red chilies, curry leaves and serve.

"ENJOY COOKING AND EATING"

Jack fruit paniyaram:

INGREDIENTS:

1 Cup jack fruit pulp.
Sufficient rice flour to make a thick batter.
Adequate sugar to taste.
2 tbsp desiccated coconut. (optional)
3 tbsp chopped walnuts.
Dash salt.
Dash baking soda.
Oil to fry.

METHOD:
Remove the  seeds and grind the jack fruit to get the pulp.  Strain through a strainer.
Add enough rice flour and sugar, to make a thick batter. 
Add salt and baking soda.  Mix well.
Stir in the nuts and desiccated coconut.
Heat the paniyaram frying pan, with 2, 3 drops oil in each pit.  Pour one tablespoon batter in each pit and fry on low heat. 
Carefully turn over and fry, till no raw batter inside. 

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Vegetable rice...

INGREDIENTS:

1 cup basmati rice. 
3/4  cup mixed vegetables.
1/4 cup yellow split peas.
1 1/2 inch ginger piece, grated.
4-5  garlic cloves, grated.
1/2 tsp red chilie flakes.
2 tbsp ghee or butter.
Salt to taste.

METHOD:
Soak the yellow split peas for an hour and cook with little salt. Do not over cook.
Cook the rice, when its 3/4 th done,  strain. 
Cook the vegetables half done.
Heat oil, saute the ginger and garlic.  Add the chilie flakes.
Gradually add the vegetables, rice, salt and mix well.  Sprinkle little water, cover and cook for 2 minutes on low heat.
Stir in the yellow split peas,  and mix well. 
Garnish with cilantro leaves and serve.

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Cheese kofta curry....

INGREDIENTS FOR THE KOFTA:

Cottage cheese or panir - 1 cup.
All purpose flour  - 2 tbsp.
Ginger paste  - 1 tsp.
Green chilies  - 1, chopped finely. 
Chopped cilantro leaves - 1 tbsp.
Salt  - 1/4 tsp.
Combine all the ingredients, mix well, with one tsp oil and make in to even sized balls and deep fry in oil.

INGREDIENTS FOR THE CURRY:
4 to  5 red chilies.
1/2 cup dried coconut.
1 tbsp coriander seeds.
3 garlic cloves.
1 tsp white poppy seeds.
1 medium sized onion, sliced.
1 tomato, diced.
2 to 3 tbsp chopped cilantro leaves.
1/2 tsp turmeric powder.
Salt to taste.
1 tbsp oil.
1 tbsp butter.

Roast the first five ingredients and grind to a fine paste.
Heat oil, add onion till its turns clear.  Add salt, the ground mixture and cook, stirring constantly till it shrinks.  Add the diced tomatoes and cook till its soft.  Stir in the turmeric powder and cilantro leaves.  When everything is cooked, add little water and bring to boil.  Add the koftas, bring to boil and remove from fire. 

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Meat stuffed paratha...

INGREDIENTS:

Ground beef  -  1/2 lb.
1 tsp crushed ginger.
1 1/2 tsp crushed garlic.

Or 2 tsp ginger garlic paste.
1 tsp garam masala.
3-4 green chilies, seeded and finely chopped.
2-3 tbsp finely chopped bell pepper.
4-5 small onions, finely chopped.
1 tsp olive oil.
Heat oil, Add chopped onion, ginger, garlic, chilies.  Saute for few seconds.  Add the ground meat and brown, stirring frequently.  Stir in the garam masala and salt, mix well.
Stir till dry.  Remove from fire and let it cool. 

DOUGH FOR THE PARATHA:
1 cup wheat flour and 1 cup all purpose flour.
Salt.
Milk and water to mix the dough.
1 tbsp oil.
Make a stiff dough with the above ingredients.  Knead well and divide in to even sized balls.  Flatten each ball and place one tablespoon meat filling in the middle.  Close and seal well, around.  Press and roll out in to thick parathas.  Place on a hot griddle and fry on both sides.  Smear with ghee if desired and serve. 

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Jack fruit pancake...

INGREDIENTS:

2 cups jack fruit pulp. 
About 3/4 to 1 cup wheat flour.
About 1/2 cup light brown sugar.
1/8 tsp salt.
1/2 cup grated coconut.

METHOD:
Remove the seeds and grind the jack fruit pods with little water.
Add the flour, brown sugar, salt, grated coconut, and mix well. 
Sugar can be decreased or increased, according to the sweetness.
Pour one big spoon full of batter on to a hot, lightly oiled iron skillet and spread. 
Cook both sides till  golden brown and remove from heat.

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Bengal fish curry...

INGREDIENTS:

One pound fish.
1 tsp turmeric powder.
Salt to taste.
5 red chilies.
1/2 tsp mustard seeds.
1/2 tsp cumin seeds.
1/2 onion. (about 1/2 cup)
3 garlic cloves.
1/2 tsp garam masala.
1 tomato, (about 3/4 cup)
2 tbsp yogurt.
2 tbsp chopped coriander leaves. (optional)
3-4 tbsp mustard oil.

METHOD:
Smear the fish pieces with salt and turmeric powder. 
Grind the chilies, mustard seeds, onion, garlic and cumin seeds and keep aside.
Fry the fish pieces slightly.
In the leftover oil cook the tomatoes with little salt, till soft.  Crush the tomatoes with the spoon back.
Add yogurt, turmeric powder, simmer on high heat. 
Add the garam masala, ground mixture and cook. 
Stir in the fried pieces, little water, continue cooking for five more minutes.
Add more salt and coriander leaves, if needed and remove from fire.

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Gram paratha.....

INGREDIENTS FOR PARATHA:

1 1/2 cup wheat flour.
(half wheat flour and half all purpose flour can be used if desired).
Milk and water to mix the dough.
1/4 tsp salt.
1 tsp oil.

Mix all the above ingredients and make a stiff dough.  Keep aside for half hour.
Knead well and make even sized balls.
Flatten each ball and place one table spoon of filling in the middle.  Close and seal well around. 
Press and roll out in to thick parathas.  Place on a hot griddle and fry both sides. 
Smear with ghee if desired and serve.

INGREDIENTS FOR FILLING:

1/2 cup split green gram or split bengal gram or red gram.
1/2 tsp salt.
1/2 tsp curry powder.
Handful spinach, chopped (optional).

Cook the gram with adequate water, salt and curry powder.  Let it cool.
Mash and add spinach, mix well.
Temper with oil, mustard seeds, red chilies and curry leaves, to the filling, if desired.

"ENJOY COOKING AND EATING"

Chicken curry...

INGREDIENTS:

2 LB chicken pieces.
5 or more red chilies, as needed.
1 1/2 tsp coriander seeds.
1/2 tsp cumin seeds.
1/2 tsp black pepper.
1/2 tsp fennel seeds, (aniseed).
1/2 cup grated coconut.
5-6 small onions.
1 1/2 inch piece ginger.
5-6 garlic cloves.
Roast the above ingredients with one tsp oil and grind in to fine paste.

Salt to taste.
3/4 cup tomato sauce.
2 inch cinnamon stick.
3 cardamon pods.
3-4 green chilies, more if needed.
1 tsp turmeric powder.
2 sprig curry leaves.

METHOD:
Mix the ground mixture, tomato sauce, turmeric powder, salt, with chicken pieces, cover and cook, on high heat.  When the water comes from the chicken pieces, add the remaining ingredients and cook on medium heat, stirring occasionally.    Add more water and salt if needed.  Remove from heat when the chicken is soft and cooked. 

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