Gobi,Methi and Matar Paratha /Cauliflower,Fenugreek leaves and Green Peas Stuffed Paratha

We are entering the final week of Blogging Marathon#49 and this week is going be Brunch recipes.Mostly in week ends getting up late and ends up in eating brunch for most of us.Since week end mornings are lazy I tried to make some recipe which is slightly filling as well as easy to make in no time.
One such quick fix  is stuffed parthas and sandwiches, as the stuffings can be made previous day and refrigerated. This makes the lazy morning lot more easier.The stuffing can even used as a filling for sandwich too.Off to the recipe..............

                                                                        

                                                                       Gobi,Methi and Matar Paratha                

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   Basic Information

   Preparation time 15 minutes

   Resting time 1 hour

   Cooking time 30 minutes

   Makes 6-7

    

  Ingredients

  For the stuffing/filling

Ingredient	Quantity
Green peas/pachai pattani	1/2 cup(fresh/frozen)
Fenugreek leaves/methi	1 cup(tightly packed)
Cauliflower	1 (medium size)
Ginger/inji(grated)	1/2 tsp
Green chilly/pachamilagai	1(finely chopped)
Turmeric powder	1/4 tsp
Red chilly powder	1/2 tsp
Garam masala powder	1/8 tsp
Coriander powder	1/2 tsp
Amchur powder	1/4 tsp
Salt	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a generous pinch
Oil	2 tsp+2 tbs

  For the Dough

Ingredient	Quantity
Wheat flour/gothumai maavu	1 1/2cups
Salt	1/2 tsp
Water	to knead
Oil	1 tbs
All purpose flour/maida	for dusting

  

  Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.

•  Cook the frozen cook peas in water till it becomes soft and tender.Completely drain the excess water and keep it aside.Mash it well. Grate the cauliflower with the help of a grater.Clean the methi leaves and keep it aside.

• Heat around 2 tsp of oil and crackle the cumin seeds,add the asafoetida.Add the green chilly and grated ginger,add in the fresh methi leaves,saute it for a minute.Then goes in the grated cauliflower and mashed green peas.Cook it for a minute without adding any water.At this stage add in all the spice powders and salt.Mix it well.Keep it in the flame for another couple of minutes and put off the flame.Let it cool down completely.

• Now roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.Roll it gently to slightly thicker parathas.

•  Heat a griddle and once the griddle becomes hot enough,carefully transfer the rolled parthas to the griddle.Cook it for a minute and flip it to the other side and drizzle some oil or ghee and cook it till both the sides become nice golden spots.Transfer it to a plate and continue it for the rest of the parathas.

• Serve it with pickle and yogurt.

• While kneading the dough sprinkle little water at a time and knead it.
• Make sure all the green peas mash well otherwise it is difficult to roll.
• If you feel the stuffing is not dry,add a fistful of thin poha/riceflakes and mix it well.

Enjoy........................................................

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Sumber http://www.naliniscooking.com

Chettinadu Chicken Curry/Chettinadu Chicken Masala

Its been a while since I posted non-veg dish,as these days we prefer to eat vegetarian food,non-veg has become rare in my house.
After a break, I tried this authentic Chettinadu chicken curry,the specialty of this curry is the freshly ground masala with the aromatic spices.
I have already shared a version of Chettinadu chicken curry for guest post at Priya's space.But today's version is slightly different and adapted this recipe from a regional magazine.This curry goes well with roti,rice and biriyani but I paired up with a simple flavored ghee rice and will share it soon.Off to the recipe.............................

                                                                        

                                                                                                    Chettinadu Chicken Curry

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   Basic Information

   Preparation time 20 minutes

   Marination time 60 minutes

   Cooking time 35-40 minutes

   Serves 4

    

   Ingredients

Ingredient	Quantity
Chicken with bones	2 lbs
Onion	2 (medium size)
Tomato	2 (medium size)
Green Chilly/pachamilgai	2
Ginger&garlic paste	1 tbs
Curry leaves/karivepillai	2 sprigs
Salt	11/2 tsp
Oil	3-4 tbs
Turmeric powder	1/2 tsp
Coriander(finely chopped)	2 tbs

    To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	5-6
Coriander seeds/dhaniya	1tbs
Black pepper/milagu	11/2 tsp
Fennel seeds/sombu	1 tsp
Cloves/lavangam	5-6
Cinnamon/pattai	2 ' piece
Staranise	1 petal
Poppy seeds/kasakasaa	1/2 tsp

  Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	5 tbs
Fennel	1tsp
Cashews/mundiri	2-3

  For Tempering

Ingredient	Quantity
Fennel seeds	1/2 tsp
Cumin seeds	1/2 tsp
Bay leaf	1

  

  Method 

• Wash and cut the chicken into bite size pieces and marinate with 1/2 tsp of ginger&garlic paste and turmeric powder.Let it marinate for an hour.

• Meanwhile add 1/2 tsp of oil in a pan and roast the ingredients given except poppy seeds.Once all the spices become golden add in the poppy seeds and roast it for a minute.Put off the flame and let it cool.Grind it to a fine paste.

• Heat a pan with oil and crackle the cumin,fennel seeds then add the bay leaf.Add in finely chopped onion,green chilly,curry leaves and saute it till the onion becomes transparent.Add in the remaining ginger&garlic paste and fry it till the raw smell goes off.

• Now goes in the chopped tomato and cook it until mushy.Add in the marinated chicken and mix it well and keep it mix for 2 minutes.

• At this stage add the ground spice paste and mix it well.Add salt and add around 2 cups of water,cook it covered till the chicken becomes nice and tender.

• Meanwhile grind the coconut,fennel and cashews to a very fine paste and add it.Allow it boil for couple of minutes or the raw smell disappears.Let it simmer it for another 5 minutes and finally sprinkle the coriander leaves and put off the flame.

• Serve it warm with rice or roti,idly,dosa.

• A tsp of lemon juice can be added after put off the flame.
• A tbs of yogurt and 1/2 tsp of red chilly powder can also be added in the marination.
• The amount of red chilly given here is for slightly spicier version.

Enjoy...........................................

This recipe is off  to Cook Book Challenge #17 Feburary week 3.

Sumber http://www.naliniscooking.com

Bengali Matar Kachori / Koriashutir Kachori / Green peas Kachori

Coming to the day 3 of  Indian Bread basket theme I chose to share a simple stuffed poori aka kachori with green peas.
In West Bengal poori is called as kachori and it is not a crispy and flaky kachori served as a snack.This kachori is mostly served with aloor dum or some potato curry as the stuffing is mildly spicy.But I had mine with pickle and yogurt,it tasted so good.Try this simple kachori and enjoy,off to the recipe.........................

                                                                        

                                                                                       Bengali Matar Kachori 

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   Basic Information

   Preparation time 10 minutes

   Resting time 1 hour

   Cooking time 25 minutes

   Makes 8

    

  Ingredients

Ingredient	Quantity
Green peas/pachai pattani	1 cup(fresh/frozen)
Green chilly/pachamilagai	2
Ginger/inji	1 inch
Coriander leaves	a handful
Garam masala powder	1/8 tsp
Amchur powder	1/4 tsp
Salt	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a generous pinch

For the Dough

Ingredient	Quantity
All purpose flour/maida	1 cup
Yogurt/curd/thayir	1 tbs
Ghee/nei	1 tsp
Salt	1/2 tsp
Water	to knead
Oil	for frying

  

  Method 

• Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.

•  Cook the frozen cook peas in water till it becomes soft and tender.Completely drain the excess water and keep it aside.Grind together green peas,coriander leaves,green chilly and ginger to a bit coarse paste without adding any water.

• Heat a tsp of oil and crackle the cumin seeds,add the asafoetida.Add the ground paste and saute it for a minute.Now add the spice powders and salt mix it well.Keep it in the flame for a minute and put off the flame.Let it cool down and divide the stuffing into 8 equal portions.

• Heat the oil in a pan and roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.Roll it to 3-4 inches disc. Once the oil becomes hot fry in the oil.Drain it on a paper towel.

•  Once the oil becomes hot fry in the oil.Drain it on a paper towel.

• Serve it with potato curry or pickle.

• While kneading the dough sprinkle little water at a time and knead it.
• Make sure all the green peas grind well otherwise it may pop up in the oil.
• This poori/kachori doesn't puff up like the regular pooris.

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Enjoy.......................................................

Sumber http://www.naliniscooking.com

Barnyard Millet Adai Dosa /Kuthiraivali Adai Dosai

For the day 2 of Blogging Marathon#49 under Indian bread basket theme I am sharing an instant dosa/adai with millet.
As dosa is also considered as flat bread we are allowed to share a dosa recipe for the theme.
Coming to the recipe,I made the adai/dosa with the ingredients,used to make regular adai instead rice barnyard millet is used.
This adai can be made thick like the regular adai as well as thin crepe.I made both the ways and tastes delicious.Addition of shallots make this adai so flavorful and yummy,if not substitute with the regular onion.Lets move on to the recipe...............................

                                                                        

                                                                       Barnyard Millet /Kuthiraivali Adai Dosa

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   Basic Information

   Preparation time 10 minutes

   Soaking time 2 hours

   Cooking time 20 minutes

   Makes 4

    

  Ingredients

Ingredient	Quantity
Barnyard millet/kuthiraivali/Samo	3/4 cup
Channa dhal/kadla paruppu	3 tbs
Toor dhal/thuvaram paruppu	2 tbs
Moongdhal/paasiparuppu	1 tbs
Urad dhal	1 tbs
Red chilly/varamilagai	3-4
Salt	3/4 tsp
Asafoetida/perungayam	a generous pinch
Shallots/chinna vengayam(finely chopped)	10-13
Curry leaves/karivepillai(finely chopped)	1 sprig
Coriander(finely chopped)	2 tbs
Oil	2-3 tbs

  

  Method 

• Wash and soak the dhals and barnyard millet separately,even add the add red chilly also with the dhal or rice.Let it soak for 2- 3 hours.After soaking completely drain the water and grind the red chilly and barnyard millet for 30 seconds with little water.Now add the soaked dhal and grind it to a bit coarse paste.

• Transfer the ground batter to a bowl,to this add the finely chopped shallots,curry leaves and coriander leaves. Add in salt and asafoetida and mix it well,adjust the consistency with water. Heat a griddle in a medium flame,once the griddle becomes hot pour a ladle full of batter and spread it. 

• Drizzle a tsp of oil and cook it for a minute or two,till it becomes golden.Flip it to the other side and cook it for couple of minutes,drizzle another tsp of oil. Remove it from the flame.

• Serve it with coconut chutney and sambar or pickle.

• To make it like a crepe,make the batter slightly thin and pour it from outside of the griddle to in and fill the gaps.
• Keep the flame in a medium to get a nice crispy edges.
• Grated carrot and coconut can also be added.
• Here I didn't add ginger or garlic,if you want feel free to add a clove of garlic and a small piece of ginger. 
• As my red chillies are not spicy I used 6.

Check out my fellow bloggers participating in Blogging Marathon #49 here.

Enjoy.........................................................

Sumber http://www.naliniscooking.com

Garlic Kulcha

Starting the second week of Blogging Marathon #49 with the Indian Bread Basket Theme and today's one is garlic kulcha.
Kulcha is leavened bread made with either whole wheat flour or all purpose flour,baking soda and baking powder with no yeast baked in an earthenware.
Kulcha can be made plain as well as stuffed and also can be cooked on the griddle and today's version is later one.Already I have shared aloo kulcha and onion kulcha.Off to the recipe..............................

                                                                        

                                                                                                    Garlic Kulcha

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   Basic Information

   Preparation time 10 minutes

   Resting time 60-90 minutes

   Cooking time 20 minutes

   Makes 6

    

  Ingredients

Ingredient	Quantity
All purpose flour/maida	11/2 cups+for dusting
Yogurt/curd/thayir	3 tbs
Baking powder	1/2 tsp
Baking soda	a generous pinch
Sugar	1 tsp
Oil or melted butter	2 tbs
Salt	1/2 tsp
Butter/vennai	2 tbs for brushing
Garlic/poondu(finely chopped)	3 fat cloves
Coriander(finely chopped)	2 tbs

  

  Method 

• Add all the ingredients except garlic,coriander and butter in a bowl.Mix it well till it becomes crumbly,slowly add water and knead it to a soft dough.Apply some oil to the dough and cover it with a cloth or lid.Let it rest for 1-11/2 hours.

• Meanwhile mix the finely chopped coriander leaves and garlic and keep it aside.Divide the prepared dough into 6 equal parts and roll in to a smooth ball.On a floured surface roll one portion of the dough to an oblong or round shaped disc.Sprinkle a generous amount of garlic coriander mixture and gently press it with a wet hand.Heat a griddle in a high flame and transfer the rolled kulcha to the griddle.Cover it with a lid and cook it for a minute.

• Flip it to the other side and cook it for another minute or till nice golden spots appear.Transfer to a plate and brush it with butter on both sides.

• Serve it warm with curry of your choice.

• While kneading the dough sprinkle little water at a time and knead it.
• Keep the flame in a high,once the rolled kulcha is transferred to the griddle then adjust it to medium.

Check out my fellow blogger participating in Blogging Marathon #49 here.

Enjoy......................................................

Sumber http://www.naliniscooking.com