ALU PARATHA RECIPE

We know the Indian food habit which is mainly rice or rice products but ROTI & PARATHA are the

common food of Gujurati, Marwadi and as well as Punjabi.

In now a days we can see the others to be habituated with mainly roti and paratha.

So here is the Alu Paratha and it's preparation procedure.

Alu Paratha:

Step: 1
At first take some chapati flour in a mixing bowl and add 1 table spoon of 5heated cooking oil.
Step: 2
Add a cup of Lukewarm water to it until flakes appear.
Step: 3
Add required amount of flour and knead it thoroughly with your hand. 
Step: 4
Add water to the dough so that it will be soft but watch it carefully as it will not be watered.

 

Step: 5
Make it into small balls and roll it by the help of stick and slab or block . Then put in hand and add the masala Alu or fried patatoes intoit.
Step: 6
Roll it with the flattened dough balls and make it into paratha shape.
Step: 7
Add some ghee and fry it on tawa or pan. Serve it hot with any spicy vegetable curry. 
  
 You can use butter to soften it and bake it in a low heat.
It can be taken with Chicken and Mutton curries generally as it is enriched with potato and spices.

How to make Upma ?

Upma is one of the most easiest breakfast and can be done in a jiffy. Though I have posted many types of upma including vegetable rava upma, I realized that I did not post the most basic upma recipe (without any vegetables). Since it is a very basic recipe, I have given step wise pictures to make it easier for beginners. Today we will learn how to make rava upma following this easy recipe.

 

Process :-

How to make Rava Upma 

Prep time -under 5 mins
Cook time -under 15 mins
Serves -2

Ingredients needed 

Rava /semolina/sooji (any type of rava) - 1 cup
Onion - 1
Green chilli -1
Ginger - 1 inch piece finely chopped
Water - 2 cups
Ghee - 3/4 tsp (optional - added for flavor)
Salt needed

For the seasoning

Oil - 3 tsp
Mustard seeds -1 tsp
Urad dal - 3/4 tsp
Red chillies -1
Curry leaves - few

Preparation

Dry roast rava until it is hot to touch. If you have got ready made roasted rava, you can skip this step.

Chop onions, ginger and green chillies finely.

Method

Heat 3 tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves.

When dal turns golden brown, add chopped onions, green chillies and ginger.

Saute until onions turn transparent.

Then add 2 cups of water, ghee and salt needed. Taste the water and check for salt.(if it is a bit salty, then it will become perfect after adding rava).

When the water starts boiling, reduce the flame to low, add rava gradually with one hand and keep stirring with your other hand.

Once the rava absorbs all the water, cover and cook on low flame for 6-7 minutes. Do not forget to stir in between.

Delicious rava upma is ready to be served. It can be paired with Tomato chutney, coconut chutney, sambar or any pickle.

 

VEGGIE - Quinoa Stuffed Bell Peppers

Preparation Procedure:-

Prep Time 20 minutes
Cook Time 30 minutes

Total Time 50 minutes

Serving Size 6

Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

Ingredients

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

Instructions

1. Preheat oven to 350 degrees F. or 180 degrees C. Line a 9×13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
4. Serve immediately.

Mango Lassi Preparation.

Mango Lassi 

Mango Lassi is a soothing cold drink for hot summer days or to brighten up any meal. This pale drink is a blend of mango and yogurt. A popular drink in Indian restaurants.

Serves 3 to 4.

Ingredients:

• 2 cups ripe mangoes peeled and chopped
• 1 cup yogurt
• 1/2 cup milk
• 3 tablespoons sugar (Adjust to taste)
• 1/8 teaspoon cardamom powder
• 1 tablespoon chopped mint leaves (Optional)
• 3 cups crushed ice or ice cubes,(use as needed)

Method

1. Blend yogurt, mango, and 2 tablespoons sugar and taste before adding more sugar. How much sugar is used depends on the sweetness of the mango and the yogurt.
2. Add and cardamom powder and blend. If it is too
   thick, add some water to desired consistency. Pour into a tall glass and garnish with mint leaves.  ice and cardamom powder and blend again.

Tips

Adjust ingredient quantities depending on the sweetness of the mango and the thickness of the yogurt. Mango Lassi it is better if the mangoes are not fibrous.

Green Mango Chutney Recipe

Green Mango Chutney Recipe 

Ingredients

• 2 small or 1 medium sized mango, peeled & chopped
• 1 cup fresh or dessicated coconut
• 1 or 2 green chilies
• 1 or 2 garlic cloves – optional
• Cumin 1 Table Spoon 
• Salt as required
• Ginger (Mango Blended)
• Sugar As Needed

 Instructions :

1. blend all the ingredients with a little water to a smooth paste.
2. serve mango chutney with dal & rice or savory rice porridge.

Hand book for Odia dishes

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Hyderabadi Egg Biryani

PRESENTING BIRYANI RECEIPIES FOR TIME SAVING 

Ingredients:

1. Basmathi Rice - 4 cups
2. Hard boiled Eggs - 6 nos
3. Yogurt - 1/2 cup
4. Onions - 2 medium sized
5. Green Chillies - 6 
6. Mint leaves - 20-30
7. Coriander leaves - 1/2 bunch
8. Red Chilli powder - 1 tea spoon
9. Turmeric - 1/2 tea spoon
10. Salt according to taste
11. Oil for frying
12. Ghee - 1 table spoon
13. Whole Garam Masala - 1/2 table spoon
14. Garam Masala powder - 1/2 tea spoon
15. Lemon Juice - 1 table spoon

Method:

·     Wash the basmathi rice and half boil with a large amount of water with whole garam masala and 4 to 5 green chillies (sliced vertically) and little salt.

·   Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside.

·   Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (sliced vertically), mint leaves and coriander leaves and keep it aside.

 

·   In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. 

·    On the top put some little preheated oil (used for frying onion) and ghee.

·    Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame.

·    After it is done mix slowly and serve.