Mooli ka Paratha / Raddish stuffed Tortilla

I am not a great vegetable fan. So obviously radish is not something I would like to have in its normal sabji preparation. Recently we had gone for crop picking and radish season was on. We had picked up couple of red radish. I obviously would not enjoy the subji made out of them. So thought of trying out the raddish or mooli paratha.

Here we go with the recipe. For this we need the radish in scrapped, grated and all its water drained and water retained separately.

 

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Recipe :

Ingredients :

  • 1 cup grated radish ( with the water oozed from grated radish completely drained and retained. The radish left over should be as dry as possible)
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp carrom seeds
  • 1/2 tsp green chilli
  • 1/2-1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2 tbsp coriander leaves, chopped
  • salt as per taste
  • 2 cups whole wheat flour
  • 2 tbsp oil
  • salt as per taste for the dough
  • radish water plus drinking water as required
  • flour for dusting and rolling
  • ghee for frying

Method :

  1. Mix all the ingredients roughly – radish, ginger-garlic paste, carrom seeds. green chilli, red chilli pwd, turmeric pwd, cumin powder, coriander pwd, coriander leaves and salt.
  2. To the above add the flour, oil, more salt if required and radish water as required. Incase you need more water to knead th dough apart from the radish water, then you may use.
  3. Keep the dough covered with a damp cloth for at least 30 mins.
  4. Divide the dough into 12 -15 balls.
  5. Roll each into a 1/8 inch thick disc of around 6 inch dia using enough flour as required.
  6. Fry over a hot griddle using generous amount of ghee.

 

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Chicken Shawarma

Chicken Shawarma has been one of our favorites since long. When I was in college, there was a new outlet opened that sold shawarma which was made served with bread as wrap. When we were in Pune, there the shawarma was served with pita bread or roti as wrap. We always got it parceled for our meals during our Pune – Goa trip. Nowadays, we do not find it here in US, so I thought of trying it at home with readily available ingredients

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Recipe :

Ingredients :

  • around 4 rotis or pita bread

For marination :

  • 250 – 300 gms boneless chicken
  • 1/2 cup yoghurt
  • 1 tbsp olive oil
  • salt as per taste
  • pepper powder as per taste
  • 1 tsp vinegar
  • 1 tsp lemon juice
  • 1/4 tsp cardamom powder
  • 1 tbsp garlic cloves, chopped

For yoghurt sauce :

  • 1 cup yoghurt
  • 1 tsp ginger garlic paste
  • salt as per taste
  • pepper powder as per taste
  • 2 tsp lemon juice
  • 2 tbsp tahini sauce (can use store-bought or homemade)
  • 8-10 mint leaves, chopped
  • 3-4 sprigs of coriander leaves, chopped

For salad :

  • Lettuce or Cabbage leaves ( I used cabbage leaves)
  • onions, sliced
  • tomatoes, sliced
  • beetroot julienne
  • green pepper julienne

Method :

  1. Mix all the ingredients mentioned under marination.
  2. Marinate the chicken and keep it for around 30-40 mins.img_20170228_185941
  3. Bake them in an oven preheated at 200 C till done.
  4. Once slightly cooled, shred the cooked chicken.
  5. Whisk together all the ingredients of yoghurt sauce. Keep this refrigerated till use.
  6. Take a roti and to it apply generous amount of yoghurt sauce on it.
  7. Place the lettuce or cabbage leaf.
  8. Right at the center put generous amount of shredded chicken. Then add the cut vegetables.
  9. Drizzle some more yoghurt sauce.img_20170228_200133
  10. Roll the roti, wrap it in foil and serve the yummilicious shawarma.

 

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Vegetable Cheese Burst Pizza

I am pizza fan for quite a long time now but am very fuzzy about the toppings. Also I like it to be a cheese overload with cheese oozing out from all sides. However most pizza specializing outlets sell pizzas in larger sizes which happen too much for th two of us – my hubby and me.

So we had been avoiding visits to pizza shops. But that’s not a solution. I just wanted to have a cheese burst pizza dominos style so decided to try it out myself at home. The attempt was a success and we both enjoyed the pizza.


Recipe :

Ingredients:

  • 1 cup pizza sauce
  • 1 pound frozen pizza dough
  • 1 small tub cheese spread (8 oz)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup sliced onion
  • 1/2 cup green, yellow, red, orange bell peppers, julienned
  • 2-3 button mushrooms, sliced
  • Zip lock bag

You can include more variety of veggies like olives, jalapeños, etc

Method :

  1. Roll the dough into a log and divide into two equal parts. One part makes one medium-sized pizza.
  2. Take one half and divide it in such way that one is slightly bigger than other (like 2/3 and 1/3).
  3. Grease baking tray with oil and pre-heat oven to 350F.
  4. Take the bigger dough piece and roll it into a thin disc. Place this on the greased tray and keep it covered for 10 mins.
  5. Roll the other piece into a thin disc as well. Roast this very lightly on a tawa. 
  6. Put half the cheese spread in a ziplock bag or piping bag and cut the tip.
  7. Pipe out the cheese spread on the roasted disc leaving the edges. Spread if required.
  8. Invert this on the other disc that was kept covered such that the cheese applied side faces the other disc and is at the center.
  9. Now pipe out the a cheese border along the edge of the roasted disc.
  10.  Then use the edge of the larger uncooked disc to cover and seal the piped out cheese.
  11. Apply around half a cup of the pizza sauce on the prepared pizza base.
  12. Next as per your liking put the cheese or veggies first. I put 1/4 of the shredded cheese.
  13. Then sprinkled the veggies and over which spread another 1/4 cup of shredded cheese.
  14. Bake the pizza in the preheated oven for 10-15 min.

 

Batata bhaji-Puri / Potato stir fry with flour-semolina mini tortillas 

Batat bhaji or Aloo subji is one of my hubby’s favorite while I love the combination of batat bhaji with puri for breakfast or snacks. It had been quite some time now since we had it. My hubby had a craving for the subji.

As it was new year, I decided to prepare and start the year with something traditional. So was ready with puri bhaji for breakfast.


Recipe :

Ingredients :

For the puri –

  • 1 cup whole wheat flour
  • 1 tbsp semolina
  • Salt as per taste
  • 1 tbsp oil
  • Water for kneading
  • Flour for dusting
  • Oil for deep frying 

For the aloo bhaji –

  • 4-6medium sized potatoes, boiled, peeled and chopped into 1/2 inch cubes
  • 6-8green chillies, finely chopped 
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/4 tsp cumin powder
  • 1/4 tsp turmeric powder 
  • Salt as per taste
  • 1 tbsp oil 
  • 1 tbsp coriander leaves, chopped

Method :

  1. For the puri, mix flour, oil, salt and water as required to knead into a soft dough.
  2. Cover with a damp cloth and allow to rest for around 15-30 mins.
  3. Mix potatoes, turmeric powder, cumin powder, green chillies and salt.
  4. In the meanwhile, heat oil in a pan.
  5. Add the mustard and cumin seeds. Once they flutter add the asafoetida.
  6. Then add the potato mixture and mix well.
  7. Cover and allow to cook fo 5 minute but take care that it does not get burnt.
  8. Put off the heat and garnish with coriander leaves.
  9. Heat oil for deep frying. Keep on low to medium flame.
  10. Divide the dough by pinching one inch balls of the dough.
  11. Roll each into a slightly thick but not too thick disc. Too thin will not allow the puris to puff up.
  12. Deep fry the puris till slight golden brown.
  13. Serve hot with batata bhaji. Enjoy!!

Bread buns / Dinner rolls

I had tried to bake bread long time bake which did not turn out that good. After that though I had a willingness to bake bread, I didn’t dare to as it was a tedious job involving lots of muscle power for kneading and proofing time.

Mid November approached and the deals for Black Friday started coming up. An eye catcher deal for me under kitchen section was the Kitchenaid Stand Mixer. I was like in two minds however the deal was awesome. I was almost getting it at half the actual price.
Finally I bought it. Now I was eager to try something utilizing it. Finally yesterday I decided to try out bread again. I referred a multiple recipes and then mixing all, followed the one below which yields 12 buns or rolls.


Recipe :

Ingredients:

  • 4 cups sifted all purpose flour
  • 3 packets active dry yeast or around 2 tbsp
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1/2 cup warm water
  • 1/4 cup milk
  • 2 tbsp butter
  • Butter & milk for brushing

Method:

  1. Add salt, sugar and yeast to warm water, mix and allow it to stand for 10 mins or till it turns frothy.
  2. In a mixing bowl, mix the flour, butter and water. In case you using a stand mixer, use the dough hook and run the stir mode for a minute for mixing.
  3. Knead into a soft dough by adding the yeast mixture only as much required to form the dough. I required somewhere between 1/3 -1/2 cup. If using stand mixer, run the mixture on medium speed till the dough is formed which takes around 5-10 mins.
  4. Dust bowl with plain flour and allow the dough to stand in it for an hour covered with a damp cloth. This is proofing.
  5. After an hour you will notice that the dough has doubled up in size. Punch this for 2 mins using greased palms.
  6. Divide this dough into 12 round smooth balls. Place them in a greased tray allowing a half inch space between them. I made 8 of them into round balls and remaining four I rolled each into a strand and turned them into a knotted 8 shape to bake it into a dinner roll.6b85528b-25c5-4320-9e07-4d946d66d4f1
  7. Again allow them to stand covered for half an hour. They will again double up.
  8. Preheat oven to 350F. Brush each roll with milk. You can even use egg wash instead of milk.
  9. Bake for 45 mins or till the acquire slight brown color.
  10. Remove them and brush again with butter to give a shiny appearance.
  11. Enjoy the rolls with butter for breakfast or can we had with a spicy curry for the meals.

Methi Thepla/Fenugreek Tortilla

Methi Thepla is one of our favorite bread dish enjoyed for breakfast or snacks. It is also a good food option to carry while travelling.

It is healthy as well as quick to prepare.

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Recipe :

Ingredients :

  • 1 bunch of Fenugreek or Methi leaves, sorted, washed, dried, finely chopped
  • 1 medium boiled potato, grated
  • 1 cup whole wheat flour
  • 1 tbsp gram flour (besan)
  • 1/8 tsp asafoetida
  • 1/8 tsp carrom seeds (ajavain)
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 3/4 tsp red chilli powder
  • 1/4 tsp sabji masala (optional)
  • 1/4 tsp garam masala
  • 1/8 tsp sugar
  • salt as per taste
  • 2 tbsp warm oil
  • ghee for roasting
  • water for kneading
  • wheat flour for dusting

Method :

  1. In a mixing bowl, add all the ingredients and mix till well combined.
  2. Using water as required, knead into a soft dough.
  3. Coat the dough with a thin layer of oil and allow it to rest at least for 30 mins. While keeping it to rest cover it.
  4. Divide the dough into golf size balls.
  5. Roll one into a thin disc of around 4-6 inch in diameter.
  6. Roast this disc on a hot griddle or tawa applying ghee on both sides. Roast till slight golden brown on each side.
  7. Repeat for rest of the dough balls.
  8. Serve hot with tomato ketchup or ground nut chutney. You can store the rest in an airtight container or refrigerate.

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Aloo Cheese Paratha/ Tangy  cheesy potato stuffed paratha

I was bored having the regular subji roti and had the craving for aloo paratha prepared by Mumma. However as mumma was not around I had to satisfy my craving all by myself.

So I thought of making them all by myself after taking the recipe from Mumma and giving it my touch..that’s right adding some cheese to it.

Recipe :

Ingredients:

For the stuffing:

  • 2 medium potatoes, boiled & grated
  • 1/3 cup onion, finely chopped
  • 1/2 tsp green chillies, finely chopped
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp chaat masala
  • 1/2 tsp dry mango(aamchur) powder
  • 1/2 tsp ginger garlic paste
  • 1/3 cup shredded cheese
  • salt as per taste

For the dough:

  • 1 cup whole wheat flour
  • salt as per taste
  • 1 tbsp oil
  • water for kneading
  • flour for dusting
  • ghee for roasting

 

Method:

  1. In a mixing bowl, mix together flour, salt and oil. Using water as required need into a soft dough. Coat the dough with a little oil. Cover in a damp towel and allow to rest for atleast 20-30 mins.
  2. Mix all the ingredients of the stuffing. Check the taste and add any ingredient if required. Make into a ball.
  3. Divide the dough into 24 balls and stuffing into 12 balls.
  4. Take two dough balls and roll each into small discs.
  5. Take the stuffing ball and flatten it into a patti.
  6. Place the patti in between the rolled dough discs and seal the edges.
  7. Now roll the stuffed disc into a bigger disc to form a paratha.
  8. Cook the paratha on a hot tava or griddle on both the sides by applying ghee (butter) and flipping over only once.
  9. Serve hot as is or with tomato sauce for breakfast or snacks.

 

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Cheese Garlic bread\ bruschetta

In Goa, the place in India where I belong, rather than chapati or roti, Goans prefer eating pao (bread buns or rolls) with chicken gravy. Though now a days, many have moved to adjusting with roti or chapati due to the rising fare of pao in bakeries.

So out of habit, whenever I decide to prepare any spicy chicken curry, we plan to buy bread loaf or rolls. If none is available we settle down for slice bread which is always there at home. Slice bread is like a savior in need of calamity ;).

This once we had bought multigrain baguette. Being quite long enough, much of it had left over. How to finish it off was a question I was thinking of answering quickly.I usually have shredded mozzarella cheese readily available in my freezer. So decided to make Cheese garlic bread taking garlic bread recipe from madhura’s recipe as the base.

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Recipe :

Ingredients :

  • 1 Baguette or few bread slices
  • around 4 tbsp unsalted butter at room temperature
  • 3-5 garlic cloves, minced
  • 1/4 tsp pepper powder
  • 1/2 tsp mixed herbs
  • 1/4-1/2 tsp red chilli flakes
  • pinch of salt
  • shredded mozzarella cheese for garnish

Method :

  1. Cut the baguette into slices or if you are using bread slices, cut them into triangle shape.
  2. In a bowl, mix all rest of the ingredients except bread. Instead of minced garlic cloves, you can even add ginger garlic paste.IMG_20160707_180211
  3. Take a slice of bread and apply the butter mix. I prefer applying on both the sides of the slice.
  4. Arrange the buttered slices on an oven tray. Sprinkle the shredded cheese on each of the slice.
  5. Bake these slices in an oven pre-heated at 400 F for around 5 minutes.
  6. Serve hot.

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Saanjori/Sweet Semolina dessert stuffed tortilla

As I had mentioned in the Puranpoli recipe that I would be soon posting another stuffed tortilla recipe. So here I have come up with Saanjori – ‘Saanjo or Saano‘ means dessert made from slightly butter roasted semolina (most commonly known as Sheera or Sooji Halwa) stuffed into ‘Puri’ – tortilla or mini tortilla.

So here goes the recipe!

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Recipe :

Ingredients :

For the Semolina dessert/Sheera :

  • 1 cup semolina
  • 2 cups hot boiling water
  • 1 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp cardamom powder
  • 1 big banana or 2 elaichi bananas/small bananas (Optional)
  • 2 1/2 tbsp ghee (melted butter)
  • few strands of saffron (optional)

For the covering :

  • 1 1/2 cup all-purpose flour or wheat flour
  • 1 1/4 tsp salt
  • 5-6 tbsp ghee (melted butter)

Method :

  1. Mix the ingredients for the covering and knead into a soft dough using water as required. Cover and keep aside the dough.
  2. In a non stick pan, heat ghee. Add the semolina and fry for few minutes. Do not allow the semolina to turn brown.
  3. Add the saffron and mix well.IMG_20160727_103819
  4. Add the hot water to the semolina. Close the lid and let it cook.
  5. Once the water is a little evaporated but not completely dry, mash the banana and add to the softened semolina.
  6. Then add sugar and salt. Mix well and check the taste.
  7. When almost about to dry, add the cardamom powder and turn off the gas.
  8. The sheera stuffing is now ready. Allow it to cool.IMG_20160727_104620
  9. Take a golf ball size amount of dough and roll into a small disc.IMG_20160727_170319
  10. Take a small ball of sheera and put it in the middle of the dough disc.IMG_20160727_170418
  11. Cover the sheera ball joining the edges of the dough disc which will turn again into a ball.IMG_20160727_171935
  12. Roll this ball again into a disc.IMG_20160727_172049
  13. Fry on hot griddle applying ghee on either sides.IMG_20160727_171913
  14. Repeat for rest of the dough and sheera.IMG_20160727_172020

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Puranpoli / Sweetened bengal gram stuffed tortilla

Puranpoli is a sweet form of chapati – a chapati(poli) stuffed with puran – a mixture of boiled bengal gram and jaggery. It is an item prepared in most states of India like Goa, Maharastra, Gujrat, Karnataka,etc during festivals. If I need to translate it in English, I would name it as sweetened bengal gram stuffed tortilla. There is another form of stuffed tortilla – Saanjori whose recipe I shall share in future.

Some people in some states even use sugar instead of jaggery. You can even use botth in equal proportions. My mum-in-law bears the expertise in making puranpoli. When she made and fed us, I never bothered to indulge in noticing the recipe. But after coming here, I decided to attempt it on my own to surprise my hubby, my parents and my mum-in-law too.

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Recipe :

Ingredients :

  • 1 1/4 cup bengal gram (channa dal)
  • 1 1/4 cup jaggery
  • 1 tsp cardamom powder (If the cardamom powder is too strong, use only 1/2 tsp of it)
  • 1/4 tsp tumeric powder (haldi)
  • salt as per taste
  • 2 cups all purpose flour (maida)
  • salt , oil for kneading the dough
  • extra flour for making the polis

Note : Remember that to make the best puran, you need to take bengal gram and jaggery/sugar in equal proportion. Eg. for 1 cup bengal gram, use 1 cup jaggery or 1 cup sugar. If you intend to use both jaggery and sugar, then for 1 cup bengal gram, use 1/2 cup jaggery and 1/2 cup sugar.

Also, many use same quantity of maida as that of bengal gram. But I preferred using a little more so that I should not fall short of . 😉

Method :

  1. Wash channa dal thoroughly well, soak for 5 hours and then pressure cook it for 5-6 whistles.
  2. Once pressure is completely released, remove the dal and drain any water that remains.
  3. Put this dal in a non stick pan, to it add the jaggery and turn on the gas. Keep stirring occassionally so that the mixture does not get burnt and stick to the bottom of the pan. The jaggery will melt down.IMG_20160712_114510
  4. Add the cardamom powder, tumeric powder and salt as per taste. Mix well.
  5. While the mixture almost begins to dry but still has slight watery consistency, put off the gas.
  6. Transfer the mixture into a mixie jar and grind it. After grinding, it will ideally dry on its own and form a lump. If not, then again tranfer to the saucepan and heat till puran dries up, leaves the sides and forms a lump. Take care that it doesn’t get burnt or stick to the pan.IMG_20160712_115156
  7. Knead a soft dough with all purpose flour, oil and salt as per taste. You can also add little of turmeric powder(optional) while you knead the dough to enhance the color of the final poli. Coat the kneaded dough with excess oil and keep it covered for half an hour. I usually keep the dough wrapped in wet but squeezed muslin cloth.
  8. Make golf size balls of puran and similarly make equivalent number of balls of dough.IMG-20160712-WA0025-COLLAGE
  9. Take a dough ball and roll it into a small roti just enough to cover up the puran ball.
  10. Put the puran ball in the middle of the roti and cover the puran with the roti.IMG-20160712-WA0033-COLLAGE
  11. Cover the puran stuffed dough ball with more than enough flour and start rolling into a medium sized disc. Keep applying enough  flour while rolling.WhatsApp-Image-20160712_10
  12. Tip : Sometimes, some find it difficult to achieve step 8-10. Alternate for this is – divide the dough into twice the number of puran balls i.e. two dough balls for one puran ball. Take two dough balls and roll each ball into small discs ( around 2-3 inch in dia., enough to accommodate the puran ball). Flatten the puran ball into a patti and place it in between the dough discs. Seal the edges of the dough discs together such that the puran is well sealed and locked between the dough. Roll this stuffed dough disc further into a medium sized disc, applying enough flour while rolling.
  13. Cook the poli on a hot tava or griddle on both the sides by applying ghee (butter) and flipping over only once.IMG-20160712-WA0041
  14. Serve hot with melted ghee for breakfast or snacks.

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