Lachcha Paratha (Layered whole wheat flat bread)

On those days when we are tired, my DH and I opt for frozen food. We use the readymade frozen parathas that are available in the market. It has made life so easy. But, I always wondered if I could make these at home with the outcome being the same soft parathas. I did try one day and it came out so well that I have decided to do it more often than relying on the frozen stuff. Here is the recipe.

 
Ingredients: 

• Wheat flour - 1 & cup & 1tsp
• Water - As needed
• Yogurt - 1/4 cup
• Salt - to taste
• Ghee - 1 1/2 tsp
• Oil  - 1 tsp

 Preparation:

• Add flour , salt and yogurt in a large bowl . Add enough water and mix well to form a soft dough. Knead the dough on a lightly floured surface for about 10 minutes until the dough is smooth. Keep it aside for about 30 minutes
•  In the meantime, prepare a mixture of ghee and 1 tsp of wheat flour for spreading on the rolled over  
• Shape the dough into some round balls. 
• Pick each round ball and flatten it on floured surface using a rolling pin to form a circle shaped one.

•  Spread the ghee and wheat flour mixture on the flattened dough.(It acts like a glue to stick the twists)
• Now, twist the dough and roll it carefully without applying too much pressure. 

• Heat a tawa and cook on both sides. Once done, give a small press on the edges of the paratha like a small squeeze for the layers to be visible.

 Lachcha Paratha is ready to be served hot.

Cous Cous Salad

I was in no mood to cook yesterday and wanted to keep the dinner simple. Suddenly, I was reminded of a dish I came across the Ask ChitVish application. This salad can be prepared within no time and is delicious and healthy too.

Ingredients :

• Cous Cous - 1 cup
• Red onions (chopped) - 1 cup
• Green Bell Pepper(chopped) - 1/2 cup
• Red Bell Pepper(chopped) - 1/2 cup
• Lime juice - 2 tsp
• Salt - to taste
• Olive oil - 1 tsp
• Luke warm water - 1/2  cup

Preparation:

• In a bowl, soak the cous cous in luke warm water for about 15 minutes and it will be done
• Later, add the chopped onions, green and red bell peppers, salt and olive oil to the cous cous and give it a nice mix.
• Sprinkle some lime juice at the end to give it a tangy taste.

Cous Cous  salad is ready to be served !

 

Roasted Baby Potatoes (Using Microwave Oven)

Potato is one vegetable that everyone loves. Though it is full of carbohydrates, it still is loved by one and all. I love potatoes, especially, the baby potatoes. Here is a simple dish prepared using microwave oven.

 

Ingredients:

• Baby potatoes - 1/2 kg
• Turmeric - 1/2 tsp
• Red Chilli pwd - 1 tsp
• Asafoetida - 1/4 tsp
• Mustard - 1/2 tsp
• Oil - 1/2 tsp
• Salt - to taste
• Curry leaves - a few (optional)

Preparation:

• Peel off the skin of the potatoes and cut them into halves.
• Heat oil in a thick bottomed pan, and add mustard. Once the mustard starts to splutter, add curry leaves(if used), turmeric, chilli powder, asafoetida, the cut potatoes and required salt.
• Sauté until the potatoes are mixed well with the chilli powder and turmeric.
• Transfer the mixture to a microwave safe utensil and cook for about 10 - 12 minutes on high power(Settings wary amongst different brands of microwave oven).
• Using a fork/knife, keep checking whether the potatoes are evenly cooked; This way, we can serve a less oily roasted potatoes

 (In case microwave oven is not available, continue to sauté the vegetable on a medium flame for some more time by adding enough oil )



Chow Chow Kootu (Chayote Kootu)

It was a dull Monday morning and I had woken up late. Was wondering what to prepare for lunch. I came across a couple of chayote (chow chow / Bangalore Kathrikai) in my refrigerator and decided on preparing this easy to cook dish. Here you go..

Ingredients:

• Chow Chow / Chayote - 2 cups (diced)
• Moong Dhal (split yellow lentils) - 1/2 cup
• Grated coconut - 1 cup
• Green Chillies - 3 nos (thinly sliced lengthwise)
• Turmeric - 1/2 tsp
• Salt - to taste
• Water - 2 cups(as needed)

 For Seasoning:

• Oil - 1/4 tsp
• Mustard - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - 1/2 cup

 Preparation:

1. Pressure cook the lentils, the diced chow chow, green chillies, turmeric and water.
2. In the mean time, grind the grated coconut to form a nice paste.
3. Once the pressure gets subsided, add the ground coconut paste to the ingredients and salt so that the mixture gets evenly cooked.
4. In a small kadai, heat oil and add the items mentioned in the seasoning part. Once done, add them to cooked ingredients and remove from heat.

This dish can be had with rice, rotis ,etc. Have a nice day!
 

Vegetable Biryani - Hyderabadi Style

It was the start of a wonderful weekend and we wanted to celebrate it with a lip smacking dish. So, I prepared this colourful biryani. Can't wait to share the recipe.

Vegetable Biryani

Ingredients

• Basmati Rice - 1 cup (Soak in water for about 30 min)
• Onions - 1/2 cup (thinly chopped)
• Carrot - 1/4 cup (cut lengthwise)
• Paneer - 1/2 cup (diced)
• Cauliflower - 1/4 cup
• Broccoli - 1/4 cup
• Potato - 1/2 cup (cut lengthwise)
• Beans - 1/2 cup (cut lengthwise)
• Green chilli - 1 (slit lengthwise)
• Coriander & Mint leaves - 1 cup
• Yoghurt - 1 cup (room temperature)
• Turmeric - 1/2 tsp
• Dhania pwd - 2 tsp
• Red chilli pwd - 2 tsp
• (Whole Garam Masala)
• Cloves - 3 to 4
• Bay leaves - 2
• Black cardamom - 2
• Green cardamom - 3
• Oil - 3 tsp
• Ghee - 1 tsp
• Saffron water
• Salt to taste
• Nuts - a few (optional)

Preparation:

• Boil the basmati rice until it is cooked about two-thirds.
• In a small kadai, deep fry the chopped onions and keep them aside.
• In the mean time, heat oil in a pan , sauté the paneer lightly and add the whole garam masala. Add the vegetables one after the other and keep sautéing.
• Add the spices such as turmeric, red chilli powder, dhania powder, salt and mix well until the vegetables are nicely coated with the spices. Also be sure that the vegetables are about 70% cooked.
• Remove from heat and allow it to cool a little and add yoghurt. (When yoghurt is added to hot vegetables, it starts to disintegrate), Mix well.
• In a large thick bottomed pan, add a layer of vegetables, chopped coriander and mint leaves. Add a layer of partly boiled rice. Add the fried onions and another layer of vegetables and some more rice on top of it. Add saffron water. Add salt and nuts if needed.
• On a very low flame cook for about 30 mins for the flavour to spread evenly. Keep a watch so the food doesn't get burnt. Give a gentle mix.
• Remove from flame and biryani is ready to be served hot.