Wednesday, April 23, 2014

Gobhi Parata

Paddu's recipe house
Stuffing Ingredients:

2 cups (grated)
Cumin seeds
1 tsp
Garlic flakes
2-4 (peeled)
Coriander leaves
small bundle (finely chopped)
Cumin seeds
1 tsp
to taste
Lime (or) Chat masala
1 tsp (or) ½ tsp
2 tbsp (finely chopped)

  • In a mixer jar grind green chillies, cumin, coriander, garlic, chaat masala or lime juice and salt into a coarse paste.
  • In a mixing bowl combine grated gobhi, onion and masala paste. mix it well with hand. keep aside.

Parata Ingredients:

Atta / Wheat flour
3 cups
to taste
as required
2 tsp (optional)

  • Mix all the ingredients except water.
  • Knead like a regular chapati dough.
  • Cover the dough with a wet cloth for 30 minutes

Making Parata’s:

  • Once knead the dough and divide into small portion. Make them into balls.
  • Dust in the dry flour and roll into a small size roti.
  • Stuff the gobhi masala and close it from all the side.
  • Pat it lightly with your hands like a small size patties. Dust in the flour and slowly roll it like chapathi.
  • Place it on hot tawa or non stick pan and bake it both the sides. As per your desire drizzle oil or ghee both the side.

Plating & serving:

  • In a bowl mix tbsp of mango pickle or any other pickle in 3 tbsp of curd.
  • Serve with Pickle chutney and Egg bhurji or any other curry.

Friday, April 4, 2014

Veg Macaroni, with Indo-Chinese twist

2 cups
Cabbages - ½ cup (finely chopped)
French beans - ¼ th cup (finely chopped)
Carrots - 1/4ths cup (finely chopped)
Spring onions - White part ½ cup ( chopped)
                        Green part ½ cup (chopped)
Capsicum - 2 (finely chopped)
2 tbsp
Schezwan sauce
2 tbsp
Soy sauce
1 tbsp
Dry spices mix (make rough mix in pestle and mortar )
½ tsp red chilly flakes
¼ tsp pepper powder
¼ tsp oregano
2 tsp
Tomato sauce (hot and sweet or Ketchup)
2 tbsp

  • Keep ready with the veggies and dry mixes as directed above.
  • Bring water to boil water in a deep pan. Mix salt to taste and tsp oil. Drop macaroni and boil till it is cooked (it takes about 8-10 minutes). Stir occasionally to avoid sticking. Once it is cooked strain the macaroni and keep it aside.
  • Heat oil in a wide wok or a pan on high heat. When oil is hot drop all the veggies and keep stirring. Make sure not to overcook the veggies. It should be  properly cooked and it should be crunchy.
  • At this stage mix schezwan sauce, soy sauce, tomato sauce and vinegar.
  • Add boiled macaroni and combine well till all the veggies coats to macaroni.
  • Sprinkle the dry spice mix and chopped spring onions (green part). Stir well.
  • Off the flame and serve hot.

Tuesday, February 11, 2014

Prawns Dham Biryani

Ingredients for Prawns Preparation:

600gms (peeled and deveined)
Ginger Garlic paste
1.5 tbsp
Red chilly powder
1 tbsp
½ tsp
to taste
Garam Masala paste-I
Coriander seeds 1 tbsp
Cloves - 6-8
Cinnamon - inch size pieces 2 no’s
Elachi - 3-4
Poppy seeds (khuskhus) 1.5 tbsp
3 tbsp
½ cup

Cleaning the prawns:
  • Squeeze half lime to the peeled and deveined prawns. Mix well and leave it for 5 minutes. Then rinse under tap water for 3-4 times. Drain the water well.
  • Mix ginger garlic paste, red chilly powder, turmeric, salt and ¼th cup of water to prawns.
  • Cover and cook on high heat. Continue cooking till all the water gets evaporated.
  • Heat ½ cup of oil in a pan and fry the boiled prawns till they turns into semi crispy.
  • Now, mix garam masala paste-I and fry them well for another 2-3 mins.
  • Finally mix the curds. Cover and cook for 5 mins. It turns into gravy. Off the flame and keep it aside.

Ingredients for Biryani Preparation:

Basmati Rice
1kg (Soak in water for 30mins)
7.5 glasses
250gms (sliced)
Green chillies
100 gms
Ginger Garlic paste
1.5 tbsp
Whole Garam masala - II (into coarse powder)
Cloves 16
Cardamom 6
Cinnamon inch pcs: 4 no’s
Black cumin (shazeera) 1tsp
(Grind the above ingredients into coarse powder)
Bay leaves : 3-4 no’s
to taste
2 tbsp
2 no’s  (squeezed)
Coriander leaves / Cilantro
One bundle (chopped)
one bundle (chopped)
Fried onions (optional)
½ cup (optional)
Garam masala powder-III
1 tsp( to sprinkle)
(2 cloves, ½” cinnamon, Cardamom 1, ¼tsp Black cumin)
½ cup

  1. Wash and soak basmati rice for 30 mins in water (before cooking) and drain the water.
  2. Make a fine paste of ginger, garlic and green chillies.
  3. Chop cilantro and mint.
  4. Prepare 2 types of garam masala as mentioned above.
  5. If you are using fried onions for garnishing, Slice 2 large onions and deep fry them in oil till brown in color.
  6. Squeeze the lemons and remove the seeds.
  7. Water: For one cup of rice 1:1.5 cups of water.

Cooking Process:
  • Heat oil in a heavy bottomed large vessel.
  • Fry bay leaves and coarse powdered garam masala-II, till aroma comes out.
  • Then add onions and fry till color changes to pink.
  • Add ginger garlic-green chillies paste and fry till the raw smell vanishes.
  • Now add the measured water and salt to taste. Cover with a lid and bring to boil.
  • When water is boiling add drained rice and mix gently. Cover with tight lid and cook on high flame. When almost 3/4th rice is cooked. Remove half the quantity of rice into a plate and keep aside. Level the rice like a layer.
  • On top of the rice pour the prawns along with gravy and level it. On top of that sprinkle lemon juice, cilantro, mint, garam masala powder-III and fried onions (optional).
  • Now spread the remaining rice as top layer and pour the ghee evenly.
  • Cover with a tight lid and place a heavy object on lid and place it on  hot tawa.  Cook for 20-30 minutes on low flame.
  • Check the rice, whether it is cooked or not. If you find bit grainy, sprinkle ½ cup of water, cover and put it back on tawa. Cook it for another 10-15 minutes.
  • Off the flame and mix gently with a fork and serve hot.

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