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Showing posts from February, 2010

Broccoli Paratha

Ingredients For Stuffing
Broccoli - 2,  medium heads
Onion - 1, small, shopped
Green chillies -1, medium, chopped
Ginger - 1/2 inch, chopped
Garam masala - 1tsp
Corriander powder - 1 tsp
Salt

For Dough
Whole wheat flour - 3 cups
Water

Method Grate broccoli, sprinkle salt and keep it aside for 30 minutesPrepare dough by kneading flour and water to make a firm dough [add water little by little adjusting the stiffness of the dough]. Keep the dough covered and proceed for the next stepSqueeze excess water from the grated broccoli and mix chopped onions, ginger, chillies and all other spices and salt. Now make parathas by pinching a small ball from the dough, roll a little, put the stuffing on top, seal the edges, and roll it out in the form of a disc.Fry the parathas on hot tawa/griddle by brushing little oil on both sides Serve hot with yogurt, raita,chutney

Khatti Meethi Tamatar ki Chutney [ Aromatic Sweet and Sour Tomato Dip]

Yummm....this is one chutney [dip] I can eat a bowlful :)) I know chutneys are to be relished in small quantities but I am crazy about this one. This recipe comes from my mum's kitchen.... 
Ingredients Ripe tomatoes - 4 medium size, cubed
Ginger - 1 tbsp [chopped]
Vegetable oil - 1 tbsp
Green chillies - 1 big [chopped]
Salt to taste
Jaggery [gur] or table sugar - 1/4 cup or more
Red chillie powder- [optional]
Roasted cumin powder - 1 tsp
Panchphoran* - 1.5 tsp

*Aromatic spice mix [a.k.a.Panchphoran]:
Fennel seeds [saunf] - 1 tsp
Feenugreek seeds [ methi dana]- 1/2 tsp
Mustard seeds [rai] - 1tsp
Cumin seeds [zeera]- 1/2 tsp
Nigella seeds [Kalunji] - 1 tsp


Method
Heat oil in a wok [kadai], once the oil is warm [not too hot] add panchphoran followed by chopped ginger, green chillies and add chopped tomatoes. Give a nice stir, add salt and let it cook on medium heat with lid on the wok.

Keep stirring in between and slightly beat the tomatoes with the back of the laddle to make it mushy. Once the toma…