Tikona Paratha

Ingredients

Whole-wheat flour          200g

Salt                                         a pinch

warm water                         100ml (approx)

Melted butter                       as required

Flour, for dusting

 

Method

1.     In a mixing bowl, place the flour, salt, and 1 tablespoon of melted butter, and mix with your fingertips until the mixture resembles fine breadcrumbs.

2.     Make a well in the center.

3.     Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make soft and pliable dough that leaves the bowl clean.

4.     Let the dough rest for 30-40 minutes.

5.     Knead again with moist hands for a couple of minutes. The dough should now spring back when pressed with a finger.

6.     Divide into twelve equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap.

7.     Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Dust frequently with flour to prevent sticking.

8.     Each rolled paratha should be about 4 inches in diameter. Using a pastry brush, sparingly apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half.

9.     Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle.

10. Roll this triangle into a thin, larger triangle, dusting with flour as required.

11. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking.

12. Heat a griddle over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter.

13. When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. Served immediately.

Steamed Rice

Ingredients

180 gm long grained rice

water

lemon juice

Method

1. Clean the rice and wash well till the water is clear.
2. Soak the rice in 2 cups of water for at least 1/2 hour.
3. In a heavy bottomed pan, put the rice and water over high heat and bring to a boil, adding the lemon juice also.
4. Once it comes to a boil, cover, and let it simmer over low heat, till cooked through, and the water is absorbed. Takes about 10 minutes. Serve hot.

Tikona Paratha

Ingredient                               

 Whole-wheat flour  250g

Salt

Oil or melted butter  50g

Water (warm)

Flour, for dusting

Method

1. In a mixing bowl, place the flour, salt, and 1 tablespoon of oil or melted butter, and mix with your fingertips until the mixture resembles fine breadcrumbs.
2. Make a well in the center. Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make a soft and pliable dough that leaves the bowl clean.
   Let the dough rest for 30-40 minutes.
3. Divide into twelve equal portions and shape each one into a round ball.
   Take one round, flatten it slightly with your fingertips, and roll it out on a floured board with a rolling pin.
4. Dust frequently with flour to prevent sticking. Apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half.
5. Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle.
6. Roll this triangle into a thin, larger triangle, dusting with flour as required.
7. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking.
8. Heat a griddle or frying pan over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter.

When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. The whole process takes about 2-3 minutes.

Peas Pulao

Ingredients                                                                                            

Basmati Rice 200g

Peas    150g

Onions  50g

Salt    to taste

Cinnamon  1 piece

Cloves   1 no

Bay leaf  2 no

coriander for garnish

Ghee 25g

water  400ml

Method

1. Soak The Basmati Rice in water for half an hour before cooking. Wash & drain the rice.
2. In a pan take some ghee. AS it starts melting add  bay leaf, cinnamon, cloves. fry for a minute then add Peas.
3. Fry them briefly & add the rice, salt. Add the water & cover the lid.
4. In a separate pan add a little ghee & fry the onions till it turns translucent & brown.
5. Garnish the rice with onions & coriander.

Lacha Paratha

Ingredients                                                               

Whole Wheat Flour (Atta)  500g

Oil  1 tbsp
Salt as per taste
Ghee for frying
Water for kneading

Method

1. Make a dough with whole-wheat flour , oil, salt & water. Cover it with moist muslin cloth.
2. Divide into equal size balls. Roll it into a circle of appox. 5 to 6 " diameter using dry flour.
3. Spread the ghee properly over entire surface.
4. Using a knife make a 2" cut lengthways and fold it inwards .
5. Spread ghee on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.
6. Cook on a pre-heated Tawa / Gridddle
7. Turn the lachha paratha and pour  some ghee. Spread it on the paratha and shallow fry over low heat.
8. Turn it and again pour ghee on the other side. Cook the lachha parata on a low heat till golden brown.

Jeera Rice Recipe

Ingredients

Basmati rice 200g
Jeera (cumin seeds) 10g
Bay leafs 2no.
Ghee 20g
Salt To Taste

Method

1. Wash the rice and soak in water for half an hour.
2. Heat ghee in a heavy saucepan, bayleafs, cumin seeds in ghee and fry for a while.
3. Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
4. Cook until the rice is done.
5. Serve jeera rice hot with any spicy curry or raita

Healthy Ayurvedic (Amla Garlic) Paratha Recipe

Ingredients

Flour 300gms
Sufficient water to make the dough
Salt to taste
Amla 100g
Spring / Green /Young garlic 50g
Fresh coriander leaves (finely chopped) 20 g
Green chillies (finely chopped) 4 no
Ginger (crushed) 1-inch piece
Ajwain 5g
Ghee or butter 50 ml

Method

1. Knead semi-soft dough with wheat flour, sufficient water and salt to taste.
2. Grate the amla and squeeze out the water.Chop spring garlic.
3. Add finely chopped coriander leaves, green chillies, and ginger, ajwain and salt to taste.
4. Mix well.Divide the mixture into equal rounds.
5. Similarly do the same with the dough. Roll out the portion of the dough into small chapati, spread a tsp of oil evenly on the rolled out chapati,place a portion of the Amla & garlic mixture in the centre of the chapati.
6. Gather the edges to make a round flat peda. Lightly dust the surface with flour and roll out the peda into an evenly spread out paratha.
7. On a hot griddle roast both sides of the paratha till they turn a shade of golden.
8. Grease with ghee or butter.
9. Serve hot with pickle and curd.

Chapati

Ingredient

Wheat Flour  500g
Salt   1 tsp
Water to knead dough

Method

1. Mix , salt, wheat flour and adequate amount of water to knead smooth dough.
2. Leave it for an hour.
3. Make equal sized balls, smear them with dry flour and roll them out on a rolling board.
4. Heat a griddle. Put the chapati on it.
5. Moderately roast both the sides of chapati on griddle.

Adrak Ki Chutney

Ingredients

Ginger 250g
Jaggery 250g
Tamarind Water 250ml
Whole Red Chilly 150g
Oil 100ml
Salt

For Baghar
Urad Dhuli Dal 10g
Chana Dal 10g
Fenugreek Seed 3g
Cumin Seed 5g
Curry Leaves Few

Method
1. Fry Whole Red Chilies Till Darken, Grind Together The Fried Chilies, Tamarind Water And Jaggery Set Aside.
2. Cut Ginger into Juliennes And Fry Till Golden Brown, Remove And Add Tamarind Water Along With Salt.
3. Reheat Oil And Fry Ginger And All The Baghar Ingredients Except The Curry Leaves; Pour The Baghar Over Ginger Tamarind Mixture.

Punjabi Garam Masala

Ingredients

1/2cup Cumin Seed (Jeera)
2 tblsp Coriander seeds (Dhania)
4 sticks Cinnamon (Dalchini)
10-12 bruised green Cardamom pods (Elaichi)
4-5 bruised black Cardamom pods (Elaichi)
10 Cloves (Laung)
1/2 broken Nutmeg (Jaiphal)
3-4 blades of Mace (Javitri)
1 tblsp black Pepper corns (Kalimirchi)
5 Bay Leaf (Tej Patta)

Method 

1. Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
2. When the spices give off the fragrance allow to cool slightly.
3. Then grind finely in an electric grinder.
4. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
5. Store it in an airtight container for up to 3 months.
6. Make sure you always close the lid tightly after use.

Pudina and Dhaniya rice

Ingredients

400 gms/2 cups basmati rice washed and soaked in water for 30 minutes,drained
½ gm / 1 tsp saffron(kesar) strands
100 ml / ½ cup clarified butter(ghee)/refined oil
1 cinnamon(dalchini) stick,2”
4 cloves(laung)
18 gms / 2 tsp ginger(adrak),minced
300 ml / ½ cup yoghurt, whisked
1 onion (pyaz) large, finely chopped
12 gms / 3 tbsp coriander leaves(hara dhania) finely chopped
4 gms / 1 tbsp mint leaves(hara pudina) finely chopped
4 gms/ 2 tsp white pepper powder
salt to taste

 

Method 

1. Put the drained rice in a pan and add water to just about cover it. Add saffron and boil for 10 minutes.
2. Remove from heat and drai all the excess water.keep aside
3. Heat the clarified butter/oil add the cinnamon and cloves. Sauté until they crackle.add the ginger and stir.add the drained rice and stir it until it well coated with the oil.add the whisked yoghurt,chopped onions,coriander and mint leaves,white pepper powder and salt.
4. Put on a very low heat and cover. Cook until the rice is well cooked and yoghurt is absorbed.