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Showing posts with label paratas. Show all posts
Showing posts with label paratas. Show all posts

Thursday, February 11, 2010

Radish And Aloo Parata

I am not  drawn to these rooty vegetable 'Radish' as easily as I get amused with Baigan or Bhindi..... I still cannot Figure Out the reason why these veggies are not Punctual in my Kitchen...But Once in  a Blue Moon my Mood Changes and  I Invite these Veggies home  to create  some interesting  thing out of them...I Mustered all my Enthusiasm to pull a Recipe which Surprisingly turned out great and Proudly Qualified on its own to get posted...


Indian Cuisine has Bottled-Up some Oodles of parata Recipes,Its hard to pen down all.. There is a Fitting recipe for every Appetent taste Bud.  


Ingredients:For stuffing
1)1 big sized Radish grated(approximately 1 Cup)
2)1/2 cup grated Aloo/Potato
3)1/2 cup grated onion
4)1 Tbsp Cumin Coriander Powder
5)1 tsp Turmeric
6)Pinch of Hing/Asafoetida
7)3 tsp Red chilly powder
8)2tsp mango powder
9)1 tsp Garam Masala
10)1 tsp Garlic Powder
11)Coriander/Cilantro
12)2 tsp Oil
13)1 tsp Mustard Seeds
14)Salt as per the taste
 15)2 tsp sugar
Ingredients for parata:
1)3 cups whole wheat flour(Atta)
2)1 cup water(Approximately)
3)Salt as per the taste
4)2 Tbsp vegetable Oil 


Method:Stuffing And parata
1)Add 2 tsp salt to the grated radish and keep it aside(radish starts leaving water when added salt) for about 15 minutes.
2)Make Pliable dough(Chapathi Dough Consistency) by estimating the right amount of water.keep it aside for about 15 to 20 minutes and make medium sized balls of dough. 
Check this link to make Pliable dough:
http://mysignaturedishes.blogspot.com/2009/12/chapatiphulkafulka.html
3)Take oil in a kadai,add mustard seeds and Hing/Asafoetida when the oil gets hot
4)Add grated radish by squeezing out the water(discard the salted water) and fry for a minute or so.
5)Add grated onion and Potato,add garlic powder(optional),Cumin-Coriander powder,red chilly powder,haldi,garam masala,sugar and mango powder,salt and a nice mix
6)Fry until the seasonings gets mixed with the veggies and all the water content gets evaporated.
7)Finally Garnish with Cilantro/Coriander and keep aside util it cools down. 
 8)When it is cooled enough make a medium sized  balls slightly smaller than the Chapathi Dough
9)Stuff this veggie balls in the chapathi dough and cover all the sides ,
10)Roll the way the chapathi's are done and Place it on a hot griddle,repeat the same procedure with the remaining dough.
11)Flip and bake it until both sides are cooked well by adding drizzling little oil.

































Radish and Aloo Parata is ready,serve hot with butter on top.










Radish and Aloo Parata!!







Monday, November 16, 2009

Green Parata!!

Green Veggie Parata!![Soppina Parata]  


There can't be a Better Way to Infuse Nutrients into our System, Beyond doubt its through Green  Parata's!!! These Flavorsome parata's  are Ideal choice for Breakfast or as any Meal of the day.. The green Veggies in the Parata Delivers a whole bunch of Vitamins and Minerals.Hence it promises a Packet Full of 'Nutriment and Delightment' to the soul...
This was again a Contribution from my Mother-in-Law to my Culinary Book!!
                                                              
                                   Green Leaf Vegetables
                                                            
Many of us are aware of the Nutrional Benifits which these Veggies Offer and is very Essential to Implicate this in Everyday Diet... Here is a simple way to Achieve that.Since green leafy Veggies are the Star Ingredients of this Recipe, Lay out some time in Choosing the right one for You!!


Ingredients:
1)Whole bunch of Spinach(palak), 
Watercress/Methi(Menthe),Collards,Dill(sabsige),Cilantro(coriander)[Any combination of green leafy veggies of your choice like mint, Green onion leaves etc]
2)3 cups whole wheat flour
3)2 tsp red chilly powder
4)1 tsp Turmeric/haldi powder
5)1 tsp Coriander powder
6)1 tsp Cumin/jeera powder
7)1/2 cup finely chopped onion(optional) 
8)water to make dough
9)Oil to bake parata's
10)salt as per taste


Method:
1)Throughly Clean all the green Leafy veggies
2)Finely chop it
3)Add a little water maybe half/quarter  cup and cook in a closed container for few minutes until the leaves shrink to almost quarter of the original volume.
4)Add salt(estimate the right proportion),turmeric/haldi,redchilly,2 tsp oil,coriander powder,jeera/cumin powder to wheat flour.
5)Add all the green veggies along with water(boiled in prior) to the wheat flour mixture
6)Make Pliable yet Non-sticky dough
7)Knead well and leave it aside for 15 minutes(cover it with wet towel or paper towel to retain the moisture)
8)Take a handful of dough and make a ball of suitable size
9)Roll it using a rolling pin with help of wheat four( just like chapathi/phulka)
10)Dust of the excess flour and transfer it to preheated Skillet/Tava(Bake it in a medium heat)
11)Appy oil and keep flipping. 
12)Cut the flame to Off when the parata's are done.


Green Parata's are ready,Serve it with Dollop of butter on top(Optional  for weight watchers )!!!


Nutritional Benefits Of the Green Veggies:
1)Leafy vegetables are Ideal for weight Management as they are typically low in Calories.
2)useful in reducing the risk of Heart diseases and Cancer as they are low in Fat,high in Dietary Fibers and rich in Folic acid,Vitamin C, Potassium, Magnesium,Iron,calcium .
3) Because of their high Magnesium contents,green veggies are also valuble for the persons with Type-2 Diabetes.
4)Spinach/Palak is one of the top 10 Healthy Vegetable.