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Saturday, 27 August 2016

Paneer Kathi Role....

Paneer Kathi Role-  It is very yummy and Delicious snacks . This makes a good after school snack or as a part of the lunch box.

Paneer Kathi Roll
Preparation Time- 15 Min.
Cooking Time- 15 Min.

Serves- 3 full Rolls

INGRADIENTS-

§  Plain dough for chapathi or lachcha paratha
§  1 cup small cubed paneer
§   1 Cup small cubed chopped onion
§  1 Cup cubed chopped capsicum
§  1 Small onion rings
 1 Small tomato rings
§  1 Teaspoon ginger- garlic paste
§  ½  Tablespoon Tomato Sauce
§  ½  Tablespoon Green Chutney
§  1 Tablespoon Cream (optional)
§  1 Tablespoon Kasuri Methi
§  2 Tablespoon Oil
§  ½ Teaspoon Red Chilli Powder or chopped green chilli
§  Salt As per taste
§  Chaat Masala For Sprinkle (optional)
§  Chilli Flakes and Oregano For Sprinkle

METHOD-

1.    Take a kadhai or pan, heat 2 tablespoon oil.

2.    Add cubed Onions and sauté for one min.

3.    Add cubed capsicum and sauté it for 2-4 min. don’t overcook veggies.

4.    Now add tomato sauce and mix well.

5.    Add all spices, red chilli powder or green chilli  and salt as per taste.

6.    Add kasuri methi and cream (optional) together.

7.    Mix well all ingredients and add paneer cubes in pan.

8.    Give a good stir to veggies and switch off the flame, let them cool down.

9.    Now take a ball of dough for making  lachcha paratha.

10.         Dust some wheat flour on roll lachcha paratha with the help of rolling pin. Cook lachcha  paratha  on tawa from both sides and place it in plate,  apply little ghee on it.

11.         Apply green chutney on lachha paratha and place 1 tbspn cooked paneer in centre of lachha paratha.

12.         Spread properly cooked  paneer in centre and place some onion and tomato rings on paneer.

13.         Again apply some green chutney on top and sprinkle chaat masala, oregano, red chilli flakes .

14.         Fold lachha paratha from both side, you can secure it with a toothpick or wrap it with wax paper or foil paper.

15.         Paneer Kathi Roll is ready to serve.

16.         You can enjoy this yummy snack at any time.


Note- You can add more vegetables . like cabbage, spring onions,carrot.









Friday, 26 August 2016

Chana Dal Paratha....

Preparation Time- 30-40 min.
Cooking Time- 30-40 min.
Serving- 3-4 person
Chana Dal Paratha

Ingredients-

For dough-

 2 cups wheat flour
1 cup water or as per required
1or 2 tabspn oil or ghee
Salt as per taste

For Stuffing-

1 cup chana dal/Bengal gram (overnight soaked)
2 cups water
3 -5 garlic piece
2-3 green chilli
1 pinch of asafetida
½ spn jeera
¼ spn garam masala
½ tspn amchur powder( optional)
Finally chopped coriander leaves
Oil or ghee for frying paratha

Method-

Take a bowl and mix the flour with salt and oil or ghee.

Mix everything properly and the add water then begin to knead the dough.

Add more water and continue to knead. The dough should become soft and smooth.

Preparation for stuffing-

Soak the Chana dal overnight or for 3-4 hours.

Take a pressure heat and pour the 1 spoon oil, add the cumin seed let it crackers.  

After that add one pinch of asafetida, garlic, green chilli, garam masala and amchur powder (optional).

All ingredients roast for 2-3 min. now add 1cup of water.

Pressure cook for 1-2 whistles, the chana dal should be cook well.

Check no any moisture in chana dal , let the chana dal cool.

After room temperature cooling mash properly chana dal and make a fine mixture/feeling for stuffing.

Take a pinch a medium sized ball from the dough, first roll it well your palms then on dusted flour, roll it out to a small circle with a rolling pin.

Now add the spiced chana dal mixture/filling in the centre of the rolled out dough and bring the edges together and join them in the center.

Now by applying pressure with your fingers press the edges down and make a neat stuffed ball, make sure there are no tears or cracks.

Dust a some powder in rolling board or surface, roll the stuffed dough ball with a rolling pin gently, make sure the chana dal paratha do not break, although some chana dal pieces might come out.

Dust more flour if required. Roll it into a size of a normal roti or chapatti.

Put the chana dal paratha on a heat tawa, roast the chana dal with oil or ghee.

Roast both the sides of the paratha till crispy and brown spots and it is fried well.

Now your chana dal paratha is ready for serve.


Serve with some pickle or any green chutney and curd.   

Tuesday, 23 August 2016

Green Peas Paratha

Green Peas Paratha or matar ka paratha……….
.Green peas paratha is whole wheat flat bread stuffed with a spiced mashed peas filling. This is no onion and no garlic recipe.

Preparation Time-30 min.
Cooking Time-30 min.
Serving- 3-4 person
Green Peas Paratha

Ingradients-

For the dough-

2 cups wheat flour
2 tbspn oil
½ tspn ajvion
Salt to taste
Water as required for kneading

For stuffing-

1 cup fresh green peas/matar
½ tspn Jeera/cumin seed
2 tbspn finally chopped coriander leaves
2 green chilli chopped (as your taste)
A pinch of Hing/asafetida
¼ tspn garam masala (optional)
Salt to taste
Oil or ghee as required while roasting parathas

Method-

First take 2 cups wheat flour.2 tbspn oil and add salt in a bowl and mix properly.

After that add water and begin to knead. Add more water if required while kneading.

Knead to soft and smooth dough, keep aside for 30 min. 

Preparation for stuffing-

Heat oil in a pan and add ½ jeera and roast the jeera till they become fragrant.

Add asafetida and green chilli and roast.

Now add the 1 cup green peas, garam masala and salt to taste and 2-4 tbspn of water, cover and cocked for 5-7 min.

After 5-7 min. check the peas become soften then off the flame and let them cool at room temperature.

Mash the green peas coarsely with a potato masher, keep aside.

Add the chopped coriander leaves and mix very well.

Your stuffing feeling or mixture is ready.

For Paratha-

Take a small ball from the dough, first roll it well between your palms.
Then on a dusted flour, roll it out to a small circle with a rolling pin.

Now add the spiced peas mixture or filling in the center of the rolled out dough, bring the edges together and join them in the center.

Now by applying pressure with your fingers press the edges down and make a neat stuffed ball and make sure there are no tears or cracks.

In a lightly dusted rolling  board or surface, roll the stuffed dough ball with a rolling pin gently.

Dust with more flour if required; roll it into a size of a normal roti or chapatti.
Heat a tawa and let it become hot, place the paratha on the hot tawa on a medium flame, begin to roast the paratha.

When one side is partially cooked then flip and spread some oil or ghee on top, flip again apply oil or ghee on this side too.

If the paratha has been stuffed and rolled well, it will start puffing up while roasting.  

Flip once more has been and roast till the peas paratha is evenly cooked and has golden blisters on top.

Now peas paratha is ready to serve.

Serve hot in breakfast with some pickle, green chutney  or tomato chutney. You can serve with curd also.