Stuffed Paratha with Green Peas

We can make different types of stuffed parathas. Stuffed parathas are much better than normal parathas. Today we will share "Stuffed Paratha with Green Peas".Every weekend my mother do this parathes for all of our familt members.

STUFFED GREEN PEAS PARATHA

Servings: 4
Ingredients: 

Green Peas - 1 Cup
Green Chili - 3 medium
Garlic - 3 to 4 cloves
Ginger - 1/2 inch finely chopped
Onion - 1 medium finely chopped
Cumin Seeds - 1/2 tbsp
Ghee/Oil - 3 tbsp for Dough, Extra oil to prepare Paratha
Refined Flour (Maida) - 2 big cups
Asafoetida - one pinch
Salt - as required
Sugar - as required

Preparation:

For Dough: Take Refined flour in a bowl, add salt and sugar. Mix well. Add Ghee or Oil and mix well. Finally add water and knead into a soft dough. Cover the dough with a wet cloth and keep it for 30 minutes. After 30 minutes again mix the dough once again and make equal portions from the dough. 

For Stuffing: Green Peas, Salt, Green Chili, Garlic and Ginger -  put all in a mixy and make a paste without applying water. Make sure the the skin of the peas should not be pasted.

Take a frying pan, heat ghee or oil, add chopped onion,cumin seeds, fry till light brown. Add Asafoetida, peas mixture and salt,cook till it reduces moisture. Cool the mixture. Put it in freeze for 20 minutes. Take it out and divide the peas mixture in equal portions.

For Parathas: Take the dough portion on by one, roll out each portion into 3 inches disc-like shape, put the portion of peas mixture in the centre . Cover the edges of the dough and roll it like paratha applying dry Maida. Fry in medium heat applying oil all the sides of the paratha.   

Serve it Hot with Pickles, Raita, Tomato Ketchup or Vegatable Curries. 

Prawn Cauliflower Potato Masala

One of the main ingredients of this recipe is my favorite seafish - prawn and the other main ingredient of mine is Cauliflower. The touch of the spices make this recipe great with addition of garlic, ginger and onion. I like to use onion paste in any gravy items as it adds thickness of the gravy. So, let us share - "Prawn Cauliflower Potato masala".

After washing the Cauliflower pieces you should boil them for 5 minutes in a pan taking sufficient water with one or two pieces of Bay leaves to avoid bad smell. Drain out the water, add turmeric powder and salt to the cauliflower and mix it well, keep them aside for 15 minutes and then start frying them till they become light brown. Remove them from the pan and keep separately.

PRAWN CAULIFLOWER MASALA

Servings: 5

Ingredients:

Cauliflower - 500 g

Potato - 1 large

Prawn - 200 g

Onion paste - 1 medium

Ginger paste - 1"

Garlic paste - 7/8 cloves

Turmeric powder - 1/2 tsp for marinating prawn and cauliflower

Turmeric powder - 1/2 tsp for cooking

Cumin powder - 1 tsp

Chili powder - 1/4 the tsp

Green Chili - 4

Dry Red Chili - 2/3 broken

Bay Leave - 2

Coconut paste - 1/2 cup

Poppy seeds paste - 1/4 the cup

Salt - as per taste

Sugar - as per taste  

Spice Mixture (garam masala) - 1/2 tsp

Oil - 7/8 tsp

Preparation:

Before we start, it is Important to know the way how we can remove bad smell of cauliflower.....

After washing the Cauliflower pieces you should boil them for 5 minutes in a pan taking sufficient water with one or two pieces of Bay leaves to avoid bad smell. Drain out the water, add turmeric powder and salt to the cauliflower and mix it well, keep them aside for 15 minutes and then start frying them till they become light brown. Remove them from the pan and keep separately.

In the same oil, Potato pieces are to be fried and keep aside.

Marinate the prawns with turmeric powder and salt for 20 minutes and fry them, keep aside.

In the same pan, heat oil, add bay leaves, dry red chili (broken) and fry for few seconds. Then add onion paste, ginger/garlic paste, salt and sauté it for 30 seconds. Add green chili, turmeric powder, chili powder, cumin powder and cook for another 1 minute, stir continuously.

Add coconut paste, stir for 30 seconds, add poppy seeds paste and water as per your requirement of gravy, add sugar. Finally add fried cauliflower, potatoes and prawns. Mix them well and cover the pan with a lid for 5/6 minutes in low flame.

Switch off the oven, open the cover of the pan, add Spice Mixture (Garam Masasla) and again cover the lid for another 5/6 minutes.

It is ready to serve. Serve with Steamed Rice / Chapati / Polao etc.


See more recipes of Prawn:

Prawn Malaikari

                                                                                     










Prawn Masala in Green Coconut

Meat Tenderizer

Meat Tenderizer: A ready made Tenderizer Powder is available in Grocery shop. But I

READY MADE MEAT TENDERIZER

Meat Tenderizer: A ready made Tenderizer Powder is available in Grocery shop. But I

Zucchini and Avocado

Zucchini : 

It is a vegetable.  It is found specially  during summer. The color of the vegetable is green and somewhat it looks like cucumber. 

ZUCCHINI

It is a vegetable.  It is found specially  during summer. The color of the vegetable is green and somewhat it looks like cucumber. 

It is having Vitamin C, Omega-3 fats and other anti-inflammatory compounds which helps to protect your heart, blood vessels and GI tract and also a very good source of fiber and Vitamin B.

Zucchini can also be taken in natural state, without cooking so that it retains a high level of its nutrients. Cut it into thin slices to add to salads, soups and many other dishes. Depending on your choice of cuisine, You can stir fry the slices of zucchini in olive or sesame oil as both olive and sesame oil has healthy fats which helps lowering your cholesterol and can prevent heart disease.

Almond Meal

What Is Almond Meal:

Place 1/2 cup un-blanched almonds (with skin) in a clean grinder.

Put the lid on the grinder and grind several times until a medium-fine textured meal forms. Don't over-grind to avoid making almond butter. This is very important.

Put the ground almond meal in a flour sifter and sift almond meal. Put the left-over large particles of almonds back in the grinder and grind again and sift remaining almond meal.

This is called Almond Meal. The same process you can follow for any nut to make fresh, delicious nut meals.

The benefit of using Flour Sifter is to make the Almond Meal free of any gluten cross-contamination. Make sure your sifter is a dedicated gluten free flour sifter.

You can find Almond Meal from grocery shop but those are made with blanched almonds (without skin). I would suggest you to use blanched almonds (with their skins) because the skin contains healthy antioxidants. The Health Benefits of Almond is as follows:

Tomato Salsa a Unique Sauce Recipe

Tomato Salsa is a Mexican sauce. It is easy to prepare and requires chopped fresh tomatoes, lime juice with jalapano and oregano. What I really do not like is the skin of the tomatoes. The easiest way to remove the skin is to slit all over the skin and it in bowl water fro few minutes. Remove the tomato pieces, you will find the skins are easily coming out. 

TOMATO SALSA

Servings: 6

Ingredients:

Fresh Tomatoes - 4 large,peeled, deseeded and cut into large chunks

Jalapeno pepper (mexican hot chili) - stemmed, seeded and slice
Onion - 1 medium finely chopped

Lime juice - 1 tbsp

Coriander leaves - 1/4th cup chopped
Dried Oregano (Ajwain) - 1/2 tbsp

Olive oil - 2 tbsp

Salt and Pepper

Vinegar - 1 tbsp

Preparation:

Cut both the base (top & bottom) of the tomatoes, making a cross slit on the topside and immerse them in boiling water for 10 to 15 seconds.

Remove the tomatoes from hot water and immediately put them in cold water.

Tomatoes should be peeled, deseeded to be roughly chopped.

Put chopped tomato, chopped onion, jalapeno pepper, lime juice, and olive oil, crushed oregano in a bowl. Mix well and let the mixture stands for at least two hours to blend the flavour.

Blend to make the puree smooth. Season with salt and pepper. Stir in coriander leaves. Serve at room temperature.

Tomato Zucchini Omelette Recipe

Tomato Zucchini Omelette is esay, quick and healthy omelette recipe you can prepare in a moment for your breakfast. This will definitely be the hit recipe for your kids.  

TOMATO ZUCCHINI OMELETTE

Servings: 2

Ingredients:

Eggs - 5

Parmesan cheese - 2 tbsp, grated.

Almond meal - 2 tbsp

Zucchini - 1 large or 2 small, grated, with extra liquid squeezed out.

Spinach - 1 handful,chopped.

Dried Jalapeno - 1/2 cup pickled, sliced.

Onion: 1 small, chopped (optional)
Tomatoes - 1 cup seedless, cut into quarters.

Salt - As per requirement 

Black Pepper - Freshly cracked, for seasoning
Butter - 2/3 tbsp

Preparation:

In a bowl mix all the ingredients,except the tomatoes.

Preheat a non-stick frying pan. Add the butter, when it foams add the Egg mixture and spread gently with a rubber spatula to thicken it up. Cook in a medium heat, when egg starts setting, lift the edges so that the uncooked portion flow underneath.

Spread the tomato pieces and parmesan cheese over the omelette and cover with a lid in low flame until the cheese is melted and the top becomes lightly brown.

To serve, put the omelette on a serving plate, into four pieces and drizzle with olive oil.

Egg Scramble with Avocado and Bell Pepper

We will share a very quick and healthy breakfast recipe filled with protiens. You can make this for your breakfast or else as one of the most perfect snacks item. It takes only 10 to 15 minutes to prepare and cook but adds a ton of flavor to this simple scrambled egg. Avocado and Bell pepper gives a creamy texture and a descent flavor and thus we given it a name : Egg Scramble with Avocado and Bell Pepper.

AVOCADO EGG SCRAMBLE

Serving:1

Ingredients:

Egg - 1

Egg Whites - 2
Shredded cheddar cheese (with reduced fat) - 1 Tbsp

Avocado - 1/2 cup chopped

Bell peppers red, green & yellow(commonly called Capsicum) - 1/2 cup diced

Salt - 1/8 tbsp

Black pepper - 1/8 tbsp

Chili powder - 1/8 tbsp or Green Chili - 1 finely chopped

Preparation:

Take a non-stick pan over medium heat, add Bell Peppers (Capsicum) and cook for 1-2 minutes until bell pepper becomes soften.

Whisk Egg Whites with Egg in a small bowl.

Add Salt, Black pepper, and Chili powder or Chopped Green Chili to eggs and whisk for 15 seconds.

Add eggs to peppers and scramble eggs.

Add in diced avocado pieces and top with reduced fat cheddar cheese.

Serve with Tomato Salsa and Enjoy the recipe.

Chicken Cutlet

You can make Chicken Cutlets easily in your home. Poeple add potatoes, may be for better binding, but i don't use potatoes as I want the taste of chicken in every bite. One of the best thing is that you can refrigerate the chicken keema for a long time and whenever you wish to prepare the cutlets your main ingredients is readily available with you.  

CHICKEN CUTLET

Servings: 8

Ingredients:

Chicken Minch - 500 gm

Chili Powder- 1/2 tbsp

Turmeric Powder - 1/2tsp

Cumin Powder - 1 tbsp

Coriander Powder - 1 and 1/2 tsp

Garam Masala Powder - 1 tbsp

Salt - as required

Sugar - 1/2 tbsp

Biscuits Crumbs - as per requirement

Chopped Onion - 1 medium finely chopped

Grated Ginger - 1 tbsp

Grated Garlic - 1 and half tbsp

Chopped Coriander - 2 tbsp

Green Chili - 2/3 finely chopped

Lemon juice - 2 tbsp

Egg Beaten- 1 for mixing with Cutlets an 

Egg White Part Only - 1 

Oil 

Preparation of Cutlets:

Marinate Chicken Mince with Lemon Juice , Dried Spices Powder(Chili, Turmeric, Cumin, Coriander, Garam Masala), Salt and pinch of Sugar. Leave for 30 mints in fridge.

Take a pan, heat Oil (1&1/2 tbsp) add Chopped Onion, fry till the color of the onion becomes brownish and then add Grated Ginger, Grated Garlic. Fry for a minute. Add marinated chicken. Mix well. Cook for 15/20 mints In low temp. If it becomes dry during this time then add some water and fry for couple of minutes to make it dry. Cool the mixture.

Add Chopped Copriander, Green Chili, Beaten Egg and mix it well. Make cutlets in shape as desired by you. dip the Cutlets into White portions of Eggs, then to Biscuits Crumbs, follow this once again (i.e again dip the Cutlets to Egg and then to Biscuit Crumbs). Heat plenty of oil before your Cutlets are getting ready to fry. Put the Cutlets slowly one by one in the heated oil. Once all the cutlets are put in the oil, you should minimize the heat of the oven so that the inside of the cutlets are well cooked.     

     

Chicken Sweet and Sour Gravy

Though Chicken Sweet and Sour Gravy is a chinese recipe, but we prepare this dish as per Indian style. The combination of Pineapple, Tomato Ketchup makes the sauce a real Yammy. I love the flavor of sweet and sour recipe and you can make several other same recipes with prawn and fish. I prefer not to keep much sauce or gravy but maintain the quantity of gravy so that the chicken is lightly coated with sauce.

CHICKEN SWEET & SOUR GRAVY

Servings: 6
Ingredient:

Boneless Chicken - 500 g, cut into 1" pieces

Corn Flour or Corn Starch - 5 tbsp
Refined Flour - 1 and half tbsp
Baking powder - 1/4 th tbsp
Egg - 2 beaten
Tomato Ketchup - 4/5 tbsp

Pineapple Juice - 2 cups
Tinned Pineapple Slices - 1 or 2 slices cut into pieces (can get from grocery shop)

White Pepper Powder - 1 and 1/2  tbsp

Salt - as per taste
Chicken Stock - 2 cups or can increase as per requirement of Gravy
Ginger - 1" size, finely chopped
Garlic - 6/7 big cloves, finely chopped
Onion Pulp - 1 lagre
Green Capsicum - 1 medium (1" pieces cut into cubes)
Red Capsicum - 1 smaill (1" pieces cut into cubes)
Yellow Capsicum - 1 small (1" pieces cut into cubes)

Oil - as per requirement, can use olive oil.

Preparation of Chicken:  

Mix Chicken pieces with salt and white pepper, keep them for 30 minutes. Then add Corn Flour, Refined Flour and baking powder and mix well so that all the pieces are coated nicely. Dip the Chicken Pieces one by one in Beaten Eggs and deep fry them till the pieces turn golden brown. Keep them aside on absorbent paper.                                                                                                                                                                                                                                      Preparation of Gravy: 

Take a pan, Heat Oil, add finely chopped ginger and garlic, fry them for 1 minute,  then add Onion pulp and fry till they becomes transparent. Don't fry the onion too much. 

Then add Tomato Ketchup , Pineapple Juice, chicken stock. 

Then mix White Pepper, Salt, Brown Sugar ,Capsicums (green,yellow,red) cut into cubes and fry them for 2/3 minutes in medium flame. Add more Chicken Stock if Required and then corn Flour/Water mixture and stir well.

Add Pineapple Pieces and finally put pre-fried Chicken.

Cover the lid and cook them for 3/4 minutes in medium flame and then switch off the oven. Keep it covered for another 10 minutes. Serve Hot.  

Biriyani with Chicken or Mutton

If you say Biriyani, every Indians know what it is. It is commonly known as Muglai dish and preparation process differs from from state to state. But best Biriyani which I like most is Hydrabadi Biriyani and Kolkta made Biriyani because of it's uniqueness. I don't want much time to waste and go straight to the preparation process so that you can immediately start cooking Biriyani with Chicken or Mutton, whichever you like. Biriyani can be served with chicken verta, chicken chaap

CHICKEN BIRIYANI

Servings: 5 to 6
Ingredients : 

Mutton or Chicken - 500 gms (with Bone) - cut into big pieces
Green Cardamom - 12/14 pieces
Black Cardamom - 2/4 pieces 
Cloves - 2 tbsp 
Cinnamon - 1inch size x 4pieces 
Mace - 2 Florets 
Nutmeg - 1/4^th x 2pieces 
Star Anise - 1 pieces 
Fennel seeds - 2 tbsp
Cumin seeds - 1 tbsp
Black Pepper - 2 tbsp 
Crushed Garlic - 1 tbsp
Grated Ginger - 1 tbsp
Red Chili Powder -1 tbsp 
Kashmiri Red Chili Powder - 1 tbsp 
Black Pepper Powder - 1 tbsp 
Bay Leaf - 2/3 pieces 
Salt - as per taste.
Potato - 3/4, cut into half
Onion - 4 medium size
Basmati Rice - 2 cups
Ghee - 4/5 big spoon 
Saffron - 2 pinch
Milk - 1 small bowl or 150 ml
 Rose Water - few drops
 Keora Water - few drops 

Spices to make Biriyani Masala: Green cardamom (6/7), Black Cardamom (1/2), Cloves (1 tsp), Cinnamon (1” x 2), Mace (1 floret), Nutmeg (1/4 th), Star Anise (1), Cumin Seeds (1 tsp), Fennel seed (1 tsp), Black Peppercorn (1 tbsp). Dry roast individually, make it cool and grind and put in a air tight container. Your Biriyani Masala is ready or else you can buy the Biriyani Masala from any Grocery shop.

Marination Of Mutton/Chicken :

Mutton/Chicken (with bone 500 gm), Card (2/3 cup), Crushed Garlic (1 tsp), Grated Ginger (1 tsp), Red Chili powder (1 tsp), Kashmiri Chili powder ((1/2 tsp), Black pepper powder (1/3 tsp), Biriyani Masala (1tsp), Salt (1 tsp), Take a bowl, beat curd in it, mix rest of the ingredients (except salt and mutton) to make a smooth paste. Add Mutton and salt and coat each pieces well. Keep aside for 4/5 hrs but overnight is preferred or else in case of Mutton only the meat can be initially marinated with Meat Tenderizer (can get from Grocery shop for better softness of meat) for 1 hour and then add other ingredients as mentioned above. 

Preparation of Mutton/Chicken: 

Take out the Mutton/Chicken from fridge and keep aside to turn it to room temp. Slice the Onion very thinly. Peel and half the potato. Heat Ghee (3 tsp) in a wok and fry till the Onion becomes brown and crispy. Keep aside. Again fry Onion till deep brown. Add Mutton/Chicken and continue frying on medium temp. Add Potato at this point. Fry them until potato and Mutton/Chicken are almost done and oil becomes separated. If Mutton/Chicken is not done and gravy is dried up sprinkle some water.

Preparation of Rice: 

Basmati Rice (2 cups), wash and clean rice, soak for 30 mints. After 30 mints drain water and wash and clean again. Take a pieces of White cloth. Place all the ingredients (Green Cardamom – 6/7, Black Cardamom – ½, Cloves – 1 tsp, Cinamon – 1’x2, Mace – 1 floret, Nutmeg – ¼, Fennel seed – 1 tsp, Black Peppercorn - 1 tsp) in the centre of the cloth. Tie it and make a tight khot.  Take a pan with water (8 cups, Ratio-Rice : Water =1:4), bring it to boil with Bay leaf (1), Plenty of Salt (1 tsp), Ghee (Few Drops) and spice bag and cook till the rice is half done. Drain water and spread the rice on a flat surface. Cover the rice from drying. Else can separate rice after it is 40% done and add it as the 1^st layer of rice, then boil rice when it is 50 to 60% done and put this rice as the final layer i.e at the top.

Assembling the Biriyani: 

Soak the Saffron in warm Milk and keep aside for 5 mints. Rub the saffron in milk to dissolve completely. Add rose water and Keora water and keep aside.

Layering Part:  

Take a Deep bottomed pan. Add Ghee (1 tsp) in the pan and coat the inner side of the pan. Add a layer of Cooked Rice, Cooked Meat pieces with 1/2 Pieces of Potato. Sprinkle Saffron Infused Milk, Biriyani Masala and Finally Melted Ghee. Create another Layer by following the same pattern. Make sure that the Bottom and the Top layer should be Rice. Sprinkle rest of the Saffron soaked Milk, Biriyani Masala and Ghee. Add Rose water and Keora Water on the top. Cover the pan with Wheat Dough. Place the lid very tightly. You can place the Biriyani pan in a wide pan by filling water initially  1/3^rd of it and bring to boil. If there is still empty space in the wide pan pour more water. Cook for 20 / 30 mints on medium heat. Once done switch off the flame and keep it on stand for another 10 mints.   

Chilli Chicken Gravy (Crispy)

It's a Chinese gravy preparation with crispy feel of chicken. I prepare this as per my own style as I never use MSG (monosodium glutamate) or Ajina as it is extremely bad for our health. I din't feel anything special or different about this ingredients and I completely avoid it not only in this recipe, but in any recipe that I know. This is almost a regular item during weekend because for my kids. The combination of Chicken or Prawn Chowmin with Chilli Chicken Gravy is always a delightful items for them.  

GRAVY CHILLI CHICKEN (CRISPY)

                            

Servings: 6

Ingredients for Preparation of Chicken:

Chicken: 500gms

Ginger: 1.5 tbsp

Garlic: 1 tbsp

White Wine: 2 tbsp

Vinegar: 1 tbsp

Black pepper: 1/2 tbsp

Flour: 3 tbsp (big)

Corn Flour: 2 tbsp

Baking Powder:1/2 tbsp 

Oil: 2 big tbsp (for marination) & additionally for deep frying

Salt: as per taste                               

Preparation of Chicken:

In a bowl take boneless Chicken pieces, Salt, White Wine, Vinegar and Water and fridge it for 1 or 2 hrs.

Take out the marinated chicken and add Ginger/Garlic paste, Black Pepper, Oil (2 tsp) and keep aside for 15 mints. Then add ½ cup Flour, ¼ cup Corn Flour and 1/8 tsp of Baking Powder. Mix well to make a batter.

Deep fry them till it is half cooked and take out the chicken pieces out of the oil and keep aside for 15 mints.

Again put the chicken pieces in the oil and deep fry the same till it becomes golden brown.

Ingredients for Preparation of Sauce:

Water: 1/2 cup

Corn Flour: 1.5 tbsp

Ginger: 1 tbsp (finely chopped)

Garlic: 1.5 tbsp (finely chopped)

Tomato Sauce: 4 to 5 tbsp

Chili Garlic Sauce: 2 tbsp

Soya Sauce: 2 tbsp

Pepper Powder: 1 tbsp

Onion: Cut each pulp in Square

Spring Onion: White part and Green part - Chopped finely

Capsicum: 1 full bowl cut into cubes (red, green and yellow all colors)

Red Chili: 5 to 6 (cut into half)

Sugar: as per taste

Salt: as per taste

Preparation Of Sauce:

In a bowl take ¼ cup of water and mix 1and half tsp of corn flour and keep aside.

Heat a pan and fry Chopped White part of Spring Onion, add finely chopped Ginger and Garlic and fry. Then add Onion Pulps and Tri Color Capsicum (cut into cubed) fry a little and add water-corn flour mixture, Tomato Sauce, Chili Garlic Sauce, Soya Sauce and stir well. Add Salt and Sugar, Black Pepper. Increase the temperature and reduce the liquid mixture to half. Then add Red Chili (cut into half). Switch off the gas and add Crispy Chicken and finally add chopped Green Part of Spring Onion.