Polling For Cooking Competition May 2012
Sab ki sharing
Unsaid words
...Potato Paratha...
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...Ingredients...Wheat flour 250 gm
Potatoes 1 cup (boiled)
Salt ¼ tsp
Red chilli ½ tsp (crushed)
Coriander leaves 1 tbsp (chopped)
Green chillies 2 (chopped)
Cumin ½ tsp (roasted and crushed)
Ghee as required
...Cooking Method...1.
Knead the dough of wheat flour and keep a side for thirty minutes..
2.
Then take a bowl and mix together boiled mashed potatoes, green chillies, red chilli, cumin, salt and coriander leaves..
3.
Make small balls of dough and roll out with a rolling pin..
4.
Spread sufficient potato mixture on one rolled out bread and top it with another rolled out bread..
5.
Press the edges gently to seal and lightly roll out the stuffed paratha with the rolling pin..
6.
Heat a griddle and place stuffed paratha over it on medium high heat..
7.
When one side is cooked, turn it over and apple ghee on cooked side..
8.
Lower the heat to medium and turn over the paratha..
9.
Apple ghee on the other cooked side and turn over again..
10.
When nicely cooked, take it off the griddle.
~Qaid-e-tanhayi~
Chana Dal Paratha.
Ingredients
For filling
1/2 cup - Chana dal
1/2 cup - Coriander leaves, finely chopped
1/4 cup - Onion, finely chopped
1 tsp - Coriander powder
1/2 tsp - Red chili powder
1/2 tsp - Garam masala powder
Salt to taste
For dough
3 cup - Whole wheat flour
1tbsp - Oil / Ghee
Water to knead the dough
Method
1 ) Wash and soak chana dal for 2 to 3 hours. In a pressure cook, cook chana dal with 1/2 cup water. Bring the cooker to full pressure and after the first whistle, take off the stove. Open the cooker after 2 minutes. Dal should be cooked,but not mashed up. Drain off any water if any.
2 ) Mix with chana dal, coriander leaves, onion, coriander powder, red chili powder, garam masala and salt to taste. Mix in well and keep the filling aside.
3 ) To make dough - Mix wheat flour, oil and salt. Mix and rub the flour to get oil and salt mixed well. Then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.
4 ) To roll out the paratha - Make small balls of the dough. Take one dough ball and roll it out with a rolling pin. Take a small amount of filling and place in the center of the rolled out dough. Wrap the dough around the filling ball, close and seal well. Dust some flour and then lightly flatten the dough with hand.
5 ) With a rolling pin, roll out carefully to make a round paratha.
6 ) Heat a tawa or a non-stick pan, on medium heat and place the paratha in it. Smear some oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.
Serve hot with raita.
Sadaf
Pakeeza~
Vampire
Gobi Paratha Recipe
Makes 6-7 gobi parathas
Ingredients:
For the dough:
Wheat flour - 1.5 cups
Salt - as needed
Oil - 2 tsp
Water - as required
For stuffing:
Grated Cauliflower - 3/4 cup
Coriander leaves - 1 tbsp(finely chopped)
Ginger garlic paste - 1 tsp
Turmeric powder - a generous pinch
Garam masala powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Cumin seeds - 1 tsp
Oil - 2 tsp
Salt- as required
Method:
Add the flour, salt, oil and mix well. Add water little by little to make a soft dough. Allow it to rest for atleast 30mins.
Heat oil in a kadai / nonstick pan, add jeera allow it to crackle. Then add ginger garlic paste and saute for 2mins. Then add grated cauliflower, salt, red chilli powder, turmeric and garam masala powder and mix well.
Saute till raw smell of cauliflower leaves then cook it with lid closed for 5mins in sim stirring in between. Sprinkle little water if needed to cook faster. Saute in medium flame for another 5 mins.
By now cauliflower would have turned soft and fried well, add coriander leaves give a quick stir and switch off.The filling is ready now.Now divide the chapathi dough into equal parts and roll into smooth balls.
Flour the surface and roll the chappathi dough slightly thicker. Then add a generous spoon full of gobi filling and gather the dough from all sides sealing it finely.
Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out. Dust flour so that it doesnt stick.
Heat a dosa tawa , transfer the gobi parathas, drizzle little oil and cook on both sides. Serve hot with raita or your favourite sidedish.
Maliha Farhan
چکن پراٹھا
اجزا۔
- چکن آدھا کلو (ہڈی کے بغیر بوٹی کروا لیں
- آٹا تین پیالی (ذرا سا نمک ڈال کر سخت آٹا گوندھ لیں)
- کالی مرچ کٹی ہوئی ایک چائے کا چمچ
- پیاز دو ڈلی (آمیلٹ کی پیاز کی طرح کٹی ہوئی)
- ہرا دھنیا ایک گٹھی (باریک کٹا ہوا)
- پودینہ ایک گٹھی (باریک کٹا ہوا)
- ہری مرچ چار عدد (باریک کٹی ہوئی)
- نمک حسبِ ذائقہ
- لیموں دو عدد
- میدہ ایک کھانے کا چمچ (ذرا سے پانی میں گھول لیں)
- پانی ایک پیالی (چکن بوٹی ابالنے کیلئے)
- تیز پات دو عدد
- لہسن کے جوئے دو عدد
- کالی مرچ ثابت دو عدد
- نمک تھوڑا سا
- ڈالڈا کوکنگ آئل حسبِ ضرورت
ترکیب۔
چکن بوٹی میں ابالنے والے اجزاء ڈال کر ابال لیں۔
اس طریقے سے ابالنے کے بعد چکن کی بساند ختم ہو جاتی ہے۔
جب گَل جائے تو نکال کر باریک پیس لیں۔
پھر پودینہ، ہرا دھنیا، ہر ی مرچ، پیاز، کالی مرچ ملاکر اچھی طرح گوندھ لیں تاکہ سب چیزیں یک جان ہو جائیں۔
پھر نمک اور لیموں کا رس ملا ملیں۔ توا گرم کریں۔
دو دو پیڑے بنائیں۔
ایک پیڑے کو روٹی کی طرح بیل کر تیار کیا ہوا چکن کا پیسٹ پھیلا کر ڈال دیں۔
اطراف میں چاروں طرف ذرا ذرا سا میدہ لگائیں۔
دوسری روٹی بیل کر اس کے اوپر رکھ کر کناروں کو دبا دبا کر بند کر دیں۔
پھر توے کے اوپر ڈال کر روٹی کی طرح سینک لیں۔
جب سک جائے تو لکڑی کے چمچ سے ڈالڈا کوکنگ آئل لگا لیں مزیدار چکن پراٹھے تیار ہیں۔
ہری مرچ کی چٹنی، دہی کے رائتے کے ساتھ گرم گرم سرو کریں۔
لکڑی کے چمچ کے ساتھ تیل یا گھی لگانے سے پراٹھا نرم رہتا ہے۔
Jam 786
Mano Rana
Recipe of Keema Paratha
Ingredient:
Ingredient NameUnitQuantity Atta (Wheat Flour)
cup
1
Chilly powder
tsp
3/4
Chopped coriander leaves
bunch
1/2
Chopped green chillies
number
2
Chopped onion
number
1
Chopped tomatoes
number
1
coridaner leaves
bunch
1/2
Cumin powder
pinch
pinch
Garam masala
tsp
1/2
ginger garlic paste
tsp
4-6
Meat (leg portion)
grams
500
oil
tsp
1
Salt
tsp
3/4
Tumeric Powder
pinch
1
Directions | How to make Keema Paratha Take one cup Atta mix in a bowl with pinch of salt,oil and water and keep it a side.
Remove bones, skin and fat from meat and cut into 1" to 2" size pieces and mince it.
Take a pan add oil ,Fry onions,salt, turmeric garlic and ginger, green chillies, Add tomatoes one the tomatoes are dry then minced meat keep mixing, then add cumin powder,garam masala,coriander powder, chilli powder,garama masala cook till the meet becomes dry, once it is done add coriander leaves.
Trasnafer it in a plate to cool down.
Now take atta as dumpling take equal quantity of stuffing, and stuff this in atta and make a chapati.
Take a pan cook both the sides with butter or ghee.
Note:
is k sath ketchup n mayonese ko mix kr k, sauce banaien n wo parathay pay spread kr k.. role bana k serve karien... yummmy X_X
its added from myside... mainay yeh try kia hai.. really very yummy
Anaya
Ingredients
1 cup wheat flour
Salt to taste
2 onions chopped finely
1/2 cup grated cheese
Finely chopped coriander leaves
1 green chilli finely chopped
Make a soft dough of wheat flour, salt and water and keep covered under a wet cloth for 1/2 hour. Make medium sized balls of it.
Mix the onions, cheese, bit of salt, green chillies and coriander leaves.
Roll out the dough into a thick chapati. Place the filling of onion and cheese in it and fold it from sides like a circle. or square
Cook on hot tava with some oil or ghee till done on both sides and brown spots appear.
Serve hot with pickle/curds.
It would be divine to have hot cheesy parathas on a rainy/cold day..Sending these over to Shanthi
Raniii
Ajwain Paratha
Ingredients:
Atta ............................................ 1 1/2 cups
Besan .......................................... 1/2 cup
Ajwain or carom or bishop seeds .......... 1tsp
Salt ............................................. a pinch
Oil .............................................. 1 1/2 tbsp
Red chilli powder ............................ 1/2 tsp or to taste
Hing ............................................ a pinch
Turmeric ....................................... 1/4 tsp
Yogurt .......................................... 1/4 cup
Ghee or oil for pan frying
Method:
1. In a medium mixing bowl add besan and atta and salt and mix well.
2. Add yogurt, sesame seeds, red chili powder, ajwain, asafoetida, hing, turmeric and 1 1/2 tbsp oil. Mix everything well. Knead into a soft yet firm and smooth dough, with sufficient water. Cover and leave aside for 10 -15 minutes.
3. Make small equal portions of the dough, dust in dry flour and roll out like a roti.
4. Place a tawa on medium heat. Place the rolled roti on the tawa. Flip the roti when a few blisters start to appear. Apply little oil and cook on both sides.
5. Serve immediately with some yogurt and aloo bhunjiya or store in an insulated container. ENJOY!
