Mughlai Paratha goes well with curd, chutney and vegetables. Learn how to make/prepare Mughlai Parantha by following this easy recipe.
Ingredients:
• 300 gm Maida
• 2 Eggs
• 1 tsp Baking powder
• Oil to cook
• Salt to taste
How to make Mughlai Paratha:
• Take a big bowl and mix flour, baking powder and salt.
• Rub the flour with 2 tbsp of oil.
• Add little water at a time and make soft dough.
• Make 8 balls from the dough and roll out into flat thick rounds.
• Apply little oil, sprinkle some flour and fold it into half circle.
• Again apply little oil and flour, fold it lengthwise.
• Now roll it, press down and roll out into square of 8 inches by 8 inches.
• Brush the surface of the paratha with the beaten eggs.
• Turn all four corners towards the middle.
• Heat the girdle and apply oil.
• Cook the paratha on it, applying oil along the edges.
• Fry on both the sides until brown patches appear.
Coffee Banana Shake is a mouth-watering shake. Learn how to make Coffee Banana Shake by following this easy recipe.
Ingredients:
• 2 Bananas
• 1/2 cup Milk
• 1/3 cup strong Coffee (chilled)
How to make Coffee Banana Shake:
• In a blender add coffee, milk and bananas together.
• Whirl until smooth.
• Add ice cubes and serve
Baingan Bhaja is a popular Bengali recipe. Learn how to make/prepare Baigan Bhaja by following this easy recipe.
Ingredients:
• 1 big Brinjal or 2 small Brinjal
• 3 Red Chilies
• 3 Green Chilies
• 1 piece Ginger
• 2tsp Coriander Seeds
• 1tsp Turmeric Powder
• Oil for frying
• Few Lemon slices
• Salt to taste
How to make Baingan Bhaja:
• Cut the brinjal into circular pieces and keep it aside.
• Make paste of green chilies, red chilies, ginger, turmeric powder, and coriander seeds, in a grinder. Now add salt to the paste and mix it well.
• Coat the paste on both sides of the brinjal pieces.
• Heat the oil in a pan and shallow fry the coated brinjal pieces.
• Place the fried brinjal pieces on absorbent paper to do away with extra oil and serve with lemon slices.
Andhra Carrot Curry is a very popular recipe. Learn how to make/prepare Andhra Carrot Curry by following this easy recipe.
Ingredients:
• 9 Carrots
• ½ cup (4 ounces) Moong Dal
• 1 Onion (small)
• 2 Green Chilies
• Curry leaves
• 2 tsp Oil
• 3 Garlic Cloves (crushed)
• 2 Red Chilies
• 1/2 tsp Mustard Seeds (Sarso)
• 1/2 tsp Cumin Seeds (Zeera)
• 1 tsp Chana Dal (Chhola/ Kadale bele/ Kadala parippu)
• 1 tsp Urad Dal (Uddina bele/ Kolai dal/ Biri daali)
How to make Andhra Carrot Curry:
• Wash the moong dal and soak in water for 5 to 10 minutes.
• Chop the onions, green chilies and chop the carrots into small cubes shape
• Heat oil in the pan
• Add crushed garlic and saute for 15 seconds by reducing the flame to sim.
• Then add red chilies, cumin seeds, mustard seeds, urad dal, chana dal and saute till mustard seeds starts making popping sound
• Add chopped onions, green chilies, curry leaves and saute for 5 minutes
• Drain the water from the chopped carrots and moon dal before adding them in the pan
• Add enough salt, red chilli powder and turmeric powder. Stir them well once and close with lid.
• Leave it to cook on low to medium flame for 10 minutes, till the carrots become soft.
• Stir the curry in middle to avoid sticking on the sides of kadai.
Suggestions:
Serve hot with rice or chapati
The Kashmiri Pulao is a very tempting recipe from the Kashmiri cuisine. Learn how to make/prepare Kashmiri Pulao by following this easy recipe.
Ingredients:
• 2 cup Long Grain Rice (basmati)
• 2 cup Milk
• ½ cup Cream Beaten Smooth
• 1 tsp Sugar
• Salt to taste
• ½ tsp Cumin Seeds
• 3 Cloves
• 1 inch Cinnamon
• 3 Cardamoms
• 1 Bay Leaf
• 2 tbsp Ghee
• 1 cup Canned Mixed Fruit, chopped and drained
• 2 - 3 Edible Rose Petals
How to make Kashmiri Pulao:
• Wash rice and soak it for 15-20 minutes.
• In the meanwhile take a bowl and mix milk, cream, sugar and salt in it.
• Drain rice and keep it aside.
• Now, take a pan and heat ghee in it. Put cumin seeds, cinnamon, bay leaf, cardamoms and cloves in it.
• When the seeds start to crackle, add rice and fry in ghee for 2 minutes.
• Add milk and cream mixture to it along with ½ cup water and bring it to boil. When boiled, simmer the flame, cover it with lid and let it cook.
• Make sure that the rice is not overcooked and it can be separated too.
• Now, gently mix it in drained fruit and sprinkle finely broken rose petals over it.
• Serve it hot with dal.
Doodhi Muthia is an ideal tea-time snack prepared from 3 different flours and fresh spices. Learn how to make/prepare Doodhi Muthia by following this recipe.
Ingredients:
• For the muthias
• 2 cups White Pumpkin (lauki), grated
• 1 Onion, grated (optional)
• 1 cup Whole Wheat Flour (gehun ka atta)
• ¾ cup Semolina (rawa)
• ½ cup Bengal Gram Flour (besan)
• 2 tbsp Green Chili-Ginger Paste
• ½ tsp Turmeric Powder (haldi)
• ½ tsp Garam Masala
• ½ tsp Cumin Seeds (jeera)
• ½ tsp Fennel Seeds (saunf)
• Juice of 1 ½ Lemons
• 2 tbsp Sugar
• 2 tbsp Coriander, chopped
• 4 tbsp Oil
• ½ tsp Soda-bi-carbonate
• ½ tsp Asafetida (hing)
• Salt to taste
For the tempering
• 2 tsp Mustard Seeds
• 1 tbsp Sesame Seeds (til)
• ½ tsp Asafetida (hing)
• 4 tbsp Oil
For garnishing
• 2 tbsp Coriander, chopped
• 2 tbsp Coconut, grated
How to make Doodhi Muthia:
• Strain pumpkin and onion to remove excess water. Keep the liquid aside to use for kneading dough.
• Combine pumpkin, onion, whole wheat flour, semolina, Bengal gram flour, green chili-ginger paste, turmeric powder, garam masala, cumin seeds, fennel seeds, lemon juice, sugar, coriander, oil, soda-bi-carbonate, asafetida and salt in a large bowl and knead the mixture to form soft dough.
• Add the vegetable strained liquid to the dough if required.
• Oil your hands and divide the dough in 3 parts.
• Roll out each part into a cylindrical shape about 8 inches long.
• Steam the muthias for 25 to 30 minutes or until they are done. Insert a toothpick in the centre of the muthias and if it comes out clean, they are done.
• Cool them and slice into ¾ inches long pieces and keep them aside.
• Heat oil in a pan. Add mustard seeds. When they start crackling, add the sesame seeds and asafetida.
• Add the sliced muthias to the oil and fry for about 5 to 10 minutes. Remove them when they turn light brown in color.
• Garnish them with coriander and coconut.
• Serve hot with green chutney.
Anise Seed Rolls are are soft, tender dinner rolls. Learn how to make/prepare Anise Seed Rolls by following this easy recipe.
Ingredients:
• 7 gm Active Dry Yeast
• 8 cups All-Purpose Flour
• 2/3 cup Shortening
• 1 cup White Sugar
• 2 tsp Anise Seeds
• 1 liter Water
• 2 cups Milk
• 1 tsp Salt
• 2 Eggs
How to make Anise Seed Rolls:
• Pour the milk into a heated pan and heat just until bubbles form around the edge of the pan.
• Remove from heat and cool to 45 degrees C.
• Dissolve yeast in 1 cup lukewarm water and set it aside.
• Take a large mixing bowl and add the shortening, sugar, eggs, salt, and anise seeds in it, mix well.
• Stir in the milk and yeast mixture and gradually add in the flour.
• Stir until soft dough is prepared. Cover the bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inches thick.
• Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet.
• Cover with a clean cloth, and allow rising until doubled in size, about 1 hour.
• Preheat an oven to 400 degrees F.
• Meanwhile pour water into a pan and bring it to a boil over high heat.
• Dip each roll quickly into the boiling water, and return to baking sheet.
• Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes and serve .
