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Stuffed Tomato & Capsicum

http://www.khushkhazana.com/

Preparation time: 20 mins

Cooking time: 25 mins

Serving: 2 person

Ingredients:

For Potato Stuffing-

Potato boiled and mashed: 2 cup

Onion chopped: 1 small

Green chilly chopped: 2 large

Tomato pulp:of 4 tomatoes which we have hollowed for stuffing in aloo masala

Coriander powder: 1 table spoon

Turmeric powder: 1/4 tea spoon

Cumin seeds: 1/5 tea spoon

Desi ghee/oil: 2 table spoon

Salt to taste

Coriander leaves chopped

For Tomato & Capsicum Covering-

Tomato washed and hollowed by taking out all the pulp: 4

Capsicum washed and hollowed by taking out all the seeds: 3 table spoon

Salt: a pinch

Turmeric powder: a pinch

Method:

For Potato Stuffing -
1. Take mashed potato in a bowl.

2. Take a pan with desi ghee warm it.

3. Add cumin seeds and chillies to it.

4. Now,add chopped onions to it and fry.

5. Add turmeric powder, coriander powder, salt and tomato pulp to it and fry till it sticks to the pan and leaves oil from sides.

6. Add mashed potato and mix well.

7. Sprinkle coriander leaves and keep it side to get cool down.

Lets make Bharawaa Tamatar aur Shimla Mirch-

1. Hollow the pulp and seeds from tomato and capsicum.

2. Stuff the hollowed tomato and capsicum with potato filling.

3. Shallow fry these stuffed tomatoes and capsicum.

4. Serve it when the outer covering is soft with onion slices and lemon and coariander leaves. 

Enjoy the delicious, smokey "Stuffed Tomato & Capsicum" with chapati:) 

Khatti Meethi Chatkedaar Daal Dhokli

Preparation time: 20 mins

Cooking time: 15 mins
Serving: 1 person

Ingredients:

For Dhokli Dough-

Weat flour: 1 cup

Gram flour: 1 tablespoon

Salt:1/4 tea spoon

Carrom seeds (ajwain): 1/8 teaspoon

Red chilly powder: 1/6 teaspoon

Oil: 1 teaspoon

Water: to form a firm dough

 

For Daal-

Toovar/Arhar daal: 1/2 cup

Tamarind pulp or lemon juice: 3 table spoon

Salt: to taste

Turmeric powder: 1/2 tea spoon

Jaggery: 1/2 inch piece

For Tempering-

Cumin seeds: 1 tea spoon

Onion (chopped): 1 small

Tomato (chopped): 1 small

Red chilly: 1

Heeng: 1 pinch

Butter: 2-3 teaspoon

Refined oil: 1 teaspoon

Curry leaves: 1 sprig 

Coriander leaves (finely chopped): 1 tablespoon

Method:

For Dhokli Dough -
1. Mix all the ingredients in a large bowl.

2. Form a dough with the help of water.

3. Cover with a cloth and let it settle for 10 minutes.

4. Now after 10 minutes divide the dough into two parts and roll each of them as a flat roti but thicker than a roti.

5. Follow these pictorial instructions:

For Daal-

1. Soal the thoroughlt washed lentil for about 30 minutes before cooking it.

2. Put the daal in pressure cooker along with other ingredients as listed in the ingredient's column.

3. Pressure cook the daal for about 5-6 whistles.

4. When the pressure is over from the cooker keep this daal aside. 

Lets cook Daal Dhokli-

1. Put the pressure cooker on high flame and add all the dhoklis prepared in it.

2. Stir it gently and bring the flame to low to get it simmered nicely.

3. Let it cook for 5-6 minutes till the dhoklis turn soft.

Tempering-

1. Take a small pan, add oil to it let it get hot.

2. Add heeng and cumin seeds to it, let it crackle.

3. Add curry leaves and chilly (broken into two) and sliced onion to it, fry it.

4. When the onions turn translucent add tomato and fry till mashed.

5. Pour it over the plate of Daal Dhokli.

6. Garnish with coriander leaves.

 

Enjoy the delicious, Hot one pot meal "Daal Dhokli" :) 

White Sauce Macaroni

White Sauce Macaroni

White Sauce Macaroni

Preparation time: 20 mins

Cooking time: 15 mins
Serving: 1 person

Ingredients:

For boiled Macaroni-

Macaroni: 1 cup

For White Sauce-

Butter: 2 teaspoon

Garlic (crushed): 1 clove

All purpose flour: 1/2 teaspoon

Milk: 1/2 cup

 

For Dressing-

Carrot, Capsicum, Beans (small diced): 1/3 cup

Onion (chopped): 1 small

Tomato (chopped): 1 small

Grated cheese: 1/2 cup

Red chilly flakes: 1/8 teaspoon

Oregano flakes: 1/4 teaspoon

Butter: 2-3 teaspoon

Refined oil: 1 teaspoon

Salt: to taste

Tomato sauce: to taste

Coriander leaves (finely chopped): 1 tablespoon

Method:

For Boiling the Macaroni-
1. Place a pan on burner half filled with water, salt and 1 tea spoon of oil.

2. let it come to a boil.

3. Pour the macaronis in it for getting boiled.

4. Check the macaronis after 5-6 mins, if they have been boiled turn the burner off.

5.Drain out the hot water from the pan and wash the macaronis with cold water so as to make then non sticky and keep aside.

For White Sauce-

1.Take a pan, add butter in it and let it get warm.

2. Add minsed garlic and saute till it is light brown.

3. Add all purpose flour to it and saute for 30 seconds.

4. Add milk slowly so that no lumps are formed and keep stirring.

5. Take out the white sauce in a bowl and keep aside.

6. Add chilly flakes and oregano spices to the white sauce to be used later.

Lets cook our macaroni-

1.Take a pan, add oil and butter and let it get warm.

2. Add diced vegetables and saute.

 

2. Saute the veggies well for a minute and then add onions.

3. When the onions turn pink, add the chopped tomatoes.

4. Now add the macaronis in the pan and stir with a light toss.

5.Grated the cheese and mix it in the macaroni along with the white sauce.

6. Toss the macaronis well with all the ingredients, sprinkle salt to taste, add tomato ketchup.

7. Garnish the macaronis with cilantro leaves and they are ready to be served hot.

Enjoy the delicious, Hot and cheesy White Sauce Macaroni :) 

Note: 

1. You can make this recipe replacing the macaronis with pasta of your choice.

Paneer Stuffed Aloo Tikki

 

Paneer Stuffed Aloo Tikki

Paneer Stuffed Aloo Tikki 

Preparation time: 20 mins

Cooking time: 15 mins
Serving: 2 person

Ingredients:

For Covering of the Tikki-

Boiled & finely mashed potato: 200 grams

For Stuffing of the Tikki-

Grated cottage cheese (Paneer): 150 grams

Chopped Ginger: 1 Inch

Red chilly powder: 1/2 teaspoon

Garam Masala: 1/8 teaspoon

Dried mango powder (Amchoor): 1/4 teaspoon

Chaat Masala: 1/8 teaspoon

Salt: to taste

Coriander leaves (finely chopped): 1 tablespoon

Desi ghee/refined oil: for shallow frying the tikkis

For garnishing of the Tikki-
Imli ki Khatti Meethi Chutney
Hare Dhaniye ki Chutney
Dahi Rayta 
Grated Salad of Radish & Carrot

Method:

For Stuffing of the Tikki-
1. In a bowl take the grated paneer.

2. Add all the ingredients and mix them well.

3. Adjust the salt as per taste.

4. Divide the stuffing mixture into 6 portions.

Making the Tikki-

1. Take the boiled mashed potato in a plate.

2. Grease your palm with some oil.

3. Take 2 spoonful of mashed potato prepared for making the covering of the tikki in your hands.

4. Now flatten it and make space for the stuffing in the center.

5. Put 2 tablespoon stuffing at the center of the flattened covering of aloo and start folding it in such a way that the covering covers the stuffing from all the sides.

6. When all the tikkis are made place them on the a tava and add oil from the sides of the tikki.

7. Keep shallow frying the tikkis till they are nice crisp and golden brown.

8. Take the tikkis out on serving plate and decorate with Dahi Rayta; Imli ki Khatti Meethi Chutney; Hare Dhaniye ki Chutney and Grated Salad of Radish & Carrot.

Enjoy the Crisp, Hot and Delicious Paneer Stuffed Aloo Tikkis - Home made :) 

Please try these Paneer Stuffes Aloo Tikkis at home and let me know how it made you feel delighted :)

Note: 

1. You can prepare the stuffing with any other ingredient of your choice for eg. mushrooms, mix veggies, dry fruits, seasonal fruits seasoned with some condiments.