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" :) 

Creamy Malayi Kofte

Malayi Kofte

Preparation time: 25 mins
Cooking time: 20 mins
Serving: 2 person

Ingredients:  
For Kofte-
For Covering of Kofte-

Fresh cottage cheese (Grated): 200 gram

White bread slice: 1

Cornflour: 2 tea spoon

Elaichi powder :1/4 tea spoon

Salt: 1/2 tea spoon

Refined oil: for frying

For Filling of Kofte-

Raisins: 2 table spoon

Ginger (chopped): 2 inch piece

Green chillies (finely chopped): as per taste

Coriander leaves (finely chopped): 1/2 cup

Elaichi powder

For Gravy-

Onion paste: 1 large

Tomato puree: 2 large

Ginger paste: 1 inch piece

Oil: 2 table spoon

Cumin seeds: 1 tea spoon

Bay leaves: 2

Clove powder: 1/20 tea spoon

Cinnamon: 1/4 pinch 

Turmeric powder: 1/4 tea spoon

Coriander powder: 1/4 tea spoon

Kasoori methi: 1/4 tea spoon

Red chilly powder: 1/4 tea spoon

Garam masala: 1/8 tea spoon

Cream: 1 cup

Butter: 2 table spoon

Salt: to taste

Water: as required for the consistency of the gravy
Shredded cottage cheese: for garnish
Coriander Leaves: for garnish

Method:

For Covering of Kofte-
1. Mash all the things properly except the oil, make 10 equal portions out of it and keep aside.
2. Chop all the things finely and mix well, keep aside.
 

kofta filling

filling mixture

Kofte ball preparation

3. Now take one portion and flatten it on your palm evenly.

Paneer ball spread on palm

4. Keep a tea spoon of filling mixture in the center of it.

Kofte filling phase

5. Roll the balls covering the filling in such a way that filling it is nicely sealed from all the sides. You can take help of corn flour while doing so as it is a great binding agent.

Rolled Kofte

6. Now perform the same action with rest of the nine portions as well and keep the kofte ready for frying.

All rolled kofte are ready for frying

7. Now fry the kofte till they turn nice golden brown in color.

For Gravy-
1. Take a kadhayi add oil on a medium flame.
2. When the oil is warm add cumin seeds, bay leaves, clove powder and let them leave their aroma in oil.
3. Now add onion and ginger paste to it and fry till they start leaving oil from sides of the kadhayi.
 

Onions, ginger paste n masale

 4. Now add tomato puree and all the spices except kasoori methi and keep frying it till it starts spreading nice aroma in your kitchen.]

5. Now add cream and kasoori methi and keep stirring.
6. Add water for getting the desired consistency and let it cook for a minute or so.
7. When gravy has reached the desired thickness turn the flame off and bring the gravy into a serving bowl.
8. To this add butter/cream and kofte.
9. Garnish with shredded paneer and coriander leaves.

Our Malayi Kofte are ready to enjoy with Naan/ roti/ parathe/ jeera rice/ pulao (Whatever you like to accompany with).

Note:
1. You can roll the kofte in any shape you want, I have made them cylindrical.
2. You can add cashew nut paste also in the gravy to make it even even richer :)

If you like the recipe please subscribe to my blog.

Happy Cooking!! :) :)

Hare Matar ke Parathe

Green Peas Parathe with dahi and tomato sauce

Preparation time: 15 mins
Cooking time: 15 mins
Serving: 2 person

Ingredients:  
For Stuffing-

Fresh Green peas: 500 gram

Garlic cloves  :3-4 (If you do not like the taste of garlic, you can avoid it. I love the taste of garlic when minsed and sauted well)

Green Chillies chopped: 2

Asafoetida powder :1/4 tea spoon

Cumin seeds: 2 tea spoon

Cumin seeds powder: 1 table spoon

Ginger: 2 inc piece (Crushed)

Turmeric powder: 1/2 tea spoon

Coriander leaves chopped: 1/2 cup

Oil: 2 table spoon (for sauteing the peas and some for making parathas)

Salt 

Sugar: 1 tea spoon

  

For Dough-

Wheat Flour: 2 cup

Ajwain: 1 tea spoon

Oil: 2 tea spoon

Salt: 1/2 tea spoon

Water: as required to kneed a soft dough

Method:

For Stuffing-
1. Keep a pan on the flame and add oil to it, when warm add cumin seeds to it.
2. When the cumin seeds start spluttering add asafoetida powder, chillies, minsed garlic and ginger; keep stirring until nicely brown.
3. Now add the green peas in the mixture of the pan by giving a quick stir.
4. Add turmeric powder and salt to it and add some water also (quantity of water should be as it gets absorbed by the time peas are nicely cooked)
5. Now cover the peas with a lid for about 5 minutes.
6. Check if the peas are cooked to soft, if not cover for another 2-3 minutes with adding some amount of water as required.
7. Now check again if the peas are cooked, if yes add the sugar and mix well.

Bhunta hua matar

8. Now mash the cooked peas with the help of a spatula so the mixture is coarsely grinded and take out in a bowl.
9. Add coriander leaves, give it a mix  and divide them into 6 portions and keep aside.

Green pea filling is ready

  
For Dough-
1. In a bowl take all the ingredients and make a nice soft dough for making parathas.
2. Divide the dough in to 6 equal size portions for making 6 paratha.

Making Parathe-
1. Take a portion of the dough, smoothen it with your palm.
2. Flatten it with the help of your fingers by making a deep space in the middle.
3. Now take one portion of the peas filling and place it in the deep space created by your fingers in the loyi of paratha.

filling in the loyi

4. By folding and spreading the edges of the loyi try to seal the paratha from all the sides so that filling is not seen from any side.

Sealed loyi after filling has been covered

5. After this, place the loyi on a flat surface and flatten it with light fingers so that the filling gets spread evenly all over the loyi.
6. With the help of belan roll the loyi with light hands to make the paratha.
7. Place it over a pan and prepare the paratha by applying oil on both sides till it becomes crispy and golden brown in color.

tave pe paratha

Our Green Peas Parathe are ready to enjoy with Dahi Rayta/ chutney/ sauce/ dip/ salsa (Whatever you like to accompany with)

If you like the recipe please subscribe to my blog.

Happy Cooking!! :) :)

Kadhayi Paneer with mouth watering Daal ke Parathe

Daal Parathe with Kadhayi Paneer

 

Kadhayi Paneer with mouth watering Daal ke Parathe

Preparation time: 30 mins
Cooking time: 20 mins
Serving: 2 person

Ingredients:
For Kadhayi Paneer-

 Cottage cheese/Paneer: 200 gram

Medium sized onion (cut in cubes) : 2

Medium sized green capsicum (cut in cubes): 1

Medium sized tomato (cut in cubes): 2

Ginger: 2 inc piece (Crushed roughly)

Green chilly: 2 (Crushed roughly)

Turmeric powder: 1/2 tea spoon

Kasoori methi: 1/2 tea spoon

Cumin seeds

Oil: 5 tea spoon

Salt: to taste

For Kadhayi Paneer Masaala-

Coriander seeds: 2 table spoon

Bay Leaves: 2

Cloves: 2

Elaichi: 1

Black paper: 6-7

Cumin seeds: 2 table spoon

For Daal ke Parathe-

I had a cup of left over daal in my fridge, so I thought of utilizing it by making nice flavorful parathe out of it :) 

For this I needed the following ingredients:

Wheat flour: 1 cup

Gram flour (besan): 2 table spoon

Kasoori methi: 1/2 table spoon

Ajwain: 1/2 tea spoon

Small sized onion (finely chopped): 1

Red chilly powder: 1/4 tea spoon

Salt: 1/4 tea spoon

Oil: 1 tea spoon (for kneading the dough)

Oil: for making the parathe

Method:

For Kadhayi Paneer Masaala-

1. Keep a pan on the flame and when the pan is warn enough let all the condiments poured in it.

2. Keep stirring them all the time by keeping the flame on simmer.

3. When a nice aroma starts coming out from the pan's condiment, they have been roasted nicely.

4. Switch the flame off and let the condiments get cooled down to room temperature.

5. When they are at room temperature, grind them coarsely and keep aside to be used later.

Coarsely grind condiments

For Kadhayi Paneer-

1. In a pan take oil and switch the flame on to high flame, add cumin seeds.

2. when the cumin seeds start spluttering, bring the flame to medium and add ginger and chilly.

3. Keep stirring the mixture for 30 seconds.

4. Meanwhile cut the cottage cheese into small pieces (as you like the shape and size) and keep aside.

5. Add onion followed by capsicum keep stirring them.

Onions tossed

Capsicum added

6. When the onions are turning pink in color add tomatoes and cover it for a minute.

Tomatoes added

7. Open the lid and add turmeric powder and salt to it.

8. Let it simmer for one more minute.

9. Now, add the paneer cuber into it and the kadhayi paneer masala prepared along with kasoori methi; mix well with light hands so that the paneer is not broken.

Cottage cheese added

10. Cover with a lid and let it simmer for 2 minutes by adding some water (I used just 1/4th cup of water; you may add water as to how thick you want the gravy to be).

11. Garnish with fresh coriander leaves and ginger julienne.

Kadhayi Paneed is ready!!

For Daal ke Parathe-

1. Take a bowl and mix all the ingredients for preparing the dough for parathe.

2. When the dough has been prepared, keep it aside for 15-20 mins to rest.

3. Now make small pede from the dough and roll it in round or triangular shaped parathe (as you wish to make them).

4. On a heated tava place the nicely rolled paratha and cook it untill it turns out nice and crisp from both the sides by applying some oil over its both the surfaces.

Daal Paratha

 You parathe are ready to serve with nice aromatic Kadhayi Paneer. You can accompany it with some sweetened curd  or chaach as you like it. :) :)

Note:

1. You can use Soya Tofu in place of Paneer as it is rich in protein, less in fat and if thought economically a cheaper option to cottage cheese.