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)

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Happy Cooking!! :) :)

Bizza: Bread Pizza !!

Bizza: Bread Pizza !! (On Tava)

Preparation time: 10 mins
Cooking time: 10 mins
Serving: 2 person

Ingredients:
4 Bread: any type you want (I used Hot Dog bread)
1/2 Capsicum : small diced
1 Onion: finely chopped
1 Tomato: Finely chopped (without pulp)
Mozzarella Cheese: 1 cup (grated)
Oregano: As per taste
Chilly flakes: As per taste
Black pepper powder: As per taste
Pizza spread

Method:
 1.Take the bread and put it on a pre-heated tava on low flame.
 2. When the breads become crispy on the side that was kept on tava, turn the flame off and take out the breads on a plate.
3. Apply pizza spread on the side (which has turned crispy) of all the breads.
4. Now place the cut veggies on top of the spread in a way that each bread gets veggies evenly distributed on them.

4. Sprinkle oregano, chilly flakes and black pepper powder on the breads.
5. Cover the breads with grated cheese.
6. Put the breads on per-heated tava on lowest flame in such a way that all the topping face upward and cover the tava with lid.
7. After 2mins check if the cheese has melt; if not keep it covered for 1 more min and check again.
8. When the cheese is melted put the breads on serving plate.
9. Sprinkle some seasoning on top.
 

Enjoy nice crisp Bizza with sauce...tastes delicious!! :)

Note:

1. You can use corns, broccoli, mushrooms, paneer, soya chunks, green peas or whatever veggies you like for toppings.

Paneer Bread Pops

Paneer Bread Pops

Its a starter snack for a perfect evening.
Preparation Time: 10 minutes 
Cooking Time: 10 minutes 
Servings: 2 Person 

Ingredients:  

• Mashed Paneer                                                                                                      1 cup 
• Boiled Potato                                                                                                         1 cup 
• Finely Chopped Ginger                                                                                           1/4 inch  
• Finely Chopped Green Chilies                                                                                  2
• Oregano Herbs                                                                                                      1/2 teaspoon
• Fresh Chopped Coriander Leaves                                                                           1/4 cup
• Cumin seeds powder                                                                                              1/2 teaspoon
• Refined Oil                                                                                                            For deep frying 
• Bread Slices                                                                                                           6
• Rava or Fine Vermicelli (Crushed)                                                                           1/2 cup     
• Salt to Taste 
• Mint Leaf (Optional)                                                                                          

Method: 

Mix potato, paneer, ginger, chillies, oregano herbs, coriander leaves, cumin seeds powder, finely chopped mint leaves properly and make their 6 small round pops to work as filling.


Take one bread slice, cut the corners of the bread and dip the bread into water just for 3-4 seconds and squeeze out all its water with the help of your palm (make sure the bread does not break). Take one round pop that we have already prepared for our filling and try molding the bread with the shape of filling pop so that the bread covers it from all the sides and no filling is peeping out. Give a proper round shape to these pops with your hands.


Roll the pops with rava or fine crushed vermicelli so that they coat the balls from all the sides evenly.Put the pops in to the pan for deep frying, initially fry them on high flame and gradually reduce the flame and when the balls turn golden brown take them out on oil absorbing paper so that extra oil is absorbed. 

Serve them hot with your favorite green chutney/ ketchup/ dip/ salsa etc.


Note: 1. If you want the pops to be soft from outer coat do not use rava or fine crushed vermicelli for coating the balls, as coating pops with rava or fine crushed vermicelli makes them crisp from outside.2. Ensure that initially you are frying the pops on high flame for 5-6 seconds and then gradually decreasing the flame, as frying the pops on lower flame initially will make them absorb all the oil in them.