Jhatpat Utthapam !!

Preparation time: 120 mins
Cooking time: 15 mins

Ingredients:  
For the Utthapam Batter- 

Rice flour (Chawal ka aata): 5-6 table spoon

Gram flour (Besan): 2 tea spoon

Salt: to taste

Red chilly powder: 1/2 tea spoon

Grated ginger: 1 inch piece

Yoghurt: 3 table spoon

Baking powder: 1/8 tea spoon

Water: as required

For toppings (Veggies)-

Onion (finely chopped): 8-10 cloves

Tomato (finely chopped): 4 sprig

Cabbage (finely chopped): 1 cup

Green peas: 1/2 cup

Capsicum (finely chopped): 1 table spoon

Method:

For the Utthapam Batter-
1. Mix all the ingredients together and form a batter with the help of yoghurt.
2. To make the batter reach desired consistency add some water.

3. Keep it aside for an hour for getting it risen.


Let's Prepare Utthapam-
1. Take a non stick pan and grease it properly with oil.
2. Take a ladle full of batter and pour on the center of the pan.
2. When the batter starts flowing on its own towards the circumference of the pan bring the flame to sim.
3. Now, sprinkle the veggies all over evenly on top of the batter spread.

4. Now drizzle some oil from all the sides of the utthapam to get it turned golden brown and crispy.
5. Keep the utthapam covered after drizzling oil, this makes them soft from inside and crispy on the surface.
6. Allow the Utthapam to get flipped after it is crisp from one side.

7. Crisp Utthapams are ready to serve with sambhar/chutney. 


Note:
1. You can add as many veggies as you want of your choice.  
2. You can use mix of different flour (like oats flour, Wheat flour, semolina etc) for making this if you want to add nutrition to your meal.

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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.

Drumstick Curry

Drumstick Curry served hot with steamed rice

Drumstick Curry

Preparation time: 15 mins
Cooking time: 30 mins
Serving: 2 person

Ingredients:
Drumsticks- 2
Potato- 1(Optional)
Onion- 2 medium sized
Garlic- 2 cloves
Ginger- 1 inch piece
Cumin seeds- a pinch
Fenugreek Seeds- a pinch
Mustard seeds- a pinch
Fennel- a pinch
Bay leaves- 2
Elaichi- 1
Black pepper(Freshly Roasted & Crushed)-1/2 table spoon
Green chillies- 1 (You can add more if you like spicy veggies)
Coriander Powder- 1/2 table spoon
Cumin powder (Freshly Roasted & Crushed)- 1/2 table spoon
Turmeric powder- 1/2 table spoon
Mustard oil- 4 table spoon
Salt to taste
Fresh coriander leaves for garnishing


Method:
 1. Cut the drumsticks into small pieces after removing the outer tough covering with the help of a sharp knife, keep them aside after washing thoroughly with water.
2. Chop the potatoes into small cubes, wash and keep aside.

Cut veggies

3. In a grinder take onion, garlic, ginger, chilly and make a fine paste.

4. In a pan take oil and when the oil is warm enough add cumin seeds, fennel, bay leaves, mustard seeds, crushed elaichi, crushed black pepper, fenugreek seeds to it. As they start cracking add the grinder's paste to the pan and fry.
 

Condiments

5. Fry the paste till it start leaving the sides of the pan.
6. Now add turmeric powder, coriander powder and salt to it and mix well.

Condiments getting fried nicely

7. When the sides of the pan start leaving oil, add vegetables to it and mix nicely.

fried veggies full of aroma

8. Cover them with  a lid and let it cook on a low flame.

5. After 2-3 minutes check the veggies and add 2 cup water and cover with a lid, let it cook for the drumsticks and potatoes to get soften.

6. Check after 4-5 minutes, if the water has reduced to 3/2 cup & veggies have turned soft switch the flame off. Add the freshly prepared cumin powder on top and stir gently and again put the lid.

7. After a minute or so take the vegetable out in a serving bowl and garnish with fresh coriander leaves.

Enjoy the curry with steamed rice.
You are all set to have a delicious meal :)