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Showing posts with the label Parathe

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Vegan Mixed Veggie Thepla

on September 22, 2021

Parathe Vegan Recipes Vegetables

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Paneer Pyaz / Cheese Onion Paratha

on June 24, 2015

Indian Bread North Indian Cuisine Paneer Recipes Parathe

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Avocado Roti / Paratha

on April 28, 2015

Indian Bread Parathe

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Lachha Paratha / Kerala Paratha

on September 24, 2014

Indian Bread North Indian Cuisine Parathe

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Egg Bhurji (Scrambled Eggs) Paratha

on April 05, 2013

Egg Recipes Non Vegetarian Parathe

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Gluten free Zucchini Paratha / Flatbread

on January 28, 2013

Gluten Free Recipes Indian Bread Parathe Vegan Recipes

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Jowar Methi Thepla / Paratha

on January 16, 2013

Gujarati Cuisine Indian Bread Parathe

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Palak Paneer Paratha

on September 02, 2011

Indian Bread Paneer Recipes Parathe

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Gajar (Carrot) Parathas

on February 16, 2011

Indian Bread Parathe

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Pudina Aloo Paratha

on October 17, 2010

Indian Bread Parathe

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Aloo Matar Paratha

on October 08, 2010

Indian Bread Parathe

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Shalgam (White Turnips) Paratha

on September 17, 2010

Indian Bread Parathe

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Beetroot (Beet) Paratha

on August 23, 2010

Indian Bread Parathe

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Spinach Carrot Paratha

on August 07, 2010

Indian Bread Parathe

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Broccoli Paratha

on July 13, 2010

Indian Bread Parathe

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Cabbage (Pata Gobi) Paratha

on April 07, 2010

Indian Bread Parathe

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Aloo Methi Paratha

on March 26, 2010

Indian Bread Parathe

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Mooli (Radish) Parathe

on March 15, 2010

Indian Bread Parathe

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Aloo Paratha

on March 10, 2010

Indian Bread Parathe

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Palak/Spinach Paratha

on January 19, 2010

Indian Bread Parathe

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Popular Posts

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...

Konkani Vali Ambat

Vaali Ambat or Vaali Bhaji Randayi is a Konkani coconut curry recipe. This leafy vegetable is known as Vaal or Vali Bhaji in Konkani, Mayalu in Marathi and Basale Soppu in Kannada. I guess its English names are Malabar Spinach or Chinese Spinach . There are a few variations to this Vaali Ambat - one is made adding papaya, another one with sukke sungta/dry prawns and third with bikan/jackfruit seeds. Ingredients: Vaali Bhaji/Mayalu/Basale Soppu - a bunch Toor Dal/Split Pigeon Peas - 1/4 cup Onion - 1 small Garlic/Lasun - 4 big cloves Grated Coconut (Fresh or Frozen) - 1 cup Dry Red Chillies - 5 Coriander Seeds/Dhane - 1 tbsp Tamarind/Chinch/Chincham - about 1/2 tsp Turmeric/Haldi - 1/4 tsp Salt Oil How to prepare Vaali Randayi: Separate the leaves (paalo in Konkani) and stems (dente in Konkani) of vaali bhaji. Roughly chop the washed leaves. Use the tender stems and cut it into big pieces. Medium chop the onions. Crush the garlic cloves. Wash ...

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family. My Mom used to make this stir fry very often. Just like cabbage, this vegetable in available in two colors - green and purple. I was quite hesitant about the purple one, as I haven't seen that back in India. Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Ricotta Cheese Gulab Jamun

Gulab Jamun is one of the popular Indian sweets made of Khoya or Mava. Till date, I used to prepare Gulab Jamun using milk powder, as Mava is not easily available here. Recently, I started using Ricotta Cheese as an alternative to Mava for Mithai like Kalakand and Rasmalai . Today I tried this Italian Cheese for our desi Gulab Jamun and it turned out excellent. Ingredients: Ricotta Cheese - 15 oz (425 gm) All Purpose Flour/Maida - 2 1/2 tbsp Baking Soda - 1/8 tsp Sugar - 1 3/4 cups Water - 1 3/4 cups Lemon Juice - 1 tsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Oil or Ghee for frying How to prepare Indian Gulab Jamun using Ricotta Cheese: Preparing Sugar Syrup: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Heat sugar and water in a vessel. Bring it to a boil. Cook at low flame until the sugar syrups turns sticky (one thread consistency). When you touch the sticky syrup, you can see a single thread forming ...

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal) Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

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