17 December 2016

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Broccoli stuffed paratha recipe - Broccoli paratha

Broccoli stuffed paratha recipe - This is an easy to prepare paratha which can be served with subzis, chutneys, pickle and raita. Even you can eat this paratha with a dollop of ghee or butter. There are many ways to make parathas such as stuffing method, mix and roll method like thepla, and double roti method. Stuffing method which I have followed in this recipe is the most popular way of making parathas. I have already posted several paratha recipes adopting various methods. Do try these recipes and enjoy. 

The broccoli filling is very easy to prepare with broccoli and other basic ingredients which are easily available in the kitchen. Broccoli takes only a few minutes to cook. So, it can be prepared in the morning rush to serve as a breakfast and to pack in the lunch box. This is a filling dish which can also be served during lunch and dinner.
Broccoli Stuffed Paratha Recipe
broccoli stuffed paratha in a serving plate
Prep time : 20 mins    
Cook time : 30 mins    
Total time : 50 mins
Recipe type :  Paratha-Indian flat bread
Cuisine : Indian  
Yield : 7 Parathas
Author : Vidya Chandrahas

Ingredients 
  • 300 grams broccoli or 4 cups grated broccoli
  • 1 ½ tsp chilli powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp garam masala
  • 3/4 tsp salt or as required
For the tempering
  • 2 tbsp oil or as required
  • 1 tsp cumin seeds / jeera
  • 1/4 tsp asafoetida / hing
For the dough
  • 2 cups wheat flour
  • Salt to taste
Method
  1. Clean and wash the broccoli thoroughly. Grate them in a large plate and set aside. 
  2. Heat oil in a pan. Add cumin seeds, allow to crackle. Add the asafoetida and saute till it releases nice fragrance. Add the grated broccoli and mix well.
  3. Add the chilli powder, turmeric powder, garam masala, salt and saute for a minute.
  4. Cook covered on low flame for 10 minutes or till the broccoli become soft. 
  5. In the meantime, combine the wheat flour and salt in a large plate. Gradually add water and knead to make a soft dough. Cover with lid and set aside for 10 minutes. 
  6. Take a large lemon sized dough and roll out a poori sized roti. Place 2 tbsp of broccoli mixture on the roti.
  7. Lift the edges to the top and join them to make a round ball. Slightly flatten the dough ball with hand and coat with wheat flour.  Roll out gently to make a paratha. 
  8. Heat a griddle and pour 1/4 tsp oil on it. Place the paratha and cook on medium flame till dark spot appears from the base. 
  9. Pour 1/4 tsp oil on top and spread. Flip and cook  till brown spot appears from both sides. 
  10. Serve hot with subzis, raita, yogurt and pickles.
Broccoli stuffed paratha - step by step pictures

1.  Clean and wash the broccoli thoroughly. Grate them in a large plate and set aside.
2.  Heat oil in a pan. Add cumin seeds, allow to crackle. Add the asafoetida and saute till it releases nice fragrance. Add the grated broccoli and mix well.
3.  Add the chilli powder, turmeric powder, garam masala, salt and saute for a minute.
4.  Cook covered on low flame for 10 minutes or till the broccoli becomes soft.
5.  In the meantime, combine the wheat flour and salt in a large plate. Gradually add water and knead to make a soft dough. Cover with lid and set aside for 10 minutes. Take a large lemon sized dough and roll out a poori sized roti. Place 2 tbsp of broccoli mixture on the roti.
6.  Lift the edges to the top and join them to make a round ball. Slightly flatten the dough ball with hand and coat with wheat flour.
7.  Roll out gently to make a paratha. Heat a griddle and pour 1/4 tsp oil on it. Place the paratha and cook on medium flame till dark spot appears from the base. Pour 1/4 tsp oil on top and spread. Flip and cook  till brown spot appears from both sides.
8.  Serve hot with subzis, raita, yogurt and pickles.

14 December 2016

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Eggless walnut banana muffins recipe

Eggles walnut banana muffin is a delicious, easy to make variety of muffin. It is full of flavors and is prepared without using eggs. These muffins are liked by both adult and kids. This can be served as a tea time snack and even packed in the snack box for school going kids. You can make it rich by adding dry fruits like cashew nuts and almonds. Walnuts become soft and tastes great when it is soaked. Also check out some other eggless cake recipes which I have posted earlier. Do try this delicious muffins. Here is how to make walnut banana muffins recipe with step by step pictures.

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Walnut Banana Muffins
Prep time : 
Cook time : 
Total time : 
Recipe type : Muffins
Cuisine : World
Yield : 10 muffins
                  

Ingredients 
  • 1 cup walnuts, soaked
  • 1/2 cup butter
  • 1/2 cup sugar powder
  • 2 ripe bananas, mashed
  • 1/2 tsp lemon juice
  • 1 cup wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp corn flour
  • 1/2 cup milk
Method
  1. Preheat the oven at 180 degree Celsius for 10 minutes
  2. Wash and soak the walnuts for 3 - 4 hours. Drain water and chop the walnuts into small pieces. Keep it aside
  3. Combine together the wheat flour, baking soda, baking powder and corn flour. Sieve them twice. Set aside.
  4. Peel and mash the banana well. Keep it aside.
  5. Put the butter in a bowl and whip till the butter become light and smooth. 
  6. Add the  sugar, mashed banana and lemon juice. Mix well till they combine well.
  7. Add the wheat flour mixture to the above prepared banana-butter mixture.
  8. Add milk. Reserve 1/4 cup of chopped walnuts and add the remaining walnut pieces. 
  9. Cut and fold the muffin mixture till all the ingredients combine well.
  10. Grease the muffin tray and pour the mixture till 3/4 part of the muffin moulds. 
  11. Garnish with the walnuts and bake in the oven at 180 degree Celsius for 25 minutes. 
  12. Rest in the oven for 5 minutes. 
  13. Then remove the walnut banana muffins and serve.
Walnut banana muffins - step by step pictures

1.  Wash and soak the walnuts for 3 - 4 hours.
2.  Drain water and chop the walnuts into small pieces.
3.  Put the butter in a bowl and whip till the butter become light and smooth.
4.  Add the sugar powder, mashed banana and lemon juice.
5.  Mix well till all the ingredients combine well. 
6.  Combine together the wheat flour, baking soda, baking powder and corn flour. Sieve them twice.
7.  Add the sieved flour to the banana and butter mixture. Add the milk.
8.  Reserve 1/4 cup of chopped walnuts. Add the remaining walnut pieces.
9.  Cut and fold the mixture till all the ingredients combine well.
10.  Grease the muffin moulds and pour the mixture upto  3/4 part of the mould as shown below. Garnish with chopped walnuts.
11.  In the meantime, preheat oven at 180 degree Celsius for 10 minutes. Bake in the oven at 180 degree Celsius for 25 minutes. Further, rest in the oven for 5 minutes.
12.  Separate the walnut banana muffins and serve.

23 September 2016

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Beetroot soup recipe

Beetroot soup recipe - Warm and comforting beetroot soup which can be prepared within half an hour. Today I am going to share with you all a very easy to prepare beetroot soup recipe for rainy and winter days. I make variety of soups often during these seasons. Beetroot also called as beet is an easily available vegetable throughout the year. Beetroots are used to make juice, salad, stir fry, parathapulav, raita and so on. 

This is a healthy soup with lots of medicinal benefits. Beetroot has high amount of carbohydrates and sugar contents. Therefore after consuming this soup one may remain energetic for a long time. The medicinal benefits of beetroots are many. Raw beetroot helps to lower blood pressure and it boosts stamina. Beetroot has lots of soluble fiber and also contains nutrients like vitamin C, vitamin B, potassium and manganese.  

Beetroot Soup Recipe
Prep time : 
Cook time : 
Total time : 
Recipe type : Soup
Cuisine : World
Yield : Serves 2
Author : 

Ingredients 
  • 2 medium sized beetroots
  • 1 large sized tomato, chopped
  • 1 medium sized onion, chopped
  • 1/4 inch fresh ginger, chopped
  • 2 tsp black pepper 
  • 1 tbsp corn flour
  • 1 tsp pepper powder (optional)
  • 1 tbsp fresh cream
  • Salt to taste
Method
  1. Wash and peel the beetroot. Cut them into small pieces.
  2. Cut the tomato and onion into small pieces.
  3. Put the beetroot, onion, tomato, ginger and pepper in a large bowl. 
  4. Add 2 cups of water.
  5. Cook covered on high flame till all the ingredients become soft.
  6. Allow them to cool.
  7. Then put this boiled beetroot mixture in a mixer jar. Grind them to a smooth paste.  
  8. Pour the above prepared beetroot paste in a large pan. Add more water if required to get the desired consistency. Add salt and mix well.
  9. Bring it to boil on medium flame.
  10. In the meantime, dissolve the corn flour in 3-4 tbsp of water and set aside.
  11. Once the soup starts boiling, add the corn flour mixture and again bring it to boil stirring continuously. 
  12. Remove the pan from the flame and keep it aside for 5 minutes. 
  13. Pour hot beetroot soup in the serving bowl. 
  14. Garnish with fresh cream and pepper powder. Serve hot.
Beetroot soup - step by step pictures

1.  Wash, peel and cut the beetroot into small pieces and set aside.
2.  Cut the onion and tomato into pieces and set aside.
3.  Put the beetroot, onion, tomato, ginger and pepper into a large pan.
4.  Add 2 cups of water and cook covered on high flame till all the ingredients become soft.
Remove the pan from the flame and allow them to cool.
5.  Put the boiled beetroot mixture in a mixer jar and grind it to a smooth paste.
6.  Pour the above prepared paste in a pan. Add salt and mix well. Add more water if required to get the desired consistency. Bring it to boil.
8.  In the meantime, make a paste of corn flour with 3-4 tbsp water and set aside.
9.  Add corn flour mixture and bring it to boil stirring continuously. Remove the pan from the pan and keep it aside for 5 minutes.
11.  Pour the hot beetroot soup in serving bowl. Garnish with pepper powder and fresh cream.
Serve hot.

23 August 2016

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Spinach green peas plantain cutlet recipe

Spinach green peas and plantain cutlet recipe - A healthy and delicious Indian vegetarian snack made with spinach, raw banana and green peas. This  is one of the simplest cutlets which I have prepared several times. This cutlet is usually prepared by using potatoes along with spinach, but keeping health in mind, I have avoided potatoes as it is high in carbohydrates and calories. To make it more healthy these cutlets have been shallow fried using minimal oil.

Raw banana based cutlet is a healthy, tasty and guilt free snack. It can be served as an appetizer or evening snack with a chutney of your choice. It goes really well with mint coriander chutney and even tomato ketchup. If you are looking for some easy shallow fried snacks then do check out kothimbir vadi, hara bhara kabab and aloo moong dal nuggets.

Spinach Green Peas Plantain Cutlet Recipe
cutlet in a serving plate
 Prep time : 
 Cook time : 
 Total time : 
 Recipe type : Appetizer - Starter
 Cuisine : Indian
 Yield : Serves 2
 Author :Vidya Chandrahas

Ingredients 
  • 3 raw bananas / plantain / balekayi
  • 1½ cups chopped spinach / palak
  • 3/4 cup chopped coriander leaves, chopped
  • 3/4 cup green peas / matar 
  • 3 tsp oats (optional)
  • 3 green chillies, chopped
  • 2 tsp lemon juice
  • 1 tsp garam masala
  • Salt to taste
  • Oil as required
Method
  1. Wash and chop the spinach finely. Keep it aside.
  2. Wash and slit the raw bananas from one side. Boil them in sufficient water till they become soft. Allow them to cool. Peel the skin and grate in a large pan. Keep it aside.
  3. Put the green peas in a mixer jar and blend it to make a slightly coarse paste.
  4. Add the chopped spinach, coarse green peas and other above mentioned ingredients. 
  5. Mix till all the ingredients combine well.Take a small  portion of the above prepared mixture and make a round ball and then flatten it to make a cutlet.
  6. Repeat the same procedure with all other mixture.
  7. Shallow fry the cutlet until golden brown from both sides.
  8. Serve spinach peas and plantain cutlet hot with choice of your chutney.
Note
  1. You can also use boiled potatoes instead of  raw bananas to make cutlet
  2. In case you use bananas as an alternative to potatoes, do not use ripened bananas.
  3. Use of oats is totally optional.
  4. If the mixture doesn't give a good binding, add a tbsp of besan / gram flour to it.
  5. I have used only green chillies, however you can use a tsp of red chilli powder to make it more spicy.
  6. Amchur powder can be used as an alternative to lemon juice.
  7. The mixture for cutlet can be prepared and stored in refrigerator well in advance, So that cutlets can be prepared as and when you need.
Spinach green peas raw banana cutlet - step by step pictures

1.  Wash and chop the spinach finely. Put the green peas in a mixer jar and blend it to a coarse paste.
2.  Wash and slit the raw bananas from one side. Boil in sufficient water till they become soft. Peel the boiled raw bananas and grate them in a large pan.
3.  Add the spinach, green peas paste, coriander leaves, oats, green chillies, lemon juice, garam masala and salt. Mix well till all the ingredients combine well.
4.  Heat a non-stick pan and apply some oil on it. Place medium sized cutlet on the pan and shallow fry until golden brown from both sides. Pour more oil if required.
5.  Serve the cutlet hot with choice of your chutney. It goes well with mint and coriander leaves chutney.

19 July 2016

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Bhajnichi thalipeeth recipe - Multi grain flour thalipeeth

Bhajnichi thalipeeth recipe - This thalipeeth is very special because I have used bajri or pearl millet instead of rice to make the thalipeeth flour. Bajri is low in glycemic index when compared to rice. Thalipeeth is a healthy dish prepared with bhajni, onion, cilantro and chilli mixture. This is a traditional pancake of Maharashtra prepared in every home with their own version. A very tasty, filling, energetic and nutritious dish with all goodness of pearl millet, green gram, chiickpeas and black gram.  This can be served in the morning as a breakfast and in the evening as a tea time snack for any age group. If you have bhajni in your hand, you can prepare this dish very quickly whenever you want to have and serve.

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Bhajnichi Thalipeeth Recipe - Multi Grain Flour Thalipeeth

thalipeeth in a serving plate
 Prep time : 
 Cook time : 
 Total time : 
 Recipe type : Breakfast-Lunch-Dinner
 Cuisine : Maharashtrian
 Yield : 5 Thalipeeth
 Author : Vidya Chandrahas

Ingredients 
  • 2 cups bhajni
  • 2 onions, finely chopped
  • 2 green chillies, chopped
  • 1/2 cup grated fresh coconut
  • 1/2 cup coriander leaves
  • 1 tsp red chilli powder
  • 3/4 tsp turmeric powder
  • 1 tbsp grated ginger
  • Salt as required
  • Ghee as required
Method
  1. Put the chopped onions into a large bowl.
  2. Add the chopped green chillies and grated fresh coconut.
  3. Add the chopped coriander leaves.
  4. Add the chilli powder, turmeric powder, grated ginger and salt.
  5. Add the bhajani or multi grain flour.
  6. Mix till all the ingredients combine well.
  7. Make a chapathi consistency dough by using sufficient water.
  8. Divide the dough into 5 equal portion and roll them into round balls.
  9. Dust the dough ball with flour and place it on a rolling board.
  10. Roll out the thin thalipeeth by using a roller pin.
  11. Shallow fry the thalipeeth on a pan by using some ghee. 
  12. Serve bhajaniche thalipeeth hot with choice of your side dish.
Note
In case you want to avoid ghee, you can use oil also

Bhajanichi thalipeeth - step by step pictures

1.  Put the chopped onions into a large bowl.
2.  Add the chopped green chillies and grated fresh coconut.
3.  Add the chopped coriander leaves.
4.  Add the chilli powder, turmeric powder, grated ginger and salt.
5.  Add the bhajani or multi grain flour.
6.  Mix till all the ingredients combine well. Make a chapathi consistency dough by using sufficient water.
7.  Divide the dough into 5 equal portion and roll them into round balls.
8.  Dust the dough ball with flour and place it on a rolling board.
9.  Roll out the medium thick thalipeeth by using a roller pin.
10.  Shallow fry the thalipeeth on a pan by using some ghee. Serve the bhajnichi thalipeeth hot with choice of your side dish.