Wednesday, October 30, 2013

Sweet Puri / Pakatil Puri

Time 30 min.
Wheat flour 1 cup
Semolina / Rava 1/2 cup
Salt as per taste
Ghee 1 tablespoon for making dough
Curd 2 tbsp
Water per requirement to make stiff dough
Oil for deep frying
For sugar syrup
1/2 cup sugar
1/4 cup water 
pinch of cardamom powder 

For sugar syrup
Heat sugar and water in pan. It will start boiling. Make syrup of one string consistency. Add cardamom powder to it. Keep it aside.
In a mixing bowl, add wheat flour, semolina,  and salt. Mix very well. Heat ghee in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add curd and 1 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep it for 1/2 in freeze. Take our keep for 15 min. Then knead the dough. Make small portions of dough of 4 inch. Start rolling it, it should not be too thin or thick, make chapati of big size then using cover of small round tiffin make 10-12 puris. Deep fry in oil. Take out on tissue paper to remove excess oil. Deep in hot sugar syrup. Serve hot.

Sugar syrup should be hot when dipping the puris.

Saturday, October 12, 2013

Paneer Paratha

Time 20 Min
For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated paneer 1 cup
Finely chopped onion 1 medium size
Chopped green chilies 2
Red chili powder 1/4 tsp
Amchur powder 1/4 tsp
Grated ginger 1/2 tsp
Salt to taste

Wheat flour 1/4 cup for dusting
Iron Tava
Butter 3-4 tsp

Grate paneer. Mix all ingredients. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add big spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Serve with tomato or chili garlic sauce.

Saturday, October 5, 2013

Ridge Gord / Dodkyachi Chutney

Time 15 min
Very Fresh ridge gourd 2 medium size 
Finely chopped onion 1 small size
Green chopped chili 1
Garlic chopped 2 
Chopped corainder 1 tsp
Lemon juice 1/2 tsp (optional)
Oil 1 tsp
Salt to taste

Wash ridge gourd with scrapper remove the edges. Take only this part to make chutney.
In blender blend these edges.
Heat oil in pan, add onion, green chili and garlic, saute till onion turns golden brown. Then add blended  ridge gourd edges. Fry and stir well for about 3-4 min. Then add coriander and mix well. If require add 1/2 tsp water. Cover with lid cook for 3-4 min.  Then add lemon juice mix well. Switch off the flame, and serve hot with chapati.

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a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
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