Breakfast1

Chhena (curd cheese) stuffed paranthas

Ingredients

For the dough:

Wheat flour or atta 5 tbsp heaped

Salt 1/2 tsp

Oil 1 tbsp

Water to knead the dough

For the filling:

Chhena 3/4th of a cup

Onion 1 small finely chopped

Green chillies 2 finely chopped

Ginger 1/2″ piece finely chopped

Fresh coriander leaves 2 tbsp finely chopped

Cumin powder 1/4th tsp

Coriander powder 1/4th tsp

Red chilli powder 1/4th tsp

Garam masala powder 1/4th tsp

Dry mango powder 1/4th tsp

Salt 1/2 tsp

Oil for frying the paranthas

Procedure

Making the parantha dough

  • In a mixing bowl, take the dry ingredients for dough and oil and rub and mix well
  • Then add water little by little with continuous mixing and knead it to a semi soft dough
  • Now brush or pat some oil on the dough and cover and keep aside

Making the chhena filling

  • Take the crumbled chhena in another mixing bowl and add chopped onion, green chillies, ginger, coriander leaves and mix well
  • Then add the powdered spices, salt and again mix well

Final assembling to make the paranthas

  • Take the dough and knead it again for few seconds
  • Divide the dough into 2 or 3 equal parts as per your choice of parantha size
  • Place a tawa to heat at low flames
  • While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
  • Place generous amount of the filling mixture  in the centre. Bring the edges of the parantha together and seal these
  • Gently press and flatten the stuffed paratha ball to spread the filling evenly
  • Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
  • Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
  • This way fry all the paranthas and serve hot with some curd and ketchup or some pickles.

Healthy homemade vegetable oats

Ingredients

 

Oats 1 and 1/2 cup

Carrot 1/2 cup chopped to small pieces

Green peas 1/2 cup

Green chillies 2 or 3 chopped

Onion 1/2 of a medium sized, chopped

Ginger paste 1/2 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/4 the of a tsp

Cumin powder 1/2 tsp

Coriander powder 1/2 tsp

Black pepper powder 1/2 tsp

Garam masala powder 1/4th of a tsp

Whole dry red chilli 1

Cumin seeds 1 tsp

Salt as per taste

Oil 1 tbsp

 

Procedure

 

  • Heat oil in a kadhai and temper it with the whole spices
  • Add the chopped onion and fry them untill they turn translucent
  • Then add the chopped carrots, green chillies, green peas and fry for about a minute
  • Then add the ginger paste and saute until the raw smell of the ginger disappears
  • Then add all the powdered spices, salt, about a tbsp of water and mix and saute until oil separates from the spices
  • At this point add 5 cups of water and increase the flames to maximum. Stir well and bring it to a boil
  • Once the water starts boiling, reduce the flames to medium and cover and cook for about 5 minutes
  • After 5 minutes, open the cover, add the oats and stir and mix well
  • Cook the oats uncovered for 3 to 4 minutes with repeated stirring and then switch off the flames.
  • Your healthy homemade vegetable masala oats is ready to be served.

 

Kolkata special chaat Ghugni

Ingredients 

Dried whole yellow peas 250 gm soaked in water overnight

Potatoes 2 medium sized peeled

Onion 1 large sliced

Ginger paste 2 tsp

Garlic 3 or 4 cloves crushed

Green chilli 4 or 5 slit

Tomato 1 large chopped

Turmeric powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Bay leaf 1

Whole dry red chilli 1

Cumin seeds 1 tsp

Salt 1 tsp or as per taste

Sugar 1/2 tsp

Oil 2 tbsp

 

Procedure 

 

  • Take the peas along with the whole peeled potatoes, 1/2 tsp salt and water in a pressure cooker and pressure cook them to 2 whistles at high flames
  • heat the oil in a kadhai at medium flames and once hot, temper it with the whole spices and a pinch each of turmeric and red chilli powder
  • to this add the sliced onion and fry till they turn golden brown. Then add the chopped tomatoes and green chillies and sauté and cook till the tomatoes gets mushy
  • while the tomatoes are getting cooked, take out the boiled potatoes and cut them into medium cubes and set aside
  • Once the tomatoes gets cooked well, now add the ginger and garlic and sauté till the raw smell disappears
  • then add the remaining turmeric and red chilli powder and mix well and sauté for few seconds. Then add the cumin powder, coriander powder, remaining salt and mix well and sauté for few more seconds. If the masala gets too dry, add a tbsp of water and mix
  • in this add the cubed potatoes and mix well with the masala and sauté and cook for about a minute or till oil separates from the masala
  • at this point, empty all the contents of the pressure cooker in the kadhai and increase the flames to high. Mix well and bring to a boil. Once the water starts boiling, reduce the flames to medium low and cover and cook for about 10 to 15 minutes with occasional stirring
  • after the cookin time is over, remove the cover, check the salt of the gravy and add a little salt if required. Then add the sugar and mix and stir well.
  • Ghugni is ready to be served hot. Top it with some chopped onion, green chilli, fresh coriander leaves, a pinch of chat masala, a pinch of black salt and some tamarind water and enjoy.

Poha

Ingredients 

Poha or rice flakes 1 and 1/2 cup washed well. Since I used the thick poha, I kept it soaked in water for a minute. If the fine poha is used do not soak it

Pea nuts a handfull of or 1/4 cup

Onion 1 large chopped

Green chilli 4 to 5 chopped or slit

Curry leaves 4 to 5

Coriander leaves 1/4 th cup chopped

Small mustard seeds 1 tsp

Cumin seeds 1/2 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/4 tsp

Lemon juice of 1/2 of a lemon

Salt 1/2 tsp or as per taste

Sugar 1/2 tsp

Oil 2 tbsp

Procedure 

  • heat oil in a kadhai at medium flames. Once hot add in the pea nuts ant fry them for 1 to 2 minutes.
  • then add the mustard seeds, cumin seeds, the curry leaves and saute for few seconds.
  • Then add the chopped onion and green chilli and stir and fry till the onion turns translucent
  • now add the turmeric, red  chilli powder, salt and sugar and mix well
  • then add in the poha, chopped coriander leaves and mix well with all the other ingredients
  • now cover and let it cook at the minimum flames for 1 to 2 minutes
  • remove the cover and after giving the poha a god mix, add in the lemon juice and again mix well. Now switch off the flames and serve hot at the breakfast.

 



 

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