INGREDIENTS
750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Cocunut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing
METHOD
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.
Cucumber Sandwich
INGREDIENTS
2 thick slices whole wheat bread
2 tablespoons cream cheese,
softened 6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
1/2 avocado, mashed
METHOD
Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.
2 thick slices whole wheat bread
2 tablespoons cream cheese,
softened 6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
1/2 avocado, mashed
METHOD
Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.
Cashew Rice Dish
INGREDIENTS
Rice 2 cups
Cashewnuts, roasted and powdered 3 tbsps.
Salt to taste
Dry grated coconut 2 tbsps.
pinch of turmeric powder
pinch of asafoetida
Mustard seeds 1/4 tsp.
2 red chillies
Oil 2 tbsps.
few corriander leaves
METHOD
Heat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked rice and the remaining ingredients. Mix well. Sprinkle chopped corriander leaves. Serve with curd.
Rice 2 cups
Cashewnuts, roasted and powdered 3 tbsps.
Salt to taste
Dry grated coconut 2 tbsps.
pinch of turmeric powder
pinch of asafoetida
Mustard seeds 1/4 tsp.
2 red chillies
Oil 2 tbsps.
few corriander leaves
METHOD
Heat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked rice and the remaining ingredients. Mix well. Sprinkle chopped corriander leaves. Serve with curd.
Chocolate Almond Delight
INGREDIENTS
butter - 200gms
castor sugar - 150gms
eggs - 4
plain flour - 120gms
baking powder - 1 tsp
ground almonds - 30gms
cooking chocolate - 100gms
METHOD
Cream butter & sugar together.Add in egg yolks.Whisk egg whites until smooth.Fold in sieved flour, ground almonds, egg whites and melted cooking chocolate.
Bake in a loaf tin at 350 degrees Fahrenhit or 180 degrees celcius for
about 30 minutes.
For the topping, melt 200gms cooking chocolate over hot water and pour
onto cake. Decorate with almond flakes and cherries.
butter - 200gms
castor sugar - 150gms
eggs - 4
plain flour - 120gms
baking powder - 1 tsp
ground almonds - 30gms
cooking chocolate - 100gms
METHOD
Cream butter & sugar together.Add in egg yolks.Whisk egg whites until smooth.Fold in sieved flour, ground almonds, egg whites and melted cooking chocolate.
Bake in a loaf tin at 350 degrees Fahrenhit or 180 degrees celcius for
about 30 minutes.
For the topping, melt 200gms cooking chocolate over hot water and pour
onto cake. Decorate with almond flakes and cherries.
Vada Curry Dish
INGREDIENTS
1 cup : Channa Daal (gram lentils)
2 tbsp : Hara Dhania (green coriander), chopped
2 : Hari Mirch (green chillies), finely chopped
Oil for frying
2 : Onions, finely sliced
1 tsp : Sarson (black mustard seeds)
10 – 15 Kari Patta (curry leaves)
1 tsp : Ginger Paste
1 tsp : Garlic Paste
2 : Tomatoes, finely chopped
2 tbsp : Besan (gramflour), mixed in 1 cup water
1 tsp : Dhania (coriander) Powder
1tsp : Chilli Powder
½ tsp : Garam Masala
METHOD
Wash the channa daal and soak for 15 minutes. Drain water and grind coarsely, add salt, hara dhania and hari mirch. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes
1 cup : Channa Daal (gram lentils)
2 tbsp : Hara Dhania (green coriander), chopped
2 : Hari Mirch (green chillies), finely chopped
Oil for frying
2 : Onions, finely sliced
1 tsp : Sarson (black mustard seeds)
10 – 15 Kari Patta (curry leaves)
1 tsp : Ginger Paste
1 tsp : Garlic Paste
2 : Tomatoes, finely chopped
2 tbsp : Besan (gramflour), mixed in 1 cup water
1 tsp : Dhania (coriander) Powder
1tsp : Chilli Powder
½ tsp : Garam Masala
METHOD
Wash the channa daal and soak for 15 minutes. Drain water and grind coarsely, add salt, hara dhania and hari mirch. Heat oil in a kadhai, fry spoons-full of the channa daal paste to make small vaadey. Fry until golden, drain excess oil and keep aside. Reheat 3-tbsp oil in another pan, add onion and fry until golden. Add urad daal, sarson and kari patta. Fry for 2-3 minutes. Mix-in ginger and garlic pastes and fry further for 2-3 minutes. Add tomatoes, salt, dhania powder, chilli powder and garam masala and fry until the oil separates. Stir-in besan-water and bring to a boil. Add the vadey, mix well, cover the pan and leave to simmer for 5 minutes
Dal Paratha Dish
INGREDIENTS
Wheat flour : 500 gm
Ajwain : ½ tsp.
Mung dal : 100 gm
Kala jeera : ½ tsp
Salt : to taste
Saunf : ½ tsp
Red chilly : ½ tsp.
Oil : "2 tsp.
Garam masala : ½ tsp.
SCoriander (finely chopped) : for flavour
Dhaniya : ½ tsp.
Ghee for making parantha : 150 gms.
METHOD
Soak mungdal for 5-6 hours. Take wheat flour. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. Make a dough with the help of water. The dough should be soft. Roll into 15-20 parathas and shallow fry till crisp.
Wheat flour : 500 gm
Ajwain : ½ tsp.
Mung dal : 100 gm
Kala jeera : ½ tsp
Salt : to taste
Saunf : ½ tsp
Red chilly : ½ tsp.
Oil : "2 tsp.
Garam masala : ½ tsp.
SCoriander (finely chopped) : for flavour
Dhaniya : ½ tsp.
Ghee for making parantha : 150 gms.
METHOD
Soak mungdal for 5-6 hours. Take wheat flour. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. Make a dough with the help of water. The dough should be soft. Roll into 15-20 parathas and shallow fry till crisp.
Aloo Curry
INGREDIENTS
1/2 kg potatoes,boiled, peeled and cut into small pieces
2 onions
chopped 4 green chilies
chopped 2 tomatoes
chopped 3 tbsp. oil Mustard and cumin seeds for seasoning
1 tsp. coriander powder
1 sprig curry leaves
Salt to taste
Coriander leaves for garnishing
METHOD
Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. Add green chilies, onions and fry for another 5 minutes. Now add tomatoes and cook until they become soft. Then add potato pieces and stir well. Add 1/2cup water and salt to taste and cook until the water evaporates. Finally, add coriander powder and remove from heat. Sprinkle coriander leaves and serve with any tiffin or rice.
1/2 kg potatoes,boiled, peeled and cut into small pieces
2 onions
chopped 4 green chilies
chopped 2 tomatoes
chopped 3 tbsp. oil Mustard and cumin seeds for seasoning
1 tsp. coriander powder
1 sprig curry leaves
Salt to taste
Coriander leaves for garnishing
METHOD
Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. Add green chilies, onions and fry for another 5 minutes. Now add tomatoes and cook until they become soft. Then add potato pieces and stir well. Add 1/2cup water and salt to taste and cook until the water evaporates. Finally, add coriander powder and remove from heat. Sprinkle coriander leaves and serve with any tiffin or rice.
Cauliflower Chutney
Ingredients :
2 small cauliflowers
1 cup boiled peas
Salt to taste
To be ground to a paste:
1 cup fresh coriander
4 green chillies
4 tsp sugar
Juice of half a lemon
Salt to taste
Sauce:
1 cup tomato ketchup
¼ cup water
1 tbsp butter
1 tsp cornstarch
½ tsp chili powder
Salt to taste
1 tsp sugar
Method:
1.Boil whole cauliflowers in salted water for 5 minutes.
2.Heat 4 tbsp of oil in a pan and stir fry cauliflower, one at a time for 2-3 minutes.
3.Stir-fry boiled peas for a minute separately and set aside.
4.Stuff cauliflowers with paste.
5.Cook covered on tiny flame until tender.
6.Mix sauce ingredients and boil for a minute.
7.If sauce is too thick, add a little more water.
8.To serve, transfer cauliflowers to a serving dish and pour hot sauce and sprinkle hot peas.
2 small cauliflowers
1 cup boiled peas
Salt to taste
To be ground to a paste:
1 cup fresh coriander
4 green chillies
4 tsp sugar
Juice of half a lemon
Salt to taste
Sauce:
1 cup tomato ketchup
¼ cup water
1 tbsp butter
1 tsp cornstarch
½ tsp chili powder
Salt to taste
1 tsp sugar
Method:
1.Boil whole cauliflowers in salted water for 5 minutes.
2.Heat 4 tbsp of oil in a pan and stir fry cauliflower, one at a time for 2-3 minutes.
3.Stir-fry boiled peas for a minute separately and set aside.
4.Stuff cauliflowers with paste.
5.Cook covered on tiny flame until tender.
6.Mix sauce ingredients and boil for a minute.
7.If sauce is too thick, add a little more water.
8.To serve, transfer cauliflowers to a serving dish and pour hot sauce and sprinkle hot peas.
Cauliflower Curry Dish
Ingredients:
•3 cups Cauliflower (in flowerets) Peeled and cubed
•2 cups potatoes
•4 tbsp Oil
•1 tbsp Coriander leaves
•2 tsp Rasam powder
•1 tsp Cummin seeds
•1 tsp Salt
•1 tsp Sugar
•1/4 tsp Turmeric powder
•1/4 tsp Hing powder
•2 Onion
•2 Green chillies
•1 Capsicum
•1 cm Ginger
Method:
1.Chop all vegetables.
2.Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder.
3.When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
4.Add tomatoes and fry till it becomes mushy.
5.Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.
6.Cover and cook till the vegetables are cooked and the curry is dry.
7.Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.
•3 cups Cauliflower (in flowerets) Peeled and cubed
•2 cups potatoes
•4 tbsp Oil
•1 tbsp Coriander leaves
•2 tsp Rasam powder
•1 tsp Cummin seeds
•1 tsp Salt
•1 tsp Sugar
•1/4 tsp Turmeric powder
•1/4 tsp Hing powder
•2 Onion
•2 Green chillies
•1 Capsicum
•1 cm Ginger
Method:
1.Chop all vegetables.
2.Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder.
3.When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
4.Add tomatoes and fry till it becomes mushy.
5.Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.
6.Cover and cook till the vegetables are cooked and the curry is dry.
7.Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.
Cauliflower Curry
Ingredients:
•3 cups Cauliflower (in flowerets) Peeled and cubed
•2 cups potatoes
•4 tbsp Oil
•1 tbsp Coriander leaves
•2 tsp Rasam powder
•1 tsp Cummin seeds
•1 tsp Salt
•1 tsp Sugar
•1/4 tsp Turmeric powder
•1/4 tsp Hing powder
•2 Onion
•2 Green chillies
•1 Capsicum
•1 cm Ginger
Method:
1.Chop all vegetables.
2.Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder.
3.When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
4.Add tomatoes and fry till it becomes mushy.
5.Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.
6.Cover and cook till the vegetables are cooked and the curry is dry.
7.Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.
•3 cups Cauliflower (in flowerets) Peeled and cubed
•2 cups potatoes
•4 tbsp Oil
•1 tbsp Coriander leaves
•2 tsp Rasam powder
•1 tsp Cummin seeds
•1 tsp Salt
•1 tsp Sugar
•1/4 tsp Turmeric powder
•1/4 tsp Hing powder
•2 Onion
•2 Green chillies
•1 Capsicum
•1 cm Ginger
Method:
1.Chop all vegetables.
2.Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder.
3.When the cummin seeds splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden.
4.Add tomatoes and fry till it becomes mushy.
5.Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water.
6.Cover and cook till the vegetables are cooked and the curry is dry.
7.Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.
Coconut Podi
Ingredients:
1 1/2 cups coconut (narial) (scraped)
1 cup red chillies whole
2 tblsp mustard seeds (raai)
1/4 cup black gram split (urad dal)
salt (namak) to taste
1/2 tsp asafoetida
8 tblsp oil (tel)
Method:
Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.
Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.
Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.
1 1/2 cups coconut (narial) (scraped)
1 cup red chillies whole
2 tblsp mustard seeds (raai)
1/4 cup black gram split (urad dal)
salt (namak) to taste
1/2 tsp asafoetida
8 tblsp oil (tel)
Method:
Heat 4 tablespoons of oil and fry the coconut to a reddish brown color and cool.
Heat the remaining oil and fry the dal, chillies and mustard seeds separately, remove and cool.
Mix all the ingredients and grind to a coarse powder. Store in a dry airtight bottle.
Calories in North Indian Food
Counting calories in popular fast food cuisines like North Indian food is a good strategy to avoid the ‘mysterious extra kilos.’ And when most friendly, neighbourhood restaurants in India have a ready list of popular North Indian dishes on their menus, clever bingeing becomes even more important. Many of us who’ve ordered in over lazy weekends know the line up by heart – chicken tikka, sheekh kebab, dal tadka, mixed vegetable, lassi, missi roti, parathas… Here’s looking at how many calories each of these popular and very typical North Indian dishes have. This table also has a break up of how much fat (in gms) and cholesterol (mgs) each North Indian dish contain
Cucumber Pachadi
Ingredients:
2 small sized cucumber (kheera)
1/2 inch ginger (adrak)
2-3 green chillies
2 tblsp coconut (narial) (scraped, optional)
1 1/2 cups yogurt
1 tsp oil (tel)
1/2 tsp mustard seeds (raai)
5-6 curry leaves (kari patta)
2 red chillies whole
salt (namak) to taste
Method:
Wash and scrub cucumbers thoroughly and then grate with the skin.
Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.
Grind together scraped coconut, green chillies and ginger to a fine paste.
Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.
Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.
Pour it on to the yogurt mixture. Stir it thoroughly.
Serve chilled.
2 small sized cucumber (kheera)
1/2 inch ginger (adrak)
2-3 green chillies
2 tblsp coconut (narial) (scraped, optional)
1 1/2 cups yogurt
1 tsp oil (tel)
1/2 tsp mustard seeds (raai)
5-6 curry leaves (kari patta)
2 red chillies whole
salt (namak) to taste
Method:
Wash and scrub cucumbers thoroughly and then grate with the skin.
Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.
Grind together scraped coconut, green chillies and ginger to a fine paste.
Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.
Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.
Pour it on to the yogurt mixture. Stir it thoroughly.
Serve chilled.
Onion Adai Food Dish
Ingredients:
2 cups Parboiled Rice (ukda Rice)
1/4 cup Red Gram Split (masoor Dal)
1/4 cup Bengal Gram Split (chana Dal)
1/4 cup Pigeon Pea Split (arhar Dal)
1/2 cup Black Gram Split (urad Dal)
4 Green Chillies
1 inch Ginger
1/4 cup Coriander Leaves (chopped)
10-12 Curry Leaves
8 Red Chillies Whole
Salt to taste
1/4 tsp Asafoetida
1 Onion
1/4 cup Coconut (scraped)
Refined Oil to fry
Method:
Wash and soak the rice and the dals for about 4 hours.
Wash and grind the green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste.
Peel and chop the onion finely and keep aside.
Drain and grind the rice and dal to a coarse batter. Rest the batter for about an hour.
Mix the paste, asafoetida, onion and coconut to this batter and mix well. Check for salt and keep aside.
Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. Pour oil on the sides and in the center, cover and cook over low heat.
Turn over and pour the oil and let it cook till it is crisp all around and golden brown in color.
You can make about 8-10 adais. Serve hot with the chutney of your choice.
2 cups Parboiled Rice (ukda Rice)
1/4 cup Red Gram Split (masoor Dal)
1/4 cup Bengal Gram Split (chana Dal)
1/4 cup Pigeon Pea Split (arhar Dal)
1/2 cup Black Gram Split (urad Dal)
4 Green Chillies
1 inch Ginger
1/4 cup Coriander Leaves (chopped)
10-12 Curry Leaves
8 Red Chillies Whole
Salt to taste
1/4 tsp Asafoetida
1 Onion
1/4 cup Coconut (scraped)
Refined Oil to fry
Method:
Wash and soak the rice and the dals for about 4 hours.
Wash and grind the green chillies, ginger, coriander leaves, curry leaves with red chillies and salt to a coarse paste.
Peel and chop the onion finely and keep aside.
Drain and grind the rice and dal to a coarse batter. Rest the batter for about an hour.
Mix the paste, asafoetida, onion and coconut to this batter and mix well. Check for salt and keep aside.
Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. Pour oil on the sides and in the center, cover and cook over low heat.
Turn over and pour the oil and let it cook till it is crisp all around and golden brown in color.
You can make about 8-10 adais. Serve hot with the chutney of your choice.
Carrot Pickle
Ingredients :
1 kg carrots
50 gm salt
¼ cup vinegar
½ cup oil
10 tsp chili powder
3 tsp turmeric powder
5 black cardamoms, crushed
5 tsp aniseeds
5 tsp mustard seeds
5 tsp pepper corns
3 bay leaves, crushed
3 thumb-sized cinnamon sticks
Method:
Wash carrots. Slice off tops and cut vertically in 2 to 3 pieces. Slit each piece horizontally, twice at right angles.
Coarsely pound mustard seeds, aniseeds and peppercorns.
Break cinnamon sticks into bits.
Mix salt, chilli powder, turmeric powder, vinegar and ¼ oil.
Add pounded ingredients, cinnamon sticks, cardamoms and bay leaves to vinegar mixture.
Transfer carrots to airtight jar.
Pour the remaining oil mixture and seal.
1 kg carrots
50 gm salt
¼ cup vinegar
½ cup oil
10 tsp chili powder
3 tsp turmeric powder
5 black cardamoms, crushed
5 tsp aniseeds
5 tsp mustard seeds
5 tsp pepper corns
3 bay leaves, crushed
3 thumb-sized cinnamon sticks
Method:
Wash carrots. Slice off tops and cut vertically in 2 to 3 pieces. Slit each piece horizontally, twice at right angles.
Coarsely pound mustard seeds, aniseeds and peppercorns.
Break cinnamon sticks into bits.
Mix salt, chilli powder, turmeric powder, vinegar and ¼ oil.
Add pounded ingredients, cinnamon sticks, cardamoms and bay leaves to vinegar mixture.
Transfer carrots to airtight jar.
Pour the remaining oil mixture and seal.
Suji Uttapam Dish Recipe
Ingredients:
2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)
Method:
Mix dahi, namak and sooji with 1/2 cup water.
Cover it and leave for 2 hours.
Finely chop adrak, pyaj, hari mirch, tomato and dhania.
Mix lal mirch in batter. If you do not want to add lal mirch leave it.
Heat a non stick pan/tawa and spread 1 tbsp batter on it.
Cook at low flame and grease it on the corners and turn it to cook the other side.
Serve it hot.
If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
Cook it at low flame to make it tastier.
2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)
Method:
Mix dahi, namak and sooji with 1/2 cup water.
Cover it and leave for 2 hours.
Finely chop adrak, pyaj, hari mirch, tomato and dhania.
Mix lal mirch in batter. If you do not want to add lal mirch leave it.
Heat a non stick pan/tawa and spread 1 tbsp batter on it.
Cook at low flame and grease it on the corners and turn it to cook the other side.
Serve it hot.
If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
Cook it at low flame to make it tastier.
Gobi Paratha Food Dish
Ingredients:
4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying
Method:
Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
4 cups Whole Wheat Flour (Atta)
2 cups Grated Cauliflower (Gobi)
Coriander leaves (finely chopped)
1-2 Chopped Green chilies
1" Ginger Chopped
Salt, Red chili powder & Garam Masala as per taste
1/2 tsp Ajwain (optional)
Butter /Oil for frying
Method:
Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
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