Bajra Methi Paneer Paratha

Bajra Methi Paneer Paratha step by step instructions:

Yes, I am back with another yummy paratha recipe. Today’s parathas are made from bajra flour. Bajra is known as “Pearl Millet” in English. I generally make “Jaggery and Bajra Paratha” which tastes awesome. Now since winters are here; green leafy are vegetables are available in abundance. I had a bunch of methi (fenugreek leaves) with me, hence added finely chopped methi leaves to the flour.
I prepared the stuffing from cottage cheese, tomatoes, and onions.

Let us start cooking!!!

Ingredients:
For the dough
Bajra flour: 1 cup (136 gms)
Jaggery: 1 tbsp (10 gms grated - optional)
Fenugreek leaves: 1 cup (90 gms, finely chopped)
Curd: 1/3 cup
Salt as per taste
For the stuffing
Onion: 1 medium (60 gms, finely chopped)
Tomato: 1 medium (86 gms, finely chopped)
Cottage Cheese (Paneer): ¾ cup (120 gms, crumbled)
Cumin seeds powder: ½ tsp
Red chili powder: ½ tsp
Salt as per taste
Ghee for cooking parathas

Method:
1. In a big plate mix together bajra flour, jaggery, fenugreek leaves, and salt.

2. Add curd and knead into semi-soft dough.

3. Keep aside for half an hour.
4. In a bowl mix together cottage cheese, tomatoes, onions, red chili powder, cumin seeds powder, and salt. Mix well.

5. Make 6 equal balls from the dough.

6. Take one ball. Apply some dry whole wheat flour and roll into a thin circle.

7. Similarly, make all the rotis.
8. Take one roti and evenly spread the mixture leaving an inch space around the ends.

9. Cover it with another roti and gently press the ends to seal the paratha.

10. Heat a tawa and apply ghee on it.
11. Keep the paratha on the tawa. Let the paratha cook from both the sides. Smear ghee. Make sure you keep the flame on low always.

12. Similarly, prepare and cook the remaining parathas.
13. Serve hot with kadhi or curd.
14. Healthy, yummy ‘Bajra Methi Paneer Paratha' is ready.

Tips:
1. Keep the fenugreek leaves soaked in salt water for about 10-15 minutes. This technique will make the parathas not bitter in taste.
2. When you roll the bajra dough it tends to stick to the rolling pin and base. Hence, use either dry flour or oil to roll the roti. If these tricks don't work for you, then take two plastic sheets, apply oil on both of them, and keep the dough ball between the sheets and then roll. This way you will be able to make thin rotis.
3. Try to roll as thin rotis as possible. Cooking will be much easier then.

See you soon with a new recipe till then Happy Cooking!!!

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Broccoli Soup

Broccoli Soup step by step instructions:

When I was a kid, broccoli was a rare vegetable to be seen or eaten. But now the situations have changed a lot. Many imported vegetables are available easily.
Since winters are here, you get a lot of broccoli and that too reasonably priced. Broccoli is a very healthy vegetable. You can make numerous varieties of recipes from it. I love to eat steamed broccoli a lot; with a little bit seasoning of salt and pepper.

Broccoli soup is easy to prepare and tastes very good.

Let us start cooking!!!

Ingredients:
Broccoli: 190 gms (cut into small pieces and washed)
Water: ¾ cup
Black pepper as per taste
Salt as per taste

Method:
1. Put the broccoli in a microwave-safe bowl. Add 2 tbsp of water and salt.

2. Cook the broccoli covered in a microwave for about 5 minutes.

3. Let it cool.
4. Grind into a smooth paste. Add water and bring the soup to a boil.
5. Add black pepper powder and mix well.
6. Serve hot.
7. Healthy “Broccoli Soup” is ready.

Tips:
1. Seasoning can be added as per one’s choice.
2. You can cook garlic along with broccoli. It gives a nice, subtle flavor.
3. I did not sieve the soup. If you want smooth texture, you can sieve the soup.

See you soon with a new recipe till then Happy Cooking!!!

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Beetroot Oats Tikki

Beetroot Oats Tikki or Cutlets step by step instructions:

We can make a numerous variety of tikkis and all of them are equally good. Including oats in daily routine becomes difficult so I keep looking for options which allows me to include oats in my daily diet.
Beetroot with oats is a good combination. Check my “Beetroot Oats dosa recipe”. You will find it great!
I have shallow fried the tikkis on a tawa. If you want, you can even deep fry these tikkis. They taste wonderful with hung curd, green chutney and ketchup.

Let us start cooking!!!

Ingredients:
Beetroot: 2 medium – 220 gms (boiled, skin removed and grated)
Oats: 1 cup
Ginger: 1 tsp (grated)
Cumin seeds powder: ½ tsp
Coriander powder: 1 tsp
Red chili powder: ¾ tsp
Ajwain powder: ¼ tsp
Turmeric powder: ¼ tsp
Chaat masala: 1 tsp
Sugar: ½ tsp (optional)
Lemon juice: 1 tsp
Salt as per taste
Oil for cooking

Method:
1. Dry roast the oats. The color of the oats will change. Let them cool and then grind coarsely.

2. Mix together beetroot, oats, ginger, cumin seeds powder, coriander powder, red chili powder, ajwain powder, turmeric powder, chaat masala, sugar, lemon juice, and salt.

3. A dough will be formed. Divide into small balls and flatten them, giving the shape of tikkis.

4. Heat a tawa. Apply oil.
5. Keep the tikki on the tawa and let them cook on slow flame.

6. After few minutes flip them and cook. Smear some oil.
7. Serve hot with chutneys, hung curd, ketchup etc.
8. Yummy “Beetroot oats tikki” is ready.

Tips:
1. Do not make a smooth powder of oats otherwise; the tikki will be very slimy to eat.
2. Give any shape of your choice to the tikkis.
3. If you wish, you can deep fry the tikkis also.

See you soon with a new recipe till then Happy Cooking!!!

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Instant Upma Mix

Instant Upma Mix step by step instructions:

There are many days when we are very busy to prepare breakfast. This instant upma mix comes as a rescue for me at least. As we know that roasting sooji and then making upma takes time. So I always keep this instant upma mix ready.
My husband is very fond of upma. Hence whenever he tells me to make upma; I just take out this mix and add it to boiling water with some salt and curd. Vegetables can also be added if you want to make vegetable upma.

Let us start cooking!!!

Ingredients:
Semolina (Sooji): 2 cups
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Ghee: 1 tbsp
Asafetida: ¼ tsp
Urad dal: 1 tbsp
Peanuts: 2 tbsp
Curry leaves: 10-12
Green chilies: 2 (finely chopped)

Method:

1. Heat ghee in a heavy bottomed pan.
2. Add mustard seeds. Let the seeds splutter.
3. Add asafetida and cumin seeds. Fry for a few seconds.
4. Add peanuts and roast for a few seconds or until you see them cracking.
5. Add urad dal and fry until fragrant and has changed its color to brown.

6. Add curry leaves and green chilies. Fry for some time.

7. Add sooji and roast for about 15 minutes or until sooji changes its color. Make sure you stir the sooji after every 1-2 minutes.

8. “Instant Upma Mix” is ready!

9. To make upma, add the upma mix to boiling water and cook till you reach the desired consistency and it's done. If you want to make vegetable Upma then first cook the vegetables, add boiling water, and add the upma mix. Cook for a minute or so and you are done.

Tips:
1. Make sure you stir the sooji otherwise it will burn.

See you soon with a new recipe till then Happy Cooking!!!

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Zucchini Paratha

Zucchini Paratha step by step instructions:

Zucchini is a very versatile vegetable. There are many things which you can make from it and each one of it is just yum! Try out my Zucchini pizza and zucchini soup recipes.
I am sure that one day my blog will have recipes of almost all the parathas. I just love trying and making new varieties of parathas every time.

Let us start cooking!!!

Ingredients:
Zucchini: 1 (peeled and grated)
Whole Wheat Flour: 1 cup (155 gms)
Gram flour: 2 tbsp
Maize flour: 1 tbsp
Fennel seeds powder: 1 tsp (3 gms)
Cumin seeds: ½ tsp
Sugar: ½ tsp (optional)
Turmeric powder: ½ tsp
Red chili powder: 1 ½ tsp
Chaat masala: 1 tsp
Coriander seeds powder: 1 tsp
Asafetida: a pinch
Ginger: ½ tsp (grated)
Salt as per taste
Water as required
Dry Whole Wheat flour for rolling parathas
Ghee for making parathas

Method:
1. In a big bowl mix together all the above ingredients to make stiff dough. You won’t require water and if by chance required then it will be very little.

2. Let the dough rest for about half an hour.
3. Make 6-7 equal balls out of it.

4. Take one ball of dough. Apply some dry flour and roll it into a thin circle.

5. Heat tawa and apply ghee over it.
6. Put the paratha on it and let the paratha cook from both the sides. Apply ghee and cook for some time.

7. Serve hot with pickles, chutney etc.
8. Yummy “Zucchini Paratha” is ready.

Tips:
1. Always knead the dough stiff as with time the dough tends to become soft.

See you soon with a new recipe till then Happy Cooking!!!

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Lettuce Onion Paratha

Lettuce Onion Paratha step by step instructions:

I have always seen lettuce in salads, sandwiches, subs. Today I was not in a mood to eat it in any of these forms and hence decided to make parathas out of it. Well, I can say that you need to try these parathas at least once. Lettuce with onions gives a perfect taste. These parathas are very soft.

Let us start cooking!!!

Ingredients:
Lettuce: 80 gms (chopped)
Onion: 1 (~85 gms very finely chopped)
Whole Wheat Flour: 1 cup (155 gms)
Fennel seeds powder: 1 tsp (3 gms)
Cumin seeds: ½ tsp
Sugar: ½ tsp
Turmeric powder: ½ tsp
Red chili powder: 1 ½ tsp
Chaat masala: 1 tsp
Coriander seeds powder: 1 tsp
Asafoetida: a pinch
Salt as per taste
Water: less than ¼ cup
Dry Whole Wheat flour for rolling parathas
Ghee for making parathas

Method:
1. In a big bowl mix together all the above ingredients to make a stiff dough. Make sure you use water wisely otherwise the dough will be very soft to handle.

2. Let the dough rest for about half an hour.
3. Make 6-7 equal balls out of it.

4. Take one ball of dough. Apply some dry flour and roll it into a thin circle.

5. Heat tawa and apply ghee over it.
6. Put the paratha on it and let the paratha cook from both the sides. Apply ghee and cook for some time.

7. Serve hot with pickles, chutney etc.
8. Yummy “Lettuce Onion Paratha” is ready

Tips:
1. Both lettuce leaves and onions tend to lose water when salt is added to them. So be careful while kneading the flour.
2. Make sure you chop the onions as fine as possible.

See you soon with a new recipe till then Happy Cooking!!!

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