- You can also garnish with chopped fresh fruits.
- The recipe uses makhana powder in the topping mixture, but you can skip it.
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Monday, April 22, 2024
Vrat Wala Cheesecake
Tuesday, February 27, 2024
Gajar Ka Paratha/ Carrot Paratha
Parathas are Indian flatbread made from whole wheat flour. Knead the whole wheat flour with water, rest it for 10 minutes then divide the dough into equal portion which is then rolled and cooked with ghee or oil.
The rich and flaky paratha can be served with curries, pickles or curd.
Parathas can be of many types- plain, stuffed, tandoor, pan-fried and whatnot. There’s a world of vegetables out there that you can use as stuffing for your paratha.
Most common type of paratha, is stuffed with boiled and mashed potatoes mixed with spices.
Today I am sharing a very healthy and delicious paratha recipe which is Gajar/Carrot stuffed paratha.
In this recipe I have used red carrots which is easily available in winters.
Let's start
Preparation Time:- 15 minutes
Cooking Time:- 20 minutes
Served:- 6 persons
Author:-Hem Lata Srivastava
Ingredients:-
For Dough:-
- Four cups wheat flour
- 2tsp salt
- 2tsp carom seeds
- Water
For Filling:-
- Grated carrots 2 cups
- Salt to taste
- Chopped green chili 2tsp
- Chopped coriander leaves
- Amchoor powder 1tsp
- Red chilli powder (optional)
- Roasted cumin powder 1tsp
- Cumin seeds 1tsp
- Ghee 1tsp
- Ghee for frying
Recipe procedur:-
- Mix salt, ajwain in flour and knead the soft dough using water then keep aside.
- Now healt 1tsp ghee in a pan add cumin and let them crackle.
- Now add green chili and ginger saute and add grated carrots mix it well.
- Add salt, red chilli powder, amchoor powder, cumin powder mix all the masala.
- Roast the mixture until all the water evaporates.
- Switch off the flame and cool the mixture.
- Divide the dough into equal portions.
- Take a ball dust some flour and roll it into a thick round shape, add 1 tbsp mixture in the centre, seal the dough from all the edges tightly and flatten it.
- Now roll the paratha and cook the paratha on a hot tava oven a medium heat.
- Cook the paratha on both sides evenly and apply little oil.
- Serve hot with chutney or curd.
Saturday, April 29, 2023
Kathal Ghee Roast
Ingredients:-
- Jackfruit 1kg.
Ingredients for spice paste:-
- Baydagi or Kashmiri chili 12 no.
- 1 tbsp cumin seeds
- 1/1/2 tbsp coriander seeds
- 1tsp fennle seeds
- 12 black pepper
- Cloves 5no.
- Cinnamon stick 1
- 4 to 5 garlic cloves
- Tamerind pulp 2 tbsp
For Ghee Roast:-
- 1 cup Desi Ghee
- Thinly sliced onion 2
- Whipped curd 2tbsp
- Salt to taste
Recipeprocedure:-
- Peel the skin of jackfruit and cut it into cubes.
- Take 4 glass of water, add 1 tsp turmeric and 1tsp salt then put jackfruit in this water for 5 minutes.
- Now drain all the water then pet dry it with kitchen towel.
- Heat 2tbsp ghee in a pan or pressure cooker and add jackfruit then fry until it turns lightly brown.
- Once the jackfruit turns light brown the take it out and set aside.
- Dry roast cumin, fennle, coriander, cinnamon stick, fenugreek seeds, chili, black pepper, and as they release the aroma switch off the gas.
- Once cool transfer the spices into the blender jar and add garlic & tamerind pulp then blend it into smooth paste. Keep aside.
- Take a large heavy bottom pan heat ghee then add onion saute until transculant.
- It will take 5 to 6 minutes on medium high heat.
- Add spice paste cook until the oil separates.
- Add jackfruit stir and mix roast on medium heat until oil separates
- Now add curd mix and stir well when all the spices and curd mix is cooked well then add 1 cup water, cover and cook till it done.
- Switch off the gas.
- Ghee roast best goes with boiled rice.
- Serve hot with paratha or chapati.
Notes:-
- Peeling and cutting the jackfruit is a big task. Before peeling the jackfruit apply oil in your hand and knife too.
- I use Kashmiri and Beydagi chilli in equal amounts, you can use only Beydagi mirch.
- Do not use much saur curd.
- If you are using dry tamerind soak for 2hours then squeeze the pulp.
Wednesday, April 12, 2023
Vatana Kebabs/ Dried Green Peas Kebabs
- Dried Green Vatana 2 cup
- Boiled banana 2
- Salt to taste
- Red chili powder 1tsp
- Crushed black pepper 1tsp
- Chopped ginger 1tbsp
- Chopped green chili 2
- Chopped onion 1 large
- Nutmeg powder 1/4 tap
- Cinnamon powder 1/4 tsp
- Clove powder 1/4 tsp
- Cumin seeds 1tbsp
- Lemon juice 2tbsp
- Malai 1tbsp
- Hung curd 2tbsp
- Roasted chana powder 1tbsp
- Oil for shallow frying
- Ghee 1tbsp
- Chutney for serving
- Soak the vatana over night.
- Drain all the water then boil in sufficient water along with 1tsp salt.
- Once cooled, drain all the water and mash them.
- Now grate the banana keep aside.
- Heat ghee in a pan, add cumin and as they change colour add green chili, ginger and onion saute until transculant.
- Now add boiled Vatana and grated banana.
- Now add dry ingredients stir and mix it well.
- Add malai, lemon juice and curd switch off the gas.
- Allow the mixture to cool down.
- Now add coriander leaves and chana powder.
- Mix and make kebabs. Shape as per your choice.
- Heat non stick pan fry both sides until golden and crisp by applying oil.
- Serve hot with chutney.
- Add curd and malai as per your choice.
- You can add bread crumbs besides chana powder.
- You can use boiled potato besides banana.
- I prefer banana in my kebabs instead of potato.
Sunday, March 19, 2023
Urad Dal Pakode
- Urad dal 2 cup
- Rice flour 1tbsp
- Salt to taste
- Red chili powder 1tsp
- Chopped ginger 1tbsp
- Chopped green chili 1tbsp
- Chopped coriander leaves
- Chopped onion 2 no.
- Crushed cumin 1tsp
- Crushed coriander seeds 1tbsp
- Chat masala powder 1tsp
- Oil for frying
- Wash and soak the dal for 5 to 6 hours.
- Now drain the water. grind soaked urad dal along with water in a grinder.
- Whipe until dal gets fluffy.
- Add all the ingredients besides oil. Mix it well.
- Heat oil in a large bottomed pan, add a spoonful of batter one after another..
- Wait until both the sides of the fritters become brown and crispy.
- Once done transfer them in a serving plate.
- Serve hot with chutney.
- I use mustard oil for frying you any vegetable oil.
- I use rice flour you can use semolina.
- Batter should be fluffy.
Thursday, January 26, 2023
Amrood/Guava Hummus
Hummus is a traditional middle eastern creamy, delicious spread/dip made from chickpeas, tahini,lemon,garlic along with salt, chilli and olive oil.
Now days we can get hummus in grocery stores but I think homemade is the best.
All the main ingredients are super foods in their own right. It's got chickpeas, tahini, garlic, and olive oil in most traditional versions.
I add Guava in my hummus and it turn out to be so delicious.
Guava is a common tropical fruit cultivated is many tropical and subtropical regions. It is usually green when raw and becomes yellow as it ripens.
Consuming seasonal fruits is typically encouraged since they help the body fight off the effects of the season and support the immune system.
Guava are loaded with minerals, including vitamins C, which helps to strengthen our immune systems. Common bacterial and fungal illnesses can be fought with the aid of vitamin C.
Let's start-
Preparation Time:- 5 minutes
Cooking Time:- 5 minutes
Makes:-200gm
Author:- Hem Lata Srivastava
Ingredients:-
- Boiled chickpeas 1 cup
- Roasted Guava 1
- Tahini 1/2 tsp
- Salt 1/2 tsp or to taste
- Garlic Cloves 6 no.
- Green chili 2 no.
- Cumin powder 1tsp
- Olive oil as required.
- Leftover boiled chickpeas water as required
Recipe procedur:-
- Wash the roasted Guava and peel the charred skin.
- Discard all the seeds and roughly chop the Guava.
- Heat 1tsp olive oil add chopped guava and saute until it becomes mashy.
- Switch off the gas.
- Once it cools transfer to mixer along with boiled chickpeas, salt, tahini, garlic, cumin powder, olive oil and blend into smooth texture.
- Transfer to a bowl.
- Before serving garnish with paprika powder, olive oil .
Note :-
- I use green chili besides paprika powder you can skip the green chili.
- I roast the guava on gas you can roast it in oven.
Wednesday, December 14, 2022
Singhara Flour Waffles
This month we have word "S" for the Challenge of A to Z. Many ingredients starts from "S" like Shakarkandi, Sabudana, Sarson, Sem, Sahajan etc, I choose Singhada which is my favourite fruit and we can get it only in winters but singhara flour is available throughout the year.
Singhara is also known as water chestnut in English and sometimes people call it by the name of Panifal also.
Singhara flour is used to make Rotis, Poori & Burfi during fasting days.
It has antioxidants properties, it is an excellent source of good carbs and energy boosting nutrients like iron, zinc and phosphorus.
Here I have prepared singhara flour savory waffles and served with some sauted peas & carrots along with green chutney.
Ingredients:-
- Singhara flour 2 cup
- Salt as per your taste
- Araroot 1tbsp
- Ginger paste 1tsp
- Green chilli paste 1/2 tsp
- Boiled potatoes 2 number
- Black pepper powder 1tsp
- Coriander leaves 1tbsp
- Ghee 1tbsp
For serving:-
- Diced potatoes 2number
- Green peas 1 cup
- Diced Carrots 1 number
- Chopped green chili 1 tsp
- Cumin seeds 1tsp
- Salt to taste ghee 1tsp
- Coriander leaves
- Green chutney
Recipe procedure:-
- In a pan add cumin seeds let them crackle, add green chili stir and add the vegetables and salt, now mix it well cook it for 5 minutes.
- Switch off the gas and keep it aside.
- Peel the potatoes, grate it and mix all the ingredients to make a thick batter.
- Heat waffle maker and grease it with ghee/butter. Once heated ,pour a ladle of mixture in the waffle maker.
- Cover and cook it until done.
- Repeat the process and make all the waffles with the remaining batter.
- Serve hot with vegetables and chutney.
Note:-
- You can add chopped onion too in case it is not being prepared for fasting purpose.
- Araroot is used for binding purpose, cornflour can also be used in place of araroot as per choice.