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Namaskaar

Indian Restaurant

 

 

 

 

     

PARATHA

2 cups whole wheat flour or chapati plus extra for dusting

salt

4 tbsp melted butter

  • Sieve the flour and place it in a large bowl. Add the pinch of salt and nix well. Add the melted butter. Rub it into the flour with your finger, then gradually knead in enough cold water to make a soft dough. Cover with plastic wrap and let rest 30 minutes.

  • Divide the dough into 10 equal-size pieces and roll into balls. Roll out a ball of dough on a lightly floured counter to a 4 inch/10cm circle and brush with oil.

  • Heat a heavy-bottom skillet or griddle pan. Cook parathas on both sides using a little oil for brushing until golden. Keep bread warm while you cook the remaining parathas in the same way.

     

ALOO PARATHA        (makes 4)

3 potatoes, boiled and mashed

1 cup whole wheat flour

3 green chilies, chopped

2 tbsp coriander leaves chopped

2 tbsp melted butter

salt to taste

vegetable oil

  • Sieve the flour.

  • Mix all ingredients thoroughly and make a soft dough. Water is not required for this purpose.

  • Divide the dough into 4 portions.

  • Roll out each portion of the dough into a thin round with the help of a little flour.

  • Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.

  • Serve hot with a curry or dal of your choice.

GOBI PARATHA (unleavened bread stuffed with cauliflower)

            (makes12)

Dough:

4 cups sifted whole wheat flour plus extra for dusting

½ salt

1½ cups water

Filling

2 cauliflower cut into flowerets

5 tsp salt

2 onions finely chopped

1½ cumin seeds

5 green chilies finely chopped

½ cup coriander leaves chopped

for frying:

6 tbsp vegetable oil

  • To make a dough

  • Mix flour, salt and 1 cup water. Add enough of remaining water (6 tbsp), (2 tbsp at a time) mixing till dough forms a soft ball (stop adding water before dough becomes we and sticky)

  • Knead till dough is smooth and elastic (takes 3 minutes). Keep covered with a cloth for about ½ hour.

  • To make a filling

  • Grate cauliflower. Mix it with salt. Keep aside for 15 minutes. Squeeze out and discard water. Add remaining ingredients. Mix.

  • With greased hands, knead the dough. Make 12 balls approximately 4 cm in diameter. Keep covered with a cloth.

  • On a floured board, roll each ball of dough into a flat round 10 cm in diameter.

  • Stuff paratha: (use 5 tbsp filling for each round of dough. see instructions.

  • Heat tava on medium heat for about 3 minutes.

  • Put round on tava. Cook for 1 min and turn it over and cook until  golden brown.

 

CASHEW ALMOND PISTA PARATHA           

100g each of cashew nuts, almond, pistachios

1 lb flour (atta)

1 cup grated coconut

cup oil

1 lb jaggery

1 tsp cardamom pods

  • Soak nuts in water and remove peels. roast all nuts in 1 tbsp of oil. Remove and grind together with coconut.

  • Add jaggery and cook on a lov heat til dry. Add cardamom  powder.

  • Sieve the flour. Add oil and enough water to make a dough.

  • Knead well and divide into small lemon sized balls. Roll out two at a time into 6-7 inched discs.

  • over one, spread the nut mixture thinly. Cover with the other and seal sides with milk. Cook one at a time on a greased griddle till golden and crisp. Make all paratha similarly.

     

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