February 20, 2018

Tomato Omelette / Besan Chila (PanCake)

Besan(Gram Flour) a versatile flour made of Chanadal (a type of Chickpea) has many health benefits to it. Due to it's high protein content it can be easily consumed by vegetarians. A commonly used flour in India for pakoda's and also  well know to use as face pack to remove tan and to lighten the skin. The main benefit I see today is it is Gluten free, so people who are looking for gluten free substitutes can use Besan.

Besan Chila or Tomato Omelette or whatever you call it is very healthy in itself and can be enjoyed as Breakfast or as main meals. At my mom's place this are made very thin and crisp and served with coriander chutney. I add some tomatoes and onions to it to make it in the form of omelette, I like it the way it is served in restaurants along with a slice of bread. But now being health conscious I avoid bread whenever I can :-(, so the below pic is minus the bread :-)).

Besan chila's are also very commonly made during Holi (Indian Festival of colours), specially with the North Indian's. Enjoy it with Spicy Coriander Chutney and Imli ki Chutney(Sweet & Sour Tamarind Chutney)




Tomato Omelete / Besan Chila (PanCake)

Here goes the recipe:



Ingredients

  • 2 Cup Besan (Chickpea flour)
  • 1 small Onion chopped (Optional)
  • 1 big Tomato or 2 small chopped
  • 2 green chillies finely chopped (optional)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon red chilly powder (as per taste)
  • 1/4 cup chopped Coriander 
  • 1/4 teaspoon of Roasted Cumin powder
  • salt as per taste
  • Water
  • Oil for shallow frying

Preparation

  1. In a bowl add all the ingredients and give it a quick stir. 
  2. Prepare the batter with water. The mix should not be too watery and not too thick.


  3. Keep the mixture aside for 10 minutes. The besan will soak the water.
  4. Heat a non-stick pan or tawa. Apply a little bit of oil on the pan.
  5. Once the pan is hot, Spread a spoon full of batter on the pan. Spread it in the shape of a dosa. Thickness may vary as per your needs. I do not make it thin and not too thick. 
  6. Cover and let it cook for 1-2 minutes.

  7. Once you see the top being cooked, the raw besan is no longer seen, drizzle 3-4 drops of oil on the side and on the top.
  8. Flip and let it cook on the other side for 2-3 minutes. 



  9. Yummy and hot Tomato Omelette is ready. Serve it with tomato ketchup. 



  10. With the same batter, one can make Bread Pakoda. Check out the recipe for Non Fried Bread Pakoda here.

  1. The same batter I have added some Palak(Spinach) and it came out lovely, see the picture below. Let me know if you need the recipe with Palak(Spinach)


    Love to read your comments and feedback. 

    Do not want to miss a post , subscribe to my email list.

    Follow us on social networking sites by simply clicking on one of the follow up buttons on the top.

    Sharing is Caring, Click one of the Social networking buttons to share this recipe.



February 12, 2018

Cabbage Paratha

Cabbage is considered as one of the world's healthiest food. It is Anti inflammatory, improves vision, prevents cancer, improves brain health and aids in weight loss. It is also low in calories and packed with vitamins, minerals and other nutrients and hence a healthy dietary option. One can read more details on internet. If one store's partial head of the cabbage, cover it tightly with plastic wrap and refrigerate. Once cut, try to consume within a couple of days as its vitamin contents tend to reduce. 

We here get one big size cabbage and one needs to literally make 3-4 different recipes minimum to finish it off.  It is good in a way as we try to make different varieties.


So I simply grated the Cabbage added the masala's and yummy paratha's are ready. This paratha's also freeze well, so one can make a batch ahead of time and store it in the freezer. Check out on how to store paratha's in freezer by clicking here.

Cabbage Paratha




So here goes the recipe:

Ingredients

  • 1 Cup Cabbage grated
  • 2 Cups of Whole Wheat flour
  • Oil 2 tablespoon
  • Salt to taste
  • 1 teaspoon Jeera (Cumin seeds)
  • 1/2 teaspoon Haldi (Turmeric)
  • 1/2 teaspoon Red Chilli powder (or as per taste)
  • Oil for Shallow frying
  • 1 Cup dry whole wheat flour for making paratha's
  • 1/4 cup grated Corainder (Optional)
  • 1-2 Green chillies (as per taste and optional)
  • 1/4 inch ginger grated (Optional)
  • 1 garlic clove grated (Optional)

Preparation 

  1. In a Big bowl, add the whole wheat flour and all the masala's and give it quick mix. 
  2. Then add 1 tablespoon of oil, grated Cabbage and mix and knead the dough without water. Keep it aside for at least 30 minutes. This will release water from the Cabbage which will help in making the dough.
  3. Knead the dough well for 3-4 minutes. If required one can wait another 30 minutes, if it has not released sufficient water for the dough to bind. Knead the dough with the remaining 1 tablespoon of oil.
  4. Instructions for kneading dough in food processor:
    1. Grate the Cabbage first. 
    2. Add the flour, masala's and 1 tablespoon of oil and give it a good mix. 
    3. Then wait for 5-10 minutes and again mix it. Waiting is required so that the Cabbage will release water and no extra water is needed.
    4.  Then again wait for 5-10 mins, and mix it again. Continue doing this until it forms a semi stiff dough. 
    5. Lastly I added the remaining oil to combine everything.
  5. Take a lemon size ball of dough and roll it around 1 inch diameter.
  6. Apply a little oil (just dip your finger and apply it). Now seal the dough from all sides and form a ball.
  7. Dip it into a the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha's.
  8. Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.
  9. Flip it after a 40-50 seconds.
  10. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  11. Continue cooking on both sides until the paratha is nicely cooked on both sides.
  12. Yummy paratha's are ready, serve it in breakfast with hot cup of tea or in lunch or dinner with some achar or dahi. Simply roll it give it to your super active kid, who can enjoy it while playing or doing some activity.
  13. This paratha's freeze well and comes in handy in one of those days when you do not want to cook or unable to cook. Check out on how to store paratha's in freezer by clicking here.  


    Tip: To make nice and fluffy chappati’s or paratha’s.

    1.       For Cabbage paratha, do not make a soft dough, make a medium stiff dough.

    2.       It should be well kneaded.

    3.       The first cooking on the first side should be hardly for a 40-50 secs.

    4.       Cooking on the second side should be for a min or two until the brown spots appear.

    5.       Then cook the chapati’s or paratha’s.

    6.       Do not turn frequently

    7.       Do not apply too much pressure.  



Check out different types of Paratha's and Puri's by clicking here




Do not want to miss a post , subscribe to my email list.

Love to read your comments and feedback. 

Follow us on social networking sites by simply clicking on one of the follow up buttons on the top.

Sharing is Caring, Click one of the Social networking buttons to share this recipe.


Disclaimer





February 9, 2018

Multi Layered Whole Wheat Paratha

I love lachha paratha or multi layered paratha. I simply love the crunch of it and it goes well with curry's, dry sabji, achars or literally everything. The thing which deters one to make this is it is time consuming. People have different techniques to make this. I also tried different ways but whatever I tried my layers would not come out. I could see the layers, but all pressed together. So I was playing around different techniques and this one worked. 

I also make a large batch of this and freeze it. I know many are wondering why freeze, but at times when you cannot cook due to any reasons, this come in handy. Better than the store bought ones. For details on how to freeze or store paratha's click here.


Layered Whole Wheat Paratha



Layered Whole Wheat Paratha







So here goes the recipe and procedure for Multi Layered Wheat Paratha's:

Ingredients

  • 2 Cups of Whole Wheat flour
  • Oil 1 Tablespoon (optional, I generally do not add oil in my dough, but when I make it for storage I add )  (one can use oil, but I prefer Ghee)
  • Salt to taste
  • 1 Cup Dry wheat flour for rolling and dusting chapati/roti/paratha
  • 1 teaspoon Jeera (Cumin seeds) (Optional, but I add as it gives added flavour)
  • 3-4 tablespoons of melted Ghee or Clarified Butter (For layers)
  • Ghee or Clarified Butter (For Shallow Frying) (one can use oil, but I prefer Ghee)
  • Water for kneading the dough


Preparation 


Basic Preparation

  1. In a Big bowl, add the whole wheat flour and Salt. Give it a quick mix.
  2. Slowly add water and start kneading the dough to a normal chapati/roti/paratha dough or semi stiff consistency or to a consistency you can easily roll a chapati/roti/paratha.
  3. If you add oil to your dough, add now (optional) and incorporate in the dough.  Let the dough rest for half an hour atleast, 1-2 hours is better so that it becomes soft.
  4. Now divide the dough into equal size small lemon size balls.
  5. In a bowl make a mixture of Ghee and Jeera and keep it aside.

Making Layers (Step by Step pics below)

  1. Take one Chapati ball and roll it around 3 inch in diameter. Repeat the process for all the remaining balls and keep it in a tray or a plate. 
  2. Take one rolled chapati, apply around a teaspoon of ghee and jeera mixture and spread it. Sprinkle around half a teaspoon of dry Wheat flour on it and then add another layer of rolled chapati on top of it. Gently press it with your hand. (Below pic shows one small and one big chapati just to show how it is done.)
  3. Repeat the above step until you make a layer of 3-4 Chapatis.
  4. Now cut them into squares and keep it aside. 
  5. Roll, Layer and cut for all all the remaining chapati's.









      Assembling the Layered Paratha

      1. Take the cut squares (each square would have 3-4 layers based on how you layered earlier)  around 3-4 depending on the size you want the final paratha to be. 
      2. Press each one above the other. Put it in random fashion not just in a symmetrical shape so that the you have layers in different shapes.
      3. Dust it with dry flour and roll the paratha to around 3-4 inches in diameter.
      4. Keep aside or go on to the next step Cooking of Paratha.





      Cooking of Paratha

      1. Preheat the chapati tawa or a not-stick pan.
      2. Once hot enough (not sizzling hot), put the rolled paratha on the pan on slow flame.
      3. Flip it after a 40-50 seconds.
      4. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
      5. Continue cooking on both sides applying ghee on both the sides, on medium high flame until the paratha is nicely cooked. (Do not cook on very high flame, the paratha's have layers so it needs to be cooked properly.)
      6. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.



        Tip: To make nice and softchappati’s or paratha’s.
      1. The dough should be well kneaded.
      2. The first cooking on the first side should be hardly for a 40-50 secs.
      3. Cooking on the second side should be for a min or two until the brown spots appear.
      4. Then cook the chappati’s or paratha’s.
      5. Do not turn frequently
      6. Do not apply too much pressure or else it becomes hard.


      Check out different types of Paratha's and Puri's by clicking here



      Love to read your comments and feedback. 

      Do not want to miss a post , subscribe to my email list.

      Follow us on social networking sites by simply clicking on one of the follow up buttons on the top.

      Sharing is Caring, Click one of the Social networking buttons to share this recipe.
        Disclaimer












        Freezing Paratha's / Storing Paratha's

        Homemade Whole wheat parathas are yummier, healthier and better than the store bought ones, but sometimes it becomes a luxury in today's busy life, specially working mom's of small children's or when you are all alone, and do not have the luxury of your near and dear ones. It also comes in handy when you are sick and cannot cook anything. It is always better to feed yourself and your children's homecooked food, instead of store bought which are highly processed.

        The parathas stay fresh for approximately 2 months, I have not used any longer than that, but if done right I think it will stay fresh. Check out below step by step instructions on how to cook and store paratha's. Below I have mentioned on how to do it for layered paratha's one can do the same steps for normal paratha's/Chapati's.

        Check out different types of Paratha's and Puri's by clicking here


        Freezing/Storing Parathas


        Layered Whole Wheat Paratha




        Layered Paratha to be Frozen


        Layered Paratha to be Frozen



        Click here for the the recipe and procedure for Multi Layered Wheat Paratha's:

        Freezing the Paratha

        I freeze using 2 methods, anything should be fine.

        Method 1:
        1. Simply roll the parathas and keep it stacked one above the other with a layer of butter paper in between.
        2. Put the complete batch in a zip lock. Remove any air pockets.  Make sure the bag is closed properly.
        3. Simply store the zip lock in freezer or one can wrap it in aluminium foil.

        Method 2:
        1. Cook each paratha 50 percent or until half done on both sides.
        2. Let it cool completely on a clean muslin cloth.
        3. Once cooled stack it one above the other with a layer of butter paper in between.
        4. Put the complete batch in zip lock. Remove any air pockets. Make sure the bag is closed properly.
        5. Simply store the zip lock in freezer or one can wrap it in aluminium foil.
        Storing Paratha's in Freezer




        Cooking a frozen paratha:

        1. First method is to defrost the paratha by removing it 30 minutes to 1 hour in advance and then cook as mentioned above in section Cooking of Paratha
        2. Second method is take the paratha's out and microwave it for a minute, you can microwave all in one go, but be sure to remove the butter paper in between.
        3. Now cook as mentioned below in section Cooking of Paratha.
        4. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.


        Cooking of Paratha:


          1. Preheat the chapati tawa or a not-stick pan.
            1. Once hot enough (not sizzling hot), put the rolled paratha on the pan on slow flame.
              1. Flip it after a 40-50 seconds.
                1. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
                  1. Continue cooking on both sides applying ghee on both the sides, on medium high flame until the paratha is nicely cooked. (Do not cook on very high flame, the paratha's have layers so it needs to be cooked properly.)
                  2. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.



                  Tip: To make nice and softchappati’s or paratha’s.









                2. The dough should be well kneaded.
                3. The first cooking on the first side should be hardly for a 40-50 secs.
                4. Cooking on the second side should be for a min or two until the brown spots appear.
                5. Then cook the chappati’s or paratha’s.
                6. Do not turn frequently
                7. Do not apply too much pressure or else it becomes hard.

                8. Love to read your comments and feedback. 

                  Do not want to miss a post , subscribe to my email list.

                  Follow us on social networking sites by simply clicking on one of the follow up buttons on the top.

                  Sharing is Caring, Click one of the Social networking buttons to share this recipe.
                    Disclaimer










                    I love laccha paratha or multi layered paratha. I simply love the crunch of it and it goes well with curry's, dry sabji, achars or literally everything. The thing which deters one to make this is it is time consuming. People have different techniques to make this. I also tried different ways but whatever I tried my layers would not come out. I could see the layers, but all pressed together. So I was playing around different techniques and this one worked. I also make a large batch of this and freeze it. I know many are wondering why freeze, but at times when you cannot cook due to any reasons, this come in handy. Better than the store bought ones.


                    Layered Whole Wheat Paratha



                    Layered Whole Wheat Paratha


                    Layered Paratha to be Frozen


                    Layered Paratha to be Frozen



                    So here goes the recipe and procedure for Multi Layered Wheat Paratha's:

                    Ingredients

                    • 2 Cups of Whole Wheat flour
                    • Oil 1 Tablespoon (optional, I generally do not add oil in my dough, but when I make it for storage I add )  (one can use oil, but I prefer Ghee)
                    • Salt to taste
                    • 1 Cup Dry wheat flour for rolling and dusting chapati/roti/paratha
                    • 1 teaspoon Jeera (Cumin seeds)
                    • 3-4 tablespoons of melted Ghee or Clarified Butter (For layers)
                    • Ghee or Clarified Butter (For Shallow Frying) (one can use oil, but I prefer Ghee)
                    • Water for kneading the dough


                    Preparation 


                    Basic Preparation

                    1. In a Big bowl, add the whole wheat flour and Salt. Give it a quick mix.
                    2. Slowly add water and start kneading the dough to a normal chapati/roti/paratha dough or semi stiff consistency or to a consistency you can easily roll a chapati/roti/paratha.
                    3. If you add oil to your dough, add now (optional) and incorporate in the dough.  Let the dough rest for half an hour atleast, 1-2 hours is better so that it becomes soft.
                    4. Now divide the dough into equal size small lemon size balls.
                    5. In a bowl make a mixture of Ghee and Jeera and keep it aside.

                    Making Layers (Step by Step pics below)

                    1. Take one Chapati ball and roll it around 3 inch in diameter. Repeat the process for all the remaining balls and keep it in a tray or a plate. 
                    2. Take one rolled chapati, apply around a teaspoon of ghee and jeera mixture and spread it. Sprinkle around half a teaspoon of dry Wheat flour on it and then add another layer of rolled chapati on top of it. Gently press it with your hand. (Below pic shows one small and one big chapati just to show how it is done.)
                    3. Repeat the above step until you make a layer of 3-4 Chapatis.
                    4. Now cut them into squares and keep it aside. 
                    5. Roll, Layer and cut for all all the remaining chapati's.









                          Assembling the Layered Paratha

                          1. Take the cut squares (each square would have 3-4 layers based on how you layered earlier)  around 3-4 depending on the size you want the final paratha to be. 
                          2. Press each one above the other. Put it in random fashion not just in a symmetrical shape so that the you have layers in different shapes.
                          3. Dust it with dry flour and roll the paratha to around 3-4 inches in diameter.
                          4. Keep aside.





                          Freezing the Paratha

                          I freeze using 2 methods, anything should be fine.

                          Method 1:
                          1. Simply roll the parathas and keep it stacked one above the other with a layer of butter paper in between.
                          2. Put the complete batch in a zip lock. Remove any air pockets.  Make sure the bag is closed properly.
                          3. Simply store the zip lock in freezer or one can wrap it in aluminium foil.

                          Method 2:
                          1. Cook each paratha 50 percent or until half done on both sides.
                          2. Let it cool completely on a clean muslin cloth.
                          3. Once cooled stack it one above the other with a layer of butter paper in between.
                          4. Put the complete batch in zip lock. Remove any air pockets. Make sure the bag is closed properly.
                          5. Simply store the zip lock in freezer or one can wrap it in aluminium foil.
                          Storing Paratha's in Freezer



                          Cooking a frozen paratha:
                          1. First method is to defrost the paratha by removing it 30 minutes to 1 hour in advance and then cook as mentioned above in section Cooking of Paratha
                          2. Second method is take the paratha's out and microwave it for a minute, you can microwave all in one go, but be sure to remove the butter paper in between.
                          3. Now cook as mentioned above in section Cooking of Paratha.
                          4. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.
                          Cooking of Paratha
                            1. Preheat the chapati tawa or a not-stick pan.
                              1. Once hot enough (not sizzling hot), put the rolled paratha on the pan on slow flame.
                                1. Flip it after a 40-50 seconds.
                                  1. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
                                    1. Continue cooking on both sides applying ghee on both the sides, on medium high flame until the paratha is nicely cooked. (Do not cook on very high flame, the paratha's have layers so it needs to be cooked properly.)
                                      1. Enjoy hot and cruncy parathas with curries, dry vegetables or pickles.

                                        Tip
                                        To make nice and softchappati’s or paratha’s.
                                      2. The dough should be well kneaded.
                                      3. The first cooking on the first side should be hardly for a 40-50 secs.
                                      4. Cooking on the second side should be for a min or two until the brown spots appear.
                                      5. Then cook the chappati’s or paratha’s.
                                      6. Do not turn frequently
                                      7. Do not apply too much pressure or else it becomes hard.


                                      Check out different types of Paratha's and Puri's by clicking here



                                      Love to read your comments and feedback. 

                                      Do not want to miss a post , subscribe to my email list.

                                      Follow us on social networking sites by simply clicking on one of the follow up buttons on the top.

                                      Sharing is Caring, Click one of the Social networking buttons to share this recipe.
                                        Disclaimer













                                        Related Posts Plugin for WordPress, Blogger...

                                        All Time Favourite