Mint is a magic ingredient, which adds zing to any preparation, however simple. Here is a simple process of dry roasting and crushing the leaves boosts the aroma of mint extraordinarily, adding a flavourful punch to the whole wheat flour rotis.
Pudina roti is such a healthy dish with a wonderful aroma. Its a healthy treat for your taste buds. This is my most favourite style of eating roti. Its a lighter version of roti and I just love it. Check it out the Pudina Roti Recipe here!!
Check it out the Mint Roti recipe here!!
Ingredients:
2-1/2 cups flour
1 cup mint,finely chopped
2 tbsp oil or butter
Oil for shallow frying
Salt to taste
How to make Mint Roti:
Sift the flour and salt in a bowl.
Add 2 tbsp of oil and mint and knead a stiff but non-sticky dough..
Cover with a damp cloth and leave aside for 30 minutes.
Divide the dough into 15 parts.
Shape like balls and press flat with the palm of your hand.
Roll out the roti into a round disc about 5″ diameter.
Put roti on a preheated griddle, dry roast both sides first then spread oil on both sides and shallow fry until well browned.
1 medium cauliflower florets trimmed, and coarsely chopped
1 tbsp hot green peppers, finely chopped
1 tsp ground cumin
1 tsp salt
8 tbsp ghee or clarified butter
How to make Cauliflower Paratha :
For Dough:
In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee.
With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball.
If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
Repeat for 7 or 8 minutes, until the dough is smooth and elastic.
Again gather it into a ball.
Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.
For Filling:
Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tbsp of ghee over high heat until a drop of water flicked into it splutters instantly.
Stir in the ginger and garlic, then the onions.
Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown.
Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite.
To make the parathas:
Divide the cauliflower mixture into 9 equal portions.
Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter.
Place a portion of the filling mixture in the
center of the round and fold the edges over it,
pressing them together to enclose the filling
securely.
Pat the filled paratha flat with your hands, then
gently roll it again to make a round about 5
inches in diameter.
As you shape and fill the parathas, set them
aside, covered with a dampened kitchen towel to
keep them from drying out.
Heat an ungreased 10 to 12-inch skillet with a non
stick finish or a well-seasoned cast-iron skillet
or griddle until it is hot enough for a drop of
water flicked into it to splutter instantly.
Place one of the parathas in the pan and, moving
it about constantly with your fingers or the edge
of a metal spatula, cook for a minute or so.
With a wide spatula, turn the paratha over and
brush about a tsp of the ghee on the top.
Cook for 2 minutes, then turn it over, spread with
Tehri is a well-liked Pakistani dish as a main course with average effort for homemade on any occasion.Always great to have in all seasons. Must try this Tehri Recipe.
Photo: Tehri Recipe
Check it out the Tehri Recipe here!!
Prep Time:30 minutes
Cook Time:40 minutes
Servings: 4
Difficulty Level: Medium
Ingredients
500 gm long grain rice
3/4 cup oil
1/2 cup brown onion
1 tsp garlic paste
2 potatoes, cut into cubes
1 cup green peas
2 carrots, cut into cubes
2 tomatoes, thinly sliced
1/2 cup plain yogurt
1 tbsp whole spice
1 tsp red chili powder
1/2 tsp turmeric powder
2 tsp salt
Yield: 4 servings
Directions:
Rinse rice with few changes of water and soak for 30 minutes.
Heat oil in a deep skillet over medium heat.
Add whole spices, brown onions, garlic paste.
Cook for 1 minute then add ¼ cup water.
Add chili powder, salt, turmeric powder, yogurt.
Cook for 5 minutes then add potatoes, carrots and green peas.
Cook for 10 minutes.
Add 1 cup water.
Cover with a lid; cook until vegetables half done.
Add rice with 2 cups of water.
Cover and Cook for 10 minutes or until water nearly dry.
Add green chilies and tomatoes on top.
Simmer for 5 minutes or until done.
Tehri is ready to serve.
Serve with Raita.
If you like Tehri Recipe and make it then let me know your feedback by commenting below.
Kids can’t resist the sweetness of the nutritious pineapple topping on this easy-to-make Chicken Pineapple pizza. Homemade Chicken Pineapple Pizza _ Yummy!! Most things can be substituted to get the calories down.
Photo: Chicken Pineapple Pizza Recipe
Check it out the Chicken Pineapple Pizza recipe here!!
Roll each chicken piece in flour mixture. deep fry in hot oil for 10-15 minutes or until golden brown. Do try this Classic Chicken Broast recipe and don’t forget to share your experience with us!
Photo: Classic Chicken Broast
Prep Time:20 minutes + marination
Cook Time:20 minutes
Servings: 5
Difficulty Level: Easy
Ingredients
1 kg chicken
2 cups cold water
1/2 cup plain flour
1/2 cup cornflour
2 tbsp chili sauce
2 tbsp soy sauce
1 tbsp ginger garlic paste
1 tbsp red pepper, crushed
1 tsp black pepper, crushed
1 tsp brown sugar
1 tsp salt
oil for frying
Directions:
Put chicken pieces in a large bowl.
Add chili sauce, soy sauce, red pepper, brown sugar, black pepper, salt, ginger garlic paste and chinese salt.
Mix well.
Mariante for 1 hour.
In a shallow dish, combine corn flour and flour.
Roll each chicken piece in flour mixture.
Then dip chicken in Cold water.
Again roll in flour mixture.
Then deep fry in hot oil for 10-15 minutes or until golden brown.
Remove from the oil and drain on paper towel.
Classic Chicken Broast is ready to serve. ENJOY!!
Serve with coleslaw and french fries.
If you like Classic Chicken Broast recipe and make it then let me know your feedback by commenting below.
Cut a slit from the outer edge till the center. Start rolling from the slit to form cone. Roll out to a thick paratha. Do try this Lacha Pudina Paratha recipe!!
Bismillah, let’s begin!
Check it out the Lacha Pudina Paratha Recipe and printable version below!
Lacha Pudina Paratha
2 cups wheat flour
3 tbsp mint leaves (finely chopped)
3 tbsp cooking oil
1/2 tsp chili powder
1/2 tsp carom seeds
1/2 tsp salt
ghee as required
Method
In a bowl, combine together wheat flour, carom seeds, salt, chili powder, oil.
Gradually add water and knead a soft dough.
Make small balls out of the dough.
Roll into a quarter plate size.
Spread 1 tbsp of ghee over it.
Cut a slit from the outer edge till the centre.
Start rolling from the slit to form cone.
Roll out to a thick paratha.
Sprinkle mint leaves on it.
Roll again.
Heat a griddle( tawa) over medium heat.
Put paratha on hot griddle.
Fry paratha on each sides for 2 minutes or until light golden.
Lacha Pudina Paratha is ready to serve. ENJOY!!
Serving Suggestions: Serve with curd or pickle or chutney.
I have also posted Khasta Parathawhich is another easiest & tastiest version of making Paratha. Do check it out as well.
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Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or on Twitter so I can see how lovely yours turn out.
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Happy Cooking!!
If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.
Here, I came up with the pizza paratha recipe which is a stuffed paratha but with some of the pizza ingredients added. Check it out the Pizza Paratha recipe here!!
Methi Chicken (Chicken Curry with Fenugreek Leaves)
Methi Chicken is a lip smacking chicken recipe which is cooked under pressure(dum) along with yogurt, fresh methi and spices. This Methi Chicken recipe is easy to cook and great in taste, as well as looks and texture.
Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)
This Methi Chicken is one of my go-to recipes when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother’s so I know it is good as I grew up eating it. The fresh Methi (fenugreek) leaves add a lovely, earthy flavor to this dish. You can also use dried fenugreek if you don’t have access to fresh leaves and you should be able to find both fairly easily in any grocery.
Methi Chicken Recipe (Chicken Curry with Fenugreek Leaves)
Goes great with plain rice, salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.
Chicken flavored with aromatic spices inside a steaming hot paratha. You can actually amaze yourself by cooking deliciously perfect Chicken Paratha if you follow this step by step instructions.
You’ve probably heard of Chicken curry; well this is almost the same thing but with a twist. Instead of chicken use cauliflower!! Cauliflower Curry Masala is a vegetable curry that makes for a good side with rotis. Traditional Pakistani cauliflower and potato curry recipe from my grandmother (Nani Jan). We used to eat this all the time growing up. My sister likes it with paratha.
Photo: Cauliflower Curry Masala Recipe
Check it out the Cauliflower Curry Masala Recipe here!!
Besan Ki Roti is very flavorful and healthy flat-bread, high in protein and gluten free. Besan roti can be served with dal and leafy green vegetables like spinach or with simple yogurt. Check it out the Besan ki roti recipe here!!
Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Give it a try!!
Photo: Aloo Channa Pulao Recipe
Channa Pulao is always my favorite.I have made it many times but this time I wanted to try it with Potatoes ( My fav veggie) and it came so good.
I do remember my khala (anty) who would make fabulous chana pulao along with potatoes. Well, while making this aloo chana pulao recipe and writing this post i do remember the aroma and taste still lingering in my mind of her pulao. Her dishes was always cooked to perfection and the taste of the pulao was just heavenly.
Photo: Aloo Channa Pulao Recipe
Though I make chana biryani often this [highlight]chana pulao[/highlight] is always my quick fix whenever I am pressed for time. Do try this Aloo Channa Pulao recipe. I had it Korma, mint raita and salad.It was a satisfying lunch.
Photo: Aloo Channa Pulao Recipe
Note’s:
For the chana pulao obviously you have to first cook the [highlight]chickpeas(kabuli channa)[/highlight].
if you have leftover boiled chickpeas than these too can be added.
The pulao has to be made with basmati rice and desi ghee or else something will be a little amiss if you do not use basmati rice and ghee. This is pretty easy pulao, great to put in your kids lunch box. If you pre cook the chana the previous day itself, then you don’t have to worry about anything. It can be made in minutes.
If you are diet conscious you can add olive or sesame oil.
This could be also quick fix forlunch box for office going people or students, since less cutting work. You can pack this with cucumber or vegetable raita. Check it out the Aloo Channa Pulao recipe and printable version below!!
Aloo Channa Pulao
Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Do try this Aloo Channa Pulao Recipe, your family will love it.
2 cups basmati rice
1 cup chickpeas (white channa)
2 onion (thinly sliced)
2 potatoes (cubed)
2 bay leaves
4 cloves
5 black pepper pods
3 cinnamon stick
1 black cardamom
3 green chilies (thinly sliced)
4 tablespoon clarified butter or ghee
1 teaspoon ginger garlic paste
salt to taste
3-1/2 cups water or chicken stock
For Garnishing
Fresh coriander leaves (chopped)
Directions
Wash rice with few changes of water and soak them for 30 minutes. Keep aside.
Heat oil in a heavy bottom skillet over medium heat.
Add the cloves, cinnamon, cardamom, black pepper and bay leaves.
Now add the sliced onions, sliced green chilli and also the ginger garlic paste.
Saute them until the raw flavor fades.
Now add the Potato cubes and the boiled channa.
Stir well.
Cook for 5-6 minutes or until potatoes are tender.
Add rice and lightly stir.
Now add the salt and water.
Mix well and allow the rice to cook for 10 minutes or until done.
Cover with a lid and put on low flame.
After 10 minutes, turn the heat off.
Fluff the rice and dish it out.
Garnish with the coriander leaves. Aloo Channa Pulao is ready to serve.
Serving Suggestions: Serve with Mint Raita and salad.
If you like this Aloo Channa Pulao Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.
Potato Paratha,all time favorite and popular paratha. Yes, this one has cumin in it. This Potato Cumin Paratha taste delicious with fresh, thick cream or a knob of unsalted, home-made butter. Check it out the Potato Cumin Paratha recipe!!
If you are bored eating regular style of egg curries and looking for a variation, you should definitely try this out. Usually we use boiled eggs in egg curries. But in this Steamed Egg Cubes Curry recipe, we steam the eggs initially and then we cut the steamed eggs into small cubes.
If you like this Steamed Egg Cubes Curry recipe and make it then let me know your feedback by commenting below.
