Triangular Garlic Paratha and spicy suki bhaji .

When I come to know about event for "flat breads" hosted by Chili und Cibabatta , I was sure that i will participate with My triangular Paratha, here just to make it even more tasty I have added Garlic flavor to it. Just a tablespoon of Garlic and whole taste gets wonderful flavor of it. Although if you don't like garlic you can make it simple way without adding garlic to it.

Garlic Paratha( Indian Flat bread):

Ingredients:
1 cup whole wheat flour ,
salt to taste,
2-3 tsp oil,
1 tsp garlic paste,












Mix all the ingredients and Knead smooth dough like we make for roti/chapati.
It should be soft enough to make paratha fluffy and soft . While making dough first ass oil and then add some amount of warm water sufficient to make dough soft enough.
Make lemon size balls of it, use dry flour if it is sticking while rolling out, then roll out a little circle of it, spread little oil on half of it and fold it , the n again spread a little bit (just about a single drop or two ) and then fold it again, like it is shown in the pics above.
Next to make a perfect triangle of it just give it a little straight shape from open side of folded triangle ( as shown in first pic below ).

Starting from center to each corner roll out maintaining the same thickness for the whole paratha. one hot iron skillet or tava place this rolled paratha , half cook on one side and then turn it to other side , spread little oil on half cooked side and then turn it again and spread little oil on other side too , cook on medium flam till golden brown on each side . serve hot . It tastes best when accompanied with chutney , spicy curry and Dal.
It is a Regular part of our dinner and it goes well with any of other Indian gravy (check out more of it's recipes on my regular blog here ) .
This garlic flavored Indian flat bread goes to Chili and ciabatta for flat breads this month.
Being an Indian I have many options to participate with , I choose my all time favorite this one to share because of the softness and yet crispiness it has with lovely color of it.
Also check out Cumin Flat bread , which has got a great fan of it through blogging :) .

Here is One Spicy Potato curry which goes very well with it .
Call it Spicy dry curry of Potato , aloo bhaji or Bateka ni suki bhaji . It tastes so nice all the time , in earlier days I used to make it for travel purpose mainly , which is normally a little less spicy version of it. this is my little spicier version of it which I make normally while carving for some tangy food . It is such a quick dish , that it hardly takes 3-4 minutes one potatoes are boiled .
While running out of time , I choose mashed potato option of microwave and get it done in even less time .

Ingredients:
3-4 meduim sized potatoes bolied and roughly mashed ,
2-3 green chilies chopped finely,
a pinch of ginger paste ,
few curry leaves,
1 small tomato chopped finely,
1/4 tsp turmeric powder,
2-3 tsp oil.
1 tsp lemon juice and 1.2 tsp sugar (optional)

Method:
Heat oil in deep kadai or pan and while little hot add chopped chilies and curry leaves along with ginger paste to it. Add turmeric powder and immediately add roughly mashed boiled potato to it. sprinkle salt , sugar and lemon juice (optional) over it and mix it well ,cook for a minute turn of the heat. Garnish with fresh and chopped coriander leaves.
This makes a good dish for fasting days too . I just add 2 tsp of curd to it and ahhhhhhhhhh.... , for me its the best ever dish to enjoy :)) .


Now this, my all time favorite, "Bateka ni spicy suki bhaji" goes to Sia and Dk for their events An ode to Potato and Potato Fe(a)st.
Both the dish above also goes to EC for her Travel Food festival , this is the real combo we choose to take along while traveling with no worry to spoil anything with another curry with liquid gravies.. Thank you lovely ladies for hosting the events I enjoyed making me favorite food and participating with it :) . Read more...

Pineapple Lemonade & Strawberry Slush

As you might be knowing ,that the owner of lovely blog and a dear blog friend Coffee is organizing JFI-Lime & lemon this month . With sure to get many tasty entries with sour taste I thought to send this along to her with sweet and sour taste .

Strawberry slush and Pineapple lemonade – two simple and refreshing drinks are my entry to JFI this month .

Pineapple Lemonade :

Ingredients :
1 cup pineapple cubes(tastes best with fresh cut pineapple ),
2 tsp lime/lemon juice ,
2 tsp Sugar(use according to the sweetness you like) ,
1 glass fresh water

Method:

In a mixture bowl , grind pineapple cubes to fine paste adding little water needed to grind it all smoothly. Strain it using juice strainer, in a separate bowl, take water add sugar to it , mix it till sugar dissolves and then add lime juice with pineapple juice mic well and serve , in hot days serve along with some ice.

Strawberry Slush :

Ingredients:
1 cup fresh strawberry ,
1 tsp lemon juice ,
2 tsp honey,
4-5 mint leaves (optional- it will not change the color , but will add a nice flavor to drink).

Method:

Wash and cut strawberries in to halves, take all the ingredients in to a mixture bowl, and grind them all adding a glass of water to make it juice like consistency .

When crushed to fine thin paste like, strain it using a juice strainer to a glass and serve it as you like.

With both these drinks around in summer days, I bet you will have heaven on earth :) )

Both of these drinks are the result behind the thought of creating something different for coffee’s JFI this month . See this is what blog events do to us :) , a lovely side effect of blog events Isn't it ? :)

Thank you Coffee , for choosing Lime/Lemon for JFI this month . I enjoyed making and drinking this lovely drinks, you made my summer a party now : ) ).

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Keerai as Side Dish- RCI & JFI-WBB -Leafy vegetables

Keerai is Spinach called in Tamil ( I have googled it out.. :D, I hope I am not wrong :)) . )
When Lakshmi announced Tamil cuisine theme for this month of RCI, it was a real confusion for me, as normally I get messed up a lot with all the south Indian region recipes , so I took up it as a small challenge and thought to make something for this event. Also how can I forget JFI ? so suitable to both, I am presenting here a Tamil cuisine , made up with Leafy vegetable. :)
Ingredients :
Fresh Spinach -1 bunch,
2-3 greenchillies,
Shredded coconut-1 tsp, (i used dried one)
cumin seeds -1/2 tsp,
3 dry red chillies,
1 tsp urad dhal( I used my all favorite Moong dal instead of this) ,
1/2 tsp ghee,
1 tsp rice flour,
1 tsp curd
1/2 tsp sugar,
salt to taste.
Method:
Cut spinach into small pieces. Cook it in an open vessel with salt and a tablespoon of water. After the spinach gets cooked completely, add the cumin seeds(raw). Grind together green chillies and coconut. Add this to the mixture. Saute urad dhal and red pepper in ghee and garnish the spinach with it. Dissolve a spoon of rice flour in a spoon of water and mix well. This will give it the required thickness. Add a spoon of curds and sugar to the gravy.
I had this with chapati. Though I am very much sure that this is being eaten different way in real tamil style, I am sure many of my tamil buddies around here will have real idea of it.share it with me , so that I can know more about it. Also can anyone around there tell me the name ofthis dish, the source from where I got this recipe said this as a side dish, so I left with no option but to post it with that name only :P .

This recipe I googled out( but forgot the real source URL... :( ) , so that I can participate in RCI , started by Lakshmi.: ) . Thank you Lakshmi it’s a great experience making this. And I love it , as it contains no oil in it. Just loving the Zero oil recipes. That’s why this become my special choice for this event. Not only this, this Keerai goes straight to Indira of Mahanandi for JFI-WBB -Greens . Thank you Indira for choosing the Green leafy vegetable theme , this kinda veggies been my favorite all the time :D .
and hey, Don't miss to check out the real beauty of India on my regular blog - CreativePooja , also if you are intrested in cooking and liked dishes around here then go visit here, this blog is just like a trailer... movies is on other side :D

Stay tuned and Have fun :) .

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Lauki-Chana Dal(Bottle gourd- bengal gram) Curry

This authentic Gujarati vegetable main course is a regular dish prepared at my home. As I am at mom’s place right now , I rarely think to enter kitchen even . Though when “L” of Nupur ‘s A-Z of vegetables event came to my mind, I couldn’t resist myself making this beloved Gujarati dish or mine. We call it Dudhi chana nu Shaak in Gujarati.
This is a good option for those who don’t love bottle gourd directly. At my place too hubby likes it though he don’t like Luaki much. According to him this makes a good combination and the taste of final dish is totally different than lauki curry : ) .oh…., I miss Deepak’s compliments the most when I make something here these days.

Ingredients :
1 bottle gourd(lauki) , medium sized,
1 ½ cup of Bengal gram (chana Dal)
1 tsp garlic chopped width wise,
½ tsp mustard seeds,
1 tsp cumin seeds,
½ tsp turmeric powder,
1 tsp red chili powder,
1 tsp cumin-coriander seeds powder,
2-3 tsp oil,
Salt to taste,
Coriander leaves to garnish .

Method:
Soak chana dal(Bengal gram) into water 1 hour prior to cooking.
Peel, wash and chop lauki (bottle gourd) into medium sized cubes.
In a separate vessel boil the chana dal until it is soft.
Remove the excess water from it and keep aside.
Peel the garlic cloves and cut it width wise. (you can use the garlic paste too ) .
In a frying pan heat the oil, when bit hot add mustard seeds and cumin seeds to it, as it start to pop up add turmeric powder and immediately add the Lauki cubes to it.
Mix it well and let it cook , stirring occasionally ,until lauki is cooked fully.
If bottle gourd (lauki) you are using is not much soft then it takes little water added to this to cook it well, in such case cook it until bottle gourd cubes are soft and all water part is evaporated from it.
Next add boiled chana dal(Bengal gram) , red chilli powder and salt to it. Mix it well and finally add cumin –coriander powder to it. mix well, garnish with coriander leaves and serve hot with chapati.


This is my entry for A-Z of vegetables of Nupur.
Thanks Nupur :D , for giving me a chance to present this dish. Read more...

Beet Treat

My Second entry to Maheswari for her AFAM-Strawberry .

Refreshing Drink ,Beet treat

Ingredients:

1 small beet root , peeled , washed and cut in to cubes
3 carrot, peeled , washed and cut in to pieces
10-12 straberries , cut into half.
2 tsp lemon juice.

Method:
Using grinder make juice of the above ingredients adding 1 glass of water to it, and strain it using strainer. Serve with crushed ice , very good for the hot summer days, as summer is arriving her slowly, it is a nice drink for the afternoon time.
Used in small amount still beet root is dominating factor in the juice, that’s why I named it as “Beet treat” . tastes good and it is rich source of iron ,folic acid, vitamin C and calcium .

My second entry to Maheswari-for her AFAM-Strawberry .
Check out my first entry strawberry ice cream here.

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Carrot Halwa -entry for Monthly Mingle

Ingredients:
500 gms carrot shredded,
2 cups milk,
1 cup fresh cream,
Sugar ½ cup or upto taste.
Cardamon powder ,
Raisins .
3-4 tsp ghee.

Method:
Wash and peel the carrot thoroughly and shred it.
In a big pan add ghee and place it on heat, when it is little hot add shredded carrot to it and cook it on high flame stirring continuously . this will burn the water part from shredded carrot and it will turn little more dark in its color. When it is cooked this way, add milk to it and let it again cook on high flame until milk turns in to thick , add sugar, fresh cream and soaked raisin to it and let it cook until all the water part from milk evaporates and it makes small white particles of cream there. Consider it cooked when it is thick enough and all things are mixed well with shredded carrot. Add caramon powder and mix well, turn of the heat and serve it either hot or cold. Tastes best in both ways.
As Me and hubby both don’t like much sweet items , this is a rare case in our home that we make anything sweet like this for us. Since Meeta announced to make something sweet for this month’s monthly mingle, I thought to make this from the fresh carrot available in the market here. And I think was a good idea indeed. Once it turn cool I store it in a air tight jar in refrigerator and hubby like to have just 1-2 spoons of it as desert for him . : )

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With Love to Sahil& Siddharth - Coriander Stars

This has been my all time favorite snack item, which my mom made when I was a little child. Ever since I love this , I love this for its color and taste , it has every taste in it – sour, sweet and fragrance of coriander with crispiness. What else one want for a perfect snack. When Trupti announced her theme of Little chefs in Kitchen , I had this in my mind. Just to make it more attractive I give it Star shapes. So here is a dish full of coriander stars goes to Sahil and Siddharth with lots of love from Me.

Ingredients:

1 ½ cup of wheat flour
¾ cup of rawa ,
1 bunch coriander leaves crushed ,
2-3 tsp Sesame seeds ,
3-4 tsp oil for dough ,
2 tsp lemon juice,
Sugar to taste,
Salt to taste,
Oil for deep frying .

Method :

Mix all the ingredients to make dough, and prepare the little hard(not as soft as we make for Roti or Paratha) by adding water to it.

Make 2 inch size balls of it, and roll out like roti with the thickness of 1/8 inch .
Make the shape using shaper you have.(or in a simple way by making small balls one can make small puri sized i.e. 2 inch diameter sized, round puri of it. ) make slits in it using sharp knife. ( this will help to make it more crispy , as without slits it will get puffed while frying. ) heat oil in a kadhai and deep fry these stars when oil is hot. Let it fry on low flame, and fry it until golden brown from both sides. Take care to keep flame on low once the oil get hot , as on the high flame this will not cook well and also the good taste of coriander from this will vanish.
Place it on a brown paper after removing from oil, to absorb excess of oil from it.
Serve to kids any time they are starved. I completed the whole dish in a single day : )) .
Now this goes straight to dear Trupti for her theme –Little chefs in Kitchen , Hope this will be appropriate for kids friendly recipe category : ) .

Thank you Trupti for a nice theme , I am glad I am able to participate in this.

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