FUN COOKING

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Chili parantha/purontha/paratha is very delicious with its fruity flavour. Here I have used three types of mild taste chilies. It can be said very healthy as peppers have many health benefits. Here is the whole process how I made it:

Ingredients
2 shimla mirch/capsicum
2 green pepper
1 green chili (optional)
4 spring onion with leaves
handful of finely chopped cilantro
1 inch piece of ginger
1 tsp of mango powder/amchoor
salt to taste
1 tsp of garam masala
2 cups of wheat flour
1 cup of water
1/4 cup of wheat flour for rolling/plethan
oil for shallow frying
Method
1. Wash all the chilies/mirchies, ginger and spring onion.
2. Cut the capsicum and peppers and just pulse it 2/3 times in small zar of mixer or grate it or can do it in chopper.
3. Now take this into a clean cotton cloth and squeeze its water into a bowl just like we squeeze cloth with hands.

4. Now take out this mixture in a plate.
5. Grate the ginger and finely chop the spring onion leaves and its bulbs very finely.
6. Now mix the ginger, onion, cilantro and both the chilies and mix well. Just before filling the parantha add salt, mango powder and garam masala. If salt is added earlier, it will leave water and will be difficult to fill and roll the parantha, Therefore, just add it, while you are ready to stuff the prantha.
7. Now Take the wheat flour into a big plate/bowl. Add water and make a soft dough with squeezed water capsicum and peppers. If needed more, then add the normal water. Dough will be of light green color due to chilies squeezed water.
8. Keep it aside for 5 minutes.

9. Next make four balls/peda out of the it.
10. Roll one ball/peda with rolling pin on wooden surface/chakla with the help of plethan/flour.
11. Now add all spices and salt to stuffing and give it a good stir.
12. Now put handful of this mixture on the rolled roti and gather all its sides and make the stuffed flat ball/peda.
13. apply the plethan/dry flour to its both sides and again roll it with rolling pin in round shape very gently/light hand.
14. Heat the tava/pan. Now put this stuffed rolled parantha on the heated tava/pan.
15. When it seems little bit dry. turn it to the other side.
16. Now apply oil to its both sides and cook it till crispy.
17. Yummy chilies parantha is ready to enjoy.
Tip
1. Use the green pepper which is generally very mild in taste whereas the long green pepper are little bit hot.
2. Green chili can be added too, if you want to make it very hot and spicy.
Enjoy Healthy Cooking!!!
See more recipes too:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
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Sweet corn bhurzee is made from boiled or steamed bhutta. It is very easy and simple to make, but very tasty and healthy too. Here comes the recipe:

Ingredients
2 cups of steamed or boiled bhutta
1 big finely chopped onion
1.5 tbsp of tomato paste
1 tsp of lime juice
1 inch piece of ginger
1 tsp of turmeric powder
2-3 finely chopped green chilies
1 tsp of cumin seeds
pinch of asfetida/heeng
3 tbsp of oil
few curry leaves
1 tsp of garam masala
2-3 tbsp of finely chopped cilantro
Method
1. Boil/microwave sweet corns. See my previous posts for it.
2. Slightly crush the boiled/microwaved bhutta in mixer blender.
3. Peel and grate the ginger.
4. Heat the oil in frying pan/karahi. Add heeng and cuminseeds and be it spluttered till it stops itself.

3. Add curry leaves and finely chopped onion and ginger and cook it till translucent. Now add tomato paste all along with turmeric powder, salt and green chilies. Now cook it till oil starts coming out of it.
4. Now add coarsely crushed sweet corn to it and mix well. Cook it on very low flame till oil separates from it.
5. Now add lime juice and cilantro and stir.
6. Remove from heat and add garam masala and mix thoroughly.
7. Healthy bhutta bhurzee is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes too:
How to Steam corns in Microwave
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Milky Corn Methi Paneer
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All purpose flour/maida's dhokla, I prepared it in microwave in a microwave proof glass bowl. It came out very soft. Here is the whole process how I made it:

Ingredients
3/4 cup of all purpose flour (maida)
1/4 cup of semolina
salt to taste
1/2 tsp of turmeric powder
1 tsp of sugar
1 tsp of ginger paste
1/2 tsp of green chili paste (optional)
1 tsp of oil
1/2 cup of sour curd
1/2 tsp of lime juice
1 tsp of Eno
1/4 cup of water
For tempering
2 tbsp of oil
pinch of asafetida
Few silted green chili
few curry leaves
1 tsp of mustard seeds
1 tsp of white sesame seeds (optional)
Method
1. Take the all purpose flour and semolina in a bowl with salt, turmeric, sugar and mix well.
2. Add curd and water to it and make smooth batter of it. Keep it aside for rest so that semolina can absorb water.
3. Next add ginger and chili paste and mix. Then add oil and again mix.
4. Grease the microwave proof bowl. Bowl should be with lid.

5. Now add Eno and mix it with very gently/light hand.
6. After that pour it into the grease bowl and cover it with lid as shown in picture.
7. Now place it in microwave .
8. Microwave it for 5 minutes.
9. Soft dhokla is ready.
10. Let cool it completely and cut into desired shapes.
Tempering
1. Heat the oil in a pan. First put split green chilies and fry it little bit and take out.
2. Next add mustard seeds and then sesame seeds. Let it splutter till it stops itself.
3. Now add curry patta and pinch of heeng. When its done, remove from fire and pour it on the dhokla and cut into desired sshapes pieces.
Tips
1. Covering the bowl with lid is essential, otherwise dhokla will hard.
2. While its getting cool just before cutting into pieces, it should be covered with lid.
3. Don't keep the dhokla too thick, otherwise it will raw at the bottom.
4. To keep it soft, cover the lid while microwaving and while cooling as well. Covering the lid is very essential while making dhokla in glass bowl.
Enjoy Healthy Cooking!!!
See more recipes:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
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FUN COOKING

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