FUN COOKING

No comments

Baby corn also known as candle corn. It is very low in fat but still a good source of fiber and goes well with almost all vegetables. Today I am writing about baby corn parantha. Here below is its full recipe:

Ingredients
8-10 fresh babycorn
1" piece of ginger
1 small onion
2 fresh green chili
salt to taste
1/2 tsp of mango powder
1 tsp of garam masala
1 tsp of coriander powder
handful of chopped cilantro
2 cups of wheat flour
1 cup of water
1/4 cup of flour for rolling
oil
(for 4 parantha)
Method
1. Wash and grind the baby corns in the vegetable chopper till fine granules or alternatively it can be done on pulse in mixer grinder small zar. Its granules seems just like tiny yellow beads. Next take in a clean cloth and squeeze it with both hands.
2. Peel the onion and ginger. Now cut finely chili, ginger,cilantro and onion.
3. Now mix the squeezed baby corn chopped granules, onion, chili and ginger mixture together. Add salt, coriander powder,mango powder and garam masala just before we start making parantha.

4. Take the wheat flour in a big bowl and make a soft dough with 1 cup of water. I have used the water which we squeezed from baby corns too while kneading it. 1 cup of water inludes the squeezed water. Keep it aside for 10 minutes.
5. Now make four balls out of the dough.

6. Roll it with rolling pin just like roti in round shape. Put handful of stuffing on it and gather from all sides and make flat ball of it.
7. Now apply dry flour to this stuffed dough ball and slightly press it with hands and then roll it with rolling pin on wooden surface/chakla with very light hand.

8. Place this stuffed and rolled parantha on the heated tava,/pan etc. when one side seems dry turn it to the other side.
9. After that apply oil to both sides and cook it till crisp on medium heat.
10. Healthy and delicious baby corn parantha/purontha is ready to serve.
Enjoy Healthy cooking!!!
See more recipes:
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
Gobhi Parantha
Bhindi Parantha                                         --------------------
Reproduction of the contents of this blog without permission, in whole or in part is strictly prohibited.

No comments

Rabdi is prepared by thickening and scraping milk from the sides of pan. It can be made of various flavors. Here I am writing the recipe for basic rabdi which can be used for making many dishes. Here I have made it with milk+evaporated milk. We can prepare it completely with milk too. Its making is very easy. Here below is full recipe:

Ingredients
1.6 liters of whole milk
1 can of evaporated milk (385 grams)
3/4 cup of sugar
handful of mixed dry fruits
Method
1. Take the milk in big frying pan/karahi. Keep it on flame.
2. Stir it till it starts boiling.
3. Next cook it on medium flame stirring to its bottoms and sides with sharp edged spatula/palta/turner/kauncha for almost 20 minutes. Occasionally scrape its sides to remove papdi and mix. During this time milk will be of little bit thick consistency.

4. Now add evaporated milk to it and again cook it 20 minutes more, stirring and scraping constantly.
5. Next add sugar and cook for 5 minutes more.
6. Remove from heat and transfer it to a serving dish.
7. Soak the badam for 15 minutes and remove its peels. Now slice the cashews, almonds and pistachios.
8. Soak the Chirongi and kishmish/raisins in water too for 5 minutes.
9. Finally add all the dry fruits to the rabdi.
10. Delicious rabdi/rabri is ready to enjoy.
Tips
1. Rabri's consistency of its thickness is kept according to the dish e.g rabri for rasmalai is kept slightly thinner than the normal.
2. If white color is needed for rabri, then don't add evaporated milk. Make it with completely whole milk and on medium to high heat. Secondly, make rabri of 2 liters or less at a time.If we take more than 2 liters of milk its color will get dark yellow. Secondly, for white color, do not make in rice cooker. In rice cooker, rabri gets yellow color due to low heat.
3. Add raisins/kishmish to it, while it comes on room temperature. If we add it to the hot, rabri will curdles or split little bit.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi
Oats Poha
Oats Pakore (Sandwichmaker)
Chatpati Oats Chaat
Shakkar Paare or Khurma
Petha Mithai
Burfi of Left over Chashni of Petha Mithai
Shakkar Paare or Khurma
Sugar Coated phulia or Murmure
Boondi Ladoo
Oats Burfi
Chocolate Squares
Sugar Coated Sawalee
Moong Dal Halwa
Sooji Halwa
AAte ka Halwa
Chocobar Ashrfis
----------------
Reproduction of the contents of this blog without permission, in whole or in part, is strictly prohibited.

No comments

Dhokla chaat is very tasty and at the same time very easy to make. It can be prepared with leftover dhokla too. Though here I have made fresh besan dhokla in microwave. It tastes just like dahi bada, but it is more healthier than that. Here below is the whole process of besan dhokla and its chaat:

Ingredients
For Dhokla
3/4 cup of besan(rice cooker cup)
1/4 cup of semolina
salt to taste
1/2 tsp of turmeric powder
1 tsp of sugar
1tsp of ginger paste
1/2 cup of sour curd
1/2 tsp of lime juice
1/2 tsp of Eno
1/4 cup of water
2 tbsp of oil
pinch of asafetida
2 slit or chopped green chilies
few curry leaves
1 tsp of mustard seeds
For chaat
1 cup of curd
1/2 tsp of roasted cumin powder
1 tsp of sugar
black salt to taste
1/4 tsp of garam masala
1/4 tso of red chili powder
4 tbsp of tamarind chutney
2 tbsp of green chutney
handful of boiled black chole/channe
basen namkeen sev
Method
1. Take the besan 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 mix.
4.Heat the oil in a pan for tempering. First put slit green chilies and fry it little bit and take out. Next add mustard seeds. Let it splutter till it stops itself. Now add curry patta and pinch of heeng. When its done, remove from fire and pour it on the dhokla batter.

5. Grease the microwave proof bowl. Bowl should be with lid.
6. Now add Eno and mix it very gently/light hand.
7. After that, pour it into the greased bowl and cover it with lid as shown in picture.
8. Now place it in microwave .
9. Microwave it for 5 minutes.
10. Soft dhokla is ready.
11. Let it cool completely and cut into desired shapes.
Preparing Curd
12. Take curd in bowl. Filter it though a sieve. Now add black salt, red chili powder, garam masala and roasted cumin powder.
Preparing Plate
13. Place few pieces of dhokla on a plate. Cover it with spicy curd.
14. Put kale/black chole, imli/tamarind chutney and any green chutney over it.
15. It can be garnished with radish julienne , mint or cilantro and sev.
16. Chatpati dhokla chaat is ready to serve
Enjoy Healthy Cooking!!!
See more recipes:
Tamarind Paste
Bread Tikki Chaat
Chatpati Samak rice Chaat
Chatpati Oats Chaat
Sweet Potato Chaat
Chatpati choley Chaat
Dahi Bada Chaat
Tamarind Fruit raita
Loki raita
Brinjal Raita
Pineapple Raita
Bread Boondi Raita
Jhatpat Dahi Bada chaat
How to make roasted cumin powder
Chatpati Tamarind Chutney
Channa dal for Pakwans
Pakwan
Stale roti Chaat
   ---------------------------
Reproduction of the contents of this blog, without permission in whole or in part is strictly prohibited.

No comments

FUN COOKING

About me

COOKING SPEAKS TO ALL MY SENSES

Follow Us

Categories

recent posts

Sponsor

Facebook

Blog Archive