FUN COOKING

Bolani is a flat bread from Afganistan baked or fried with a vegetable filling. Here I have made baked mooli bolani. It is  very healthy and delicious.  Here after is given its full recipe: 
Ingredients
2 cups of wheat flour
1 cup of water
Stuffing
2 grated radish
1 tbsp of finely chopped ginger
2 tbsp of finely chopped onion
1/4 cups of finely chopped cilantro
2-3 tender leaves of radish (finely chopped)
salt to taste
1 finely chopped green chili
1 tbsp of coriander powder
1 tsp of garam masala
Method
1.  Wash, peel and grate the radish. Squeeze the grated radish with hand or  take this grated radish in a cloth and squeeze it both hands just like we squeeze clothes.  There should not be left any water. Save this water in a bowl and use for kneading the dough.
2.  Take the wheat flour in a bowl and knead a soft dough with water+the squeezed water.  Keep if for rest for 10 minutes.
3.  Now add all the ingredients except salt to the grated and squeezed radish. Mix well.
4. Knead the dough again for few minutes till smooth.
5. Preheat the OTG for 10 minutes on 250 degree C. Upper and lower rods should be turned on.
6.  Make balls out of the dough and roll it in dry flour.
7.  Now take dough ball on a wooden board (chakla).  Press the ball with palm to flatten it.  Now roll it with rolling pin (belan) in circular motion.  This should be thin from the edges and should be thick in the middle.  While rolling, roll it towards the edges.
8.  Now add salt to the stuffing mixture and mix well.
9.  Put the stuffing mixture on the half part of rolled roti.
10.  Fold the it from the edges of all sides in semi circle as shown in the picture.  Little bit flatten it with belan.
11.  Now place two rolled and stuffed semi circle roti on the tray of preheated oven for 10 minutes. Keep the tray on lower rack.
12.  When one side is done ( in 5 minutes may be little bit less), turn it to the other side.
13.  Approximately after 4 to 5 minutes it will be ready.  Time may be vary. Therefore, keep a close eye on it.
14.  Delicious baked mooli bolani 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  
Chili Parantha
Gobhi Parantha
Stale Roti Chaat
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Moringa/drum stick leaves are very healthy. Yesterday I made its dry sabzi with potatoes. Here below is how we can make it:
Ingredients 
4 cups of chopped moringa leaves
2 potatoes
1 medium sized finely chopped onion
1 tbsp grated ginger
2 tomatoes
Pinch of asafetida
1 tsp cumin seeds
1 tsp turmeric
1 green chili (finely chopped)
pinch of red chili powder
Salt to taste
1 tsp garam masala
1 tsp coriander powder
Oil
Method 
1.  Remove the leaves from its stem. Wash and chop it very finely.
2.  Peel the potatoes, and cut into small dices. 
3. Heat oil in a pan.  Add asafetida and cumin seeds and let it splutter till it stops itself.
4. Add onion and ginger and saute until it turns light brown. Add peeled and chopped tomatoes, salt, turmeric, coriander powder and green chili. Mix well and cook it till oil separates from it.
5. Now add moringa leaves and potatoes, stir well and add little(1 tbsp) water.
6.Cover it with a plate and cook on a very low flame till potatoes  gets soft.
7. Add garam masala and and give a good stir.
8. Potatoes with  drum stick leaves is ready. Transfer it to a serving bowl and serve it hot with roti etc.
Enjoy Healthy Cooking!!!
See related recipes
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) 
Bitter Gourds Peels Sabzi 
Sugar Snap Peas N Aaloo Sabzi
Bhindi Sabzi (Microwave)
Aaloo Gobhi (Microwave)
Milky Corn Methi Paneer
Stuffed Parwal/Parval
How to make Cumin Powder
Mint Paneer Pasanda
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Lacche wali mathri is a delicious mathri with very little sweetness,  Though its making is little tickey, but taking some cautions, it can be prepared.  We start loosing patience when its saata starts coming out. Here below is its full recipe:
Ingredients
1 cup of maida
1 tsp of oil for moyan
For Satta
1/4 cup of boora
1/4 cup of rice flour
2 tsp of pure ghee
oil for frying
Method
1. Take the maida/all purpose flour in a big bowl.  Add oil for moyan and rub with hands.
2. Now with 1/4  cup of water knead the dough which should be niether hard nor too soft. Keep the dough for rest for 15 minutes.
3. for preparing saatta take the pure ghee in  a bowl and add boora and rice flour to it.  Mix well.  It should not be too loose.
4.  Now divide the dough into two parts.  Make balls out of it.
5.  Roll each ball into a big roti by applying oil to the chakle and rolling pin.  Instead of chakla it can be rolled on any hard surface.
6.  Now apply saata to the rolled roti with fingers.  It should be very thin layer.  If apply too much it will come out while we again roll it.
7.  Now make tight roll of it.  Prepare the second roll from the other dough boll like wise.
8.  Now cut each roll into 3 pieces.  Don't cut too thin.
9.  Now grease your hand and place one piece on the palm in the way cutting place should be above and down and press gently with other hand's palm to flatten it.  Make it flatten it again very gently.  Now keep it on the hard surface and make two cuts in  middle of this mathri.  Prepare all the mathris like it.
10.Heat the oil in a frying pan.  Put a small piece of dough to check whether oil is hot or not. If it come out above immedialty, it means it is how.  Now lower the heat to medium.
11.  Now it is the time to fry all the mathris.  Fry only two or three at a time depending on the quantity of oil in which you are frying it.
12. On medium heat it will be crispy.  It needs patience.  When it gets crispy take out from the frying pan with any slotted spoon.
13.  Sweet multi layered mathri is ready.
Enjoy Healthy Cooking!!!
See more recipes:
Thick Rabdi 
Somtam Papaya Salad  
Tom Yam Soup (veg.)  
Double Colored Rice Poori  
Jobstears Kheer  
Watermelon (Tarbooj) Kheer  
Yellow (Pumpkin) Kheer  
Sweet Potatoes Kheer  
Sweet Bread (Tutti Frutti)  
Sweets Carrots  
Sweet Water Melon rind  
Petha Mithai  
Moong Dal Halwa  
Boondi Ladoo  
Sago Kheer 
Rabdi/Rabri
Broken Glass rabdi Cake 
Burf Wali Kulfi 
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Moringa/drum stick leaves are a power house of nutritional value. It  contains highest protein, amino acids, vitamin A, vitamin c, calcium, potassium, and  iron etc etc. Today I have prepared lassi with these leaves.  Here below is how I made it:
Ingredients
3-4 handful of chopped moringa leaves
3 cups of curd
black salt to taste
1/4 tsp of black pepper powder
pinch of soanth powder (dried ginger powder)
1/2 tsp of roasted cumin powder
1/4 tsp of garam masala
Method
1. First of all, wash and chop the moringa leaves. 
2. Now boil it with little water till soft. I have microwaved it for 5 minutes with little water.
3.  Next take boiled and cooled drumstick leaves, curd, salt and all the remaining ingredients in a big container of mixer blender.
4. Blend it for few seconds.
5. Moringa leaves lassi is ready, transfer into glasses and serve.
Enjoy Healthy cooking!!!
See more recipes:
Pineapple Juice          
Jobstears Sattu drink        
Bread Milk shake      
Refreshing Papaya Juice        
Spinach Lassi      
Lychee Juice   
Lemon Sharbat or squash          
Orange Sharbat        
Paan Lemonade  Kanji    
Lychee Squash or Sharbat  
Kacchi Lassi    
Black Grapes Lassi  
LOquat Drink  
Passion fruit Juice
Kale Patra 
Kale crunchy Chips 
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Taro root/Kachalu is very popular in Hindi poem. This name is on the lips of every child. Its dishes are very popular too not only in north India but all over India.  Today I am writing the recipe of  its tikki. Here below is how we can make it:
Ingredients
1 small sized  boiled kachalu/taro root
1 small finely chopped onion
2 tbsp of chopped onion green leaves
1 finely chopped green chili
1/2 cup of finely chopped cilantro
1 inch piece of grated ginger
salt to taste
1/2 tsp of garam masala
1/2 tsp of ajvain seeds
1 tsp of coriander powder
1/4 tsp of mango powder
For stuffing
handful of frozen peas
1/2 tsp of cumin seeds
1 fresh chili
For garnishing
handful of grated radish
Tamarind chutney
green chutney
Method
1. Wash thoroughly with water to remove all the mud and dirt.
2.  Now boil it in pressure cooker for 8-10 minutes depending on the size of the taro root. For this see the post  "how to boil kachalu" in this blog.
3.  Now peel the boiled kachalu after getting it cool off completely.
4.  Now keep it in the refrigerator for 2 to 3 hrs.
5.  Now grate it with grater or cut into pieces and mash with any tong/chimta by holding between the tong and press.  I prefer it to grate rather than mashing.
6. Now mix grated kachalu, both the onion, cilantro, fresh green chili, ginger, salt, mango powder, garam masala, coriander powder, ajvain seeds/carom seeds and mix with hand.
7. Wash the frozen peas. Take into ceramic bowl with green chili, salt, cumin seeds, 1 tsp of oil and microwave it for 2 minutes.
Preparing Tikki
8. Take some mixture in hand and flatten it pressing with fingers.
9. Now keep the peas on it and make a ball and flat it gently with palm. Prepare all the tikkis likewise.
10.  Heat little oil in a non stick pan and place 3 or four tikkis at a time depending on the size of pan.
11. Flame should be low to medium. Turn it to other side, when one side gets crispness.  Apply little more oil if needed.  Cook it till crisp from both the sides.
Serving
12. Keep two tikkis in a plate. Put some tamarind chutney and green chutney.  Garnish it with cilantro and radish.
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
Besan Chakris/chaklis 
Pakwan 
Mathi  
Besan Papdi  
Moong Dal Kachori  
Maida Dhokla  
Rice Flour tikki  
Besan n Aate Ke Paare  
Ginger and Mint Leaves Mathiyan  
Turn Cornmeal
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