FUN COOKING

Raita is an Indian side dish of yogurt and it is made with various vegetables and leaves. Here below I am writing the recipe of kathal/jackfruit raita.:

Ingredients

1/2 cup of jack-fruit pulp

2 cups of curd

1 tbsp of chopped mint leaves

1 tsp of chopped mint leaves
1/2 tsp of sugar

¼ tsp of finely chopped green chili

½ tsp of garam masala

½ tsp of roasted cumin powder
1/4 tsp of black pepper powder

½ tsp of cumin seeds

Pinch of heeng

Salt to taste

½ tsp of oil

Method

1. 1. Smear oil on hands and knife.This step is very necessary to tackle the problem of latex or sticky and milky substance.

2. Take the raw jack fruit which is available in the market for making sabzi etc. Peel it and cut into pieces. While cutting, peel its seeds too with knife. If it is tender then no need to peel it.
3. Now take this kathal into pressure cooker with 1/4 cup of water and little salt. I boiled it in hawkins pressure cooker. When it comes on full pressure and first whistle comes, keep the flame on sim for1 minute. Now remove from heat. We need completely cool boiled kathal. When it gets cooled, mash it with the back of big spoon.
4. After that beat the curd in a big bowl. Add kathal pulp, chopped mint leaves, sugar, mint leaves, green chili, and salt. Mix properly.
If oil free is making then add cumin seeds poder and garam masala and mix. Oil free kathal raita is ready. Next steps written below is with little bit oil. That is completely optional

5. Heat the oil in a ladle. Add hing and cumin seeds . Let it crackle till it stops itself. Add this to the raita.

6. Now add garam masala and cumin powder.
7. Kathal raita is ready to serve.
Enjoy Healthy Cooking!!!

See more recipes:
Baigan (brinjal) Bhurta
How to Roast Brinjals in Microwave
How to Make Cumin Powder
Pakodi/Fulki
Tamarind Paste
Boiling Bamboo Shoots
How to Roast Brinjals in OTG
How to Roast Green Banana
How to Microwave Raw Banana
Tahini
How to Roast Jobstears
Healthy Bhutta or Corn
Roasted Pumpkin Seeds
How to roast Brinjals (Baingans)
Roasted n Salted Soyabeans
Roux Water or Lewi
Leftover Rice Tikki
Boiled rice Parantha
Baked Brown Rice Pulav
Khoya/Mawa
Moong Beans Sprouts
Tamarind Fruit raita
Loki raita
Brinjal Raita
Pineapple Raita
Bread Boondi Raita
Jhatpat Dahi Bada chaat
Petha Mithai

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It is said that it is good to eat broccoli raw as cooking destroys some of its antioxidants. It has vitamin C, calcium, anti cancer and anti viral properties. I have made its parantha. Hereafter is its full recipe:

Ingredients
1 small size broccoli
1 small onion
1 fresh green chili
salt to taste
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
Method
1. Wash and cut broccoli in small florets. Soak in warm salty water for 10 minutes. Next clean it very carefully to make it worm free.
2. Now take out from water and keep it in any sieve to remove extra moisture for few minutes.
3. Next take broccoli florets in vegetable chopper or in small zar of mixer and pulse it 5-6 times or grate it with grater box. If doing it in mixer zar, take few pieces at a time. Pulse it the remaining florets similarly. Now take this mixture in a clean cloth and squeeze its water completely.

4. Peel the onion and ginger. Now cut roughly chili, ginger and onion. Again pulse them for 4-5 times.
or
Cut finely onion and ginger with hand if not very good in rolling the stuffed parantha. As done in the mixer zar on pulse contains little bit moisture.
5. Now mix the broccoli, onion, chili and ginger mixture together. Add salt, coriander powder and garam masala just before we start making parantha.
6. Take the wheat flour in a big bowl and make a soft dough with 1 cup of water.Use squeezed water of broccoli to knead it. If not sufficient take more normal water. Keep it aside for 10 minutes.
7. Now make four balls out of the dough.
8. 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.
9. Now roll this stuffed flat ball into the dry flour and slightly press it with hands and then roll it with rolling pin on wooden surface/chakla with very light hand.
10. Place this stuffed and rolled parantha on the heated tava,/pan etc. when one side seems dry turn it to the other side.
11. After that apply oil to both sides and cook it till crisp.
12. Delectable broccoli 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
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Pinwheel samose is prepared with the same ingredients which we use in making samosas. The difference between the two is of its wrapping, and of course its shape too. Samosas are made in triangle shape while pinwheel samosas are made in round wheel shape. It is a very tempting tea time snack. Here below is its full recipe:

Ingredients
For dough
2 cups of all purpose flour/maida
1/2 tsp of salt
1/2 tsp of ajvain
1/4 cup of oil
1/3 cup of water to knead flour
For stuffing

2tbsp frozen peas (optional)

4 small or medium sized Potatoes
1 teaspoon Chili powder
1 tsp Turmeric powder

Salt to taste

2 teaspoon chat masala
1tsp coarse soanf powder

1 tsp. coriander powder

1 heaped tbsp tomato ketchup

1 chopped green chili
few curry leaves

2 tbsp Cooking Oil
Method

Stuffing
1. Boil and peel the potatoes. Let it be on normal temperature and now mash it with the back of spatula.

2. Take the mashed potatoes, frozen peas, salt, coriander powder, red chili powder, soanf, turmeric, chat masala, green chilies,curry leaves and oil, in a ceramic/microwave proof tray /bowl.
3. Mix the whole mixture properly.
4 .Now microwave it for 3 minutes and stir.
5. Next add tomato ketchup and stir.
Dough
Take the all purpose flour in big plate or bowl. Add ajvain and salt. Now mix the oil with the flour rubbing it by hands. Bow make a stiff dough with 1/3 cup of water. Keep it rest for 15 minutes.
Preparing rolls
1. Divide the dough in two balls. Make smooth balls out of it. Now roll it on chopping board/kitchen counter in a rectangle or square shape. See in the collage below.

2. Now spread the potato mixture on it and slightly roll above potato mixture to make it smooth. Sorry, I forgot to take photo of this step. It is missing in collage.
3. Next roll it tightly. Wrap this roll in cling film and roll it with hands on the board.
4. Now remove the wrap and cut it into pinwheel samosas pieces.
5. Press each piece between the palms very gently.
6. Preheat the OTG for 15 minutes on 190 degree C with greased tray.
7. Grease each pin wheel samosa with milk or oil.
8. Place it on greased tray on and bake it on 190 degree C till light brown. I placed the tray on middle rack. Mine took 35 minutes. Turn in between and keep an close eye on it. Baking time may be vary oven to oven.
9. Take out from the oven when it is golden brown.
Enjoy Healthy Cooking!!!
See more recipes:
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)
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