Tuesday, 31 July 2012

Roasted Garlic Hummus !

Made n Enjoyed
Hello readers,
I was invisible from blogging world and social network past 10-12 days due to very busy life. Attended every function of a beautiful wedding , from sangeet night to reception. Soon gorgeous sunny weather was blessed on us by sun god, so few frequent visits to beaches with family made me very happy and cheerful. And on top of that when The London 2012 Olympic Games ceremony took place on 27th July, our joy got doubled !!



Titled 'Isles of Wonder', the Ceremony welcomed the finest athletes from more than 200 nations for the start of the London 2012 Olympic Games marking an historic third time, London has hosted the world’s biggest and most important sporting event.



We were lucky enough to get entry in the park to watch spectacular ceremony and witnessed all the fun people were having at it. I particularly liked the surprise acting debut from the Queen herself with Mr James Bond ( Daniel Craig ) !! Loved her fake entry from the helicopters were hovering upon us that night :-) So overall I had and am still having great time with my family !!



Coming to my recipe , which is long due , it's Roasted Garlic Hummus. I made few weeks ago to have with Multi Flour Crackers. We are all addict to any flavoured Hummus, like Roasted pepper hummus, Jalapeno hummus and Caramelised Onion hummus, very versatile dip and spread which hails  Middle Eastern Cuisine. Roasted garlic hummus has rich garlic flavour but not overwhelming - it's just right for everyone !!





You will need:-
  • 1 bulb garlic
  • 4 tbsp olive oil + 2 tbsp olive oil
  • 450 g cooked chickpeas ( I used from tin)
  • 3-4 cloves Garlic
  • salt per taste
  • 2 tbsp tahini
  • 3-4 tbsp lemon juice
  • 1 tsp paprika powder
  • 1/2 tsp black pepper powder
  • 2 tbsp fresh chopped parsley
  • Extra liquid for consistency


Method:-
Pre heat oven to gas mark 4-5, 400 F or 200 C.
Cut garlic bulb in half horizontally, drizzle with olive oil and wrap loosely in foil .
Roast for 30-35 minutes or until soft.
Squeeze the garlic out of its skin to use it when slightly cooled.
In a blender or mixer add all the other ingredients with the roasted garlic .
Add little water or oil for a smooth hummus.
Blend till you achieve your desired consistency.
Serve with a thin layer of extra virgin olive oil on top, and garnish with pinch of paprika.



Enjoy as much as we did !!
Linking this dish to Celebrate-Olympic Games by me , guest hosted by Priya.
Just a quick reminder of few events going on my blog and few guest host by other food bloggers.
Please check out all these events on your right hand side of the screen on my blog.
Thank you !!

Sunday, 29 July 2012

Announcing series event ~ Know Your Natural Sweetness !!

Made n Enjoyed
Hello readers,

Due to event series on JCO Know Your Flours being successful as a maximum number of guest post has been taken, I am creating a new series event called KNOW YOUR NATURAL SWEETNESS. Thank you so much friends for hosting guest event for JCO.

Humans receive tastes through sensory organs called taste buds, and the sensation of taste can be categorised into five basic tastes: sweet, bitter, sour, salty, and umami.
Sweetness is one of the five basic tastes and is almost universally regarded as a pleasurable experience. To maintain a healthy lifestyle and to enjoy our food we do use different type of sweetners in our daily cooking, like Jeggery, Honey, Maple syrup or any OTHER sugar. So here in this series event we want to cook with all these natural sweet products.



Let's start with our first theme....

Jeggery or Jaggery - 1st August-31st August 2012

Guest host by Archana Vijaykarthik

*Honey - 1st September-30th September 2012

Guest host by Shama Nagrajan

*White Sugar - 1st October - 31st October 2012

Guest host by Sharanya Vignesh

*Maple Syrup~Dermerera Sugar - 1st November-30th November 2012

Nivedita Thadani

*Brown sugar - 1st December - 31st December 2012

Guest host by Krithi Karthi

If you are interested in guest host any of above events please let us know, so we can allocate your choices of events. Please email us jagrutiscookingodyssey1971@gmail.com

Waiting for your support :-)
Thank you !!



JCO Event Announcement-Rakhi ~ The Thread of Love

Made n Enjoyed
Hello readers,

Rakhi (raksha bandhan) is basically a sacred thread of protection embellished with the love and affection of a sister for her brother. This day is also known as Raksha Bandhan and celebrated on the full moon day of the Hindu month of Shravana in India and all over the world by every Hindu.
This frail of thread of Rakhi (raksha bandhan) is considered stronger than iron chains as it binds the most beautiful relationship in an inseparable bond of love and trust.

On the day of Rakhi festival, the sister ties Rakhi on the wrist of her brother and both make prayer to God for the well being of each other. Sisters perform 'aarti' and put tilak on the forehead of her brother. In return, brothers make promise to take care of his sister under all circumstances. Usually, brothers gift something to the sister to mark the occasion. The mirth that surrounds the festival is unsurpassed. Amidst the merriment the rituals are also followed with great devotion.

So come and join us to celebrate this auspicious festival that holds a special significance in Indian culture, by preparing a special dish and participating in this event.
Generally, delicious sweets are prepared a few days before and lavish feasts are arranged by families on the same day. So let's prepare some delightful finger licking food for this festival and give us the virtual treat as well...




Guidelines to follow:-
  • Make any dish it could be sweet, savoury, can be starter or main course.
  • Make a dish which your brother or sister loves it, or any particular dish which is prepared in your house on this particular day. 
  • You may decorate the rakhi thali and show us your creativity.
  • ONLY VEGETARIAN DISHES ALLOWED. NO EGGS
  • This year Rakhi is on 2nd AUGUST 2012, Last date of sending your entry is 5th of August 2012.
  • No limit to the number of entries.
  • Link this event announcement on your post. It's Compulsory.
  • Use of logo is not compulsory, but usage is encouraged as it helps to spread the word.
  • Dated entries will be accepted if they are re-posted and linked back to this event. It's Compulsory . If they are not re-posted or linked, will be deleted.
  • You can send entries to our email if linky doesn't work jagrutiscookingodyssey1971@gmail.com with the following details.

1.Your Name
2.Your Blog name
3.Recipe Name
4.Recipe URL
5.Picture of your recipe

Also non bloggers can send their entries to my email ID and the subject line with your name, Recipe,and the picture of your recipe.
Go ahead and send your special rakhi recipe to add more excitement to the festival.
Waiting for your tasty and yummy entries !!
Thank you linking your entries @ JCO..!!



 

Friday, 20 July 2012

Aloo and peanuts farari bhaji for MAHASHIVRATRI- Potato and peanuts stirfry for fasting-Reposted

Wish you everyone a very HAPPY MAHASHIVRATRI.....The festival of Mahashivratri (literally means the 'Grand Night dedicated for the worship of Lord Shiva'). Let's pray to Lord SHIVA lord of mercy and kindness, protects us evil forces like lust, greed and anger ..also grant us boons and bestow es his grace......OM NAMAH SHIVAY !

Please look at my last year's post on MAHASHIVRATRI recipe here.... ricotta cheese peda

You will need:-
  • 3-4 boiled potatoes ( cubed )
  • 1/2 cup roasted peanuts
  • 2 tsp green chillies and ginger paste
  • few curry leaves
  • 2 tsp ghee
  • 1/2 tsp cumin seeds (Jeera)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 tsp dhana jeera powder
  • salt to taste
  • fresh coriander leaves
  • 1 tsp sugar ( optional )
  • 1 tsp lemon juice
Method:-
In a heavy bottom pan heat ghee and add cumin seeds and let it spullter. now add curry leaves and CG paste and fry for few seconds. Now add potatoes, all the masala, peanuts and salt. mix very well but gently. Now add sugar and lemon juice. cook about 2-3 minutes more and garnish with fresh coriander leaves.  Enjoy as much we did..............

Linking this recipe to my own series event Celebrate- Month of Shravana guest host by Sangeetha.


Thursday, 19 July 2012

Multi Flour Crackers

Made n Enjoyed
Hello readers,

On a healthy note let's enjoy these healthy crackers, easy to make and can be enjoyed by everyone whilst watching your favourite tv show or just by packing a few in a bag and taking them with you.
They are especially good for when you are on the move.



You will need:-
  • 1 cup millet flour - Bajri aata
  • 1/4 cup whole wheat flour - roti aata
  • 1/4 cup barley flour - Jav aata
  • 2 tsp crushed ginger and green chillies
  • salt to taste
  • 2 tbsp sesame seeds
  • 3-4 tbsp oil
  • 1/4 tsp carom seeds


Method:-
Place all the ingredients in a big bowl. Mix and rub with your fingers till you get crumbly mixture.
Add enough water to make soft and pliable dough.
Cover the dough with towel and leave it aside for 10-15 minutes.
Preheat the oven to gas mark 2-3 , 300F /150 C.
Knead the dough once more and make equal size portions.
Roll out in a floured surface not too thin not too thick.
Cut out the rolled dough into desire shape. ( I used cookie cutter )
Pick the crackers with the fork or toothpick. ( I used toothpick )
Sprinkle sesame seeds and press very gently.
Bake the crackers about 20-25 minutes or till light brown and crispy.
Keep checking in between and if you need to then flip the crackers.
Remove from the oven and let cool completeley.
You can store them for 10-12 days in a airtight container.
Enjoy on their own or with your favourite dip.

Linking this to event Know Your Flours - Millet Flour by me , guest host by Torviewtoronto

Tuesday, 17 July 2012

Dabeli Masala

Made n Enjoyed
Hello readers,

Young to Old everyone is fond of Dabeli in my family. Dabeli is a spicy and tangy snack, originated from the Kutch region in Gujarat, India ..Snack is made by mixing boiled potatoes with Dabeli Masala, which is the main ingredient of the dish.


I used to bring Dabeli Masala from India whenever I used to visit, but then few years ago one of my childhood friends met me in India, now married and settled in Kutch with a lovely family and she told me the secret of the masala ingredients..since then I have never bought ready made shop bought Dabeli Masala.








You will need:-

  • 1 tsp cloves
  • 1/2 tsp fennel seeds
  • 1/2 tsp whole black pepper
  • 1/2 tsp whole coriander seeds
  • 4 dried red chillies
  • 2-3 star anise
  • 1-2 dried bay leaves
  • 1-2 black cardamom


Method:-
Dry roast all the ingredients for 2-3 minutes and grind to fine powder.
Let it cool and store in a air tight jar upto six months.
You can check out my video on how to make dabeli and dabeli Masala here.


Linking this to my own event Grind your cooking masala.

Monday, 16 July 2012

Rosemary and Sun dried tomato Focaccia

Made n Enjoyed
Hello readers,

I have a little helper in the kitchen..yipeeeee !!!! well not quite little but my teenage daughter...Her summer holidays have began ( having said that we are still waiting for summer) and she is more than happy to face the kitchen's heat with me !!!!  She has started to exploring the kitchen .. She can not cook a full meal yet but she is happy to help in cooking some easy treats for us..like pasta, rice or she can roll a few chapattis for me.

Last week we were having non stop rain, so we were having just a bit of quite time at home watching few movies and recorded programs. She thought of having some home baked bread or buns and soup for our lunch and suggested that she will bake this Focaccia herself. She is very keen on having Italian food !
The baking aroma was awesome and welcoming in that dull and wet weather. Rosemary and Sun dried tomato Focaccia came out very well and we really enjoyed it with our hearty soup. For her the best compliments came from my son who said " It's just like how Mummy makes" and she was over the moon :-))
Well Done Sweetie !! ( Pics are taken by her too )



You will need:-
  • 450 g  Pizza dough mix
  • 4 tbsp extra virgin olive oil
  • 2 tsp dried rosemary
  • 7-8 sun dried tomatoes chopped
  • 12 black olives, stoned and chopped
  • 200 ml lukewarm water
  • sea salt flakes

Method:-
Mix the pizza dough mix with half the oil, rosemary, tomatoes, olives and water until it forms a firm dough.
Turn out the dough on to a floured surface and knead for 5 minutes. Return to the mixing bowl and cover with clear film.
Leave the dough rise in a warm place until it has doubled in size.
Meanwhile, lightly grease two baking sheets and preheat oven to gas mark 7 ( 220 C )
Turn out the risen dough, punch down and knead again. Divide into two and shape into rounds.
Place on the baking sheet, and punch hollows in he dough.
Trickle over the remaining olive oil and sprikle with salt.
Bake the focaccia for 12-15 minutes until golden brown and cooked.
Slide off on to wire rackes to cool.
Eat slightly warm.



Recipe source - Muffine and quick breads
Linking this to event series Celebrate - Olympic Gmaes started by me , guest post by Priya and Celebrate - Monsoon of India guest post by Sayantani.

Sunday, 15 July 2012

Sambhar or Sambar Powder - Reposted

Made n Enjoyed
Hello readers,

I wasn't confident enough to post sambhar powder recipe until my two best friends, who are also great foodies, tried my Idly Sambhar....they both loved it and asked me to post the recipe of sambhar powder !! I know everyone has their own version of making sambhar powder recipe, here I am with my version of sambhar powder recipe. From time to time I have made little changes and at last I am very happy with this recipe and it's measurements. hope you guys like it too as much as myself, my two lovely friends like it..:-)))
The sambhar powder recipes are such that aadjustments to the ingredients can be made to suit the individual taste, for instance, one can increase the quantity of red chillies.


You will need:-
  • 75 g coriander seeds  - dhana seeds
  • 50 g cumin seeds - Jeera
  • 20 g black pepper  - Mari dana
  • 20 g mustard seeds - Rai
  • 20 g fenugreek seeds - Methi dana
  • 20 g dried whole red chillies - Lal sukhi mirch
  • 40 g bangal gram daal - channa daal
  • 40 g black gram daal - urad daal
  • 15 g cinnamon and cloves
  • 15 g ground turmeric
  • 15-20 washed  fresh curry leaves
  • 1/4 tsp asafoetida - hing



Method:-
Pat dry washed curry leaves and leave it aside.
Place all the ingredients ( except curry leaves and turmeric ) on the griddle, and roast on a low heat without any oil.
When you turn the heat off add curry leaves and mix.
Let it cool completely and grind together with turmeric powder and hing.
Once again let it cool for few minutes and store in airtight container.
Thhe shelf life of the powder is about 12 months easily.
Use whenever you need it.


Linking it to my own event Grind your Masala

 .


Saturday, 14 July 2012

Event Round Up - Know Your Flours-Whole Wheat Flour

Made n Enjoyed
Hello readers,

I would like to say a big thank you from the bottom of my heart to all participants in my event and linking up your entries. I thoroughly enjoyed hosting it by meeting so many new bloggers through this event.

Here is the round Up.

1. Peas and lentils Paratha 16. Seero ( Sheera) 31. Banana oatmeal whole wheat muffin
2. Poppy Seeds Parsley Muffins 17. Whole wheat butter cookies 32. Dudhi na Muthiya
3. Malpura ( Sindhi ) 18. Wheat Cup Cakes 33. Corriander Carrot Whole Wheat Dosai
4. Methi Aloo Gobhi Roti 19. Cauliflower Paratha 34. Urad dal ki kachori
5. Mitho Chillo 20. Tomato Paratha 35. Simpl Kothu Chapathi
6. Sindhi Koki 21. Leftover daal Parantha /Lentil Pancake 36. Egg dum chapathi
7. Oats & Aloo Puris 22. WHEAT FLOUR AND APF BREAD in cooker 37. Cauliflower paratha
8. Moong Dal Puri / Roti 23. Butter Cream Sandwich Biscuits 38. Paneer Bhurji Paratha
9. Banana Malpuas 24. Aloo Parathas with parsley leaves 39. Pudina Aloo Paratha
10. Mawa Peda CupCakes 25. Colorful cupcakes(whole wheat flour) 40. Whole wheat sweet buns
11. Rice and Fenugreek dumplings in yogurt 26. Healthy Roti 41. Nutella stuffed Banana dumpling
12. Eggless sctochilla cookies with whole meal flour 27. Zucchini Paratha 42. Carrot Chapathi
13. Coriander Nan 28. Aloo Paratha 43. Wheat Oats Flaxseed Dates Pancake
14. Vegan Blueberry Pancakes 29. Aloo Paratha- Potato stuffed Flatbread 44. !00%whole wheat Dinner rolls
15. Malpua 30. Paneer pakoda 45. Whole wheat, mixed nuts and oats biscuits

Friday, 13 July 2012

You're Invited - Rena V - Bulgur Salad !

Made n Enjoyed
Hello readers,

You're Invited !

The reason behind this concept was to meet so many of you wonderful food bloggers and display YOUR cooking expertise.

So how it will work ?

I will invite you food bloggers and publish Guest Posts by you on JCO. It would be fab if you invite your fellow bloggers to also write posts for JCO so please feel free to do so and don't be shy!

Today we have our sixth guest Rena V  of Cooking in Plain Greek ! I know Rena past 6-8 months, our friendship started through FB and I came to know her blog. Her blog specialises in Mediterranean cooking that is healthy but still like hearty home cooking. Her recipes are cost effective and are cleverly created.

Let's hear from Rena

Hi, everyone,

My name is Rena and perhaps you have seen my recipes on my site, Cooking in Plain Greek.

First of all I wish to thank Jagruti for inviting me to add one of my recipes on her blog, and I felt very honoured indeed. Then I wish to thank all the wonderful new friends I have made through my site, and the way they have made me welcome.

I started the site in an effort to make traditional Greek cooking known to people in other countries, because it is healthy and most important, the ingredients are usually easy to find and affordable. And of course through Jagruti’s site I have learned a lot about Indian cooking, which I absolutely love.

Bulgur Salad

Us, ladies, are always conscious of our figures, and this dish is full of vitamins and of course, fiber. It is an easy to make dish and ideal for summer, as you don’t have to slave over a hot stove for endless hours. The amount is for one or two persons.

Ingredients
½ cup bulgur wheat

½ red bell pepper

½ orange bell pepper

½ green bell pepper

½ tomato

½ a small cucumber

2 tablespoonfuls parsley finely chopped

1 tablespoonful mint finely chopped

1 tablespoonful chives finely chopped

½ cup boiled corn

Salt

Olive oil

Juice of one lemon



Directions

Place the bulgur in a bowl and add 1 ½ cups of water. Leave it for about 1 hour.

In the meantime prepare the vegetables. Wash and dry the peppers, and the tomato and peel the cucumber. Cut all the vegetables in small cubes.

Drain the bulgur well. Place it in a glass bowl and add the vegetables, the herbs and the corn, some salt, olive oil and lemon juice. Mix well, and place the bowl in the fridge. The flavors will blend and the taste of the salad will improve.Spoon the bulgur salad on plate and decorate with a couple of lemon slices.

Enjoy your lunch!

Thank you, Jagruti, for the hospitality! Keep well and I wish you all the best for all your ventures.

Thank you very much Rena for this healthy and tasty Bulgur Salad recipe, right now I really need this type of recipe because I want to go back on the healthy route once again, and I am sure our many readers as well . This recipe and greek cuisine is truly inspiring me to cook healthy dishes !!

It's an honour to have you on JCO !!






Thursday, 12 July 2012

Bajri Na Rotla(Kem cho series)Gujarati - Reposted

One more recipe in Kem cho? series.  I remember as a kid whenever winter time comes my mum used to make Bajri Na Rotla, used to eat with gor(jagarry) the only way i would eat it.. now my kids does the same thing. Specially in winter i really enjoy this rotla with Baingan Bartha, stuffed peppers and gor....

Unfortunately, I can't make rotla using the traditional method(with the hands), hey but who cares..... there is a say in gujarati"ROTLA NU KAM KE TAPAKA NU" whatever way I do make rotla they come out perfect, and they do keep you warm in those winter days....

You will need
1 cup Bajari flour(pearl millet flour)
water
salt to taste

Method

Mix flour and salt and add enough water to form a stiff dough.  Divid the dough into a small ball and make rotla on your chakla or any smooth surface by tapping your hand on it.



Place on a well hot gridle or tava and cook on both side on slow fire.  Traditionally rotla cooked on clay tava, which i have got here in UK.  Serve hot with spreding ghee with choice of your curry...

Best goes with any baingan curry, spring onion kadhi or mung curry

Jagruti

Linking this recipe to event Know your Flours - Millet Flour event started by me , guest post by Akheela at Torviewtoronto.







Wednesday, 11 July 2012

Watermelon and Assorted Salad- Blog Hop Wednesday !!

Made n Enjoyed
Hello readers,

Today's post is for event Blog Hop Wednesday brainchild of Radhika , author of the Tickling palates.
"This venture is an attempt to broaden our culinary skills, get to know each other and try out new recipes and at the same time be connected with other bloggers meanwhile making ourselves into becoming the best cook. Throw in some interaction, suggestion, ideas with a new blogger it will be added fun giving us all a chance to visit others space and going through it fully."



This month I am paired with Priya Sreeram of BON APPETIT !! Her blog has numerous delightful dishes like 7up rice, delicious and sinful potato Halwa, and one of my favourite Garlic Butter...ohhhh I am drooling here..while I was browsing her blog straightaway I hooked on one dish purposely..:-D
although I wanted to make rice dishes, halwa and garlic butter !!



Lately I have been indulging in so many calorie loaded foods, that sadly I am announcing today my weighing scale doesn't listen me and it's gone up and up..so thought of going back to healthy treats and a bit more exercise..so I chose to make Watermelon and Assorted Salad..already I had whole big watermelon and light mozzarella cheese in my fridge, Made little bit of change and availability of ingredients..taste was awesome and it was so filling..


The changes was instead of Chinese salad I used steamed kale coz just yesterday my next door neighbour gave me a bag full of Kale. Also I used Pumpkin seeds instead of sesame seeds. And preparing wise I cut my watermelon with cookie cutter and did not grate mozzarella cheese but cut it with cookie cutter too ..



You will need:-
    • Watermelon - 500g cut into cubes ( I used cookie cutter )
    • Kale leaves 150g (washed & sliced roughly)
    • Fresh Mint Leaves - handful (chopped roughly)
    • Red Onion - 1 chopped
    • Lemon Juice- 1 tbsp or to taste
    • Black Olives - a fistful (pitted)
    • Pepper Powder - to taste
    • Light Mozzarella Cheese -  cubed
    • Olive Oil - 1 to 2 tbsp
    • Pumpkin seeds toasted - a fistful -


Method:-
Steam washed kale leaves for 4-5 minutes and let it cool. ( I left them in iced water for 5 minutes to keep crispy ).
Place all the ingredients except pumpkin seeds in a salad bowl. When you are ready to serve sprinkle pumpkin seeds to give a little crunch to salad.
Toss it with a fork and enjoy this healthy and hearty salad.


see in no time your share will be gone !
Linking this to event Ramadan Friendly Recipes event by the halal foodie.

Tuesday, 10 July 2012

My Guest Post - Rose and Chocolate semolina cake


Made n Enjoyed
Hello readers,

My guest post at  allcake recipe.com ..




You will need:-

1 cup fine semolina
1/4 cup self raising flour + more for coating
1/4 cup sugar
1/2 cup rose syrup
1 tbsp rose essence or water
1/2 cup sweet condensed milk
1/2 cup sunflower  oil
pinch of salt
4 tbsp chocolate chips
1 tsp bicarbonate of soda
1/2 tsp baking powder
2-3 tbsp icing sugar for dusting










Method:-



Preheat the oven at 350 F.
Grease a loaf pan and leave it aside.
Coat chocolate chips with self raising flour.
Place all the dry ingredients in one bowl.
Beat together the oil, sugar, rose syrup and condense milk til sugar dissolved.
Now add gradually dry ingredients and combine everything . Don't over mix.
Batter should be thick.
Add chocolate chips into the batter and gently mix.
Pour the cake batter into greased loaf pan and bake about 20-25 minutes in the pre heated oven in the middle rack, or until the skewer comes out clean.
Let it cool the cake, dust with icing sugar and when it is completely cool slice the cake.
Enjoy !!



Note :- The out come appearance of the cake may not be actually pink, but at the same time rose flavour will be present.

Linking this cake to event Ramadan Friendley Recipes by the halal foodie.

Sunday, 8 July 2012

Raw Banana and Oats Paratha ( Pan fried Indian bread )

Made n Enjoyed
Hello readers,

Spicy parathas are the epitome of the Indian cuisine.. enjoyed particularly by Gujarati's and Punjabi's. In my family we enjoy all types of parathas and one of the joys of cooking them is that you can experiment with fillings and flavours!



I had raw banana sitting around in my kitchen.. I was hoping to use them for a BBQ meal but one look outside the window shattered that thought!! An easy solution was parathas stuffed with raw banana. Parathas are perfect in cold, wet weathers as they are warming and deeply satisfying because they are rich and oily! Parathas are in fact mainly associated with the rainy seasons due to this.
Parathas stuffed with raw banana is a zingy take on aloo paratha... contrasting but just as incredible!!
On to the recipe...



You will need:- Stuffing
  • 5 medium size raw banana
  • 1/4 cup oats
  • 1/4 cup grated fresh coconut
  • 3 tbsp crushed green chillies and ginger
  • 1/4 cup fresh coriander chopped
  • 1 tsp sesame seeds
  • 1 tsp mustard seeds
  • Pinch of hing
  • 3 tbsp oil
  • Salt to taste
  • 1-2 tbsp sugar ( optional )
  • 2-3 tbsp lemon juice
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 3 tbsp ground coriander and cumin ( dhana jeera powder )
  • 1/2 tbsp garam masala
You will need:- Dough
  • 3 cup whole wheat flour +  for dusting
  • salt to taste
  • 2-3 tbsp oil + for shallow frying
  • 1/2 tsp ajwain ( carom seeds )
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • handful of fresh coriander powder


Method:- Stuffing

Boil the banana with skin until well cooked.
Peel the skin and mash the banana.
Heat oil in a heavy bottom pan , add mustard seeds, when they crackle add hing and sesame seeds.
Now add crushed green chillies and ginger, fry few seconds.
Add oats and coconut, cook 1-2 minutes.
Add mashed banana and all the masala with salt and sugar.
Mix everything, cook the masala for 2-3 minutes.
Now add lemon juice and fresh coriander. Mix well and leave it aside to cool.
Make golf size balls from the mixture.

Method:- Dough
Place all the ingredients of dough in a one big bowl and make soft and pliable dough with using enough water. Keep it aside covered.

Method :- Paratha
Make  lemon size balls from the dough. Roll thin out one ball on floured surface board about 4-5 " diameter.
Place a one stuffing ball on the rolled dough.
Gather the sides and bring them together. Once again make a ball.
Press gently dough ball and dust some dry flour and roll out once again .
Heat tawa or griddle and cook on both side applying little oil till light golden.
Serve hot with chutney, pickle lassi, raita or hot cup of tea or steaming mug of coffee.
I served mine with mixed pickle and yogurt.
Enjoy !!

Linking this recipe to my own event Know Your Flours- Wheat Flour  and Celebrate - Olympic Games event by ME , guest host by Priya . Also to Celebrate - Monsoon of India event by me, guest host by Sayantani.







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