Hello, friends today we will make Palak Paratha (spinach paratha) – A delicious and nutritious Indian flatbread made with spinach.

 Palak means ‘spinach’ and paratha means Indian flatbread.

Palak Paratha (spinach paratha) is a flatbread made using whole wheat flour, spinach, and a few mild spices.

So let's get start quickly step-by-step recipe for making Palak Paratha.

Ingredients:

- 2 cups whole wheat flour

- 1 cup finely chopped spinach (palak)

- 1 small onion, finely chopped (optional)

- 1-2 green chilies, finely chopped

- 1/2 teaspoon ginger, grated

- 1/2 teaspoon cumin seeds

- 1/4 teaspoon turmeric powder

- 1/2 teaspoon garam masala

- Salt, to taste

- Water, as needed

- Ghee or oil, for cooking

Instructions:

1. Prepare the Spinach:

   - Wash the spinach thoroughly and blanch it in hot water for about 2 minutes.

   - Drain the water and let the spinach cool.

   - Finely chop the blanched spinach and set aside.

 

2. Prepare the Dough:

   - In a large mixing bowl, combine the whole wheat flour, chopped spinach, onions (if using), green chilies, grated ginger, cumin seeds, turmeric powder, garam masala, and salt.

   - Mix well, and gradually add water to form a soft, pliable dough.

   - Knead the dough for about 5 minutes until it becomes smooth.

   - Cover the dough with a damp cloth and let it rest for 15-20 minutes.

3. Divide and Roll the Dough:

   - Divide the rested dough into equal-sized portions and shape them into balls.

   - Take one ball at a time and roll it into a flat, round disc using a rolling pin. Dust with flour as needed to prevent sticking. 

4. Cooking the Parathas:

   - Heat a tawa or griddle over medium heat.

   - Place a rolled paratha on the hot tawa and cook until bubbles appear on the surface.

   - Flip the paratha and apply ghee or oil on the cooked side. Press down gently with a spatula.

   - Flip again and apply ghee or oil on the other side. Cook until both sides are golden brown and cooked through.

5. Repeat:

   - Repeat the process for the remaining dough balls.

6. Serve:

   - Serve the Palak Parathas hot with yogurt, pickles, or your favorite side dish.

 

Enjoy your delicious and nutritious Palak Parathas!Top of Form

 

Hello, friends today we will make Dhokla – Savoury sponge dish made from a batter of gram floor - Indian recipe

Dhokla is a savoury sponge dish  that is native to the Indian state of Gujarat.

 A food, visually similar to cake and compositionally similar to Khaman, made from a batter of gram floor (from chickpeas), cooked by steaming and typically eaten in India.

so let's get start!!

Here's a step-by-step recipe for Dhokla, a popular and steamed Indian snack: 

Ingredients:

For Dhokla Batter:

1. 1 cup gram flour (besan)

2. 1/2 cup yogurt

3. 1/2 teaspoon ginger paste

4. 1/2 teaspoon green chili paste

5. 1/4 teaspoon turmeric powder

6. Salt, to taste

7. 1 teaspoon oil

8. 1 teaspoon eno fruit salt or baking soda

For Tempering:

1. 2 tablespoons oil

2. 1 teaspoon mustard seeds

3. 1 teaspoon cumin seeds

4. 1 green chili, slit

5. A pinch of asafoetida (hing)

6. Curry leaves

 

For Garnish:

1. Fresh coriander leaves, chopped

2. Grated coconut (optional)

 Instructions:

Making Dhokla Batter:

1. In a mixing bowl, combine gram flour, yogurt, ginger paste, green chili paste, turmeric powder, salt, and 1 teaspoon of oil.

2. Mix the ingredients well to form a smooth batter. Add a little water if needed to achieve the pouring consistency.

3. Grease a dhokla steamer plate or a shallow dish with oil.

4. In a small bowl, mix eno fruit salt or baking soda with a little water. Add this to the batter and quickly mix it in one direction.

5. The batter will become frothy. Immediately pour it into the greased plate.

6. Steam the dhokla batter for about 15-20 minutes or until a toothpick inserted in the center comes out clean.

 

Tempering:

1. Heat 2 tablespoons of oil in a pan.

2. Add mustard seeds and let them splutter. Then add cumin seeds.

3. Add asafoetida (hing), green chili, and curry leaves. Sauté for a few seconds.

 

Assembling:

1. Once the dhokla is steamed, let it cool for a few minutes.

2. Cut the dhokla into squares or diamonds.

3. Pour the tempering mixture evenly over the dhokla.

4. Garnish with chopped coriander leaves and grated coconut if desired.

5. Dhokla is ready to be served. You can serve it with mint chutney or tamarind chutney.

Enjoy your homemade dhokla! This light and spongy steamed snack is a popular choice for breakfast or as a tea-time snack in many parts of India.Top of Form

Chatpata Beetroot Cutlets - Indian recipe

 

Hello, friends today we will try chatpata and crispy Beetroot Cutlets Indian recipe

 

Here's a step-by-step recipe for making Beetroot cutlets!

 

Ingredients:

1.    2 medium-sized beetroots, boiled and grated

2.    2 medium-sized potatoes, boiled and mashed

3.    1/2 cup breadcrumbs

4.    1/4 cup finely chopped onions

5.    1/4 cup finely chopped coriander leaves

6.    1 teaspoon ginger-garlic paste

7.    1/2 teaspoon garam masala

8.    1/2 teaspoon cumin powder

9.    1/2 teaspoon coriander powder

10. 1/2 teaspoon red chili powder (adjust to taste)

11. Salt to taste

12. Oil for shallow frying

Instructions:

·         Prepare the Beetroots:   Peel and boil the beetroots until they are tender. Once done, grate them and set aside.

·         Boil and Mash Potatoes:  Boil the potatoes until they are soft. Peel and mash them thoroughly.

·         Mix Beetroots and Potatoes:  In a large mixing bowl, combine the grated beetroots and mashed potatoes.

·         Add Spices and Flavorings:  Add ginger-garlic paste, finely chopped onions, coriander leaves, garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix everything well to form a uniform mixture.

·         Shape the Cutlets:  Take a small portion of the mixture and shape it into a round or oval. Repeat this process with the remaining mixture.

·         Coat with Breadcrumbs:  Roll each cutlet in breadcrumbs, ensuring they are evenly coated. This gives a crispy texture when frying.

·         Shallow Fry the Cutlets:  Heat oil in a pan for shallow frying. Once the oil is hot, place the cutlets in the pan and cook until they are golden brown on both sides.

·         Drain Excess Oil:  Once the cutlets are cooked, place them on paper towels to absorb any excess oil.

·         Serve:  Serve the beetroot cutlets hot with your favorite chutney or sauce.

 (Garam Masala -  It is the powder proper measurement mixture of cumin seeds, coriander seeds, black peppercorns, whole cloves, cinnamon sticks, nutmeg, grated, dried bay leaves) *If you people want full recipes of gram masala please do comment for that I will post detail recipe of garam masala*

Enjoy your delicious and colorful beetroot cutlets! Feel free to customize the recipe to suit your taste preferences.

Gajar Halwa (Carrot Halwa)

 

Hello, friends today we are going to make yummy, mouth watering 😋😋 Gajar Halwa (Carrot Halwa).

 Here's a step-by-step recipe for making Gajar Halwa (Carrot Halwa):

 Ingredients:

·         500 grams of carrots, grated

·         1 cup of sugar

·         1/4 cup of ghee (clarified butter)

·         1 cup of milk

·         Chopped nuts (almonds, cashews and pistachios) for garnish

·         A pinch of cardamom powder

·         A pinch of saffron strands (optional, for added flavor and color)

I Instructions:

1. Grate the Carrots:

   • Peel and grate the carrots.

2. Cooking Carrots:

   • In a pan, add grated carrots and milk.
   • Cook on medium heat until carrots are soft and milk is absorbed.

3. Adding Sugar:

   • Add sugar to the cooked carrots.
   • Stir well until sugar dissolves.

4. Ghee and Cardamom:

   • Add ghee to the mixture.
   • Sprinkle a pinch of cardamom powder for flavor.

5. Cook Until Thick:

   • Cook on low heat, stirring occasionally.
   • Continue until the mixture thickens and ghee starts to separate.

6. Garnish:

   • Garnish with chopped nuts.

7. Serve:

   • Serve warm and enjoy your quick and easy Gajar Halwa!

This recipe offers a straightforward way to make delicious Gajar Halwa with minimal steps.