Archive | January 2017

359. Pongal Kolam

I wish to share our pongal kolams with you.

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358. Nuts, Paneer, Corn kurma

nuts-kurma

On festival and special days we won’t  use onion and garlic. We can prepare Nuts, Paneer, Corn kurma as a sidedish for chapathi and puri on these days. Children will also like its taste.

Ingredients required :

Tofu Paneer(small cubes) – 12

Sweet corns(shred) – 1/2 cup

Cashew – 8

Badam – 8

Pista – 8

Green Peas – 1/2 cup

Salt – 1/2 tsp

Green chilly – 5

Dhania leaves – 1 bunch

Ghee – 1/2 tsp

Fresh cream or Milk – 1/4 cup

Method of preparation :

Grind soaked cashew, half of dhania leaves and green chillies. Pressure cook green peas and sweet corn. Put  ghee and fry  tofu, grated pista  & grated badam. Add  ground mixture, salt, cooked peas & corn. After 5 minutes put fresh cream or milk and remaining dhania leaves. This gravy is rich in taste also. Please try once.

 

 

 

356. Radish wheat paratha

wheat-parota

Ingredients required :

wheat flour – 250 gm

radish – 1

jeera powder – 1/4 tsp

dhania powder – 1/4 tsp asafoetida – 1/4 tsp

chilli powder – 1/4 tsp

salt – 1/2 tsp

cooking oil – 1/2 tsp

ghee – 1/2 tsp

Method of preparation :

Knead well the wheat flour with little oil, 1/4 tsp salt and water, until it becomes very soft. Keep it aside for half an hour. Remove the skin and grate radish. In a  kadai, heat little oil and put asafoetida, grated radish, jeera powder, dhania powder, chilli powder,  remaining salt and cook for 2 minutes. Take the wheat dough and make two equal sized balls. Roll one ball thinly and  spread small quantity of  radish mixture  on it. Grease the edge of the chapathi with little oil and put the other rolled chapathi on it. Join the edges and again roll it thinly. The stuff should not come out. Heat the tawa and put little ghee and place the paratha on it. Cook  both the sides of the paratha until it becomes light golden brown. The appearance as well as the taste of the radish wheat paratha will be  very nice.