Monday, 27 May 2013

Aloo Parantha (Potato Stuffed Pan Fried Indian Bread)

Aloo Parantha (Potato stuffed Pan Fried Indian Bread)

Stuffed parantha are the specialty of northern part of Indian especially Uttar Pradesh, Uttaranchal. Pahari of Kumaon are absolutely crazy after potatoes. Every vegetable must have potatoes. Parantha aloo ka with bhanga chutney and piping hot tea are one of the favorite breakfasts. Many people are averse to potatoes thinking it is rich in starch. Yes it is full of starch but what about other nutrients which are in it. Potatoes are rich source of Potassium, calcium and iron. It is rich in vitamin A and B. If taken in moderation they are good for health. Aloo parantha taken with chutney and curd make a complete healthy meal and parantha with mango pickle are good alternative for children lunch box.
Preparation Time: 30 min.
Cooking Time: 40 -50 min. (Each parantha takes 10 min.)
Servings: 6 Paranthas of Medium Size

Ingredients required For making Aloo Parantha:
For dough:
  • 250 gm. Wheat Flour
  • 1/2Teaspoon salt
  • 150 ml. water
For filling:
  • 500 gm. Potatoes (6-7 medium size potatoes)
  • 4-5 Sprigs of Fresh Coriander
  • 2-3 Green chilies
  • 1/2Tea spoon Amchur (Optional)
  • 1/2 Tea spoon garam masala
  • Salt to taste
  • Ghee/ oil as cooking medium
Direction For making Dough for Aloo Parantha:

        Making Dough For Aloo Parantha:

        Making Filling:
  • Boil the potatoes and keep aside for cooling.
  • Peel the boiled potatoes and mash them nicely so that lumps are not left in mashed potatoes.
  • Cut green chilies finely.
  • Wash and drain the coriander sprigs.
  • Cut coriander sprigs finely.
  • To the mashed potatoes
    • Finely cut coriander sprigs
    • Finely cut green chilies
    • Amchur
    • Garam masala
    • Salt
  • Mix nicely.
  • Filling of Aloo Parantha is ready.
Potato filling for Aloo parantha
         Making Parantha:
  • Divide the filling into six portions and make round ball of each portion.
  • Divide the dough into six portions and round ball of each portion.
  • Sprinkle some dry flour on the rolling board as well as on the dough ball.
Dough ball and filling for one parantha
  • Roll one ball by the help of rolling pin to a round of 6 cm. diameter.
  • Place the potato filling ball at the center of the rolled dough and bring the edges of dough to the center thus covering the filling nicely with the dough.
Potato filling placed on the rolled dough
Dough ball stuffed with potato filling
  • Sprinkle some dry flour on both sides of the filled dough ball and roll it to a round of 10-12 cm. diameters.
Rolled Aloo Parantha
  • Place the rolled parantha on the hot tawa and lower the flame.
Parantha placed on hot Tawa
  • Cook on low flame till the brown dots start appearing on the lower surface. The color and texture of upper surface will also change.
Parantha after 3 min. of cooking on low flame
One side cooked till brown dots appeared
  • Turn over the parantha and cook for 2-3 min. till brown dots start appearing on the other side also.
Stage when ghee/oil is to be sprinkled
  • Sprinkle 1/2 tea spoon ghee/oil on the top surface and turn the parantha upside down press gently and cook for 0ne minute.
One side cooked
  • Sprinkle 1/2tea spoon ghee / oil on the other surface also, turn upside down and cook along with pressing with a spatula gently.
  • Aloo Parantha is ready.
Crisp, Soft Aloo Parantha (Potato Stuffed Pan fried Indian bread)
  • Serve with thick Butter, Curd, Coriander mint /Hariyali chutney, Indian Pickles.


Aloo Parantha With Stuffed Red Chili Pickle
Tips:
  • Filling should not be made and kept in fridge or outside for long, otherwise the filling will not remain firm.
  • Do not add salt much before making the paranthas; otherwise the filling will become runny and difficult to manage.
  • Make sure the potatoes are not over cooked while boiling the peeling should remain intact in boiled potatoes. This will make sure the filling is firm not runny.
  • The dough should be soft and pliable not hard, otherwise the dough cover will crack and the filling will come out of the dough while rolling the parantha.
  • If you are making the parantha for the first time then sprinkle extra dry flour every time to ensure the parantha does not stick to the rolling board.
  • Roll always with soft hand and soft strokes, do not put too much pressure while rolling.
  • No tip is greater than practice so do not get disheartened if the result is not too encouraging first time. Practice makes a person perfect.
Suggested variations:
  • Finely cut onions can be added to the mashed potatoes.

Thursday, 23 May 2013

Moongodi Ki sabji (Indian Savory from Green Gram Nuggets)

Dhuli Moong Dal Moongodi Sabji (Savory of Nuggets of Green Gram without green cover)
Chilke wali Moong Dal Ke Moongodi ki Sabji (Savory of Nuggets of Green Gram)
Moongodi are dried small rounds made from thick paste of Moong dal. Moongodi are easy to digest tasty and protein rich food. If moongodi are made from Green gram without removing the green cover then it’s all nutrients are also retained. Moongodi was one of the favored foods of my father. My son and daughters used to sneak in the kitchen when they used to smell moongodi / badi being fried for sabji and by the time I would realize they would run away with most of it making me repeat the frying process again. How much I miss those days. Food is the same, taste is the same yet in their absence it is not the same. In Kumaon badi or moongodi are invariably made along with Dal-Chawal to enhance and enrich the taste of food. I like moongodi ki sabji with rice or roti equally. Being extremely low on oil and high on protein this savory makes healthy main course.

Preparation Time: 5-10 min.
Cooking Time: 20 min
Servings: 4 Large Servings

Ingredients Required For making Moongodi Ki sabji:
  • 30-35 Moongodi
 
Moongodi of yellow Moong dal (Green gram with green chaff removed)
Moongodi of Chilke wali moong dal (Nuggets of Green Gram)
  • 2 Medium size Potatoes
  • 2 Medium size Tomatoes
  • 2 ml. Cooking oil
  • 1 teaspoon Cumin seeds
  • 1-2 Whole red chilies
  • 1/2Teaspoon Turmeric Powder
  • 1/2Tea spoon red Chili Powder
  • Salt to taste
  • Water
Directions For making Moongodi Ki Sabji:
  • Heat 2 ml.oil in a thick bottom wok / cooking pan till it is very hot but not smoking hot.
  • Shallow fry the moongodi in hot oil till the color of moongodi changes to light brown color.
Moongodi being shallow fried
  • Remove the shallow fried moongodi from pan and keep aside.
  • In the remaining little amount of hot oil add cumin seeds and Red chili and let the cumin seeds splutter and the red chilies change color to dark brown.
  • Add potatoes in the seasoning and mix nicely.
  • Lower the flame and cook for 4-5 minutes.
Potatoes being cooked partially with the seasoning
  • Add shallow fried moongodi and tomato puree to the potatoes and mix nicely. 

Shallow fried Moongodi and tomato puree added to Potatoes
  • Add 
    • turmeric powder
    • Salt
    • Chili powder
    • Mix nicely.
  • Cover and cook on low flame for 4-5 min. the juices will start drying.
  • Add 500 ml. of water, mix thoroughly and bring the flame to high.
  • When the liquid starts boiling cover the vegetable and bring the flame to low.
  • Cook on low flame till potatoes and moongodi become tender. It will take 15-20 min.
  • Mash half of the cooked potatoes. This will make the gravy thick.
  • Take out in a serving bowl and garnish with coriander sprigs.
  • Serve hot moongodi ki sabji with roti/parantha/rice.
Moongodi ki sabji
Yellow Moong Dal Moongodi ki Sabji (Savory of Nuggets of Green gram with out green cover)
Tips:
  • Always shallow fry the moongodi to light brown color; they will become a shade darker while cooling.
  • If Do not use onion and garlic for moongodi ki sabji as the delicate flavor of moongodi gets over powered by garlic and onion flavor.
  • Moongodi can be fried and kept in airtight container for one month, ready to use.
Suggested Variations:
  • If you are averse to potatoes then 2-3 teaspoons Coriander powder should be added to make the gravy thick.

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