Broccoli Paratha, how to make quick broccoli paratha

Broccoli is healthiest veggie which is loaded with good source of powerful nutrients. If you are looking for healthier diet than you should make broccoli top in your diet. Broccoli belongs to cauliflower, cabbage family. If your kids are not a great fan of broccoli than you should must try these broccoli paratha. I am going to share healthy, easy and quick recipe of broccoli paratha which you will definitely enjoy! So lets get started.

Ingredients

  • 2  cups grated broccoli

  •  5-7 grated garlic cloves

  •  Salt to taste

  • 1/2 Tsp black pepper

  •  1/2 Tsp cumin seed powder

  • 1/2  Tsp dry pomegranate powder (anardana powder)

  •  1/4 Tsp coriander powder

  • 1/4 Tsp garam masala

  • Oil for shallow frying

  • Whole wheat dough

Directions

In a mixing bowl add grated broccoli and garlic. Add all the spices. Mix all the ingredients very well.

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For whole wheat dough click the link soft roti or paratha dough with milk. Now break 2 equal small size balls from the dough. Keep them aside.

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Take a ball and roll it with a rolling pin to a small circle. Use whole wheat flour in betweens to avoid sticking dough to the surface. Keep this aside.

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Take second ball and roll it also to the same size like you done with the first one. Now take 2 tablespoon of broccoli stuffing and spread it on small circle.

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Cover this with another rolled small circle.

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Roll it again to a big circle to give it paratha shape.

 

 

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Now on a hot griddle or tawa  put your paratha.

 

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 When cook from one side then apply some oil on it and flip it.

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Apply oil on the second side and cook until golden brown from the both sides.

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Serve hot with chutney, pickle, curd or yogurt.

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Chickpeas Quesadillas, how to make chickpeas quesadillas

Quesadillas are very famous dish from Mexican cuisine. They are mainly made with Mexican tortillas filled with cheese and different stuffings. Traditionally quesadillas are made from corn tortillas but wheat, multigrain tortillas are also a great option. Today i am going to share quesadillas recipe filled with chickpeas and cheese. As you know chickpeas are great source of protein, so these quesadillas will be very healthy one.This recipe is very easy to make. So lets get started.

Ingredients

  • Tortillas (any one)

  • Boiled chickpeas

  • Chopped onions

  • Chopped jalapeno (pickled)

  • Chopped gherkins (pickled)

  • Chopped olives

  • Salt

  • Black pepper

  • Red chilly powder (optional)

  • Grated cheese any variety

  • Butter or oil

Directions

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In a mixing bowl add boiled chickpeas, onions, olives, gherkins, jalapenoes. Add salt and pepper. If required then add red chilly powder. Mix all the ingredients very well.

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Take one tortilla and spread butter on its both side and heat it on a low medium flame on a griddle or in a nonstick pan.

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When it turn slightly golden from one side, flip it.

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Spread some cheese on its half side.

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Now spread chickpeas mixture on this half side.

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Now spread more cheese on top.

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Fold it from another side.

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Cook until golden brown from both sides.

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Cut it from the middle. Serve hot.

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Dal tadka, how to make dal tadka

Dal tadka is basically a north Indian dish. It is one of the most popular dal which is served in almost every Indian restaurants. This is very simple dish which anyone can make. Dal tadka is made by different lentils like split green gram (moong dal), split bengal gram (chana dal), pigeon pea (arhar dal),split pink lentil (masoor dal). You can use any yellow lentil. Tadka means tampering. Tampering is prepared from different herbs and spices. In almost every Indian dish we use tadka because it gives a lot of flavor and aroma. Dal tadka goes very good rice, roti, naan etc. But best combination is with rice. Here I am going to share dal tadka recipe made from moong dal and masoor dal. So lets get started.

Ingredients

  • 1/2 cup  green gram (yellow moong dal)

  • 1/2 cup  split pink dal (masoor dal)

  • 1 large onion chopped

  • 2 large crushed tomatoes

  • 2 green chillies

  • 7-8 garlic cloves

  • 1/4 tsp asafetida (hing)

  • 1/2 tsp turmeric powder

  • 1/4 tsp red chilly powder

  •  1 tsp cumin seeds

  • 1/4 tsp coriander powder

  • 1/4 tsp garam masala

  •  Salt to taste

  •  Clarified butter (desi ghee)

  • Cilantro leaves (coriander leaves)

Directions

Mix both lentils and wash thoroughly. Put them in pressure cooker and add salt, turmeric powder and 5.5 cups of water. Stir well and pressure cook for one whistle or until fully cooked. Cooking time may depend on pressure cooker. In my case, i pressure cook this dal for one whistle and after 5-7 minute i put my cooker under runny water. This would stop the cooking process and dal doesn’t get overcooked. So i suggest to check dal after one whistle. Keep the cooked lentil aside.

Now we will prepare tadka. For this in a pan heat ghee and add cumin seeds and let crackle them. Now add hing and stir well.

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Add chopped onions and cook them until golden brown.

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Add green chillies and mix well.

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After one minute add crushed tomatoes. Mix them well. Add red chilly powder.

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Stir well and cook until tadka started leaving ghee. Add coriander powder and garam masala and stir well. Now pour the cooked lentil in tadka and mix well.

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Take out extra stock from cooked lentil before pouring it to the tadka. This stock can be used further for desired consistency. Now in a pan heat desi ghee and fry chopped garlic on medium flame until golden brown.

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You can add some cumin seed again in this tempering. Pour this garlic tempering on dal before serving. Garnish with cilantro leaves. Serve hot.

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palak paratha with flax seeds, how to make healthy palak paratha

Palak or spinach paratha is excellent healthy version of Indian flat bread where you can include greens in paratha. Spinach has lots of nutrients values which are essential for a healthy meal. Palak paratha is a breakfast recipe. These parathas are very good for kids and this is an easy way in which you can give them spinach. These paratha can be make in many ways. But here i am sharing most healthiest version because i am adding flax seeds, besan and semolina in flour to make it more healthy and crispy. Flax seeds will give it nutty flavor. I know that you will definitely love it. So lets get started.

Ingredients

  • 8 oz.  spinach chopped

  • 2.5 cups whole wheat flour

  • 1/2  cup chickpea flour

  • 1/2  cup  semolina

  • 2 Tsp  flax seeds

  • 5-7  garlic cloves finely chopped

  • 1/2 inch ginger finely chopped

  • 2  green chillies

  • 1/2  tsp anardana powder

  • salt to taste

  •  1/4 tsp chilly powder

  • milk to knead the dough

  •  2 tsp desi ghee (optional)

  • oil for frying

Directions

Mix all the dry ingredients and add palak, ginger garlic and green chillies. Add ghee. Now slowly add milk to knead a smooth dough. You can skip ghee if you want. Chickpea flour and semolina can makes the paratha dry so, i preferred to add ghee. Let the dough rest for 15 minutes. After 15 minutes with wet hands again knead the dough for another 5 minutes.

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Now take a small ball from dough and roll it with rolling pin to make a circle shape paratha.

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On a hot griddle or pan grease some oil and put rolled paratha on it.

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Shallow fry with little oil from both sides until golden brown.

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Spread butter on it. Serve hot with curd/ yogurt.

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black beans curry, black beans indian recipe

Black beans are very healthy, delicious beans that are popular in Latin American cuisine. Black beans are very good source of high nutrients. Because of its dense, meaty flavor these beans can be made in several ways. I am going to share black bean curry recipe which is my family favorite. I do not prefer to soaking beans because when we soak beans, they loose their  color and nutrients . Black bean curry is very delicious, healthy and easy recipe even kids will like it. It goes very well with rice, roti, naan etc. So lets get started.

Ingredients

  • 1.5  cups Black Beans

  • 1   Large  Onion

  • 5-7  Garlic Cloves

  • 1  Inch Ginger Root

  • 2  Green Chillies

  • 3  Tomatoes

  • 1   Tsp  Turmeric Powder

  • 1/4  Tsp Red Chilly Powder

  • 1/2  Tsp Cumin Seeds

  • 1/4  Tsp Coriander Powder

  • 1/4  Tsp Garam Masala

  • 2  Tsp  Kasturi Methi

  • Oil For Cooking

  • Cilantro Leaves

Directions

Wash black beans thoroughly and put them in pressure cooker. Add 6-7 cups of water and close lid of pressure cooker. After one whistle cook them on low flame until fully cooked. It may not take longer than an hour. On other side grind tomatoes, onions, ginger, garlic and green chillies. Make a fine paste. In a pan heat oil. Add cumin seeds and when they crackle, add turmeric powder and red chilly powder. Stir well and add the paste in it.

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Mix well and cook covered on low flame until masala started leaving oil. Stir occasionally to avoid burns. Add kasturi methi and mix it well in masala. Add garam masala and corriender powder in it . Stir well for 1 minute.

 

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Now add  this prepared masala in cooked beans.

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Garnish with coriander or cilantro leaves. Serve hot with roti, rice, naan.

 

broccoli rabe saag, broccoli rabe indian recipe

Saag is traditional Punjabi dish. From small dhabha to big restaurant are incomplete without saag in Punjab. There saag is prepared from mustard leaves and spinach leaves. But here in U.S. i was unable to find  similar quality of mustard leaves so i tried broccoli rabe saag which also tastes very delicious. Although broccoli rabe is full of antioxidants and nutrients, so its very healthy. This saag tastes delicious with makki roti. So come and lets get started.

Ingredients

  • 1  Bunch Broccoli Rabe

  •  8 oz. Spinach

  •  2  Onions  Chopped

  •  20-25  Garlic Cloves

  •   4 -5  Green Chillies

  •   Ginger Chopped

  •  2 Large Tomatoes Chopped

  •  2 Tbsp  Mesa Flour or Makki Ka Atta

  •  Clarified Butter (Desi Ghee)

  • Salt To Taste

Directions

 Start with the stems, now peel each stem with knife at one end. You will see there is fibrous layer on each stem that comes off easily. After peeling, wash and roughly chop the leaves, stems and florets. Put them in a pressure cooker and add garlic and 2-3  green chillies. Add  salt and 1 cup of water. Close the lid of cooker. Cook for only 1 whistle.

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Let it cool down. After cooling, coarsely grind in grinder.

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Now again transfer it in same cooker or another pan and add flour. If required then add some water. Cook  covered on low flame for another 10 -15 minutes. Now in a pan, heat clarified butter. Add onions and cook until golden brown. Add ginger and green chillies and cook for another 2-3 minutes. Add tomatoes and cook for 5 minutes.

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Now add required amount of the cooked rabe in tadka. Mix well and heat it by adding 1 tbsp of ghee in it. Rest of the rabe can be store in refrigerator and you can re use it  in fresh tadka.

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Serve hot with makki roti, naan or paratha.

palak mushroom, how to make palak mushroom

Palak mushroom is a best combination of both palak and mushroom. It is similar to palak paneer recipe but here mushroom replace paneer here. This is a North Indian dish which mushroom lovers will definitely love. It goes very well with roti, paratha, naan. This recipe is very easy to make so lets get started.

 

Ingredients

  • 8 oz  Baby Spinach or roughly chopped

  • 8 oz    Mushroom Chopped

  • 1  Large Onion Chopped

  • 2  Crushed Tomatoes

  • 4-5  Garlic Cloves Chopped

  •  1 Inch Ginger Chopped

  • 2 Green Chillies Chopped

  • 1/2 Tsp Turmeric Powder

  • 1/4 Tsp  Red Chilly Powder

  • Salt To Taste

  • Butter Or Desi Ghee (Clarified Butter) For Cooking

 

Directions

Wash spinach thoroughly and  roughly chopped it. Steam  cook spinach in pressure cooker or in a pan for 3-5 minutes. Let it cool down and make its paste in blender. keep aside. Now heat a pan and add butter. Add chopped onion and cook until golden brown.Now add chopped ginger, garlic and green chillies.

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Stir well.Cook for 2 minutes.Now add crushed tomatoes, turmeric powder,salt and red chilly powder.

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Cook for more 3-4 minutes and now add chopped mushroom in it.

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Stir well and cook covered on low flame until mushroom gets fully cooked. Now add spinach paste in it.Mix well and heat it for 2-3 minutes.

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Serve hot with roti, paratha or naan.

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