tag:blogger.com,1999:blog-41572873804217130002020-02-29T13:02:17.004+08:00Indian Recipe Corner | Indian Recipe GuideThe authentic health oriented recipe guide for Indian Kitchen with traditional touch.Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4157287380421713000.post-44260980501119400442012-03-09T23:03:00.001+08:002012-03-14T13:27:02.712+08:00Apple Parata<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Ingredients:</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Apple Stuff:</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Left out apple residue after extracting juice - 1 cup</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Turmeric powder - 1 tbsp</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Chilli powder - 1 tbsp</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">salt to taste</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Chapathi:</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Wheat Flour - 2 cups </div><div style="text-align: justify;"></div><div style="text-align: justify;">Sesame oil - 1 tbsp<br />Salt - 1 tsp </div><div style="text-align: justify;">Water to knead dough</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><strong>Method:</strong></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Add salt, turmeric powder and chilli powder to apple residue, mix well and make it into tiny balls.</div> <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-e6hHwlHYQBI/T1mn6bUbbgI/AAAAAAAACYE/HgnxqGc4SFo/s1600/DSC06545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132" src="http://1.bp.blogspot.com/-e6hHwlHYQBI/T1mn6bUbbgI/AAAAAAAACYE/HgnxqGc4SFo/s200/DSC06545.JPG" width="200" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple residue</td></tr></tbody></table> <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1TB6drexQZU/T1moWSPBfbI/AAAAAAAACYM/bEx2a8zQBCY/s1600/DSC06547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://2.bp.blogspot.com/-1TB6drexQZU/T1moWSPBfbI/AAAAAAAACYM/bEx2a8zQBCY/s200/DSC06547.JPG" width="200" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple residue with salt, chilli powder and turmeric powder</td></tr></tbody></table> <br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Meanwhile, mix oil, salt, wheat flour and adequate amount of water to knead smooth dough. Leave it for an hour. Make equal sized balls, smear them with dry flour and roll them out on a rolling board. Place the apple ball in midst of the rolled dough and cover it with the dough and again smear it of with dry flour on the rolling board. </div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GMDTdoiG7JY/T1mpzHh58gI/AAAAAAAACYc/x_B90CP7jQk/s1600/DSC06551.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-GMDTdoiG7JY/T1mpzHh58gI/AAAAAAAACYc/x_B90CP7jQk/s400/DSC06551.JPG" width="400" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple ball placed over the rolled dough</td></tr></tbody></table><br /><div style="text-align: justify;">Now heat a pan or griddle. Put the parata on it. Moderately roast both the sides of parata on griddle. If required apply some ghee on both sides.</div><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-S4JXDhesaN4/T1msngHTqPI/AAAAAAAACYo/s2GY3poqtE8/s1600/DSC06552.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://3.bp.blogspot.com/-S4JXDhesaN4/T1msngHTqPI/AAAAAAAACYo/s2GY3poqtE8/s320/DSC06552.JPG" width="320" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">smear them with dry flour and roll them out on a rolling board </td></tr></tbody></table><br />The apple parata is ready to serve. <br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gt6aiLKgwlM/T1mtL3g7CSI/AAAAAAAACYw/L4IGbOR-8C4/s1600/DSC06553.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://2.bp.blogspot.com/-gt6aiLKgwlM/T1mtL3g7CSI/AAAAAAAACYw/L4IGbOR-8C4/s320/DSC06553.JPG" width="320" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple Parata ready to serve</td></tr></tbody></table><div style="text-align: justify;">This type of parata can be given to kids on snack time as they will be enchanted with the sweet flavour of apple in it and is a complete filling diet. And we havent wasted the apple residue left out in blender.</div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com13tag:blogger.com,1999:blog-4157287380421713000.post-257600699157698462009-04-27T08:32:00.000+08:002009-04-27T08:34:16.580+08:00Spicy Roti<strong>Ingredients</strong><br />1 1/2 cups wheat flour<br />1/2 cups gram flour<br />1 1/2 tsp chilli powder<br />1 tbsp oil<br />salt to taste<br />1/2 turmeric powder<br />2-3 pinches asafaetida<br />1/2 tsp each cummin / oregano seeds<br />finely chopped coriander<br />1 tbsp water<br /><br /><strong>Method<br /></strong>Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato sized balls. Roll to 3-4 mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs. Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with lime pickle or curds or jam or any souring gravy.Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com0tag:blogger.com,1999:blog-4157287380421713000.post-68735839996608178112009-04-27T08:31:00.000+08:002009-04-27T08:32:25.265+08:00Tandoori Roti (without Tandoor)<strong>Ingredients<br /></strong>2 cups slightly coarse wheat flour<br />1/4 cups maida<br />2 tbsp ghee<br />2 tbsp curd<br />salt to taste.<br />Knead slightly stiff dough cover and keep for 2 hours. Take naan sized dough and make a ball. Roll to a thickish roti (4-5 mm thick). Heat griddle (tawa) place on tawa and dry one side. Wet upper side with water and invert. Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.<br /><br />Serve hot with desired gravy.Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com0tag:blogger.com,1999:blog-4157287380421713000.post-34899078931457918642009-04-03T10:09:00.000+08:002009-04-03T10:46:01.306+08:00Bajra Chapathi<div><strong>About Bajra</strong>: The pearl Millet is referred as Bajra (Hindi), Bajru (Kashmiri), Kambu (Tamil. It is available in whole grain or flour form.<br /><strong></strong><br /><strong>Health Value</strong>: Good source of magnesium and phosphorus, lowers cholesterol levels, maintains heart health, reduces risk of diabetes, prevents gallstones, and reduces severity of asthma.<br /><img id="BLOGGER_PHOTO_ID_5320290730498196578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 338px; CURSOR: hand; HEIGHT: 218px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_uwpyUzoCXog/SdV4OzUmBGI/AAAAAAAAAgo/gH5HaxantYU/s200/bajrachapathi.jpg" border="0" /><br /><strong>Ingredients</strong><br />bajra flour - 1 cup<br />wheat flour - 2 cup<br />cumin seeds or powder- 1 tbsp<br />turmeric powder - 1 pinch<br />ghee or coconut oil - 4 spoons<br />potato starch powder- 1tbsp<br />salt to taste<br />water to make dough<br /><br /><strong>Method</strong><br /><strong></strong><br />Mix the flours, cumin seeds, turmeric powder, salt to make the dough with enough water. Adding potato starch enhances the soft nature of chapathi for longer hours. Keep the dough to settle for half an hour. The dough should be soft and nonsticky. Kneed it and cook in pan on high flame. Apply ghee or coconut oil for a good aroma. The method is similar to that of jowar chapathi. But the difference lies in taste. It goes with all sorts of gravy. I tried <a href="http://indianyummykitchen.blogspot.com/search/label/Brocoli%20Gravy%20for%20chapathi">brocoli gravy</a> as displayed.</div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com1tag:blogger.com,1999:blog-4157287380421713000.post-47354503833486477502009-02-19T11:38:00.000+08:002009-02-28T08:48:33.799+08:00Jowar Chapathi<img id="BLOGGER_PHOTO_ID_5304353614472060322" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 116px; CURSOR: hand; HEIGHT: 102px" alt="" src="http://3.bp.blogspot.com/_uwpyUzoCXog/SZzZgjmqnaI/AAAAAAAAAPQ/PYc4-f30evs/s200/jowar.jpg" border="0" />Before getting into recipe let me share some news about Jowar.<br /><br /><div><div><strong>Jowar</strong>: The Indian name for Jowar is Sorghum vulgare , also known as great millet, kaffir corn, guinea corn. They are produced in semi‐arid regions and provide important human food in tropical Africa, central and north India, and China. Sorghum produced in the USA and Australia is used for animal feed. Also known as kaffir corn (in South Africa), guinea corn (in west Africa), jowar (in India), Indian millet, and millo maize. The white‐grain variety is eaten as meal; the red‐grained has a bitter taste and is used for beer; sugar syrup is obtained from the crushed stems of the sweet sorghum. </div><br /><div></div><div>Nutriti<strong>onal Information</strong>: A 200‐g portion is rich in protein, vitamin B1, niacin, and iron; a good source of zinc; a source of vitamin B2; provides 14 g of dietary fibre; supplies 660 kcal (2800 kJ). <a href="http://www.encyclopedia.com/doc/1O39-sorghum.html">For more details</a><br /></div><div><strong>Jowar Chapathi</strong>: Jowar rotti is very famous in any Northern Karnataka especially in 'Lingayat' house. But I tried Jowar chapathi in the place of Jowar rotti. My family members loved it and i need not had to fight with my kids to try this new chapathi.</div><div></div><a href="http://1.bp.blogspot.com/_uwpyUzoCXog/SZzaPSPhjEI/AAAAAAAAAPY/ds8C5N0S9PE/s1600-h/jowarchapathi.gif"><img id="BLOGGER_PHOTO_ID_5304354417265445954" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 244px; CURSOR: hand; HEIGHT: 188px" alt="" src="http://1.bp.blogspot.com/_uwpyUzoCXog/SZzaPSPhjEI/AAAAAAAAAPY/ds8C5N0S9PE/s200/jowarchapathi.gif" border="0" /></a> <div></div><div><strong>Ingredients</strong></div><br /><div><strong></strong></div><div>Jowar flour 1 cup</div><div>wheat flour 1 cup</div><div>Water 1 and more as required to make dough</div><div>Salt -1 tbsp</div><div>Jeera or cumin seeds - 2 tbsp</div><div>turmeric powder - 1/2 tbsp</div><br /><div><strong>Method:</strong></div><div><strong></strong></div><div></div><div>Mix all ingredients except water. Then adding little by little water make the dough as soft as your kids cheeks and leave it to settle for an hour.</div><div></div><div>Then kneed the dough balls to make chapathi. No need to add oil also when making chapathi. If required add ghee for aroma.</div><br /><div></div><div>Side dish: It goes good with all varieties of gravies and more tasty with Brinjal bhajji</div><br /><br /><div></div></div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com0