Showing posts with label stuffed. Show all posts
Showing posts with label stuffed. Show all posts
Stuffed Carrot Moongsprouts Paratha
Monday, April 14, 2014
Most of our dinner goes for parathas or rotis, my kids just love rotis with anything. Obviously rotis is one of the staple food at our home after rice. I can feed easily everyone at home with stuffed parathas. I can go for anything for stuffing,none will bother about the stuffing,even if ill go for bittergourd stuffing,am sure they will enjoy their parathas, needless to say now how they will enjoy having parathas. By the way, am yet to make that bittergourd stuffed parathas and i dont have any idea how those bittergourd parathas will tastes.
Coming to todays paratha post, i prepared the stuffing with grated carrots and cooked moong sprouts, which i spiced simply with onions,greenchillies,garam masala powder and chaat masala. This paratha doesnt even need any side dish to enjoy,the stuffing itself will replace the side dishes usually we make for rotis.An another nutritious,very healthy parathas to enjoy without any guilt. This stuffed parathas was big hit among everyone at home and we loved it. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni.
2cups Whole wheat flour
1/2cup Warm water
1tbsp Oil
Salt
For stuffing:
2nos Carrots(grated finely)
1cup Sprouted whole greengram (cooked & mashed)
1nos Onion (chopped)
2nos Green chillies(chopped)
1tsp Garam masala powder
1/2tsp Chaat masala
Salt
Take the wheat flour,oil and salt together in a bowl,add the warm water and knead everything as a stiff and smooth dough,keep aside for half an hour..
Take the cooked sprouted greengram,chopped green chillies,garam masala powder,chaat masala and salt, mix everything well and keep aside.
Saute the chopped onions,grated carrots with enough oil and add it to the already prepared sprouted eengram mixture,mix well.
Make medium sized balls from the dough, flatten them as small circles with the rolling pin.
Drop enough carrot-greengram masala and cover the masala by sealing the edges of the flatten dough.
Dust with flour and roll them gently as parathas.
Heat a tawa, drop this flattened paratha over the hot tawa, drizzle few drops of oil and cook until they get well cooked..
Serve hot..
Coming to todays paratha post, i prepared the stuffing with grated carrots and cooked moong sprouts, which i spiced simply with onions,greenchillies,garam masala powder and chaat masala. This paratha doesnt even need any side dish to enjoy,the stuffing itself will replace the side dishes usually we make for rotis.An another nutritious,very healthy parathas to enjoy without any guilt. This stuffed parathas was big hit among everyone at home and we loved it. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.Sending to my own event Healthy Diet - Cooking with Sprouts guest hosted by Roshni.
2cups Whole wheat flour
1/2cup Warm water
1tbsp Oil
Salt
For stuffing:
2nos Carrots(grated finely)
1cup Sprouted whole greengram (cooked & mashed)
1nos Onion (chopped)
2nos Green chillies(chopped)
1tsp Garam masala powder
1/2tsp Chaat masala
Salt
Take the wheat flour,oil and salt together in a bowl,add the warm water and knead everything as a stiff and smooth dough,keep aside for half an hour..
Take the cooked sprouted greengram,chopped green chillies,garam masala powder,chaat masala and salt, mix everything well and keep aside.
Saute the chopped onions,grated carrots with enough oil and add it to the already prepared sprouted eengram mixture,mix well.
Make medium sized balls from the dough, flatten them as small circles with the rolling pin.
Drop enough carrot-greengram masala and cover the masala by sealing the edges of the flatten dough.
Dust with flour and roll them gently as parathas.
Heat a tawa, drop this flattened paratha over the hot tawa, drizzle few drops of oil and cook until they get well cooked..
Serve hot..
Cheesy Potato Peas Masala Stuffed Rolls
Tuesday, April 1, 2014
When i posted Brioche Rolls with Strawberry Jam two days back,many of my readers asked me to post the stepwise pictures to show how i prepared the rolls, finally yesterday i prepared some savoury rolls with potato-peas masala and cheese with the same method. This time without any fail,i clicked the stepwise pictures just to share with my readers, please forgive me for the poor light else those pictures will be definitely helpful to everyone whoever want to give a try to this cute rolls.
This time i prepared the dough with wholewheat flour and an easy breezy potato-peas masala and baked along some cheese slices, apart from it these rolls are terribly addictive. An excellent evening snack to enjoy with your favourite drink.We enjoyed thoroughly these rolls when they were still warm and those melted cheese were simply awesome while having these rolls.These rolls suits pect for this months Magic Mingle#11 as this months secret ingredients are potato and cumin seeds and to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes and to 60days of Christmas hosted by Priya and Divya
2+1/2cups Whole wheat flour or Bread flour
1tbsp Active dry yeast
1/2cup Luke Warm water
1tsp Salt
1tsp Sugar
1/4cup Olive oil
Sliced cheese as per need
Potato-peas masala:
2nos Potatoes (cooked & cubed)
1/2cup Green peas
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Cumin seeds
1tsp Garam masala powder
Oil
Salt
Few curry leaves
Potato-peas masala:
Heat enough oil,let crack the cumin seeds and curry leaves, add the chopped onions,chopped green chillies,saute until the onions turns transculent.
Add the green peas,garam masala powder,salt and cook in medium flame, springle some water and cook until the peas gets partially cooked.
Finally add the cubed potatoes,cook for few more minutes until the masala gets well cooked.
Keep aside and let them cool.
For Rolls:
Mix the yeast,sugar and salt in a cup of luke warm water and keep side for 5minutes until the yeast mixture turns foamy.
Take the whole wheat flour in a bowl,slowly add the foamy yeast,water if needed and olive oil and knead as a soft dough.
Place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place.
Let them sit for two hours until they double their volume.
After two hours, punch down the doubled dough and knead again, roll as 6-8medium sized balls.
This time i prepared the dough with wholewheat flour and an easy breezy potato-peas masala and baked along some cheese slices, apart from it these rolls are terribly addictive. An excellent evening snack to enjoy with your favourite drink.We enjoyed thoroughly these rolls when they were still warm and those melted cheese were simply awesome while having these rolls.These rolls suits pect for this months Magic Mingle#11 as this months secret ingredients are potato and cumin seeds and to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes and to 60days of Christmas hosted by Priya and Divya
2+1/2cups Whole wheat flour or Bread flour
1tbsp Active dry yeast
1/2cup Luke Warm water
1tsp Salt
1tsp Sugar
1/4cup Olive oil
Sliced cheese as per need
Potato-peas masala:
2nos Potatoes (cooked & cubed)
1/2cup Green peas
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Cumin seeds
1tsp Garam masala powder
Oil
Salt
Few curry leaves
Potato-peas masala:
Heat enough oil,let crack the cumin seeds and curry leaves, add the chopped onions,chopped green chillies,saute until the onions turns transculent.
Add the green peas,garam masala powder,salt and cook in medium flame, springle some water and cook until the peas gets partially cooked.
Finally add the cubed potatoes,cook for few more minutes until the masala gets well cooked.
Keep aside and let them cool.
For Rolls:
Mix the yeast,sugar and salt in a cup of luke warm water and keep side for 5minutes until the yeast mixture turns foamy.
Take the whole wheat flour in a bowl,slowly add the foamy yeast,water if needed and olive oil and knead as a soft dough.
Place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place.
Let them sit for two hours until they double their volume.
After two hours, punch down the doubled dough and knead again, roll as 6-8medium sized balls.
Dust a ball with enough flour, roll it as a medium sized rectangle disc, place the cheese slice and top it with the potato peas masala,cut the bottom part of the dough as small strips.
Roll the masala placed part gently and place the strips one by one over the rolled part of the disc.
Repeat the same process with the dough and keep the rolls over a baking sheet and let them sit in a warm place for an hour.
Preheat the oven to 350F.
Bake them for 20-25minutes until the crust turns brown.
Finally brush the rolls with melted butter once its comes out of the oven.
Enjoy warm.
Bake them for 20-25minutes until the crust turns brown.
Finally brush the rolls with melted butter once its comes out of the oven.
Enjoy warm.
Potato Masala Stuffed Snakegourd Rings
Saturday, March 8, 2014
Snakegourd is one of my favourite vegetable but honestly speaking none at home like this Indian vegetable. To feed everyone at home, i usually prepare them with dals as kootu so that none can remove the vegetable from the dal. But recently i tried making this super crispy starters with snakegourd stuffed with spicy potato masala, this crispy rings are big hit among my kids and they vanished very much quickly.
Even these rings goes for a bit long cooking process, i dont bother to make them again just to feed this veggie to my kids.I know potatoes is almost everyones favourite, thats why i went for a quick potato masala, you can also go for paneer masala or minced soya masala or else any other masala your family likes.A pect starter to serve in a party menu or as a side dish to serve along with variety rice dishes.
Make a thick paste with cornflour,maida and salt.
Now drop gently the potato masala stuffed snakegourd rings in the flour paste,take out and roll it well in the bread crumbs,continue the same process until the masala stuffed snakegourd rings gets finished.
Heat enough oil in a pan, shallow fry the breadcrumbs coated snakegourd rings until the crust turns golden brown.
Drain the excess of oil with a paper towel.
Enjoy warm with ketchup.
Even these rings goes for a bit long cooking process, i dont bother to make them again just to feed this veggie to my kids.I know potatoes is almost everyones favourite, thats why i went for a quick potato masala, you can also go for paneer masala or minced soya masala or else any other masala your family likes.A pect starter to serve in a party menu or as a side dish to serve along with variety rice dishes.
25nos Snakegourd rings (medium sized rings,deskinned & remove the seeds)
1/4cup Cornflour
2tbsp Maida flour
Salt
Bread crumbs (as per need)
Potato Masala:
2nos Potatoes
1no Onion(big & chopped)
1tsp Red chilly powder
1/2tsp Garam masala powder
Few curry leaves
Salt
Oil
1/2tsp Cumin seeds
Heat enough oil,let crack the cumin seeds, add immediately the chopped onions, curry leaves, sauté until they turns transculent.
Add the red chilly powder, garam masala powder, salt, saute everything for few minutes.
Finally add the smashed cooked potatoes, cook everything in simmer,put off the stove and let them get cool completely.
Take enough potato masala and stuff the snakegourd rings well,keep aside.
Add the red chilly powder, garam masala powder, salt, saute everything for few minutes.
Finally add the smashed cooked potatoes, cook everything in simmer,put off the stove and let them get cool completely.
Take enough potato masala and stuff the snakegourd rings well,keep aside.
Make a thick paste with cornflour,maida and salt.
Now drop gently the potato masala stuffed snakegourd rings in the flour paste,take out and roll it well in the bread crumbs,continue the same process until the masala stuffed snakegourd rings gets finished.
Heat enough oil in a pan, shallow fry the breadcrumbs coated snakegourd rings until the crust turns golden brown.
Drain the excess of oil with a paper towel.
Enjoy warm with ketchup.
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