Indian Flat Bread stuffed with Potatoes (Aloo ka Parantha)

North Indian Vegetarian Breakfast Special
Indian Vegetarian Bread Special
Punjabi Cuisine
Indian Flat Bread  stuffed with Potatoes (Aloo ka Parantha)
Serves 2 (makes 4 Paranthas)
 
Ingredients:

Potatoes- 2 Medium 

Onions- 1 Small, Finely Chopped
Green Chillies- 2, Finely Chopped

Amchur Powder- a big Pinch, or can replace with Dried Pomegranate Seed Powder (Anardana)
Chat Masala- a Small Pinch
Coriander Powder- 1/2 Tsp. (optional if Fresh Coriander isn't available)
Cumin Powder- 1/4 Tsp.

Kashmiri Red Chilli Powder- 1/2 Tsp. 
Salt- 1/2 Tsp. or to Taste
Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

For Dough:

Whole Wheat Flour (Gehun ka Atta)- 2 Cups

Caraway/Bishop’s Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.

Water- To make Dough

Extra Light Olive Oil/Olive Pomace Oil- needed to make the Paranthas on Flat Tawa  
 

Method:

Boil/Microwave Potatoes for 7- 8 Minutes (depends on the Microwave Settings) till they are Soft (when poked with a Fork)
Keep aside to let them Cool till ready to Peel & Mash

 
In a Bowl, Mix Mashed Potatoes with Chopped Coriander, Green Chillies, Amchur, Chat Masala, Cumin Powder, Kashmiri Red Chilli Powder, Salt and Sauté

For the Dough:

Mix Whole Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas

Make a Hard Dough as the Peas Filling will leave some water

Keep the Dough aside for 10 Minutes

For Paranthas:

Divide the Dough and the Peas Filling into 4 equal parts

Dust with some Whole Wheat Flour and roll with a Rolling Pin

Put the Peas Filling in the center and Seal with all the edges folded towards the center

Dust with some flour and Roll it into a round shape

Place the Parantha on the Hot Tawa facing the Vegetable Side

Turn it to the other side as soon as Brown spots start appearing

Put Oil on this side, spread evenly and turn it over

Put Oil on this side and spread evenly, Cook till both sides are Golden Brown 

Serve Fresh with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed Veg or Pachranga Pickle, Set Curd/Yoghurt (Dahi) and Lots of Love :)!!   


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Whole Wheat Wrap with Assorted Vegetables, Bulgur Wheat & Mixed Lentils

International Vegetarian Main Course Special

Whole Wheat Wrap with Assorted Vegetables, Bulgur Wheat & Mixed Lentils

Serves 2

Ingredients:

For the Whole Wheat Wrap:

Whole Wheat Flour- 1 Cup

Water- To Knead the Dough

Salt- To Taste

For Couscous, Lentils & Vegetable Salad:

Bulgur Wheat- ½ Cup

Maggi Vegetable Stock- 1 Tablet

Mixed Lentils (Pancharatna Dal)- 2 Tbsp.

Extra Virgin Olive Oil- 4 Tsp.

Madras Baby Onions- 7-8, Cut in Quarters

Scallions/Spring Onions- 5, Finely Chopped

Carrots- 2 Tbsp., Finely Chopped & Boiled

French Beans- 2 Tbsp., Finely Chopped & Boiled

Green Bell Pepper- ½, Finely Sliced

Black Olives- 4 No’s, Finely Sliced

Jalapenos- 4 No’s

Salt & Black Pepper- To Season

Lemon Juice- 2 Tsp.

Lettuce- 1 Cup, Finely Shredded

Mozzarella Cheese- 1 Cup, Freshly Grated

Wrap Salsa- For Garnish

Method:

For the Whole Wheat Wrap:

Combine all the ingredients for the Wrap & Keep Aside

Make 4 Large sized Tortilla Wraps & Keep Aside

For Couscous, Lentils & Vegetable Salad:

In a Deep Bottomed Pot, Boil Water

Add the Vegetable Stock Tablet & Couscous

 

Check to see if it cooked with a Fork

In a Wide Skillet, Heat Oil
Add Baby Onions, Scallions, Green & Red Bell Pepper & Sauté

Add the Boiled Carrots & French Beans, Black Olives, Jalapenos & Sauté

Add Couscous, Season with Salt, Black Pepper, Chilli Flakes, Cover & Cook Well

 

Add a Dollop of Butter when done

Set Aside to Cool

Tips:

Can use Finely Shredded Carrots, ½ Finely Sliced Red & Yellow Bell Pepper as well

Can use boiled Fresh/ Frozen Thawed Soy Edamame Beans instead of the Mixed Lentils used in this Recipe

Can use ready made Whole Wheat Wrap instead of freshly made Wraps

Can use Packaged Mixed Salad Greens instead of just Lettuce

Feel free to share your views & do let us know how this one turned out :)

Caraway Seeds Infused Flatbread (Ajwain Phulka/Roti)

North Indian Vegetarian Breakfast Special 

Caraway Seeds Infused Flatbread (Ajwain Phulka/Roti)

Serves 2

Ingredients:

Whole Wheat Flour (Gehun ka Atta)- 1 Cup

Caraway/Bishop’s Seeds (Barik Ajwain)- 1- ½ Tsp.

Salt- To Taste

Water- To Knead the Dough

Method:

In a Mixing Bowl, Whole Wheat Flour & Salt, add Water to Knead into a Soft Dough

Divide into 8 Balls & Keep Aside for about 15-20 Minutes Covered with a Damp Cloth

 

Roll out each Ball with Hands or a Rolling Pin into a Medium-Thick Flat Bread (Roti)

Heat the Hard Anodized Griddle (Tawa) on Medium Flame

Place the Roti on the Tawa, Cook on Medium Heat till One Side starts Golden Brown Spots 

  Turn to the Other Side & Cook both sides directly on the Flame for few Seconds

Serve Fresh with

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Koraishutir Kochuri with Aloor Dum (Matar Kachori/Puri aur Tariwale Aloo)

Indian Vegetarian Breakfast Special

Flavours of Eastern India- West Bengal & Orissa Cuisine
Koraishutir Kochuri with Aloor Dum (Matar Kachori aur Tariwale Aloo) 
Serves 2 (makes 6 Kachoris)

For Dough:
Whole Wheat Flour (Gehun ka Atta)- 2 Cups
Salt- 1 Tsp.

Water- To make Dough 

For Aloo Dum:

Baby Potatoes- Boiled & Peeled
Ginger- Crushed & Finely Chopped
Baby Tomatoes- Finely Chopped
Green Chillies- Slit
Jaggery- (used here for Health purpose but can use plain White Sugar instead)
Extra Light Olive Oil/Olive Pomace Oil- 

Fresh Coriander Leaves-

 

For Aloo Dum:

Baby Potatoes- Boiled & Peeled, Ginger- Crushed & Finely Chopped, Baby Tomatoes- Finely Chopped, Green Chillies- Slit
I am using Jaggery here for health reasons but can use plain White Sugar instead
Fresh Coriander Leaves, Keep Aside

Heat Mustard Oil till Smoking Point

Add Cumin Seeds (Jeera), Bay Leaf, Crushed Green Cardamom, Cinnamon Stick & Sauté

Add the Baby Potatoes & give a gentle mix 
Let the Potatoes get Golden Brown

Add the Ginger, Tomatoes, Jaggery, Salt, Turmeric Powder, Water, Cover & Cook for about 5-7 Minutes

For Stuffed Green Peas Deep Fried Bread (Koraishutir Kochuri/Matar Kachori/Puri):

For Stuffing:

Heat Mustard Oil till Smoking Point
Add Ginger Paste, Sugar, Salt, Green Chillies, Mashed Green Peas & Stir for 3 Minutes until Cooked

The Stuffing should becomes Powdery

For Dough:

Make a Hard Dough with Flour, Salt, Oil & Water

Make Equal sized Balls with the Dough, Roll to flatten the Balls 

Put the Stuffing in the center & cover the Filled Dough like a Dumpling

Roll both sides of the Filled Dough

Gently glide the Rolled out Bread in Hot Oil & Fry on High Flame till Golden Brown on both sides

Serve Hot with Aloo Dum!

Tips:

Traditionally these Kachori’s are made with All Purpose Flour (Maida) but we decided to use Whole Wheat Flour as a healthy option (not to worry as they turn out as tasty with Atta also!)

Feel free to share your views & do let us know how this one turned out :) 

Multi Grain Pizza with Fresh Pesto Sauce & Mushroom Base

International Vegetarian Main Course Special

Italian Cuisine

Multi Grain Pizza with Fresh Pesto Sauce & Mushroom Base

Serves 3-4

Ingredients:

For Pizza Base:

Oatmeal - 1 cup

Whole Wheat Flour- 2 Cups

Maize Flour (Makke ka Atta)- 2 Tbsp.

Flax Seed Powder- 2 Tbsp.

Sunflower Seeds- 1 Tbsp.

Borges Extra Light Olive Oil– 1 Tbsp.

Lukewarm Water- a Glass

Sugar- 2 Tsp.

Powdered Yeast- 1 Tbsp.

For Pesto Sauce:

Pine Nuts (Chirgoza)- a Handful

Garlic- 1- ½ Tsp., Crushed

Fresh Basil Leaves- 2 Cups

Salt & Freshly Crushed Black Pepper- For Seasoning

Regiano Parmesan Cheese- 1 Cup, Freshly Grated

Borges Extra Virgin Olive Oil- 1 Cup

For Mushroom Base:

Porcini Mushrooms- 50 Grams

Button Mushrooms- 50 Grams

Extra Virgin Olive Oil- 1 Tbsp.

Onions- 1, Cut in Rings

Salt & Black Pepper-

Garlic- 4-5 Pods

Red Chilli Flakes

Fresh Oregano Leaves

Mozzarella Cheese- ¼ Cup, Freshly Grated

Salt & Freshly Crushed Black Pepper- For Seasoning

Mozzarella Cheese- ½ Cup, Freshly Grated

Method:

For Pizza Base:

Sprinkle Yeast in the Warm Water & Sugar but do not mix it

To avoid the exposure to the Air, Cover the Glass with a Foil & keep it in a warm place like oven or a place where there is not much wind. Leave it for about 30 minutes

In a Bowl, Mix Whole Wheat Flour, Oatmeal, Maize Flour, Flax Seed Powder and Sprinkle Few Sunflower Seeds

Gradually Add the Yeast-Water Mix to the Flour Mix and knead it properly with Hands

Add Borges Extra Light Olive Oil and Knead properly with hands

Let the Dough rise for about 2-3 Hours

The first time it rises, punch it back in to rise again

Grease a bowl with extra light Olive Oil, place the dough in the bowl and cover it with a Wet Muslin cloth & keep it aside in an oven

For Pesto Sauce:

Firstly, Grind Garlic & Pine Nuts

Then Add Basil Leaves, Extra Virgin Olive Oil & Grind again

Take out in a Bowl

Season with Salt, Pepper & Mix in the Grated Parmesan Cheese

For Mushroom Base:

Bake/Roast the Garlic coated with Red Chilli Flakes & Extra Virgin Olive Oil

Soak the Porcini Mushrooms in Hot Water & Keep Aside for about Minutes

Heat the Sauce Pan, Add Heat Extra Virgin Olive Oil

Add Onion Rings & Sauté till Tender & Caramelized

Add the Soaked Porcini Mushrooms & Button Mushrooms Slices & Mix

Add Salt, Black Pepper, Red Chilli Infused Garlic Pods, Fresh Oregano Leaves & Stir

Roll out the Pizza base with a Rolling Pin & Flour

Take it out on a Baking Sheet

Brush the Base with Chilli Infused Olive Oil

Spread the Pesto Sauce as a Base Layer

Add the Mushroom Base & Freshly Grated Parmesan Cheese

Bake the Pizza in the Oven at 180 Degrees C till the Cheese Melts

Cut into Slices & Serve Hot!

Tips:

English- Mushroom
Hindi- Dhool ka Phool/Guchhi/Khumb/KukurMutta
Odiya- Chhatu
Telugu- Puttagodugu

After adding Yeast if no Bubbles are formed, Discard that one & use Fresh Yeast

Can leave the dough overnight in the fridge, covered with cling wrap

For a Crispy Crust, Bake the Base in the Oven for 5 Minutes in the oven, and then put the Toppings

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CornMeal FlatBread (Makke Ki Roti)

Indian Vegetarian Main Course Special 

Traditional Punjabi Cuisine

CornMeal FlatBread (Makke Ki Roti)

Serves 2

Ingredients:

Cornmeal (Makke ka Atta)- ¾ Cup

Whole Wheat Flour (Gehun ka Atta)- 2 Tbsp.

Fresh White Unsalted Butter- 1 Tbsp.

Salt- To Taste

Warm Water- To Knead the Dough

Method:

In a Mixing Bowl, Mix Cornmeal, Whole Wheat Flour & Salt

Add Warm Water & Knead into a Medium Soft Dough

Divide into 4 Balls & Keep Aside for about 15-20 Minutes Covered with a Damp Cloth

Roll out each Ball with Hands or a Rolling Pin into a Medium-Thick Flat Bread (Roti)

Heat the Hard Anodized Griddle (Tawa) on Medium Flame

Place the Roti on the Tawa, Cook on Medium Heat till One Side turns Golden Brown (in about 30 Seconds) & Spread Butter on this Side

Turn to the Other Side & Cook for about a Minute

Turn again& Cook till Both Sides are Cooked & Golden Brown

Serve Hot with Fresh Mustard Leaves Preparation (Sarson ka Saag) or Assorted Fresh Greens Preparation (Kafli)!

Tips:

Makke ki Roti is a Famous Winter Dish prepared in Different States of Northern India like Himachal Pradesh, Punjab, Delhi, Uttaranchal etc.

Within Punjab & the Sikh Community across the Globe, the Harvest Festival (Baisakhi) celebrated mid of April yearly includes the Preparation of Makke ki Roti & Sarson ka Saag in Homes as part of the Festive Meal

Whole Wheat Flour adds the Binding effect in the Cornmeal

Can add about 1 Tbsp. Of Chopped Fenugreek (Methi) Leaves in the Prepared Dough

Refer to my Recipe of Assorted Fresh Greens Preparation (Kafli) in the link below:

http://globaldhaba.blogspot.com/2012/01/assorted-green-leafy-vegetables-cooked.html

Feel free to share your views & do let us know how this one turned out :)

Green Peas FlatBread (Matar Parantha)

North Indian Vegetarian Breakfast Special
Punjabi Cuisine
Green Peas stuffed Flat Bread (Matar Parantha)

Serves 2

Ingredients:

For Filling:

Fresh/Frozen Green Peas (Hara Matar)- 1.5 Cups

Green Chillies (Hari Mirch)- 2 No's, Finely Chopped

Fennel Seeds (Saunf)- ½ Tsp.

Cumin Powder (Kuta hua Jeera)- ½ Tsp.

Coriander Powder (Kuta hua Dhaniya)- ½ Tsp.

Extra Light Olive Oil/Olive Pomace Oil- ½ Tbsp. (on Each Parantha)

For Dough:

Whole Wheat Flour (Gehun ka Atta)- 2 Cups
Caraway Seeds (Barik Ajwain)- ½ Tsp.

Salt- 1 Tsp.

Water- To make Dough

Method:

Boil/Microwave Green Peas for 4 Minutes till Soft and are ready to Mash

Heat Olive Oil in a pan, Add Fennel and let it crackle

Add Green Chillies and Sauté

Add Peas, Coriander Powder, Cumin Powder, a pinch of Salt and Sauté

Let the mixture cool for some time

Slightly mash the Peas and keep it aside

For the Dough:

Mix the Whole Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas

Make a Hard Dough as the Peas Filling will leave some water

Keep the Dough aside for 10 Minutes

For Paranthas:

Divide the Dough and the Peas Filling into 4 equal parts

Dust with some Whole Wheat Flour and roll with a Rolling Pin

Put the Peas Filling in the center and Seal with all the edges folded towards the center

Dust with some flour and Roll it into a round shape

Place the Parantha on the Hot Tawa facing the Vegetable Side
Turn it to the other side as soon as Brown spots start appearing

Put Oil on this side, spread evenly and turn it over

Put Oil on this side and spread evenly, Cook till both sides are Golden Brown

 

Serve Hot with with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed or Pachranga Pickle, Set Curd/Yoghurt or Flavoured Raita and Lots of Love :)!!    

Feel free to share your views & do let us know how this one turned out :)