Thursday, May 14, 2009

Zero Oil Series- Onion Paratha

1 and 1/2 cups whole wheat flour (atta)
1 cup heaped finely chopped onion
1 tsp Kasoori Methi
1 tsp Mixed herbs (dried)
1/4th Cup finely chopped coriander leaves
1 Green chillie, finely chopped
Salt to taste
Sugar to taste
Warm water for kneading

In a large mixing bowl put all the ingredients.Knead it into a soft dough with just sufficient water.
Divide the dough into equal portions.
Roll each portions into circles of desired thickness.
Dust off the extra flour on both the sides of the parathas with a clean kitchen cloth.
Cook the parathas on a non-stick pan, until both the sides are golden brown.
Enjoy the parathas with pickle/curd/side dish of your choice.
P.S: Another alternative to prepare this is you could mix the stuffing separately and prepare a regular dough separately. Roll out small circles of the dough and spoon the onion filling in the centre and fold the edges and seal it then roll out the parathas of desired thickness.

Ivy Gourd cooked in Sweet and Spicy Masala

10-12 Ivy Gourds,Cut into thick circles
2 tbsp Coriander seeds
1tsp Urad dal
2-3 Red chillies
1/4th tsp Fenugreek seeds (methi)
1/2 cup Coconut, grated
1 Onion, finely chopped
1/2-1/4 tsp Turmeric powder
1/2 tsp Thick tamarind pulp
Salt to taste
Sugar to taste
In a kadhai/wok heat 2 tbsp of oil throw in onions and fry till they are slightly golden brown.

Add the chopped ivy gourds and fry throughlyon medium -low flame. While this is getting cooked prepare for the masala.
In a small skillet heat a little oil and put in the coriander seeds, fenugreek seeds, red chillies, urad dal and fry till it changes colour slightly and it gives out a nice roasted smell.Take it off the flame and cool it thoroughly.
Grind it into a coarse paste by adding very little water.Set it aside.
When the onions and ivy gourds are nearing doneness add the ground masala paste andmix thoroughly.
Let it cook till the rawness of the masala fades off and oil starts appearing on the edges of the masala paste.
Add salt, sugar, tamarind pulp and sprinkle little water and stir thoroughly once.
Cover and cook till done.

Monday, May 11, 2009

Tofu Paratha -Zero oil series


Tofu filling:
2 cups Tofu, crumbled
1/4th cup coriander leaves, finely chopped
1 green chilli, finely chopped
½ tsp Kasoori methi
1tsp ginger- garlic paste
½ tsp turmeric powder
½ tsp coriander powder
1/2 tsp kitchen king masala
½ tsp cumin powder
1 tsp dry mango powder/ lemon juice
Salt to taste

2 cups whole wheat flour (Atta)
Salt to taste (optional)
Water to knead

Step 1:
Put the wheat flour and salt in a wide mouthed vessel and add just enough water and knead it into soft and manageable dough. Set it aside

Step 2: Tofu filling
Take all the ingredients mentioned for the tofu filling in a bowl/plate and mix thoroughly and set it aside.

Step 3: Making Parathas Make equal portions of the dough

Take one portion and roll it into a small disk like circle and spoon about 2-3 tbsp of the tofu filling and fold the sides and bring them together and seal it lightly.

Flatten the dough ball and dip it in dry flour on either sides and roll it gently into a medium sized paratha.
Cook it on a medium-low flame by pressing gently on the edges and centre, flip it and cook on the other side in the same manner.
Place it on a plate and dust off the extra flour from the parathas (it's essential to to this as we do not use oil in cooking/frying the parathas, so they tend hold flour on it's surface, and look extra fair ;))

Repeat the same method with the remaining dough.
Serve the parathas hot with pickle, curd, raita or sabzi of your choice.

P.S: Another alternative for tofu parathas is that you could mix the tofu filling ingredients with the wheat flour and knead it into a soft dough using just enough water. And roll them like regular chapattis.