Parathas

PARATHAS

Simple Indian Flat Bread

Parathas are so simple to make that one need not buy bulk produced Naan or Pita bread. These can be made in minutes and fits into an incredibly low budget.

This recipe will yield 4 to 6 Parathas.

One must be brave and try to make it at least once !

 Ingredients:

1. Whole Wheat flour - 2 cups
2. Vegetable oil - 2 tbsp to add in the flour
3. Oil to shallow fry - a few tbsps at the most
4. Salt to taste - 1/5 tsp should be enough
5. Water

Method:

1. In a deep bowl, add flour ,salt and 2 tbsp oil. Mix well with your fingers.
2. Keep adding a little bit of water and kneading until the dough has a soft pliable consistency.
3. Cover with a tea towel and leave it aside for at least 10 minutes. 
4. Apply little bit of oil to your palm and knead the dough for a minute or so.
5. Divide into 4-6 equal sized balls.
6. Heat a griddle on medium heat.
7. Coat each ball in flour and roll out into rounds.The thickness depends on your liking.
8. Cook one side, flip it over, smear a little bit of oil. 
9. Flip it again and smear oil on the other side.
10. Press with a ladle each time .
11. Cook until light brown spots appear on each side.

GAAJAR HALWA

GAAJAR HALWA

( CARROT HALWA )

A very simple dessert and healthy too !

Great with vanilla ice cream.

INGREDIENTS:

Carrots - 500 gms  Peeled,washed and grated
Milk     -  1 Litre
Sugar   -   to taste
Cardamom powder - 1/2 to 1 teaspoon ( more if you prefer )
Ghee (clarified butter )  -  4 Tbsp ( less if you want to cut down on fat )


METHOD:

1. Heat ghee in a non stick pan. Add carrots. Stir for a minute.
2. Add milk.
3. Cook in milk on medium to low heat until thick consistency.Keep stirring every few minutes so that it does not stick to the pan.
4. Add sugar. Mix. Cook further until moisture evaporates.
5. Add cardamom powder just before removing from the fire.
6. Mix well.

If you like, you can add kesar (saffron). It should be soaked in a little bit of milk and then rubbed with fingers to release the colour and fragrance.

Pour it in right at the end when you add cardamom.

KHEER

INGREDIENTS:

MILK     1/2 Litre
RICE       1 or 2 Tbsp
SUGAR   2 Tbsp  ( or more to your taste. Can be replaced with your choice of sweetner)
ALMONDS  1 Tbsp sliced thinly lengthwise
PISTACHIO- unsalted-  1/2 teaspoon chopped (Optional)
CARDAMOM POWDER  1/2 tsp

METHOD:

1. Wash and soak rice for 20 minutes.  (If you don't have time,no need to soak!)
2. Add to milk and simmer. 
3. Stir few times till the rice is cooked.
4. Add sugar.Cook further for 3 minutes.
5. Add almonds , pistachio and cardamom. Stir and cook for 2 minutes.
6. Serve hot or cold as desired.

Option:
You can use vermicelli ( found in the pasta section in the supermarkets) instead of rice.

PACHADI

A South Indian Variation Of Raita

Ingredients:

Yoghurt - 250 ML

Onion - 1/2 finely chopped

Tomato -1/2 finely chopped

Green Chillies (Optional) - finely chopped

Fresh Coriander (Optional)- finely chopped

Salt to taste
Cumin powder(Optional)- 1/4 tsp
Chilly powder(Optional) - A pinch 

Method:

Mix all the ingredients together with a fork or a whisk.

As simple as that !

Can be eaten as a dip if you wish.

Great with any Indian meal.

Chinese Aubergines(Eggplant/Brinjal)

This recipe has always turned out mouth wateringly delicious. Of course, one must enjoy aubergines in the first place!

Can be served with plain steamed rice or ginger fried rice or stir fried noodles.

Ingredients:

1 large Aubergine ( or 200 Gms. chinese eggplants) cut into cubes.
2 inch piece of ginger (minced)
8-10 cloves of garlic (minced)

Sauce:

1/2 cup Soya Sauce ( equal parts of dark and light soya sauce)

2 tablespoons coconut vinegar (or any white vinegar)

2 tablespoons rice wine (optional)

1 tablespoon sugar

Combine in a small pan ,bring to a boil and simmer for one minute.

Method:

Heat oil in a wok.

Stir fry onions,capsicum and aubergines one by one.Remove and keep aside on a plate.

Fry garlic and then ginger.

Add finely chopped green or red chillies if you desire.

Mix corn flour and water in a small bowl and pour into the wok. Simmer . Add the vegetables whilst stirring simultaneously
till it thickens.

Add the sauce and mix well.


If the sauce becomes too thick, add stir in some water.