Meetha paratha recipe / how to make meetha paratha (sugar paratha/ meethi chapati)

Meetha paratha recipe / how to make meetha paratha (sugar paratha/ meethi chapati), detailed recipe of meetha paratha with step by step images, recipe video of meetha paratha

Meetha paratha recipe

Sugar paratha or meetha paratha or meethi chapati is a very easy sweet dish which can be made in very few minutes and without any prior preparation.

For me meetha paratha has always been a savior whenever any of my family members say kuch meetha ho jaye and I have nothing in hand. Same as the other stuffed parathas this meetha paratha is also a stuffed one but with sugar filling. I also add in a dash of cinnamon powder to enhance its flavor and taste. But it is completely optional, you can skip it.

If you are looking for some sweet dishes then do visit the ones on my blog punjabi meethi mathri, maida burfi, punjabi shakar pare, instant milk powder burfi, besan ladoo, instant kalakand, milk peda, atta ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients: (5 Parathas)

I cup Wheat Flour

Water as required

¼ cup Sugar

1 tsp Cinnamon powder (optional)

Ghee for frying

Method:

We will begin with the dough.

Knead a smooth dough by mixing wheat flour and water.

flour 

add water

knead a dough

Then add a tablespoon of ghee and again knead it to make the dough smooth.

add ghee

make a smooth dough

Roll a small portion into a ball and flatten by applying dry flour.

roll into ball

flatten

Apply ½ tsp ghee followed by sugar.

apply ghee

Then sprinkle cinnamon powder on it.

cinnamon powder

Seal the edges completely so that the sugar stuffing does not come out.

seal the edges

Make a potli and remove the extra dough on top if any.

remove extra dough

Sprinkle some flour, flatten and roll it into a circle.

roll into circle

Heat the tawa.

Place the paratha on the tawa.

place paratha

Cook on medium flame for about two minutes. Apply ghee and flip it.

apply ghee

Apply 1/2 tbsp ghee on the other side as well.

flip and apply ghee

Let the first side fry for about a min and then flip.

Press gently with a spatula.

Flip and fry till both the sides turn crisp and golden brown. 

crisp and brown

Meetha Paratha is ready to serve.

serve hot

I always like to have it with some fresh milk cream (malai) with a few drops of honey drizzled on it.

Meetha paratha recipe

Tips:

Cook on medium to low flame to avoid burning of the paratha.

Add sugar as per your taste.

Do not roll the paratha very thin else the paratha would break and the sugar would come out and get caramelized or even burnt.

Do try this food-a-licious recipe of Meetha Paratha or Sugar Paratha or Meethi Chapati for your family and friends and let us know your experiences via comments.

Read More

Tomato Chutney – The Basic Tomato Chutney Recipe

Tomato chutney recipe / how to make tomato chutney / basic tomato chutney / tomato chutney recipe video / step by step images

Tomato Chutney 

It’s a very easy to make chutney with extremely simple ingredients. It has tomato as the main ingredient with coriander leaves ground into it flavored with some cloves of garlic to give it a unique flavor.

My muma always used to make this with the pulao and it used to taste appetizing. Not only pulao this can also be made with pakodas to enhance their taste.

Also visit other chutney recipes on my website mint chutney, garlic coconut chutney

Ingredients:

2 Tomatoes

Handful of Coriander leaves

2 Green Chillies

3 Garlic Cloves

Salt

Method:

Take all the ingredients and grind them into a coarse paste.

take all the ingredients

grind into a coarse paste

The lip-smacking  and mouth-watering tomato coriander is ready to enjoy.

Tomato Chutney 

Have this tomato coriander chutney with pulao or pakodas to make them more scrumptious.

Tips:

Take fully ripe red tomatoes.

Add some dry mango powder (amchur powder) for extra sourness.

Add in some more green chillies to make it more spicy.

Do try this food-a-licious Tomato Chutney for your family and loved ones and share your experiences with us via comments.

Read More

Punjabi Suran (jimikand) Masala Recipe / how to make suran (jimikand) Punjabi style

Punjabi Suran (jimikand) Masala / how to make suran (jimikand) Punjabi style , Yam masala Punjabi recipe, Suran curry recipe, step by step images, recipe video

Punjabi Suran (jimikand) Masala Recipe

Yams contain high carbohydrate, protein, vitamins, antioxidants, minerals, and dietary fibers. They are known to help the digestive system, being high in fiber, can be used for weight loss because of this, but have also other known benefits.

They do not have all the rage as the other veggies, but yams have a mesmerizing part to play in Indian cooking. For children, jimikand (elephant foot yam, the common name) is the least favourite vegetables. So it has to be lavished with much concern. It is firstly cut into rectangles, deep fried and then added to the masalas.

Like Punjabi Dum Aloo, this is also my muma’s recipe. So I would have to repeat the same points again.  The one thing she always mentions while making any north Indian gravy dish is the frying of onion, ginger garlic paste followed by the proper cooking of tomatoes. When the onion paste is added, always fry it at medium to low heat till it starts to change it color and then add the ginger garlic paste.

Again fry on medium to low heat till it turns brown. A very important step, if this is skipped you won’t get the true feel of the dish. Then add in the tomato paste which again has to be fried till the oil separates. Further put in the spices which again has to be cooked for a minute before proceeding further. Again a very important step, so, these are some basic ideas you should follow.

Ingredients:

½ kg Suran (yam)

2 tbsp Oil

1 tsp Cumin seeds

1 Bay leaf

2 Onions (coarse paste)

1 Tomato (paste)

1 tbsp Ginger Garlic paste

1 tsp Turmeric powder

1 tbsp Kashmiri Red Chilli powder

1 tsp Garam Masala

1 tbsp Kasuri Methi

2 Green Chillies

1 tbsp Coriander chopped

1 cup water or as required

Salt

Method:

Wash the suran (yam) thoroughly. Apply some Mustard oil to your hands or wear hand gloves while handling suran as it might cause irritation to your hands. Remove the outer covering. Cut it into small squares.

Deep fry till they turn nice golden in color.

In a pan heat 3 tbsp Oil. Add 1 tsp Cumin seeds and 1 bay leaf. Saute till the oil becomes fragrant.

in hot oil add cumin and bay leaf

Then add in the onion paste. Fry on medium heat till it starts to change it color.

add onion paste

Further include the ginger garlic paste and continue frying on low to medium heat till it turns brown. The whole paste would first start to leave the sides of pan and then turn brown in color. Even you would notice the oil separating.

add ginger garlic paste

turns brown

Further add in the 1 tsp turmeric powder and 1 tbsp Kashmiri red chilli powder. Mix well and sauté for a minute on low heat.

turmeric and kashmiri red chilli pwd

stir fry

Then add ¼ cup of water and let it simmer for 2 minutes till the oil separates.

add water

simmer

oil seperates

Add in the 1 tomato paste and let it simmer for 5 minutes on medium to low heat. Keep stirring to avoid burning.

tomato paste

simmer 

Fry it till the oil separates and the whole mixture leaves the sides of the pan. At this time you would observe the oil bubbles at the sides of the mixture.

oil seperates

Now its turn to add in the deep fried golden and crisp suran pieces and 2 green chillies.

add suran and green chillies

Mix well and stir fry for a minute on low heat.

stir fry

At this moment add 1 cup of water or as needed. If you want more gravy add in some more water.

add 1 cup water

Add in salt as per your taste, mix well, cover and cook for 5 minutes. If you want the gravy to be more thicker then let it simmer till the right consistency is reached. For me the said time was enough.

add salt and cover and cook

Add in 1 tbsp Kasuri Methi,  1 tsp Garam Masala powder, 1 tbsp coriander leaves chopped. Mix well and the the delicious, mouth watering Punjabi suran masala is ready to serve.

kasuri methi, garam masala pwd, coriander

Serve Punjabi dum aloo with rotis, naan, jeera rice, it also goes well with plain steamed rice.

Punjabi Suran (jimikand) Masala Recipe

Tips:

Fry the onion paste and further with the tomato paste on low to medium heat.

Fry the onion paste till brown.

Instead of frying the suran pieces can also be boiled.

Do give this food-a-licious Punjabi Dum Aloo Restaurant Style Recipe a try and let me know how it turns out for you.

Read More

Garlic Chicken Indian Style Recipe - How To Make Garlic Chicken

Garlic chicken Indian style / how to make garlic chicken / step by step images of garlic chicken recipe / recipe video of garlic chicken

Garlic chicken as the name suggests, garlic plays a very immense and considerable role in this recipe.This recipe does not include a big list of ingredients instead it would just require a few of them.

The chicken is marinated in curd and a paste of lots of garlic, a little ginger and some chillies. This marinated chicken is then cooked in the sauted onions until tender. For me it took exact 20 minutes, however, it should be done until cooked.

So lets begin with the recipe

Ingredients:

½ kg Chicken (skinless and medium pieces)

2 medium Onions (thinly sliced)

20 cloves Garlic

1 inch Ginger

3 Green Chillies

½ cup Curd

½ tsp Turmeric powder

½ tsp Coriander powder

¼ tsp Red Chilli powder

Salt

Method:

Grind 15 cloves of garlic, 1 inch ginger and 3 green chillies to a coarse paste.

garlic, ginger, green chillies

grind to coarse paste

In a bowl, take cleaned ½ kg chicken pieces, add ½ cup curd, garlic-ginger-chilli paste and mix well. All the pieces should be well coated.

chicken, curd, garlic paste, salt

mix well

coat all the pieces

Marinate for at least 2 hours.

marinate for 2 hours

In a pan heat 3 tbsp oil. Add in 5 cloves of garlic.

heat oil and add garlic

Fry on low heat till they become light brown in color.

turns brown

Then add in the thinly sliced onions and sauté them till brown.

saute till brown

At this moment add the marinated chicken, salt and turmeric powder. 

chicken, turmeric, salt

Stir fry on high heat till the chicken becomes white in color.

chicken changes color

Reduce the heat to low and let it cook for about 20 minutes or until cooked. Stir occasionally.

The water would be absorbed and chicken would be dry.

water absorbed

Put in the coriander powder and red chilli powder and stir fry for a minute on medium heat.

coriander powder, red chilli powder

stir fry 1 min

Turn of the heat. The tender and juicy garlic chicken is ready to be served.

ready to serve

If you like, you could garnish it with some coriander leaves. I didn’t like to interfere the beautiful aromatic flavor of  this garlic chicken with any other essence, so, I kept it simple.

Garlic Chicken Indian Style

This tender and succulent garlic chicken could be served with any Indian bread of your choice or even rice.

Tips:

Do not add more flavors and spices, keep it simple.

It’s a dry dish, however, water can be added to make gravy.

The time of cooking may vary on the intensity of the heat and the thickness of the pan used. So keep on checking at regular intervals.

Do try this food-a-licious garlic chicken recipe and share your experience with us via comments

Read More

Coconut Garlic Chutney / Vada Pav Chutney / Maharashtrian Red Chutney

Coconut garlic chutney / vada pav chutney / maharashtrian red chutney / step by step images / recipe video

Coconut Garlic Chutney / Vada Pav Chutney / Maharashtrian Red Chutney

 

This coconut garlic chutney is a dry chutney that is very well known as the vada pav chutney, or the maharashtrian red chutney.

This secret behind this chutney so tempting is that all the ingredients are roasted before blending. It takes the flavor and the aroma of this coconut garlic chutney to next level.

I am fond of this chutney so much that whenever I make it, I have it even with my regular dal sabzi. It actually goes very well with tur dal and plain rice.

You can also have a look at the other chutney recipes on the blog Mint chutney

Ingredients:

½ cup Desiccated Coconut

½ cup Garlic

2 tbsp Peanuts

3 tbsp Kashmiri Red Chilli Powder

Salt to taste

Method:

Peel the garlic.

In a pan take garlic (peeled) and dry roast it on medium heat till it gets slightly brown in color. Transfer it to a plate and keep it aside.

dry roast garlic 

Next in the same pan add peanuts, dry roast them on medium heat until brown and transfer these also in a plate and keep them aside.

dry roast peanuts

Thirdly add ½ cup desiccated coconut, dry roast it on medium heat till light brown in color. Keep on stirring it continuously as it tends to burn very quick.

dry roast desiccated coconut

Now take the peanuts and remove its peel.

In a blender, add all the roasted ingredients along with kashmiri red chilli powder and salt.

take all ingredients in blender

Blend to a coarse powder.

blend to a coarse powder

And your deliciously aromatic and finger licking coconut garlic chutney is ready to enjoy.

Coconut Garlic Chutney / Vada Pav Chutney / Maharashtrian Red Chutney

Have it with vada pav or your regular meals as I do.

Tips:

Roast the ingredients on medium to low flame.

It can be made more spicy by adding tikha red chilli powder.

Store it in an airtight container in the refrigerator. It stays good for 15 days.

Make this food-a-licious chutney for your family and friends and share your experience with us via comments.

Read More