Gajar Methi

Ingredients:
Carrot: Diced (3 cups)
Kasuri Methi: (5 tbsp, soaked in water for 10 minutes)
Ginger: Chopped (1 tsp)
Garlic: Chopped (1/2 tsp)
Spring Onions: Chopped (2 tbsp)
Green Chillies: Finely Chopped (2 tbsp)
Black Pepper : Powder (1/2 tsp)
Salt: to taste
Oil: for cooking (1tbsp)

Bread Pakora

ब्रेड पकौड़ा © Shailendra

Bread Pakora (ब्रेड पकौड़ा) is regarded as one of the most well-liked tea time accompaniments in India, especially in northern parts. It is made from bread slices and masala stuffing, and makes a wonderful, mouthwatering treat, which brings pleasure to your appetite.





Ingredients - (4 bread pakoras)

Brown Bread --------------- 2 extra large slices
Oil -------------------------- for boiling

For Batter -
Besan (gram flour) ---------- 2 cupfuls
Heeng (asafoetida) ---------- a pinch
Haldi (turmeric) ------------- 1/2 tbsp
Garam Masala -------------- 1/4 tbsp
Salt ------------------------- to taste

For Stuffing - 
Boiled Potato --------------- 1 nos. of medium size
Coriander Leaves ----------- 1 tbsp (finely chopped)
Garlic ----------------------- 1/4 tsp (finely chopped)
Garam Masala -------------- a pinch

Method -

1. To prepare the batter, mix all the ingredients in a deep bowl. You have to prepare a batter as thick as fevicol - do keep that in mind when adding water to form the batter.
2. To prepare the stuffing, you need to take another bowl, and mash (it would be better if you grate) the potato. Now, add other ingredients to make the tasty  stuffing for bread pakora.
3. Now, spread the stuffing over one bread slice, and cover it with the other one, by apply a little force on it.
4. Heat the oil in a deep frying pan.
5. Cut the stuffed bread slice into four, and dip these pieces into the batter, and finally, deep fry them into the pan.
6. Turn the pakoras twice or thrice, when frying.
7. Frying shall take four to seven minutes.
8. Serve hot with tea or coffee.

Aalu Ka Paratha

In the northern parts of India, Aalu Paratha and Chai is considered as the best breakfast meal. It is a full diet that keeps you energetic throughout the day. For working people and college going students, skipping breakfast can turn out to be an unhealthy plan.

Many a people like to have their breakfast in roadside thelas or typical Indian hotels (read – restaurants), but these Indian eating out destinations do not offer hygienic food and palatable environment to their customers. If you’re an aalu paratha lover, I’m here to comfort you with the easiest method of making aalu parathas. This method is very easy to cook, and it doesn’t even require a good amount of your time.

Ingredients – (4 parathas)

For Stuffing –

Potatoes (boiled and mashed) ------------      2 to 3 medium sized

Coriander leaves (finely chopped) -------        2 tbsp

Ginger (chopped)                         ----------    ½ tbsp

Onions (chopped)                           ---------- 1 tbsp ^*optional

Salt                                                 ---------- to taste

For Dough –

Wheat Flour                                       ---------- 4 cups

Soya leaves (fine chopped)                 ---------- 2 tbsp ^*optional

Salt                                                    ---------- ¼ tbsp

Method –

1. Firstly, you have to dough the flour. For this, mix the flour, soya leaves and salt in a large bowl, and prepare soft dough by adding the required amount of water, gradually.
2. Leave the dough for ten to fifteen minutes. In the meantime, prepare the stuffing for aalu paratha. (Tip - It would be better to boil the potatoes freshly, however, you can also use pre-boiled potatoes, which you have stored in refrigerator.)
3. Muddle up all the ingredients, which are present in the chart above.
4. Make large enough loi from the dough, and press it in middle, to make space for the stuffing. Now, fill the hollow with the potato mash, and cover it, by pulling the dough upward, with soft hand. Roll it in between your palms – do not apply too much force.
5. Now, roll the paratha on chakla and belan like this, (again without applying too much force).
6. Heat up the non-stick pan, and place the rolled paratha on it. When you observe that, the upper surface of the paratha has dried up, turn it over, and brush it with either butter or vegetable oil, and turn it over again. Now, apply the butter over the other surface, and turn it over, once again.
7. When you spot brown marks on the paratha, plate it, and serve hot.
8. You can have it with chai (ginger tea), dahi (yogurt), or coriander or mint chutni.
9. It shall take 15 to 20 minutes’ time.

Aalu Baigan Bhujiya

In India, Brinjal (Baigan) is believed to be the king of vegetables, because of its crown like stock (handle). However, many a people consider Potato as the ruler of the vegetable kingdom, as it is essentially included in Indian meals.

I thought of a meal accompaniment preparation, using both the emperors of the vegetable monarchy.  So, here it is – Baigan Aalu Bhujiya

Ingredients – (2 Serves)

Brinjal (diced)                    ---------------------       200 gm

Potato (diced)                   ---------------------        100 gm

Methi Seeds                      ---------------------        a pinch full

Heeng                              ---------------------        1/6 tsp

Coriander leaves (chopped) ---------------------        2 tbsp

 Onion (fine chopped)         ---------------------        2 tsp

Garlic (find chopped)          ---------------------        ½ tsp

Ginger (grated)                 ---------------------         ½ tsp

Green Chilly (fine chopped) ---------------------         ½ tsp

Mustard Oil^**                    ---------------------         2 tbsp

Salt                                 ---------------------         to taste

Method

1. .  Heat oil in a nonstick pan or iron kadhai. Add heeng and methi.
2. .  After about 15-20 seconds, add fine-chopped garlic and ginger.
3. .  Add fine-chopped onion and chilly. Stir well.
4.    Pour in the diced baigan and aalu; sprinkle salt and chopped dhaniya patti.
5. .  Cover the lid and simmer the heat. And cook for at least 15 minutes, while stirring occasionally.
6. .  Serve hot, garnish with dhaniya 

                                                                                                                          ** You can also use vegetable oil, olive oil, considering your choice of oil.

Returning to food blogging

Hey fellas,

Hope you're all doing great!

At first, please accept my heartfelt apologies. I am extremely sorry for staying away from blogging. I was quite busy with my full time profession, and also I wasn't well. But now, I've decided to restart blogging and will update you with some great cooking ideas, the Indian way!


Stay connected..

Shaillendra