Palak Paratha With Roasted Tomato Dip....

Hey Friendz....

How are you all ? Hope everything is going great and you are enjoying the yummy recipes.... And hope you even liked the new look of the blog... :) :) :) Today we will make spinach parathas with a bit of twist... I am sure , you will love it this way.... 

Ingredients :

For Paratha Dough
Spinach/Paalak : 2 Cups (Chopped)
Atta : 200-250 gms 
Coriander : 2 Tablespoons
Green Chillies : 4-5 Small
Cumin Seeds : 1Teaspoon
Asafoetida/Hing : Pinch
Red Chilly Powder : 1 Teaspoon
Tumeric Powder : 1/2 Teaspoon
Salt to Taste
Oil : 1 Teaspoon

Procedure :

1). At first put a wok/pan on medium flame , add oil. Once the oil is heated , add hing and cumin seeds , when cumin seeds splutter add spinach leaves. Add salt , chilly powder and turmeric powder. 

2). Once the spinach leaves become soft put it away from heat and let it cool for a few minutes.

3). Once it is on normal temperature , add coriander leaves and green chillies grind it into a smooth paste. 

4). Now , Take Atta in a big bowl and add the green paste , red chilly powder , turmeric powder and salt.

5). Mix the entire things together and Knead it into a soft dough by adding some water if required.

6). Keep the dough on rest for a few minutes. Till that time , you can keep the  griddle on medium heat. And lets do preps for the dip lets roast a tomato on the gas stove from all sides until black spots on the skin.

7). By this time , your griddle/tawa is properly heated. Make medium sized balls out of the dough and Roll out into chapatis ( Thickness totally upto you , but please sure you do not roll them into very thin chapatis).

8). Make nice parathas with the help of few drops of oil on both sides of paratha on medium heat of gas stove.

9). Repeat the same procedure for all the parathas. 

10). Side by side manage few minutes of your time , peel the tomato , cut into small pieces , mix all ingredients and grind the dip.

**** Ingredients :

(For Roasted Tomato Dip)

Tomato : 1 medium ( Roasted from all sides on Gas stove until black spots on  

Green Chillies : 3-4

Garlic Cloves : 3-4 Medium sized

Cumin Seeds : 1 Teaspoon

Coriander Leaves : 2 Tablespoon

Red Chilly Powder : 1 Teaspoon

Lemon Juice : 1 Teaspoon

Salt to Taste

Procedure :

Mix all the ingredients and Grind into thin but smooth paste in mixer grinder

****

11). Enjoy hot parathas with the tomato dip , in breakfast or even in dinner for a change :) :) :)

So friendz... Keep Checking the blog for many more recipes :)
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See you guyz soon with more finger lickin recipes :)

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Cucumber Falahari Parathan / Kheere ke Thalipeth - Falahari Recipe

Hey Friendz..

Today , you can check for the second "Falahari Recipe" of the blog on the occasion of sawaan somwar. You can do additions and subtractions according to your wish and customs.

For this you only require a few ingredients. Please check for the ingredients followed by the procedure.

Ingredients :

Rajgira ka Atta : 150gms (approx)

Singhade ka Atta : 100 gms (approx)

Cucumber/Kheera : 2 Medium Sized

Green Chillies : 3-4

Coriander Leaves : 1 Tablespoon ( Freshly Chopped)

Cumin Seeds : 2 Teaspoons

Sendha Namak : As per taste

Ghee/Oil : As per requirement.

Procedure :

1.Peel and Grate the cucumber/kheera in a bowl.

 

2. Add the atta/flour in the grated kheera/cucumber with green chillies , salt and cumin seeds.

3. Mix it together and do not add extra water before mixing the contents and knowing the consistency.

4. Put the griddle on the stove on medium heat and few drops of oil.

5. Now , put a lump of the mix on the griddle (slightly bigger than a lemon) , just in between the griddle.

6. Slowly , spread the mix with the help of your hand , and smoothen it with the help of water. (Size almost the same of a small pizza)

7. Dip your hand in a water bowl and then spread again , make a thin round thalipeth on the tawa/griddle.

8. Put few drops for oil/ghee on the thalipeth and cover with a lid.

9. After about 3-4 minutes on medium flame , remove the lid. You can see that thalipeth is no more wet.

10. It is time to use your spatula and flip the next side for the same procedure , till it is golden brown and crisp from both side.

11. Repeat the same procedure for all the others.

12.Serve and Enjoy Hot Cucumber Thalipeth with daahi (curd) or Falahari green chutney.

Friendz , you can check for more such tasty recipes and cooking tips here , as it is regularly updated. You can check for the recent updates on the facebook page https://www.facebook.com/nehazfoodzone?ref=hl 

Upcoming recipes are Palak Paratha with roasted Tomato dip , Bakhar Wadi , Idli Sambhar , Cheese Balls and many many more..... So keep checking :)

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Szechuan Sauce....

Helloo Everyone....

Today you can check for Szechuan Sauce Recipe here...  It has strong flavours and particularly the pungent and spicy flavour resulting from liberal use of lots n lots of garlic and red chilli peppers, Sichiuan Pepper is one the key ingredient in this. But actually sichiuan pepper is not readily available. So you can skip it in that case. ( I had to skip it , as I was not able to find it).

I am really sorry for not posting the step by step pictures due to time constraint. As of now , please adjust with the final picture , I will update this post soon with the step by step images.

You can use this tangy spicy sauce in many recipes. It can be consumed raw in place of chutney's with fritters and vada or you can simply add in rice or noodles to give it an exact chinese flavor. It can be applied in sandwiches or even on pizza base as the first layer. 

Let us start with the recipe. 

Ingredients :

Dry Red Chillies : 22-25 

Onion/Shallots : 4-5 medium sized (Chopped)

Garlic Cloves : 15-18 (Grated or Finely Chopped)

Ginger : 1 and 1/2 Inch (Grated or Finely Chopped)

Vinegar : 1 and 1/2 Tablespoon ( Rice or Apple )

Sichuan Pepper/ Teppal : 3-4

Celery : 1/2 Tablespoon (Finely Chopped)

Sugar : 2-3 Teaspoons

Black Pepper : 1/2 - 1 Teaspoon

Soy Sauce (Light) : 1 Teaspoon

Veg Oil /Sesame Oil : 3-4 Tablespoon

Salt To Taste

Procedure :

1). Rinse and then soak the red chillies in hot water for approx 30-35 mins.

2). Drain and remove the stalk. Break the chillies and grind, add water and make smooth paste.

3). Crush Sichuan Pepper in a mortar-pestle(khal-batta).

       (If you don't have them, just skip this step)

4). Heat Vegetable/Sesame Oil in a Pan. Add Ginger and Garlic , saute till their raw aroma goes away. Don't fry them till brown.

5). Add the chopped onions(or shallots) and saute till translucent.

6). Add grounded chilly paste and stir well.

7). Now , add crushed sichuan pepper (Teppal or Triphal) [Skip step if you don't have it].

8). Saute for 1 to 2 minutes , till you see oil leaving the sides of the sauce , pour water and give it a stir again.

9). Simmer the gas stove for a few minutes , add salt and black pepper , soya sauce and vinegar. Stir and continue to cook for about 7-8 minutes. Put away from heat.

10). Once the szechuan sauce cools down , collect in a glass jar or bowl , cover the lid tightly and refrigirate.

(If you add some extra oil , it will stay for more than 2-3 weeks)

You can check for " falahari kheere ke thalipeth " in the next post. Please check for recent updates of the blog on the facebook page 
https://www.facebook.com/nehazfoodzone?ref=hl

Keep Checking the blog for more such yummilicious recipes.... :) :) :)

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Aloo Paneer Kofte in Paalak Gravy......

Hiiii.....

Today , you can check for a tasty main course dish made up with the healthy green veggie ;)... Actually i tried this recipe so that my dear husband happily eats up spinach.. He just runs away with green veggiezz so  can alsoit is a attack plan :P You people can also use it with ur kids or husband :)

Lets start with recipe.. It is something new and quick too...

Ingredients :

For Gravy
Spinach : 2 Bunches (Approx 250 gms , Clean , Chopped )
Ginger/Garlic/Chilies paste : 1 Tablespoon
Onion : 1 Medium 
Tomatoes : 2 Medium
Bay Leaf : 1 small
Badi Elaichi : 1
Dal Chini : 1 Inch piece
Red Chilly Powder : 2 Teaspoons
Turmeric Powder : 1 Teaspoon
Garam Masala : 1/2 Teaspoon
Salt to Taste
Butter/Ghee : 2 Tablespoon (For enhanced taste) or Oil ( As per your wish)

For Kofte 
Potatoes : 2 Medium Sized (Boiled and Mashed)
Paneer : 50 Gms (Grated)
Cumin Seeds : 1 Teaspoon
Lemon Juice : 1 Teaspoon
Green Chillies : 2 Finely Chopped
Cornflour : 2 Tablespoon ( Make a Thick paste in water)
Salt to Taste

Procedure :

At First blanch the spinach and grind in thin paste in mixer and Keep it aside. Repeat the procedure for Onion and Tomatoes also. But make sure you grind them seperately. So now , you have everything in paste form , that is , ginger/garlic/chilly , onion , tomatoes and spinach. 

Take a wok/kadhai , add butter/ghee/oil and add tez patta , badi elaichi and dalchini stick and saute for few seconds. Now , add ginger/garlic/chilly paste and saute for a few seconds till the raw fragrance goes of. Do not turn it brown , now add onion paste. Add salt , saute till you get to see oily layer over it. Its time to add chilly powder , tumeric powder and garam masala powder.

Keep sauteing for a few minutes and add tomato puree now. Mix well and saute for a 3-4 minutes. Add Spinach paste , simmer the gas and cover the lid.

Till this time , prepare the aloo paneer kofte. Mash potatoes and add some salt and few cumin seeds. Grate paneer , add salt , cumin seeds , finely chopped green chilly and lemon juice to moist the mixture and add some flavor too.

In a small bowl , take cornflour powder add some water and make fine paste. Use a egg whisker or fork in case of whisker missing. So now you have 3 bowls in front of you , One with potato mash , Second with grated paneer and mixture and third with cornflour paste. (Don't forget about the gravy , saute it in between , if it is drying up , add 1/2 cup of water and cover lid again)

Take a ball of potato mash , press it in the middle and make a round thin small puri , fill in with some grated paneer mixture and then again roll it into a ball. Dip this ball in cornflour (Be careful , it is very soft so manhandling can cause a shape change) with light hands. and deep fry the balls till crisp and golden in colour.

Bring out the balls on tissue paper . By the time you fry all kofte , your gravy will show up all the oil it has. Remove it from heat. 

Garnish the gravy with beated fresh cream and dried red chilly. Serve the kofte and gravy separately to keep the kofte crispy and crunchy. :) You can happily serve you dish with soft n hot phulkas or plain white rice :) Enjoy the meal.

Please do share your feedback friends , so that I can check on my work that whether I am going on the right track or lacking some where. Do keep checking for recent updates on the facebook page of NehazFoodZone https://www.facebook.com/nehazfoodzone?ref=hl

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Falahari Sabudana Wada

Helllooo....

As you all know that the month of shravan/sawaan has started. So we will catch up with few fast related recipes in-between other recipes. All custom have different rules but we can have them in any of the fast as per wish. I just wanted to present these recipes on the occasion of sawaan somwar fast...

So , lets start with the recipe.

Ingredients :

Sabudana : 150 gms ( soaked in water for 3-4 hours)

Potatoes : 2 medium sized (boiled)

Cumin Seeds : 1 Teaspoon

Sendha Namak : 2 Teaspoon

Peanuts : Roasted and coarsely grounded

Green Chillies : 3-4

Procedure :

How to soak the sabudana

Just wash the sabudana and then soak it in water until all the pearls dip in water. Not much water required in it. After 3-4 hours this water will vanish completely and if by chance some water is left , strain it with the help of a strainer or your hand. 

In a big bowl , mix sabudana with mashed potatoes , cumin seeds , salt and coarsely grounded peanuts.

Form tikkis with the help your hands. 

Deep fry them in oil/ghee as per your wish.

Serve with Curd.

My dear friendz , This is a simple version of sabudana wada's. You can do additions and subtractions just according to your wish and fast rules. :)

Keep checking for more good recipes here. You can check for the recent updates on the facebook page : https://www.facebook.com/nehazfoodzone?ref=hl

See you guyz soon..

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Veg Cheese Frankie.....

Hello People...

So how is everyone today ? Hope all are doing good.. and also waiting for a new recipe....  :) Today we will make a dish which is mainly loved by students and bachelors almost everywhere in India... You can see food carts and food joints serving this quick but healthy meal mainly in the metro cities these days... ( Even I had them a lot when I was working in Delhi , away from home to fill in my tummy after a tiring day at work and no energy left for cooking :P )

So without getting stuck in anymore talks, lets start with the recipe.

Ingredients : 

For the Cover (Roti):

Maida : 100 Gms ( 1/2 Cup)
Atta : 60 Gms (1/4 Cup)
Oil : 1 Teaspoon ( In the dough )
Salt to taste 
Oil : 1/4 Teaspoon ( For applying on the kneaded dough)
Butter : For Cooking




For Stuffing :

Frankie masala water missing in picture

Ginger/Garlic Paste : 1 and 1/2 Teaspoon

Potatoes : 1 Medium Size ( Cubes )

Capsicum :  1 Medium and 1 small Size ( Lengthwise Chops)

Tomato : 1 Medium and 1 small Size ( Lengthwise Chops)

Onion : 1 Medium and 1 small Size ( Lengthwise Chops)

Corn : 1/2 Cup 

Olives : 1/4 Cups ( Cut in pieces )

Cheese : 1 Cup ( Grated )

Green Chilies : 2-3

Red Chilly Powder : 1 Teaspoon

Garam Masala : 1/2 Teaspoon

                                                          Kitchen King Masala : 1/2 Teaspoon

                                                          Salt to Taste.

For Special Frankie Masala Water : (OPTIONAL)

Dried Mango Powder : 1 and 1/2 Tablespoon
Chilly Powder : 1 Teaspoon
Garam Masala : 1/4 Teaspoon
Salt to taste
Water : 1/3 Cup

For Layering :  (Mint Spread)

Mint Leaves : 1 Cup
Coriander Leaves : 1/2 Cup
Green Chillies : 3-4 
Garlic : 2-3 Cloves
Cumin Seeds : 1 Teaspoon
Lemon Juice : Few Drops
Salt to Taste

Procedure : 

(For Cover)

1. Combine all ingredients of dough in a bowl and knead into a soft dough. Cover the dough with a wet cloth and keep for 10-15 minutes. (Till the prepare the stuffing)

2. Knead again using 1/4 Teaspoon of oil, till it is soft and elastic.

3. Roll out into approx 200 mm (8") Daimeter thin circular chapatis.

4. Make folds with the chapatis as shown in the picture and keep the them for 10-15 minutes. 

5. Now , again roll them into circular thin chapatis. Heat a tawa (griddle) and cook each chapati/frankie cover lightly on medium flame and keep aside.

(For Stuffing)

1. Heat oil in pan , add ginger garlic paste and saute on medium flame for a few seconds.

2. Add onions , when slightly pink in colour add capsicum , corn , tomatoes and chillies after a gap of 1 minute between each. Add all the mentioned spices and sprinkle few drops of water.

3. Saute for few minutes before removing it from heat by keeping the veggies are semi cooked state.

How to Proceed

1. Heat 1/2 teaspoon of butter on a tawa/griddle place the chapati on it. Cook it with brown dots on both sides till it turns slightly brown in colour. Remove from heat.

2. Place the chapati on a clean dry surface , apply the mint spread on it and then place the stuffing on one end of the roti. Sprinkle onion capsicum and tomato chops , masala water and lots of cheese to lock the roll.

3. Now , roll it up tightly by folding the corners inside.

4. Wrap it with aluminium foil or tissue paper at a corner and serve with tomato sauce & mint dip. Repeat for others.

Other Variations For Frankiee

1. Paneer Frankie : Sprinkle grated paneer.

2. Schezuan Frankie : Spread schezuan sauce in place of mint spread.

3. Jain Frankie : Replace Potatoes with equal amount of kaccha kela ( raw banana) , replace onion with cabbage and cheese with paneer.

4. Non-veg ( Chicken , Mutton ) Make a thick but dry gravy masala chicken / mutton with boneless small pieces and wrap them the same way.



Keep checking the blog for more such fun filled yummy recipes. You can check for recent updates on the facebook page https://www.facebook.com/nehazfoodzone?ref=hl.
So keep checking my dear friendzzz.....

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Pancakes with Milkmaid and Nutella... :)

Hey Friendz...

I am Back again... So sorry to be away from you all for so long but was stuck in few very important things and was even unwell for the first few days... But we will not stay away anymore... :)

So now , I want you all to know the menu for the next few posts. From now on you can check for new recipes on Mondays , Wednesdays and Fridays. Upcoming recipes are Pancakes , Veg Cheese Frankie , Aloo Paneer Kofte in Palak Gravy , Mutton Biryani , Crispy Karela Chaat ,Eggless Mango Cake as the main recipes and homemade milkmaid & schezwan sauce as add ons for recipes in the recent posts.

Today we will make Soft Pancakes wid Milkmaid and Nutella :) It is really very tasty breakfast :)

Ingredients : (For 8 Pancakes)

Maida : 1 and a 1/2 Cups
Egg : 1 Egg
Baking Powder : 3 Teaspoons
Sugar : 1 Tablespoon
Milk : 1 and a 1/2 Cups
Butter : 3 Tablespoons (Melted)
Salt : 1 Teaspoon

Procedure : 

1. In a Big mixing bowl ,  high held a sieve and sieve the flour , salt and baking powder so the flour gets airing. Make a small well in the center and add melted butter.

2. Add milk , sugar and whisk until consistency is smooth and cream like.

3. Heat a lightly oiled/buttered griddle/frying pan/tawa over a medium heat. Pour or scoop batter on the griddle using approx 1/4 cup for each pancake.


4. When you cook the pancakes , all you need to remember is that when the upper side of pancake is blistering and bubbling it is time to cook the second side. (This generally takes only a minute on low flame) (See above image).

5. Once done from both the side , Golden brown in colour. Serve hot with Milkmaid and Nutella. You can also serve with maple syrup.

Enjoy this quick and tasty breakfast on a sunday with your family. :)

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