Lazy Aloo Paratha

I know the title sounds interesting. Almost everyone loves aloo paratha. Parathas are little tricky to prepare as well as it's time consuming too. Today I have brought to you the easy,quick and different prepration for aloo paratha. Let's get started.

For 2 people

Ingredients

1. Potatos medium size 3

2. Wheat flour 2 cups.

3. Green chillies 2

4. Ginger

5. Garlic 4-5 cloves

6. Cumin powder 1 tea spoon

7. Oil

8. Water 3-4 cups

9. Salt

Method

1. Half boile the potatoes, peel off and let them cool

2. Make fine pest of chilli,ginger and garlic

3. Take a big bowl and shred the potatoes.

4. Add pest,salt and cumin powder. Mix it well

5. Now add wheat flour mix again and keep adding water.

6. Don't make a dough keep it in slurry consistency. As shown in photo

7. Now heat the pan and start making parathas like pancakes.

8. Don't cook it on high flame. You can use ghee, butter or oil for paratha.

9. Once it's golden brown your aloo paratha is ready.

It's a super easy recipe... Even in rush time you can enjoy these parathas. 

Try it and let me know your experience in comments section below.

Keep cooking! Keep trying!

Kohaalepaak

 

Kohalepak- A winter special sweet

 

Kohalepak is easy-to-make and delicious Maharashtrian sweet. Kohalepak requires very few ingredients - majorly Ash gourd. So this Diwali, you can try a unique anbd easy-to-make sweet for your loved ones.

Cooking Time:  2 hours

Ingredients:

• Ash gourd                                    1kg.
• Sugar                                           300gm.
• Khoa / Mawa / Milk Powder        250gm.
• Cardamom Powder

Procedure:

1. Wash ash gourd, peel off the skin, and remove the seeds.
2. Grate the ash gourd finely and squeeze out entire water from it.
3. Add sugar and Khoa / Mawa / Milk Powder into grated ash guard. Mix it well and let it rest for half an hour.
4. Put the ash gourd mixture in the pan and stir it well until entire water evaporates. Cook the mixture thoroughly.
5. Spread the mixture on a greased steel plate (with ghee) to cool down.
6. After almost 2-3 hours, Kohalepak will set and ready to cut into your favorite shape.
7. Finally you will get almost 750 gm. Kohalepak which can be cut into 40-50 pieces of one inch size.

! HAPPY DIWALI !

Ash Gourd

 

 

Ash Gourd

 

The White gourd is a vine-grown fruit, eaten as a vegetable. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. Ash gourd of the Indian subcontinent has the white coating with a rough texture. South East Asian varieties have the smooth surface. In North India, the fruit used in making the famous sweet पेठा petha. In some parts of India especially in villages, people use ash gourd as an auspicious sign by hanging them on the entrance of the house. China, Philippines are another country where Ash Gourd is used commonly in food.

Availability and preservation 

• It is grown in Monsoon season and available just after that.
• Ash Gourd can be stored for about 12 months.
• Do not store it in hot places or under direct sunlight for long.
• Ash gourd may cost from 30 Rs to 80 Rs per KG.
• Even available on some online sites.

Medicinal Uses

As per Ayurveda system of medicine, ash gourd is recognized for its medicinal properties as well.

• Proper diet for diabetics 
• Cures Peptic ulcer
•  Kills intestinal worms 
• Treats constipation 
• Beats acidity
• Acts as blood coagulant
• Treats common cold

 

What is it called?

Common name: 

• White Gourd
• Ash Gourd
• Wax Gourd
• Winter Melon 

Botanical name: Benincasa hispid     
Family: Cucurbitaceae (Pumpkin family)
Synonyms: Benincasa Cerifera, Cucurbita hispid

Regional names:

Sanskrit: brihatphala, ghrinavasa, gramyakarkati, karkaru

Hindi: पेठा Petha, पेठाकद्दू Pethakaddu

Marathi: कोहळा Kohla

Tamil: neer poosanika

Malayalam: കുമ്പളങ്ങ Kumbalanga

Telugu: booDida Gummadikaay

Kannada: budekumbalakayi, boodu gumbal

Bengali: kumra, chalkumra 

Assamese: Komora

Ash-Gourd in Indian cuisines

• Petha - A sweet candy, Agra is known for Tajmahal and Petha.
• South Indian curries - Along with other carbohydrate-rich additions
• Barfi
• Fruit Punch
• Soup
• Dosa

References:

http://www.flowersofindia.net/catalog/slides/White%20Gourd.html

How to make Bhajani

How to make Bhajani

Bhajani is ready-to-use mix flour made up of roasted pulses and grains. Roasted ingredients enhances the test and brings flavors to the snacks. In Maharashtrian cuisine,  Bhajani is used for making Chakali, Thalipith, Vada etc.

Bhajani is easier to Digest and has Nutritional values. Instead of buying from market, many home-cooks prefer to make it at home as preparation is very easy. Today I am  sharing a traditional Maharashtrian recipe for making Bhajani at home. There are several local ways of making Bhajani,  which will be shared through upcoming posts. 

Type 1

Ingredients:

• Aged Rice  (3 cups)
• Bengal Dal/ Chana Daal (2 cups)
• Black Gram Daal  (1cup)
• Cumin Seeds  (2 table spoons)
• Coriander Seeds  (2 table spoons)

Method:

1. Wash rice and pulses separately and spread in shade for drying. Do not dry in direct sunlight.
2. When pulses and rice dries up, roast them separately.
3. Also roast cumin seed and coriander seeds separately.
4. All ingredients are roasted appropriately till piquant .
5. Let everything cool down.
6. Mix everything together and grind on food processor or from flour mill.
7. Store Bhajani flour in airtight container.
8. It can be store up to 3-4 months and ready to prepare delicious dishes.