Sunday, July 9, 2017

                             Kacche Aalu Ka Paratha



Today for Sunday brunch,I made this kacche aalu ka paratha.It's really different in taste and trust me,People would ask you about this as it would be hard to figure out for them with what stuffing you have made it! It happens each time when I make it,my guests first try to figure out by themselves what kind of stuffing is there,then they ask me of course! As potato assimilates with anything,having no distinguished taste of itself,it's hard by looking inside the grated filling that it is aalu paratha. This paratha is a little time taking so please don't make it when people sitting on the table are very hungry! 
This paratha is very crispy and can be enjoyed by itself.I serve this with hari chutney but prefer to eat it separately without chutney or pickle because of crispy crust and crispy filling.

INGREDIENTS:

  • Wheat flour dough
  • 2 raw potatoes (Grated)
  • 1 medium size onion (Chopped into fine pieces)
  • 2 green chilli
  • 1/2" grated ginger
  • 2 tsp. cut cilantro leaves
  • 1/2 tsp. kasoori methi
  • 1/2 tsp. garam masala powder
  • 1 tsp. red chilli powder
  • salt & oil
  • 1 tsp. amchoor powder

METHOD:

Friday, July 7, 2017

               

                                 Stuffed Tinda Or Tinda Masala


Tinda is that vegetable which was seldom cooked at my parents' home,my papa did not like it,my mom was also not fond of this vegetable.I had no particular like or dislike for this vegetable,If offered in anybody else's home,I could eat it without any fuss!
When I came to my in law's place after my marriage,one summer night,my dear mom-in-law cooked this Tinda sabzi,believe me,it was just divine! I could not believe it was the same humble tinda which could taste outworldly,in short,she took ordinary sabzi to the next level;turning it extra-ordinary! 

Ingredients 

  • 4 medium size soft fresh tinda
  • 2 medium onion
  • 1" cinnamon stick
  • 1" ginger
  • 2 tbsp. Moti saunf (Fennel seeds)
  • 1 tbsp. Onion seeds or kalonji
  • 1/2 cup yogurt
  • Mustard oil or Vegetable oil 2 1/2 tbsp.
  • Salt
  • Turmeric powder 1/2 tsp.
  • Corriander powder 1 tsp.
  • Chilli powder 2 tsp. or according to taste.
  • 1 clove garlic

Procedure


  1. Wash tinda and peel it.
  2. Open the top and scoop out pulp.
  3. Grind spice  with pulp,ginger and garlic.
  4. Mix everything,chilli powder,turmeric powder,corriander powder,salt and finely chopped onion.
  5. Stuff this masala into scooped tinda.
  6. In a thick bottomed pan,add all the ingredients and cook on slow heat till oil is separated stirring the dish time to time.
  7. Serve with paratha,chapati or rice.