I have made daal stuffed paratha but in my in-law`s home whenever there is a joyous occasion daal puri with kheer and dum aloo or dum parwal is made .
Ingredients for stuffing :
Chana Dal or split chickpea - 100 gms or 1 cup ( soaked in water for an hour ),
Dried red chilli -1 ,
Cumin seeds -1 tsp ,
Ginger sliced or grated - 2 inch ,
Big cardamom -2 ,
Cinnamon stick -1 inch ,
Cloves -4 ,
Black pepper -8 or 10,
Bay leaves -1 ,
Salt -1/2 tsp
Water -1 small cup or 150 ml .
Ingredients for dough :
Wheat flour -4 cups ,
Black onions or kalonji -1/2 tsp,
Carom seeds or Ajwain -1/2 tsp ,
Ghee or oil - 1 tsp ,
salt 1/2 tsp,
Water for dough .
Method :
Boil daal with all above ingredients in the cooker - 1 whisle on high heat and 5 minutes on low heat .
let it cool and then grind it in the grinder for 1 minute and keep aside .
Make dough for filling ,cover and keep aside for 15 minutes .
Make big dumplings for fillings.
Pat each dumplings with flour and make a well and fill the stuffing .
Roll it with a rolling pin and make round rotis and roast it on tawa or griddle .Add 1 tsp of ghee and turn and toss the paratha till evenly browned .
You can use this stuffing for puri and deep fry it in oil .
Enjoy with kheer or any vegetable of your liking .
Ingredients :
Small size lemon - 35 -1 kg ,
Salt -1 and 1/2 cup -150 gms .
Method :
Wash the lemon and wipe it with a cloth .
Take a cheese grater and lightly grate the skin of the lemon and keep aside . ( you only have to remove the lemon`s rind )
Take a clean jar and wipe it with a clean cloth and put all the lemons and salt and close the jar with the lid and keep in the sunlight till the pickle is ready and dont open the jar .
Day -One
After a day the salt will settle down at the bottom
You just have to shake the jar every day and toss the lemons so that all the lemons are evenly salted .
Day -Eighth
The salt will gradually dissolve and as the salt dissolves the colour of the lemon will change from brown to light cream and then again a little dark .That is when the pickle is ready .It will take 2 weeks for the pickle to be ready .It needs sunshine to be pickled .
One Month
Only when the pickle is ready you can open the lid of the jar. This pickle will not go bad and can be kept for a long time .
Papa `s recipe !
Ingredients ;
Milk - 1 litre ,
Rice -8 tsp ( soaked in water for 15 minutes ),
Sugar -8 tsp ,
Dates - 6 deseeded and sliced ,
Almonds - 6 blanched ,skinned and slivered ,
Green cardamom -2 ( whole ).
Method :
Boil milk in pan As the milk comes to a boiling point ,lower the heat and add all the above ingredients one by one .
Stir and let it simmer for 30 minutes on low flame .
As the milk thickens , close the gas .
Let it cool .
Take out in a bowl and keep in the fridge to cool.
Bhaiya likes it !
Ingredients for omlette ;
Egg -4 ,
Milk -1 tbsp ,
Onion -1 medium size ( chopped ),
Green chilli -3 ( chopped ),
Coriander leaves - 1 ( chopped ),
Black pepper -1/4 tsp,
Salt -1/4 tsp .
Ingredients for gravy :
Big Cardamom -1 ,
Small Cardamom -1,
Dried red chilli -1 ,
Cumin or jeera pwd -1/2 tsp ,
Ginger garlic paste -1 tsp ,
Coriander pwd -1 tsp ,
Red chilli pwd -1 tsp ,
Mustard paste - 2 tsp ,
Tomato -1 chopped or pureed ,
Salt to taste ,
Oil -2 tsp ,
Ghee -1 tsp,
Garam masala - 1/2 tsp ,
Water -1 and 1/2 cup ,
Coriander leaves to sprinkle .
Method :
Whisk eggs in a bowl and mix all the ingredients one by one and add salt .
Heat a non stick pan and pour the egg mixture .when the omlette is half cooked fold it lenghtwise . With four eggs we can make 3 omletttes . Cut the omlettes into rectangular shape and keep aside .
Heat 2 oil in pan and add whole spice - big cardamom ,small cardamom, dried red chilli and cumin seeds .As the spices crackle ,add ginger garlic paste with little water ,lower the heat and stir fry till the garlic is slightly roasted .Add mustard paste ,coriander pwd ,cumin pwd and 2 tbsp of water .Stir fry the masala for few minutes ,then add the tomatoes .Raise the heat and add 1 tsp of ghee .Fry till oil leaves side .Add the omlette pieces and 1 and 1/2 cup of water and some salt for gravy .
As the gravy comes to a boiling point add garam masala . Lower the heat and cover for 5 minutes .
Close the gas and taste salt .
Omlette curry is ready .
Enjoy with roti or paratha .
Ingredients :
Bell Peppers -6 ( small ),
Boiled potatoes -2 (medium )or 1 big ,
Cheese - 1 cube ( you can add more )grated or cut into small cubes ,
Onion -1 medium ( finely chopped ),
Red chilli pwd -1/4 tsp ,
Garlic - 1/4 tsp ,
Black pepper -1/4 tsp ,
Chaat masala -1 tsp ,
Coriander leaves -1 tbsp (chopped )
Curry pwd -1 tsp ,
Salt to taste ,
Lemon half ( juice ),
Oil for brushing the stuffed bell peppers .
Method :
Boil potatoes and keep aside .
Cut the head or top of the bell pepper and discard the seeds .
Crush the boiled potatoes and add all the above ingredients except lemon and oil .
Stuff the mixture in the bell and brush the outer layer with oil .
Preheat the oven to 300 centrigrade .
Keep the bell peppers on the roasting tray and then let it roast in the oven for 10 to 12 minutes .
After 5 minutes toss the bells so that it is evenly roasted .
Take out and sprinkle lemon juice .
Enjoy it as starter !
Ingredients :
Sitafal ya konhada - 400 gms ( skinned and cubed ),
Panchforan - 1/2 tsp ,
Dried red chilli -1 ,
Jaggery -1 tsp ( crushed ),
Turmeric pwd -1/4 tsp ,
Red chilli pwd -1/4 tsp ,
Amchoor pwd - 1/2 tsp ,
Salt to taste ,
oil -2 tsp .
Method :
Discard the hard skin and cut into 1 inch cubes .
Heat oil in pan ,add panchforan and dried red chilli .
As the spices crackle ,lower the heat and add the cut vegetable .
Add all the above ingredients and cover with a lid for 10 minutes .
The vegetable has to be cooked in low heat .Stir in between .
Check if the vegetable has softened . If done uncover and raise the heat .Use the spatulla to mix and crush the pumpkin so that the spices are evenly coated .Dry if there is any vapour .
Konhada or sitafal is ready .
Sitafal is called konhada in Bihar .
Can be had with rice or puri .
This is for you Bhaiya !
Ingredients for steaming the egg :
Egg - 6 ,
Onion - 1/2 ( finely chopped ),
Red chilli pwd - 1/4 tsp ,
Coriander pwd -1/2 tsp ,
Cumin seeds -1/2 tsp ,
Coriander leaves -1 tbsp chopped ,
Salt -1/2 tsp .
Ingredients for gravy :
Mustard seeds -1/2 tsp,
Cumin seeds -1/2 tsp ,
Onion -2 medium size finely chopped or crushed in a blender ,
Turmeric pwd -1/2 tsp ,
Ginger garlic paste -1 and 1/2 tsp ,
Coriander pwd -2 tsp ,
Coconut Paste -2 tbsp ( grind in the blender with 1 tbsp of coriander leaves and 1/2 cup of water ),
Coconut milk -1/2 cup ,( grind fresh coconut with 1/2 cup of water and then sieve the milk out )
Red chilli pwd -1/2 tsp ,
Tomato -2 ( pureed ),
Oil -2 tsp ,
Water -1 cup .
Method :
In a bowl whisk 6 eggs and then add the ingredients and beat .Add salt and keep aside.
Heat water in a pan and let it come to a boiling point .Lower the heat .Grease the container with little oil and pour the egg mixture in it .Cover it for 25 to 30 minutes till the egg mixture is set .Check with fork or knife if set .
Take out and cut into squares and keep aside .
Heat a non stick pan add put 2 tsp of oil .Add mustard seeds and cumin seeds .let it crackle .Add crushed onions .Saute in high heat for few minutes ,lower the heat and add turmeric pwd .After few seconds add ginger garlic paste .Raise the heat and saute in high heat till garlic is fried .
Add coriander pwd and red chilli pwd with little water and stir fry for few seconds .Add coconut paste and coconut milk.
Stir fry for few minutes and then reduce the heat , add the pureed tomatoes ,salt and coriander leaves.
Cook the sauce for few minutes and then add the egg cubes .
Cook for 2 minutes and then close gas .
You can replace egg with paneer or tofu.
you can use Pistachio instead of coconut and use milk instead of coconut milk .
Have it with roti or rice .
