Category Archives: Breakfast1

Chana dal stuffed parantha

Hello friends! Welcome back to my space Dish Of Delight once again!

In my early childhood days, I was great fond of aloo parantha and aloo, gobi were the only two varieties of stuffed parantha known to me. Now there are so many varieties of stuffed paranthas. It’s like you can stuff it with any ingredients of your like and choice. Earlier I have shared Chhena stuffed parantha with you and my today’s choice of stuffing for parantha is chana dal.

So, let’s check out the recipe for chana dal stuffed parantha.

Ingredients

All purpose flour or maida 5 heaped tbsp

Whole wheat flour or atta 3 heaped tbsp

Chana dal 1 large cup ( washed and soaked overnight)

Ginger 1” piece

Green chilli 3 or 4

Fennel seeds 1/2 tsp

Asafoetida or hing 1/8th tsph

Cumin powder 1/4th tsp

Coriander powder 1/4th tsp

Red chilli powder 1/2 tsp

Dry mango powder 1/2tsp

Salt as per taste

Oil or ghee 1 tbsp + 1/2 tbsp + enough to fry the paranthas

Procedure

Making the parantha dough

  • In a mixing bowl, take both the flours, salt as per taste and 1 tbsp oil or ghee and rub and mix well
  • Then add water little by little with continuous mixing and knead it to a semi soft dough
  • Now brush or pat some oil on the dough and cover and keep aside

Making the chana dal filling

  • Grind the chana dal, ginger and green chilli together to a semi smooth paste
  • Heat 1/2 tbsp oil in a non stick pan at medium heat. Once heated, add the fennel seeds and asafoetida and sauté for for few seconds
  • the add the chana dal mixture and sauté for about 1/2 a minute
  • add the cumin powder, coriander powder, red chilli powder, salt, dry mango powder and mix well with the other ingredients
  • keep on stirring the mixture untill it stops sticking to the pan.
  • transfer the filling mixture to a bowl or plate

Final assembling to make the paranthas

  • Take the dough and knead it again for few seconds
  • Divide the dough into 3 or 4 equal parts as per your choice of parantha size
  • Place a tawa to heat at low flames
  • While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
  • Place generous amount of the filling mixture  in the centre. Bring the edges of the parantha together and seal these
  • Gently press and flatten the stuffed paratha ball to spread the filling evenly
  • Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
  • Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
  • this way fry all the paranthas one by one and serve it hot with curd and pickles.
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Easy cheesy white sauce pasta

Hello friends! Back again with another recipe. In present days who would have not known White Sauce Pasta or pasta in white sauce. I remember the first time I had this Italian delicacy when I was a school goer. It was Dominos cheese burst pasta. Since then I always loved their white sauce pasta over their pizzas!

Today I am sharing the same pasta in white sauce recipe, making it a little easier process. Easy because I did not made the white sauce separately. Now let’s jump to the procedure.

Ingredients 

 

Pasta 1 and 1/2 cup cooked, for today’s recipe I have used spiral pasta but penne pasta is generally used in this recipe.

Carrot cut into thin slices, 1/2 cup

Capsicum sliced, 1/2 cup

Onion 1 medium sized, sliced

Black olives 1/4 th cup

Garlic 4 to 5 cloves chopped 

Black pepper powder 2 tsp

All purpose flour/ maida 1 tbsp

Pasta seasoning 2 tsp

Salt as per taste

Milk 1 cup 

Mozzarella cheese grated, enough to make it cheese burst

Butter 1 tbsp

Fresh cream 1/4 th cup

Procedure

 

  • heat the butter in a non stick pan. Once the butter melts, add the chopped garlic and sauté for few seconds
  • add the onion and carrots and toss and fry for about 1/2 a minute at medium high flames
  • then add the capsicum and again toss and fry for another 1/2 minute
  • add the black pepper powder and salt and stir and mix well
  • add the all purpose flour and mix well 
  • then add the milk little by little with constant stirring. Keep stirring until the sauce thickens to the required consistency
  • now add the fresh cream and stir and mix well
  • switch off the flames, add the pasta and mix well
  • Transfer the white sauce pasta in a microwave safe bowl 
  • spread the black olives and the grated cheese all over the pasta
  • microwave it for 2 minutes or until the cheese melts
  • your Cheezy White Sauce Pasta is ready to be served. Sprinkle the pasta seasoning on top and serve hot.

Dum aloo ( spicy potato curry)

Dum aloo is a thick gravy spicy potato curry which can be cooked in a various way using various spice mixture. I myself cook this dish in a number to ways using different spice mixture, depending upon the dish I plan to pair it with. When I plan to pair dum aloo with Bengali style plain steamed rice, I keep the gravy thin and most of the time don’t even use onion and garlic. When pair it with bengali style khichdi, I make it a thick gravy one without using onion and garlic. I pair dum aloo with pulao or veg biryani or bhuni khichdi, making it a thick gravy one, and do use onion and garlic along with other ingredients. Baby potato dum aloo have some other recipe.

Today I have shared the recipe of dum aloo, which I generally pair with roti and it is the easiest one yet yummy to taste. 

Ingredients 

Potatoes 5 medium

Onion 1 large chopped

Tomato 1 medium chopped

Green chilli 4 or 5 slit

Ginger paste 1 tsp

Garlic 3 or 4 cloves crushed

Whole cumin 1/2 tsp

Black cumin 1/2 tsp

Asafoetida 1/8th tsp

Turmeric powder 1/2 + 1/2 tsp

Kashmiri red chilli powder 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Chat masala powder 1/2 tsp

Salt as per taste

Sugar a little, as per taste

Oil 2 + 1 tbsp

Procedure 

  • Pressure cook the potatoes to 2 whistle at high flames and release the pressure. now peel off the potatoes and cut into halves.
  • Heat 2 tbsp oil in a kadhai at medium high flames, once hot, add 1/2 tsp turmeric powder in oil, mix and then add the potatoe pieces and fry them untill they turns golden colour. Once fried, remove the potatoes from the kadhai and keep aside 
  • Add the remaining oil in the same kadhai and wait for few seconds untill it gets heated. Once hot, add the cumin seeds, black cumin and sauté for few seconds. Then add the asafoetida and after stirring for few seconds, add in the chopped onion. Fry the onions untill it turns golden brown in colour
  • then add the chopped tomatoes and stir and cook untill the tomatoes become mushy. 
  • Add the ginger and garlic and sauté untill it’s raw smell disappears 
  • then add the powder spices except garam masala and chat masala, along with a tbsp of water and sauté the mixture for about a minute or untill oil starts separating from the spices
  • add salt, slit green chillies and the fried potato pieces and mix and roast the potatoes along with the spices for 2 to 3 minutes, add a tbsp or 2 or water in between the roasting process or when the spice gets too dry
  • after 2 or 3 minutes add about 1/2 a cup of water, mix well and bring to a boil. Reduce the flames to minimum and cover and cook untill the potatoes gets well cooked
  • once the potatoes are cooked well, check the salt and adjust it, add the sugar, garam masala powder, chat masala powder and mix well. Switch off the flames and allow the curry to rest for some time.
  • dum aloo is ready to get served. Pair it with roti or puri or anything of your choice and enjoy.

Vegetable loaded healthy chirer ( rice flakes / poha ) pulao

This is an age old Bengali breakfast recipe. This is also a healthy and wholesome lunch box idea, loaded with all the required nutrients for your Little ones. So, your child will love you for such tasty lunch and at the same time you can ensure his/her healthy eating.

Ingredients

Chire/poha/rice flakes 1 and 1/2 cup washed clean

Cauliflower 1/2 cup cut into small florets

French beans 1/2 cup finely chopped 

Carrots 1/2 cup finely chopped 

Capsicum 1/4 cup finely chopped 

Green peas 1/4 cup

Green chillies 2 or 3 chopped 

Fresh coriander leaves 1/4 cup finely chopped 

Onion 1 small finely chopped

Roasted peanuts 1/4 cup

Ginger paste 1 tsp

Whole dry red chilli 1

Bay leaf 1

Whole cumin 1 tsp

1/4 tsp each of:

Turmeric powder 

Kashmiri red chilli powder 

Cumin powder 

Coriander powder 

Garam masala powder 

Salt as per taste

Sugar as per taste

Oil 1 tbsp

Ghee 1/2 tsp

Procedure

  • Heat oil in a kadhai at medium flames. Once hot temper it with the whole spices
  • add the chopped onion and sauté till they turns translucent. Then add the peanuts and stir fry for few seconds ( as they are already roasted )
  • then add the veggies one by one, except the coriander leaves, with constant mixing and frying. Fry the veggies untill mostly cooked. You can use vegetables of your choice
  • then add the ginger paste and stir and mix for about a minute or untill it’s raw smell disappears 
  • then add the spice powder, salt and about a tbsp of water and mix well. Cover and cook for a minute or so 
  • remove the cover, add the chopped coriander leaves and mix well by stirring for few seconds
  • then add the chire and mix well with the veggies. Cover and cook at minimum flames for about 1/2 minute.
  • Open cover, stir well and add the sugar and ghee. Mix well and switch off the flames. Let the pulao rest for some time
  • your healthy vegetable loaded chirer pulao is ready to get served.

Chhena (curd cheese) stuffed paranthas

Ingredients

For the dough:

Wheat flour or atta 5 tbsp heaped

Salt 1/2 tsp

Oil 1 tbsp

Water to knead the dough

For the filling:

Chhena 3/4th of a cup

Onion 1 small finely chopped

Green chillies 2 finely chopped

Ginger 1/2″ piece finely chopped

Fresh coriander leaves 2 tbsp finely chopped

Cumin powder 1/4th tsp

Coriander powder 1/4th tsp

Red chilli powder 1/4th tsp

Garam masala powder 1/4th tsp

Dry mango powder 1/4th tsp

Salt 1/2 tsp

Oil for frying the paranthas

Procedure

Making the parantha dough

  • In a mixing bowl, take the dry ingredients for dough and oil and rub and mix well
  • Then add water little by little with continuous mixing and knead it to a semi soft dough
  • Now brush or pat some oil on the dough and cover and keep aside

Making the chhena filling

  • Take the crumbled chhena in another mixing bowl and add chopped onion, green chillies, ginger, coriander leaves and mix well
  • Then add the powdered spices, salt and again mix well

Final assembling to make the paranthas

  • Take the dough and knead it again for few seconds
  • Divide the dough into 2 or 3 equal parts as per your choice of parantha size
  • Place a tawa to heat at low flames
  • While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
  • Place generous amount of the filling mixture  in the centre. Bring the edges of the parantha together and seal these
  • Gently press and flatten the stuffed paratha ball to spread the filling evenly
  • Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
  • Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
  • This way fry all the paranthas and serve hot with some curd and ketchup or some pickles.

Healthy homemade vegetable oats

Ingredients

 

Oats 1 and 1/2 cup

Carrot 1/2 cup chopped to small pieces

Green peas 1/2 cup

Green chillies 2 or 3 chopped

Onion 1/2 of a medium sized, chopped

Ginger paste 1/2 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1/4 the of a tsp

Cumin powder 1/2 tsp

Coriander powder 1/2 tsp

Black pepper powder 1/2 tsp

Garam masala powder 1/4th of a tsp

Whole dry red chilli 1

Cumin seeds 1 tsp

Salt as per taste

Oil 1 tbsp

 

Procedure

 

  • Heat oil in a kadhai and temper it with the whole spices
  • Add the chopped onion and fry them untill they turn translucent
  • Then add the chopped carrots, green chillies, green peas and fry for about a minute
  • Then add the ginger paste and saute until the raw smell of the ginger disappears
  • Then add all the powdered spices, salt, about a tbsp of water and mix and saute until oil separates from the spices
  • At this point add 5 cups of water and increase the flames to maximum. Stir well and bring it to a boil
  • Once the water starts boiling, reduce the flames to medium and cover and cook for about 5 minutes
  • After 5 minutes, open the cover, add the oats and stir and mix well
  • Cook the oats uncovered for 3 to 4 minutes with repeated stirring and then switch off the flames.
  • Your healthy homemade vegetable masala oats is ready to be served.

 

Kolkata special chaat Ghugni

Ingredients 

Dried whole yellow peas 250 gm soaked in water overnight

Potatoes 2 medium sized peeled

Onion 1 large sliced

Ginger paste 2 tsp

Garlic 3 or 4 cloves crushed

Green chilli 4 or 5 slit

Tomato 1 large chopped

Turmeric powder 1 tsp

Red chilli powder 1 tsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Bay leaf 1

Whole dry red chilli 1

Cumin seeds 1 tsp

Salt 1 tsp or as per taste

Sugar 1/2 tsp

Oil 2 tbsp

 

Procedure 

 

  • Take the peas along with the whole peeled potatoes, 1/2 tsp salt and water in a pressure cooker and pressure cook them to 2 whistles at high flames
  • heat the oil in a kadhai at medium flames and once hot, temper it with the whole spices and a pinch each of turmeric and red chilli powder
  • to this add the sliced onion and fry till they turn golden brown. Then add the chopped tomatoes and green chillies and sauté and cook till the tomatoes gets mushy
  • while the tomatoes are getting cooked, take out the boiled potatoes and cut them into medium cubes and set aside
  • Once the tomatoes gets cooked well, now add the ginger and garlic and sauté till the raw smell disappears
  • then add the remaining turmeric and red chilli powder and mix well and sauté for few seconds. Then add the cumin powder, coriander powder, remaining salt and mix well and sauté for few more seconds. If the masala gets too dry, add a tbsp of water and mix
  • in this add the cubed potatoes and mix well with the masala and sauté and cook for about a minute or till oil separates from the masala
  • at this point, empty all the contents of the pressure cooker in the kadhai and increase the flames to high. Mix well and bring to a boil. Once the water starts boiling, reduce the flames to medium low and cover and cook for about 10 to 15 minutes with occasional stirring
  • after the cookin time is over, remove the cover, check the salt of the gravy and add a little salt if required. Then add the sugar and mix and stir well.
  • Ghugni is ready to be served hot. Top it with some chopped onion, green chilli, fresh coriander leaves, a pinch of chat masala, a pinch of black salt and some tamarind water and enjoy.
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