Category Archives: Tiffin Box Recipe

Featured, Indian Regional recipe, Miscellaneous, Parantha Recipe, Recipe for Kids, Roti Bread Paratha Recipe, Stuffed parantha, Tiffin Box Recipe

Sweet Coconut Paratha Recipe

Leave a comment

Sweet Coconut Paratha Recipe

Sweet coconut paranthas is lip smacking parantha recipe and a treat for all sweet lovers. The sweet coconut stuffing, flavored with green cardamom is filled in the parantha which makes it really scrumptious. This perfect combination of coconut, green cardamom and sugar makes it a great and easy breakfast recipe or you can have it a cup of tea. You can also serve these sweet coconut stuffed paranthas as dessert after your meals.

These sweet paranthas taste super yummy when served steaming hot. Have them with a thick curd or relish eating them as it is in your dessert. Try out this basic version of sweet coconut stuffed parantha with this simple and easy to follow recipe with step-by-step instructions and pictures. Enjoy!

Directions

Making:

Take wheat flour in a big mixing bowl and add salt, 2 tsp of ghee and mix everything really well. Now add water in small portions and knead soft dough. Little less than 1 cup of water is used for kneading the dough. Cover and keep the dough aside for 20 minutes to set.

sweet coconut parantha

Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of ghee into it. When the ghee is melted, add grated fresh coconut into it. Keep stirring continuously and roast the coconut until it becomes golden brown in colour.

sweet coconut parantha recipe

After a while, coconut will turn golden brown and dry. Turn off the flame and transfer it to a bowl. Allow it to cool down completely. Then add powdered sugar into it and mix everything really well. Stuffing is now done and ready.

sweet coconut parantha recipe

20 minutes are over. Apply some ghee on your hand and knead the dough again. Now pinch some dough and make 2 small lemon sized dough ball of it. Smooth out a dough ball and dust it with some dry flour. Roll it out into thin chapatti. Similarly, roll out another dough ball into same size chapatti.

sweet coconut parantha recipe

Now place 2 tsp of stuffing on the rolled chapatti. Place it at the centre leaving ½ inch from the edges.

sweet coconut parantha recipe

Put another rolled chapatti on top and gently press its edges so that they stick together. Roll the parantha from the edges with the rolling pin.

sweet coconut parantha recipe

Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread evenly. Place the rolled parantha over the hot tawa and let it roast from beneath. Then flip the side and apply some ghee on top.

sweet coconut parantha recipe

Now again flip the sides of the parantha and apply some ghee on the other side as well. Gently press the parantha with the spatula until brown spots appears on both of its sides.

sweet coconut parantha recipe

Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate or on aluminium foil. Likewise prepare rest of the paranthas as well. Sweet coconut parantha is now ready.

sweet coconut parantha recipeServing:

Serve these mouth-drooling and luscious sweet coconut parantha steaming hot along with curd or have it as it is without any accompaniment.

  • For making 6 paranthas

Save Print
Sweet Coconut Paratha Recipe - Stuffed Coconut Sweet parantha meetha nariyal parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup
  • Coconut - ½ cup (freshly grated)
  • Salt - ½ tsp
  • Green cardamom powder - ¼ tsp
  • Ghee – ⅓ cup
  • Powdered sugar - ½ cup
Instructions
  1. Take wheat flour in a big mixing bowl and add salt and 2 tsp of ghee into it. Mix everything really well. Now add water in small portions and knead a soft dough. Little less than 1 cup of water is used for kneading the dough. Cover and keep the dough aside for 20 minutes to set.
  2. Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of ghee into it. When the ghee is melted, add grated fresh coconut into it. Keep stirring continuously and roast the coconut until it becomes golden brown in colour.
  3. After a while, coconut has turned golden brown and dry. Turn off the flame and transfer it to a bowl. Allow it to cool down completely. Add powdered sugar into it. Mix it really well. Stuffing is now ready.
  4. minutes are over. Apply some ghee on hand and knead the dough again. Pinch some dough and make 2 small lemon sized ball of it. Smoothen a dough ball and dust it with some dry flour. Roll it out into thin chapatti. Similarly, roll out another dough ball into same size chapatti as well. Now place 2 tsp of stuffing on the rolled chapatti. Place it at the centre leaving ½ inch from the edges.
  5. Put another rolled chapatti on top and gently press its edges so that they stick together. Roll the parantha from the edges with the rolling pin. Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread it evenly. Put the rolled parantha on it. Let it roast from beneath. Then flip its side and apply some ghee on top.
  6. Now again flip the sides of the parantha and apply some ghee on the other side as well. Gently press the parantha with the spatula until brown spots appears on both of its sides.
  7. Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate or on aluminium foil. Likewise, roll, stuff and roast the rest of the paranthas. Sweet coconut parantha is now ready. Serve these mouth-drooling and luscious sweet coconut parantha steaming hot along with curd or have it as it is without any accompaniment. Enjoy!

Featured, Indian Regional recipe, North Indian recipe, Parantha Recipe, Roti Bread Paratha Recipe, Tiffin Box Recipe

Lachha paratha recipe - How to make lachha paratha

Leave a comment

Lachha paratha recipe - How to make lachha paratha

Lachha parantha is the most popular and relished Indian flatbread recipe from Northern India, prepared with wheat flour. The lachha paranthas usually have multiple layers. You can make these paranthas with various methods and fillings. Today, we have a very basic lachha paratha recipe for you all.

Try preparing these delectable paranthas for dinner or lunch and they will turn out super duper delicious. The secret of making the lachha paranthas lies in rolling them rightly. Little practice and you will be able to make perfect lachha paranthas yourself. Follow this simple recipe with step-by-step instructions and detailed list of ingredients to make this simple parantha recipe. Enjoy!

Directions

Getting ready:

Sieve wheat flour and place it in a big bowl.

Making:

Add salt and 1 tsp of oil into the wheat flour. Then add water in small portions and knead soft dough of it. For this much quantity of flour ¾ cup of water is required. Apply some water on top, cover and let the dough rest for a while.

Grease a hand with some oil and knead the dough again until it becomes smooth. Pinch some dough of the same size as guava an dust it with some dry flour. Now roll it out into 8-10 inch diameter parantha.

lachha paratha recipe

Then pour some oil on it and spread it evenly. Sprinkle some chaat masala all over the parantha,thinly. We have used 1/2 tsp of chaat masala here.

lachha parantha recipe

Now start folding the parantha from one side and keep folding it till the other side. Press this rolled log gently and again spread some oil followed by chaat masala on top.

lachha parantha recipe

Fold the roll from one end to the other end to shape it as a ball. Flatten the dough ball and dust it again with some dry flour. Then roll it out with a rolling pin into a parantha with 8-10 inch diameter.

lachha parantha recipe

Heat a griddle for roasting the paranthas. Spread some oil over it and place the rolled parantha. Once the parantha is roasted from beneath then flip the side and continue roasting until it is cooked from the other side as well. Keep the flame on medium.

lachha parantha recipe

Now apply some oil on the upper side of the parantha and flip the sides. Spread some oil on this side as well and continue roasting the parantha on medium-low flame until brown spots appears on both the sides, evenly.

lachha parantha recipe

Lachha parantha is now ready, transfer it on a small bowl placed over a plate or on kitchen paper towel. Similarly, prepare rest of the paranthas until the dough is utilized completely.

lachha parantha recipeServing:

Serve this crusty and delicious lachha parantha steaming hot along with sabzi, raita, curd, chutney or any pickle and relish eating!

Save Print
Lachha paratha recipe - How to make lachha paratha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Wheat flour – 1.5 cup
  • Oil – for making parantha & to knead dough
  • Salt – ¼ tsp or to taste
  • Chaat masala – 1 tsp
Instructions
  1. Sieve wheat flour and place it in a big bowl. Add salt and 1 tsp of oil into the wheat flour. Then add water in small portions and knead soft dough of it. For this much quantity of flour ¾ cup of water is required. Apply some water on top. Cover and let the dough rest for a while.
  2. After that, grease a hand with some oil and knead the dough again until it becomes smooth. Pinch some dough of the same size as guava. Dust it with some flour. Roll it out into 8-10 inch diameter parantha. Then pour some oil on it and spread it evenly. Sprinkle chaat masala all over it to the edges. Keep a thin layer of it. About ½ tsp chaat masala is used to sprinkle on a parantha.
  3. Now start folding the parantha from one side and roll it out to the other side. Press it gently. Again spread some oil followed by chaat masala on top. Fold the roll from one end to the other end to shape it as a ball. Flatten the dough ball. Dust it again with some flour and roll it out with a rolling pin into 8-10 inch diameter parantha.
  4. Heat a griddle. Spread some oil on it and place the parantha over it. Once the parantha get roasted from beneath then flip its side. Keep the flame on medium. Apply some oil on the parantha and again flip the side and spread some oil on this side as well. Roast the parantha on medium-low flame until brown spots appears on both the sides.
  5. Lachha parantha is now ready. Transfer it on a small bowl placed over a plate or on kitchen paper towel. Similarly, roll and roast the rest of the paranthas until the dough is utilized completely.Serve this crusty and delicious lachha parantha steaming hot along with sabzi, raita, curd, chutney or any pickle. Enjoy!

Featured, Indian Regional recipe, Miscellaneous, North Indian recipe, Parantha Recipe, Recipe for Kids, Roti Bread Paratha Recipe, Tiffin Box Recipe, Traditional Indian recipe

Kasuri Methi Paratha Recipe - Dried Fenugreek Leaves

Leave a comment

Kasuri Methi Paratha Recipe - Dried Fenugreek Leaves

Kasuri methi parantha is a yummy and quick indian flat bread recipe prepared with wheat flour, chickpea flour, dry fenugreek leaves and flavored with carom seeds.This dry fenugreek masala paranthas can be packed for tiffin with a pickle wedge or serve them steaming hot in breakfast with side assortment of plain curd, raita or dollops of butter. In fact these make a perfect picnic food or even can be packed for travel lunch.

These freshly cooked, crisp paranthas taste super delicious if eaten immediately once taken off from the skillet or tawa. You can also use fresh fenugreek leaves for making these paranthas. Kasuri methi paranthas are really easy and quick to make with this simple recipe with detailed list of ingredients and step-by-step instructions. Enjoy!

Directions

Making:

Take wheat flour in a big mixing bowl and add chickpea flour, salt, crushed carom seeds, dry fenugreek leaves and 2 tsp of oil into it. Mix everything really well. Now add water in small portions and knead soft dough as required for making parantha. ½ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 15-20 minutes to set.

kasuri methi parantha recipe

20 minutes are over, dough is ready as well. Grease your hand with some oil and knead the dough again. Pinch big lemon sized lump from the dough and roll it into a peda. You can make the paranthas of desired size. Dust the dough ball with some dry flour and roll out 4 to 5 inch diameter thick parantha. Evenly spread some oil on the top and then fold it into half.

kasuri methi parantha recipe

Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make square, round or triangular shaped paranthas as desired.

Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.kasuri methi parantha recipe
Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it on low flame until brown spots appears on both the sides.kasuri methi parantha recipe

Once the parantha gets roasted well, transfer it on a bowl placed over a plate, on foil or directly to the person. Similarly, prepare the rest of the paranthas. Kasuri methi missa paranthas are now ready.

Serving:

Serve these lip-smacking and mouth-watering kasuri methi missa paranthas steaming hot along with potato-tomato sabzi, matar paneer sabzi, any sabzi, pickle, curd or chutney. Enjoy!

  • For 4 paranthas

Save Print
Kasuri Methi Paratha Recipe - Dried Fenugreek Leaveskasuri methi parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 1 cup
  • Chickpea flour - ½ cup
  • Dry fenugreek leaves – 3-4 tbsp
  • Oil – 3-4 tbsp
  • Carom seeds - ¼ tsp
  • Salt - ½ tsp or to taste
Instructions
  1. Take wheat flour in a big mixing bowl and add chickpea flour, salt, crushed carom seeds, dry fenugreek leaves and 2 tsp of oil into it. Mix everything really well. Now add water in small portions and knead a soft dough as required for making parantha. ½ cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 15-20 minutes to set.
  2. minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch big lemon sized dough and roll it into a peda. Make parantha of desired size. Dust it with some dry flour and roll out 4-5 inch diameter thick parantha. Evenly spread some oil on the top then fold it into half.
  3. Again apply some oil and fold it into half giving it a triangular shape. Dust the triangular peda with some flour and roll it out into slightly thick triangular parantha. Make square, round or triangular shaped paranthas as desired. Heat a tawa and pour some oil on it. Spread it evenly and place the rolled parantha over it. Roast the parantha from beneath. After that, flip its side and apply some oil on top.
  4. Then again flip the side and apply some oil on other side as well. Press the parantha gently with the spatula and roast it on low flame until brown spots appears on both the sides.
  5. Once the parantha gets roasted well, transfer it on a bowl placed over a plate, on foil or directly to the person. Similarly, prepare the rest of the paranthas. Kasuri methi missa paranthas are now ready.
  6. Serve these lip-smacking and mouth-watering kasuri methi missa paranthas steaming hot along with potato-tomato sabzi, matar paneer sabzi, any sabzi, pickle, curd or chutney. Enjoy!

Featured, Pulao recipe, Rice and Pulao, Rice recipes, Tiffin Box Recipe

Green Vegetable Pulao Recipes - Hara Bhara Pulao recipe

Leave a comment

Green Vegetable Pulao Recipes - Hara Bhara Pulao recipe

Green vegetable pulao is a perfect blend of many veggies, desi spices and super scrumptious taste. The use of whole spices like brown cardamom, cinnamon, peppercorns and so on takes the taste of this hara bhara pulao to a different level. Green vegetable pulao is a simple, easy and healthy pulao made from fresh vegetables. This sumptous hara bhara pulao is a one-pot meal which can be prepared very easily and instantly.

The hara bhara pulao goes well with curd, raita or any curry along with a wedge of pickle. You can prepare this pulao recipe whenever you have guests coming in or for any special occasions. Follow this simple recipe for delectable hara bhara pulao recipe with step-by-step pictures and enjoy!

Directions

Getting ready:

Wash the rice thoroughly with water and soak it for half an hour. Drain out the excess water and keep it aside. Remove the stalks from the green coriander and wash its leaves thoroughly with water. Drain out the excess water from them and chop them roughly. Place green coriander in mixer jar along with green chillies and grind them into fine paste. Transfer green masala in a bowl.

Peel the brown cardamom and crush its seeds along with cloves, cinnamon stick and black peppercorns into coarse powder.

green vegetable pulao recipe

Cut each cashew into 2 pieces, place them in a bowl. Cut the lemon into 2 pieces and squeeze out its juice in a bowl using a squeezer.

green vegetable pulao recipeMaking:

Take a microwave safe bowl and pour oil into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take out the bowl from the microwave and add cashews to it. Stir it with a spoon. Place it back in the microwave and roast it for 1 more minute on same temperature.

After 1 minute, take out the bowl. Cashews have roasted, transfer them in a bowl.

green vegetable pulao recipe

Now add cumin seeds into the remaining oil, stir it with a spoon. Place it back in the microwave and roast it for 1 minute on same temperature. After 1 minute, take out the bowl and add coarsely ground spices into it along with ginger, green peas and green beans. Mix everything really well.

green veg pulao recipe

Place the bowl inside the microwave and cook the veggies for a minute. After a minute, take out the bowl and add green masala into it. Mix it really well. Place the bowl inside the microwave and cook it for 1 minute more.

green veg pulao recipe

Then take out the bowl and stir the masala and add soaked rice and salt into it. Mix it really well. Add 2 cups of water, lemon juice and raisins into it. Mix them thoroughly.green veg pulao recipe

Cover the bowl, place it inside the microwave and cook the rice for 10 minutes on highest temperature. After 10 minutes, take out the bowl. Rice is not cooked yet, place it back inside the microwave and cook the rice for 5 minutes more on same temperature. After 5 minutes, take out the bowl. Rice is now cooked aptly, cover the bowl and keep the pulao aside on standing time for 10 minutes.

green vegetable pulao recipe

10 minutes are over, take off the lid. Green vegetable pulao prepared in microwave is now ready, transfer it to a plate.

green vegetable pulao recipeServing:

Garnish this mouth-watering and tantalizing green vegetable pulao with some chopped green coriander and roasted cashews and serve it steaming hot. Enjoy!green veg pulao recipeSuggestion

  • If you want to make green vegetable pulao on flame then take a pressure cooker and add spices in same way and keep stirring continuously, roast the veggies until they turn crunchy and then add green masala into it and roast it for 2-3 minutes. Add rice, water, salt, lemon juice and raisins into it. Mix everything really well. Put the lid on and let the pulao cook until the cooker releases a whistle. After that, turn off the flame, release half of its pressure and let the remaining pressure escapes on its own. When the pressure is settled, green vegetable pulao will be ready.
  • For 3-4 members

Save Print
Green Vegetable Pulao Recipes - Hara Bhara Pulao recipegreen pulao recipe
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup (200 grams)
  • French beans - ¾ cup (chopped)
  • Green peas – ½ cup
  • Green coriander - 100 grams
  • Green chillies – 2
  • Oil/ghee – 3-4 tbsp
  • Cashews – 2-3 tbsp
  • Raisins – 2 tbsp
  • Brown cardamom – 2
  • Black peppercorns – 8-10
  • Cinnamon stick - ½ inch
  • Cloves – 2-3
  • Ginger baton – 1 inch (finely chopped)
  • Lemon – 1
  • Cumin seeds - ½ tsp
  • Salt – 1.25 tsp or to taste
Instructions
  1. Wash the rice thoroughly with water and soak it for half an hour. Drain out the excess water and keep it aside. Remove the stalks from the green coriander and wash its leaves thoroughly with water. Drain out the excess water from them and chop them roughly. Place green coriander in mixer jar along with green chillies and grind them into fine paste. Transfer green masala in a bowl.
  2. Peel the brown cardamom and crush its seeds along with cloves, cinnamon stick and black peppercorns into coarse powder. Cut each cashew into 2 pieces, place them in a bowl. Cut the lemon into 2 pieces and squeeze out its juice in a bowl using a squeezer.
  3. Take a microwave safe bowl and pour oil into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take out the bowl from the microwave and add cashews to it. Stir it with a spoon. Place it back in the microwave and roast it for 1 more minute on same temperature.
  4. After 1 minute, take out the bowl. Cashews have roasted, transfer them in a bowl.
  5. Now add cumin seeds into the remaining oil, stir it with a spoon. Place it back in the microwave and roast it for 1 minute on same temperature. After 1 minute, take out the bowl and add coarsely ground spices into it along with ginger, green peas and green beans. Mix everything really well.
  6. Place the bowl inside the microwave and cook the veggies for a minute. After a minute, take out the bowl and add green masala into it. Mix it really well. Place the bowl inside the microwave and cook it for 1 minute more.
  7. Then take out the bowl and stir the masala and add soaked rice and salt into it. Mix it really well. Add 2 cups of water, lemon juice and raisins into it. Mix them thoroughly.
  8. Cover the bowl, place it inside the microwave and cook the rice for 10 minutes on highest temperature. After 10 minutes, take out the bowl. Rice is not cooked yet, place it back inside the microwave and cook the rice for 5 minutes more on same temperature. After 5 minutes, take out the bowl. Rice is now cooked aptly, cover the bowl and keep the pulao aside on standing time for 10 minutes.
  9. minutes are over, take off the lid. Green vegetable pulao prepared in microwave is now ready, transfer it to a plate. Garnish this mouth-watering and tantalizing green vegetable pulao with some chopped green coriander and roasted cashews and serve it steaming hot. Enjoy

Featured, Indian Regional recipe, Makki roti, Miscellaneous, North Indian recipe, Parantha Recipe, Recipe for Kids, Roti Bread Paratha Recipe, Stuffed parantha, Tiffin Box Recipe

Makki ka Paratha Aloowala - Potato Stuffed corn Meal Paratha

Leave a comment

Makki ka Paratha Aloowala - Potato Stuffed corn Meal Paratha

Makka parantha stuffed with delightful and spicy potato filling is super scrumptious to eat. Makka parantha or roti is a famous Indian bread from the Punjabi cuisine eaten especially during winters along with sumptuous saag. Everyone do relish eating the rotis or chapattis prepared with cornmeal or millet flour. If you stuff these makki paranthas with a spicy-zingy potato stuffing then they will taste super yummy.

These aloo stuffed makki paranthas are ideal for breakfast or brunch. In fact you can pack them in your lunch box, they keep soft even when they are cooled. Many variations can be made to these aloo stuffed makka parantha with adding any other stuffing of your desire. So, try out making these delectable aloo stuffed makka paranthas with this easy to follow recipe and add a new variation to your daily meals. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and mash them finely with the fingers.

makka aloo parathaMaking:

Take maize flour in a big mixing bowl and add wheat flour, salt and crushed carom seeds into it. Mix everything really well. Now add lukewarm water in small portions and knead a soft dough as required for making paranthas. Less than a cup of water is used for kneading this much amount of flour, 2 tbsp of water is left. Cover and keep the dough aside for 10-15 minutes to set.

makka aloo stuffed paratha

Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger, dry mango powder, coriander powder and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready. Adjust the chilly according to taste.

makka aloo stuffed paratha

Dough is ready. Grease the hand with some oil and knead the dough again. Pinch a small sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha.

makka aloo stuffed paratha recipe

Now take some stuffing and make a ball of it, place it on the rolled dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

makka aloo stuffed paratha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha by rolling it gently with the rolling pin. Don’t give too much of pressure while rolling the parantha.

makka aloo stuffed paratha recipe

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Carefully place the rolled stuffed parantha on it and roast it on medium flame.makka aloo stuffed parantha recipe

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.makka aloo stuffed paratha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides.

aloo stuffed makka parantha recipe

Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper or directly to the person. It took 6-7 minutes to roast a parantha. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Aloo stuffed makke paranthas are now ready.

aloo stuffed makka paranthaServing:

Serve these lip-smacking and mouth-watering aloo stuffed makke paranthas steaming hot along with any sabzi, pickle, raita or green coriander chutney. Enjoy!aloo stuffed makka parantha

  • For 4 paranthas
  • Time – 40 minutes

Save Print
Makki ka Paratha Aloowala - Potato Stuffed corn Meal Paratha aloo stuffed makka paratha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Maize flour – 1 cup
  • Wheat flour - ½ cup
  • Salt – more than ¼ tsp
  • Carom seeds – ¼ tsp
  • Potatoes – 4 (boiled)
  • Salt – more than ½ tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Ginger - ½ tsp (grated)
  • Green chilly – 1 (finely chopped)
  • Dry mango powder - ¼ tsp
  • Coriander powder - ½ tsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – for roasting paranthas
Instructions
  1. Peel the boiled potatoes and mash them finely with the fingers. Take maize flour in a big mixing bowl and add wheat flour, salt and crushed carom seeds into it. Mix everything really well. Now add lukewarm water in small portions and knead a soft dough as required for making paranthas. Less than a cup of water is used for kneading this much amount of flour, 2 tbsp of water is left. Cover and keep the dough aside for 10-15 minutes to set.
  2. Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger, dry mango powder, coriander powder and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready. Adjust the chilly according to taste.
  3. Dough is ready. Grease the hand with some oil and knead the dough again. Pinch a small sized guava dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha.
  4. Now take some stuffing and make a ball of it, place it on the rolled dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  5. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha by rolling it gently with the rolling pin. Don't give too much of pressure while rolling the parantha. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Carefully place the rolled stuffed parantha on it and roast it on medium flame.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.
  7. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium-low flame until brown spots appears on both the sides. Parantha is now roasted well. Transfer it on a bowl placed over a plate, napkin paper or directly to the person. It took 6-7 minutes to roast a parantha. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Aloo stuffed makke paranthas are now ready.

Featured, Parantha Recipe, Recipe for Kids, Roti Bread Paratha Recipe, Stuffed parantha, Tiffin Box Recipe

Aloo Stuffed Bajra Paratha - Stuffed Millet Flour Paratha Recipe

Leave a comment

Aloo Stuffed Bajra Paratha - Stuffed Millet Flour Paratha Recipe

Aloo stuffed bajra parantha is a simple yet super scrumptious paranthas prepared with whole wheat flour and stuffed with spicy potato filling. These paranthas are really healthy and simple to prepare. The delightful stuffing of potatoes makes these millet paranthas more delectable. Including millets in our daily diets is always better. These are highly nutritious and healthy.

We have used potatoes for the stuffing, but you can use any other vegetable as well to stuffed these paranthas. Stuffed aloo paranthas make a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! These tempting paranathas remain soft even after cooling down. So, here try out this lip smacking aloo paranthas yourself with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and mash them finely with the back of a spoon.

aloo stuffed bajra paranthaMaking:

Take millet flour in a big mixing bowl and add wheat flour, ½ tsp salt and 1 tsp oil into it. Mix everything really well. Add lukewarm water in small portions and knead soft dough as required for making chapatti or paranthas. Dough is ready. Cover the dough and keep it aside for 10-15 minutes to set. Less than 1 cup and more than ¾ cup of water is used for kneading this much quantity of flour.

aloo stuffed bajra parantha

Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready.

stuffed aloo bajra parantha

To make paranthas, pinch some dough and make 2 small pedas of them. Smoothen a dough ball and dust it with some dry wheat flour. Roll it out into slightly thick chapatti. Similarly, roll out another dough ball into same size chapatti as well. Roll the chapatti by pressing it gently with the rolling pin.

aloo stuffed bajra parantha

Now place some stuffing on the rolled chapatti and evenly spread a thin layer of stuffing. Stuffing should be very fine otherwise paranthas may splatter.
aloo stuffed bajra parantha

Put another rolled chapatti on top and gently press its edges so that they stick together. Lift the parantha very gently and press it with both the hands.

stuffed bajra parantha

Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread it evenly. Put the rolled parantha on it and roast it on medium flame. Let it roast from beneath. Then flip its side and apply 1 tsp oil on top. You can also make parantha in ghee.

aloo stuffed bajra parantha

Now again flip the sides of the parantha and apply 1 tsp oil on the other side as well. Gently press the parantha with the spatula and roast the paranthas on medium flame until brown spots appears on both of its sides.

aloo stuffed bajra parantha

Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate, aluminium foil, napkin paper or directly to the person. Likewise, roll, stuff and roast the rest of the paranthas. Aloo stuffed bajra paranthas are now ready.

aloo stuffed bajra paranthaServing:

Serve these mouth-drooling and luscious aloo stuffed bajra paranthas steaming hot along with green coriander chutney, curd, aloo masala sabzi, aloo matar sabzi or matar gravy sabzi. Enjoy!

Suggestion

  • You can make stuffing of your choice such as fenugreek leaves, bathua, cauliflower or anything else as per your choice or availability.
  • For making 3 to 4 paranthas

Save Print
Aloo Stuffed Bajra Paratha - Stuffed Millet Flour Paratha Recipealoo stuffed bajra parantha
Author: 
Recipe type: Parantha
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Millet flour – 1.5 cups
  • Wheat flour - ½ cup
  • Potatoes – 4-5 (boiled)
  • Oil – 3-4 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Ginger – 1 inch (grated)
  • Green chilly – 1 (finely chopped)
  • Red chilly powder - ¼ tsp
  • Salt – more than 1 tsp or to taste
Instructions
  1. Peel the boiled potatoes and mash them finely with the back of a spoon. Take millet flour in a big mixing bowl and add wheat flour, ½ tsp salt and 1 tsp oil into it. Mix everything really well. Add lukewarm water in small portions and knead soft dough as required for making chapatti or paranthas. Dough is ready. Cover the dough and keep it aside for 10-15 minutes to set. Less than 1 cup and more than ¾ cup of water is used for kneading this much quantity of flour.
  2. Meanwhile, make the stuffing. For this, add salt, red chilly powder, green chilly, ginger and green coriander into the mashed potatoes. Mix everything really well. Stuffing is now ready.
  3. To make paranthas, pinch some dough and make 2 small pedas of them. Smoothen a dough ball and dust it with some dry wheat flour. Roll it out into slightly thick chapatti. Similarly, roll out another dough ball into same size chapatti as well. Roll the chapatti by pressing it gently with the rolling pin.
  4. Now place some stuffing on the rolled chapatti and evenly spread a thin layer of stuffing. Stuffing should be very fine otherwise paranthas may splatter.
  5. Put another rolled chapatti on top and gently press its edges so that they stick together. Lift the parantha very gently and press it with both the hands. Place a tawa on flame. When the tawa gets heated, pour some oil on it and spread it evenly. Put the rolled parantha on it and roast it on medium flame. Let it roast from beneath. Then flip its side and apply 1 tsp oil on top. You can also make parantha in ghee.
  6. Now again flip the sides of the parantha and apply 1 tsp oil on the other side as well. Gently press the parantha with the spatula and roast the paranthas on medium flame until brown spots appears on both of its sides.
  7. Once the parantha gets roasted aptly, transfer it on a bowl placed over a plate, aluminium foil, napkin paper or directly to the person. Likewise, roll, stuff and roast the rest of the paranthas. Aloo stuffed bajra paranthas are now ready.

Featured, Indian Regional recipe, Miscellaneous, North Indian recipe, Parantha Recipe, Roti Bread Paratha Recipe, Stuffed parantha, Tiffin Box Recipe

Gobi Paneer Paratha recipe - Cauliflower Paneer Stuffed Paratha

Leave a comment

Gobi Paneer Paratha recipe - Cauliflower Panner stuffed paratha

Stuffed gobi paneer paranthas make a perfect breakfast or brunch recipe when served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! So, today we have an amazing and lip smacking recipe of stuffed cauliflower and paneer paranthas for you all. The stuffing can vary as per your taste and preference.

Stuffing that we are using here is really simple and easy to make as well as follow. What makes these paranathas so scrumptious and appealing is the cauliflower and paneer stuffing sautéed with peppy desi spices. Gobi paneer stuffed paranthas not only make a perfect breakfast but are ideal for tiffin box as well. These tempting paranathas remain soft even after cooling down. So, here try out this lip smacking gobi paneer stuffed paranthas yourself with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Remove the stalk and leaves on the cauliflower, wash it thoroughly with water and then grate in a bowl.

gobi paneer parantha recipeMaking:

Take 2 cups of wheat flour in a bowl and add ½ tsp salt, add 1 tsp oil into it. Mix well. Add water in small portions and knead soft dough same as required for making chapatti. Almost 1 cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 to 25 minutes to set.gobi paneer stuffed parantha recipe

For making the stuffing, heat 2 tsp oil in the pan. When the oil is hot, add ½ tsp cumin seeds, 1 green chilly (finely chopped), followed by ½ tsp ginger paste or ½ inch ginger (grated), 1 tsp coriander powder and sauté the masala for a while. Keep the flame low to prevent browning of the spices.

gobi paneer stuffed parantha recipe

Now to the spices add grated cauliflower, followed by ½ tsp salt, ¼ tsp red chilly powder and 1/3 tsp mango powder. Mix all the ingredients really well. Stir and sauté for 1 to 2 minutes.gobi paneer stuffed parantha recipe

Later, grate directly the paneer in to the pan. Mix the ingredients really well and sauté for 2 more minutes. Add some green coriander as well. The stuffing is ready, turn off the flame and transfer it out in a plate or bowl.

gobi paneer parantha recipe

After 25 minutes, grease your hand with some oil and knead the dough again. Dough is ready and now start making the paranthas. For this, make a small lump from the dough and roll giving it a round shape. The size of paranthas can be small, big or medium as desired.

gobi paneer stuffed parantha recipe

Now dust the dough ball with some dry flour and roll out the parantha with 3 to 4 inch diameter and top it up with 2 to 3 tsp stuffing. You can increase or decrease the stuffing as desired, but avoid overstuffing them. Stuff the paranthas as per the size of the dough ball.

gobi paneer parantha recipe

Lift the parantha from all sides and seal the stuffing. Press the stuffing so that it spreads evenly all around. Dust again with the dry flour and remove the extra flour.gobi paneer parantha recipe

Place the parantha on the rolling board and roll out thickly, with 6 to 7 inch diameter. Make sure you roll out the parantha very gently else it can break. Also, always roll out the parantha from the corners; it should not be thin in the center.

gobi paneer stuffed parantha recipe

Preheat a tawa for roasting the paranthas. When the tawa is hot, spread some oil over it and place the parantha over the heated.

gobi paneer parantha recipe

Parantha has turned dark on the surface, now flip the side and roast until it gets little brown spots. Now that the parantha is roasted from the other side as well, apply some oil over the upper and then turn the parantha.

gobi paneer stuffed parantha

Apply some oil on this side as well and continue roasting the parantha until it gets golden brown spot on both sides. Paranthas is ready, take it off from tawa and place over a bowl kept above the plate else it can get soggy. Serve the parantha directly as it taste really scrumptious.

gobi paneer stuffed parantha Serving:

Mouth drooling and super scrumptious paneer-cauliflower stuffed paranthas are ready. These tempting paranthas can be served with chutney, pickle, curd, raita or any gravy sabzi as desired.

gobi paneer stuffed paranthaSuggestions:

  • While stuffing the paranthas, seal the stuffing nicely and flatten it gently with your fingers. Very gently roll out a thick parantha.
  • Always roast the paranthas on low-medium flame. It’s important to control the flame.
  • If the tawa cools down, then increase the flame and if the tawa get to hot then reduce the flame, immediately. Paranthas if roasted on low-medium flame then they get crunchy and taste delicious.

Save Print
Gobi Paneer Paratha recipe - Cauliflower Paneer Stuffed Parathastuffed gobi paneer parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Cauliflower – 1 (200 grams)
  • Paneer – 125 grams
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 3 to 4 tbsp
  • Cumin seeds – ½ tsp
  • Green chilly – 1 (finely chopped)
  • Ginger paste – ½ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Mango powder – ⅓ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Remove the stalk and leaves on the cauliflower, wash it thoroughly with water and then grate in a bowl.
  2. Take 2 cups of wheat flour in a bowl and add ½ tsp salt, add 1 tsp oil into it. Mix well. Add water in small portions and knead soft dough same as required for making chapatti. Almost 1 cup of water is used for kneading this much quantity of flour. Cover and keep the dough aside for 20 to 25 minutes to set.
  3. For making the stuffing, heat 2 tsp oil in the pan. When the oil is hot, add ½ tsp cumin seeds, 1 green chilly (finely chopped), followed by ½ tsp ginger paste or ½ inch ginger (grated), 1 tsp coriander powder and sauté the masala for a while. Keep the flame low to prevent browning of the spices. Now to the spices add grated cauliflower, followed by ½ tsp salt, ¼ tsp red chilly powder and ⅓ tsp mango powder. Mix all the ingredients really well. Stir and sauté for 1 to 2 minutes.
  4. ater, grate directly the paneer in to the pan. Mix the ingredients really well and sauté for 2 more minutes. Add some green coriander as well. The stuffing is ready, turn off the flame and transfer it out in a plate or bowl.
  5. After 25 minutes, grease your hand with some oil and knead the dough again. Dough is ready and now start making the paranthas. For this, make a small lump from the dough and roll giving it a round shape. The size of paranthas can be small, big or medium as desired.
  6. Now dust the dough ball with some dry flour and roll out the parantha with 3 to 4 inch diameter and top it up with 2 to 3 tsp stuffing. You can increase or decrease the stuffing as desired, but avoid overstuffing them. Stuff the paranthas as per the size of the dough ball.
  7. Lift the parantha from all sides and seal the stuffing. Press the stuffing so that it spreads evenly all around. Dust again with the dry flour and remove the extra flour.
  8. Place the parantha on the rolling board and roll out thickly, with 6 to 7 inch diameter. Make sure you roll out the parantha very gently else it can break. Also, always roll out the parantha from the corners; it should not be thin in the center.
  9. Preheat a tawa for roasting the paranthas. When the tawa is hot, spread some oil over it and place the parantha over the heated.
  10. Parantha has turned dark on the surface, now flip the side and roast until it gets little brown spots. Now that the parantha is roasted from the other side as well, apply some oil over the upper and then turn the parantha. Apply some oil on this side as well and continue roasting the parantha until it gets golden brown spot on both sides. Paranthas is ready, take it off from tawa and place over a bowl kept above the plate else it can get soggy. Serve the parantha directly as it taste really scrumptious.
  11. Mouth drooling and super scrumptious paneer-cauliflower stuffed paranthas are ready. These tempting paranthas can be served with chutney, pickle, curd, raita or any gravy sabzi as desired.

Featured, Fusion Recipe, Indian Chinese recipe, Indian Regional recipe, Miscellaneous, Pulao recipe, Recipe for Kids, Rice and Pulao, Tiffin Box Recipe

Macaroni Pulao recipe - Pasta Pulao Recipes

Macaroni Pulao recipe - Pasta Pulao Recipes

Macaroni rice pulao is super yummy and tempting dish that kids will surely devour eating. The combination of fresh veggies and freshly ground spices adds nice flavour to the rice recipe. Making this super scrumptious macaroni rice pulao is really quick and easy, if you have leftover rice. This version of macaroni pulao is not so spicy and tangy but you can adjust the spice in the pulao as per your taste buds.

You must have tried making various kinds of pulao this time make this delectable pulao with macaroni or pasta. No sabzi or curry is required to be served along with this pulao as it tastes delicious as it is. We have added stir fried veggies like green peas, capsicum along with few aromatic desi masalas. You can make this pulao for a lunchbox or for your meal on a busy day without much effort and preparations. So, try out this easy to follow recipe of tawa pulao with step-by-step pictures and enjoy!

Directions

Getting ready:

Rinse basmati rice thoroughly with water and soak the rice for ½ an hour. Drain out the excess water from it. Then transfer the soaked rice in a microwave safe bowl followed by 2 cups of water and 1 tsp of oil, place it inside the microwave and cook the rice for 11 minutes. After 11 minutes, rice will be ready.

Pour 3-4 cups of water in a vessel along with 1 tsp oil and ½ tsp salt and place it on flame. When the water starts boiling, add a cup of macaroni into it and cook it on medium flame until it turns soft. After 10 minutes, macaroni will be ready. Don’t over boil the macaroni.

Cut each cashew into 2 pieces. Place them in a bowl.

Making:

Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds into it. Keep the flame on low to avoid burning of the spices. Now add ginger, seeds of black cardamom, cloves, cinnamon and black peppercorns into the pan. Saute the spices and add green peas into it. Cover the pan and cook the green peas for 1-1.5 minutes. Keep stirring in-between.

Then add capsicum into it and saute for 1-1.5 minutes until it turns crunchy. Increase the flame to 1-2 grade.

When the capsicum turns crunchy, add tomatoes into it. Mix it really well, cover and cook it for 2 minutes.

Now add pizza sauce, red chilly powder into the veggies and mix them thoroughly. Adjust the quantity of red chilly powder as per taste. Add salt and cashews as well. Stir to mix it well.

Once everything is mixed well, add boiled macaroni into the veggies. Mix everything really well. Then separate the rice granules and add it to the macaroni. Mix everything really well, use two spoons to mix it easily and quickly.

Everything is mixed well, macaroni pulao is now ready. Turn off the flame and transfer it to a serving plate.

Serving:

Garnish this lip-smacking and finger-licking macaroni pulao with some chopped green coriander and serve it steaming hot. Enjoy!

Suggestions

  • You can take or remove any veggie or dry fruits of your choice.
  • For 3-4 members
Save Print
Macaroni Pulao recipe - Pasta Pulao Recipes
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup
  • Macaroni – 1 cup (boiled)
  • Tomatoes – 2 (finely chopped)
  • Capsicum – 1 (finely chopped)
  • Green peas - ½ cup
  • Cashews – 20-25
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil/ghee – 3-4 tbsp
  • Ginger baton – 1 inch (thinly sliced)
  • Whole spices – brown cardamom – 1, cloves – 4, black peppercorns – 10-11, cinnamon stick - ½ inch
  • Cumin seeds - ½ tsp
  • Salt – 1.5 tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Pizza sauce – 2 tbsp
Instructions
  1. Rinse basmati rice thoroughly with water and soak the rice for ½ an hour. Drain out the excess water from it. Then transfer the soaked rice in a microwave safe bowl followed by 2 cups of water and 1 tsp of oil, place it inside the microwave and cook the rice for 11 minutes. After 11 minutes, rice will be ready.
  2. Pour 3-4 cups of water in a vessel along with 1 tsp oil and ½ tsp salt and place it on flame. When the water starts boiling, add a cup of macaroni into it and cook it on medium flame until it turns soft. After 10 minutes, macaroni will be ready. Don't over boil the macaroni. Cut each cashew into 2 pieces. Place them in a bowl.
  3. Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds into it. Keep the flame on low to avoid burning of the spices. Now add ginger, seeds of black cardamom, cloves, cinnamon and black peppercorns into the pan. Saute the spices and add green peas into it. Cover the pan and cook the green peas for 1-1.5 minutes. Keep stirring in-between.
  4. Then add capsicum into it and saute for 1-1.5 minutes until it turns crunchy. Increase the flame to 1-2 grade. When the capsicum turns crunchy, add tomatoes into it. Mix it really well, cover and cook it for 2 minutes.
  5. Now add pizza sauce, red chilly powder into the veggies and mix them thoroughly. Adjust the quantity of red chilly powder as per taste. Add salt and cashews as well. Stir to mix it well.
  6. Once everything is mixed well, add boiled macaroni into the veggies. Mix everything really well. Then separate the rice granules and add it to the macaroni. Mix everything really well, use two spoons to mix it easily and quickly. Everything is mixed well, macaroni pulao is now ready. Turn off the flame and transfer it to a serving plate.
  7. Garnish this lip-smacking and finger-licking macaroni pulao with some chopped green coriander and serve it steaming hot. Enjoy!
Featured, Indian Regional recipe, Pulao recipe, Rice and Pulao, Tiffin Box Recipe

Cholia Pulao Recipe - Green Channa Pulao Recipe

Leave a comment

Cholia Pulao Recipe - Green Channa Pulao Recipe

Choliya pulao is a simple, easy and healthy pulao made from fresh green chickpeas or hara chana. Cholia pulao is a one-pot meal which can be prepared very easily and instantly. You can prepare it for your guests at any get-together. Your friends and family can never have enough of this pulao. Even your kids will keep asking for more and more.

You can prepare this dish for breakfast, lunch or dinner as this one pot meals is highly nutritious and easy to prepare. This green chana pulao recipe that we are sharing today is going to be really appealing to some who are looking for a super quick and nutritious rice dish. Here is a simple and easy to follow vegetable dalia pulao recipe for you all with step-by-step pictures. Go ahead and try out making this healthy pulao recipe at your home today!

Directions

Getting ready:

Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Wash the green chickpea as well. Peel the black cardamom and crush it along with cinnamon stick, cloves and black peppercorns into fine powder.

Cut the lemon into half and squeeze its juice in a bowl.

Making:

Place a pan on flame and pour the oil into it. When the oil gets heated, add green chickpea and carrot into it. Saute for a while, cover and cook them for 3-4 minutes on low flame. After 3 minutes, check the green chickpeas and carrot. They have turned little tender. Transfer them in a bowl.

Add cumin seeds into the remaining oil followed by crushed spices, ginger and green chillies. Saute everything for a while.

Now add soaked rice and salt into the spices. Keep stirring continuously for 2 minutes until the rice gets coated with the masala well. You can add red chilly powder also.

When the rice is mixed well into the spices, add 2 cups of water into it. Mix it really well. Cover the pan and cook the rice for 5 minutes on low flame. Check later.

After 5 minutes, check the rice. Take off the lid, rice has puffed up slightly. We have cooked the rice for 15 minutes on low flame and checked at regular interval of 5 minutes. Now add fried green peas and carrots into it along with lemon juice and chopped green coriander. Mix everything really well. Cover and cook the rice for another 3-4 minutes on low flame.

After 3-4 minutes, remove the lid. Pulao is now ready, turn off the flame. Cover the pulao and leave it as it is for 10-15 minutes. After 10 minutes, take off the lid and transfer the pulao on a serving plate.

Serving:

Garnish this tantalizing and mouth-drooling green chickpea pulao with green coriander sprigs and serve it steaming hot as it is. Enjoy!

Suggestion

  • You can add any veggie of your choice or availability such as cauliflower, capsicum, bean, etc.

Save Print
Cholia Pulao Recipe - Green Channa Pulao Recipe
Author: 
Recipe type: Pulao recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup
  • Green chickpea – 1 cup
  • Carrot – 1 (chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil/ghee – 3-4 tbsp
  • Lemon – 1
  • Green chillies – 2 (sliced longitudinally)
  • Ginger baton – 1 (sliced longitudinally)
  • Brown cardamom – 2
  • Cinnamon stick – 1 inch
  • Cloves – 3-4
  • Black peppercorns – 8-10
  • Cumin seeds - ½ tsp
  • Salt – 1.5 tsp or to taste
Instructions
  1. Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Wash the green chickpea as well. Peel the black cardamom and crush it along with cinnamon stick, cloves and black peppercorns into fine powder.
  2. Cut the lemon into half and squeeze its juice in a bowl.
  3. Place a pan on flame and pour the oil into it. When the oil gets heated, add green chickpea and carrot into it. Saute for a while, cover and cook them for 3-4 minutes on low flame. After 3 minutes, check the green chickpeas and carrot. They have turned little tender. Transfer them in a bowl.
  4. Add cumin seeds into the remaining oil followed by crushed spices, ginger and green chillies. Saute everything for a while. Now add soaked rice and salt into the spices. Keep stirring continuously for 2 minutes until the rice gets coated with the masala well. You can add red chilly powder also.
  5. When the rice is mixed well into the spices, add 2 cups of water into it. Mix it really well. Cover the pan and cook the rice for 5 minutes on low flame. Check later.
  6. After 5 minutes, check the rice. Take off the lid, rice has puffed up slightly. We have cooked the rice for 15 minutes on low flame and checked at regular interval of 5 minutes. Now add fried green peas and carrots into it along with lemon juice and chopped green coriander. Mix everything really well. Cover and cook the rice for another 3-4 minutes on low flame.
  7. After 3-4 minutes, remove the lid. Pulao is now ready, turn off the flame. Cover the pulao and leave it as it is for 10-15 minutes. After 10 minutes, take off the lid and transfer the pulao on a serving plate. Garnish this tantalizing and mouth-drooling green chickpea pulao with green coriander sprigs and serve it steaming hot as it is. Enjoy!

Featured, Miscellaneous, Pasta/Macaroni Recipe, Recipe for Kids, Snacks, Tiffin Box Recipe

Cheesy Vegetable Pasta recipe - Veggie pasta and Cheese

Leave a comment

Cheesy Vegetable Pasta recipe - Veggie pasta and Cheese

Cheesy pasta is a super yummy pasta recipe that kids relish eating. This cheesy pasta is all about creamy sauce, chewy pasta and lots of cheese. Whatever is the reason, whatever is the occasion; a bowl of this cheesy and creamy pasta is always a pleasure and treat to your taste buds. Pasta in white sauce and cheese is an instant, quick recipe which tastes yummylicious when served hot.

We usually make pasta or macaroni at our home because of its high demand, especially with kids. Also, when you are not in the mood to cook too time consuming meal, then white sauce cheesy pasta is a great option. This easy cheesy vegetable pasta is a recipe that your kids will like eating for sure. It’s a good way to include some veggies in your fussy kid’s diet. Here is the most classic, easy and basic recipe with step-by-step pictures to make rich, delicious and scrumptious cheesy pasta at your home. Enjoy!

Directions

Getting ready:

Take 3 to 3.5 cups of water and 1/2 tsp salt in any vessel for boiling the pasta. Cover the vessel so that the water starts simmering quickly.

Rinse the capsicum thoroughly and chop it in little long chunks, equal to the size of a pasta. Cut the capsicum diagonally.

Making:

Drop the pasta in simmering water, followed by 2 tsp oil. Now let the pasta cook until they get tender and soft. Keep the flame medium but keep stirring it at regular intervals. Within 8 minutes the pasta gets cooked. Press the pasta to check if it turned soft. Turn off the flame now.

Pass the pasta through a sieve to drain out the excess water. Keep the pasta in the sieve and later cook the pasta along with cheese.

Heat 1 tbsp butter in the pan. When the butter melts, add the chopped capsicums to it and sauté for a minute or two until crunchy. Once the capsicum turns crunchy, transfer them to a plate.

Now add the remaining butter to the pan as well and let it melt. To it add 1 tbsp refined flour and sauté for a while on low flame until there is little change in the color of refined flour.

After this add 1 cup milk to it and keep stirring constantly to avoid formation of lumps. Keep the flame medium and let it simmer until you see gentle boil in the milk. White sauce is now done and ready.

Now add ¼ cup grated cheese to the pan, followed by ¼ tsp salt. Then add 5 to 6 coarsely crushed black peppercorns to it, followed by boiled pasta. Reduce the flame to minimum and add roasted capsicum as well.

Stir and mix everything really well until the pasta is coated well with the sauce. Then add some oregano to the pasta and mix well. Cheesy pasta is now done and ready.Serving:

Transfer the pasta to a serving plate and garnish the pasta with some oregano. Lip smacking, creamy and cheesy pasta is ready to serve. Serve it steaming hot and relish eating.

Save Print
Cheesy Vegetable Pasta recipe - Veggie pasta and Cheese
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pasta – 1 cup (100 grams)
  • Milk – 1 cup
  • Green capsicum – 1
  • Mozzarella cheese – ¼ cup (40 grams) (grated)
  • Butter – 2 tbsp
  • Refined flour – 1 tbsp
  • Oil – 2 tsp
  • Black pepper – 5 to 6 (coarsely crushed)
  • Oregano – ¼ tsp
  • Salt – ¾ tsp or to taste
Instructions
  1. Take 3 to 3.5 cups of water in any vessel for boiling the pasta. Cover the vessel so that the water starts simmering quickly. Rinse the capsicum thoroughly and chop it in little long chunks, equal to the size of a pasta. Cut the capsicum diagonally.
  2. Drop the pasta in simmering water, followed by 2 tsp oil. Now let the pasta cook until they get tender and soft. Keep the flame medium but keep stirring it at regular intervals. Within 8 minutes the pasta gets cooked. Press the pasta to check if it turned soft. Turn off the flame now.
  3. Pass the pasta through a sieve to drain out the excess water. Keep the pasta in the sieve and later cook the pasta along with cheese.
  4. Heat 1 tbsp butter in the pan. When the butter melts, add the chopped capsicums to it and sauté for a minute or two until crunchy. Once the capsicum turns crunchy, transfer them to a plate.
  5. Now add the remaining butter to the pan as well and let it melt. To it add 1 tbsp refined flour and sauté for a while on low flame. There is little change in the color of refined flour. After this add 1 cup milk to it and keep stirring constantly to avoid formation of lumps. Keep the flame medium and let it simmer until you see gentle boil in the milk. White sauce is now done and ready.
  6. Now add ¼ cup grated cheese to the pan, followed by ¼ tsp salt. Then add 5 to 6 coarsely crushed black peppercorns to it, followed by boiled pasta. Reduce the flame to minimum and add roasted capsicum as well.
  7. Stir and mix everything really well until the pasta is coated well with the sauce. Then add some oregano to the pasta and mix well. Cheesy pasta is now done and ready. Transfer the pasta to a serving plate and garnish the pasta with some oregano. Lip smacking, creamy and cheesy pasta is ready to serve. Serve it steaming hot and relish eating.