Ajwain / Mint / Coriander Leaves Paratha

Ajwain / Mint / Coriander Leaves Paratha it is so filling and tasty that you can have any day. Actually it is so easy to get this simple paratha recipe right. All the ingredients you can find any in your kitchen. 

INGREDIENTS

• Atta flour- 2 cups
  
• Ghee (melted) - 1 teaspoon
• Ajwain leaves – 1 small cup
• Mint leaves - 1 small cup
• Coriander leaves – 1 small cup
• Green chillies - 6
• Salt - 1 teaspoon
• Oil (for frying) - as required

METHOD

1. Mix salt and ghee to Atta flour.
2. Grind Ajwain, Mint, Coriander leaves and green chillies without water. 
3. Add the grinded mix to flour.
4. Sprinkle water and gather flour gradually.
5. Knead to smooth dough.
6. Give a rest for 5 to 10 minutes.
7. Make balls and roll out.
8. Fry chapatis on hot tawa using a Teaspoon of oil for each chapati.

You can serve with Ajwain chutney. 

Ajwain Leaves rasam (soup)

Ajwain leaves rasam or soup one recipe that you can have during cold and fever. This recipe can be prepared with or without dal but by addition cooked dal enhances the taste of this rasam.

Ingredients: 

• 8-10 Ajwain leaves 
• 2 medium sized tomato
• 1/2 lemon sized tamarind
• 1/2 lemon sized Jaggery
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 red chilli
• 1/2 tsp crushed pepper corns
• 1/4 tsp turmeric powder
• 1 green chili
• 4-5 curry leaves
• 2 tsp cooking oil / ghee
• Salt as per your taste.

Instructions:

1. Wash and chop Ajwain leaves and tomato. Also keep all other ingredients ready.
2. Next heat a frying pan. Add in oil, broken red chili, mustard seeds and cumin seeds. 
3. When the mustard seed splutters add in slit green chili and curry leaves. Followed by add in crushed black pepper and turmeric powder. Saute for few seconds.green chili and curry leaves for rasam
4. Add chopped tomato and fry until tomatoes are soft.
5. Add in finely chopped Ajwain leaves and fry until leaves are soft.
6. Add salt, tamarind extract and jaggery. Also add in required water.
7. Bring it to boil. 
8. Serve it with hot rice. 

Ajwain leaves chutney

The aromatic Ajwain seeds are used in adding flavour to a number of desi drinks, curries and even breads like parathas. It is also revered in Ayurveda for its numerous health benefits, you check this link for Ajwain leaves health benefits. But not a lot of people know about Ajwain leaves also are used in culinary.

Ajwain leaves chutney 

• Ajwain leaves – 10 leaves
• Coconut – 1/2 cup (grated) (optional if you want to have it raw chutney)
• Urad dal – 2 tbsp (optional if you want to have it raw chutney)
• Red chilies – 2 (optional if you want to have it raw chutney)
• Green chilies – 2
• Tamarind piece – a tiny piece (a marble size)
• Oil – 1 tsp (optional if you want to have it raw chutney)
• Salt – to taste
• Mustard seeds – 1 tsp(optional if you want to have it raw chutney)
• Curry leaves – few (optional if you want to have it raw chutney)
• Asafoetida– 1/4 tsp(optional if you want to have it raw chutney)

PROCEDURE  –

Raw chutney procedure

1. Clean the leaves and keep in water for few minutes.
2. In mixer jar add green chillies, ajwain leaves, tamarind piece and salt.
3. Grind the chutney using just enough water .

Tempered chutney procedure

1. Clean the leaves and keep in water few minutes.
2. In a pan, heat 1 tsp of oil and add the  urad dal, red chilies and green chilies. Fry them until the lentils turn slightly brown.
3. Now add the cleaned ajwain leaves to the pan and fry it low flame until the leaves wilt a little bit (about 5 minutes).
4. Add the grated coconut and the tamarind piece and give it a quick stir. Turn off the flame and let the mixture cool down.
5. Grind the chutney using just enough water and required salt.
6. Heat a small pan and heat 1 more teaspoon of oil. Add the tempering ingredients and let it fry. Add the tempering to the chutney and mix well.

Serve with idli or dosa!

atta choco biscuits recipe

Just 5 ingredient atta choco biscuit recipe

Ingredients

1. 2 cup atta

2. 1/4 cup ghee

3.  1/2 cup powdered sugar

4. 2 cup lukewarm water

5. White sesame seed

6. Oil for fry 

Steps

1. Mix melted ghee, powdered sugar, and water until it get dissolved.

2. Add atta and mix well and make a soft dough

3. Keep aside for 10 minutes

4. Rollout the dough and use cookies cutter 

5. Deep fry the cookies in oil and make sure oil is not very hot still golden brown.

Beetroot Coconut Burfi

Ingredient

1)      Beetroot – 1 cup ( grated)

2)      Dry coconut – 1 cup (grated)

3)      Sugar – ½ cup

4)      3 tablespoon ghee

5)      ½ teaspoon cardamom powder

6)      Water – ½ cup

Optional:

1)      Cashew nut 5 to 10 (rough chopped)

2)      Almond 4 to 7 (rough chopped)

Method:

1)      Heat a pan or kadai and ghee.

2)      When the ghee is melted add grated beetroot and sauté it still it become dry, and keep aside.

3)      Take another pan and add water, sugar and cardamom powder and boil it till form a light consistency of sugar syrup.

4)      Now add beetroot into sugar syrup and cook for 3 to 4 minutes.

5)      Add dry coconut and cook for another 2 to 4 minutes. And Switch off the gas.

6)      Take a try and grease with 1 tablespoon ghee and spread the mixture evenly.

7)      Add cashew nut and almond over the mixture.

8)      After 15 to 20 minute or when the mixture is almost half set cut in desired shape and let it set fully. (Also you can refrigerate it).

Basic Cooking Techniques

• BARBECUE:  To roast slowly, usually basting with highly seasoned sauce. It can be done on a stationary or rotating skewer.
• BASTE: To moisten meat or other foods while cooking by covering surface with melted fat and fruit juice or sauce.
• BATTER: A mixture of flour and water thick enough to stir and thin enough to drop from a spoon.
• BEAT: To make a mixture smooth by introducing air with a brisk regular motion.
• BRAISE: To cook slowly in a covered pan, with a small amount of liquid. can be used for meat or vegetables.
• BLEND: To mix thoroughly two or more ingredients.
• BLANCH: To partially cook vegetables in a boiling water. This may serve to soften the skins of vegetables of easier removal, or to prepare vegetables for canning or preserving.
• BOQUET GARNING: A French cooking method of trying whole herbs into a piece of cheese cloth, securing it with cotton string and using it flavor soups, sauces and other dishes.
• CANDIED: A process of cooking in a syrup or in sugar .Sometimes the syrup is kept moist and sometimes is dried and crystallized.
• CHOP: To cut to small even pieces with a knife.
• CASSEROLE:  A vessel usually with a cover in which food can be baked and served.
• CHUTNEY: A curry accompaniment which may be raw or cooked made of fruit, vegetable or nuts.
• CARAMELIZE: To cook until the sugar in the food has browned, but it is not burnt. This process brings out sweetness and color in the food.
• CREAM: A method used in baking, in which sugar and butter are combined in small amounts, mixing thoroughly between additions. This method incorporates air into sugar/butter mixture and makes for a tender baked product.
• COAGULATION: To change from a fluid to a thickened jelly, clot or curd.
• CUT IN: To distribute solid fat or cheese into dry ingredients by use of pastry blender.
• DOUGH: A mixture of flour and liquid thick enough to knead or roll but too stiff to stir or pour.
• DASH: Less than 1/8 teaspoon of an ingredient.
• DOUBLE BOILER: A set of two saucepans so made that one pan can be inserted in the other to allow space between pans.
• DREDGE: To coat meat or vegetables in a dry mixture such as flour or breadcrumbs, prior to cooking.
• DEGLAZE: To pour water or wine into a hot pan where meat has been cooked. The process loosens the browned crumbs in the pan, and may provide a base for gravy or sauce.
• FLAMBE: To ignite warmed spirits in a pan of food, often a dessert, for effect, and to caramelize the dish.
• FOLD: To gently incorporate the ingredients together, usually with a scraper or spoon. Often used to blend whipped cream with other ingredients.
• GRIND: To reduce to particles by cutting or crushing.
• GRILL: To cook by direct heat.
• GLACE: To coat with a thin sugar syrup cooked to the crack stage.
• HOMOGENIZE: To break into regular sized small particles.
• HYDROGENATION: A process in which hydrogen is combined with an unsaturated compound to form a solid.
• ICING: Coating of finely ground sugar and water or white of egg for cakes.
• JULIENNE: Food cut in long thin strips.
• LUKEWARM: To heat to 95 F or when sprinkled on palm side of the wrist , will not feel warm.
• MALT: Sprouts of moist grains which have been heated, dried and ground into a flour.
• MARINATE: To make food stand in a liquid like vinegar or curd before further processing.
• MINCE: To cut or chop into very small pieces.
• MIX: To combine ingredients in any way that effects a distribution.
• MONOSODIUM GLUTAMATE: A chemical added to food enhance flavor.
• PARCH: To brown by means of dry heat.
• PARE: Cut off outside covering.
• PARBOIL: To boil until partially cooked.
• POACH: To cook in hot liquid in a way that the shape of food is retained.
• PICKLE: Fruit or vegetable which is preserved in vinegar, lime or oil with salt and spices.
• PRESSURE COOKER: An airtight container for cooking food under steam pressure at a high temperature.
• SAUCE PAN: A covered cooking utensil with one handle.
• SAUTE: To brown or cook in a small amount of fat.
• SCALD: To dip food in boiling water.
• SCALLOP: To bake food with a sauce pan.
• SEAR: To brown meat all over to create a crust, to be finished with another cooking method.
• SOLUTION: Uniform liquid blend containing a solid and a liquid.
• STIR: To mix food materials with a circular motion.
• STEEP: To allow a substance to stand in liquid.
• SKEWER: To string on wooden or metal rods for cooking.
• SEASONING: To add spices or herbs to food to provide flavor and make it more palatable.
• SHERBET: A frozen dessert composed of fruit juice or pulp, sugar and water or milk .Egg white or gelatin may be added to improve the consistency.
• STERILIZE: To destroy the microorganisms by use of high temperature with steam or boiling liquid.
• SPECIFIC GRAVITY: The weight of a volume of substance in relation gravity to the weight of an equal volume of water.
• SWEAT: To slow cook vegetable in a covered pan until they are soft, but still hold their shape. This is often done with Garlic or onions.
• TOAST: To brown by means of dry heat.
• TEMPER: To gently heat a food, often before adding it to a hotter substance. One example is adding a teaspoon or so of hot sauce to beaten eggs. The mixture is blended and then added to the sauce. This keeps the eggs from curdling. The method is also used in candy making chocolate.
• ROLLING BOIL: When a liquid is boiling and cannot be stirred down to below boiling point.
• ROUX: A mix of flour and oil together until the flour is browned. Used a s abase for cajun dishses such as gumbo.
• WARM: To raise temperature to 105- 115 F
• WHEY: The liquid residue of milk after removal of the casein and most of the fats.
• WHIP: To beat rapidly to incorporate air and produce expansion.

Spinach (PALAK) PANEER BHURJI

Ingredients:

• Panner 250 gms (grated)
• Spinach 5 to 6 leafs (puree without water)
• Onion 2 small (chopped) 
• Tomatoes 3 small (chopped)
• Green chilies (2) finely chopped)
• Cumin seeds – 1 tbsp
• Ginger Garlic paste –  tbsp
• Turmeric powder / Garam masala – 1 tbsp each
• Salt for taste
• Oil

Method:

• Heat oil in a pan, add the cumin seeds and sort for 1minute.
• Add onions and sort still it turn golden brown and then add ginger garlic paste, sort for another 1 minutes.
• Now add the spinach puree, chillies and tomatoes and cook for 5 minutes.
• Add turmeric powder, garam masala powder, salt and cook for 1 minute.
• Add now grated paneer and fry for 5 minutes till the paneer blends into the masala.
• Garnish with chopped coriander and serve hot.