Category Archives: Main Course

Kids Special Menus, Main Course

Palak Biryani

Palak Biryani
Ingredients
Bell pepper (red, green, yellow)
2 Cups of Boiled Basmati Rice
A Cup of blanched Palak puree
3 to 4 Garlic pods,
1 inch Ginger
1/2 cup Chopped Onion,
1/4 cup Chopped Tomato, (Remove seeds)
1/2 cup Chopped Finely Carrot
1/2 cup Coriander Leaves,
Salt to taste,
1/2 Cup Curd
1/2 tsp garam masala
Red Chilli powder, Cumin Seeds, Asafoetida
1 to 2 Chopped Green Chillies (optional )
Fresh Coriander Leaves

Method
In a hot pan, add oil, jeera, asafoetida, chopped onions and saute for 3 to 4 min till light brown. Add green chillies (optional), bell pepper, carrot and coriander leaves. Saute for another 2 min. Add tomatoes and stir again.
In dahi, add garam masala, chilli powder and mix well. Now add the dahi mixture and saute. After 2 mins, add palak puree (while grinding the blanched palak I added garlic and ginger). Saute till all the masalas are mixed and properly cooked. The mixture should be semi dry when you have to add rice. Now mix well. Serve hot with your choice of raita, papad and pickle.

Kids Special Menus, Main Course

Palak Dudhi Paratha with Stuffed & Baked Baingan

Baked Baingan & Palak Dudhi Paratha

Ingredients
7 to 8 Baingan (Brinjal/Eggplant) washed and slit for the stuffing
3 Tbsp Besan
1 Tbsp Rice Flour
1/2 Tsp Turmeric Powder
1 Tbsp Red Chilli Powder (as per taste)
1 Tbsp Dania Jeera Powder,
1 Tbsp Oil
A Pinch of Fennel Seed Powder
1/4 Tsp Hing
Salt to taste
Little jaggery (as per taste – optional)

For Palak and Dudhi Paratha
2 Cup Wheat Flour
1 Cup Blanched Palak puree (grind with ginger and green chilly )
1/2 Cup Grated Dudhi
Salt to taste

Method for Baked Baingan
In a bowl, mix all the ingredients for stuffing and stuff the Brinjal. In a baking tray, arrange the stuffed brinjal and spray some oil over it. Now, for seasoning add little Oil, Mustard seeds, Jeera, Hing, Curry leaves and remaining stuff masala. Stir for 1 minute. Sprinkle some water again and stir. Pour this mixture on the baked brinjal.

For Palak Doodhi Paratha
In a large bowl take wheat flour, grated dudhi (bottle gourd) salt, spinach puree, knead to a semi soft dough. No need to add water except if required, add little. Dudhi contains water. Now, divide the prepared dough equally to make small balls, flatten the balls slightly and roll out parathas. Roast the both side till cooked and has a golden brown look.

Serve hot.

Main Course

Mango Sasive

Mango Sasive
Ingredients
3 to 4 mangoes (medium size)
1 cup Coconut scrapped
2 to 3 Red chillies
1 Green chilly (Use if you like more spicy)
1 tbsp Coriander seeds
1/2 tbsp Jeera seeds
1 tsp Mustard seeds
1 Onion (optional)
5 to 6 Curry leaves

Seasoning
1 tsp Mustard seeds
Pinch Hing
1 tsp Jeera seeds
1 tsp Urad dal
Curry leaves
1 Red chilly (whole )
Jaggery as per taste, (depend how much the mango is tangy)

Method
First of all peel the mangoes, and remove the juice. Keep the seed aside with some mangoes (do not remove all mangoes from seed). In a pan, roast dry masala with coconut. Once cool, grind with little water, make a fine paste.
Heat a kadai, add the mango puree with seed, add salt and boil for 2 minutes, now add grind masala stir properly. Add jiggery. Taste it. It should spicy sweet and sour in taste. Now add the tadka of mustard, jeera, asafoetida, red chilly, curry leaves and pour on mango curry. Serve hot with steamed rice.

Breakfast, Main Course, Snacks

Radish Paratha

Radish Paratha

Ingredients

Wheat Flour Dough
½ cup Red Radish grated
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 pinch Asafoetida
½ tsp Cumin Seeds
Salt to taste
Coriander leaves for garnish

Method
For stuffing
Mix all the ingredients. Radish has natural water content, so you will require less water while kneading the dough. Add some wheat flour, make a proper stuffing so you can roll out a paratha.  Take a medium sized ball of dough on the rolling board dusted with wheat flour, roll the dough to make medium size paratha and put the stuffing on the paratha. Place another paratha and roll it again. Take care that they stick together. The parathas have to be rolled gently. Roast till both the sides of the paratha are golden brown. Apply ghee or oil on the paratha and serve hot.

Note

We need not boil or cook the radish. Using it directly retains its taste.

 

 

Main Course

Lasooni Cheese Paratha

Ingredients

Whole wheat flour
1 tsp oil for kneading the dough
Ghee for cooking
Salt as per taste

For the stuffing
1 cup grated cheese
1 tbsp red chilli and garlic paste
1 /2 cup chopped coriander leaves

Method
Take 1 cup of flour, add salt, oil water and knead into soft dough. Prepare the dough as for roti. Keep it aside. For stuffing in a bowl add grated cheese, red chilli – garlic chutney, chopped coriander leaves. Mix gently, the stuffing for paratha is ready. Now make equal sized balls out of the dough. Roll it out into small roti, place a tbsp of stuffing on top. Lightly close the roti from all sides. Dust wheat flour and roll out paratha very gently. Heat a flat pan (tawa) and put the rolled paratha on it. Roast it till on both sides till golden brown. Apply oil or butter or ghee on both the sides. Serve hot with green chutney or curd.

Note
Soak dry red chillies for half an hour. When grinding it add some garlic pods and make a smooth paste. This can be refrigerated and used for a variety of recipes.