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Ingredients
1 cup roughly chopped and 1
parboiled mixed vegetables Parboiled
(carrots , cauliflower , etc.) (, , )
3/4 cup boiled and mashed potatoes 3/4
1 tbsp ghee 1
1 tsp caraway seeds (shahjeera) 1 (shahjeera)
1/2 tsp finely chopped ginger (adrak) 1/2 (adrak)
1 tsp finely chopped green chillies 1
1/4 tsp turmeric powder (haldi) 1/4 ()
1 tsp chilli powder 1
salt to taste
2 tbsp chopped mint leaves (phudina) leaves 2 (phudina)
2 tbsp finely chopped coriander (dhania) 2 tbsp ()
1/4 cup bread crumbs 1/4 crumbs
1/2 tsp cardamom (elaichi) powder 1/2 ()
1/4 cup grated paneer (cottage cheese) 1/4 grated ()
1/4 cup mava (khoya) 1/4 MAVA ()
1/2 cup chopped and browned onions 1/2
a pinch freshly ground black pepper powder
oil for cooking
Method
1. Combine the mixed vegetables and the potatoes in a mixer and grind till coarse.
2. Heat the ghee in a pan and add the caraway seeds. .
3. When the seeds crackle, add the ginger, green chillies, the ground mixture, turmeric powder, chilli powder and sa
4. Add the mint leaves and coriander and saut for another minute. saute .
5. Remove from the flame and allow the mixture to cool. .
6. Add the paneer, khoya, browned onions and bread crumbs and mix well. , ,
7. Divide the mixture into 20 equal portions and shape each portion into a flat, oval kebab. 20
8. Heat a non-stick pan and cook each kebab, using a little oil, till both sides are golden brown in colour or cook on
9. Drain on an absorbent paper and serve hot
by Tarla Dalal
Vegetarians don't have to miss out on kebabs. . These delicious and healthy chana dal seekh kebab
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Ingredients
1/2 cup chana dal (split Bengal gram) 1/2 ( )
1 1/2 cups cubed and boiled raw banana 1 1/2 cubed
1/2 cup chopped cabbage 1/2
2 tsp finely chopped green chillies 2
1/2 tsp dried ginger (soonth) powder 1/2 (soonth)
1/4 cup chopped mint leaves (phudina) 1/4 (phudina)
1 tbsp chaat masala 1
1/4 tsp garam masala 1/4
3 tbsp oil 3
salt to taste
oil for grilling grilling
For serving
Green Chutney
Method
1. Heat 1 tbsp of oil in a pan, add the chana dal and saut it over a low flame till it is light pink in colour.
2. Cool and grind the chana dal to a powder. . Keep aside. .
3. In another pan, heat the remaining 2 tbsp of oil and saut the cabbage and green chillies well. , 2 tb
4. Add in the dry ginger powder and raw bananas and mix well. .
5. Cool and grind to a coarse paste along with the mint without using any water.
6. Combine the chana dal powder, raw banana mixture, chaat masala, garam masala and salt and mix well.
7. Divide into 4 equal portions and shape them into kebabs on metal skewers that are 100 mm. 4
8. Brush each kebab with a little oil. .
9. Grill over a charcoal or electric barbeque till they are lightly browned on all sides. barbeque
10. Serve hot with green chutney. .
Tips
1. You could use greased unsharpened pencils instead of skewers and cook the kebabs on a tava (griddle) if you do
by Tarla Dalal
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Ingredients
Other ingredients
2 tbsp milk for sprinkling 2
Method
For the kebabs
1. Combine all the ingredients for the kebabs, except the cashewnuts, in a bowl and mix well. ,
2. Divide the mixture into 10 equal portions and shape each portion into a small round kebab. 10
3. Press a little in the centre of each round to make a depression, place half a cashewnut and again shape them into
4. Roll each kebeb in bread crumbs so that the kebabs are evenly coated from all sides. kebeb
5. Heat the oil in a kadhai and deep-fry the kebabs a few at a time. kadhai - .
1. Heat the ghee in a kadhai, add the ginger-garlic paste, chilli powder and kitchen king masala and cook for 2 minu
2. Add the browned onion paste and salt and saut for 2 minutes on a low flame.
How to proceed
1. Add the kebabs in the pan with the prepared masala and toss gently so that the masala coats all the kebabs well
2. Place the kebabs in a serving dish, sprinkle milk on top and serve immediately. ,
RECIPE SOU
Makai Galouti
by Tarla Dalal
A vegetarian adaptation of the Galouti kebab. Galouti . The specialty of a Galouti kebab is its ability t
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Ingredients
oil for deep-frying
3/4 cup chopped onions 3/4
2 tbsp ghee 2
2 tbsp grated ginger (adrak) 2 tbsp grated (adrak)
1 1/2 tsp crushed green chillies 1 1/2
1/2 tsp turmeric powder (haldi) 1/2 ()
Method
1. Heat the oil in a kadhai and deep-fry the onions till they are golden brown. kadhai
2. Heat the ghee in a pan, add the ginger and green chillies and saut for 30 seconds. ,
3. Add all the remaining ingredients and cook for 3-4 minutes. 3-4 .
4. Divide the mixture into 10 equal portions and shape each portion into flat round kebabs. 10
5. Heat the oil in a kadhai and deep-fry the kebabs till golden brown. kadhai . D
RECIPE SOU
00
Procedure : :
Here is the detail procedure of making Awadhi Dum Aloo.... .... Boil potato a day before & keep in frid
need to prick. , . Then either deep fry or pan fry till golden.
ginger garlic paste & fry till golden. . Add tomato puree & cook on low med stirring ti
. Mix & cook till oil again separates. . Now add salt, green chili & potato, mix gently &
mix gently & cook for 10 more min on low med heat till gravy is thick. , 10
Try out this mouthwatering Awadhi recipe. mouthwatering .
Ingredients: :
500 gm boneless goat meat 500
500 gm yoghurt 500
1 tsp ground pepper 1
Salt to taste
1 tsp turmeric powder 1
3 tbsp each of garlic and ginger paste 3
3 green chilies finely chopped 3
4 tbsp mustsrd oil 4 mustsrd
3 medium-sized onions, sliced 3 ,
1 tbsp garam masala 1
2tsp coriander powder 2tsp
2 tsp cumin powder 2
4 bay leaves 4
500 gm diced tomatoes 500 diced
3 tbsp finely chopped coriander leaves 3
Procedure: :
Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chilies together. , , ,
Marinate the meat in this mixture for 1 hour. 1 .
Heat oil in a deep bottomed pan and fry onions and remaining ginger and garlic pastes for a few minutes
Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from
Add the marinated meat and cook till most of the liquid has evaporated. .
Garnish with chopped coriander
Paratha/Par
Min
Place of origin -
Region or state
Main ingredient(s) ()
It is one of the most popular unleavened flat-breads in Indian cuisine , Pakistani cuisine and Bengali cu
Contents
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2
3
4
5
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[ edit ] Types [ ]
Aloo (pronounced Aalu) paratha (stuffed with spicy boiled potato and onions mix) [ 4 ] ( Aalu)
Tomato paratha (stuffed with tomatoes) ( )
Channa Dal paratha (stuffed with channa dal) ( )
Paneer paratha (stuffed with cottage cheese) ( )
Dal paratha (stuffed with boiled, spiced and mashed dal mostly available in North-western and wes
Sattu paratha (stuffed with spiced sattu - roasted gram flour popular in Easter Uttar Pradesh and B
Kerala paratha (popular version pronounced "porotta") ( porotta " )
Roti paratha (Singapore & Malaysia - highly variable) ( )
Sugar paratha (layered with caramelized sugar, usually after a meal or as dessert) (
Lachha paratha - Tandoori (Punjabi in origin. Round in shape with multiple layers traditionally prepa
Lachha paratha - Tawa wali (Popular in eastern India, triangular in shape with multiple layers inters
Anda paratha (stuffed with spiced egg ) ( )
Podeena paratha (laced with dry mint ) Podeena ( )
Ceylon paratha (from Sri Lanka) ( )
Ajwain paratha (layered paratha laced with ajwain ) Ajwain ( ajwain )
Pyaz ka paratha (stuffed with onion ) Pyaz ( )
Mughlai paratha (a deep fried stuffed paratha filled with egg and minced meat) [ 5 ] (
Mattar paratha (stuffed with boiled, mashed and flavoured green peas) ( ,
Jaipuri paratha
Chili paratha /Mirchi Paratha (small, spicy shredded pieces) / ( ,
Methi wala paratha (stuffed with fenugreek leaves) ( )
Band gobi wala paratha/Patta gobhi paratha (stuffed with cabbage ) / gobhi
Meetha Paratha (Stuffed with sugar) ( )
Palak Paratha (spinach) ()
Tandoori Paratha
Putthay taway ka Paratha Putthay taway
Bal wala Paratha
Parton wala Paratha ( Lachha paratha ) (Lachha )
Chicken Paratha
Mutton Paratha
Shrimp (large) Paratha ()
The process of layering the "skins" of dough in paratha can make preparation a difficult process.
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as they sound. tangy . Paneer is used to balance the tanginess of the curds an
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galouti . Adding paneer gives these kebabs a great creamy texture and the potatoes help in binding.
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(August 2007)
(
2007).
India
South
Asia
Atta ,
maida ,
ghee /
butter /
cooking
oil and
various
stuffing
, ,
/ /
it is known as palata ( ;
pronounced
[3]
he peda (ball of kneaded flour) is flattened into a circle, the stuffing is kept in the middle and the flatbread is clo
, , , )
pened the market to several ranges of frozen paratha especially in Western markets where consumers seek t
e the tanginess of the curds and besan is used to help bind the ingredients. tanginess
p in binding. . Make sure you finely chop and brown the onions well before adding to
stuffed with vegetables such as boiled potatoes , leaf vegetables , radishes or cauliflower and/or paneer (South
le and the flatbread is closed around the stuffing like an envelope. , kneaded
using ghee but some people also use oil or bake it in the oven for health reasons. ,
Burma), where it is known as palata , it is eaten with curries or cooked with either egg or mutton, or as a desser
where consumers seek the authenticity, but lack the time required to make a paratha from scratch. [ citation ne
e onions well before adding to the mixture since this gives the kebabs an unmatched flavour.
parat .
[1]
(palata ,
plt []
, , peda kneaded ,
or mutton, or as a dessert with white sugar . Htat ta ya , literally 'a hundred layers', is a fried flaky multilayered
hem crisp. . Traditionally ghee is used for deep-frying kebabs however oil has been used in this re
plt [] ), farata .
, tava .
[2]
. Usually the paratha is eaten with tea and raita as part of a breakfast meal.
fried flaky multilayered paratha with either sugar or boiled peas ( p byouk ). ( ) , palata
- ,
er oil has been used in this recipe. . You can mix a few spoons o
[3]
, ,
. The latter two also vary from the first in that, while the former is like a thick (in terms of width) version of
) , palata , ,
[ ]
. You can mix a few spoons of ghee with the oil to provide a lovely flavour.
rms of width) version of the roti with filling inside, the latter two have discernible soft layers if one "opens" the c
. This unique kebab is coated with a spicy masala after deep-frying to add extra zing!
cially a stuffed one) can be eaten simply with a blob of butter spread on top, with chutney, with pickles and yog
, keema .
(byouk ) . Paratha in Trinidad and Tobago differs from the South Asian paratha in that it is
. In Trinidad and Tobago there are two ways of having paratha the first is ma
. Some roll the paratha into a tube and eat it with tea, often dipping the paratha into the tea.
ng paratha the first is made large and can be eaten hot of the tawa, this is the common home version.
. The most popular is commonly called "buss up shot", an onomatopoeia referring to the method of m
erring to the method of making it; generally this involves the finished, hot roti being struck to break it up into sm
, , , .
. "Burst-up shirt" is a misnomer used by people unfamiliar with the local Trinidadian parla
he local Trinidadian parlance, simply because of its similarity in appearance. " " Trinidadian -
Trinidadian - , .