sooji dhokla

ingredients

samolina/sooji/rawa-1 cup

gram flour/besan-2 tbsp

sour curd/buttermilk-1/2 cup

grated ginger-(optional)

eno/fruit salt-1-2 satche

salt-to taste

turmeric powder/haldi-1tsp

oil-for greasing

tempering

mustard seeds-2 tsp

sesame seeds-2 tsp

slit green chillis-5-6

curry leave-handful

coriander leaves-3 tbsp chopped

salt-1/4 tsp

oil-2-3 tbsp

method

1.mix sooji, besan,haldi and curd in a bowl, add water to make pouring consistancy. dont add salt. give rest for 15 minuts.

2. again check mixture,add water if needed as sooji absorbs water. make pouring consistancy.

3.keep this mixture overnight or minimum for 5-6 hours for fermentation.

4.at the time of making, add salt nicely to the whole mixture.

5.keep your dhokla stand greased and ready, make sure steam is formed.

6. now quickly add eno to your mixture, give a good whisk and put in your moulds and keep in steamer on high to medium flame for 6-10 minuts. check with toothpick.

7.take out moulds, give rest for atleast 10 minuts.

8, cut into pieces and temper.

9. for tempering heat oil in pan, add mustard seeds, let it crackle than add seasme, green chilli,coriander andcurry leaves. add salt and let leaves get crispy texture.

10. now add dhokla pieces into it. mix nicely so that pieces are coated nicely.

11. serve it with mungphali chutney or green chutney or any dip of your choice.

panjeeri

ingredients

almonds-250 gm

raisins-250 gm

cashew-250 gm

dry coconut/khopra grated-250 gm

makhana/lotus seeds-250 gm

magaz/cucumber seeds-150 gm

poppy seeds-150 gm

fennel seeds-150 gm

dry ginger powder/sonth-100-150 gm

powder sugar-1 kg or to taste.

desi ghee/clarified butter-to fry

method

1.take desi ghee in a heavy bottom pan, heat it.

2 fry almonds, cashews and makhana one by one till little brown colour appears.

   dont burn.keep aside.

3.now mix poppy seeds,cucumber seeds, fennel,dry ginger powder and grated coconut in a bowl.

4.take out excess ghee from the pan,left in about half cup ghee and roast the poppy seed mixture in it.

5. with the use of mortar and pestel, grind almonds, cashews and makhans coarsly. you can use mixture grinder also.

6. now mix all the ingredients together, almond,cashew makhanas , poppy seed mixture, raisins and powder sugar..

7. panjeeri is ready.

note

1.it takes about 1.5 kg of ghee.

2.you can grind all the ingredients to powder form also but i kept coarse.

3. you can use shakkar or grated jaggry instead of sugar.

grilled vegetables

ingredients

you can take any vegetable of your choice diced into big pieces.

i took

cottage cheese diced

cauliflower pieces

zucchini

potato

brocolli

tomato

onion

all diced vegetables-2 cups approx.

marination

hung curd-1/2 cup

olive oil-1 tbsp

garlic paste-1 tsp

chaat masala-1/4 tsp

tandoori masala-1/4 tsp

red chilli pdr-1/2 tsp

lemon juice-1 tbsp

salt -to taste

method

1.mix all the ingredients of marination.

2.marinate all the vegetables in it for 3o minuts.

3.preheat oven at 180 c.

4.meanwhile skewer vegetables on wooden skewers.

5.grill for 10 minuts and change side. again grill for 10 minuts.

6.time can vary in diffrent ovens. so grill till you see marination is little dry.

7.for smoky flavour keep skewers on direct flame for few seconds by turning sides.

8.enjoy it with curd based green chutney.

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curd-coriander dip

ingredients

thick curd-1 cup

fresh mint leaves-1/4 cup

fresh coriander leaves chopped-1/2 cup

garlic cloves-4-5

green chilli-1-2

tamarind pulp-1 tbsp

sugar-1 tbsp or to taste.

salt- to taste

method

1. put all the ingredients in the blender and blend till smooth paste.

2. this is mainly curd based and if neede add more curd.

3.its a perfect dip to go with grilled chicken, paneer tikka or and tandoori item.

4.enjoy

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mint chutney(dip)

ingredients

mint leaves-1 cup

onion roughly chopped-2 medium

tomatoes chopped-2 big

green chillies-1-2

tamarind pulp-1 tbsp

sugar-1 tbsp or to taste

salt-to taste

method

1.put all the ingredients in the blender and grind to smooth paste.

2.you can use sweet tamarind chutney instead of tamarind and sugar.

3.enjoy it with any food of your choice.

mushroom-cheese-garlic prantha

ingredients

wheat flour dough-for two pranthas

butter-to roast pranthas

filling-

mushroom finely chopped-1/4 cup

onion diced-1 small

garlic minced-1 tsp

broccoli finely chopped-2tsp/small floret(optional)

coriander/parsley chopped-1 tbsp(optional)

black pepper powder-1/4 tsp

classic cheese spread-1 tsp

mozzarella cheese grated- 2 tbsp

salt-to taste

method

1.prepare filling by adding all the ingredients of filling except mozzarella cheese.

2.mix cheese spread nicely with your hands ensuring that it coats filling properly.

3. now take one portion of wheat flour dough, divide it into two equal potions, make two chapatis seprately using dry flour.

4.now  take one chapati, spread  filling ,top the filling with grated mozzarella cheese,cover it with another chapati, seal side,again roll using dry flour.

5.cook it from both sides applying butter.

6.serve hot with tomato sauce or dip of your choice.

papaya prantha

ingredients

wheat flour dough- for four normal prantha

oil/butter-for roasting pranthas

filling-

grated raw papaya-1 cup

onion finely chopped-1 medium

chopped coriander-1/4 cup

chopped spinach-1 tbsp
green chilli minced-2

coriander powder-1 tsp

cumin powder-1/2 tsp

pepper powder-1/2 tsp
carom seeds-1/4 tsp

almond powder-1/2 tbsp

salt-to taste

method

1.mix papaya,onion,coriander, spinach and squeez it properly.

2.now mix all other ingredients of filling.

3. now take one portion of wheat dough, divide it again into two portions and roll into seprate chapatis.

4.take one chapati, spread filling, cover with another chapati and seal sides.

5. roll it again to increase size.

6.cook prantha from both sides by applying ghee or oil.

7.serve hot with curd or butter.

note-

choose a papaya with is little yellow.it gives amazing taste.

almond powder is optional.

you can temper your filling with musterd seeds using a tsp of oil.

methi-pyaaz ka prantha

ingredients

for dough-

.wheat flour-2 cups

.green onion finely chopped-1(with leaves)

.fenugreek leaves chopped-1/2 cup

.green chilli minced-2

.salt-to taste

.cumin powder-1/2 tsp

.water- as required

for filling-

boiled mashed potato-2 medium

grated cottage cheese(paneer)-1/4 cup

chopped coriander-1 tbsp

pepper powder-1/2 tsp

turmeric powder-1/4 tsp

coriander powder-1/2 tsp

salt-to taste

clarified butter/oil-to roast pranthas

method

1.make dough by adding above ingredients mentioned under "for dough".

2.kneed nicely like we make normal dough for pranthas. give rest for 10-15 minuts.

3.again kneed for few seconds so that dough becomes smooth.

4.now take a small portion of dough, make a ball , flatten it and roll it a little using dry flour.

5. now keep filling in the centre, seal on the top by folding from all sides. again flatten it and roll to increase its size to make prantha.

6. cook from both sides by applying ghhe/oil or butter.

7.serve hot with curd, butter or pickel.

green-garlic prantha

ingredients

wheat flour-2 cup

green garlic strings-4 finely chopped
green chilli-1 minced

water-as required

coriander powder-1/2 tsp
pepper powder-1/4 tsp

salt-to taste

butter-to roast pranthas

method

1.take wheat flour in a big bowl, add salt, coriander powder and green garlic chopped,green chilli and pepper poder.

2.add water to make normal chapati type dough.

3.kneed nicely and give rest for 10 minuts.

4.take a portion of your dough(size of prantha you prefer),make ball,use dry flour, now roll it to make a chapati, apply little ghee, fold it to half than again fold to make a triangle. 

5. now again roll to increase size.

6.cook from both sides by applying butter.

7.serve hot pranthas with curd,butter and pickel.

note-

1.use white part of the garlic also.

radish-spinach prantha

ingredients

1.wheat flour dough-for 4 normal pranthas

2.oil/ghee/butter-to roast pranthas

filling-

1.grated radish-2 medium

2.finely chopped spinach-1/2 cup

3.chopped coriander-2 tbsp

4.chopped green chilli-2

5.carom seeds-1/4 tsp

6.grated ginger-1 tsp

6.coriander powder-1 tsp

7.cumin powder-1/2 tsp

8.pepper powder-1/4 tsp

9.salt to taste

method

1.for filling, first of all squeez veggies using muslin cloth .

2.mix all the spices to it except salt.

3.now take one portion of wheat dough, divide it again into two equal portions.

4. roll these portions into two same sized chapatis and keep aside.

5. now take first chapati, spread filling, sprinkle little salt, cover with another chapati,dust it with dry flour and again roll to increase its size.

6. now cook prantha from both sides applying oil or ghee.

7. serve hot prantha with butter, curd and pickel

mix veg-garlic prantha

ingredients

1.wheat flour dough- for four regular pranthas.

2.clarified butter(desi ghee)-to apply on pranthas.

filling

1.grated cauliflower-1/2 cup

2.grated carrot-1/4 cup
3.grated raw potato-1

4.grated ginger-1/2 inch piece

5.finely chopped mushroom-1 tbsp

6.finely chopped capsicum-1tbsp

7.chopped onion-1 medium

8.minced garlic-1 tbsp

9.chopped green chilli-2

10.chopped coriander leaves-2 tbsp

11.chopped spinach-2 tbsp

12.black pepper powder-1/4 tsp

13.coriander powder-1 tsp

14.cumin powder-1 tsp

method.

1.to prepare filling, first of all sqeeze all the vegetables either using your hands or muslin cloth.make sure no moisture left.

2. now mix all the other ingredients to make filling.

3.take one portion of wheat dough, divide again into two equal parts.

4.roll these both the parts into chapatis seprately.

5.now take one chapati,spread filling.cover with another chapati,seal sides, dust some flour and roll a little to increase size.

6.cook from both sides, apply desi ghee.

7. your tasty, crispy prantha is ready. serve it with curd,butter, pickel or any dip.

cauliflower prantha

ingredients

1.wheat flour dough-for four normal pranthas.

2.clarified butter/oil-for roasting pranthas

filling-

1.grated cauliflower-1 cup

2.chopped spinach-1/4 cup

3.chopped coriander-2tbsp

4.grated ginger-2 tsp

5.chopped green chilli-2

6.cumin powder-1 tsp

7.coriander powder-1 tsp

8. black pepper powder-1/4 tsp

9.salt to taste

method

1.first of all mix cauliflower,spinach and coriander.

2.squeez it either with your hands or using muslin cloth.make sure there is no moisture in it.

3. now mix all the above ingredients and filling is ready.

4.take one portion of wheat dough. again divide this portion into two, make two small balls.

5.roll these both the balls seprately into small chapatis.

6.now dust some flour, place one chapati, spread filling and cover with another chapati.

7.seal its sides, again roll and increase its size.

8.cook from both sides using ghee/oil.

9.enjoy hot pranthas with butter, curd and pickel

aaloo-methi prantha

ingredients

wheat flour dough-for 4 normal pranthas

desi ghee/oil-for roasting pranthas

filling-

1.potatoes-3 big boiled and mashed.

2.fenugreek leaves/methi finely chopped-1/2 cup

3.onion-1 big finely chopped

4.coriander leaves chopped-2 tbsp

5.green chilly-2 finely chopped

6.black pepper powder-1/4 tsp

7.cumin powder-1 tsp

8.coriander powder-1/2tsp

9.dry mango powder-1/4 tsp

10.salt-to taste

method

1.prepare filling by mixing all the above ingredients.

2.divide this filling according to your choice. i fill this quantity in four pranthas.

3.now take one portion of wheat flour dough, make ball,roll a little, use dry flour to roll, now keep filling in the centre, fold from all sided and seal on the top.

4.press it, flat it with your hands and roll it to prantha .use dry flour to roll.

5.cook from both sides using ghee or oil.

6.serve with butter, curd ,buttermilk and chilly pickel.

note-

if fenugreek leaves are not available use 1tbsp of kasoori methi/dry leaves.

sattu prantha

ingredients

1.wheat flour dough-for 4 normal size pranthas.

2 ghee/oil-for roasting pranthas

filling-

1.sattu/roasted gram powder-1/2 cup

2.chopped green chilli-2

3.chopped coriander-2 tbsp

4.onion finely chopped-1 small

5.pickel oil-2 tsp

6.lemon juice- from one lemon

7.salt-to taste

8,water-just to sprinkle

method

1.for filling mix all the above ingredients nicely.

2.if filling is very dry,just sprinkle a tsp or little more  water.

3.make sure filling is wet enough to use.divide this filling into four equal portions.

4.its your choice that how much filling you want in your prantha. i fill just load my pranthas.

5.now take one portion of your wheat dough , make ball, roll little and keep filling in the centre, same method as you fill potato filling.seal its top, flatten it, dust with flour and roll slowly to make prantha.

6.roast prantha with ghee or oil from both sides.

7.enjoy with curd or dips of your own choice.

note-

pickel oil is leftover oil in any pickel with little masala also.i use mango pickel .