Aloo Cheese Paratha Recipe

Aloo Cheese Paratha Recipe

I’m sure that nothing can beat these cheese aloo parathas right from hot pan.This yummy parathas are stuffed with cheese and aloo. Not only this, but these can be a good choice for packing for lunch or breakfast if your kids happens to like cheese.

 

 Ingredients to make Aloo Cheese Paratha

    For making Paratha Dough you will need:
    2 cups wheat flour
    1/2 tsp cumin seeds
    2 tbsp oil
    Salt to taste
    1/2 tsp red chilli powder 

    Water to knead the dough
   
For the Stuffing of Paratha you will need:
    4 boiled potatoes
    1/2 cup grated cheese
    4 green chillies (finely chopped)
    1/2 tsp turmeric powder
    1/2 tsp garam masala powder
    2 tbsp fresh coriander leaves, finely chopped
    Salt to taste

Instructions to make Aloo Cheese Paratha

 Step 1- In a big bowl, mix all the ingredients of making dough. Gradually add water and try to make a soft and smooth dough. Keep aside. Also keep the grated cheese ready with you.

Step 2- Peel and mash the boiled potatoes in a bowl. Add salt, green chillies, turmeric powder and garam masala powder. Mix everything well and set it aside.

Step 3- Heat a tawa to cook the parathas. Dust the surface. Pinch out balls from the dough. Take a small ball or portion and roll out with a rolling pin. Make a small roti, Put 2 tbsp of potato mixture in the center, also spread good amount of grated cheese over it.

Step 4- Carefully seal the edges of paratha, cover with the sides to make sure the stuffing is fully covered.
Place the paratha on hot tawa and cook from both sides with oil smeared on top.

Step 5- Aloo Cheese Paratha is ready to serve with green chutney.

Spanish Omelette Recipe

Spanish Omellete Recipe

Today we are going to learn Spanish Omelette Recipe- it is new and east to cook.There are many way to make Omellete but this one is awesome.

Ingredients to make Spanish Omelette

1 medium onion

6-7 medium bolied potatoes
3 tablespoons olive oil
5 large eggs
salt and  black pepper

Instructions to make Spanish Omelette

Step 1- Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

Step 2-Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

Step 3-Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

Step 4-When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Veg Cutlet Recipe

Veg Cutlet Recipe

Homemade cutlets are vegetable-based cutlets that would once see families through lean times. Nowadays they are a good vegetarian meal that is likes by all including kids.These bread potato cutlets are crunchy and tastes great when served hot with green chutney.

Ingredients to make Veg Cutlet

2 boiled potatoes
1 green chili
1 inch ginger piece
2 tblsp boiled peas
1/2 tsp red chili powder
1 tsp garam masala powder
1/2 tsp dry mange powder
1/2 tsp mustard seed
1 tsp oil
4-5 curry leaves (optional)
Salt to taste
4 slices of bread (remove the brown edges)
Oil for deep frying
 

Method to make Veg Cutlet

1.Remove the skin of the potato and mash it properly.
2.Heat 1 tsp of oil in a kadai, add curry leaves & mustard seed . When mustard seeds start to splatter add mashed potatoes along with ginger,green chili, red chili powder, boiled peas,dry mango powder , garam masala powder and salt. Mix all the ingredients well and let it cook for 2-3 minute.
3.When the mixture gets slightly cold start making small round balls it & keep them aside.

4.Now take water in the wide bowl and dip a single bread slice into it just enough that the bread gets wet and then immediately take them out and with a hand press, drain out the excess water from the bread slice.
5.While still holding the pressed bread slice, place a potato ball in the center of the slice and let it cover the ball evenly. Then with a light hand press the ball flat & smooth out the edges.

6.Prepare the balls of the remaining bread slices like above and keep aside

7.Now heat oil for frying in a heavy bottomed pan, when the oil is smoky hot slow down the heat and fry 4-5 bread cutlet at a time. Fry them till golden in color from all sides.

8.Take them out on the kitchen paper and sprinkle chat masala over it.

9.Now serve hot with green chutney.

Veg Cheese Toast Sandwich Recipe

Veg Cheese Toast Sandwich

This cheese toast sandwich recipes is quick & easy to make. Specially good for morning hours when you are running short of time. You can also pack sandwiches for tiff-in box or for a short picnic.

Ingredients

For the toast sandwiches:

    8 to 10 slices of brown or white bread
    1 medium size tomato, thinly sliced
    1 medium size onion, thinly sliced
    1 small cucumber, peeled thinly sliced
    1 small capsicum/green bell pepper, thinly sliced
    1 boiled potato, thinly sliced
    ½ cup grated cheddar cheese or regular cheese
    chaat masala or sandwich masala to sprinkle on the veggies
    black salt to sprinkle on the veggies
 

For the green mint coriander chutney:
    ¾ cup coriander leaves
    ¾ cup mint leaves
    ½ inch ginger, chopped
    1 or 2 green chili, chopped
    ½ tsp chaat masala
    black salt or regular salt or rock salt as required
    little water to grind the chutney
    few drops of lemon juice

 

Instructions

1.Prepare the chutney first. blend all the ingredients mentioned under the list 'for green mint coriander   chutney' in a grinder or small blender. add very little water. the chutney has to be of thick or slightly thick consistency.

2.keep the chutney aside.

3.Boil the potatoes.

4.Peel and slice them thinly

5.Rinse and peel the onions and cucumber. slice them thinly into round slices.

6.Rinse and remove the seeds from the capsicum. slice it thinly. also slice the tomatoes thinly. keep the sliced veggies aside. grate the cheese and keep aside.

 

Preparing the toast sandwiches:

1.Slice the edges of the bread if you prefer. spread butter evenly on all the slices. make sure the butter covers the entire of bread. a generous coating of butter does not allow the bread to become soggy, when you apply the chutney.
 2.Spread the mint-coriander chutney on all the bread slices.
 3.Place the onion, tomato, potato and capsicum slices. sprinkle a pinch of chaat masala or sandwich masala evenly on them. Also sprinkle a pinch of black salt evenly.
 4.Now top with grated cheese.
 5.Cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.
 6.Toast for 2 to 3 minutes till the bread gets toasted well and golden. toast the remaining sandwiches in the same way.
  7.Spread some butter on top of the hot sandwiches and serve cheese toast sandwich hot with the remaining chutney and tomato sauce.

Masala Dosa Recipe

Masala dosa is one of my favorite food. Today i am going to tell you how to make masala dosa with potato filling following this simple steps
.
Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Method:

Step 1 - Dosa shell

    * Separately soak rice and urad dal at least 6 hour or overnight in water.
    * Grind to paste.
    * Mix together, add salt with water to make batter.
    * Leave in room temperature overnight.
    * Mix onion and chilies to the thin batter.
    * Heat pan or griddle with little ghee or oil.
    * Spread the mix on pan in circular motion to make thin Dosa.
    * Cook on both the sides, if desired.


Step 2 - Masala Filling 

    * Heat oil. Add mustard seed, peas, onions and spice.
    * Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
    * Add potatoes and mix and cook some more Serve
    * Add filling inside Dosa and roll. Serve hot with Chutney.

Step 3 - Make Masala Dosa

* Using about 1/3 cup of batter, shape a dosa and drizzle gingelly oil generously over it.

* Using your spatula, gently flatten the top of the dosa to make it as uniformly thick as possible. This will help you get a crisp dosa as they make in restaurants and also ensure even cooking

* Add 2 spoonfuls of the potato masala towards one side of the dosa

* Fold one edge of the dosa over the other when the first side has browned reasonably well.

* Remove to a plate and serve hot with sambar and coconut chutney.