CORIANDER PARATHA, EASY BREAK FAST/DHONE PATAR POROTA

 

I collect bunch of fresh coriander leaves from my own kitchen garden. These are fully organic. It forces 

me to cook various dishes .I always try to maintain healthy aspects in our meals. I made coriander

 paratha which is a liking breakfast dish for my husband. He takes it with the homemade pickle (mixed 

vegetable pickle). I shall write about homemade pickle later. I also love it to take.

Coriander leaves is commonly used to garnish or flavor different dishes. Coriander comes from the 

CORRIANDRUM SATIVUM plant. In United States seeds are called coriander and leaves are called 

cilantro. These plants are also known as Chinese parsley.

I want to discuss the benefits of coriander leaves now.

It may lower blood sugar.

Rich in immune-boosting antioxidants which is very essential for us.

May protect heart health and brain health.

It promotes digestion. Sprinkle coriander leaves over salads for healthy purposes.

It may fight against infections.

It may protect skin. Last one is that it is easy to add in your different dishes and it looks so yummy.

Now I am sharing my paratha recipe-

KEY WORD- EASY BREAKFAST

PREP TIME- 15 MINUTES.

TOTAL TIME-20 MINUTES.

SERVINGS-2 PEOPLE

THINGS TO NEEDED.

WHEAT/ATTA- ½ KG

CORIANDER LEAVES -2 TO 2 ½ CUPS (Cut into small sizes)

WHITE OIL-1 ½ CUP.

RED CHILI POWDER-2 TEASPOONS.

SALT TO TASTE.

PROCESS: Knead wheat with all ingredients. Add 3 table spoons of white oil for soft dough. Add coriander 

leaves, salt, red chili powder according to the mention above. Make dough perfectly.

. Now fry parathas with white oil or ghee. I use white rice brain oil. Serve hot with mixed pickle.

THANK YOU. 

HALEEM, A TRADITIONAL DISH

We ,me and my husband enjoy holidays mostly experimenting or preparing  different dishes.

We always  make a fusion or any authentic and traditional dishes.

It is the sacred month of Ramadan- month of  fasting and sacrifice.We decided to prepare HALEEM in Iftaar for our friends. It is a traditional recipe.After breaking the fasting during Roza, it is a protinuous,palatable,healthy dish, we can relish to have it.It is the combination of  different pulses, rice , cracked wheat with mutton pieces. There are many ways for preparation of Haleem.I am sharing with you my process.HALEEM  gives an another essence in Iftaar party.

INGREDIENTS:

1)      Mutton- 1\2 kg

2)      Curd – 1\2 cup.

3)      Rice  (rice for Pulao) -1 cup.

4)      Cracked Wheat -1 cup,

5))Pulses : 2 cups.(Red lentil  -2 tablespoons,Mung dal- 2 tablespoons,Toor dal-2 tablespoons , Split peas dal or chana dal-2 tablespoons ,Urad dal-2 tablespoon

              

6)      Onion paste- ½ cup.

7)      Ginger paste-1 tablespoon.

8)      Garlic paste- 2 teaspoons

9)      Turmeric powder- 1 teaspoon.

10)      Cumin powder- 2 teaspoon.

11)      Red chilli powder -1 teaspoon.

12)      Corriander powder -1 teaspoon.

13)      Garam masala powder -1 teaspoon.

14)      Bay leaf – 4 pieces.

15)   Cinnamon stick -4 pieces.

16)   Clove -4 pieces.

17)   Salt to taste and sugar

PROCEDURE:

There are three steps in this recipe.

1^ST STEP:

    A)     Take a bowl with mutton (preferably washed before ) in it. Marinate the mutton with ginger  and garlic paste, onion paste,turmeric-red chilli –coriander –cumin and garam masala powder,curd and salt. Marinate atleast for 2 hours.

    B)     In an another pan take some oil and heat.Now add bay leaf, cinnamon stick and cloves in it.Add sliced onion , when it turns brown mix marinated mutton and stir continuously.

It is a time taking job to boil mutton in karai and not only that it wastes fuel.So use pressure cooker for perfect boiling.Boil mutton in such a way that bones can easily release from flesh.

T         Take out all bones from  boiled mutton.Our mutton is ready  .

  

2^ND STEP:

A)Soak 5 different pulses in water for few hours. Soak rice and crushed wheat separately. Then grind pulses in mixer.You can boil pulses directly in pressure cooker but it will take more time.

B)Boil the mixture of pulses, rice and cracked wheat with 2 bay leaves,salt and sugar as per taste, turmeric powder ,5 to 6 nos of green chillis,finely sliced ginger( ½ cup),1 table spoon garlic paste  and sliced onion( 1 tablespoon).

C     C)The consistency of boiled mixture will be thick and smooth.Stir the mixture  with spatula continuously.Sticky consistency will be seen from constant stirring.

D) Our mixture of pulses ,rice and whe at is ready.Add ready mutton in it and mix evenly.Keep on oven for few minutes.Haleem is now ready.

LAST STEP:

Keep a karai on oven, pour oil or ghee (2tablespoons) and heat.Add sliced onion, sliced garlic and few pieces of red chillies  (pieces) in it.Pour these on ready Haleem as it turns brown  and mix well again.

Serve hot Haleem after garnishing with sliced ginger, chopped Chinese corriender leaves,mint leaves and lemon wedges.You can use ordinary corriender leaves also.

 Enjoy hot Haleem with your friends and relatives.

I think you like my recipe. Thank you.

CHICKEN DAK BUNGALOW

Today’s recipe is Chicken Dak Bungalow.This recipe was well known during  British regime,they built Dak Bungalow  as rest house where  bawarchi  used to cook chicken  quick and  in easy way  ,popularly known as “DAK BUNGALOW CHICKEN”. Actually .it is a combination of boiled egg and chicken curry but I tried this without egg in my own way.I think you will like this.

INGREDIENTS:

1)Chicken : 800 grams.

2)Curd: 100 grams

3)Sliced onion: 100  grams.

4)Ginger and Garlic paste:2 tablespoons

5)Onion paste:2 tablespoon

6)Turmeric powder: 1 teaspoon.

7)Coriander powder:2 teaspoon

8)Cumin powder: 1 tablespoon

9)Boiled Potato: 2 to 3 medium sizes.

10)Mustard oil:150 grams.

Salt to taste.

.

PROCEDURE:1 ) Marinate chicken with curd(2  tablespoons),onion paste (2 tablespoon),ginger and garlic paste (2 tablespoons),turmeric powder(1 teaspoon),coriander powder(2 teaspoon),cumin powder(2 teaspoons), oil ( 4 tablespoons) and salt.Add ¼ teaspoon of sugar. Keep it for 1 hour.

2)Take a frying pan and add ghee in it. When ghee becomes hot add sliced onion( 100 grams). Fry these till golden brown and keep aside.

3)Now make a paste of sliced golden brown onions, some green chilies,cinnamon ( 2 inches),cardamom(2 to 3) with curd(100grams) in a mixer.

4)In a frying pan add mustard oil  (100 grams). Heat oil, when smoke comes out  add ready paste and keep gas flame in simmer.After 5 to 7 minutes add marinated chicken, boiled potatoes in it and stir continuously  till the chicken fully boiled and oil comes out.

5) After few minutes the gravy becomes  thick and rich. You can garnish chicken dish with fried boiled eggs.

Your easy “CHICKEN DAK BUNGALOW” is ready.Serve with hot and plain rice and salad.

GREEN PEAS KOCHURI (MOTORSHUTIR KOCHURI)

I love chilled winter because of  varieties  green vegetables, specially green peas. Pair of hot peas kochuri with spicy ‘aloordom’ on dish in winter is kind of dream in hands.Bengalis can’t think without ‘motorshutir kochuri’ and ‘Kosha aloordom’ in winter season.So celebrate your winter  in your own way with hot  peas kochuri.

.Here is the recipe.

INGREDIENTS: 1)Green peas: 500 grams.

2) White flour (maida): 500 grams.

3)Wheat (chakki atta):150 grams.

4) Whole cumin seed: 1 tablespoon.

5)Red chili powder:2 tablespoons.

6) Ginger paste:2 tablespoons

7)Green chili:4 to 5 pieces.

8)Dry roast masala(cumin seed:1/2 teaspoon,red chili:2 to 3 ,bay leaf:1piece):make it 1 teaspoon.

9)Ghee:1 tablespoon.

10)White oil:1/2 liter.

Salt to taste.

PROCEDURE:1) Peel off green peas. Keep it in a bowl.

2)Make a smooth paste of green peas (500 grams) and green chillies (4 to 5 pcs) in mixer. If the paste become coarse the kochuri will not puffed properly.

3)Take a frying pan ,add 2 tablespoons of white oil in it. In hot oil, add cumin seed,green peas paste, ginger paste( 2 tablepoon),red chilli powder(2 tablespoon),ghee( 1 tablespoon) and required amount salt in it.Add ¼ teaspoon of sugar in it for perfect flavour. Stir this mixture still drying.The mixture continuously stir  until it dries out.Sprinkle little bit sattu for quick drying. Now add dry roast masala(1 Teaspoon) in it.

4)Our filling is ready. Let it dry for few minutes.

5)Now take 500 grams maida and 150 grams chakki atta in a bowl. Add 4 t0 5 teaspoon of white oil and required salt in it. Knead dough very well. Keep aside for atleast 20 minutes.

6)Divide dough in small pieces.For stuffings ,take a dough ball on palm and make like katori(small bowl) for filling with dried peas mixture in it.

Make all dough balls like this.

7)Take round board (chaki) and greese the board with oil.Keep a ready dough ball on it and flatten ball with rolling pin.Ready all stuffed balls like this way.

8)Place a karai on gas and pour sufficient amount of oil for frying kochuris.When heat comes out from karai , our oil is ready for frying. Now fry motoshutir kochuri.

Our hot green peas kochuri is ready. This kochuri  goes very well with’ alurdom’.

It is very common in Bengal

Try this in your kitchen.

Hope you like it.