RAJASTHANI MISSI PURI

Missi Puri is an Indian Rajasthani item that is prepared with wheat flour, gram flour, and coriander leaves and can be eaten with a Rajasthani sabzi of your choice.

This goes well with pickle or any sort of curry for an ideal feast. Thus, attempt to make this poori at home and appreciate with your family.

INGREDIENTS:

  • 1 cup wheat flour
  • 1 cup gram flour
  • 2 pcs green chili chopped
  • 1/2 tsp garam masala
  • 1 tsp coriander seeds
  • 1 tsp salt or as per taste
  • 1/4 cup Coriander leaves freshly chopped
  • 1/4 cup oil
  • 1 tbsp kasuri methi
  • oil to fry

INSTRUCTIONS:

  1. In a mixing bowl add wheat flour, gram flour, green chilly, garam masala, crushedcoriander seeds, salt as per taste, chopped coriander leaves, kasoori methi and mix it well.
  2. Add oil and mix it well again.
  3. Gradually add water and knead a soft and smooth dough. Add water gradually so that doughdoes not become sticky.
  4. Cover the dough and keep it in the refrigerator for half an hour to get set.wp-16176794690617661836949332434956.jpg
  5. After half, an hour uncovered the dough and divide the dough into 11 equal portions.
  6. Take one portion of the dough, roll it between your palms and flatten it. Make all thedough in the same way.
  7. Take one portion of dough and roll it evenly all around just like poori. If the dough issticking on the platform while rolling then apply little oil and then roll.
  8. Roll all the dough in the same way.
  9. Heat oil in a pan, once oil is hot enough drop one by one rolled missi puris into thehot oil and fry on medium flame by pressing it with a spatula gently.
  10. Once puri puff up flip it over and fry for few seconds from another side too.
  11. Take out fried Missi Puris onto an absorbent paper.
  12. Fry all Missi Poori in the same way.
  13. Missi Puri is ready to serve.
  14. It goes well with vegetable curries, pickles or any chutney of your choice.
     

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PEAS STUFFED PARATHAS/ MATAR KE PARATHE

When it comes to food, winter always reminds me of 2 things – gajar halwa (carrot pudding) and matar ke parathe (green peas stuffed flatbread). These two vegetables are available in abundance during winters in my place  and are made quite often in every household. Paratha is Indian flatbread which is made with whole wheat flour and stuffed with practically everything. 

Peas stuffed Parathas are soft, delicious and quick Paratha recipe with  mashed peas masala  added as stuffing. Enjoy the hot peas stuffed paranthas with curd and pickle.

And so here it is my matar paratha recipe, exactly the way it’s made at my home.

INGREDIENTS:

  • For Stuffing
  • 3 cups green peas
  • 2 tsp salt
  • 1 cup coriander (dhania) leaves
  • 1 tbsp garam masala
  • 3 tsp sugar
  • 3 tbsp lemon juice
  • 1 tbsp oil
  • 1tsp garlic finelly chopped
  • 1 tsp ginger finelly chopped
  • 1 tsp green chillies finelly chopped
  • For the dough
  • 2 cups whole wheat flour (gehun ka atta)
  • 1 tsp salt
  • water as required to make a dough
  • ghee/ oil for frying

INSTRUCTIONS:

  1. Crush the green peas in a vegetable chopper ( you can crush in a mixture too )wp-16083031335105677045347912472620.jpg
  2. Heat a teaspoon of oil in a pan and add the cumin seeds.wp-16083031025757705550844368686894.jpg
  3. Once the cumin seeds crackle add the chopped garlic ,ginger  and saute till the raw smell goes away.
  4. Next add the green chillies and crushed peas.  and stir fry for about 5to10 mins.
  5. Now add chopped green coriander, salt,red chilli powder and garam masala mix well.
  6. Make a dough from wheat flour (similar to the roti dough)
  7. Divide the dough into 12 equal portions
  8. Roll out one portion into a small circular shape.
  9. Put 2 heaped tablespoons of this mixture in the rolled circle. cover sides. roll again into a paratha
  10. Place on a heated griddle. after about 30 seconds turn sides and apply oil . turn again, apply oil .
  11. Flip till both sides are spotted.
  12. Serve hot with tomato ketchup and coriander chutney.
     
     
     
     
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STUFFED CAPSICUM IN TOMATO GRAVY

Stuffed Capsicum in Tomato Gravy is an exotic dish with a great visual appeal and of course great taste. For this recipe, capsicum is stuffed with potato masala filling and served with rich creamy gravy.  Choose small and equal size capsicums for this dish. You can use red and yellow peppers also as this add colour to the dish.

My husband and I love this Bharwan Simla Mirch dish and  I am sure you will also love it. Serve with Naan, Tandoori Roti or Khasta Roti.

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INGREDIENTS FOR STUFFED CAPSICUM IN TOMATO GRAVY

6 small capsicums (Simla Mirch)
1 teaspoon oil

FOR THE FILLING:
4 medium potato boiled and mashed
½ cup onion chopped fine
1 tablespoon coriander chopped fine
2 tablespoon ginger garlic paste
1 teaspoon lemon juice
1 teaspoon jeera cumin
1 teaspoon coriander powder
1 teaspoon chilli powder
1 teaspoon amchur
½ teaspoon garam masala
A pinch of Haldi
1 tablespoon oil
Salt to taste

FOR THE GRAVY:
300 grams tomatoes cubed
½ cup onions sliced
2 tablespoon garlic
1 tablespoon ginger chopped
2 green cardamoms
3 cloves
1 mace
¼ teaspoon cinnamon powder
¼ cup of cashew nuts
1 teaspoon coriander powder
1 teaspoon Kashmiri chilli powder
A pinch of Haldi
1 teaspoon sugar
2 bay leaves
1” piece of cinnamon
1/3 teaspoon Kasuri methi powder
½ cup of cream
1 + 1 tablespoon desi ghee
Salt to taste

INSTRUCTIONS FOR STUFFED CAPSICUM IN TOMATO GRAVY

Wash the capsicum and pat dry. Now cut the top stem of the capsicum and remove the seeds from inside. Set aside.
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FOR THE FILLING :

  1. Heat oil in a pan; add cumin, then add ginger garlic paste, onion and saute for 2 minutes.wp-15960789460433499792212587276684.jpg
  2. Now add all the dry masalas and toss.
  3. Add the potato and saute for 3 minutes.wp-15960789458942842842297245172380.jpg
  4. Add lemon juice and coriander.

    FOR THE GRAVY:

  5. Heat 1 tablespoon ghee in a pan; add cloves, cardamoms, garlic, ginger, onion and sauté for a minute.
  6. Add tomatoes and then cashew and cook for 5 minutes.wp-15960789461816793389953668982092.jpg
  7. Add sugar, salt, coriander, chilli, Haldi and cook till tomatoes are mushy.
  8. Cool the mixture and grind to a smooth paste.
  9. Heat 1 tablespoon ghee in the same pan, add the paste, bay leaves, cinnamon and simmer on low heat for 5 minutes.
  10. Add Kasuri methi and then cream and adjust the seasoning.wp-15960789463661279476403935295473.jpg
  11. Add water to get the desired consistency and cook for 5 minutes.

    HOW TO PROCEED:

  12. Fill the stuffing in the prepared capsicums.
  13. Heat 1 teaspoon oil and place the capsicums and saute on medium heat.wp-15960789466204181277094202586947.jpg
  14. Cover and cook till soft but does not lose shape.
  15. Spread ¾th of the gravy on a serving dish and arrange the capsicums.
  16. Pour the remaining gravy and serve.

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SPICY PIRI PIRI MACARONI

It is no secret that I love pasta and thus I keep try ing to make lots of different variations of pasta every chance I get. I initially started by making Indian style macaroni, then ended up using piri piri masala and let me tell you… it was a game-changer!

Here is homemade spicy macaroni. If you are someone who wants to enjoy their pasta with your Indian spices and a touch of peri-peri, this is for you. This pasta version does not just taste buds- pleasing but also eye-pleasing because of its impressive red colour. Spice up with this delicious treat! Feel free to add more veggies to it if you would like.
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INGREDIENTS:

2 cups elbow macaroni pasta
1 onion, chopped
6 cloves garlic, chopped
1 small tomato, chopped
1 Capsicum chopped
1.5 tsp of olive oil
1 tsp cumin seeds
1/8 tsp asafetida
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp cumin-coriander powder
1 tsp Piri Piri masala
½ tsp oregano
½ tsp red crushed pepper (optional)
Salt to taste
Pepper to taste
Half of lemon, juiced
5-6 sprigs cilantro, chopped (optional)
Basil leaves chopped

INSTRUCTIONS:

  1. Cook the pasta according to packaged directions.
  2. In a pan, heat some oil then add cumin seeds; once the cumin seeds start to splatter, add the asafetida then add onion and garlic immediately.wp-15899061198316731161811264240822.jpg
  3. Let it cook until the onions are translucent, around 2 minutes. Then add the capsicum and let that cook for another minute.
  4. Add tomatoes, all the remaining spices, and a splash of water. Let the spices cook for a minute, then add the cooked pasta. Add more olive oil if the pasta seems dry (you can also add a ladle of the pasta water to marry everything together.) Mix everything well.wp-15899061200247713344474381654917.jpg
  5. Turn off the heat then add lemon juice and chopped cilantro (if using)
    Serve hot!
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NOTES:

  • You can use any pasta you like or have on hand.
  • I use the  Key brand Piri Piri Masala
  • You can add cheese to this if you like.
  • Taste the salt before adding more as the Piri Piri masala and the pasta water will have salt in them.
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PALAK PANEER SOUP/ SPINACH &COTTAGE CHEESE SOUP

This combination of Palak and paneer will never fail us. Be it the usual subzi or soup, this combination is a favourite to many of us. So here is a bright green-hued soup, dotted with cottage cheese and mildly flavoured with black pepper. This is a very healthy soup and perfect for weight watchers too.

This spinach and paneer soup can be a quick, hot meal providing you with plenty of nutrients.
Spinach or palak is rich in fibre, folic acid and iron whereas paneer or cottage cheese can load you up with protein. Consuming spinach can also be one of the best ways to get a healthy range of antioxidants. The onion and black pepper add a wonderful, rich texture to this spinach-based soup making it very appealing to the palate.
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INGREDIENTS :
1 cup paneer (cottage cheese), cut into a heart shape using a cookie cutter ❤
1 cup finely chopped spinach (palak)
2 tbsp yellow moong dal (split yellow gram)
1/2 cup roughly chopped onions
2 tsp butter
salt and freshly ground black peppercorns (kalimirch) to taste
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INSTRUCTIONS :

  1. Pluck the leaves of the palak. Wash and keep aside.
  2. Slice the onions into thin strips.
  3. Heat the butter in a broad non-stick pan, add the paneer and gently sauté on a medium flame for 1 to 2 minutes or till the paneer is light brown in colour. Keep aside.
  4. Combine the moong dal, spinach, onions and 5 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes or till the dal is cooked.picsart_11-02-086990518836639280073.jpg
  5. Keep aside to cool completely.
  6. Once cooled, blend in a mixer to a smooth purée and strain it using a strainer.
  7. Transfer the purée to the same pan, add the salt, pepper and paneer pieces, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
    Serve hot.

    NOTES :

  8. You may add garlic too.
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BESAN CHILLA CURRY/ CHILLE KI SABJI/ JAIN RECIPE

Chila / childe ki sabji /Besan chilla curry /Jain recipe
Rajasthani besan chilla curry is a traditional recipe usually made in our home. I also prefer making this dish when I am out of veggies. It is curd based gravy with savoury gram flour pancakes.

It’s a great side dish with roti/parantha or rice and quite easy to make.
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INGREDIENTS :
For besan chilla:
1 cup gram flour/besan
1/4tsp Carom seeds/ ajwain
1/4 tsp cumin seeds/jeera
1/4 tsp red chilli powder
salt to taste
1/2 cup water or as required
Oil for cooking

For Tempering: 
1tbsp ghee
1/4 tsp mustard seeds/rai
1/4 tsp cumin seeds/jeera
A pinch of hing
1/4 tsp red chilli powder
salt to taste
1/4 tsp garam masala

For curry :
1 cup Dahi /yoghurt
1 cup of water
1tbsp gram flour/besan
1tsp turmeric powder /Haldi
salt as per taste

INSTRUCTIONS :
For Besan Chilla :

  1. Take a large bowl and mix all the ingredients.
  2. Gradually pour little water into it, so that there should be no lumps.
  3. Add little water till it comes to a thick and smooth batter in pouring consistency.
  4. heat a pan or griddle on high flame.
  5. pour a spoonful batter and spread evenly clockwise.picsart_08-28-061061887633856089994.jpg
  6. Drizzle little oil around it and cook till it becomes brown and crisp.
  7. Turn it upside down and cook the other side till it is cooked.
  8. Your besan chilla is ready.
    * Cook the besan chilla on medium flame.For curry:
  1. In a big bowl, take the curd and 1cup water whisk it well to make it smooth.
  2. Add besan, haldi and salt. Mix well until it is lump-free.
  3. Now take a deep and thick bottom pan and add ghee.
  4. When the ghee is hot enough add mustard seeds and cumin seeds.
  5. Add hing and red chilli powder now pour curd mixture .stir continuously till the mixture start boiling. Keep on stirring otherwise the yoghurt will curdle.picsart_08-28-06339880535864470578.jpg
  6. Cut chilla into small pieces and add into the curry.
  7. Turn off the heat.NOTES :
  8. You can add green chilli and coriander into this recipe.
  9. After adding the chilla pieces the curry need not to boiled or cooked further.
  10. Do not let the curry sit for a long time The chilla absorbs the gravy and becomes very soggy.
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