LEFTOVER PULAV RICE PARATHA

Leftover Pulav Rice Paratha Recipe is an excellent breakfast made using any leftover rice (biryani / pulav or plain rice). Onion and spices are added to the stuffing made from leftover rice and rolled into a paratha using wheat flour dough. It is a very easy recipe and anyone can make it. Do try this recipe!

INGREDIENTS:

1 Cup Leftover Pulav
1 Medium Sized Onion Chopped
1 Green Chilli Chopped
1 Tbsp Coriander Leaves Chopped
1 .5 tsp Red Chilli Powder (or as per taste)
1/2 Tsp Coriander Seeds Powder
2-3 Tsp Oil per Paratha
Wheat Flour Dough as required
Salt to taste

INSTRUCTIONS:

  1. In a mixing bowl, add leftover pulav & mash the rice with your hand or in a blender.
  2. Put in half a tablespoon of oil in a pan and heat it. When the oil is hot, add the cumin seeds until they crackle, Add some onions and green chillies, and saute for 5 minutes. Next, add the spices – salt, red chilli powder, coriander seeds powder & saute again for 4-5 minutes.
  3. Now add this mixture to the leftover pulav and along with coriander leaves; and keep this stuffing aside.picsart_08-14-023275910758519881154.jpg
  4. For rolling paratha, on a flat surface take about tennis ball size of dough & with a rolling pin, roll the dough till halfway. Use dry flour to roll as needed. Place about 2-3 Tbsp stuffing kept aside at the centre of the rolled dough.
  5.  Now start sealing the dough to form a round ball-like shape, pressing the stuffing in. With the help of dry flour & rolling pin start rolling the stuffed dough using very light pressure & keep sealing the ends with fingers as you roll. Quickly run a knife below the paratha in case it might have got stuck at the base.picsart_08-14-037624479542094517651.jpg
  6.  Heat a pan/Tawa, drizzle oil. Place the paratha on the pan carefully.  On medium flame let it cook for 30-40 seconds. Now flip the paratha with a spatula. You will see some light brown spots. Apply oil on one side & after 30-40 seconds flip it again. Press lightly with a spatula & cook for another 20-30 seconds.
  7.  Repeat the process another side – apply oil, flip over, press gently with a spatula for a few seconds. Turn the flame on high & cook for 5-8 seconds. Flip again, cook for 5-8 seconds.
  8.  Paratha is ready to be served.  Serve with curd & top it up butter (optional).

    NOTES: 

    1. Since I used rice which already had some spices in it, I didn’t add a lot of spices. But if you are using plain white rice, then add turmeric powder & increase the number of other spices too.
    2. You can use raw onion also in place of sauteed onions.

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PIRI PIRI MASALA CORN 

Monsoon special easy snack recipe
Spicy Piri Piri masala corn.
Boiled corn seasoned with aromatic tangy spices and the fresh smell and flavour you get while you make this recipe is out of the world. You might have experienced it in small street stalls where they sell it paper cups spicy hot.

Street style spicy sweet corn recipe is so tempting and flavoursome with chaat style taste. This recipe is so simple that you can make it in a few minutes if you have boiled corn kernels ready. This can be served as an evening snack or as a tangy salad.

My daughters are big fans of Piri Piri flavour and so I gave the desi corn a twist of Piri-Piri spice and they loved it.
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INGREDIENTS : 

1/2 cup boiled corn kernels
3/4 tbsp. Butter
1/2 to 1 tsp Red chilli Powder
1/2 tsp Black Pepper Powder
1/2 tsp Chaat Masala
1 tsp Piri Piri masala
Salt as required
1 tsp Lemon Juice
1 or 2 tsp Coriander Leaves
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INSTRUCTIONS: 

  1. If you’re cooking corn in a pressure cooker, cut it into half and cook for 2-3 whistles in medium flame. After cooking, remove the corn kernels from corn cob. You can even cook the corn kernels without cob in a saucepan with some water.
  2. Take corn kernels in a bowl and add 3/4 tbsp of softened butter.
  3. Now start adding all the spices starting with 1/2 to 1 teaspoon of red chilli powder, Chopped green chillies, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of chaat masala and 1 teaspoon of Piri Piri masala.
  4. Squeeze in some fresh lemon juice for that tangy flavour and add some finely chopped coriander leaves. picsart_08-06-046195179632869522922.jpg
  5. Now gently mix all the ingredients with a spoon. Always make sure whether the butter is mixed properly or not. Serve this spicy corn with a wedge of lemon
  6. finally, transfer the spicy masala corn chaat into a cup and serve immediately.

    NOTES: 

  7. also, add more butter if you are looking for flavours as served in street sides.
    additionally, add onion and coriander to make flavourful.
  8. finally, spicy masala corn chaat tastes great when served slightly warm.
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Sojatia’s Masala puri  Masala puri recipe / Namkin puri – 

Sojatia’s Masala puri
Masala puri recipe / Namkin puri –
सोजतिया ये मेरा मायका ।और ये रेसिपी है मायका स्पेशल ।मैंने अपनी दादी से सीखी है ये रेसिपी।
This is my family recipe. I learnt this recipe from my grandmother.
During childhood, This poori and dadi’s achar used to be my favourite and till now have never got bored of poori.
My dadi usually make this for a picnic or travelling. She also packs ker sangri sabji and some pickle or chunda to go with it. The best thing is that you can have this as a snack as well with a cup of tea.
Whenever we go for a picnic or holidays this puri is always with us.
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I am lucky to have A grandmother like mine. She is caring and foodie and she always happy to do the cooking for the family .
Even today she sends me these pooris whenever I crave it
She knows everyone’s likes and dislikes in the family .and according to everyone’s choice she manages to cook their favourite dishes and also packed and sent to their places by bus or trains.
hats off to her dedication I wish I learn these skills from her someday.Love you Dhaiji. We called our Grandmother Dhaiji .

 

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MY GRANDMOTHER DHAIJI
These Poories are edible and fresh for around 10 days
Few spices are added to the plain poori dough just to add some flavour and also to make it spicy. Make this masala poori for potlucks and parties, everyone will just love them.
INGREDIENTS:
3 cups Whole wheat flour (Chapati atta)
1 cup besan (Chickpea flour )
Salt to taste
1 teaspoon Red chilli powder
1 teaspoon Coriander powder
3,4 clove finely grinded
2teaspoon fennel seeds
a pinch hing (assophotida)
1teaspoon ajwain ( Carrom seeds )
2 green chillies finely chopped ( optional)
1/4  cup coriander finely chopped
2 teaspoons Oil + more for frying
¾ cup Water
INSTRUCTIONS : 
Making the dough:
  1. Take whole wheat flour (atta) in a bowl. Add besan salt, red chilli powder, turmeric powder, coriander powder, ajwain,
  2. hing, fennel seeds, Mix well.
  3. Add oil and mix till incorporated well using your fingertips.
  4. Now start adding little water at a time and keep kneading the dough.
  5. Keep kneading till you get smooth and tight dough (NOT SOFT like chapati/roti dough).
  6. Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes.
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Making masala puri recipe:
  1. After resting time knead the dough once again.
  2. Divide the mixture into 24-25 equal portions, make a smooth ball and then flatten it out between your palm.
  3. Work with one flatten disc at a time. Roll into 2-3 inch diameter circle. It should not be too thin or too thick. Cut heart shape using a cookie cutter.picsart_07-24-061228363317191114039.jpg
  4. Roll few pooris and keep them in a plate, also keep them covered with a kitchen napkin.
  5. Heat the oil in a pan on medium heat. Once hot slice one poori into the hot oil.
  6. By very gentle pressing using back of slotted spatula fry them. It will help poori to puff up.
  7. As it is puffed up and the bottom side is light brown meaning no more bubbles in the oil.
  8. Then flip it. Fry the other side until it is light golden brown in colour.
  9. Remove it from the oil using a slotted spoon
  10. Place on a paper towel-lined plate.
  11. Fry rest of them similarly
NOTES: 
  • Storing the pooris: masala puri is best served fresh. If you are making it for travelling or picnic then Store them in an insulated container while it is still warm. If you let it cool completely before storing then it will get chewy.
  • Adding less water is the key for crispy, poori that stays puffed for a long time.
  • You can skip besan flour and make with atta alone
  • You can replace oil with ghee
  • Do not make a sticky dough. Poori will absorb more oil
  • Keep the dough covered till use. Do not let it dry
  • You can add 2 tsp of crushed kasoori methi to the dough while kneading.
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LAUKI KALAKAND

Sweets become sweeter especially when they are homemade.
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Loki Kalakand – Bottle gourd has numerous health benefits. The first and foremost is, it is a very cooling vegetable because of its high water content. And the lightly sweet flavour softens up the mood. Bottle gourd sweet proves just as delicious.
I used Kapiva A2 desi ghee to make lauki kalakand and no change in taste at all. Also, the aroma was great.
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INGREDIENTS:
Bottle gourd 1 kg
Sugar 1/2 cup
Milkmaid 1/4 cup
Milk 1/ 2 ltr
Ghee 2tbsp
Almonds and pistachio sliced 1 tbsp each
Green food colour 1/4 tsp (optional)
Green cardamom powder 1/2 tsp
INSTRUCTIONS:
  1. Peel bottle gourd and grate it.
  2. Take a heavy bottom pan and add 2 tbsp ghee and add grated bottle gourd and saute till all water absorbed.
  3. Add milk and cook 10 to 12 minute till the lauki is tender.
  4. Keep stirring constantly for about 10 minutes.
  5. Then add Sugar, Milkmaid and cardamom powder & green colour.
  6. Cook for another 5-10 minutes.
  7. add 1 tbsp ghee and your Lauki kalakand is ready to serve.
  8. You can serve hot or cold as per your choice.
  9. Sprinkle almonds and pistachio on top.
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NOTES :
  • also, cook kalakand on medium flame, else the milk gets burnt from bottom.
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EGGLESS JAMUN CAKE WITH JAMUN ICING /JAVA PLUM CAKE

Black plums (or Jamun/Jambul/Indian blackberry ) are very easily available in summer and rainy season. These berries are power packed with many different nutrients that are good for our body. In fact, Black Plum has been extensively used in Ayurveda for treatment of Diabetes, digestive disorders, infections, skin problems and oral problems.

When I saw Jamun cake recipe on Instagram in AMRITAOFLIFE  profile I wanted to try it and finally, I tried it and the result was fabulous. I decorate with Jamun flavoured icing. Thanks a lot once again AMRITAOFLIFE for sharing such an innovative and wonderful recipe.
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DRY INGREDIENTS :
1& 1/4 cup fine rawa / sooji
1/4 cup whole wheat flour
1tsp baking powder
1/ tsp baking soda
1tsp salt
3/4 cup raw sugar

WET INGREDIENTS :
1/3 cup ghee
1/2 cup dahi
3/4 cup Milk
1 tsp vanilla extract

JAMUN SWIRL INGREDIENTS :
200 gm Jamun
2tbsp raw sugar
3tbsp water
1/4 cup Whipped cream

INSTRUCTIONS :

Jamun Compote :

  1. Pit theJamuns, blend the Jamun flesh with little water and sugar and cook on slow flame about 10-15 minutes or until it has welk thickened up.
  2. It should be jammy consistency.
  3. Let it cool down to room temperature.picsart_07-05-074076166831843890270.jpg
  4. Mix all the wet ingredients together.
  5. Add the rawa & Raw sugar and let it rest 30 minutes (This gives time to rawa to fluff up).
  6. Mix the whole wheat flour, baking powder and baking soda together and add to the sooji mixture.
  7. Mix till just combined.
  8. Don’t over mix.
  9. In a greased and dusted Tin, layer the batter and Jamun compote and run a fork through it to create pretty swirls.picsart_07-05-078657480795259843493.jpg
  10. Bake at a 180℃ in a preheated oven for 35-40 minutes.
  11. let it cool down to room temperature.
  12. Add 2 tbsp jamun compote into whipped cream and mix it .decorate your cake with this Jamun flavoured icing.
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JAMUN RAITA/ JAVA PLUM OR INDIAN BLACK BERRY RAITA

Indian blackberry or Java Plum or Jamun is loaded with full of nutrients which is really great for improving health. Try to make Jamun Raita as a seasonal fruit dish which could be delicious for its unique flavour and tangy taste. You can easily serve this raita with pulao or any other mid-day meal.
I love curd and obviously raitas. And Fruit raitas are my favourite kind. So here is a twist to the simple raita with the added flavour of Jamun.
Whenever you make any spicy dishes, the perfect cooling company with it is Raita. Jamun has great nutritional properties and is absolutely delicious whether added to curd or to cold milk. So let’s dive right into the recipe of refreshing Jamun raita.
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INGREDIENTS:
1/2 cup deseeded and finely chopped ripe black jamuns
1 cup whisked low-fat curds
 Black salt to taste
1/2 tsp roasted cumin seeds (jeera) powder
1 tbsp Mint leaves
1 tsp sugar ( purely optional  I love my raita little sweeter side so I used sugar )
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INSTRUCTIONS:
  1. Combine the curds, jamuns, salt, cumin seeds powder and mint in a bowl and mix well.
  2. Refrigerate for at least 1 hour.
  3. Serve chilled garnished with mint leaves and jamun. picsart_07-01-096443964960576610383.jpg
SEE MY OTHER RAITA RECIPES HERE..BEETROOT WALNUT RAITA
NOTES: 
  • Select sweet and ripe jamuns that are soft pulpy, for best results. Serve this raita with a pulao or even as a dip with fat-free khakhras.
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