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Cumin powder

Breakfast/ Punjabi/ Roti Paratha Dosa & More

Paneer Paratha

Punjabi cuisine has given the greatest gift to Indian cuisine – paneer. Soft (Indian) cottage cheese full of fat has to somehow translate in any language as ‘yum’! A whole-wheat flat bread filled with mildly spiced paneer served with yogurt is just a breakfast for Punjabis but can be a complete meal for me.

I need a better picture and the only way to get it is to make these parathas when S is not around. Learned from my mistakes 😉 For now this is best capture I have got –

paneer_paratha

[Update] This might be a little better –
paneer_paratha

Maharashtrian/ Subji / Curry

भरली भेंडी / Bharali Bhendi / Bhindi Masala / Okra Masala

Last time when I travelled to India, Cathay Pacific served bhindi masala for lunch. In my humble opinion, if people don’t know how to make bhindi that should just refrain from it. As soon as I reached home, the first thing I asked my mom to make was “भरली भेंडी / bharali bhendi”. It’s called “bharali” because it’s stuffed with masala. Disclaimer – This recipe is not same as Punjabi Bhendi Masala. This is truly a Maharashtrian version and if you ask me it’s the best version 🙂

Bharali Bhendi / Bhindi Masala

Bharali Bhendi / Bhindi Masala

Little heavy on oil but totally worth it!

Ingredients:

Instructions:

  1. Wash bhendi and let it dry completely. 
  2. Make slits so that you can stuff the masala inside. Cut it into halves lengthwise so that it's easy to eat.
  3. In a small bowl, prepare the masala by mixing everything together except for salt.
  4. In a medium pan, take oil and make tadka by adding mustanrd seeds, cumin seeds, hing, curry leaves and turmeric powder in that order.
  5. Now stir in stuffed bhendi and let those cook properly.
  6. Sprinkle salt and mix it lightly. Make sure the masala doesn't come out.
  7. Keep it covered for 3-4 minutes. 
  8. Once bhendi becomes soft and masala is cooked, it's ready to serve hot with rotis.
This dish demands a bit more oil than usual cooking but it's totally worth it. Also try to use a non stick pan in order to avoid sticking-at-the-bottom problem.

It is a good source of Protein, Riboflavin, Niacin, Phosphorus, Potassium, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Manganese. Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2498/2#ixzz2CRq5FNaA

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