Kulcha is a popular Indian flat bread specifically from North India, It's a typical Punjabi recipe. The whole credit for this Indian bread goes to the city of Amritsar, where Amritsari Chole Bature and Naans are famous for.   It is famous in Pakistan and Kashmir too. Also, it is the most sought Indian bread next to Naan. 

     As such, Aloo Kulcha takes a special place in Indian Breads, as these popular Punjabi flatbreads are stuffed with spicy Potato Mix. These Aloo Masala is cooked in a traditional Punjabi style with Anardaana Powder, Carom Seeds, Amchur Powder, Coriander Seeds, Red Chilli Powder etc.,

AMRITSARI ALOO KULCHA

• Punjabi Chole/Amritsari Chole
• Onion Tamarind (Pyaaz Imli Ki Chutney)
• Sliced Onions with a wedge of Lime.

Can also serve it with any other Vegetarian or Non-Vegetarian Curry of your choice.

For traditional KULCHA RECIPE, Click here...

Cuisine : North Indian (Punjabi & Kashmiri); Pakistan
Course : Main Course
Difficulty : Medium
Serves : 4
Yields : 12 Kulchas
Author : SM

Preparation Time : 15–20 Minutes
Leavening Time : 3–4 Hours
Cooking Time : 20 - 30 Minutes

For more INDIAN BREAD RECIPES, Click here...

 

HOW TO COOK AMRITSARI ALOO KULCHA

AMRITSARI ALOO KULCHA

INGREDIENTS:

For Kulcha:

All Purpose Flour/Maida  -  3 Cups
Milk/ Water -  1 Cup
Curd  -  2 Tablespoons
Baking Powder  -  1 Teaspoon
Cooking Soda / Sodium-bi-carbonate  -  1/2 Teaspoon
Sugar  -  3 Teaspoons
Salt -  To Taste
Oil  -  3 - 4 Tablespoons

For the Stuffing:

Potatoes - 3-4 No's.
Onion - 1 No.
Green Chillies - 1-2 No's.
Carom Seeds - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Crushed Coriander Seeds - 1 Teaspoon 
Roasted Cumin Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Anardhaana Powder - 1 Teaspoon
Coriander Leaves/Spring Onions - Few.
Kasuri Methi - a Few teaspoons 
Black Salt - 1 Teaspoon
Salt - To Taste

 

For Garnishing:

Kalonji - 2–3 Teaspoons (Optional)
Butter - 3 Teaspoons
Coriander leaves /Kasoori Methi -  a Few

Method:

To Knead the Kulcha Dough:

• Sieve All Purpose flour along with salt, Baking Powder and Cooking Soda once.
• Add Sugar to the flour and mix well.
• Make a well in the centre and pour the curd into it.
• Knead it into a pliable dough using enough milk.
• Finally, add oil and knead again for about 7–8 minutes.
• Cover it with a wet cloth and leave it aside for 3–4 hours.
• Before rolling them, knead it again.
• Divide the dough into 10-12 medium-sized balls and keep it aside.
  

For the Stuffing:

• Boil the Potatoes, peel and mash them.
• Add all the ingredients mentioned under "For the Stuffing" and mix well.
• Sprinkle Amchur Powder, Kasuri Methi and finely chopped Coriander Leaves/Spring Onions and mix well.
• Finally, add finely chopped Onions and Green Chillies.
• Divide the Potato Stuffing into 10-12 medium-sized balls and keep them aside.

AMRITSARI ALOO KULCHA

For Aloo Kulcha:

• Roll the dough balls into thin circles.
• Place a little Potato Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Potato Stuffing into a Circle.
• Then cook Aloo Kulcha in a suitable way.
  

Cooking them on a Griddle: 

* On Direct Flame:

• Heat the griddle.
• Roll Aloo Kulchas into a round or an oval shape.
• Smear oil/butter over one side of the Aloo Kulcha and roll it once again. 
• Brush a little bit of water over one side of the Aloo Kulcha and press them to the griddle.
• Invert the griddle and cook one side of the Aloo Kulcha over a direct flame to give it a tandoor like texture and flavour. 
• Flip it and then brush water over the other side of Aloo Kulcha and spread the garnish over it.
• Then cook the other side of the Aloo Kulcha.
• Follow the suit for the rest of the Kulchas.
  

* Over a Griddle: 

• Heat the griddle.
• Roll Aloo Kulchas into a round or an oval shape.
• Smear oil/butter over one side of the Aloo Kulcha and roll it once again. 
• Brush a little bit of water over one side of the Aloo Kulcha and sprinkle the garnishes over it.
• Placed the rolled Aloo Kulcha over the griddle.  Let the flame be at the high.
• Wait until the bubbles start to form over the Kulchas.
• Now lower the flame, flip and cook the other side of Kulcha. (the side with garnish) for a few minutes. 
• Follow the suit for the rest of the Kulchas. 
  

Baking them in an Oven:

• Preheat the oven to 180 Degree Celsius.
• Place the rolled Aloo Kulchas on the baking tray. 
• Bake them in the preheated oven for about 4–5 minutes. 
• Flip them and bake them again for about 3–5 minutes. 
• Remove them from oven and then brush butter over it.

NOTES:

• Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
• This also makes a soft, pliable dough.
• Can use water or milk to knead the dough.
• Mash the potatoes without any lumps.
• If the Potato stuffing is prepared without lumps and large pieces, the Kulchas will not break while rolling.
• Can Substitute Amchur (Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Using the ingredients mentioned under 'For Garnishing' is totally optional.
• Iron griddles work best to make this Kulchas. 
• Smear some fresh butter over hot Aloo Kulchas before serving. 

ROSE LASSI

     Yet another refreshing drink, prepared with Rose Syrup, Yogurt/Curd and Milk.  With the richness of traditional Lassi comes along the redolent fragrance of Roses.  Rose Lassi is a delicious combination of a Milk Shake and a Smoothie with an authentic Indian touch.  Some recipes call for adding a pinch of Cardamom or Saffron to enhance the flavour of the drink. 

     Though believed to have originated from Punjab, Lassi can be seen in Gujarat, Rajasthan and even in parts of Pakistan.  A popular drink throughout the Northern States of India, are whipped up into many variations to bring a special note of the same drink throughout India. Lassi comes into limelight along with the arrival of sweltering summer.  Roadside shops and eateries cater this creamy drink during summer.  A sip of the Sweet Punjabi Lassi, topped with a dollop of Malai(fresh cream), is an utter treat and utmost delicacy.    

ROSE LASSI

     It is an astounding fact that Yogurt/Curd is an integral part of Indian Tradition and an unavoidable part of Indian Cuisine. Yogurt/Curd - Dahi/Dai as commonly called in North Indian languages and as Thayir/Perugu/Mosaru in the South Indian States.  Once an agricultural bound Nation, cattle rearing were a part and parcel of their life. Availability and use of Milk and milk products were a part of their daily life. So it's not a wonder that we all like Milk, Dahi/Curd (Yogurt -in our very own form).  All the more, we have a special place for it in our Pantry. And it is a daily routine to make fresh curd on a daily basis at home. We also knew wonderful techniques to convert it into tasty Desserts like Shrikhand, Mishti Doi & Bhapa Doi, healthy Drinks like Chaas, Sambharam and Lassi.  We love to accompany Raithas/Salads with Rice and Roti or make curries out of Yogurt/Curd.

    Lassi may taste like a treat, but it’s one that comes with health benefits! The yogurt in the lassi is full of probiotics that promote gut health, help digestion, and boost the immune system. It also provides protein and Vitamin-D, along with the beneficial properties of any additional fruits, herbs, or spices. Lassi is so refreshing.  

ROSE LASSI

     Rose Lassi is one best drink if you love the sensuous aroma of Rose. Serve it as a refreshing drink to quench your thirst during sweltering Summer days or as a Dessert to wash out the spicy dishes.  Lassi happily falls under the category of a dessert masquerading as a drink.
     Lassi - A popular drink throughout the Northern States of India, are whipped up into many variations to bring a special note of the same drink throughout India. Next to Mango Lassi, Rose Lassi is yet another variation which tops the popularity. A sip of the Sweet and Flavour filled Rose Lassi, is an utter treat and a sensuous delicacy.


For more JUICES, SMOOTHIES & DRINKS, Click here...

Cuisine - North Indian
Recipe Type - Drink
Difficulty - Easy
Serves - 1 Tall Glass
Author - SM  

Preparation Time - 10 - 15 Minutes

For HOMEMADE ROSE SYRUP, Click here...

 

HOW TO MAKE ROSE LASSI

ROSE LASSI

 

INGREDIENTS:

For Rose Lassi:

Rose Syrup - 2 Tablespoons
Thick Yogurt/Curd - 1 Cup
Milk - 1/2 Cup
Ice Cubes - 1/4 Cup
Salt - a Pinch (Optional)

 

Optional Ingredients:

Fresh Cream - 2 Tablespoons
Cardamom Powder - 1/4 Teaspoon
Kewra Water/Essence - a few drops
Dried Rose Petals - for garnishing

 

ROSE LASSI

METHOD:

• Crush the Ice Cubes in a blender.
• Add Rose Syrup, Yogurt/Curd, Milk & Fresh Cream to the crushed Ice cubes and whip it up in a blender for a few minutes.
• Blend until all the ingredients are well combined.
• Pour Rose Lassi into a tall glass.
• Serve Rose Lassi Chilled, garnished with a few dried Rose Petals.
  

 

For a detailed Recipe on HOMEMADE CURD/YOGURT, Click here...

 

ROSE LASSI

NOTES:

• The Yogurt/Curd should not the sour.
• Can substitute Water for Milk.
• Adjust the sweetness to suit your taste preference.
• Rose Syrup I used has added sugar in it.  So I did not add Sugar in this Recipe.
  
• For thicker Lassi, add fresh cream, but it is totally optional.
• Can add a few drops of  Kewra Essence/Water, if you like the flavour in Rose Lassi. 
• Adding Cardamom Powder, Saffron etc., are purely optional.

PANEER PARATHA

    Being a South Indian, Rice is predominant in my Kitchen, but when I was just pondering through my cooking habits, I find that I have been balancing equally with both Roti and Rice.  At least 2-3 days in a week, I cook Chapati or Paratha for Lunch & Dinner.  Though Chapati takes over my menu very frequently, Parathas pop-up into my Menu as frequently as it is.  The reason is our love for Stuffed Parathas.  My daughter loves Stuffed Parathas and her most favourite is this Paneer Paratha.

    I had taken the picture a few days back, but couldn't find time to write the recipe for Paneer Paratha. Two weeks back I fell sick due to the side effects of some medicines I was prescribed with and to top up the scenario I got infected with Chicken Pox.  I had a tough time tackling both the issues.  Meanwhile, my daughter took over the kitchen and was cooking in a spree, treating me like a mother. Catering juices, tender coconut, porridge etc., & etc., on time with all great dedication and care. Alongside she was cooking all goodies like Parathas, Dhals, Kola Urundai, Appam, Stew, Chicken Curries and what not. She even went a step ahead and cooked Kerala Red Rice and my husband was all amazed by the way she catered food on time with all good precision and perfection.  I was happy that for a first timer she was doing a great job, and finally she was using the recipes from my Blog(I am at all glee).

    One day she came up asking me whether I have posted the recipe for Paneer Paratha & I said not yet.  She was planning to make Paneer Paratha from scratch.  She made Paneer and for dinner she had cooked Paneer Paratha.  Though I couldn't eat it, just for the sake, I tasted a bit and the aroma was so good that it was wafting around.  So, as soon as I am on the recovery process, I planned to write the recipe for Paneer Paratha here.   So, now I know, the sole intention of starting this blog is accomplished in my terms.  I started it to keep up a journal of all my recipes in a blog so that my kids or anybody interested can use the recipes when in need.

PANEER PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes, with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Green Peas Paratha etc., & etc.,

      Paneer Paratha is one of the most famous Indian Bread stuffed with Paneer.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Paneer Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Paneer Parathas with a blob of Butter along with a cup of Curd(Yogurt), Pickle or Raitha.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

For more PARATHA RECIPES, Click here...

HOW TO MAKE PANEER PARATHA - INDIAN COTTAGE CHEESE STUFFED PARATHA

PANEER PARATHA

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoons
Water - as Required
  

For the Stuffing:

Paneer - 1/2 Cup
Onion - 1 No.
Green Chillies - 1-2 Nos.
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

 

For a detailed Recipe on HOW TO MAKE PANEER, Click here...

To Cook:

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• I have used fresh homemade Paneer in this recipe.
  
• Grate the Paneer
  
• Mix the grated paneer with finely chopped Onions, green chillies, coriander leaves and other spice powders me mentioned under "For stuffing".
• Mix all the ingredients well until the spice powders are well combined with the Paneer.
  
• Divide the Paneer Stuffing into 12-15 medium-sized balls and keep them aside.

PANEER PARATHA

For Paneer Paratha:

• Roll the dough balls into thin circles.
• Place a little Paneer Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Paneer Stuffing into a Circle.
• Alternatively, can roll out two chapatis from the dough and then spread the stuffing in the middle.
• Then gently press the edges and roll it out.
  
• Heat a griddle(Tawa) and cook each Paneer Paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Paneer Parathas with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible, but both the ingredients are optional.
• Grate the Paneer for the stuffing. Crumbling it with your hands may yield you with bigger pieces of paneer in the stuffing, which may break/tear the Parathas when you roll it out.
  
• I have used fresh homemade Paneer in this recipe, you can use store bought ones too.
  
• Cook Paneer Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Paneer Parathas. But it gives a wonderful aroma to the Parathas
  
• Can also smear a blob of butter over hot Paneer Parathas before serving.
  

 

GREEN CHILLI PICKLE

    I got a liking for North Indian Pickles during my college days.  We had a few North Indian friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Theplas, Parathas, and least to mention Punjabi Katta Meetta Aam ka Achar, Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar, Hari Mirch ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially along with the Pickles. Hari Mirch ka Achar or the Green Chilli Pickles were one among them. I feel quite nostalgic when I think about this scenario now.

    Green Chilli Pickle, though this recipe is more or less my version of Pickle which suits my likes and preference.  With a mish mash of Punjabi Chilli Pickle and South Indian style pickle, as I add Red Chilli Powder to the Pickle and use Gingelly oil instead of Mustard Oil.  This version started during my initial days of trials with Pickling and I least had an access or knowledge for authentic versions of North Indian Pickles.  But I have always loved to combine it up with Parathas or Chapatis and these Pickles are made just for me at home.  Me being a Pickle lover and others at home even do not bother to take note of something like this exist in my pantry.  So all those numerous bottles of varieties of Pickles lined up in my refrigerator is solely made "ONLY FOR ME."

    I usually make these Green Chilli Pickle with the long variety of Green Chillies available in the local Market(Malaysia). The same variety is used for making Chilli Jeruk or the pickled Green Chillies in Vinegar which is a local favourite which is served along with Noodles & Fried Rice.  These varieties are not that spicy in terms with normal Chillies and the native Chilli Padi available in Malaysia.  But my first attempt with this Green Chillies were with Chilli Padi alias Kandhari Mulagu.  The sole reason behind it was a big Kandhari Mulagu plant the white variety which grew as big as a bush and I had three big plants of the same variety and a few small basket full of Chillies.  So, any extra produce available, gets converted into a Pickle in my kitchen.

    This Green Chilli Pickle is spicy to the norms as I add Red Chilli Powder along with other ingredients in this recipe, but it is purely optional.  Though the spiciness from the Green Chillies and Red Chillies are balanced and compensated with the addition of Lemon Juice and Jaggery.  For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role.  The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In this Green Chilli Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this Pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Green Chilli Pickle.  This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.

    This Green Chilli Pickle can simply be paired up with Chapatis, Roti, Batura, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,
 

For more PICKLE Recipes, Click here...

Cuisine - North Indian(Punjabi)
Recipe Type - Pickle
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Maturing Time - 2-3 Days.

For NORTH INDIAN STYLE PARATHA RECIPES, Click here...

HOW TO MAKE GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

Green Chillies  - 20-25 big variety Chillies
Salt - 2 Tablespoons
Red Chilli Powder - 2-3 Tablespoons(Optional)
Turmeric Powder - 1 Teaspoon
Asafoetida - 1/2 Teaspoon
Jaggery - 1/2 Teaspoon
Gingelly(Sesame) Oil/Mustard Oil - 1/4 Cup

 

For Pickle Spice Mix:

Yellow Mustard Seeds - 2 Tablespoons
Fenugreek Seeds Powder - 1/2 Tablespoon
Fennel Seeds - a Pinch
Coriander Seeds -1 Teaspoons

 

METHOD:

• Sun dry the ingredients mentioned under "For Pickle Spice Mix" for a day or two.
• Alternatively, can dry-roast the ingredients on a very low flame until dry and aromatic.
• Dry roast the Fenugreek seeds, Fennel and Coriander Seeds on a low flame until it splutters and turns fragrant.
• Once completely dry, grind the ingredients coarsely and keep it aside.
• Slightly dry roast the Yellow Mustard seeds for a few minutes.
  
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Meanwhile, wash the Green Chillies and pat dry them with a clean kitchen towel.
• Remove the stalks, and cut the Green Chillies into two, then make a small slit through each portion.
  
• In a large mixing bowl/jar, add the Green Chillies along with Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and mix well.
• Add Crushed Mustard Seeds & the coarsely ground Pickle spice mix, pour in the Lemon Juice and mix well.
  
• Heat the Gingelly Oil/Mustard Oil until it reaches the smoky point.
• Turn off the flame and allow the oil to cool down.
  
• Now, gently pour in the Gingelly Oil/Mustard Oil into the Pickle and mix well.
• Mix all the ingredients until well combined, add the Jaggery powder and mix well.
  
• Adjust the amount of Salt if required.
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 2-3 days.
• Mix the pickle every day with a clean and dry spoon(preferably a wooden spoon).
• After 2-3 days, Green Chilli Pickle is ready to be used.
• The Green Chilli Pickle is ready once the spice mixture is well infused into the Green Chillies.
• The Green Chillies would have turned soft and tender, once the pickle is ready.
• Store the Pickle in a clean and dry Glass/Ceramic Jar.
• Green Chilli Pickle tastes great with Parathas, Chapatis, Roti, Batura etc., 
  
• Can pair it up with Curd Rice too.

 

GREEN CHILLI PICKLE

NOTES:

• The Green Chillies should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adding Red Chilli Powder to the Green Chilli Pickle is truly optional.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil/Mustard Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Green Chilli Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly,  Green Chilli Pickle can last for a year or so. 
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.   
  

 

MOONG DAL PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha etc., & etc.,

      Dal Paratha is one of the most famous Indian Bread stuffed with Moong Dhal or Chana Dhal(Bengal Gram Dhal).  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Dal Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Parathas with a blob of Butter along with a cup of Curd(Yoghurt), Pickle or Raitha.

MOONG DAL PARATHA

      Dal Parathas are Whole Wheat Indian Bread with a heartwarming pre-cooked Dal Stuffing.  I have made this recipe with freshly cooked Moong Dal and then it is mixed along with seasonings & spices.  The Moong Dhal mix is used for stuffing the Paratha. Make sure that the Moong Dals aren't overcooked which will make it mushy.    The same recipe can be prepared with Chana Dal, but when prepared with Chana Dal, the Paratha becomes filling and slightly heavier than Moong Dal Paratha.  And the Prathas tastes unique to the Dhal used for stuffing.  The same recipe can be prepared with left-over Dal too. 

    What makes Moong Dal Paratha special is the soft and tasty filling of Moong Dal flavoured with mild spice powders and seasonings. Garam Masala gives this Paratha a wonderful flavour and Amchur(Dry Mango Powder) adds a tinge of tanginess to the dish. Usually, Parathas are roasted with lots of Ghee(Clarified Butter) and served with dollops of Butter. Moong Dal Parathas are wholesome as they are, so serve them with simple side dishes. These Parathas taste best when served hot with Pickles /Aachar, Curd or Raitha.  Moong Dal Paratha is one best dish which can be packed in a Lunch Box, as it stays fresh and soft even after a long time.

 

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

For more PARATHA RECIPES, Click here...

 

HOW TO MAKE DAL PARATHA - MOONG DAL STUFFED CHAPATIS

 

MOONG DAL PARATHA

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoons
Water - as Required
  

For the Stuffing:

Moong Dal - 1/2 Cup
Onion - 1 No.
Green Chillies - 1-2 Nos.
Cumin Seeds - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

To Cook:

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• Cook Moong Dal in a Saucepan or in a pressure cooker with enough water.
  
• Once cooked, drain the dal for about 15-20 minutes.
• Make sure that the water used for cooking is drained off before making the stuffing.
• Can mix all the other ingredients mentioned under "For stuffing" raw or sautéed.
  
• If Sautéing, heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add slightly mashed Moong Dal along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Moong Dal Stuffing into 12-15 medium-sized balls and keep them aside.

For Moong Dal Paratha:

• Roll the dough balls into thin circles.
• Place a little Moong Dal Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Moong Dal Stuffing into a Circle.
• Heat a griddle(Tawa) and cook each paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Moong Dal Parathas with a bowl of Curd(yoghurt), Raitha or Pickle.

MOONG DAL PARATHA

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Slightly mash the Moong Dal for the stuffing.
•  I have sautéed all the ingredients for the stuffing.
• Alternatively, can mix all the other ingredients mentioned under "For stuffing" raw along with cooked Moong Dal.
• Cook Moong Dal Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot Moong Dal parathas before serving.
  

DATES

    Only when I started living in Malaysia, I noticed that large batches of Dates were sold during Ramadan Season. The relevance never realized before and the significance of Dates during Ramadan fasting was a new learning for me then. Since the fruit was discovered, which can be traced back to almost 5320 BC., it has been known for its healing properties. Since then, Dates have served as a staple for people in the Indus Valley, Middle East and North Africa.  Mainly cultivated in these regions & in tropical regions.

    Dates are highly beneficial due to the innate composition of macronutrients and many other healthy elements.  Dates are known for their high content of natural sugars. It’s interesting to notice that dried dates have a higher calorie content when compared to the fresh fruit. The calorie content of Dates is one of the most important fact that makes this Middle East fruit a world favourite.

    It is said that Prophet Muhammad broke fast with three Dates and water. And from thereon Dates has been associated with Ramadan(Ramzan). The fruit is mentioned more than 20 times in the Quran. Muslims around the world, follow a religious tradition of serving Dates (Tmar) at their Ramadan Iftar table.  With many making it a point to break their fast with Dates. Dates are not only associated with Ramadan, but preferred by many Muslims for Tahneek, the tradition of rubbing something sweet into the mouth of a newborn.

    Apart from the tradition and cultural significance, the fruit provide a quick boost of energy for the meal to come. From the day-long fasting, your body may get deprived of energy and dehydrated. Low blood sugar, headaches and lethargy can be common manifestation of the fasting. In such a scenario, dates are the perfect way to break the fast as it activates the body to take in the inflow of food, by helping to secrete digestive juices. Also, being rich in natural sugars, dates provide an instantaneous energy boost. Dates are full of carbohydrates and fiber. Fiber gives the body a fuller feeling and prevents it from feeling hungry. The high fiber also keeps the bowel movements regulated, despite the drastic change in meal patterns.

 

"DATES - THE FRUIT OF THE PARADISE"

Names of Dates in other Languages:

Tamil -Perichampazham

Malayalam - Eendhapazham

Kannada - Kharjoora / Eachalu

Telugu - Kharjoora / Kharjoora Pandu

Tulu - Karjoora

Hindi - Khajur

Marathi - Khajur / Kharik

Gujarati - Khajur

Bengali - Khejoor

Konkani - Khajjoor / Kaajjuru

Oriya - Khajura / Khajuri

Punjabi - Khajur

Assamese -Khezur

Sinhalese -Rata Indhi

Arabic - Tamur(Tmar)

Bahasa Melayu -  Kurma

 

 

DATES - NUTRITIONAL VALUE & USES

 

    Dates are the fruit of the date palm tree, which is grown in the Middle East, North Africa & in many tropical regions around the world.  Mostly Dates are sold in dried form.  It can be eaten fresh too. A wrinkled skin indicates they are dried, whereas a smooth skin indicates freshness.  Dates have an excellent nutrition profile.

    Dates can be eaten fresh or dried, but it is mostly sold & eaten in dried form.  Dried Dates have higher calorie content than a fresh fruit.  Most of the calories in Dates come from Carbohydrates & a very small amount of Protein. Dates retain lots of Vitamins and Minerals.  It is also rich in antioxidants which help protect cells from damage. Dates are a rich source of minerals like Iron, Calcium, Potassium, essential Amino Acids and vitamin A, B, C & D. It is a good source of dietary fiber too. 
Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.

 

HEALTH BENEFITS OF DATES 

DATES

    Dates are rich in nutrients and hence are highly beneficial to health too. Dates have been used as a Food & as a Natural Medicine for years. 

 

Highly Nutritious:

    Dates are packed with essential Vitamins & Nutrients, which can be extremely helpful for our overall health.  Dates are also rich in Fiber & Carbohydrates which makes it one of the healthiest dry fruits.  High antioxidant content in Dates & with anti-mutagenic & anti-carcinogenic properties, it is believed to help prevent Cancer.

Rich in Vitamins:

    Dried or fresh dates are good source of Vitamins A, B1, B2, B3, B5, C & D.  These essential Vitamins ensure optimum health to our body.  The need for these Vitamins can be easily met by including Dates in our daily diet.

Rich in Antioxidants:

Dates are known for its high concentration of anti-oxidants.

• Carotenoids: Carotenoids are known for their ability to significantly reduce the chances of macular degeneration which can be highly beneficial for a Healthy Heart.

• Flavonoids: Flavonoids are known for their anti-inflammatory properties, and it is also known for helping to reduce the effects of Diabetes.  Flavonoids are also beneficial to your brain and also helps to reduce the risk for brain degenerative diseases such as Alzheimer’s.  Flavonoids can also help in reducing the risk towards certain types of Cancer too. 

• Phenolic Acid: Phenolic acid is  mainly known for its anti-inflammatory properties. It is believed in reducing the risk of developing cardiac issues and can also help in reducing the risk towards certain types of Cancer too.
  

Treats Anemia:   

    Dates are an excellent source of Iron & Folic Acid. Folic Acid helps the body to absorb Iron and helps in increasing the Red Blood Cell count. Dates are very helpful in treating and preventing Anemia and is also believed to treat Sickle Cell disease.

Regulate Blood Sugar Levels:

    Dates help to reduce the amount of glucose in the blood, as well as sugar & protein in the urine. Alternatively, increasing the hemoglobin levels. Dates affect insulin activity of the body and balance blood sugar levels helping to reduce some diabetic symptoms. Dates are successful at reducing lipid and glucose levels.  It helps in regulating oxidative stress in diabetic patients, which means it lowers blood sugar and cholesterol & also improves protection against cell damage.

Lowers Cholesterol:   

    Dates are a good source of antioxidants which helps to reduce LDL(bad cholesterol level) and triggers the increase of HDL(good cholesterol). Increase in HDL protects our body from heart disease and atherosclerosis.  Try to incorporate Dates in your daily diet.

Aids Weight Loss:

    Dates can be effective in reducing and controlling weight gain. Vitamin B present in Dates help with smooth and efficient digestion and can assist the body when converting food into energy, rather than storing it as fat. Daily consumption of Dates enhances digestion, reduces fat and cleanses the intestine helping in reducing excess weight.

Treats Bacterial Infections:     

    Dates are known for its antibacterial, antifungal, and antimicrobial properties, which helps combat infections caused by Salmonella, Rhizopus, E. coli & Pneumonia. Dates are helpful in preventing Microbial Infections.  Date Plant extract has also proven effective in reducing the side effects caused due to powerful medicines.  Dates have successful defensive capabilities against microbes.

Improves Brain Function:

    Consuming Dates helps reduce issues related to anxiety disorder and also helps in boosting memory.  It is also effective in preventing degenerative diseases such as Alzheimer's & also helps in the overall improvement of your brain function.  

Preventing & Treating Cancer:

    Presence of beta D-glucan in Dates has proven to be advantageous in promoting an antitumor activity within the body.  High concentration of antioxidants in Dates helps in reducing the activities of free radicals and thereby reduces the risk of Cancer and can significantly help in the reduction of occurrence of benign tumours too.

Help fight against Diabetics:

    Dates have the ability to increase the production of Insulin  & also help reduce the rate of absorption of Glucose from the intestine.  This helps to reduce Blood Glucose Level, which has proven to be beneficial for people suffering from Diabetics.

Promotes Bone Health:

     Dates are highly rich in Micronutrients like Selenium, Manganese, Magnesium & Copper.  Regular consumption of Dates meets the need for these micro-nutrients & also ensures a good bone health.  It has also proven beneficial in treating bone conditions such as Osteoporosis. 

Strengthens the Nervous System:

    Dates are rich in nutrients like Potassium, and it has very low levels of Sodium, which makes it good for Neurological health.  Potassium in Dates makes communication between the nerve cell easier.  Low Sodium contents proves to be beneficial in lowering Hypertension.

Good Skin:

    Dates have high concentration of vitamin C & vitamin D which ensures a healthy skin.  It helps to keep skin well nourished and improves the elasticity of the skin. It also helps in maintaining a heathy balance of Melanin in skin.  Vitamin C & D also helps get rid of wrinkles and also helps you to get a healthy glowing skin.

Prevents Hair Loss:

    Dates are a good source of Iron, which makes it beneficial for your hair.  Rich Iron content in Dates ensures that the blood flow remains strong.  The increased flow of oxygen facilitates the growth of new hair, reduces the rate of hair fall and also keeps the scalp nourished.

Healthy Bowel Movements:

    High fibre content in Dates has proven beneficial for people suffering from irregular bowel movements.  Regular consumption of Dates also helps in reducing the Ammonia content in stools which alternatively helps in maintaining an overall health.

Eye Health:  

    Dates serve as a good source of vitamin A and with its Antioxidant properties. Dates help to improve eyesight helps to impart strength and rejuvenation to the eyes. It also curtails the development of Cataract. Dates may stop the dilation of retinal vessels, prevent the thickening of capillary membranes, and inhibit retinal dysfunction. 

Prevents Night Blindness:

    Dates are rich in vitamin A and regular consumption of Dates can ensure you with a healthy Eye & also can help you do not get affected by Night Blindness.  Dates are used as one effective home remedy for Night Blindness from time immemorial. And it is also recommended to heal problems that occur due to lack of vitamin A.

 

HOW TO SELECT DATES

    Most Dates are left to hang on the trees to “cure” and dry a little before being harvested, so they’ll last longer once picked. These are the “fresh dates” available at many grocery stores, and they are also absolutely delicious.

Here are a few tips on how to select & how to store Dates to make them last as long as possible.

• Fresh dates can be wrinkled, but they shouldn’t feel hard. 
• Look for fresh dates that are fleshy looking and have a slightly glossy appearance to their skin. 
• Avoid dates that have crystallized sugar on their skins, which means that they are not fresh.

HOW TO STORE DATES

    Although Dates are considered dry fruits, the ideal flavour is optimal when they have moisture and are stored properly. Dates can be stored at room temperature, in the refrigerator, or frozen indefinitely.  The best approach for handling dates, especially if large quantities are purchased, is to freeze them. 

• Dates taste best when they are able to retain their moisture, so storing them properly is critical. If you plan to eat your dates within a week, store them in an airtight container in your pantry. 
  

• Refrigerating is the next best thing to keep them fresh for up to 30 days. Keep in mind that after 30 days the dates do not go bad, they just do not taste as mouthwatering as they do fresh.

• Dates may be frozen in the container they were purchased in, and keep indefinitely.  Take them out a few hours before you are ready to consume to allow for thawing. When frozen and thawed out, none of the flavour is lost and the moisture stays intact.

    

HOW TO USE DATES

     Dates are most flavourful & they taste the best when moist. They can be enjoyed just as they are or sliced into cereals, salads and served with any meal, any time of day.

• Eat Dates as such.  Works perfect for an indulgent snack. 
• Stoned Dates can be stuffed with nuts like Almonds, Pecan, Walnut, Pistachios etc., or can stuff them with candied items, like oranges or ginger.
• Convert it into Juice/Smoothies/Milkshakes.
• Can make tasty Chutneys & Sauces with Dates.
  
• Make tasty Puddings, Panacotta, Parfaits or Ice creams.
• Convert Dates into Energy Balls or Bars with Dates & Nuts.
• Can make a wonderful Indian Sweet Khajoor Katri with Dates & Nuts.
  
• Use Dates in Cakes, Scones, Cookies, Doughnuts, Bread etc.,
• Dates can be added into Fruit Salad.
  
• Chocolate dipped Dates make a wonderful snack.
• Add Dates into your Oatmeal Porridge for a tasty breakfast.
• Can make Dates Syrup. It can serve as a good alternative for Sugar.
• Dates can be added while making Tea, it serves as a natural Sweetener.
• Dates are usually served along with Arabian Qahwa Coffee.
  
• Convert Dates into an indulgent Wine.
  
• Dates can be added into Salads to add a sweet note to it.
• Add Dates along with Lemon to make a Sweet & Sour Pickle.
• Dates serve as one main ingredient in Panchamirtham a popular Prasadham serve in Palani Lord Muruga Temple
  

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DISCLAIMER: