Monday, 24 November 2014

Lehsuni Pudina Lachcha Paratha/Lachcha Paratha/How to make perfect lachcha parathas

Multi-layered flaky flat bread flavored with garlic and mint

Almost every Indian who would have enjoyed meals at any restaurant or a dhaba, would have definitely relished the crisp flaky and soft within lachcha parathaas atleast once. We all housewives also would have given a try atleast once to get them perfectly made at home. But there also would have been failures due to dough issues, or rolling problems, or may not come out crispy and flaky or any issue for that matter. Here I have demonstrated how to get them perfectly everytime you make it so that now you all can also enjoy them making at home and please your family with your skill and talent. If you prefer to make them plain lachcha parathas, you can skip the making of garlic oil step and mint. Instead you have to apply plain refined oil before pleating.

If you follow the ingredients and steps exactly, In Sha Allah you will get them right always.  All the best !!



Ingredients:-
For Dough:-
3 cups + extra for dusting, All-purpose flour/maida
240 ml, warm milk (you might need extra while kneading)
2 tsp, sugar
1 tsp, salt
3 tbsp, oil + extra for frying

For filling:
13-14 nos, garlic cloves, finely crushed (do not make a paste) in mortar-pestle
7-8 tbsp (100-120 ml), oil
Dried mint as required ( you may use fresh mint leaves very finely chopped)


Method:-
In a large bowl, sift salt and flour together.

Add 3 tbsp oil and mix gently with the fingers until slightly crumbly

Make a well in the center and pour half of the milk and start kneading. Do not add all the milk at a time.

Add the remaining milk gradually and the dough for 6-7 minutes to until very soft and smooth. Dough should bounce back when made an indentation with the finger.

Cover the dough with the damp cloth and keep it to rest for 30 minutes.

Meanwhile, in a small pan, heat oil. When oil is hot, add crushed garlic. Lower the heat and allow it to cook till garlic are light golden brown (do not burn it)  as in Pic1

Take it off the heat and keep it aside.






For rolling and frying  parathas:-

After 30 minutes, divide the dough in 8 equal sized balls. Cover the balls with damp cloth to avoid drying out

Take one ball, dust it well and roll it out as thin (like a paper) as possible.  Don’t worry if it tears a bit but roll it very thinly as in Pic 3,4,5. This is the key step to thin flaky pleats in parathas. I rolled out the dough into approx 15 cm diameter

Generously apply the prepared garlic oil and sprinkle mint over the rolled dough as in Pic 6,7,8

From the one side start making a pleat (creasing) like we do for making a paper fan. Do not make thick /broad pleats(crease)  , it should be very thin to get good flakes/layers/lacchaas shown in Pic 9
Many pleats/crease, more flaky lachchas you get.

Roll the pleated dough, tucking the end below in the center to seal and form the swiss roll as shown in Pic 10

Repeat the same for all the balls. Cover the rolls for another 10 minutes and keep it to rest

Heat the griddle well. Take one roll and roll it out to 8-9 inch disc as shown in Pic 11

Put it on the hot griddle and cook till light brown spots appear, flip. At this stage, shown in Pic 12 when light brown spots appear on both the sides, you can take it of the griddle, cool it for 2 minutes, place a piece of butter paper in between the two parathas, make a stack , place it in zip pouch and freeze for later use

Apply oil on both the sides and fry till they brown and crisp

Take it off the griddle, and with both the palms crush lightly from the edges to open up the beautiful layers/flakes of the parathas  as shown in Pic 14


Enjoy this wonderful flaky crisp and soft within lachcha parathas with kebabs, curries/gravies or any vegetable/sabzi of your choice.


Friday, 21 November 2014

Kachche Keemey Ke Kebab


Hello there, friends. I have been away for a while, as I had been to my native for the marriage of my one and only lovely bro. I was totally cut off from the virtual social world, which made me enjoy each and every moment of the wonderful period of stay in UP. Still cherishing those lovely time spent there and missing it desperately.
Well, now as I am back to work, finding it hard to settle back to my normal routine. With my heart still dangling in UP, I could hardly get my mind to start thinking about what to prepare. The only good part now is Bangalore's wonderful weather which will definitely cause us to crave for something hot and spicy, specially during tea time. Now, to satisfy my craving, I had to make something quickly without much of fuss. This Kachchey Keemey Ke Kabab was the first thing that came to my mind as all the spice pastes were stocked in my freezer. I could get some fresh minced meat delivered by my local butcher and went on to make it, and they were ready in just 30mins of preparation time. The best part is while the mince meat is getting marinated with the spices, you can utilise the time for chopping of the other required ingredients so you save time there as well. Served them hot during tea time today along with hot ginger tea.  This can be served not only for the tea time but also during breakfasts with hot crispy parathas, lachcha parathas, pooris and so on. It also fits in as an appetizer for a meal. This kabab would guarantee you to win accolades from guests once you serve them hot.



Ingredients:-
500 gms, fine mutton mince
1 heaped tbsp, raw papaya paste
2 tsp, garlic paste
1 tsp, ginger paste
1 tsp, green chili paste
5 tbsp, golden fried onions, crushed
3-4 green chilies, finely chopped (you may increase or decrease the amount as per preference)
½ cup, coriander leaves, finely chopped
¼ cup, mint leaves, chopped
¼ cup, onion, finely chopped
2 tsp, coriander seeds, roasted and coarsely crushed
1 tsp, garam masala powder
1 tsp, Kashmiri red chili powder
4 tbsp, roasted gram flour (besan)
Salt
Oil for frying

Method:-
In a bowl, add mince, garlic paste, ginger paste, green chili paste and papaya paste, mix very well. Cover and keep it aside for 15-20 minutes.

After 20 minutes, add, crushed fried, onions, chopped onions, mint leaves, coriander leaves, red chili powder, crushed coriander seeds, garam masala powder, roasted gram flour, salt. Mix very well.

Divide the kebab mixture into equal lemon sized balls. Take one ball and flatten it between the palms to make a patty. Repeat the same for all the balls.

In a heavy flat bottom pan or griddle, heat oil. Shallow fry the kebabs from both the sides until brown and it is cooked well.

Take it out on serving dish, garnish with onion rings, mint and lemon.

Enjoy this delicious, melt in mouth kebabs with coriander-mint chutney



Tuesday, 11 November 2014

Plum-Garlic Raita (Lahsuni Aloo-Bukhara Raita)

The best thing next to a biryani would be a flavourful raita to go along with it. Apparently, it doesnt stop only to a biryani, and can also pair up with pulao, khichdi, parathas or any type of spread, be it vegetarian or non-vegetarian. This unique raita made out of plum and garlic is a must try if you would like to give an upper edge to your plain raita. You will always love it once you make it and here is how you can....



Ingredients:-
300 gms, yoghurt, whisked
2 nos, large red plums, deseeded and finely chopped
5 nos, garlic cloves, finely chopped
1/4 tsp, black pepper powder
1/2 tsp, sugar
1/2 tsp, chili flakes
salt as per taste
1/2 tsp, rock salt
1/2 tsp, roasted cumin powder
1/2 tsp, chaat masala
2 tsp, oil
juice of 1 lemon

For Tempering:-
6 nos, garlic cloves, thinly sliced
3 tsp, oil

For Garnishing:-
Chili flakes and green coriander leaves

Method:-
In a pan, heat oil.  Add chopped garlic and fry till slight golden (Do not burn)

Add chopped plum and saute on high heat for 2 minutes.

Add black pepper powder, sugar, chili flakes, salt and sprinkle some water.  Mix well, cover and simmer till the plums get soft and mashable. Mash them lightly, take it off the heat and allow it to cool completely.

In a large bowl, add whisked yoghurt, rock salt, roasted cumin powder, chaat masala, juice of 1 lemon and prepared plum sauce. Mix very well and adjust the consistency and seasoning as per the requirement.

For Tempering:
Heat oil, add sliced garlic and fry till the garlic turns golden brown and gives out an aroma.

Take it off the heat and immediately pour this tempering over the raita.

Garnish with coriander leaves and chili flakes.

Serve with pulao, khichdi, parathas, biryanis and so on.  This raita can also be enjoyed chilled or at room temperature.

NOTE:- If large red plums are not available, you can also use smaller ones.