Potatoes and Peas Paratha

Ingredients:-

Wheat flour 2 cups

Porridge oats 1/2 cup

Salt

Oil

Stuffing:-

Potatoes (boiled) 4

Fresh green peas (boiled) 1 cup

Green chillies grated 2

Amchur powder 1 tbsp

Salt

Oil for frying the paratha

Method:-

1. Make soft dough with wheat flour,oats and salt.


2. Mix potatoes,green peas,green chillies,salt and amchur powder
3. Roll out a thick roti.Place 2tbsp of the stuffing and close the edges.
4. Flatten it and dust it with more flour and roll out until the stuffing is not seen.
5. Fry both sides with oil.Serve hot with curd and chat masala

Two Years Of Blogging

Happy birthday to my blog.Can't believe that i completed 2 years of blogging here.Thanks to blogger for giving me a platform to show my cooking skills and thanks to lovely readers and friends who take time to read and trying out my recipes.Thanks a lot for the people who take time to give me the feed back.

In the journey of 2 years i did 256 post and around 260 recipes.Need 1 more follower to reach 100 followers,thank u girls/guys for following me.

The top 6 post which get maximum hits are Hyderabadi Bagara Rice,Kadai Vegetable,Hyderabadi Dum Gosh Biryani,Mutton Paya Soup,Eggless Cake with Milk Powder and Mirchi Ka Salan.So out of six recipes four are must cooked recipe in any hyderabadi household.

We always celebrate any occasion with sweet but i will celebrate my blog birthday with my favourite veggie ie brinjal/Vankaya.

Dum Ka Baingan

Ingredients:-

Brinjals 10

Oil 4 tbsp

Dry red chillies 5

Cumin seeds 1 tsp

Black pepper 1 tsp

Green cardamoms 2

Bay leaf 1

Cinnamon 1" stick

Cloves 3

Onion paste 1 cup

Ginger garlic paste 2 tbsp

Turmeric powder 1 tsp

Salt to taste

Method:-

Trim the stems of the brinjals.Slit open each brinjal crosswise,without dis joining it from the stem.

Heat 1tsp oil in a pan over medium heat.Add dry red chillies,cumin seeds,black pepper,green cardamoms,cinnamon sticks,bay leaf,cloves and cumin seeds.Saute over medium heat for 5-6 minutes.Cool and grind to a fine powder.

Heat a little oil in a pan.Fry brinjals,a few at a time for 5-6 minutes.Remove from heat and keep aside.

In a same pan,heat the remaining oil.Saute onion paste until lightly coloured.

Add ginger garlic paste,turmeric powder and ground spice paste.

Stir and cook over medium heat for 4-5 minutes.

Add salt and 1/3 cup of hot water.Cook until the water evaporates and oil separates from the gravy.

Arrange the fried brinjals in the gravy.Stir very carefully,cover and cook over low flame.

Serve hot with rice or with rotis.

Recipe source:-Dum cuisine-- chef's special

Cauliflower fitters/Bajji

This too i made it for the festival lunch.Very simple and easy to make.It is just like any other fitters/Bajji.

Ingredients:-

Cauliflower florets 10

Besan/Gram flour/Sanagapindi 1 cup

Rice flour 2 tbsp

Ajwain 1 tsp

Cooking soda a pinch

Salt as per taste

Red chilly powder 1 tsp

Water for making the batter

Oil for deep drying

Method:-

Make a thick batter of besan,rice flour,ajwain,cooking soda,salt and red chilly powder.

Soak cauliflower in hot water for 5 minutes and strain the water.

Dip each floret in the batter and deep fry in batches.

Take them on a absorbent paper and serve hot.

Other fitter recipes in my blog

Baby corn fitters

Onion fitters

Mirchi bajji