Laccha Paratha

Laccha paratha is one of the Indian Breads, Unlike Roti or Parathas(Flat breads)This is a Layered paratha flakey Laccha paratha, made with Whole wheat flour which is a healthier option and gives you the required Carbs

To make this Laccha Paratha all you need:

Wheat flour: 2 cups
Salt to taste
Water: 1 cup
Oil: 2-3 sps

For assembly
Ghee(Clarified butter): 4sps
Wheat flour for dusting
Oil: 4sps for frying


Follow these simple Steps for layered Paratha

• First mix Wheatflour salt Water & Oil to make dough
• You can Even make this dough in Food processor
• Let this Dough rest for 10 min
• Then make small Balls & Roll out a chapati
• Apply 1sp Ghee & sprinkle Whealt flour
• Then Fold to form pleates(Ref image Below)
• Roll to form a circle (Ref image Below)
• With the help of Rolling pin press lightly
• So applying very less pressure Roll out paratha
• Repeat this process for the Rest of the dough

• 
• Heat the griddle(Tawa) place this Paratha
• Cook both sides applying Oil 2sps
• Once cooked Remove from Griddle
• You can just see the flaky layers

Enjoy this Laccha paratha with Palak paneer 

Palak Paneer Recipe click : Palak paneer

Palak Paneer with Laccha Paratha

Palak Panner is a famous North Indian Dish with spinach & cottage cheese

This Gravy is a Rich source of Vitamins Iron & calcium due to Both healthy ingredients Spinach & Panner

This Gravy is Served Mainly with Chapati/ Roti(Indian flat breads)

Recipe for Palak paneer

Spinach(Palak): 2 medium bunch

Onion: 2

Tomatoes: 2

Cashew paste: 1/2 cup

Ginger grated: 1sp

Cottage cheese(Paneer): 200 grms

Green chilies: 4-5

Oil: 3sps

Method of preparation:

• Blanch the Spinach along with sliced Onions & Green chilies
• Keep the Paneer cubes in warm water untill use
• Soak cashew in warm water for 10 min
• And grind the cashew to smooth paste with water
• Keep this cashew paste aside
• Once the Spinach & onion & chilies are cooled, Blend this to fine paste
• In a Deep dish heat Oil, then add grated Ginger
• Add chopped Tomatoes & saute/ fry till Tomatoes get mushy
• Add spinach puree mix well add paneer mix well & cook for 5-6 min
• Then add slat to taste & add the cashew paste
• Cook for another 2-3 min 

Palak paneer is Ready to serve...

For Laccha paratha recipe click link : Laccha paratha Recipe

Prawn curry

This is a typical Goan Prawn curry enjoyed with steaming hot Rice

Prawns are very easy to cook & have a sweet flavour so no need of strong chilies or whole spices... Mild chilies is enough to make this prawn curry

Ingredients

To grind
Coconut grated: 1 cup
Red chilies:6-7
Coriender powder: 2sps
Turmeric:1/4sp
Onion: 1/2
Tamarind paste: 3sps

To temper
Oil: 2-3 sps
Onion chopped: 1

Cleaned & Devined Prawns: 500 grms

Easy & simple Prawns curry

• Remove prawns shells & Devine the prawns 
• Wash it 2-3 times & keep aside
• In a blender add all Ingredients under to grind
• Add water 1 cup & grind to a fine paste

• Take a Deep dish heat up add oil
• Temper with chopped Onions & fry
• Then add the ground paste fry for a minute 
• Then add 2 cups water bring to a boil
• Add Salt to taste & lastly add prawns
• Cook for 3-4 min

Prawns curry Goan style is Ready to serve 

Tastes best with Steaming hot Rice combine it with Fried Prawns & your full Prawns meal ready

Egg curry

Egg Curry in creamy gravy make it with Cream or coconut milk both tastes creamy & lightYou can add boiled/ poached eggs to this creamy gravy

IngredientsOnion:2

Tomato:2

Red chiles: 5-6

Gingergarlic paste:1sp

Coconut milk 1cup/ Cream: ½ cup

Oil: 2-3 sps

Boiled Eggs

 

For the gravy:

Take Oil in pan, add sliced Onions & sauté add redchilies fry 

Then to this add tomato thin stripes fry till mushy

Remove cool down then grind to a fine paste with gingarlic & little water

In the same pan add this paste & fry add salt  then add Coconut milk or cream

Mix together till everything comes together .switch offServe with Boiled /poached Eggs or else dip the boiled eggs in gravy...

Serve hot with Roti/ bread/ Rice

Note: I usually make this curry with coconut milk 1cup. This time made it with cream 

Rava Idli with Vegies

Rava idli  is a variation of the popular South Indian breakfast item, idli, made with rava (semolina) or Bombay rava.

It is a speciality of the state of Karnataka in India and a very
popular restaurant dish of MTR Restaurant who Invented this dish. 

Rava-Idli translates to semolina-idli . It is usually found in restaurants that serve the Udupi cuisine. 

Rava idli is served hot and is to be eaten along with Saagu and Coconut Chutney or Sambhar. 
A dash of Ghee poured on the top of Rava Idli adds to the overall taste.

For Soft & Fuffy Rava Idli Mix Semolina & Vegies in Curd & lastly add Fruit Salt, this givesyou the Fluffy Texture
Follow this Recipe:

Ingredients

Bombay Rawa(Semolina): 2 cups

Green chilies: 2-3

Curry leaves: 5-6

Ginger grated: 1sp

Oil: 3sps

Mustard seeds: 1tsp

Bengal gram dal(chana dal)

Chopped Carrots & beans: 1/2 cup

Coriender leaves

Cashew nut: 1/2 cup

Curd: 4-5 cups

Eno(fruit salt): 2 satchets(total 10grms)

Method of preparing:

In a Deep dish add Oil & temper Mustard & Bengal gram dal

Add add chopped curyleaves, green chilies chopped & grated ginger

Add rawa & Roast on slow flame for few min till lightly 

brown or tossed

Cool this Mixture keep aside.

Batter: To above rawa mix add- 2 cups curd mix add salt to 

taste & leave 2-3 min

Then add 2cups curd again & mix add salt to taste mix

Add finely chopped carrot, beans coriender & fried Cashew nuts

[if batter is very thick can add bit more curd not water]

Grease the Idli Mould with little Oil & Keep the steamer ready

Switch on the gas & keep Idli maker let it be ready

Then Quickly add Eno 2 satchets(5grms each) mix

Quickly Pour 1-2 sps of batter in each Idli mould

(Do not Overfill the Idli moulds as it may Rise a bit)

Steam in Idli moulds(like any other steamer water at the bottom)

Steam for 20-25 min on Medium Flame & serve hot with chutney/ Sambhar

Note: Adding Vegies is Optional you can make it just with 
Semolina

Thanks For Visiting, Leave your valuable comments below

Jeera Rice

 Jeera Rice with Fresh peas..

Jeera Rice is Fragrant Rice Flavoured with Cumin & freshness of Green peas

Using ghee gives it a nice Aroma, with very few ingredients you can create this flavourful Rice

Ingredients


Basumati Rice: 2 cups
Ghee(clarified butter): 4 tsp
Cloves: 5-6
Cinamin: 1 inch
Bay leaves:2
Slit green chilies: 4
Jeera (cumin): 2sps
Onion Julian: 2
Ginger Garlic paste: 1 sp
Fresh green peas : 1cup
Water : 3 cups
Cashew nuts fried for garnish

Recipe 

Soak 2cups Basumati  rice for 10 min
In a pressure cooker add Ghee
Then add whole spices Cloves ,Cinamin, Bay leaves
Add Slit Green chilies & Jeera 2sps mix
Then add 2 Onion sliced fry add Ginger garlic paste fry
Then add Fresh Green peas &  Soaked drained Basumati rice
Add Water 2-3 cups for 2 cups rice
(I usually add 1:1.5water for basumati)
add salt & cook for 2 visels....
Jeera rice ready garnish with fried cashew

Note: You can even use dry peas by just soaking overnite
Best served with creamy gravy Paneer Makhani click below:

Paneer Makhani Recipe

Green Peas Kurma

Green Peas Kurma.....Kurma is a coconut based gravy, with this combine fresh Green peas you will get this delicious & creamy Kurma....Combine it with Flat bread or Burger Bun both combination goes well

Green peas Kurma Recipe prepared with Fresh Green peas

Ingredients:
Fresh peas: 2 cups
Onion: 1
Tomato: 1big
Oil: 2-3 sps
Mustard seeds: 1sp
Curry leaves: 4-5

For the Green masala
Coconut grated: 3/4th cup
Green chillies: 4
Coriender leaves: ½ cup

Method:
Fresh peas cooks fast so no need to preboil it can cook in the gravy itself
(If using Green peas soak it & pressure cook for 1 vissel)
Grind all the Ingredients (under to grind) to a fine paste using enough water

In a Deep dish add Oil & splatter mustard seeds add curry leaves
Add Onion chopped & sauté till transparent, then add Tomato chopped
Fry tomato add salt, so that tomato will get mushy..if req add 2 sps water
Then add this Green paste (blended) & fry a min add fresh peas(or boiled peas)
Mix & add 1 cup water & cook with lid till Peas are cooked
Adjust salt & add more water if you want to make it desired consistency
Green Peas Kurma Ready to Serve hot with Flat bread, burger bun or Rice.