Urad kachori is a must prepared delicacy during Holi festival ,but i didnt knew that parathas could also be prepared with kachori mixture,last year when i prepared Kachodis in Singapore i asked my mother what to do with left over filling,she told me to prepare parathas with them,so this year when there was leftover filling in the fridge,i thought of making Parathas and ya they turned out delicious and crispy,procedure is same as allo ka paratha reipe which i have blogged earlier its just that instead of allo mixture kachori mix has to be filled in,we enjoyed crispy urad dal parathas with allo gobhi tamatar sabji and bharwa lal mirch ka aachar.
ingredient needed for Allo Gobhi Tamarar Sabji
cauliflower florets chopped and kept in boiled water for 5 minutes drain and keep aside -one cup
potato peeled and cubed one
tomato chopped one
onion chopped one
cumin seeds half tsp
salt to taste
oil one tbsp
turmeric powder a pinch
red chilli powder a pinch
garam masala a pinch
procedure
heat oil in non stick wok
add cumin seeds and once they start spluttering add chopped onions
once the onions start changing colour add tomatoes and mix well
followed by addition of salt ,red chilli and turmeric powder
keep frying till oil is seen along the sides
now add chopped potates followed by cauliflower
if needed sprinkle few drops of water and cover and cook.
before removing from flame sprinkle garam masala powder mix well and simmer for 2 to 3 mins
serve hot with parathas.
ingredient needed for Allo Gobhi Tamarar Sabji
cauliflower florets chopped and kept in boiled water for 5 minutes drain and keep aside -one cup
potato peeled and cubed one
tomato chopped one
onion chopped one
cumin seeds half tsp
salt to taste
oil one tbsp
turmeric powder a pinch
red chilli powder a pinch
garam masala a pinch
procedure
heat oil in non stick wok
add cumin seeds and once they start spluttering add chopped onions
once the onions start changing colour add tomatoes and mix well
followed by addition of salt ,red chilli and turmeric powder
keep frying till oil is seen along the sides
now add chopped potates followed by cauliflower
if needed sprinkle few drops of water and cover and cook.
before removing from flame sprinkle garam masala powder mix well and simmer for 2 to 3 mins
serve hot with parathas.
i have got yummy dinner platter for you all ,thanks to Usha of spicy kitchen for sharing recipe of Hyderabadi Mutton Biryani,i was searching for the recipe on net and saw on her blog,she has given detailed description how to prepare authentic hyderabadi biryani,i followed her recipe except for the last part,in the last part of the recipe she has baked ,which i didnt do,i did the last part on stove top,if u guys r crazy about hyderabdi biryani do go through her blog,..:-) we enjoyed biryani with onion cucumber raita and spicy avocado,cucumber onion and onion salad in lemon and pepper dressing.
for the cucumber raita-beat curd well ,mix chopped cucumber and onion.sprinkle freshly ground pepper and pinch of salt,mix well .Serve chilled.
for spicy salad- finely chop onion,cucumber,avocado and yellow pepper,in another dish squueze out lemon juice,add pinch of salt and pepper.mix the dresing in the chopped salad ingredients ,toss well.Serve chilled.
In Delhi heat is on,so frequently prepared tea and soup at home is replaced by lassis,kulfi,smoothies and chilled soup,so u guys gonna see more of summer coolers recipe in my blog today i am going to share Watermelon Smoothie and Chilled Almond Soup
Recipe for Watermelon and almond smoothie
ingredient needed
chopped watermelon one cup
almonds seven
curd one cup
sugar as per taste
ice cubes four
procedure
Blend everything together to a smooth mix.Serve chilled.
Chilled Almond Soup i prepared from my Mediterranean Cook Book
here goes the recipe
ingredient needed
115gm fresh white bread
1 cup blanched almonds
garlic cloves two sliced
5 tbsp olive oil
one and half tbsp sherry vinegar
salt as per taste
pepper a pinch
tp garnish toasted almond flakes and seedless sliced grapes.
procedure
mash the bread in bowl add 150ml of water and keep aside for five minutes
blend almond and garlic in a food processor to a smooth paste
add soaked bread to the almond mix followed by oil,sherry vinegar and two and a half cup of cold water
process till smooth paste
transfer to serving bowl and season with salt and pepper
before serving scatter with toasted almonds and grapes.
Crsip Urad dal Parathas go to JFI Wheat Event started by Indira of Mahanandi and hosted this month by Romaspace
SWC Meal on Wheel hosted by my friend Lakshmi as parathas are our staple choice to be carried during journey.
My Legume love affair Ninth helping hosted this month by Med cooking Alaska and started by Susan
Recipe for rest of us Picnic event started by Ramki of one page cookbook and hosted by Trupti of Recipe Centre
Spicy Salad and Cucumbe raita go to
Neha of Tasty Recipes for AFAM Cucumber started by Maheswari and
to think spice think pepper event hosted by Divya of Dil se and started by Sunita of Sunitas World.
Spicy Salad alone goes to No croutons required event hosted this month by Lisas Kitchen ,challenge this month is indian style soup or salad.
Chilled Almond Soup and Watermelon Almond Smoothie goes to
Jz of tasty treats for Lets go nuts Almond event started by Aquadaze.
Watermelon Almond smoothie also goes to
FIC Pink event hosted by Priya of and started by Sunshinemom.
p.s.- i knw i have not arranged pics properly,,,all thanks to google docs,.hadtough time adding pics there so finally used blogger to complete the .post thats why u cee pics at the top,..:-(sorry for tht,,cee u all tk cre and happy bloggin,...:-)
