My recipe of Egg paratha|How to make egg paratha

Egg paratha:

 Ingredients:

 

For the dough:

• wheat flour- 2 cups
•  water- 1/2 cup
•  ghee or oil- 2 tsp
• salt

For the egg mixture:

• 3 eggs
• 1 onion, chopped finely
• 1 green chili, chopped finely
• 2 tbsp chopped cilantro/coriander leaves
• 1/2 inch ginger, chopped finely
• salt

Method: 

1. Mix together all the dry ingredients for the dough. Add some water and knead into a smooth and pliable dough. Add more water if the dough is dry or stiff.
2. Break the eggs in a bowl. Add all the chopped onions, chilies, ginger, cilantro and salt to the eggs well. Whisk this mixture well.
3. On a rolling board, take a medium size ball of the dough. First we will make the parathas. Now you can make the Parathas in two ways…. one is the folding method and the other is the layer method. Or just make a simple chapati....
4. You have to make the paratha one at a time and fry it. When the paratha is is getting cooked on the griddle, you prepare another paratha and so on.
5. Heat the tava or griddle. Take the rolled paratha and keep it on the tava. Cook the parathas on a medium flame.
6. Let the base of the paratha cook till 3/4th. Flip the paratha now.
7. Apply some ghee on the top and let the paratha cook for a few seconds. Be liberal with ghee or oil.
8. Again flip the paratha. The ghee applied on the top goes down and the base comes up now. Apply ghee on this top and drizzle some on the sides.
9. Flip again. Pour 2 tbsp of the egg mixture on the paratha which is half cooked. Spread the egg mixture on the paratha with the help of a spoon. Pour some ghee on the egg mixture as well.
10. Turn over. Now the egg mixture is getting cooked below. Drizzle some ghee on the sides.
11. Flip and let the base cook for some seconds.
12. Flip again and cook the egg mixture again. Once the egg paratha is cooked well… that is when it is browned well, the egg mixture has also browned and cooked – like an omlette.. than the parathas are done.
13. Serve the parathas hot.

My recipe of Khakhra| Famous Gujarati khakhra recipe

^Khakra

Khakhra is a popular vegetarian roasted Gujarati Indian thin cracker bread or snack item made from mat bean and wheat flour and oil.

Ingredients:

1 ½ cups whole wheat flour
3 tbsp kasuri methi (dried fenugreek leaves)
½ tsp caraway seeds (ajwain/ omam)
1 tsp black sesame seeds
1 tsp chilli powder
½ tsp cumin powder
salt to taste

Method:

Mix all the ingredients and enough water into a softish but elastic dough similar to dough for making chapathi.Cover and keep aside for 30 minutes. Pinch off a ball of dough the size of a small lemon/ lime and roll out into as thin a circle as possible(wafer thin is good). Dust lightly, if necessary, with whole wheat flour while rolling out the dough to prevent it from sticking.

Heat a cast iron griddle. Put the rolled out dough on it and cook, over low to medium heat on both sides till faint brown spots start appearing.Now take a thick kitchen towel, fold it and roll it up into a size fills your palm. Holding the rolled up towel press down on the cooked dough circle, a little at a time till every part of the circle has been pressed down. This ensures that it cooks and crisps out evenly. Now turn the khakhra over and repeat with the other side. The khakhra would now have a light brown colouring on both sides and would have become crisp.(this step requires time and patience) If you would like, the khakhra can be brushed with butter or ghee at this point. Cool on a cookie rack. Finish the rest of the dough in this manner.When cool, store in an airtight container.

My recipe of Dhokla| Simple and delicious recipe of Dhokla

^Dhokla:

Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter of gram flour (chickpeas). Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought from a sweet shop.

^Ingredients:

^{Gram flour (besan) - 2 cups}

^{yogurt - 1 cup}

^{salt - to taste}

^{turmeric powder - 1/2 tsp}

^{Green chilli - ginger paste - 1 tsp}

^{Oil - 2 tbsp}

^{Lemon juice - 1 tbsp}

^{Soda bicarbonate - 1 tsp}

^{Mustard seeds - 1 tsp}

^{Fresh coriander leaves chopped - 2 tbsp}

^{Coconut scraped - 1/2 cup}

 ^Method:   

^{Take gram flour in a bowl.} 

^{Add yogurt and approximately one cup of warm water and mix.} 

^{Avoid lumps. Add salt and mix again.} 

 ^{Leave it aside to ferment for three to four hours.} 

^{When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste.} 

^{Mix Heat the steamer.} 

^{Grease a thali. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix.} 

^{Add it to the batter and whisk briskly.} 

^{Pour batter into the greased thali and place it in the steamer.} 

^{Cover with the lid and steam for ten minutes.} 

^{When a little cool, cut into squares and keep in a serving bowl/plate.} 

 ^{Heat remaining oil in a small pan.} 

^{Add mustard seeds.} 

^{When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves and scraped coconut.}  

 

 

Recipe of chicken tikka| Chicken barbecue| Fried chicken boti

Chicken tikka  is a chicken dish served in British and Indian cuisine. It is popular in countries all over the world. It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tandoor, after marinating in spices and yogurt..

Ingredients:

Chicken - 1kg
Yogurt - 1 & 1/2 cup
Paprika - 1 tbsp
Garlic cloves - 4, pressed
Chili peppers - 1/8 tsp
salt -1 tsp
Cinnamon - 1/4 tsp
Ground cumin - 1/2 tsp
Ground cloves  - 1/8 tsp

 Method:

• Wash the chicken and cut it up. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.
• For the marinade, combine all the remaining ingredients.
• Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.
• To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 30 minutes to cook the chicken tikka.