Yummy Traditional : Breakfast
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Falafel Recipe


                                                        
falafel-recipe-with-step-by-step-photos


Falafel Recipe || Arabic Food || How to Make  Falafel with step-by-step photos 

Falafel is a staple Middle Eastern dish and popular street food around the world. that consists of fried spiced balls or patties of ground chickpeas, fresh herb, and the right spices, stuffed into a pita or wrapped with hummus and tahini sauces or generally some salad like tomato, lettuce, cucumber, onion, parsley, and yogurt.

              

falafel-recipe


I didn’t use yogurt and salad nor wrap and stuff. but you can vary by choice. Falafel basically is a delicious and flavorful chickpeas ball naturally vegan and vegetarian.

And I am sharing my complete step-by-step tutorial and important tips. Also, this falafel can be prepped ahead of time and you can freeze uncooked falafel balls or patties for use later 

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card

       

falafel-recipe

Falafel Ingredients:

Chickpeas; only use dried and soaked chickpeas, not canned chickpeas in this recipe as canned chickpeas will be too soft and wet and your falafel will turn soggy

Garlic: Use fresh garlic rather than garlic powder for the most robust flavor

Coriander leaves: this herb injects heaps of flavor into your falafel and turns the inside a beautiful vibrant green

Green chilies: A small-sized green pepper adds a kick of flavor and spice. you can adjust this to more or less. but don’t skip it

Cumin, and black pepper: these aromatic spices are used often in Middle Eastern cooking and have an earthy, spicy, and assertive flavor you'll love

Oil for frying: I use canola oil since this oil is much more convenient for frying purposes and is my preferred cooking oil.

Choose how to serve:

Middle Eastern Style: On the streets of the Middle East, falafel is typically served hot with a generous amount of tahini sauce.

As a Sandwich: To make a mean falafel sandwich, garb some warm pita pockets, load them with falafel, drizzle with tahini, and add fresh greens (like arugula), fresh diced tomatoes, cucumbers, and pickles.

On a brunch board: Serve your falafel with an array of fresh veggies, cheese, and dips like I have don’t on my brunch board.

Dip it: If you’re looking to dip your falafel, definitely try my Classic Creamy Hummus

          

falafel-balls

Make ahead and freeze:

The prepared falafel mixture will be kept in the fridge for 1-2 days ahead of time. Form it into patties when ready to fry.

To freeze: Place uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour.  Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month.  Falafel can be cooked from frozen by frying or baking

You Might Like This:

Tahini and hummus sauce

Easy pita bread

Dahi chutney

Onion salad         

If you have tried this Falafel Recipe then don’t forget to rate the recipe. You can also follow me on social media

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falafel

Soak chickpeas for at least 12 hours. Cover them in plenty of water and add baking soda to help soften them as they soak. The chickpeas will at least double in size as they soak. Drain very well



Add white chickpeas, garlic, fresh coriander leaves, green chilies, salt


grind-chickpeas-with-spices-and-herbs

And cumin powder into the food processor. In the end, add black pepper powder splash some water, and blend them together until the mixture is finely ground. you will know it’s ready when the texture is more coarse



No need to add any binding agent in this recipe like gram flour or cornflour. Just take a tennis-size ball portion and give it to a ball or patty-shape

      

give-it-to-ball-shape

Heat the oil on a medium-high flame. Carefully drop the falafel into the oil. Avoid over-crowding the falafel; fry them in batches if necessary.


      

fry-the-falafel

Using a slotted spoon, fry for 3-5 minutes until medium brown on the outside 




Falafel is ready

         

falafel-patty-recipe


 Transfer onto the kitchen napkin



You can serve falafel for breakfast, lunch, and dinner




Gobi Paratha Recipe



Gobi Paratha recipe with step by step photos


Gobi Paratha | Stuffed Flatbread || How to make Gobi Paratha with step-by-step photos and video

Gobi Paratha is a type of paratha or parantha (flatbread), originating from the Indian subcontinent, that is stuffed with flavored cauliflower and vegetables.it is a popular paratha along with mooli paratha and dal paratha

Gobi paratha is often made for breakfast in Punjabi homes, but I made it for dinner, I first learned how to make gobi paratha from my friend, I know how to make aloo paratha but not gobi paratha
                   
gobi-ka-paratha


                                       
I always thought making gobi paratha is difficult and honestly never ever tried to make it, Hopefully, you would like my effort kindly give me feedback, unfortunately, 
I didn’t get any signal feedback yet from all my readers even then I didn’t leave my efforts regarding sharing cooking recipes,
                       
                                          


My Latest Video Gobi Paratha:


 

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To prepare this recipe first we will prepare dough for parathas take a large size bowl put fine atta along with salt as required mix well, add water as required, knead the fine flour with water as a smooth dough, cover, and keep aside for 20-30 minutes


put-fine-flour-in-the-bowl
knead-dough-as-a-smooth-dough


Cut and rinse the cauliflower, and then grate the gobi pieces using a fine hand grater, keep the grated cauliflower in a bowl/plate


rinse-the-culiflower
grate-the-gobi


Rinse and chop fresh green and red chilies, rinse and chop ginger, freshly squeezed lemon juice


green-red-chillies-and-lemon

If you have tried this Gobi Paratha then don’t forget to rate the recipe. You can also follow me on social media 

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Pour oil and heat it then add cumin seeds, let it crackle for a few seconds then add ginger and green chilies to the pan


pour-oil-and-heat
put-ginger-and-green-chillies

Saute them for 2 minutes on medium flame, then add grated gobi and mix well

saute-ginger-and-green-chillies
add-grated-gobi

Start to now add dried spices powder, stir to mix well on medium-low heat

add-dried-spice-powder-to-the-gobi
stir-to-combine-gobi-mixture

Keep stirring for 5 minutes, cover the lid then cook gobi on low-medium heat

keep-stirring-for-5-minutes
cover-the-lid-and-cook-for-5-minutes-gobi-mixture

Remove the lid and add lemon juice and coriander leaves, mix well further then let it cool down completely

put-coriander-leaves-and-lemon-juice
mix-well



Divide equal balls of the dough, take 2 balls, and flatten them between your palm



divide-equal-ball-of-the-dough
flatten-dough-balls-between-your-palm

Roll the 2 dough balls in equal size, and apply ghee over one of the rolled discs 


Roll-the-dough-balls
apply-ghee-over-the-rolled-disc

Sprinkle some flour dust then spread gobi mixture, cover with other rolled disc

spread-gobi-mixture-on-rolled-disc
cover-with-the-other-rolled-disc

Slightly press and seal edges very well

press-and-seal-edges


Heat the Tawa/skillet or flat pan and put gobi paratha on hot Tawa, cook the paratha about 1/4, when the bottom side is cooked flip the gobi paratha and apply ghee on the cooked side

heat-the-tawa-and-place-gobi-paratha-over-hot-tawa
apply-ghee-on-gobi-paratha

Flip the side apply ghee and further cook until a golden brownish color appears over the gobi paratha, make sure the gobi paratha is cooked evenly and well golden browned, and repeat the same process with all remaining parathas

cook-paratha
gobi-paratha-is-ready

Gobi Paratha is ready to hot-serve 



Serve gobi paratha hot with pickles or raitagarlic chutney 
     
                                


       

Roghni Naan Recipe


                                                   
roghni-naan-recipe-with-step-by-step-photos

Roghni Naan || Naan Recipe || How to make Roghni naan with step-by-step photos...

Roghni Naan is a type of enriched, leavened flatbread traditionally, in a cylindrical oven called a tandoor, it is a luxurious bread. Roghni Naan has strong flavors, with notes of yogurt, yeast, and dairy throughout, It has a soft, pillowy texture with a golden top enriched with melted butter as soon as it is out of the oven. It is a very rich bread which is why it is eaten on special occasions and enjoyed with some classic dishes like Nihari, Haleem, or BBQ items

Naan is one of those recipes that sounds intimidating but actually is not. In Pakistan, naans are available in every nook and cranny so I never bothered to take them back home. but now I begin to bake this fluffy flatbread. So, to get that same experience I tried a couple of recipes and then tweaked them all to create my perfect version. These Roghni Naan baked in the oven are as close to the authentic naan as it can get

                               
roghni-naan


This organic naan is a bit similar to the bakery sheermal or company sheermal rather better than market-bought
This organic naan is literally delicious, mildly sweet, and soft I love to eat it with doodh patti chai_once you try to make it at home trust me you won’t feel like having bakery buns and sheermal

TIPS FOR PERFECT PAKISTANI ROGHNI NAAN:

  1. Kneading soft dough baking at the right temperature and applying the actual method is the key to making any type of naan soft and fluffy
  2. The marks on the naan should be deep, it is okay if in some places you pierce through the naan. Otherwise, the naan will get all puffy like pita bread during baking.
  3. Make sure the oven is preheated before baking. Also, only open the oven door at the time of changing the rack.
  4. Try not to bake the naan for over 1o mins on each side The longer you leave the naan in the oven the harder it will get. The right temperature and time are very important to ensure soft naan.
  5. If you feel your naan has gotten hard as soon as they are done baking splash them with some water, brush melted butter, and wrap them in foil. This step will return the moisture in them.

                                                 
roghni-naan-recipe


HOW TO STORE AND REHEAT ROGHNI NAAN:
You can wrap the baked naan in foil put it in an airtight container and store it in the fridge. They will last for 2-3 days. You can reheat them in the microwave. Place the naan on a microwave-safe dish, cover it with a damp towel, and then warm it in 30-second bursts.

For more similar recipes:


For the best result follow my detailed step-by-step photo instructions and tips

                                       
roghni-naan

If you have tried this Roghni Naan, don’t forget to rate the recipe. You can also follow me on social media

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Roghni Naan



In a bowl first, combine all the dough ingredients such as lukewarm water, sugar, yeast, bread improver, milk powder
                                       
combine-dough-ingredients


Add baking soda, salt, yogurt, and ghee
                    
add-remaining-ingredients


Stir to mix up very well until everything is incorporated Once mixed sift the flour into the mixture directly
                           
mix-up-al-ingredients


Stir the flour with the help of a spatula until the dough comes together
                  
mix-the-flour-with-mixture


Transfer to the working surface and knead into the soft, smooth, elastic dough, Stretch, and fold dough adding more water as necessary to ensure that the dough remains soft and loose_You can use a machine or hands to knead.
                         
knead-the-dough-to-a-soft-and-smooth
                         
Grease the large bowl with a little oil_And put the dough into the bowl, Put the dough into the bowl cover it, and let the dough rise for 2 hours till it doubles in size

                           
grease-the-bowl


Punch the dough down to remove excess air
                         
punch-the-dough-down

                    
And again shift the dough onto the working surface
                            
transfer-the-dough-onto-surface


Divide the dough into 3-4 equal portions
                     
divide-the-dough-into-equal-portion


Each dough ball's weight should be between 150 to 225
                  
weight-the-dough-ball


Shape a ball of each portion                                              
                                       
shape-to-a-ball


Prepare all the dough balls and place them on the plate

                                             
shape-to-a-ball


Grease the baking tray and place one dough ball_And spread out the thick circle about 7-8 inches with the help of fingers_No need to roll a pin
Keep the center slightly thinner than the edges_Prepare all naans this way
                            
roll-out-the-naan


Leave them the rest for around 15-20 minutes Meantime preheat the oven to 250 C or 400 F
                          
leave-the-for-rise-again


Make the deep indents with the help of a fork or any type of spoon/stick Or use your fingers
                      
make-indent-on-naan


Brush some milk on each naan, And sprinkle some sesame seeds over the naan 

                                       
brush-some-milk


Put the naan in the oven first 7-8 minutes keep the baking tray on the bottom rack of the oven_Keep the upper grill off  You can flip the sides at around 7-8 minutes if you don’t want to change the rack of the oven
                           
bake-the-naan


Keep an eye on the naans as all ovens work differently. Over-baking can make them hard Next, put the baking tray on top of the oven rack, Turn off the bottom grill
Turn on the upper grill because we need to broil the naan till the nice golden brown color_It will take hardly 5 minutes                                                        
bake-the-naan

Take out when the Naans are golden. Immediately brush with melted butter
                              
brush-with-melted-butter-over-naan


Cover the naan again with a kitchen napkin for a while
                           
cover-the-naan-with-kitchen-napkin


Naan is ready to serve
                         
naan-is-ready
     
I made 4 naans in 500g maida           

                   


You can see naan texture and softness in the picture below
                            
you-can-see-naan-texture


This organic naan can be served with doodh patti chai
                               
serve-this-naan-with-tea

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