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

Mooli Paratha Recipe


mooli-paratha-recipe-with-step-by-step-photos

Mooli Paratha|Radish Paratha || How to make mooli paratha with step-by-step photos and video

Mooli Paratha is a traditional recipe that basically comes from the Punjab side of Pakistan, a very tasty and healthy recipe is a whole wheat flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices and makes a wholesome breakfast or lunch
Today’s paratha is made with mooli or white radish. Mooli paratha is not always everyone’s favorite and that’s because radish has a strong smell/taste I have noticed that not everyone enjoys it but personally I love it.

Mooli paratha has always been one of my favorite parathas so I now make it often. If you get into the technicalities of making parathas, they are all made in a similar way, But the mooli paratha is one of the most challenging ones to make!
Why!




My Latest Video Stuffed Mooli Paratha


Because radish has a high water content so when you try to roll it inside a dough, it just releases moisture making it very difficult to roll. this is the reason it is always squeezed well as possible before stuffing it inside the dough, Mainly is served with raita, and garlic chutney.

                                 

Prepare this recipe first peel and grate the mooli then put grated mooli in the bowl, sprinkle some salt keep aside
                                                                                                     

grate-the-mooli

Meanwhile in a bowl put both flour wheat and maida to mix, then add salt and 1 tsp oil. Start kneading the dough by adding some water
Knead to the smooth dough cover it with plastic cling wrap set aside for resting for around 15 minutes


kneading-dough

After 15 minutes squeeze out all the excess water from the grated mooli, transfer to another bowl, add all spices mix them together very well  


prepare-mooli-stuffing


Divide the dough into equal portions, make smooth balls, and flatten them between your palm
Before you start the rolling, Heat the Tawa on medium flame


make-equal-portion-of-the-dough

Take one flattened ball at a time, dust it into dry flour start rolling, roll into 4 diameters, keep the edges thinner than the center even you can spread with the help of fingers




Place 1 portion of Mooli stuffing in the center, gather the edges and pinch it into the center
Seal it tightly and flatten by pressing very gently, again dust into dry flour rolls it very carefully about 6-inch diameter circle. Keep in mind that rolling stuffed paratha to perfection via practice




Now Place it onto hot Tawa and Cook_After a few seconds you may notice a few bubbles come on top, now time to flip it should have a few brown spots on it cook on another side as well



Apply some butter then flip it, and f
ry another side the same way by pressing the spatula




Once cooked from  both sides transfer to the serving plate, and Serve hot with green chutney and raita  

If you have tried this Mooli Paratha Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Laddu Peethi Recipe

laddu-pethi-recipe-with-step-by-step-photos


Laddu peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with step-by-step photos

Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie snack, originating from Punjab Pakistan, this spicy and lip-smacking snack is widely available in the city where the vendors would mostly sell it on the carts or would push their 'Rairees' through different streets and allies while calling out 'Ladoo Karara which means the Laddus 

They are selling spicy and tasty in the Punjabi language.
Laddu peethi  is prepared with blended mix lentil and then is deep-fried which is known as a laddu, as well as at the time of assembling are added green chutney, sweet and sour aloo Bukhara chutney, laddu balls, grated mooli, and sliced onion with thick yogurt mixture
                          
laddu-pethi-recipe

Laddu peethi also can be prepared at iftar time as you know all my respectable readers Ramzan is almost upcoming so this is the great menu for the iftar as well as you can make at any events like party, eid or even for the guest for it you keep all chutneys to prepare before serving or even can be prepared dal mixture along with grated onion or reddish when they come just fry and assemble 

Actually, I prepared this recipe in February but due to some engagements I could not upload my recipe right away hence now the summer season has started so it’s hard to find out seasoning reddish
You even skip reddish if it is still getting in your area then must be used so let the go-ahead to know how to make laddu peethi 

Recipe Tips:
  1. To prepare this recipe to soak the lentils at least 2 hours before blending 
  2. Dal mixture consistency should be not rainy otherwise it will be soggy while frying
  3. Laddu can be had alone with tea or coffee after just frying 
  4. Laddu peethi can be stored in an airtight jar for up to 2 weeks by keeping in the freezer                    
laddu-pethi-recipe

If you have tried this Laddu Peethi Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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ingredients-of-laddu-pethi

Take all ingredients and soak them in warm water which included tamarind, plumps, and both types of lentils. Soak lentils at least for two hours
    
soak-the-plums

Prepare both veggies onion and radish
                          
prepare-all-veggies

                                                   
Beat the yogurt to add cornflour till turns to the creamy texture


beat-the-yogurt-until-creamy


Then add chaat masala and salt, stir to combine well transfer to the serving bowl set aside until required 

                                     
add-chaat-masala

\
Extract all seeds from tamarinds and plump

                                       
extract-all-seeds-from-plums


Slightly dry roast cumin seeds

           
slightly -dry-roast-cumin


Put soaked plums and tamarind pulp with water in a saucepan, and keep stirring well by adding all spices
                
stir-to-mix-well-and-then-add-roasted-cumin-and-ginger-powder


Constantly stir to mix well on low-medium flame until chutney is thickened 

                                     
aloo-bukhara-chutney-is-ready


Transfer to the serving bowl and set aside until required
                             
                           
aloo-bukhara-chutney-is-ready


Note: This chutney can be stored in an airtight container and stays good for up to 2 weeks but keep it refrigerated and use a dry spoon for taking out chutney from the container_Now all three sauces are ready for laddu peethi to use in the recipe keep aside
                                   
chutneys-are-ready-to-use-recipe

Pictorial:

laddu-pethi-recipe
              

Grind both lentils in a chopper mixer by adding spices, just splash some water over the dal and then blend till turns to a fine smooth texture

blend-the-dal


Transfer to the mixing bowl then add baking soda and powder together along with salt

add-baking-powder-and-soda-to-the-blended-dal


Mix them well until everything is incorporated set aside


should-not-be-rainy-batter

Heat the oil in a wok on medium heat, take one portion around tennis sized ball or as the desired size

take-a-laddu-balls


Put laddu balls in hot-medium oil fry them on high-medium heat, and fry  3-4 laddu balls in one batch              

fry-laddu-pethi


Fry each side of laddu for about 2-3 minutes till turns to nice golden brown color
                           
fry-each-sides-about-2-3-minutes

Once laddu gets golden brown in the color drain them out from the oil, transfer all laddu on the paper towel to remove excess oil 

                
place-all-laddu-on-paper-towel
                 
Place 2-4 laddus in one time serving or as desired 

place-all-laddus-on-plate


Crack them from the center so that all sauces  properly absorb in laddus to make them juicy 

                   
crack-the-laddu-from-center-by-adding-sauces
                                                     

Drizzle all three sauces and add veggies_Keep assembling by adding more sauces over laddu peethi

                     
keep-assembling-by-adding-more-sauces


Laddu is ready to serve, repeat the same process to make another plate of laddu peethi 

                                           

laddu-pethi-is-ready-to-serve

Bun Kabab Chutney Recipe

                                     
bun-kabab-chutney-recipe-with-step-by-step-photos


Bun Kabab Chutney | Green Chutney || How to make Bun Kabab Chutney with step-by-step photos

Bun Kabab Chutney has considered an essential ingredient of any bun kabab without chutney bun kabab is incompleted. the base of bun kabab is chutney. there are several ways to make bun kabab chutneys. mainly this chutney is made with mint, coriander, green chilies, and some basic spices including tamarind pulp 
This chutney is spicy, tasty, and tangy which brings a delicious taste to bun kabab. the unique aroma of the chutney is absolutely amazing and elevates the taste and flavor of any snack
You can also add some yogurt to this chutney but just before having to use it in recipes.
                             
bun kabab chutney

Bun kababs are also called street food. where it is easily available in almost every street, bazaar, or roadside Patara (restaurant). Everyone loves to eat bun kebabs at lunch or time or as an evening snack. this is called also desi bun kabab. whose recipe I will share after it.

This is a quick and easy recipe that can be prepared within 30 minutes and used other than bun kabab such as a sandwich, paratha rolls. this chutney also can be used often in Pakistani cuisine as a side with snacks and barbecue. this chutney aids digestion and enhances the taste, aroma, and nutrition of any dish
                                  
Bun-kabab-chutney

This chutney has another name Green chutney, in my earlier posts, I have shared another version of green chutney whose link I will give below the description

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

Recipe notes:
  1. To make the best bun kabab chutney full of flavors,  make sure you use fresh mint, green chilies, and green tomatoes
  2. I will suggest using garlic in making chutney, this helps to make tasteful chutney but if you don’t like pungent the flavor of raw garlic can skip
  3. I used just mint, green tomatoes, garlic cloves, and green chilies .you can also use fresh coriander half of the mint quantity 
  4. You can add yogurt to this chutney but keep remembering when you have the intention of using it right away otherwise your chutney will no longer stay fresh for a long time
  5. Here I just cooked my chutney to secure for a long time. you can skip this step as desired
More Chutneys Recipes: 

                  
bun-kabab-chutney


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

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Bun Kabab Chutney

To begin this recipe soak the tamarind in the warm water for an hour and then extracts all seeds and separate the pulp

                     

extract the seeds

Take all veggies and prepare them all 

                    
prepare-all-veggies

In the hand blender or grinding jug combine all ingredients mint, green chilies, garlic cloves, and green tomato slices

                   

combine-all-ingredients

Next, add dry red chilies, tamarind pulp, little water, and salt

                

add-other-ingredients

Blend them together in the jar, Add more water if needed. I used a total of 3 tbsp water in blending the chutney

                        

blend-chutney

Blend until smooth

                

blend-the-chutney

Check salt and tang add more if needed 


                               
chutney-is-blended


Heat the little oil in the pot

                           

heat-the-oil

And pour the chutney into the pot

                      

cook-the-chutney

And cook for a while 

                      
cook-the-chutney

Until the raw smell is disappeared or the water dries up
                          
cook-until-thick

Once chutney gets thick, turn off the flame
                     
cook-until-water-dries-up

And let it cool down completely

                  

chutney-is-done

Transfer to the jar/bottle or bowl

                      

chutney-is-ready

Serve this bun kabab chutney with Pakistani snacks chaatsandwichsamosa as well

                        

bun-kabab-chutney-is-done

Store it in a  glass bottle and use a week by keeping in the refrigerator 

                   
chutney-is-done

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