Bathua Ki Poori Aur Aaloo Ki Subzi

Health is Wealth. This is what I keep on telling my family but nothing can be done when everyone is fried food lover or to be precise Poori lover. Adding bathua leaves (green leafy winter vegetable) in the poori dough was somewhat helping me in making my pooris healthy. But what about oil? Well now I have an alternative for that i.e. Fortune Rice Bran Oil. The makers of the oil claims that it is very light and is less consumed. I had a doubt myself at first, but alongwith my hubby's consent  I can say "Makers' claim is absolutely right". Pooris came out perfect and yes they hardly consumed any extra oil and we were not feeling heavy and sleepy like we usually do after having fried and oily food. They were light and yummy. Do try "Bathua ki Poori" in Fortune Rice Bran Oil and  feel healthy.

Ingredients

For Bathua Poori

Fortune Rice Bran Oil            For Deep Frying
Wheat Flour                           One Bowl
Bathua Leaves Paste             Half Bowl
Crushed coriander Seeds       1/2 tsp
Green Chilly(chopped)          1-2
Red Chilly Powder                1/4 tsp
Salt                                        as per taste                        

Method                                                                                              

Clean and Wash bathua leaves. Drain out excess water through strainer. Keep aside.

Boil sufficient water in a broad vessel. Add bathua leaves. Blanch for three to four minutes. Add 1/4 tsp of sugar to maintain the green color.  Drain out the water. Pour over some cold water and strain. Make Paste in Blender.
Take wheat flour in a vessel. Add salt, crushed coriander seeds, green chilly, red chilly powder and mix well.
Add bathua paste and mix. Gradually add some water to prepare a stiff but pliable dough. Rest for fifteen minutes. Divide into small portions. Roll into pooris. Heat sufficient oil in a deep frying pan. Deep fry the bathua poori from both sides till crispy.  Yummy and crispy pooris are ready.

Ingredients for Aaloo Ki Subzi

Fortune Rice Bran Oil       One Tbsp
Boiled Potato                    3 to 4
Tomatoes                          3
Green Chilly                     1 to 2
Coriander Powder           2 tsp
Turmeric Powder             1/4 tsp
Red chilly powder            1/4 tsp                                                                      
Garam Masala                1/4 tsp

Cumin Seeds                   1/4 tsp
Asafoetida                       a pinch
Ginger                             a small piece
Salt                                  as per taste

Method

Roughly mashed the potatoes and keep aside. Grind tomatoes in a blender with green chilly and ginger.
Heat oil in a pan. Add asafoetida. Saute for a minute. Add in cumin seeds. When they start to crackle, simmer the fire. Add turmeric powder, red chilly powder and immediately add tomato puree. Stir. Add coriander powder and salt. Cook for three to four minutes or  until  the oil comes out. Add in potatoes and mix. Add two and half cups of water. Stir. Cook for five minutes. Switch off the fire. Sprinkle garam masala. Add fresh coriander leaves. Serve with hot crispy bathua pooris. Enjoy!!     .

             

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com

MICROWAVE PEAS PALAK RICE

This is a great combination carbohydrates, proteins and minerals. Cooking in the microwave won't take the nutrients away from the food inspite the taste of the food will be preserved even after heating process.

INGREDIENTS

Rice	1 Cup
Palak/Spinach	250 gm(chopped)
Peas(boiled)	1/2 Cup
Onion(finely chopped)	1 Medium
Green Chillies(finely chopped)	1
Ghee/Oil	1 Tbsp
FOR PASTE
Coriander	1/2 Cup
Green Chillies	2
Sugar	1/4 tsp
Coconut Grated	1 Tbsp
Lemon Juice	1 tsp
Salt	to taste

METHOD

1.   Grind all the ingredients under the heading."FOR PASTE", to make a paste and set aside. 

2.   In a microwave safe bowl, add ghee/oil and microwave at 100% power for 1 min., add onions add microwave for 2 min.

3.   Add palak/spinach and microwave at full power for 2-3 min

4.   Add rice, paste, salt, peas, chillies to the palak gravy and mix well. Add sufficient water.

5.   Microwave for 16 min. at 100% power. Standing time of 2-3 min. to be given.

6.   PEAS PALAK RICE are ready to be served with curd.

SENDING THIS TO PRIYA'S AND SRIVALLI'S "MEC-RICE" EVENT

MICROWAVE PANEER MAKHANE

This dish is really simple to microwave from the best of ingredients. Really simple and very tasty...................!!!!!!

INGREDIENTS

Makhana	100 gm
Paneer	150 gm(in cubes)
Pure Ghee	1 Tbsp
Curd	1/2 Cup
Milk	1/2 Cup
Tomato Puree	2 Tbsp
Tomato Ketchup	1 Tbsp
Cornflour	1 tsp
Dhaniya Powder	1 tsp
Haldi Powder	1/2 tsp
Red Chilli Powder	1/2 tsp
Cumin/Jeera Powder	1 tsp
Raisins	2 tsp
Cashews(chopped)	2 tsp
Salt	to taste

METHOD

1.  In a microwave safe bowl, add ghee and mix makhanas. Microwave it for 2 min.(at 100 power) and set aside.

2.  Take a fresh microwave safe bowl, add curd, milk, cornflour, 1/4 tsp turmeric powder, garam masala, 1/4 tsp red chilli powder and mix well. Now cook this for 1 min. Your gravy is ready.

3.   Now, in a fresh microwave bowl, add paneer pieces and all the dry masalas and let it cook for 1 min.

4.   Add tomato puree, green chillies, coriander leaves and gravy to the paneer. Cook this for 2 min..

5.   Add the roasted makhanas, mix well and microwave on high power for 1 min..

6.   Garnish it with coriander leaves.

7.   Serve hot with poori or parantha.

Sending it to Srivalli @ Microwave Easy Cooking Event page

KHOYA MAKHANA

 

This is from my old diary, which I have bookmarked few years back from a monthly magazine but could not try it. Today, when I was going through the pages, suddenly I had a look on this recipe. I decided to make it in dinner......!!!

INGREDIENT

Khoya/Mawa	100 gms
Makhana	100 gms
Onions	2(grated)
Tomatoes	3
Ginger	1 1/2 tsp
Green Chillies	2(chopped)
Turmeric Powder	1/4 tsp
Dhania Powder	2 tsp
Chilli Powder	1/2 tsp
Garam Masala	1 tsp
Fresh Curd	1/2 Tea Cup
Ghee	3 Tbsp
Ghee	For deep frying
Salt	to taste

METHOD

1.   Roast the khoya without any ghee very lightly.

2.   Deep fry the makhanas very lightly in ghee.

3.   Cut the tomatoes into big pieces, add 1 tea cup of water and cook. When soft, prepare a soup by passing through a sieve.

4.   Heat the ghee in a vessel and fry the onions till pink in color.

5.   Add the ginger, green chillies, turmeric, dhania and chilli powders and fry for one minute.

6.   Add the tomato soup, curd, khoya and salt.

7.   Add the makhanas and cook for a few minutes.

8.   Sprinkle garam masala and cook again for one minute.

9.   Garnish it with chopped coriander and serve.

Sending this to Priya and Aipi’s Bookmarked recipes Vol.28 event