zunka recipe | jhunka recipe | marathi zunka recipe | dry pitla | pitla recipe

chitrannaa.blogspot.com

Serves 2

Ingredients :

Finely chopped onion 1 
Finely chopped Tomato 1
Chilli paste 1 teaspoon
Finely chopped coriander leaves
Curry leaves

Besan 1 cup
Groundnut oil 1 tablespoon
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste

RECIPE VIDEO :

Procedure :

• Take one cup of water and add one tablespoon of besan and mix well so that there are no lumps in it.
• Heat oil in a thick bottomed kadai.
• Add mustard seeds and let them splutter.
• Next add hing and turmeric powder.
• Put in the chopped onions and chilli paste and saute it for a minute.
• Next add chopped tomatoes.
• Mix well and saute for a few minutes.
• Next add very little water, cover the lid and cook till onions and tomatoes become very soft.

• Then add required quantity of water, salt and let it boil.
• While the water is boiling, add curry leaves and chopped coriander leaves.
• Reduce the heat and start putting in the besan little by little as the Jhunaka thickens.
• When it's still in a little liquid consistency add the besan mixed water slowly and keep mixing it well.
• Adjust the water and/or the besan to a consistency so that the Jhunaka thickens to your liking.
• Keep stirring as you cook for five minutes on low heat.
• Garnish with chopped coriander and serve with piping hot rice and ghee.
• It tastes just amazing.

Jhunaka tastes very well with Jowar rotis and chapati also.

aloo gobi paratha recipe | aloo gobi ke parathe | alu gobi paratha

chitrannaa.blogspot.com

Ingredients :

Atta - whole wheat flour              4 big cups
Potatoes                                    6 big - boiled and mashed
Ground Gobi florets                    1 bowl



Very finely chopped onions         4
Finely chopped coriander leaves  1 cup
Chilli paste                                1 tablespoon
Ginger paste                             1/2 tablespoon
Red chilli powder                       1 tablespoon
Garam masala powder               1 tablespoon
Dhania powder                          1 tablespoon
Jeera powder                            1 tablespoon
Kasuri methi powder                 1 tablespoon
Groundnut oil                           2 tablespoon to mix in the dough
Groundnut oil                           1 cup 

Salt to taste

Recipe video :

Procedure :

In a mixing bowl add atta, salt, 2 tablespoon groundnut oil and required quantity of water and prepare slightly soft dough and keep aside for about 30 minutes.




In a thick bottomed kadai, heat 2 tablespoon of groundnut oil.
Add chopped onions and saute for five minutes.
Add ginger paste and saute it.
Add blanched and ground Gobi florets and saute for five minutes.
Now add mashed potato, chopped coriander, chilli paste, red chilli powder, garam masala powder, dhania powder, jeera powder, kasuri methi and salt and mix well and cook for two minutes.
Take off the flame and keep aside to cool.
Once the mix turns cold, make round balls from it and keep aside. Here you take care to see that the aloo mix is neither very soft not very hard. It should be smooth without any lumps.




Now take the atta dough and make round balls.
Roll all the dough balls into round thick small sized pooris.
Take care to see that the number of the pooris match with the potato mix balls.
In the rolled dough, keep one stuffing ball.
Cover the roll all around and press the top so that the stuffing is properly packed.
Like this prepare the stuffed rolls for all the parathas.

Now heat the tava and roll out the Paratha, slightly thicker than a normal chapati and cook on the tava putting oil on both the sides.

Serve hot with butter or with curds and Pickles.

Roasted Cauliflower recipe | Oven roasted cauliflower | healthy roasted cauliflower

chitrannaa.blogspot.com

Ingredients :

• Cauliflower florets 1 Bowl
• Olive oil 2 tablespoon
• Pepper powder 1 tablespoon
• Turmeric powder 1 teaspoon
• Salt to taste

Recipe video :

Procedure :

• Cut the Cauliflower into flat pieces.
• In a bowl put the Cauliflower florets, pour hot water and turmeric powder and cover for five minutes.
• After five minutes drain the water and let the Cauliflower dry completely.
• Next, take the cauliflower florets in a bowl.
• Add 1 tablespoon of olive oil, pepper powder and salt and mix well.

• Preheat the oven to 230 degree Celsius.
• Take a baking tray, put a table spoon of olive oil and spread all over the tray.
• Arrange the cauliflower florets into the baking tray neatly.
• Roast the florets in the oven for 30 minutes.
• I roasted the cauliflower for thirty minutes to get the perfect crunch I like.
• You may adjust this time to get the crunchiness of your liking.
• You can check once it reaches 25 minutes to see how much extra crunchiness you want.
• Take out the crunchy roasted cauliflower and serve hot with Tomato sauce as a starter or eat along with your roti and fried rice.

Spicy Corn, Besan and Rava toast

chitrannaa.blogspot.com

Ingredients :

Bread 1 pound
Butter 1 cup

For Veggies mix :

• Sooji ( Chiroti Rava )                  4 cups
• Besan ( kadale hittu )                2 cups
• Curds                                           2 cups
• Water                                           2 cups
• Finely chopped onion               1 cup
• Finely chopped Tomato           1 cup
• Finely chopped coriander        1 small cup
• Finely chopped curry leaves    1 small cup
• Boiled Sweet corn                     1 cup
• Grated carrot                              1 cup
• Green chilli paste                       1 tablespoon
• Sugar                                            1 teaspoon
• Salt to taste

Green chutney :

Grind to fine paste one cup full of pudina or mint leaves,  half cup of coriander leaves, 7-8 green chillies and salt. Squeeze in half a lemon and add salt.

Procedure :

• In a bowl mix sooji, curds and water and mix well. Let us rest for half an hour.
• After half an hour, mix all other ingredients under Veggies mix to the sooji rava and curds mix.
• Adjust curds and water to idli batter consistency.
• Take a piece of bread and spread green chutney on one side.
• Next, spread the Veggies mix on it.
• Heat the tava.
• Apply some butter on the tava and put the bread on the tava with Veggies mix side down.
• On the other side of the bread apply salted butter.
• Cook on medium heat till the bread turns golden brown.
• Flip the bread and cook on low heat till the bread turns into crispy toast.
• Remove, slice into half and serve hot with Tomato chilli sauce.

Enjoy! Happy cooking !!!