Posts Tagged ‘cucumber’

Yesterday, when we were just sitting and thinking what to make for dinner or should we go out to eat. Then hubby dear suggested to make some aloo paratha. Hubby loves any kind of stuffed paratha especially aloo paratha. Paratha with some yogurt and pickle…ahh, sounds bliss to me too!

But then I didn’t wanted to make same plain stuffed paratha. Hence this idea came into my mind to use some mint leaves and cucumber. Cucumber, why?? I saw my dear friend adding grated cucumber to thalipeeth (will have that recipe for you soon) which I liked. So I kneaded the dough with this two ingredients. As this was my first attempt, adding mint leaves to the paratha, I wasn’t sure about the end result. But as soon as I made one paratha and give it my son and saw him eating I Knew it must be really good and then followed his comment, ‘yummy mama’. Incidently that is the only word he knows to say after having some food, well I will take it.. 🙂  . But really the parathas were so good that you can eat just as is without any pickle or yogurt on side.

Ingredients:

  • 1 cup mint leaves, chopped
  • 1/2 cup grated seedless cucumber
  • 2  1/2 cups whole wheat flour
  • 1/4 cup yogurt
  • 2 clove of garlic, crushed
  • 1 inch ginger grated
  • 1 tablespoon white sesame seeds plus 1 more tablespoon for sprinkling
  • 2 green chillies( you can adjust according to your taste)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 2 tablespoon olive oil

For potato filling:

  • 1 medium Idaho potato
  • 2 tablespoon chopped mint leaves
  • 2 green chillies, chopped
  • 1 garlic cloves, crushed
  • 1/4 cup chopped white onion
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon dried mango powder
  • 1/2 teaspoon oil
  • salt to taste

Method:

  • In a large mixing bowl combine flour with yogurt, grated cucumber, garlic, green chilli, ginger, sesame seeds, turmeric powder, coriander powder and olive oil. Knead it into a soft dough by adding little water. Once done keep the dough aside covered for 30 minutes or so.
  • Meanwhile pressure cook potato, peel and mash the same.
  • Heat oil over medium high heat, add onions, garlic, green chillies. Cook for 2 minutes. Add turmeric powder, coriander powder, garam masala powder and salt to taste and cook for another 1 minutes or until the raw smell of the spices disappears.
  • Add the mashed potatoes and mango powder to the masala and mix well and keep it aside.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it,  and sprinkle some sesame seeds on top and roll it into circle about 5-6 inch in diameter.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown.
  • Serve  with yogurt and pickles of your choice.

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Cucumber/Khira Raita

Posted: May 15, 2010 by incidentalcooksuman in Indian Food
Tags: , , , ,

Cucumber/Khira Raita

Raita is salty cooling side dish made with yogurt and can served with anything. Raita is made in many ways  using cucumber, boondi’s, beetroot etc..the most common raita at my house is cucumber/khira raita which is easy to make yet delicious with roti’s, biryani and paratha’s as side dish. Always serve freshly prepared raita and it has to be chilled. Basically it is used to cool the palate when having spicy indian food.

Cucumber raita

Cucumber raita

INGREDIENTS:

  • 1 cucumber, grated
  • 2 cups yogurt, add some water for watery consistency
  • Red chilli powder to taste
  • Salt to taste

PREPARATION:

  • Grate cucumber and keep it aside.
  • Take a bowl, add yogurt and some water and mix it well.  Now to the yogurt add coarsely grated cucumber, salt , chilli powder and freshly ground black pepper and stir in well and the raita is ready.
  • Chill the raita at least for 30-40 minutes so that the flavours combine.
  • While serving sprinkle red chilli powder and a slice of cucumber on top of the raita, serve with your main course and enjoy.