Friday, 11 August 2017

{Recipe}Chicken Stuffed Paratha

Paratha's have always been great options for mommies to feed their fussy kids.There is no imagination limit for mommies as to what stuffing they will add in paratha's. Some stuff paratha on my blog are like Stuffed aloo paratha recipe,Mango stuffed paratha,royal koya and dry fruits paratha,paneer stuffed paratha and there is no end for what stuffing you want to add. So today one more add on to my paratha list that is Chicken stuffed paratha and it was just loved by my little Clive :).
Chicken stuffing prepared by using minced chicken and then by adding few ingredients available in your kitchen like chopped onions,green chilies,ginger garlic paste and other dry powdered masalas's that all.Just fry the rolled stuffed chicken paratha in Ghee or butter and just enjoy for breakfast or dinner time.Any point of time chicken paratha's will be awesome snack.

Servings 6
Total Preparation Time : 25 min
Cooking Time : 10 -15 min

Ingredients
250 Gram Boneless boiled chicken
2 Large Onions finely chopped
4 Green chilies
2 Table spoon ginger/garlic roughly ground
1 Tsp pepper crushed
1/2 Tsp Cumin Powder
1/2 Tsp Garam Masala
1 Cup fresh coriander chopped
Salt as per Taste
Ghee for frying

Method

1)Knead dough and keep aside to rest.

2)First take the boiled boneless chicken and get it minced by using mixture grinder.Then in pan add oil,once heated add chopped onions.Let the onions saute until transparent.Also add to it ginger garlic crushed  and green chilies.Saute again for 1 min.Pour the cooked ingredients in boiled chicken along with cumin powder,pepper crushed, garam masala,chopped coriander and salt.Mix all the ingredients well in minced chicken and keep aside.
3) Then take a small ball size dough and roll into small roti,then fill the chicken mixture.
4) Pack well and make sure the stuffing doesn't spill out.
5) Roll into normal paratha ,make sure the edges are roll thin.
6) The fry the paratha using ghee.Fry until both sides are light brown in colour.
7) The paratha is done.Serve hot with tomato ketchup or sauce.

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Wednesday, 2 August 2017

{Recipe}Goan Chanya Ros/White Pea Curry

Chanya Ros is one among authentic vegetarian recipe in Goan Cuisine.This recipe of ros is prepared by using pulses and most common pulses used are white peas ,green peas or Alsande(Black eyed beans) and then cooked in roasted  coconut gravy .Its mostly prepared in Hindu household and its common dish for festivals like Ganesh Chaturthi or Diwali. Ros is loved by Christians too especially for breakfast with hot paos or unnde.
Chanya Ros is one my favourite curry which i just  relax and enjoy with Goan pao or unno for breakfast. Ros is also best option for lunch with pickle and papad or some semolina coated fried veggies like potato fry as side dish just makes your lunch wow.Its been long that i wanted to post the recipe but couldn't  because most of the time after finishing ross(gravy) i would remember of clicking pic.

Servings : 6
Total Preparation Time : 12 hours
Cooking Time : 15-20 min
Cuisine :Goan
Author :Ispolina Silveira

Ingredients
200 Gram White Peas
1/2 Coconut Grated
2 Onions
1 Table spoon Coriander seeds
4 Dry Red chilies
1 Tsp Turmeric Powder
1 Tsp Cumin
1 Tsp of  Fennel seeds
1 Tsp of Poppy seeds
20 Pepper corns
5 Cloves
1 Small stick of cinnamon
Small ball of Tamarind
Salt as per taste
Oil

Method
  1. Soak the White peas overnight.Next day morning drain the water and then boil by adding salt and turmeric powder it until soft.Do not over cook.
  2. Roast the one onion,coconut and all the above dry spices mentioned by adding little oil.(coriander seeds,pepper corns,cinnamon,cloves,poppy seeds,dry chilies,fennel seeds).
  3. Then Grind all the ingredients along with tamarind to fine paste using required water.
  4. In Pan add oil,once heated up add mustard seeds and curry leaves.Then add onions and saute for 1 min.
  5. Once onions turns translucent add boiled chana and mix well.
  6. After shimmering for 2 min add the ground masala .Mix all well and cook for 10 min on medium flame.
  7. Serve this mouthwatering Chanya Ros with steamed rice/Roti/Chapati or Goan Pao or Undde.

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Wednesday, 26 July 2017

{Recipe}Mango stuffed Paratha

Today's recipe on my blog is Mango stuffed paratha. As i am very late in posting the recipe because it was prepared during mango season .I ended up preparing mango paratha is because the mangoes which i purchased to make jam were not that sweet and also more in quantity,so it was really a big question mark as to what to prepare out of these mangoes rather wasting it?.Then i remembered in 2010 when i was working with American Express we had mango fest in office and we had to prepare any dish using mangoes and during that time i had prepared mango paratha and it was a super-duper Hit.So these office memories helped me recreate my Mango stuffed Paratha.

Mango paratha can also be a good option for kids tiffin box as its sweet and also mangoes are loved by kids.A little time you will have to spend in preparing the mango mixture ,mango pulp being very liquidy it takes bit time to reduce it to thick consistency.But you will not regret spending some much hard time in kitchen because of the amazing taste of mango paratha's. Bet me you will get really great comments from your kids :).So chalo lets begin with the recipe.

Servings:6
Total Preparation  Time:1 hour
Cooking time : 2-3 min for each paratha

Ingredients
For Mango Halwa
6-7 Mango pulp
100 Gram unsweetened  koya
1 Table spoon of Cardamom powder
2-3 Table spoon sugar(add as per your tooth)
1 Table spoon Ghee

For Dough
2-3 Cups of wheat flour
Water  for kneading
Little salt
Oil 
Ghee for frying Paratha

Method

  1. First Knead the dough.(for kneading take flour,add salt and add water little by little and knead until soft.Then add little oil and knead again for 1 min.Once done keep aside in bowl by covering with cloth or lid.
  2. Then too make Halwa: In pan add Ghee once heated up at the mango pulp and stir well for about 10 min.You will see that once it starts to cook it will become more liquid so you require lots of patience. 
  3. After 10 min add koya and sugar .Keep stirring continuously  until it mixes well.Cook for more 20 min till you see the mango mixture thickens .The add cardamom powder and gain cook till its leaves the pan and becomes thick dough of ball.If it still little watery or thin in consistency the keep the mixture in refrigerator for half and hour.
  4. Take the wheat dough and make roundels and keep aside and also make small rounds of mango halwa and keep aside.
  5. Then take each round of wheat and make small roti and the place the mango halwa round as shown below.
  6. Then cover the mango round by wheat dough same as you do for potato paratha or purn polli.
  7. Roll the the same with  wheel pin in shape of chapati,making sure the mango stuffing do not come out.
  8. Fry the mango paratha on hot pan using ghee.
  9. Fry until light brown caramelise on paratha.
  10. Its done and  just perfect snack for you kid.

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