Miscellaneous not to be missed !

Hi Chithra
Thank you so much. I like the way you reply promptly.
Manju

Pineapple slices with skin - 3

Orange, peeled & segments removed - 1, big

Apple, unpeeled, cored & chopped - 1 medium

Crushed ice to serve

This is best served fresh without adding salt or sugar

Blend all ingredients in a liquidiser adding one cup of water.

Strain, using a fine sieve.

Serve topped with crushed ice.

Dough:

Atta - 1 cup

Oil - 2 tsp

Warm water - about ½ cup

Salt

Filling:

Cleaned, washed & chopped mint leaves - 1 cup

Proceed as given in the photos.

First roll, smear oil & fold front & backward as shown in the photos.

It will look like a long strip of pleats.

Coil circularly.

After making the coil, dab both sides in mint leaves when as much will stick to it as possible.

Then roll it gently & make like usual parathas with little oil or ghee.

Serve with any sabji.

When you buy fresh mint, clean the leaves, pat them dry & dry in shade. It will be totally dry in 2,3 days. Crumble with hand & use for parathas. The last photo posted is made with dry mint leaves.

The next post contains the remaining photos.

The remaining photos of mint paratha are posted below.

I used the yellow fleshy variety of melon.

Chopped melon pieces - 1 cup

Chopped cucumber pieces - 1 cup

Crushed ice

Liquidise together, if necessary adding very little water & serve chilled.
meloncucumbercooler.jpg

Maida & Wheat flour - each 1 cup

Curd - ½ cup

Powdered sugar - 1 tbsp

Melted ghee - 3 tbsp

Til seeds - 1 tsp

Salt - ½ tsp

Mix all the above ingredients.

Add just enough water to make a soft dough and knead well with ghee.

Cover and set aside for 2-3 hrs.

Filling:

Powdered sugar - 2 tbsp

Mawa (khoya) - 10 tbsp

Roll out each ball with a little dry flour, to a 2” diameter round.

Stuff 1 rtbsp of the sugar-mawa mixture into it.

Seal all sides & make a ball again.

Roll to 5-6” diameter.

Roast on a tawa till light brown on both sides.

Apply ghee as a glaze & serve hot with any spicy sabji.

Any cut macaroni can be used.

Preboiled macaroni - 1 cup

Onions - 2, chopped

Tomato - 1, chopped

Boiled carrot cubes and beans - ¼ cup, each

Tomato ketchup - 1 tbsp

Green chillies - 3,4 slit into two

Red chilli powder - salt

White vinegar - 1 tbsp

Spring onion tops, chopped - 3 tbsp

Oil - 2 tbsp

Heat oil & fry onions till glossy.

Next add the following one by one – boiled carrots, boiled beans, chopped tomatoes, green chillies & red chilli powder.

Add salt & fry well.

Add tomato sauce & white vinegar.

Blend everything & finally add macaroni & toss well.

Add spring onion tops & mix gently.

For the parathas;

Wheat flour - 1 heaped cup

Oil - 2 tsp

Water to make a dough

Filling:

Medium potatoes - 2, boiled, peeled and mashed

Green chillies - 4,5 finely minced

Ginger - 1”, finely minced

Finely chopped methi leaves – 1 cup

Chat masala - 1 tsp

Oil - 2 tsp for filling + for parathas

Jeera - ½ tsp

Salt

Outer covering:

Knead as usual for the chappathi dough.

Chappathi-dough kneading – with dough kneader attachment
Chappathi-dough kneading - Using atta kneader and food processor

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Filling:

Heat oil in a kadai & temper jeera first & methi leaves next.

Add all other ingredients & saute till the leaves shrink.

Remove & add mashed potatoes.

To make 6 parathas, divide dough into 12 parts & filling into 6 parts.

For each paratha, take 2 dough balls & one filling ball.

Roll the dough balls into 3 “ discs.

Wet the outer edges with water.

Pat the filling into a smaller disc & keep in between the dough discs.

Stick the dough discs & roll them with the filling in between, to as big a paratha as possible.

Place it on a hot tava.

When the underside is partly done, turn over.

Flip it again & pour 1 tsp oil on the paratha.

By turning over the paratha on both sides, brown spots will appear & it will get thoroughly cooked.

Serve hot with pickles & curd.

Black grapes, deseeded - 2 cups

Milk - 1 cup

Fresh curds - 1 cup

Sugar - 2 tbsp ( more to taste, if the grapes are sour)

Crushed ice - to serve.

Blend all ingredients to a smooth mixture & serve topped with crushed ice.
grapelassi.jpg

This can be made either wholly with wheat flour or by combining with maida.
I made by the latter method.

For the dough:

Atta & maida - each 1 cup

Oil - 1 tsp

Water to knead

Combine all the above to a soft dough and rest for 30 mts.

Divide nto 10 equal balls.

For the stuffing:

Oil - 2 tsp

Jeera - 1 tsp

Boiled & grated cauliflower - ½ heaped cup

Ginger-green chilli pste - 2 tsp

Dhaniya powder & chat masala - each, 1 tsp

Boiled & mashed potatoes - 1 heaped cup

Salt, haldi

Heat oil & temper jeera.

When done, add cauliflower & sauté till dry.

Add all other ingredients & sauté till there is no moisture left.

Cool & divide into 10 balls.

To proceed:

With your fingers dipped in oil, make a small cup with the dough.

Put filling inside & cover it by drawing the dough inside.

Seal tightly & roll to 6” diameter parathas.

Shallow fry using oil or ghee till, brown spots appear.

Serve with raitha & dhal or pickles.