Ande Ka Paratha/अंडा पराठा (Egg stuffed Pan fried Indian Bread)

Ande Ka Parantha (Egg stuffed Indian bread)

Ande ka paratha is very convenient, nutritious, filling easy to make fast food which no mom should desist from giving the children. I used to make it for my children when they used to go to school. Because they were always late for getting ready then would not take egg (which I had made mandatory) for breakfast. They would just gulp milk and run to bus stop with soaked 4 almonds in their hand. Ok!! So they do not mind carrying almonds in their hand, so they may carry paratha also wrapped in foil / napkin and eat while waiting for bus or inside the bus. Thus I came upon the idea of making these parathas for breakfast so that they will whole some nutritious breakfast .The parathas became instant hit and I never had to force them to come 5 min. early from their room for breakfast, because they used to make it a point not to miss breakfast anymore and even if late would carry the paratha and eat in bus.

Preparation Time: 10 min.

Cooking Time: 20 min

Servings: 4 Parathas

Ingredients required for making Ande Ka Paratha:

• 100 gm. Whole Wheat flour

• 4 Eggs

• 1 Medium size Onion

• 4 Cloves of garlic

• 3-4 Sprigs of fresh Coriander leaves

• 1-2 Green chilies (optional)

• Salt to taste

• Water for making the dough

• 2-3 ml Olive oil / Ghee / any cooking oil

Directions for making the dough:

• Take flour in a big plate / bowl and add 20ml. water.

• Mix and knead.

• Add water in little portions and keep on kneading till soft pliable dough is obtained. (Roughly 50 ml. Water will be required)

Dough fro Paratha

http://jyotsna-pant.blogspot.in/2012/12/making-dough-for-roti-and-paratha-dough.html

Directions for making Ande Ka Paratha:

• Wash and drain the fresh green coriander leaves.

• Cut the washed and drained coriander leaves finely.

Finely cut Coriander leaves

• Cut green chilies finely.

Finely cut Green Chilies

• Peel and cut garlic finely.

• Cut onion finely.

Finely cut Onion

• Break an egg in a bowl.

One Egg in a bowl

• Add 
• 1 Tea spoon finely cut onions.

• 1 Tea spoon finely cut coriander leaves.

• 1/2Tea spoon cut green chilies.

•  1/4^th Of the finely cut garlic.

Coriander,Green Chilies,Coriander leaves,salt,Garlic added to the Egg

• Beat egg and all ingredients in it to homogenous frothy consistency.

All ingredients with egg beaten to frothy state

• Divide the dough in 4 portions.

• Make ball of one portion of the dough.

Amount of dough for ball

• Sprinkle some dry flour on the rolling board and the flour ball.

Dry flour sprinkled and dough ball kept on rolling board

• Place the flour ball on the rolling board and roll the dough ball to 12-15 cm. diameters.

Dough ball rolled to 6 inches round

• Heat a tawa on high flame.

Non-stick Tawa heated on high flame

• When the tawa is hot lower the flame and place the rolled round on the hot tawa.

Rolled dough on hot tawa and being cooked on low flame

• Bring the flame to high and cook till the top side of the rolled round of dough starts changing the color but remains soft.

Base ready for egg filling to be put

• Pour whole egg mixture on the half cooked dough round and lower the flame.

Egg filling put on the dough base

• Cook it for 30 sec. on low flame.

• Fold the base of paratha from the edges to half, so as to cover the egg mixture with the base.

Base folded to semi circle and cover the egg filling

Base folded to a semi-circle and cooking on low flame

• The paratha now will look like a semicircle.

• Cook for roughly 1 min. The egg inside will start getting cooked and the filled semicircular base of paratha will start swelling.

Stage when oil should be sprinkled

• Bring the flame to high and pour 1/4tea spoon oil / ghee from the edges and press gently with a spatula.

Oil sprinkled  from the edges and paratha being cooked on low flame by pressing with a spatula

• The egg of the filling in the paratha will cook fast and the paratha will swell and the side touching the tawa will become golden brown.

Egg Paratha cooked to golden brown color on one side

• Flip the half cooked paratha and pour 1/4teaspoon oil / ghee from the edges.

• Press with a spatula and cook for 30 sec. on high flame.

• The other side will also become golden brown.

Egg Paratha cooked to golden brown color on the other side also

• Take it out on a serving plate and serve hot with tomato sauce / chili sauce. 

• Or open the paratha from the edges and pour some tomato sauce in it, close the edges again, wrap in a tin foil and give to your children.

Ande Ka Parantha (Egg stuffed Indian bread)

Tips:

• The dough should not be hard otherwise when you will fold the base it will start cracking spilling the egg filling.

• If your egg is big in size then either roll the dough ball to bigger size or reduce the amount of filling.

• Do not allow the dough base to become hard and crisp before putting the egg filling while folding the base will crack and filling will spill, also the paratha will become hard nor crisp but soft.

• While pressing always press from edges to the center not center to edges.

• Put oil only when golden dots start appearing on the side touching the tawa.

• Use non-stick tawa oil usage will reduce by half.

Suggested Variations:

• One medium size finely cut tomato can be added to the filling of egg mixture.

• Pepper powder can be added to the filling of egg mixture.

• Very finely cut red bell pepper, capsicum, yellow bell pepper can be added to the egg mixture.

• Coriander leaves can be replaced with fresh Basil / parsley / Thyme.

•  Grated Cottage Cheese / Parmesan Cheese  can be added to egg while preparing the filling.

• Instead of whole wheat flour 1:3 ratio of refined flour and whole wheat flour can be taken.

Mooli Ka parantha /मूली पराठा (Radish stuffed Pan Fried Indian Flat Bread)

Mooli Paratha

Mooli (Radish) Paratha of the dough made of flour and Grated Radish (mooli) 

Stuffed parathas are the fast food of Northern India which are not only good to taste but provide nutrition also. Thus making these Indian fast food different than the other fast foods which provide calories and fats but very less other nutrients. Vegetable or dal stuffed parathas used to be regular feature in our school lunch box because they were easy to be packed and convenient for us to roll in a napkin and eat fast so that we Have maximum time for playing during lunch break. In my house stuffed parathas are welcome be it for breakfast, lunch or dinner. I consider myself very lucky because in less labor I can satiate not only the hunger but also the taste buds of my family.

Preparation Time: 30 min.

Cooking Time: 45 min

Servings: 10 parathas

Ingredients Required for Making Mooli Paratha:

• 200 g. Whole wheat Flour

• 2 Large Radishes (Mooli)

Mooli (Radish)

• 2 Green Chilies

• 3-4 Sprigs of Fresh Green Coriander

• 1 Teaspoon Red Chili Powder (Optional)

• 1/2Teaspoon Caraway Seeds

• Salt to taste

• Water for making dough

• Olive oil / Ghee / Any cooking oil

Direction for Making Dough for Paratha:

• Take wheat flour and 1/2Teaspoon salt in a big plate or bowl.

• Add water in little portion and keep on mixing and kneading.

• Knead the dough till soft pliable dough is obtained. (Roughly 150 ml. water will be required).

• If the dough is hard add little water and knead till soft dough is obtained.

http://jyotsna-pant.blogspot.in/2012/12/making-dough-for-roti-and-paratha-dough.html

Directions for making Mooli Filling For Mooli Paratha:

• Remove the leaves from Radishes. (Mooli)

• Wash the mooli nicely to remove all dirt attached to it.

Mooli (Radish) scraped cleaned

• Grate washed mooli.

Grated Mooli

• Wash the sprigs of fresh coriander. Drain water from it and cut finely.

• Cut green chili finely.

• Tame 500ml. water in a big pan, Add 1 tea spoon of salt in the water.

• Boil the salt and water mixture.

• When water starts boiling add grated mooli in it.

• Cook till grated mooli becomes soft to touch and changes color.(Approximately 5 min.)

• Remove the container from the gas and drain all water from boiled grated mooli.

Boiled grated Mooli

Boiled Mooli being sieved for removing water and allowed to cool

• Let the drained boiled grated mooli cool.

• Take the grated and boiled Mooli in a cloth and squeeze maximum water from boiled grated mooli.

• In a bowl take

• Boiled grated mooli from which all water has been squeezed.

• Finely cut coriander.

• Finely cut green chilies.

• Ajwain

• Red chili powder

• Red Chili powder

• Salt

• Mix nicely to make a uniform mixture.

Spices with boiled Mooli (radish)

• Filling for mooli paratha is ready.

Mooli mix for Mooli stuffed Paratha

Direction for Making Mooli Paratha:

• Heat the tawa on high flame and when hot reduce the flame.

• Divide the dough to 5 parts.

• Make round ball form one part.

Dough ball for mooli paratha

• Sprinkle dry flour on your dough ball and rolling board.

• Roll the dough ball to 3 cm. diameter round.

Dough ball flattened and mooli mix kept for filling

• Put 3-4 teaspoons of filling in the center of the rolled dough.

Mooli mix being stuffed

• Close the edges and seal nicely by pressing them together.

Rolled dough ball  dough stuffed with mooli mix and edges sealed

• Press between your palms to flatten the sealed dough roll stuffed with the mooli filling.

Mooli mix stuffed in wheat flour dough ball and flattened

• Sprinkle dry flour on the board and the filled dough cup and roll it to 4-5 cm. diameters round.

Mooli stuffed dough ball rolled for making paratha

• Sprinkle 2-3 drops of oil on the hot tawa and spread it on the tawa.

• Place the rolled filled paratha on the hot tawa and cook on low flame till golden spots start appearing on the side touching the tawa.

Mooli stuffed Parartha being pan fried

• Flip and cook the other side also till golden spot start appearing.

• Spread 1/2Teaspoon oil / ghee on the paratha and flip it.

• Press the paratha with a spatula and cook for 30 sec.

• Apply oil / ghee on the other side also.

• Flip it, press with spatula and cook for 30 sec.

Mooli stuffed Paratha cooked on both sides

• Crisp, soft yummy mooli paratha is ready.

Mooli (Radish) stuffed Paratha

• Take it out on a serving plate and serve hot paratha with curd, pickle, chutney.

 Repeat the same with rest of the dough also.

Serve the parathas with pickles/chutney/curd

http://jyotsna-pant.blogspot.com/2012/06/spicy-mixed-vegetable-pickle-less-oily.html

http://jyotsna-pant.blogspot.com/2012/06/tangy-mango-pickle-maharashra-style.html

http://jyotsna-pant.blogspot.com/2012/06/mango-pickle-north-indian-style.html

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

Tips:

• Squeeze maximum water from boiled mooli.

• Add salt just before you want to make paratha. If you will add salt beforehand then the filling will become watery and difficult to fill and roll the paratha.

• Dough should never be hard else during rolling the filled dough ball the edges will crack and filling will come out.

• Cook the paratha on low or medium flame if cooked on high flame then it will become dark brown color or get burnt from outside and remain uncooked from inside.

Suggested Variations:

• 1 Tea spoon caraway seeds (ajwain) can be added to the flour before making the dough.

• Grated mooli can be added to dough along with the spices and the flour kneaded to dough.

• Once all juices of grated radish are soaked by flour while making the dough then add water in small portions to make soft pliable dough.

Dough with mooli

Dough with mooli mix rolled for making Mooli Paratha

• The dough can be divided to the required number and each part made to ball,rolled to a round of 10-15 cm and cooked on tawa to make a paratha.

Mooli Paratha being made from dough of flour and mooli

Mooli (Radish) Paratha of the dough made of flour and Grated Radish (mooli) 

• To make Mooli Paratha like this is easier and faster.

• Instead of whole wheat flour, 1:1:2 mixture if refined flour, suji / besan, wheat flour or mixed grain flour can be taken.

Tamarind Rice/ Pulihora /खट्टा चावल (Rice cooked with spices and Tamarind pulp)

Tamarind Rice

This preparation of rice is most popular in southern India. Tamarind rice is eaten in southern India with relish right from breakfast to dinner. The tangy taste tickles the taste buds and the experience is amazing. When I used to keep tamarind rice or lemon rice for my son’s lunch box, the standing order used to be please keep two lunch boxes full of it one for me one for my friends! Because of tamarind this preparation of rice does not get spoilt even for 24hrs. in summers so an good rice dish for traveling and picnic.

Preparation Time: 10min.

Cooking Time: 10min.

Servings: Makes 4 large servings.

Ingredients required for making Tamarind Rice

• 150gm. Rice
• 25gm. Tamarind
• 50gm. Ground nuts
• 1 Tea spoon Cumin seeds
• 1 Tea spoon Mustard seeds
• 2 Red chilies
• 4-5 curry leaves (sweet neem leaves).
• 1 tea spoon red chili powder
• Salt to taste
• 1 tea spoon sugar
• 5 ml. oil
• Water. 

Direction for preparing Tamarind Rice

Step 1 

• Wash tamarind and soak in 50ml. water for 10min.
• Mash the soaked tamarind to pulp.
• Pass the mashed tamarind through a sieve.
• Discard the solid on the sieve and keep the pulp aside.
• Pulp of tamarind is ready.

Tamarind Pulp

Step 2

• Wash the rice and soak it in 200ml. water for 30 min.
• Put the soaked rice in cooker along with the water used for soaking and close the lid.
• Cook the rice on high flame till the pressure builds in the cooker.
• Lower the flame when the pressure builds in the cooker and cook for 3-4 min. on low flame.
• Remove from heat and allow it to cool.
•  If the grain of cooked rice is sticking remove the rice from cooker and take the rice in a sieve and pass running water through rice and drain nicely.

Boiled  Rice

Step 3

• Take 5ml. oil in a wok.
• Heat it on high flame.
• Fry ground nuts till light brown and remove the fried ground nuts and keep aside.
• To the remaining hot oil add mustard seeds and let them splutter.
• Add cumin seeds, curry leaves and red chilies.
• Let the seeds of cumin splutter but they should not become black.
• Add tamarind pulp, salt, red chili powder, turmeric powder and sugar.

Tamarind pulp being cooked with seasoning

• Cook for 1min. so that the mixture becomes thick but not dry.
• Add cooked rice to the mixture in the wok and mix gently to make a homogeneous mixture of rice spices and tamarind.

Rice being cooked with seasoning and Tamarind pulp

• Add fried ground nuts and mix.
• Cover and cook on low flame for 5 min. with occasional stirring.

Tangy, spicy, and a hint of sweet tasting, tamarind rice is ready. Take out in a serving plate and garnish with grated fresh coconut. ( if fresh coconut is not available you can garnish with grated dry coconut), fresh green leaves of coriander. No accompaniment is required with tamarind rice but if your family insists serve papad with it

Tamarind Rice

Tips:-

• The mixture of tamarind pulp with spices can be made and kept in fridge for a week also, so for the ease of making tamarind rice you can make it and keep in the fridge.
• You can use cashew, almonds also along with ground nuts or  replace  ground nut with cashew and almonds.
• Tamarind mixture can be prepared and kept in fridge and used as and when required.
• You can boil rice in a thick bottom pan also instead of cooker, I personally prefer pressure cooker as it is easy and fast.

Suggested Variation:

• Ground nuts can be replaced by Cashew nuts / Almonds.
• Raisins can be added along with Ground nuts / Cashew nuts / Almonds.