Maa ke haath ka Khana

Maa ke haath ka parantha


Homemaker Satinder Khanuja, who recently donned the chef's hat at The Park Hyderabad's ongoing Chak De Parantha food festival, shares some of her exclusive recipes .

The Park Hotel was buzzing with visible excitement the whole of last week. And why not? After all, they had a visitor in their kitchens! No, it wasn't some celebrity chef, but Hyderabadbased homemaker Satinder Khanuja, who not only took over their kitchen, but also managed to give the professional chefs a crash course in making heavenly, ghar ke paranthe.

"The one thing that working professionals in the city living away from home miss the most is comforting ghar ka khana. This monsoon, what better way to enjoy this romantic weather than gorge on some hot, buttery paranthe, masaledaar achar and thick curd?" says Satinder, who had a great experience working in the kitchen of a star hotel. "I felt a sense of independence, cooking outside of my own kitchen at home. And the best part was that everyone has been asking for second and third helpings," she gushes. Satinder gave guests a taste of everything from classic picks like stuffed aloo ka parantha, subziyon ka parantha and paneer ka parantha to interesting variations like saag gosht aur laccha tandoori parantha. Meanwhile, the chefs were excited about learning from Satinder. Executive chef, Mandaar Sukhtankar says, "As chefs, we presume we know best. But we learnt so much from her like the fact that paranthe taste the best when you use fresh mill ground wheat and not the packaged wheat." The hotel is the first in the city to organise a food festival, helmed by a homemaker.

Venue: Verandah, The Park Hyderabad, Rajbhavan Road
Date: Till July 26

Beat your constant home food cravings with these uber-simple recipes

Keema Kaleji 


Serves about 4 portions 

Ingredients
Onions 4 (sliced and deepfried till golden brown) Tomatoes 5-6, (sliced into quarters) Green chillies 5 Refined oil 4 tbsp Ginger garlic paste 1 tbsp Turmeric powder tbsp Red chilli powder 1 tbsp Keema or finely-minced mutton kg Kaleji or mutton liver 250 gms (chopped in one inch cubes) Salt to taste Dry coriander powder tbsp Punjabi meat masala1 tbsp Fresh cream cup Fresh coriander leaves for garnish (chopped)

Method
Blend the deep-fried onions, tomatoes and two green chillies to a fine paste. In a kadhai,heat 4 tbsp oil and add ginger and garlic paste till it turns brown before adding the turmeric and red chilli powder. Add the fried onions and tomato paste. Then, add the keema and the mutton liver. Cook the mutton mix for about 15 minutes or till the oil seperates and the tomato juices dry up a bit. Add the salt, coriander powder, the meat masala and cream. Cook for another 10 minutes. When done, put the dish in a bowl garnished with fresh chopped coriander and the rest of the sliced green chillies. Serve with hot buttered laccha parantha

Home made fresh methi ke paranthe


Makes 8-10 paranthas 

Ingredients
Milled whole wheat flour 4 cups Milk 1 cup Large methileaves (fenugreek) 6 bunches Salt 1 tsp Red chilli powder tsp Ajwain seeds tsp Chaat masala tsp Onions 1 (chopped) Green chillis 3 (finely chopped) Ghee 1 tbsp

Method
Add washed and chopped methi leaves to the whole wheat flour in a bowl. To this, add tsp red chilli powder, 1 tsp salt, tsp ajwain seeds and tsp chaat masala. Add the chopped onions and chopped chillies too. Knead the mix with milk (chilled to room temperature). Cover with a damp cloth and keep aside for 10 minutes. Then, roll out the dough into a large cylinder and portion into 8-10 balls. Roll the paranthasout using a little whole wheat flour to dust the dough. Cook on a dry hot plate/tawa or griddle, for a minute or two on each side with ghee, till it turns golden brown on each side. . Add a dollop of white butter on top and pinch the parantha to let the butter soak in. Serve with mint chutney, pickle and fresh yoghurt.

Malai ki subzi


Serves 4 portions 

Ingredients
Oil 1 tbsp Cumin seeds, turmeric powder and red chilli powder tsp each Large onion 1 (chopped) Tomatoes 2 (chopped) Salt to taste Fresh malai (from a halwai shop) 1 cup

Fresh chopped coriander leaves 

Method
Heat oil in a kadhai, add cumin seeds till it splutters, add the green chillies and onion and saute lightly. Add the tomatoes, turmeric and red chilli powder. Lightly saute for a minute. Add the salt and the malai and cook for 2 minutes. Add the chopped coriander and serve with hot paranthas.

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