Sunday 17 September 2017

Aloo Palak Parantha (Jodhpuri Parantha)

Aloo Palak Parantha (Jodhpuri Parantha)

Today I am adding a recipe called Aloo Palak Paranth, though it is very simple, it is very special to me. I always try to make stuff that is made by in house ingredients that makes it not only tasty but healthy.

The Kind of aroma it has and the home grown stuff guarantees that your loved ones are enjoying totally adulteration free food. I used my own home grown palak (spinach) into this. This vegetable has a special status due to its freshness, nutrients, delicious taste etc. and this makes the parantha taste awesome.

Though it is a simple recipe, my mother used to make it, my grandmother used to make it, but recently when we went for lunch outing in a mall, my daughter asked me to try Jodhpuri parantha listed on the menu card. I said OK let us try. I didn't know what is this Jodhpuri parantha. But when it was served, I found it exotic and delicious. I started analysing the ingredients and concluded that it is the same what I used to have in my childhood served by mom.

Whatever it is Johdpuri parantha or Aloo Palak paranatha, I love it, I love its rich taste, its aroma, its nutritious ingredients. Normally kids avoid Greens, this gave me an opportunity to make them eat Palak. So enjoy this simple, easy and exotic dish...

Preparation Time : 30 Min

Cooking Time : 20 Min

Ingredients :

For 4 Parantha

For Dough :  

  • Wheat flour 2 cup
  • Salt 1 Teaspoon
  • Pure ghee 1 Tablespoon
  • Water as required
For Filling :  

  • Spinach (Palak) 1 cup shredded 
  • Boiled potato 2 
  • Oil 1 Tablespoon
  • Garlic copped 1 Teaspoon
  • Green chilly 1 Teaspoon chopped
  • Zeera (cumin seed) 1 teaspoon
  • pinch of hing
  • Salt according to taste
  • Haldi 1/2 Teaspoon
  • Red chilly powder according to taste
  • Pure ghee 2 Tablespoon
Procedure :  
  • For dough : In a bowl take atta along with salt and pure ghee mix it well. Now add water as required and knead the dough nicely till it is properly done, keep it aside and prepare the filling

  • For filling : finish all cutting and chopping 
  • In a pan take a tablespoon of oil add cumin seed, hing, green chilly and chopped garlic cook it for a minute or till garlic gets cooked

  • Now add haldi powder along with boiled and crushed potato. cook this for 3 to 4 minutes add salt and chilly powder

  • Add spinach to this and cook for 3 to 4 minute or till it is properly done

  • Now take a small portion of dough. Roll it as disk or chapati as shown in picture
  • Apply some ghee to this spread a layer of filling

  •  Make a round ball of this as shown in picture

  • With the help of rolling pin roll out into a round disk

  • Heat a tawa. Place the parantha on it. Cook it on slow flame and spread some ghee around it. Cook this on both side till it is golden brown from both the side

  • Apply some more ghee on this and serve hot with fresh curd 

Sunday 10 September 2017

Moong Dal Halwa

Moong Dal Halwa  

Since our childhood we have been eating gajar ka halwa, panjeeri, aate ke laddoo, daal ki pinni etc. however today kids want pastries, cakes or chocolates etc for sweets. Richness of dry fruits with handsome ghee is totally missing in modern sweet products.

Recently during my hubby's birthday, there was a small get together at home and I thought of preparing and serving moong daal halwa to give our kids flavour of original authentic dishes of our culture. So i prepared that, it needs lot of attention, care and love and only then you get the right output.

I was delighted that I could do justice with this as it came out very nicely and I got nice compliments on my cooking.

Preparation Time : 10 Min

Resting Time :  4 - 6 hours

Cooking Time :  45 - 50 Minutes

Video :  


  • Moong Dal dhuli (split green gram skinless) 1 cup
  • Sugar 1/2 cup
  • Mawa Khoya 250 gram
  • Pure ghee 1 Cup
  • Almonds 15 -20 remove skin and sliced
  • Pistachio nuts 10 to 15 sliced
  • Saffron few strands
  • Water 1 1/2 cup
Procedure :  
  • Dissolve almonds in water and keep a side for 6 hours, remove the skin and slice them

  • Wash and soak the moong dal for four to six hours. In a mixer grinding it coarsely using very less water

  • Prepare a sugar syrup with 1/2 cup sugar and 1 1/2 cup of water. Heat both of them together till you get a one string sugar syrup.

  • Dissolve Saffron in 1 tablespoon of water and keep aside

  • Take Pistachio nuts and slice them
  • Take mawa with the help of gratter grate it and keep aside

  • Once all preparations are done take a non stick pan add ghee heat it, add ground moong dal. 

  • On a low flame keep cooking moong dal till it turns golden brown. This step needs time at least 35 - 40 minutes on low flame and continuously stirring it. The more you give love and time to this step your halwa will come nearer to perfection

  • Now add sugar syrup and saffron to this and mix it well with moong dal till they are perfectly mixed

  • Now add mava to this and cook till it is dissolved 

  • Garnish it with almonds, pistachio and enjoy

Tips : It should be made on low flame on a non-sticky bottom heavy pan and stir it continuously to avoid it getting stuck to the pan

For more Such delicious festive recipes visit :

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