list all pre- preparation activities required for cooking the following food items
1.palak pakora,
2.mooli paratha,
3.peas pulao
Answers
Explanation:
1. palak pakora
Ingredients:
2½ cups chopped Spinach (palak)
1/2 cup finely chopped Onion (1 large)
1/2 cup Gram Flour(besan/chickpea flour)
2 tablespoons Rice Flour (or gram flour), optional
1/2 teaspoon Red Chilli Powder, optional
1 teaspoon Cumin-Coriander Powder, optional
Salt, to taste
Oil, for deep frying
2-3 tablespoons Water, as needed
Palak pakoda, these crispy spinach fritters are perfect afternoon snack to serve with a cup of tea/coffee in the rainy weather or winter season. The process of making pakoda at home is very easy and requires a few basic ingredients like palak(spinach) and gram flour(besan). Just mix chopped spinach, gram flour, onion, red chilli powder and salt with a few tablespoons of water, and your pakoda batter is ready, and in next 10 minutes, you will be enjoying pakodas. Follow the below given recipe of palak pakoda with step by step photos to make this crispy snack at home.
2.
To make Punjabi Style Mooli ka paratha white radish is used. The radish should be fresh and tender. If the radish roots are hard and fibrous then it won’t be easy to grate them. The taste of the radish paratha made with fibrous and dense radish roots is not that great.
Mooli paratha is another favorite paratha recipe from the land of Punjab. These delicious radish flatbread are usually served as breakfast in Punjabi homes.
As a homemaker, I only knew to make Aloo paratha before marriage. But now I can boast of making Gobhi paratha, Onion paratha, Paneer paratha and all kind of parathas.While making muli paratha squeeze the juice from the grated mooli. Otherwise, the paratha might break. You can also use this mooli juice to knead the dough for making paratha. Otherwise, the method to make this paratha is the same as we make any other stuffed parathas
Preparation
1. Prepare the dough and keep it aside. Grate the mooli (radish) and keep aside for 15-20 minutes and later squeeze the water from it. You can also sprinkle some salt and mix well. Later after 15 to 20 minutes, squeeze the mooli gratings. This is done so that the mooli paratha does not break while rolling the dough. This radish juice can be used to make the dough instead of water.
2. Add chopped green chilies to the grated mooli. This adds a lot of spice to the paratha and goes well as usually the paratha are served with butter or curd.
3. Take two lemon sized balls from the dough and roll them into a small circle, about 5 to 6 cms on the rolling board dusted with wheat flour.4. take a good amount of the mooli stuffing and place it on one of the rolled dough. Don’t use too much stuffing as in that case the mooli paratha can break while rolling. sprinkle evenly one or two pinch of salt, red chilli powder and garam masala powder.
4. take a good amount of the mooli stuffing and place it on one of the rolled dough. Don’t use too much stuffing as in that case the mooli paratha can break while rolling. sprinkle evenly one or two pinch of salt, red chilli powder and garam masala powder.
5. Cover with the other rolled round and join the edges.
6. In the meantime, heat the griddle or tava. Roll the dough into the size of paratha or roti. Care should be taken while rolling the dough as the paratha may break. we have added salt to the mooli and thus as a result some juice will start oozing out from the mooli paratha. So don’t worry about it.
7. When the tava or griddle is sufficiently hot then fry the paratha on tava using ghee (clarified butter) or oil. The mooli paratha should become golden and crisp from both sides.
Make sure that the paratha edges are fried well. You can use spatula to press the edges. Use liberal amount of ghee or oil to fry the parathas. Well fried muli paratha will have some brown spots and might puff up little.
fry the mooli parathas on tava
Serve Punjabi Mooli Paratha hot with white butter on top or with curd or with pickle of your choice.
