Cooking

ClAy PoT cOoKiNg :)

sairam,

I love sometimes using the traditional way of cooking… and even its healthy too along with the good taste what else is wanted when we love cooking, we like to try new different method of cooking so once walking on the street with my bestie saibharthi, we found these beautiful clay pots, couldn’t stop my self from attacking these stuff  to get for my kitchen and try the traditional way of pot cooking … so come join with me on this pot cooking  at wings 2 cooking – simizworld 🙂

 

                                            Here are some tips before using these clay pots

  1. once you get these pots make sure to wash them properly
  2. add water for 2 days in the pot, keep changing the water for 5hrs
  3. after two days on low flame boil water in the pot for 15mnts
  4. again wash the pot and its ready to use 🙂

 

                Day Two challenge of  #Barathon 2018 

and my challenge is on exploring about cooking in my kitchen 

 

 

                                   Pot cooking: – palak dal, baby capsicum masala & lacha parata. 

Ing: –
Clay Pot
Dal Palak (spinach) – ½bunch chopped
Moongdal & tordal – ½cup each
Tomato – 1chopped
Garlic – 1crushed
Green chili – 5
Zeera – 1tbsp
Mustard – 1tbsp
Turmeric – 1tbsp
Zeera powder – 1tbs
Masala powder – ½tbsp
Tamarind pulp – 1tbsp
Jaggery – 1tbsp
Oil – 3tbsp
Salt – to taste
Pepper powder – ½tbsp
Hing – 3pinch
Water – as per need

 

Method: –
1.pressure, cook the dal by adding tomato 4 whistles.
2.take a pot add oil, zeera, mustard, garlic, chili let it fry till garlic gets golden brown.
3.now add chopped palak & cook for sometime.
4.add the cooked dal & mix well.
5.now add turmeric, salt, masala powder, pepper powder, zeera powder, jaggery & tamarind pulp & mix well.
6.cook for some time & serve hot with roti or hot rice…

 

 

Baby capsicum masala : –
Ing: –
BabyCapsicum – 5-6 chopped they will be too spicy
Onion – 1 chopped
Zeera – 1tbsp
Mustard – 1tbsp
Hing – 3pinch
Oil – 4tbsp
Salt – to taste
Masala – 1tbsp
Turmeric – 1tbsp
Jaggery – 1tbsp
Tamarind pulp – 1tbsp
Water – as per ur need
Gural-Karal-thistle seeds powder – 2tbsp.
Method: –
1. Take a pan to add oil, garlic, zeera, mustard & capsicum & fry for 4mnts.
2. Now add chopped onion & fry till both get well fried in oil.
3. Now add salt, masala, hing, turmeric, jaggery, & Karal powder & mix well.
4. Add water & cook till capsicum cook well.
5. Once done add tamarind pulp & mix & cook for some time.
6.serve hot with roti…

lacha parata

Ing: –

1.Wheat flour – as per your need
2.Honey – 1tbsp
3.Salt – to taste
4.Water – to knead the dough 
5.Oil, or ghee, or butter – to apply. 

Method: –
Dough: – take a big bowl to add flour, 2tblsp oil, honey, salt mix well & keep adding water little, little to knead a soft dough. Rest ½hr.

Paratha: –
1.Take a small ball size dough
2.Roll it ur palm size
3.Now apply oil or butter
4.Dust some flour as shown in pic
5.Now fold as shown in pic
6.Make wheel
7.And roll to a paratha size
8.Cook both the side of paratha by applying ghee, oil, or butter on a hot tava. 
9.Serve hot with sabZi 😊

 

      Super excited to participate in the Third Edition Of  Bar – A – Thon 

hosted by  Blog-A-Rythm

                                                                                          #Barathon 2018

 

Simi

hello, simi here thank you for visiting my simizworld... will try to give my best :)

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26 Comments

  1. That was amazing. I suppose the taste of a clay pot comes through. But won’t it be easier to break also? Do join my on my #FlavoursomeTuesday blog hop.
    http://mumbaionahigh.com/2018/07/tea-time-at-taj-mahal-cafe-flavoursometuesdays.html

    1. tysm 🙂 yaa sure

  2. deepa says:

    return of the traditional cooking wares. True, cooking the traditional way adds more flavor and happiness.

    1. yes right, tysm

  3. My earliest memories of pots are the Surais that were so popular during the seventies and eighties when we used them to store cool water while traveling long distances by train during the scorching summers. Those days water was not sold in bottles like now. I remember my granny using pots to cook when I was a kid. Nice interesting post.

    1. tysm 🙂 and yes good memories

  4. Can clay pots directly put on gas stove?

    Also, the food made or kept in the pots taste totally different and divine.

    #Barathon Day 2: Lesser of the Two Evils

    1. yes u can directly put this on gas.. and yes this tastes sperb yum

  5. I feel so hungry now 😛

    1. plz come zee 🙂

  6. Natural way of cooking is always healthy. Im impressed with the pictures and description. Keep it up !

    1. tysm amna 🙂

  7. Cooking and me have a non – existent relationship but food is my Bae. So what caught my eyes in this post was the yummy pictures that have made me very hungry.

    1. haha,tysm:)

  8. Loved th pics and descriptions. I wonder how easy ar they to clean? Breakage would be high a short they are just baked earth.

    1. tysm 🙂 its very easy to clean once we use them i just add water and leave it for sometime, and wash it off.

  9. We too love clay pot cooking. Thanks for sharing these yummy recipes.

    1. my pleasure , ty

  10. That’s awesome, Simi.

    Clay pots & the coastal fish curries have had an ingrained connection since centuries. And the taste of food cooked in clay cookware tastes out of the world!

    My mum does her signature dishes in these cookware. Well, they’re a bit difficult to pull off the gas or the induction stove, yet we people find our way.

    Loved your presentation.

    1. tysm dear… yes cooking passion can solve any cooking problems… great mom are always the best..

  11. I am not a great cook for sure. Hopefully these recipes come out good when I try.

    1. sure plz do try, tysm

  12. As I web-site possessor I believe the content material here is rattling magnificent , appreciate it for your hard work. You should keep it up forever! Good Luck.

    1. tysm 🙂

  13. Your home is valueble for me. Thanks!…

    1. thank you:)

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