Bedmi Paratha

Bedmi Paratha ? Yes don’t be surprised, you can make and enjoy Bedmi Paratha as much as you like to enjoy Bedmi Poori. Bedmi Paratha are just as tasty as the Bedmi Poori with out the extra calories, and these paratha can be enjoyed with rasadar aloo ki Sabji.

If you are of Indian origin, you must know what I am talking about, one of the best breakfasts of the region of North India – Bedmi Poori aur Aloo ki Sabji or Dubki wale aloo. Few years back I had the chance to enjoy Bedmi Poori with Aloo ki Sabji on my trip to India in Delhi.. since then I wanted to try it.

BEDMI PARATHA

ingredients:

• 1 cup black gram daal – Urad Daal + 2 tbsp Yellow Moong daal
• 2 cup Wheat flour – Chapatti aata
• 2 tsp. Fennel seeds – Saunf-Variyali
• 1/2 tsp. Carom seeds – Ajwain
• 2 Green chillies
• 1″ piece fresh ginger
• 1 tbsp. Red Chilli Powder
• 2 tbsp. Ground cumin and coriander
• 1/2 tsp. Dry Mango Powder amchoor
• Salt to taste
• Pinch Hing -asafoetida
• 1/4 tsp. Garam Masala
• 3 tbsp. Oil -for moin
• More oil to roast the paratha

instructions:

How to cook BEDMI PARATHA

1. Clean and wash both daal, and soak for 4-5 hours in cold water.
2. Discard the water and once again wash the daal.
3. Place soaked daal in the grinder along with green chilli, ginger and fennel seeds and grind till coarse paste without adding any water.
4. In a big wide plate ( Parat ) place flour, daal paste, all the masala, oil and carom seeds.
5. Combine everything and knead a semi-hard dough with the little water.
6. Cover the dough with the clean kitchen towel for half an hour.
7. Once you are ready to make paratha, once again knead the dough.
8. Divide it into equal portions and make round balls.
9. Dust the flour on working surface, first roll one ball into a circle.
10. Heat griddle or tawa on medium heat.
11. Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
12. Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
13. Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
14. Turn over again and repeat on the other side until you have the desired crispiness.
15. Keep each paratha warm, while you repeat to cook them all.
16. Serve hot.
17. Enjoy with aloo ki sabji, raita , chutney, yogurt or tea.

NOTES:

Did you make this recipe?

This Eggless Strawberry Pastel de Tres Leches cake is rich, creamy, dreamy and heavenly! It is a three milk cake in which an eggless sponge is soaked in three types of milk. Perfect for special occasions.

About

Tres de Leches cake, also known as Pastel de Tres Leche, meaning ‘three milk cake’. It is a moist cake soaked in three different types of milk and is typically baked in a sheet pan.

It is a Latin American Dessert served on a special occasions like wedding and christenings and is both rich and light at the same time.

You may notice the similarities with the Mexican Fresas con Crema , which also made with a sweet milk sauce.

This eggless strawberry tres leche is our version. It is egg-free and we decided to go for a layered cake rather than sheet pan.

I have baked three separate sponge cake layers then and soaked them in a silky three milk mixture.

It also has layers of fresh strawberry and whipped cream filling between the layers and the whole cake is frosted with whipped cream and topped with whole strawberries.

The result is a super rich and creamy cake that is is pure indulgence!

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Eggless Strawberry Tres Leche Cake

Ingredients

EGGLESS SPONGE

• 2 cup plain flour – maida
• 1 cup plain natural full fat yogurt at room temperature
• ¾ cup regular sugar
• ⅓ cup sunflower oil
• 1 ½ tsp – one and a half tea spoon baking powder
• ½ tsp. baking soda
• 1 tsp. vanilla extract

MILK SYRUP

• ¼ cup double cream
• ½ cup sweetened condensed milk
• ½ cup evaporated milk

FROSTING AND DECOR

• 1 ½ cup whipping cream – one and a half cup
• 2 tbsp. powdered sugar
• 500 g fresh strawberries

Instructions

• Preheat the oven to gas mark 4, 350 F or 180 C.
• Butter and flour three 6″ or 9″ round cake tin.
• Whisk together yogurt and sugar in a bowl till sugar dissolves properly.
• Add baking powder and Baking Soda, leave it for 4-5 minutes to rise the yogurt mixture.
• Once it bubbled up, add oil and vanilla extract, mix well and add sifted plain flour.
• Combine everything, don’t beat the mixture too much.
• Divide evenly between three cake pans and bake about 40-45 minutes or until a toothpick comes out clean.
• Once cakes are done, remove it from the oven and let it cool at room temperature.
• Once cakes are cooled properly, trim the edges with a serrated knife to even out.
• Meanwhile prepare the three milk syrup by mixing cream, condensed milk and evaporated milk and gently heat in a pan.
• Leave the mixture to cool.
• Lined baking tray with the parchment paper.
• Place three layers of the cake on a parchment paper, using a fork or a toothpick to poke the cake.
• Use a spoon to pour on three milk syrup, maybe you won’t need all of the milk mixtures.
• Let the cake absorb all the milk, if you think cake needs more milk mixture then pour a couple of spoons or leave it.
• Cover the cake with the cling films and leave it in the fridge overnight.
• Once you are ready to assemble the cake, wash and clean the strawberries, pat dry and halve them. first prepare frosting by, in a stand mixer beat the cream and sugar until thick and spreadable.
• Now carefully lift one soaked cake layer and put it on the cake platter.
• Take few tablespoons of frosted cream and spread over the first layer of cake, then arrange few sliced strawberries.
• Now again carefully lift the second layer of the cake, and arrange on the first layer of the cake and once again frost the second layer with the whipped cream and arrange a few sliced strawberries.
• Repeat the same procedure with the third layer too, then frost the top and sides of the cake with remaining whipped cream.
• Try to smooth out frosting as much as possible.
• I decorated the top with the whole strawberries but you can use halved too.
• Refrigerate until ready to serve.

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.