Aloo Paratha Recipe

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Ingredients:

• 1 cup + 1/2 cup Wheat Flour
• 2 medium Potatoes, boiled and peeled
• 4 tablespoons finely chopped Coriander Leaves
• 1 teaspoon Lemon Juice
• 1 teaspoon Sugar
• 2 Green Chilli, finely chopped
• 1 teaspoon Garam Masala
• 1 teaspoon Red Chilli Powder
• 1 teaspoon grated Ginger
• Butter
• 2 tablespoons Oil
• Salt
• Water

Directions:

First prepare dough by taking 1 cup wheat flour, 1 teaspoon oil and salt in a small bowl. Incrementally add water in small quantities and knead smooth and soft dough (like chapati dough). Grease its surface with 1/2 teaspoon oil, cover it with clean muslin cloth and set aside for 15-20 minutes to settle at room temperature.

step-1

Now, prepare alu paratha stuffing by mixing mashed potatoes, chopped green chillies, red chilli powder, grated ginger, garam masala, sugar, lemon juice and salt in small/medium size bowl. Mix all ingredients properly.

step-2

Divide stuffing into 6 equal parts and give them a shape of ball. Divide prepared dough into 6 equal parts, give them a round shape and press a little to flatten like pattie.

step-3

Take one dough pattie and coat it with dry wheat flour on both sides. (It will prevent dough from sticking to rolling board). Put it on rolling board/roti making board (chakla) and roll it out into a circle of approx. 4-5 inch diameter using rolling pin. Put one portion of stuffing in the center of it.

step-4

Wrap stuffing ball by lifting all sides of rolled circle towards top, seal the edges and again give it a round ball shape.

step-5

Gently press stuffed ball on rolling board and dust some dry flour over it.

step-6

Roll it out into circle of 6-7 inch diameter (like roti or chapati). Do not make it very thin by pressing it too much.

step-7

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce flame to low.

step-8

Spread 1/2 teaspoon oil around its edge with the help of spatula and cook for approx 30-40 seconds.

step-9

Flip it again and spread 1/2 teaspoon oil around its edge. Press it with spatula and cook for 30-40 seconds over medium flame. Repeat flip and press process until golden brown spots appear on both sides of paratha. (No need to spread oil after doing it once in previous steps).

step-10

Transfer it to a plate and spread butter on it. Prepare remaining aloo parathas by following same process. Serve it with tomato raita and pickle.

Manda Pitha

Ingredients :

• Broken Basmati rice ( 1 1/2 cups )
• milk ( 2 cups ), water ( 2 cups )
• pepper powder ( 1/5 tsp )
• cardamon powder ( 1/4 tsp )
• salt ( 1/4 tsp or to taste).

For the pura

• Coconut ( finely grated, 1 no )
• mall lumps of jaggery ( 6-7 tsp )
• raisins ( 1/2 cup )
• ghee ( 1 tsp )

Procedure :

• Soak the rice for 10-15 mins. Wash and drain all the water ( Use a colander, do not dry under the fan or the sun ).
• Put in a grinder and grind into a fine powder.
• Grate the coconut or grind the pieces in a mixer-grinder. Cooking Bring the milk and water to boil.
• Add salt, cardamon and pepper powder.
• Add the rice flour in small batches and mix continuously so that no lumps are formed.
• Stir the mixture on a low flame for about 15 minutes till it takes on a softer consistency than the dough used for making rotis .
• Switch off the flame at this stage. Allow the dough to cool down a few degrees till it is tolerable.
• Rub ghee all over your hands and knead the dough for 5 mins to make it smoother.
• Heat a pan. Add ghee followed by the raisins and stir fry for 1 minute. Add grated coconut and jaggery at this stage. Fry for 5-6 minutes and remove from the stove.
• Rub some more oil over your hands. Break small balls out of the dough. Flatten out and put some of the coconut stuffing on it.
• Close and mould into balls. Spread some banana leaves over the idli plates.
• Put the balls over it. Close the lid and steam 20 mins. Allow to stand with lid covered for 5 mins.
• Take out of the idli vessel.Now Manda Pitha is ready.

Chilly Fish

Chilly fish was an instant hit at home which I served with fried rice. This can be served as a starter too. It is definitely inspired by the Indo-Chinese version where the fish is deep fried and then added into a spicy chilly sauce. This is a quick and easy to make recipe. You can use any fish like King fish,Salmon,Grey sole or Cat fish.

Ingredients
To fry 

• Fish boneless- 1 lb
• Soya sauce- 2 tsp
• Chilly powder- 1/2 tsp 
• pepper powder-1/2 tsp
• salt to taste
• flour- 3 tsp
• corn flour- 2 tsp
• oil for frying

For the sauce

• Soya sauce- 1 tsp
• Dark soya sauce- 1/2 tsp
• Oyster sauce- 1 tsp
• Chilli sauce- 2 tsp
• Stock or water - 1 cup
• Corn starch- 1 tsp
• Onion - 1 medium
• Bell pepper -1 or a combination of different colors
• Dry red chilly- 2
• Garlic- 3 pods 
• Ginger- 1 inch thick
• Chopped green onions- a hand full

Method 

• Clean and cut fish into medium sized cubes and marinate it with soya sauce, chilly powder, pepper powder and a pinch of salt for 10 minutes. 
• Make a thick batter with the flour and dip the fish pieces one by one and deep fry in hot oil and set aside.
• Make a  bowl mix all ingredients listed under sauce except corn starch and keep ready.
• Cut onions and peppers into small cubes. Thinly dice ginger and garlic. 
• Heat oil in a pan and add garlic and red chilly and fry for a minute add in onion and garlic and saute for another minute. 
• Now add bell pepper and green onions. Do not over cook. Add in the sauce and allow to boil. Slide in fish pieces and simmer. 
• Finally mix corn starch in 3-4 tsp of water and allow the sauce to thicken a bit. Serve warm.

Chilli Gobi

Spice up your meal with this chilli gobhi recipe. Cauliflower florets are cooked with an oriental tang. Its quick and easy.
Ingredients:-

• 500 gm cauliflower (gobhi) - cut into small florets 
• 2 tsp salt 
• 1 egg 
• 1/2 cup corn flour 
• 1 tsp ginger-garlic paste 
• Water to mix the batter 
• Oil for deep frying 
• 2 cups onions - chopped coarsely 
• 2 Tbsp green chillies - thickly sliced 
• 1 Tbsp soya sauce
• 2 Tbsp vinegar
• Some greens for garnish

Method:-

• Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture. 
• Heat the oil, and fry over medium heat to a golden color. 
• 
  
• Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet. 
• Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and the gobhi. 
• Mix well, and serve garnished with some greens. 
• If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.

Simple Evening Snacks with Puffed rice

Half a bowl Mudhi (about 200g)

• 1 onion finely chopped,
• 2 green chilli finely chopped
• 2 tablespoon mixture
• 1/4 teaspoon mustard oil.
• few drops of lemon juice
• Little coriander leaf finely chopped
• Cucumber three/four teaspoon finely chopped
• Boiled potato finely chopped three teaspoon
• black salt (Chat salt) a pinch
• red chilli powder
• ½ cup roasted peanuts
• boiled white peas

Put all the ingredients in a bowl and mix it. Serve immediately.

Chicken Dum Biryani Recipe

Ingredients

• 500 gm rice (long grain, basmati rice)
• 6 (400 gm) chicken thighs (boneless)
• For theMarinade:
• 1 tsp white pepper
• A pinch of salt
• Juice of 1/2 lemon
• For the Masala:
• 1/2 Tbsp desi ghee
• 4-5 cardamoms
• 1 bay leaf
• A small piece of cinnamon
• 2-3 cloves
• 2 tsp garlic paste
• 1 tsp ginger paste
• 1 cup onion, sliced
• 1 cup yoghurt
• 1 tsp yellow chilli powder
• 2 tsp fennel or saunf powder
• Salt to taste
• 2 cups water
• For the Finishing spices:
• 1 tsp green cardamom powder
• 1/2 tsp fennel powder
• 1/2 cup cream

For the rice:

• 3 tsp rose water
• Salt
• Ginger, juliennes
• 2 green chillies, sliced  

Method

For the Jhol:

• Scrub and wash the rice and soak it in water for about 15-20 minutes.
• Cut the chicken into even-sized pieces.
• In a bowl, add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)
• In the meanwhile, heat some ghee in a pan and add all the whole spices for the masala along with ginger-garlic paste. When the spices turn slightly brown, add the onions.
• Cook the onions partially on slow heat to ensure that they do not change their colour. If you think the heat is getting too high to handle, put in a little bit of water.
• Once the onions are nice, glossy, well cooked and on the verge of changing colour, add the yoghurt.
• Add the yellow chilli powder and cook on low heat for 1 minute.
• Now add the chicken, followed by saunf powder and salt. Mix well.
• Add some water and let it cook for 10-12 minutes (till the chicken is partially cooked). Once done, remove from heat and let it cool. Pick out the pieces of chicken and strain the gravy over them.
• Add the finishing spices to the 'jhol' (the chicken and liquid), then add the cream to it. This is the jhol or the infusion in which the rice will be cooked. Keep this aside.

For the rice:

• In a pan, heat some water. Add salt and rose water to it.
• As soon as it comes to a boil, add the rice. Cook it partially and keep aside.
• In another pan, heat half of the jhol you made earlier with all the chicken pieces. Once this comes to a boil, add half of the rice to it.
• Check seasoning before adding rice after which you would not be able to adjust it.
• Add the rice to the jhol and sprinkle some ginger juliennes and sliced green chillies.
• Now add the other half of the rice and jhol. Let it cook on a low heat (on dum, in it's own heat) covered with foil for about 10 minutes (till the water evaporates and chicken and rice are fully cooked).
• Drizzle with some rose water and serve hot.

Carrot Stuffed Paratha with Aloo Sabji

For the Carrot Stuffed paratha

For the paratha

• Wheat flour - 1 cup
• Salt to taste
• Ajwain - 1/4 tsp
• water to knead the dough
• For the carrot filling
• Carrot, grated - 1 cup
• Chili powder - 1/2 tsp
• Calt to taste
• Ajwain - 1/4 tsp
• Cumin powder - 1/4 tsp
• Turmeric a pinch
• Garam Masala - 1/4 tsp
• Oil - 1 tsp

 How to make the paratha

• Take the flour in a wide bowl, add ajwain, salt and water to the flour and knead to a soft dough. Keep it aside.
• To make the filling
• Heat the oil in a non stick pan, saute the whole cumins, then add the carrot and saute well. Add the other spices and mix everything well.
• Simmer for couple of minutes and keep it aside.
• How to make the stuffed paratha
• Divide the dough into equal balls. Dust and roll out into discs. Roll out two parathas. On top of one paratha, spread the filling and cover the other paratha over the top and seal well.
• Heat a tawa and cook the parath with oil on all sides.

 Aloo Sabji

Ingredients Needed:

• Potato / Aloo - 3 medium
• Salt to taste
• Green Chilies - 2
• Red chili powder - 1/2 tsp
• Cumin whole - 1/4 tsp

 How to make the aloo

•  Wash and slash the potatoes. Mw for 6 mins. soak in water and peel.
•  In a pan, add add, cumin seeds, when they splutter, add the cubed aloo along with all the spices. simmer with lid covered and cook for 5 - 7 mins
•  Serve it with Carrot stuffed parathas.