Aloo Paratha (Indian Bread Stuffed with Spiced Potatoes)Aloo Paratha (Indian Bread Stuffed with Spiced Potatoes)

Hi Everyone!

Happy New Year!

Well, it seems such a long time since I last wrote, but things have been crazy....and that's no excuse so I do apologize. Today I'm back with another delicious recipe. This was the first dish I made. I was in 8th grade! Seems just like yesterday;)
Our parents were out and being the oldest of the bunch I decided that I'm old enough to cook on my own.:) I helped my mom around the kitchen, but never did anything by myself before this. My mom always keeps dough and boiled potatoes in the fridge, since we used it so much and secondly for time like this...then I did not know how to knead a dough. So, it definitely came in handy!:)

So, I asked my sisters if they wanted to order delivery or if they are ok with eating what I cook...and to my surprise they said whatever you cook should be good. And, off I went to the kitchen and whipped up Aloo Paratha! Its yummy and easy:)) Enjoy!

Ingredients:
4 med sized Boiled Potatoes
1 Chopped Green Chilly
1/4 tsp Garam Masala
1/4 tsp Mustard Seeds
4-5 Curry Leaves
1/4 tsp Turmeric
1/2 cup Chopped Coriender
1 tbsp Oil
Salt to Taste
2 cup Whole Wheat Dough
2 tbsp Ghee

Method:

1. Peel and mash potatoes.
2. In a small wok add oil, carefully add mustard seeds(be very careful mustard seeds pop when added to hot oil so does curry leaves), curry leaves, green chilly.
3. Add mashed potatoes, turmeric and salt. Mix well.
4. Add chopped coriander.
5. Heat a griddle. In the mean time divide the dough in 4 equal parts. 
6. Taking 1 portion at a time, make a ball then roll a bit with a rolling pin and add the potato mix once cool.
7. Seal the edges by bringing them together over the potato mix. 
8. Cover in dry wheat flour and roll with a rolling pin. Make a circle of about 8" diameter.
9. Once the griddle is hot add 1/4 tsp of ghee. Put the Paratha on the griddle and cook on both sides adding 1/4 tsp ghee on both sides. Once golden brown on both sides, serve hot with yogurt!

Methi Muttar Malai (Fenugreek leaves and Peas in Cream Sauce)

Hello Guys,

Im so sorry....I've been so sick that I hardly got a chance to right the post ahead of time. So, here is this weeks recipe: Methi Mutter Malai. Methi is fenugreek leaves...when not cooked properly has a little bitter taste to them. But, dont be scared, they are very easy and forgiving. It has bunch of health benefits. Great for nursing mothers as they are know to increase milk supply. In India we also make Missa Paratha..Indian bread with these leaves (one of my husband's and my Son's all time favorite. It goes well with any Indian entree.

Methi Muttar Malai is very easy to make. And is finger licking good!

Serves: 4
Cooking time: 30 mins

Ingredients:
1 cup of chopped Methi (Fenugreek Leaves)
1 cup Peas
1/4 tsp Crushed Cumin Seeds
8-10 Cashews Soaked in 1/2 warm Milk
2-3 Green Chillies
1/2 Cup Heavy Cream
1/4 tsp Garam Masala
1/2 tbsp Oil

Salt to Taste

Method:

1.  Blend soaked Cashews, Green Chillies and the milk used for soaking. Use a little water if needed. Blend it to a fine paste.
2. In a wok add oil, Crushed Cumin Seeds, Methi Fenugreek leaves. Saute for 2-3 mins. 
3. Add Peas. Saute for additional 2 mins.
4. Add the Cashew paste. 
5. Add Salt, Garam Masala. Add a little water so the sauce is not that thick.
6. Bring to boil. Finish with cream. 
7. Serve hot with Rice/Indian bread/ dinner rolls.

TIP: You can also add some Chopped Tomatoes or corn.

 

Chicken Biryani (Spicy Rice)

Hello Eeveryone,

Wiki says "Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries."

To me, I never really liked rice until I my Mom made me eat Biryani. There was this place Dadar, Mumbai that made amazing Chicken Biryani but only on Sunday morning, Me, my sister and my cusion would get up early and rush there so we dont miss out on it and have to wait until next sunday ..... that is one of the things that made sundays special. Apart from being a holiday (yes in India weekend dosent start on Fri at 3pm :( although I always wished it did!) And the other thing was all those awesome morning Doordarshan (National TV Network) Shows!! Remember "Dada Dadi ki Kahaniyan" "Potli Baba Ki"!! Those were the days......!!

So, back to biryani..when I came to USA I tried making it and boy was it a disaster:/ I gave up on it after a dozen tries up until recently, when my Mom shared this recipe with me, which she got from her dear friend. So, here it is hope you guys like it too! Enjoy!!:DD

Ingredients:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch / Turmeric
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
5 tbsp Ghee


Preparation:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat Ghee in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.     
5. Add cardamom powder. Add the chicken pieces Cook till 3/4 done.
6. In a separate pan add 4 cups of water to the rice. Mix saffron/Turmeric in milk and add to it.
7. Cook till 3/4 done. Layer on the Chicken.
8. Garnish with green coriander leaves and serve hot with raita (yogurt) 

Onion Raita:

Ingredients:
1 Cup Yogurt
1small Chopped Onion
 1/4 tsp Chilli Powder
1/4 tsp Crushed Coriander Seeds
Salt to Taste
Some Chopped Coriander/Cilantro Leaves for Garnish

Method:

1. In a bowl added yogurt, little water about 1/4 cup, chilli powder, crushed coriander seeds, salt.
2. Mix well.
3. Add chopped onion.
4. Garnish with chopped coriander/cilantro leaves. Enjoy!

Cottage Cheese and Peas in Savory Tomato Sauce With Potato Puffs (Muttar Paneer with Aloo Kachori)

HAPPY THANKSGIVING, Everybody!!:)

I'm Thankful for my family, 

for they love and cheer me unconditionally,

Sisters that are forever friends and,

friends with whom my family extends,

Husband is kind and caring too,

life with him seems like a dream and so untrue,

With a Son in our life my family is complete,

a feeling that can not be beat! 

How was everybodys Thanksgiving? We dont celebrate it in India...but I feel it is nice to say "Thanks" to the people whom you appreciate in you life. Apart form eating, drinking and having fun, I know what we all look forward to is a day of shopping!! This year I think that the stores have gone wild....they are starting their sale at Midnight!! Every year it seems like they move the clock back an hour! LOL!!

Today I made Cottage Cheese and Peas in Savory Tomato Sauce with Potato Puffs! That turned out way better than I had expected. And it was quick too! Thats the best part:)) Cottage cheese with peas in savory tomato sauce has a rich and creamy texture because of milk and cashews. Cashews can be substituted with sesame seeds if needed. Puffs are filled with potatoes and have a flaky crunchy crust. Puffs can also be made for breakfast.

Cottage Cheese with Peas in Savory Tomato Sauce: (Muttar Paneer with Aloo Kachori)

Serves: 4
Cooking Time: 30 mins

Ingredients:
1 Cup Cottage Cheese cut in 1/2" cubes
1/2 Cup Peas
2 tbsp Tomato Paste
8-10 pcs of Cashew ( or 2 tbsp of Sesame Seeds) soaked in 2 tbsp Milk
1 small Onion
1 clove of Garlic
1/2 inch Ginger
1 tbsp Oil
1/2 tsp Chilli Powder
1/2 tsp Garam Masala
1/4 tsp Turmeric (Haldi)
A Squirt of Secret Ingredient! HUSH!!
Salt to Taste

Method:

1. Soak Cashew for couple hours in warm Milk.
2. Blend soaked cashew along with the milk, onion, ginger, garlic, tomato paste, to a paste. Add water as needed.
3. In a Wok add oil. Saute Peas and Cottage Cheese for a minute.
4. Add paste. Stir and bring to boil.
5. Stir in turmeric, salt, chilli powder and garam masala.
6. Squirt of Secret Ingredient ...guess what?!! TOMATO KETCHUP....yes, you read it right!
7. Bring to boil. Garnish with chopped cilantro 
8. Serve hot with Indian bread(Naan), Bread, Rice or Potato Puffs(recipe below)

Potato Puffs:
Makes: 6
Cooking Time: 30 Mins.

Ingredients:
1 cup Whole Wheat Flour
1 cup Refined Wheat Flour (Maida)
1 tsp Baking Soda
1 tbsp Oil
Salt to taste

1. Knead dough adding water as needed and let it rest for 1/2 hr.

Potato Filling:
4-5 med Boiled Potatoes
2 Chopped Green Chillies
Salt to taste

1. Mash potatoes and salt and green chilies. Mix Well.

Oil for Frying.

1. Heat oil in a wok for frying
2. Divide the dough in 6 parts.
3. Roll one at a time in 4" diameter circle.
4. Fill it with a spoon full of potato filling 
5. Bring all the ends together and close the dough. Again forming a ball.
6. Roll in 4" circle
7. CAREFULLY add it in hot oil.
8. Turning once CAREFULLY until golden brown.
9. Serve hot with Muttar Paneer, Indian Pickle, or just ketch up...its yummy:)

Rasam Vada (Spicy Soup with Savory Donuts)

Hi Everybody,

Here's to the second week of my blog! And many more to come.
How was everybody's weekend? We had a crazy week. But crazy is good! My husband even treated me to a day full of shopping. Actually, 2 days!! Which in guy language is a year! Isnt that true ladies?:))
The weather had been crazy in Michigan, it had been raining cats and dogs on Monday. When it rains it reminds me of Bombay and makes me want to eat fried things. It just makes them taste so much better. And Spicy Soup (as my Very Dear Friend calls it) is like a cherry on top! And it snowed! I love snow only when I'm in comfort of my warm, cozy house cuddled in my super soft throw ( thank you, Costco!:)), a hot cocoa and a good book! Now, that feels like a distant memory when I did that....once your are parents, you have to give up on some things....that includes a moment of peace, but hey its all worth it! :D

So, back to my Spicy Soup, is actually a comfort food in India. Its really good when you are down with a cold. Another reason for me to make it! We all have been under the weather this past week and this just woke us up:)) Much needed comfort!

Since there are so many Dals (Lentils) in this recipe I thought of creating a Glossary for it. Hope this makes it easier:/ You can always contact me if you have any questions regarding the recipes.

 RASAM:
Serves: 4
Prep Time: 30 mins (to be done a day in advance)
Cooking Time: 45 mins

Masala:
2 tsp Coriander Seeds
2 tsp Toor Daal
3 tsp Grated Dry Coconut (unsweetened)
1/4 tsp Cumin
1/4 tsp Black Pepper Seeds
5-6 Dry Red Chillies
1 tsp Ghee (Clarified Butter)

Method:

1. Add 1 tsp of Ghee (Clarified Butter) in a small pan.
2. Add above ingredients and sautee just until golden brown. Add coconut at the very last. It browns fairly easily.
3. Let cool. Grind till smooth paste, add water as needed.

Curry:
1/4 cup Toor Daal
2 med Tomatoes (1/2 Chopped, Keep aside)
1/2 tbsp Tamarind Pulp
1/4 tsp Turmeric Powder
1/4 tsp Asafoetida (Hing)
1/2 tsp Mustard Seeds
1 tsp Ghee (Clarified Butter) 
Salt to taste
Coriander Leaves For Garnish
Seasoning: 1 tsp Ghee + 1/2 tsp Mustard Seeds + Asafoetida

Method:

1. Soak Daal for atleast 3-4 hrs. Boil till mushed up.
2. Soak Tomatoes in hot water to skin them. Blend.
3. In a pan add crushed tomatoes, Salt, Asafoetida (hing), above Masala Paste, Cooked Daal and bring to boil.
4. Once done add Coriander leaves , Chopped tomatoes, 
5. Season. (Heat Ghee in small  pan once shimmery add Mustard Seeds, be very careful when doing this. Mustard seeds pop all over with added to hot oil.)

 Asafoetida (Hing)

Vada:
1 cup Urad Daal (Soaked Overnight)
2-3 Green Chillies
1 tsp Cumin Seeds
1 tbsp Dry Coconut Unsweetened
Oil For Frying
Salt to Taste

Method:

1. Strain Daal. Keep aside in strainer for couple minutes to drain all excess water.
2. Add Daal, Green Chillies, Coconut to Blender and grind to smooth paste. Add little water as needed. But, be careful not to add too much.
3. Add Cumin and Salt
4. Heat Oil for frying in a pan. Add a small spoonful at a time. Carefully.
5. Fry until golden brown on both sides.
6. Serve hot with rasam. Enjoy.

 TIP: Dip spoon in water first for easy release.
          You can also use donut maker.
          Puffs up better when given a day for batter to ferment.

A Stroll Down Memory Lane!

I thought why not start my blog with a bang and what better the recreating childhood memories. I'm talking about when a hot spoonful of delicious goodness of love would just melt your heart. And give you the warm summer hug....even in winter! And we know winter in Michigan! Yes, that thing, Im talking about that.

I can hardly resist tasting any thing I make. So does my husband, believe it or not he likes my cooking...now if you were to ask my son, that would be a different story.;) But, when I cooked this for the first time I just couldnt get myself to grab that spoon and dip it in there. I kept thinking "What if it is not like what Aai(mother) made?" I just didnt want to tarnish the sweet, wonderful, awesome memory of me eating a bowl full of this on a kinda cool raining afternoon..and when I say rainy...I mean Bombay rains. Google it!
So I waited and waited until my husband got home. For him to try and tell me "Its good. Try it!" Then came dinner time and I had to try...so I did, keeping my fingers crossed. And what do you know.... it was good...rather amazing if I say so myself!:))

So, here Im opening my blog with the very same recipe. And I challenge you to not like it:) I cant believe how easy it is! 

Bombay Chicken Curry:
Serves: 4
Cook Time: 30-45 mins

For Masala: 
4 med Chopped Onion
1 cup Dry Unsweetened Coconut
1 Tsp Ground Black Pepper
8-10 Cloves of Garlic
1/2 inch Ginger

Salt to taste

Method:
1. In a wok saute onions, ginger, garlic, black pepper, salt in 1tsp of Oil. The onion need to be really browned.
2. Add coconut. Keep stirring they roast really fast. Once all done, let it cool.
3. Put it in blender and make a smooth paste. Add a little water if needed. Something like coffee grinder works best! 
This makes a good amount (1 cup) we only need 7 tablespoons for the curry recipe below. It can be stored in refrigerator for couples of weeks and can be used in other dishes as well.

For Curry:
2 Chicken breasts cut in small pieces
1 tsp Oil
1 Small Onion Chopped
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam Masala Powder
1 tsp Lemon Juice
7 tbsp Masala (recipe above)
Salt to taste

Method:
1. In a Pressure Cooker or a Pan add oil and saute onions.
2. Add Chicken, Turmeric, Red Chilli, Garam Masala, Salt, Masala, brown chicken a little bit then add water about 2 cups add more if you need more curry.
3. If using cooker cook for 3 whistles or about 20-25 mins. In a pan cook till chicken is tender.
4. Add lemon juice
5. Garnish with chopped Coriander leaves.
6. Serve hot with Naan/ Rice/ Bread/ Neer Dosa(Recipe to Follow.)

Coming SOON!

Watch out for new Blog! Like there are not enough blogs on the internet. But this one is different.
It is a journey through 40 recipes in 40 weeks. With a full time job, a 2yr old and a husband.! Its going to be fun!