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!

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.