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!

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!