Parathas

Aaloo Paratha:

One of my favourite dishes. Hope you will love it too:)



















































Ingredients:

For the stuffing:

• 6 to 7 potatoes boiled and mashed
• 1 bunch cilantro finely chopped
• 1/2 bunch mint leaves finely chopped
• 1/4 th tsp mustard seeds
• 1/2 tsp turmeric powder
• 8 to 9 green chillies finely chopped
• 1 tsp coriander powder
• 2 tsp oil
• salt, sugar and lemon juice to taste

Heat oil in a pan. Add the mustard seeds and let them splutter, then add green chillies, potatoes, turmeric powder, coriander powder, salt, sugar and lemon juice and mix them well. Keep the heat on till the mixture is heated through.

Once the mixture cools down add in the coriander and mint leaves and mix well.


For the dough:
3 cups plain flour
salt to taste
water



Knead a medium soft dough using flour, salt and water and keep aside for 15 minutes. Then divide it into 8 to 10 equal sized balls.


To make the parathas:

Place the balls onto a lightly floured surface and flatten with a rolling pin into a round disc (approximately 4" in diameter).Place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.Flatten again with a rolling pin and roll till it is approximately 6-8" in diameter.
Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side. Apply melted butter or oil on the cooked surface. Also spoon melted butter or oil all around and shallow fry both sides over low heat until golden brown.Remove and serve hot with yogurt.

Chicken

Tandoori Chicken:

Ingredients:

• 6 to 7 tsp yogurt


• 2 whole chicken legs


• 3 tsp ginger garlic paste


• 3 tsp red chilli powder


• 2 tsp shah jeera powder


• 1 tsp cumin powder


• 1 tsp black pepper powder


• few drops of red food colour


• 5 tsp lemon juice


• salt to taste


• oil

For garnish:

• 1 medium onion cut into rings


• 1/2 cup mint leaves chopped


• sliced lemon

Procedure:

First of all prick the chicken all over with a fork. Then, using a sharp knife cut slashes in the flesh of chicken to allow the marinade to penetrate in it.

Mix the chicken with all the ingredients except oil in a glass bowl and keep it in the refrigerator to marinate for 5 to 6 hours.

Preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve hot with onions, mint leaves and a slice of lemon.

Mexican Flan ( Baked Caramel Custard)

From:http://sanashaikh.blogspot.com/search/label/Desserts%20-%20Pudding

I have eaten this pudding several times but I made it for the first time and it came out great. Also, the one that my mom used to make didn't have orange rind but it really gives the pudding a unique flavor. Must try at least once:)

Ingredients:

• 1/2 cup sugar
• 6 eggs
• 3 cups milk
• 1/2 cup sugar
• 1 1/2 teaspoons vanilla
• 1 teaspoon orange rind grated,
• sliced fruit (Strawberries, Kiwi or other fruit)

Method:

Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.

Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.

In a large mixing bowl, lightly beat the eggs.

Stir in milk,1/2 cup sugar, vanilla and orange peel.

Place caramel coated ring mold in another pan and place on an oven rack.

Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.

Bake at 325F for close to l hour or until a knife comes out clean.

Cool flan on a wire rack, Chill for at least 3 1/2 hours.

To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.

Place the serving platter over the mold and flip to allow the flan to slip onto the platter.

Spoon the caramel that may remain in the mold on top of the flan.

Pile sliced fruit in the center and serve.

Healthy Snacks

Chole chaat:

Usually this is eaten as a snack but i like it very much and can have it instead of lunch or dinner:)

Ingredients:

• 1 cup boiled kabuli chana ( pressure cook with turmeric powder and salt)


• 1/2 medium onion finely chopped


• 1/2 tomato finely chopped


• 1/2 boiled potato finely chopped


• 3 tsp cucumber finely chopped


• 2 tsp raw mango finely chopped


• 2 green chillies finely chopped


• 2 tsp coriander leaves finely chopped


• 3 tsp salted peanuts


• 1/2 tsp red chili powder


• 3 to 4 tsp fresh lemon juice


• 1/4th tsp chaat masala powder

Procedure:

Mix all the above ingredients and enjoy!!!

Indian fast food

Pav Bhaji:

Ingredients:

• 1/2 cauliflower chopped



• 1/2 cup cabbage shredded



• 1 cup peas



• 2 potatoes chopped



• 2 tomatoes (Roma) finely chopped



• 1 medium onion finely chopped



• 4 tbsp oil (12 tsp)



• 2 tsp red chili powder



• 2 tsp coriander powder



• 1 tsp cumin powder



• 3 tsp pav bhaji masala



• 1/4th tsp garam masala



• 2 1/2 tsp ginger garlic paste



• salt to taste


• 1/2 tsp sugar



• water



• Pavs (squarish soft buns about 4" x 5" size)

For garnish:

• 1/4th cup fresh cilantro



• 1 small finely chopped onion



• 2 tsp salted butter



• lemon to taste

Procedure:

1. First of all pressure cook cauliflower, peas, potatoes and cabbage and then mash them, and keep aside. Then, heat the oil and fry onions till golden brown and then put ginger garlic paste and fry for 4o to 45 seconds more.


2. Now, add chopped tomatoes and fry till the oil separates.


3. Add all the spices, sugar, salt and pav bhaji masala and 1/2 cup water and cook till oil separates.


4. Now add the mashed vegetables and 1 cup of water and mix well.


5. Simmer for 8 to 10 minutes.


6. Serve it hot with some fresh chopped coriander, butter, onions and lemon juice along with nicely toasted Pav Buns.

Biryanis

Egg Biryani:

This is one of my favourite dishes. Usually egg biryani has boiled eggs in it but this one is different, it's my mom's recipe and it tastes delicious.

Ingredients:

For Rice:

• Rice 2 1/2 cups
  
• 1 1/2 tsp shahjeera
  
• 5 cloves
  
• 1 cinnamon (dalchini)
  
• 1 tejpatta
  
• 7 to 8 black peppercorns
  
• water
  
• 4 tsp salt
  
• 1/2 tsp sugar
  
• 1 tsp lemon juice
  
• a pinch of saffron (kesar) mixed in 1/4th cup of warm milk

For the masala:

• 5 eggs
  
• 2 tsp coriander powder
  
• 1 tsp cumin powder


• 2 tsp red chilli powder
  
• 1/4th tsp garam masala powder
  
• 3 cloves
  
• 4 to 5 black peppercorns
  
• 2 black cardamom
  
• 1 cinnamon


• 1/2 tsp cumin seeds


• 5 to 6 tsp yogurt
  
• 1/2 cup mint leaves
  
• 1 tsp ginger garlic paste
  
• 1 big onion cut lengthwise
  
• 5 tbsp oil
  
• 2 tsp ghee

Procedure:

• First of all take water in a big utensil, the water should be enough to cover the rice at least 4" over the surface and then put shahjeera, tejpatta, cinnamon, cloves, peppercorns, sugar, salt and lemon juice in it. Then let it come to a boil. Wash the rice in a sieve and then add to the boiling water.Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.



• Heat 5 tbsps of oil in a pan and fry the onions till caramelized - golden brown. Drain and keep aside on paper towel for later use.
  


• Now put cumin seeds, cloves, peppercorns, cinnamon and black cardamom in oil and fry for 30 seconds. Then put ginger garlic paste and fry till golden brown.




• In a bowl combine yogurt, 3/4th of the caramalised onions and all the other ground masala and mix well. Add this mixture to the ginger garlic paste stirring continiously. It is important to stir continiously otherwise yogurt may curdle up.




• Once the oil starts leaving the sides, your masala is ready. Turn the heat to low, and then
  break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into slowly simmering masala by lowering the lip of each egg cup 1/2-inch above the surface of the masala. Make sure you put the eggs side by side in the masala and that they should not overlap each other.


• When you are done with all eggs then let them cook for 5 minutes on one side and then carefully flip them to the other side without breaking the egg yolk.


• Once you are done with the flipping spread the mint leaves on the eggs and then spread half of the rice. Then spread the remaining caramalised onions on top of the rice.
• Now take the remaining rice and pour the saffron mixture in it and mix well. Now, spread the remaining rice then cover it and cook on very low flame for 7 to 10 minutes.


• Egg biryani is ready. Serve hot with yogurt.

Vegetables

Cabbage sabzi:

Ingredients:

• 2 cups cabbage finely chopped



• 1 medium onion finely chopped



• 2 big cloves of garlic chopped



• 1/4th tsp mustard seeds



• 1/4th tsp cumin seeds



• a pinch of asafoetida (hing)


• 4 tsps oil



• 3 or 4 curry leaves



• 4 to 5 green chillies roughly chopped



• 1/4th tsp turmeric powder



• 3 to 4 tsp fresh coconut



• fresh coriander leaves for garnishing

Procedure:

1. Heat oil and put mustard seeds, when they start to splutter, add cumin seeds, asafoetida and chopped garlic and fry till the garlic is slightly golden brown.


2. Now, add curry leaves, green chillies, onions and fresh coconut and fry till the onions are translucent.


3. Add cabbage, turmeric powder and salt.


4. Cook for 7 to 8 minutes, stirring in between. (If you don't like it crunchy then add some water, cover it and cook for 15 minutes)


5. Garnish with chopped coriander and serve hot with roties.