Recipe for Aloo Paratha (Potato Stuffed Indian Bread)

Aloo Paratha really doesn't need an introduction to any Indian cuisine lover.Parathas are whole-wheat Indian flat bread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling - Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.This is an authentic Indian Breakfast.I learnt this from my Aunt who is from Punjab who is an expert in making them..It might be a time consuming process but really is worth it...It can be relished with no special side dish,Only Tomato ketchup and curd is enough to relish this aloo paratha..

Ingredients:

For the filling:
1 Medium sized potato- peeled,boiled and mashed
1 Small sized onion, finely chopped
1-2 strands Cilantro, finely chopped
1/2 tsp Chaat Masala
1/4 tsp Chili powder
Salt as per taste

Dough:
1 cup whole-wheat flour
1/2 cup water (Use more as needed) Pinch of salt

Also needed:
1/4 cup whole-wheat flour for rolling
Oil to cook

Directions:
Knead the wheat flour with a teaspoon of oil and required quantity of water to form a dough.Using warm water while kneading gives soft parathas.Leave the dough for half an hour..

Mix the mashed potato with the garam masala,salt and cilantro and divide them into equal sized balls..The balls should be of the size of a lemon.Now divide the dough into equal quantities and make them into small balls Now roll out each ball of the dough into circles of about 7 to 8 inches diameter using a rolling pin.

Place each potato mixture ball over the rolled out dough Bring the edges of the dough to the center to form a dumpling.Press it at the center to seal the dough such that the filling does not come out With the help of a rolling pin carefully roll out the dough to about 7 to 8 inches diameter.You can use extra flour on the rolling surface so that the dough does not stick to it

In a tawa, add a teaspoon of ghee and place this rolled out dough-potato mixture. Let it cook for a minute..Then flip it on to the other side and spray some ghee. Let it cook for a minute.It will turn to a brownish colour Aloo paratha is now ready to be served.

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Mamidikaya Mamsam (Mango Mutton)

One of the most interesting recipes I learnt from my grandmom is the Mango mutton (lamb) which is a very popular recipe in Andhra pradesh. I fell in love with it from the first time I tasted it and now I am passing on the love to my husband. This Indian dish has a tangy and spicy flavor.

Ingredients:

1 kg lamb cut in small pieces
1 green mango peeled and cut in small pieces
1 small onion chopped finely
2 strands curry leaves1 cup coriander leaves
2-3 green chilies
2 tbs red chili pwd
½ tbs turmeric pwd
3-4 tbs of cooking oil
1 cup water
Salt to taste

Procedure:

Take the lamb pieces and add red chili pwd, turmeric pwd, salt and let it marinate for 15 minutes. Take a pan and add oil, when the oil is hot add the chopped onions and green chilies and sauté for few minutes. Add the marinated lamb and throw in few of the curry leaves and coriander leaves and cover it with lid and cook for 10 minutes on a medium flame. Fry the lamb till u see oil oozing out ,then add the mango pieces and water and rest of the curry leaves and cover it with a lid. Cook till the meat is tender, you can pressure cook the lamb, but if your lamb is tender then do not pressure cook it. Garnish it with coriander leaves. This curry goes really well with plain rice.Let me know how the recipe ended up for you.
P.S : In my first post, I have said that I wanted to see if I could make any money $$$ on the side from this cooking blog. Till now I made 21 cents… which is not bad I guess. May be I would celebrate when it reaches a $1 and post one more of my favorite recipes.

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Wonderful Vegetable Kurma

Today’s dish is a treat to all those who love their veggies, its vegetable kurma. This kurma is very mild yet flavorful mughlai dish. Kurma is traditionally made with meat or vegetables in a creamy yogurt sauce

Ingredients:
2 potatoes -cut in cubs
1cup cauliflower
1 cup green beans -cut in one inch pieces
1 cup fresh peas
1 cup carrots-cut in pieces
1 large tomato
2 onions finely chopped length wise
1 cup mint leaves
1 cup coriander leaves
3-4 green chilies
1 tbs ginger garlic paste
1 cup yogurt well beaten
1-2 tbs red chili pwd
½ tbs turmeric pwd
Salt to taste

Whole garam masala i.e
4 green cardamoms
3 cloves
1 cinnamon stick
2 bay leaves

Ingredients to grind:
3-4 tbs of poppy seeds
½ cup coconut
Grind those two ingredients together and keep it aside.

Procedure:
Take a heavy pan add oil and when the oil is hot enough add the whole garam masalas sauté for few minutes, then add the chopped onions ns green chilies .When the onions turn transparent add ginger garlic paste, fry till it turns brown. Add the mint leaves and sauté for few seconds and add the veggies (u can boil the veggies and add) and mix well. Add turmeric pwd, chili pwd and salt.
Cover it with a lid and let it cook for few minutes. Add the grinded mixture and chopped tomatoes, add a cup of water and let it cook in a low flame. When the oil starts oozing, turn off the stove and add the yoghurt and mix well. Garnish it with chopped coriander. Serve hot with chapathi, naan of rice.

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Hyderabadi Dum Biryani

Today i am going to post my first recipe, a very popular dish from where i come, a typical authentic biryani from the land of nizaams,Hyderabad. Hyderabadis love Chicken biryani and mutton biryani. For Chicken Biryani there are two ways of preparing biryani that is kacchi biryani and pakhi biryani. Kachi biryani is the original way of making nizam style of biryani which requires lot of cooking time and lot of patience. For a faster way of preparing biryani pakhi biryani is the way to go. The basic difference between the two is, in Pakhi biryani the meat and the rice are half-cooked. It has the same flavor as Kachi biryani and It has got great taste...i hope you will like it..

Ingredients:
1 kg basmati rice
½ cup chopped mint leaves
4-5 green chilies
1 tbs black cumin (shahjeera)
2 bay leaves
2-3 tbs oil
Salt to taste

For biryani masala:
2 number bay leaves
1 tsp black cumin (shahjeera)
2 cinnamon sticks
8 piece cloves
2 tbsp coriander powder
1 tbsp cumin powder
2 tbsp fried onion
9 number green cardamom
9 number pepper corns
1 tbsp meat tenderizer (Pomegranate seeds)
1 tsp red chilli powder
1/4 tsp turmeric powder
1 star anise
1 nutmeg
1 mace

Grind all the above ingredients and keep them aside. You can make this in huge quantity and store it in a refrigerator in an airtight container.

Ingredients for Marination:
1/2kg chicken cut in big pieces
1 cup chopped coriander and mint leaves
1/2 cup curd
1 tbsp ginger garlic paste
salt to taste
biryani masala
2-3 tbs lime juice

Mix all the ingredients mentioned above with chicken for about an hour. Soak the rice in water and keep it a side. Boil water in a big container and add salt, chopped mint leaves, chilies, shah jeera, bay leaves and oil. Once the water is boiling add soaked rice. Let it cook till the rice is half done and then strain the water and remove the rice. Take pan, add oil and add the marinated chicken to it. Cook the meat till it is half done and keep it aside.

Now comes the fun part layering all the rice and meat. Pre-heat the oven to 350 C ,take a big pot, add a layer of marinated chicken and then on top of it add a layer of rice. Sprinkle some fried onions, then add the remaining chicken and the remaining rice on the top. Mix saffron in milk for a minute and pour it over the rice and sprinkle some more fried onions and cover it with a lid or a silver foil. Don’t let the steam escape and let it cook for 20 minutes.

Garnish with boiled egg and serve hot with Raita and Mirchi ka salan. Please leave comments with your experience.

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