PUNJABI ALOO PARATHA

Aloo paratha is a delicious shallow fried Indian stuffed bread popular among all generations of people across India. Contrary to popular belief, Punjabi aloo paratha can be easily prepared at home as this recipe uses ingredients that are found in every Indian kitchen. Potato stuffing can be altered as per your liking taste. 

Traditionally, this is a breakfast dish. But in modern lifestyle, we don’t have that much physical work , so we can’t digest aloo in the morning. So I make this for brunch and sometimes for dinner also. A must try recipe, that can be enjoyed at any time of the day , for breakfast, lunch or dinner. Whole wheat parathas are stuffed with succulent mixture of mashed potatoes flavoured perkily with green chillies, onions and all. Paratha a really tasty and satiating dish. Enjoy the luscious parathas with fresh home made curd / mango pickle /tomato sauce.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS

Dough-

4 cups whole wheat flour

½ cup rice flour

1 tbsp oil

Warm water

Salt

Stuffing-

4-5 potatoes

Ginger garlic paste

1 tbsp chilli paste

Fresh chopped coriander

1 onion (chopped)

Salt to taste

Pinch of black pepper powder

½ tsp garam masala

Cumin powder

Chilli powder

Turmeric powder

Amchur powder

METHOD

STEP 1 - Make a dough with flour, salt and oil. Keep aside for 20-30 mins and then equally.

For stuffing-  
STEP 1 – Grate the potatoes and all the rest of the ingredients,

mix well and keep aside.

For the Paratha-

STEP 3 – Take a piece of the dough and roll it in a disc of about 2-3 inches.

STEP 4 – Place a spoonful of the stuffing,

close from the sides and make it flat.

Dust the platform with some dry flour and

 roll as shown in the picture.

STEP 5 – Heat a tawa on medium flame, roast the paratha on medium flame from both sides,

press with the help of a cloth so that the paratha cooks evenly.

STEP 6 -  Also add some ghee to make it more crispy,

remove from flame

and serve hot with curd, raita, chutney, pickle or sauce.

MANGO PICKLE

Summer and mangoes goes hand in hand Early April, I made a batch of this Instant Mango Pickle Andhra Style. The recipe credit goes to my best FB friend from Andhra who is really a master-chef and a beautiful soul. We are pickle addicts in our home and relish a variety of pickles with the most favourite being the mango based pickles. Sorry for posting it so late. My favorite combination is eating dal- chawal, a dollop of ghee and mango pickle. It's a comfort food at its best.  

INGREDIENTS-

2 Cups Raw Mango

2 tablespoon Red Chilli Powder

1 ½ teaspoon Fenugreek Powder

1 tablespoon Mustard Powder

1 ¼ tablespoon Salt
½ teaspoon Asafoetida

½ Cup Oil

For Tempering:
1-2 tablespoon sesame oil
1 teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
Few Curry Leaves [optional]
1-2 Dried Red Chillies

METHOD-

STEP 1 – Dry roast mustard and methi seeds separately and grind them into fine powder.

STEP 2 – Heat oil in a heavy bottomed pan till almost hot and then turn off the flame.

STEP 3 – Add asafoetida to the oil and allow the oil to cool to room temperature.

STEP 4 – Take a wide bowl, add chopped mango pieces, red chilli powder, salt, roasted mustard powder, methi powder and combine well with a spoon.

STEP 5 – Add asafoetida infused oil, pour it on raw mango-spices mix and mix well.

STEP 6 - In a pan, heat sesame oil, add mustard seeds, cumin seeds, curry leaves and dried red chillies in it. Switch off the flame.

STEP 7 - Let the tempering comes to room temperature, pour this tempering over mango masala and give a nice mix.

Pickle is ready. Once it comes to room temperature, store in a clean, dry bottle and refrigerate.

NOTE: * The pickle can be eaten after 8-12 hrs. of preparation.

            * Always use a clean, moisture free spoon to remove the pickle from the bottle.

            * You can also add roasted cumin powder in it.

INSTANT MANGO PICKLE

Mangoes are in season in India and who doesn’t love mangoes. As everyone is looking forward to the mango season and love to make pickles besides enjoying the fruit. The mango season is in full swing now and couldn’t resist making this instant mango pickle. This recipe belongs to my South Indian Fb friend Madhangi who is  from Mumbai. For this no soaking or standing time in needed, you make it and eat it. Methyam or Vendhyam or Fenugreek gives a unique flavour to this pickle. 

This is in my hit list now and now I make it whenever raw mango is available and use it daily during lunch. You do not need anything but this pickle, rice and curd to have a very satisfying meal. This recipe requires very less time and is very easy to make. So scroll down for an easy recipe of Instant Mango Pickle and I am sure you will like it.

📌📌 Watch the full recipe video here📌📌

INGREDIENTS:

1 Raw Mango, cut in to small pieces

½ tablespoon Methi / Fenugreek Powder

1/2 tablespoon Yellow Mustard Powder

A pinch of Asafoetida

1 teaspoon Red Chilli Powder

 Salt as needed

1-2 tablespoon Til / Sesame Seed Oil

1 teaspoon Mustard Seeds

½ teaspoon Sesame Seeds [optional]

METHOD:

STEP 1 – Wash, pat dry and cut mango in to small pieces.

STEP 2 – Add methi powder, red chilli powder and salt in it. Mix well and keep aside.

STEP 3 – Now heat a tempering pan with oil in it. Crackle mustard seeds and add asafoetida in it.

STEP 4 – Add this tempering to the mango mixture and give a nice mix.

Mango Pickle is ready.

MEETHI SEWAI

This delicately  sweet semiya or meethi sevaiya an Indian Vermicelli dessert is super easy to make and makes for a festive dessert. Fragrant with desi ghee, flavoured with freshly ground cardamom and topped with fried nuts, is the perfect comforting dessert, which is simple and quick to make. I have enjoyed posting vegetarian recipes during the holy month of Ramzan / Ramadan. The holy month comes to a close on Eid-Ul-Fitra and I am posting this recipe for Meethi Seviyan that is traditional that is traditional dish made on Eid. Seviyan is also known as semiyan in Hindi. In this recipe, I have used milk, though you can also cook them with water. You could add dry fruits of your choice in this recipe. You can replace sugar with jiggery in this recipe which make it more healthy. Sweet vermicelli / Meethi seviyan , a special dish made for Ramzan…hope you all like it.

INGREDIENTS-

7-8 Almonds

8-10 Cashews

8-10 Raisins

1 Cup Vermicelli

2-3 tablespoon Ghee

1 Cup Milk

1 Cup Sugar Syrup

A pinch of Cardamom Powder

A pinch of Saffron [optional]

METHOD

STEP 1 – Heat 1 tablespoon ghee in a pan, roast nuts for 3-4 seconds and remove them in a plate and keep aside.

STEP 2 – Now add remaining ghee in the same pan and heat it. Add sevaiya in it and roast well till golden in colour. Remove them in a strainer and drain excess ghee. Keep them aside.

STEP 3 – Now heat the same pan and add milk in it and boil milk in it.

STEP 4 – Now add the sugar syrup to it.

STEP 5 – Add sevaiya and stir gently. Let them cook and milk will soften the sevaiya.

STEP 6 – Add saffron and cardamom powder. Also add almonds and other nuts and mix well.

STEP 7 – Let it cook until the milk is well absorbed and dry roast for a couple of minutes.

Switch off the flame after all milk get absorbed.

 Serve meethi sewai as a dessert to your family and enjoy.