Feb 18, 2008

Aloo Paratha - Potato Stuffed Flatbread


For Dough:

Whole Wheat Flour - 1 1/2 cups style
Salt - 1/4 tsp Oil - 3 tsp style

Water - 1/2 cup
Dry Flour in a plate - for rolling style

For Filling:

Potatoes - 2 large, boiled and peeled
Onion - 1/2 small, finely chopped
Chaat Masala - 1 tsp
Red Chili Powder - 1/4 tsp or to taste
Salt - 1/2 tsp or to taste
Cilantro - 5 sprigs, finely chopped
Spray Cooking Oil - for pan frying


Prepare dough according to Paratha/Chapatti recipe/video from ShowMeTheCurry.com and keep aside.
Mash or grate boiled Potatoes. Grating prevents lumps.
In a medium sized bowl, add Potatoes with remaining filling ingredients and mix well.
Keep a tava or skillet on the stove at medium to medium high.
Divide dough into equal size balls (approximately 8).
Divide Filling into equal size balls (approximately 8).
Roll out one dough ball into a 3-4 ” disk.
Place a Filling ball on the center of the disk and fold the dough around the Filling ball, completely enclosing it. Pinch the dough ends together.
Flatten the stuffed ball and dip it into the dry flour on both sides.
Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
Place the rolled paratha on the heated skillet and cook until bubbles start to appear.
Start to roll the next paratha while one is cooking to get a process in place. This is a great time saver.
Once bubbles appear, flip the paratha over and lightly spray it with cooking oil.
Allow this side to cook for 30 seconds and flip it over once more. Again, lightly spray with cooking oil.
Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
Serves 4.


Health tip — When rolling the paratha, we try to use minimal dry flour to prevent too much oil from soaking into the paratha.
There can be many different stuffings for parathas. Be creative and look out for more recipes coming soon.
Parathas and Chapattis freeze well. Just cook them without oil and freeze (placing wax paper in between each paratha). When ready to use, defrost and re-heat the paratha using oil to freshen up the taste.


Aloo Paratha (Video for the above recipe)

How To Make Aloo Paratha - Potato Stuffed Flatbread


Dal Fry

1 tsp Cumin seeds
to taste Curry leaves
4 number Green chili
1 tsp Mustard seeds
to fry oil
1 number Onion
to taste salt
1 number Tomato
1 cup Toor dal
1 tsp Turmeric powder

Wash toor dal and cook in the pressure cooker until it becomes soft and smooth and keep it aside.Chop the onion, tomato, chili into very small pieces.Heat the pan and add mustard seed, cumin seed, green chili, curry leaves and fry well, then add onion, fry until it becomes golden brown, add tomato and fry few more sec.Now add cooked dal, turmeric powder and salt, mix well.Add little water as required and let it cook for 2 min in a low heat, last add coriander leaves and remove it from the stove.


Aloo Paratha


Nov 10, 2007

Double Trouble Chocolate Chip Cookies

2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips

Go ahead & preheat oven to 375 F or 190 C.
In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl- beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.


Libby’s Iced Pumpkin Cookies

4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Milk

Go ahead & preheat your oven to 350 F or 175 C.
Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.
Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
For the Frosting:
Beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

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