September 25, 2012

Aloo Paratha

Paratha is an unleavened Indian flat bread usually made of whole wheat flour with ghee or oil and pan fried. They are also stuffed with vegetables. Vegetables like mashed potato, cauliflower, grated radish stuffings are very famous. Also nowadays we can see parathas stuffed with paneer, onion, carrot and people are very creative in the stuffings. It is a punjabi origin breakfast which is now has become very popular in rest of India. Often served with chilled curd and pickle. It is served hot topped with butter. While you eat the parathas the butter melts and you'll find each bite even more delightful.

Now let's talk about "Aloo Paratha". Aloo means potato. This paratha is stuffed with mashed potato with spices. We can say aloo paratha is the king of all parathas. I'd tasted it in Surat for breakfast along with curd. Then ever on I hooked up on this amazing paratha. I tried making it at home. At starting it was all blob and nasty. Even after so many trials I wasn't getting those dhaba style parathas. The shape and consistency greatly depends on the dough we prepare. Once I got a chance to cook aloo paratha with my friend who is from Goa. I can say she's a seasoned paratha maker ;) who have learnt this skill from her punjabi roomie. So now I know what makes paratha looks perfect. Here's how to make those tasty and filling breakfast. Don't forget to check the notes below.

Servings: 4
Preparation time: 30 mins
Cooking time : 15 mins
Level: Moderate - Difficuly

For dough:
Whole Wheat Flour 2 cups
Salt 1 Tsp
Ghee/oil 1 Tbsp 
Warm water 1 cup ( May vary depending on the flour you use)
For stuffing:
Potato 2 large
Onion 100 gm/ 1 small
Green chilli 2 nos
Asafoetida a pinch
Turmeric powder a pinch
Chilli powder ½ Tsp
Coriander powder 1 Tsp
Coriander leaves 3- 4 stems
Salt as req
Cumin seeds 1 Tsp
Dry mango powder/ Chat masala ½ Tsp (Optional)
Oil/ Ghee To fry parathas

For dough:
1. Sift the wheat flour. Add salt and oil/ghee.
2. Add lukewarm water little by little and knead the dough till soft and pliable.
3. Set aside to rest for about 10-15 mins.
4. Divide the dough into 8 equal sized  balls.
For Stuffing:
1. Boil the potatoes with skin on in a pressure cooker or sauce pan till soft.
2. Cool the boiled potatoes. Remove the skin and mash it well.
3. Chop the onion, green chillies, coriander leaves and mix it with mashed potatoes.
4. Add cumin seeds, asafoetida, turmeric power, salt, coriander powder, chilli powder, amchur
    powder (Dry mango powder) to the potato mixture. Mix well. 
5. Divide the filling into 8 equal sized balls.
1. With the help of rolling pin or hand, roll out the dough balls to 10 cm discs.
2. Place the filling ball in the center and by pulling the dough's edges to center seal the filling.
    Do it for rest of the dough and filling balls.
3. Dust your hands and stuffed ball with flour and roll it to 15 cm disc. Make sure the paratha is
    thick. Should not be too thin.
4. Heat a skillet and keep the flame to medium. Drizzle it with  oil/ghee. Place the rolled paratha
    in the center and cook both sides by flipping it. Use ghee/oil on both sides to get crispy layer.
5. When the dough has completely cooked and browned. Remove from heat and scoop half a
    tsp of butter and drizzle on the paratha. 
6. Repeat the steps 4 and 5 for all other stuffed balls.
7. Serve hot with curd and pickle or any chutneys.

1. While kneading the dough make sure you not add too much water or too little water. Excess
    water will make the dough sticky and uncontrollable while rolling. Little water will make the
    dough tight which will hinder the rolling process. 
2. Adding dry mango powder adds tanginess to the paratha which we love. It is optional
    anyway. You can also add chat masala. This enhances the taste of parathas.
3. Adding onion is also optional. If you are beginner avoid using onion. Only use mashed potato and dry spices.

September 10, 2012

Thai Style Mango Sticky Rice ( Khao Niew Ma-Muang)

While the Summer is ending and autumn is on its way,  we are going to miss the awesome weather, holidays, BBQ's and of course the summer foods. Of all the summer foods in the earth, I love mangoes. It's vibrant yellow color and the flavor are irresistible. There are so many kinds with different colors, shapes, texture and taste. I have never seen anybody disliking it. Such a wonderful fruit on earth. Gosh If we get this fruit year around!! Although we can find mangoes other times it's just not that delicious and moreover it will be expensive..

Being a daughter to a mother who had spent most of her living in Kerala where you find abundant mangoes and jack fruit during summer I have grown eating mangoes in every styles. When we talk about unripe mangoes we find it as pickle, raita, chutney, salad or in curries. When it is ripened, it fits into beverages, desserts and also in curries. So divine!!
Now You would have been wondering why I am late to post mango recipes. Yes! I agree. My bad!
I was just eating myself and never thought of posting it. Then when suddenly mangoes vanished from market I started feeling something missing. While I was in that weird feeling last week I found  huge mangoes lying on the market. Yay!! So with no time I grabbed few and already I knew where all these mangoes are going to be :).  I have few mangoes recipes on draft which I will post in coming weeks. 
When I came across this Thai style Mango dessert I was so surprised ! I have tasted this rice pudding somewhere in our India but the combination of mango with it is simply Luscious & Yum!!

Servings: 3
Preparation time: 10 mins + 3 hrs soaking time
Cooking time: 30 mins
Level: Moderate

Mango 1 Medium, Ripened
Rice (Sticky/Glutinous) 1 Cup
Coconut Milk 1 Cup
Sugar 3 Tbsp
Salt a pinch
Nutmeg a pinch (Optional)
Water 1 cup

1. Chop the mango into cubes for toppings and few lengthy strips to decorate.
2. Soak the sticky rice in water for about 2 - 3 hrs.
3. Mix sugar and salt with the coconut milk.
4. Traditionally the rice is cooked in sticky rice steamer or normal steaming method. (See Notes). 
    But I found my way of cooking the rice more tasty and suiting our palate. My way : Rinse the
    rice and drain. Add 1 cup of water and cook for 3-4 mins. When it is boiling and tend to thick
    add half cup of coconut milk. Reduce the flame and cook till the rice becomes soft and thick.
    Again pour the remaining coconut milk and cook for 5- 6 mins. Sprinkle nutmeg powder and
    turn off the heat. Set aside to cool and absorb for 10-15 mins.
5. Take a bowl or serving plate. Ladle the cooked rice into the bowl or plate. Top with the cubed
    mangoes. Garnish with mint leaves or drops of coconut milk.
6. Serve warm or cold.


1. Adding nutmeg is not authentic. I once tried adding few spices and found nutmeg adds extra 
    flavor to the dessert. Its totally optional. You can also try adding cardamom which tastes more 
    like Indian dessert.
2. As I mentioned earlier the rice is traditionally steamed using steamer. It is done by pouring water 
    in a large pan and  spreading the rice on a bamboo steamer or using any thin cloth. Steam it for   
    about 30 mins. After taking out of steamer add the coconut milk.

September 5, 2012

Tomato Macaroni Soup

This is a yummy monsoon treat recipe. Soups are very comforting during rainy days. In here its been heavily pouring since a week. I couldn't think of anything better than this delicious bowl of soup. And that too when you make it at home then definitely you are in heaven.. The herbs makes the soup flavorful and aromatic. 

It's so easy and versatile. Try this soup recipe with different pasta or just the soup. I have added spinach which is totally my idea. You can also try adding kale or any other greens. Customizing your soup is not difficult. And most people end up making soup when they need to clean up their refrigerator :)
Are you ready to ladle your soup into bowl, swirl and slurppp ;) ????

Servings: 2
Preparation time: 15 mins
Cooking Time: 30 mins
Level: Easy


Macaroni (Uncooked) 50 gm
Tomato 450 gm/ 4 medium sized
Onion 100 gm/ 1 small
Celery 50 gm/ 2 stalks
Carrot 100 gm/ 1 medium
Spinach 75 gm
Garlic 2 cloves
Olive oil / Butter 1 Tbsp
Basil (Dried) 1 Tsp
Orgeno (Dried) ½ Tsp
Fennel seed powder ½ Tsp
Chicken/ Veg broth 4 cups approx
Black pepper powder For taste
Salt For taste

Method :
1. Cook macaroni as per the instruction given on the package. Drain water from macaroni
    completely and keep aside. It took me around 10 mins to cook them.
2. Immerse tomatoes in the boiled water for 3-4 mins. Peel off the skin and crush them using
    fork or spatula.
3. Heat olive oil in a sauce pan. Add garlic and onion. Saute for 4-5 mins and add the
    broth/water, crushed tomatoes, chopped carrot, celery and salt.
4. Bring it to boil. Now add fennel seed powder, basil and oregano. Reduce the heat to low and  
    close the lid. Cook for 15 mins or till the vegetables are soft.
5. Add the spinach. Stir for few secs and cook for 10 more mins. 
6. Season with pepper powder.
7. Add the cooked macaroni to the soup and give a stir.
8. Turn off the heat and garnish with fresh basil and shredded cheese on top.


1. You can also use any other pasta instead of macaroni.
2. Additionally use any vegetables of your choice
3. Add the macaroni to the soup only if you are about to serve immediately. Otherwise it will
   soak well and reduce the quantity of soup making it thicker.

"This recipe has been linked to Shama Nags Event Fast food - Pasta" &  EP hosted byFoodomania