Spinach and potato stuffed parathas

I love spinach and had a bunch with me today. In the mood to experiment? Try these spinach-potato stuffed parathas.

You will need:
1/2 bunch spinach - chopped roughly
2 medium potatoes - boiled and shredded
Wheat Flour/Chappati Flour - 1.5 to 2 cups and a little extra for dusting
Green chillies - finely chopped,to taste
Garam masala - optional,to taste
Turmeric powder - a pinch
Salt to taste
cooking oil, 1 spoon
water for the dough,about 1 cup

In a mixing bowl, add all the ingredients except water and shredded potatoes. Mix it well. Slowly,add water till it forms a dough consistency that is used for parathas. Let the dough stand for about 20 minutes atleast. Next,make small balls of the shredded potato and keep aside. Using a rolling pin and your kitchen counter top, start to roll out the parathas half-way. Stuff it with the potato filling and again roll it to an even shape.
In the meanwhile, heat a skillet on low flame. Place the parathas on the skillet and let it get cooked for about 30 seconds. Then,flip the side. After 3o seconds,smear both sides with oil and take it off the skillet. The cooking time may take a little longer than 30 seconds too,depending on the flame.
Enjoy with Onion raita and pickle or any gravy side.

Tiramisu - The eternal Italian desert

This is an absolutely heavenly treat. Chances are that you would more than agree with me,if you have tasted this and if you have never tasted this, then here's a recipe that you could try it. This post is dedicated to my cousin ,Pam, who is a big fan of Tiramisu. Pam,I hope you like this :)

8 oz,Mascarpone cheese

4 tbsp, Powdered Sugar

Instant coffee powder,about 2 spoons

1 cup heavy whipped cream

Cocoa Powder(unsweetened),for dusting/serving

Water for making coffee,about 1-1.5 cups

1 packet,lady finger biscuits (image at the side)

2-3 tbsp of Rum(optional)

Boil some water and dissolve the coffee powder in it(no milk). Let it cool to room temperature. Add rum now,if using.

In the meanwhile, take a mixing bowl, stir together the Cheese and 2 tbsp of sugar. Add a little of the coffee into this,about 3 tbsp. Now, fold in the Whipping cream and additional 2 tbsp of sugar.Mix well. You may use an electric mixer for a faster process. If you are using hand,then will take you about 4-5 mins to get the mixure completely blended.

Next,arrange half the packet of the lady fingers on your kitchen platform. Take a bowl/baking dish or any casserole where two layers of the ladyfingers can fit in as seen in the picture. Carefully, dip the ladyfingers into the coffee and keep it in a dish one next to another.

Note: Do not dip the fingers in coffee for too long, you need to dip just for a second ,otherwise they will fall apart.

Apply an even layer of the cheese and cream mix to this. Dust some cocoa on top of this layer. Use a sifter for doing so.

Next,place another layer of coffee dipped lady fingers and again apply another layer of cream and cheese followed by sifting cocoa.

Cover and refrigerate(NOT FREEZE) for 3-4 hours. Overnight refrigeration would be great.

Tiramisu is now ready to serve. Sprinkle a little more of cocoa and sugar,when you serve.

White Raddish/Daikon Curry

How about using Raddish in cooking today?Never given a thought to Raddish as a curry? It is definitely one of those vegetables which does not have a tolerable odour.But,Raddish is rich in Vitamin C and is also known to posses cancer-protective poperties. It is also good for diabetes patients.

Mooli paratha is a satisying meal on its own. But,as a curry too raddish is tasty. Do give this one a try!

What you will need

1 cup white raddish/daikon-finely shredded
1 small onion-finely chopped
Mustard seeds - 1/2 spoon
Cumin seeds - 1/2 spoon
urad dal - 1/2 spoon
asafoetida - 1 pinch
curry leaves - 4-5 in no.
ginger-garlic paste - 1 spoon
Corriander /dhaniya powder - about 1 spoon
Kitchen king masala - 1/2 spoon(optional)
Chilli powder - as per taste
Salt to taste
Oil for stir-frying
Cilantro/corriander leaves for the garnish
Lemon juice - 2 tsp(or to taste) - optional

Heat oil in a skillet/kadai and splutter mustard seeds. Once done,add cumin seeds,urad dal followed by asafoetida and curry leaves.

Next add the onions and saute for 2-3 mins.Add ginger garlic paste.Let it cook for 1-2 mins more.
Now,added the shredded raddish.Let it cook for about 5 mins. Raddish releases water while cooking so may take some time to cook. After about 5 mins ,add all the dry spices and mix well. Continue cooking it until all the water is absorbed . This might take about 3-5 mins.
Switch off the stove and garnish with cilantro.
Add lemon juice before serving(optional). Enjoyed best with rice and dal/sambhar. It goes well with rotis too.

Spinach Dal

Spinach and lentils together is one dish packed with protein and iron. This is unique combination and a great dish for rotis as well as rice. This dish is a super-fast dish. the only job involved is chopping spinach;so use frozen spinach(16 oz packet) if you wish!!!

What you will need:

Spinach - 1/2 bunch,chopped

Moong dal - 1/2 cup(Toor dal can be used as well)

Onion - 1 small,finely chopped

Mustard seeds - 1/2 spoon

Cumin Seeds - 1/2 spoon

garlic - 2 pods,crushed

dry Red Chilli - 1

curry leaves - to taste

asafoetida - 1 pinch

tamarind paste(1/4 spoon) or 1/2 cup tamarind water

Salt to taste

Chilli powder - According to taste

Sambhar powder - 1 spoon (optional)

Oil - 2 tbsp

Cook dal with 1 cup(or a little more) of water using a pressure cooker or any vessel. If using a pressure cooker,allow two whistles on medium flame. If not using pressure cooker,then dal will take 10-15 mins to boil on stove-top.

Once this is ready,heat oil in a skillet/kadai. As it heats up add the mustard seeds and allow to splutter followed by cumin seeds,red chilly,curry leaves, garlic, onion. Saute for 2-3 mins till the onions turn golden brown.

Next ,add chopped spinach leaves and saute till it wilts(about 2 mins). Now add the cooked dal and mix well. Allow it to come to a boil. Add salt,Chilli powder,Sambar powder and tamarind paste.

Switch off the stove and serve hot.

Potatoes in Yoghurt

Yummy, is not the word for this dish. It will leave you craving for more.

Here's what you will need

3-4 medimum sized potatoes,boiled,peeled and cubed

1 medium tomato,diced

About 1 Cup ( 8 Fl. oz)Yoghurt,beaten

1 cup water

1 spoon dhaniya powder/roasted cumin powder

1 Spoon garam masala

1 spoon chilli powder

A pinch of turmeric powder/haldi

Salt to taste

Cilantro/Corriander leaves for garnishing

Heat Oil in a skillet/Kadai.Add cumin seed and allow it to pop.

Add, turmeric powder,ginger-garlic paste and sautee for a minute. Add tomatoes. Cook till oil separates(about 5 mins) and keep stirring in between so that the tomato mixure does not burn.

Now,add the other spices - garam masala,chilli powder,dhaniya powder and salt.Mix well.

Next,add yoghurt and let it come to one boil. Finally,add the cubed potatoes,mix well and switch off stove. Garnish with corriander leaves and serve hot.

Enjoy with Rotis/parathas/naans or rice.

Note.:This dish necessarily needs to be eaten hot. If left for sometime then the potatoes absorb some gravy and become very soft.If you wish to have this dish later sometime after it was prepared then add the potato pieces 10 minutes before serving.

Methi(Fenugreek Leaves) Parathas

Methi is one ingredient of Indian Cooking which leaves the whole house with its wonderful aroma. Try this recipe which uses methi leaves and you will believe me.



You will need:
About 1 Cup chopped fresh methi leaves( a little more or less is perfectly fine)
2-3 spoons yoghurt
1 Spoon Cooking Oil
About 1 -1.5 Cups ( about 120g or 4 ounces) Wheat Flour/Atta for the dough and a little extra for dusting
Salt to taste
1 Spoon Garam Masala
1 Spoon Dhania Masala
1 spoon ginger-garlic paste

Method:

Remove the stem from the bunch of methi leaves and chop it roughly.Wash the leaves well in water.Soak these chopped methi leaves in a bowl of water with salt for about 5 minutes.This will remove the bitterness that the methi leaves inherently have.You can skip this step if the bitter taste is alright with you.

After 5 minutes,strain the water from the methi leaves and keep aside.

Next,in a mixing bowl,add the methi leaves and all the other ingredients one by one except flour.Mix well so that the flavors incorporate.Now,add the wheat flour slowly and make it into a dough(like for rotis).There is no need of water ,but,should you need then add water slowly. Make this a dough,cover the bowl and keep aside for atleast 15-20 mins.

After 20 minutes,make small portions of the dough in the form of balls.Dip the balls in dry flour(for easy rolling out) and use a flat surface to roll out into parathas using a rolling pin.

Once all the balls are rolled out,heat a griddle/tawa on medium flame and add 2-3 drops of oil on it. Once hot place one paratha at a time and heat it. when one side is done(about 30 seconds) flip and heat the other side. Drizzle butter/oil on both sides(you can leave this step out ).

By now,I am sure your house would be filled with the aroma of Fenugreek leaves

Similarly,follow the process for rest of the dough.

Serve hot/warm with pickle/any kind of raita/gravy.This recipe make 6-7 parathas of about 3 inch radius.

Garlic bread

Nothing can beat the aroma of home made garlic bread. I'm sure many of you will agree to this.
So,here's what you will need to make fresh garlic bread

1loaf French/italian bread
garlic flakes,minced
green chillies,finely chopped
salt to taste
butter

Pre-heat oven to 250F for about 5 mins.
5 mins.Heat Butter in a pan and then add chillies and minced garlic. Add salt to taste. Sautee until garlic is golden-brown. Do not over fry.
Lightly brush this mixure onto one side of the sliced garlic bread.

Arrange the bread slices on a baking sheet/pan and bake until light brown(2-3 mins). OVer baking will cause the bread to be too crispy.

enjoy hot/warm with tea/coffee/pizza or by itself!