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Wishing you a Very Blessed Mahalaya

Happy Republic Day!

Aloo Paratha

Ingredients: 

2 cups Flour - Whole Wheat
1 lb. Potato
1 tsp. Cumin Seeds
2 tsp. Ginger  (chopped)
2 tsp. Spice Mix for Chaat
4 tsp. Green Chillies (finely chopped)
½ cup Coriander Leaves (chopped)
½ cup  Vegetable Oil or Ghee (which ever you prefer)
Salt to taste

Method

Knead flour, adding as much water as necessary, into a soft dough and leave it for 20 minutes(optional). 

Boil potato, peel and grate(mash). 

Mix together potatoes, cumin seeds, chat masala, ginger,green chili, coriander leaves and salt. Divide it into 8-10 equal portions. 

Divide the dough into 8-10 equal portions and make balls. 

Take a ball of dough and make bowl shape by pressing it. Place potato mixture on it and cover it up into a stuffed ball by folding it. (Seal the edges completely so that the potato stuffing does not come out) 

Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately 6-7 inch diameter. 

Heat a tava and place the paratha over it, when done on one side turn on the other side and apply oil on both sides. Cook further for a few second untill paratha turn golden on both sides. 

Homemade Wonderful Bread

INGREDIENTS

2 1/2 teaspoons active dry yeast 

1/4 cup warm water (110 degrees F/45 degrees C) 

1 tablespoon white sugar 

4 cups all-purpose flour 

1/4 cup dry potato flakes 

1/4 cup dry milk powder 

2 teaspoons salt 

1/4 cup white sugar 

2 tablespoons margarine 

1 cup warm water (110 degrees F/45 degrees C) 

DIRECTIONS

Whisk together the yeast, 1/4 cup warm water and sugar. Allow to sit for 15 minutes. 

Add ingredients in the order suggested by your manufacturer, including the yeast mixture. Select the basic and light crust setting. 

Dal Makhani: Punjabi Dal Recipe

Ingredients:

• 3/4 cup Whole Black Beans
• 1/4 cup Red Kidney Beans
• 1 chopped onion
• 2 tsp chopped ginger-garlic or ginger-garlic paste
• 1 0r 2 chopped green chilly
• 1/2 tsp cumin seeds
• 1/4 tsp garam masala powder
• 1/2 tsp red chilly powder
• 1/4 tsp turmeric powder
• salt
• 2 tbsp white butter
• water

Method:

1: Soak the both the lentils overnight if you are making this in the morning. If you are making dal makhani in the evening, then soak the lentils in the morning.

2: In a pressure cooker, add all the ingredients including the lentils and white butter. Add enough water. Pressure cook for some 10-11 whistles. Open and check if the lentils are cooked. You should be able to mash the both the lentils with spoon if they are cooked. If they are not cooked thoroughly, then pressure cook for 2-3 whistles more. Add water if required.

3: Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes. If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more. Garnish with coriander-cilantro leaves.

4: Serve hot with hot rotis, naan, or jeera rice.

DRUNKEN PRAWNS

Ingredients:

Brandy: - 60 ml

Salt and pepper to taste

Basil: - few leaves

Prawns (deshelled and de-veined): - 20nos (medium)

Pine nuts: -50 gms

Olive oil: -60ml

Salad leaves: - 1 bunch

Lemon juice: - 1 no

Garlic: - 1 clove

Red Pepper: - 1no

Yellow Pepper: - 1 no

Method:

Wash and soak the salad leaves in chilled water. Refrigerate.

Marinate the prawns in brandy, salt, peper and lemon juice. Keep aside.

In a mortar and pestle, put the basil leaves, 1 garlic clove, pine nuts and a little olive oil and work to a rough paste by adding more olive oil if required.

In a hot pan, pour some olive oil. When smoking, add the prawns, stir-fry and  add the prepared paste, reduce flame, adjust seasoning. Cover and cook for about 5 minutes.

Cut the red and yellow pepper into fine dices.

Arrange salad leaves on a plate. Dish out the prawns in the center.

Blend olive oil with the juices of the pan. Add lemon juice and salt.

Sprinkle pepper dices on the sides and pour olive oil emulsion sauce.

Serve.