HOW TO MAKE METHI ALOO PARATHA RECIPE | STUFFED ALOO METHI PARATHA

Methi Aloo paratha

aloo methi paratha recipe | Punjabi aloo methi paratha| stuffed aloo methi paratha | aloo ka paratha

This stuffed methi aloo paratha is a very good breakfast dish. Pair it with mango launji, yogurt or any pickle and it is a very filling Indian breakfast.

This recipe is a Methi Aloo Paratha recipe in Punjabi style. I have added some paneer as well, but paneer is optional.

How to make Methi paratha soft? Add some potatoes and paneer. Yumm

KAARI MASALA FOR CHICKEN/ MUTTON

Ingredients:

Chana daliya / roasted chana dal : ¾ cup
Cashew nuts : ¾ cup
Almonds : ½ cup
Peanuts: ¾ cup
Sesame seeds : ¼ cup
Pumpkin seeds: ¼ cup (optional)
Coriander seeds: 1.5 tsp
Cumin seeds : 1 tsp
Fennel seeds : 1 tsp
Black pepper: 1 tsp
Cloves: 4-5
Star anise: 1-2

Stuffed Baati (baked)

We were in the mood for some hot hot dal and dipped-in-ghee batis when I decided I should search for some variation and I am so glad I did!! I found this recipe on my favourite blog 😁

Very simple to make but came out “Ohh!! So delicious” 😋

Every body at my place loved these stuffed batis and this dish is definitely going to be a regular one now.

Thank you so much Deeksha for sharing this gem ♥️♥️🙏🙏😀😀😀

Stuffed Baati is a traditional Rajasthani savoury dish. It is prepared with wheat flour, and stuffed with boiled potatoes mix. Traditionally,  stuffed baati is a roasted dish and later it is immersed in melted desi ghee (clarified butter) which gives it a wonderful combination of crispy outer layer and softer insides. We get a separate […]

Stuffed Baati (baked)

Kaari Chicken| Chicken in coconut curry| Bohri specialty Chicken curry |Chicken curry without tomato and Onion

Kaari Chicken

I first tasted Kaari Chicken after my marriage. My MIL makes this amazing delicious curry, mildly spiced with the creaminess of coconut milk and goodness of dry fruits. It tastes heavenly with some steamed rice and a dash of lemon🍋. The main masala called kari masala is available in some areas of Mumbai – The bohri stores of Crawford maket, but it can be made easily from scratch too.

Just boil the chicken with some ginger garlic paste, green chilies and salt. And in another vessel fry the Kari masala mixed in half a cup of water in some oil until the masala gets cooked and release some oil, Add the boiled chicken and fry some more, add coconut milk, salt, chili powder. Cook it for 10 minutes. Add the remaining stock obtained from boiling the chicken, tamarind water and some more water if you desire a thin runny curry. I have seen some folks even eating the curry like soup yumm yumm.

Ice cream with leftover non dairy whipped cream |Quick Easy ice-cream with aquafaba (whipping cream)|Reuse whipping cream | No machine ice cream

I always made Dairy ice creams but never tried with aquafaba ( Now what is Aquafaba you ask!! The viscous water in which legume seeds such as chickpeas have been cooked, basically the non dairy whipping cream available everywhere 😜)

This is a very versatile recipe, just take cream, milk and condensed milk and add your favorite topping or syrup or crush like Strawberry, blueberry, chocolate, raspberry and enjoy.

I have been baking cakes for a long time now but never really bothered a lot about icing cakes.

Strawberry ice cream with tutti-frutti

Blueberry ice-cream with sprinkles

Easy Homemade Mango Ice-cream | Custard ice cream

My family loves ice cream so much that they can have it for every meal. We generally have our freezer stocked with different ice-creams in summers. This lockdown period was different but we had the raw materials, especially the juicy and beautiful ripe hapus mangoes (Alphonso) and i experimented with this recipe. It came out really good.

I have taken the recipes from here and here and this YouTube video, so in a way, this is a review of these recipes as well.

Tomato Puree |How to make Tomato puree

I bought 2 kgs of beautiful red tomatoes but could not use it all, what did i do then?? Made a delicious puree and stored in my fridge for quick cooking.

Make jaaman from scratch |Setting curd/Dahi without “jaaman”(starter culture) |What to do when you don’t have curd and want to set some.

Many times i want to set curd but don’t have the available jaaman or starter culture. If i use packaged curd for starter, the resulting curd is slimy. After I googled what might be the reason, i got to know that the sliminess may be due to the packaged curd, so now in the current lockdown situation when you do not have access to dairy shop curd, this method will help in the desired setting of delicious curd.

Lockdown Special – one pot pasta pulao

We are all under lockdown nowadays and What do you do when you should not go out and you are low on resources. Can’t make an elaborate meal right!! I had some tricolour fussilli lying around and some limited veggies, so i made a one pot fussilli pulao🤓🤓

Interested?? Here it goes:

Stuffed Aubergine| Bharwan baigan/brinjal

Bharwan baingan

This is a quick side dish, can be served with dal rice or parathas. The stuffing is mainly coriander and tomato based.

Baigan or aubergine is a total love-it or hate-it vegetable. Either you are a fan or you completely avoid it. I love it and hubby hates it so i make this dish just for myself.

Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.

Ingredients:

Baingan/Aubergine: 4-5 small ones

Coriander leaves/hara dhania: 1 cup chopped

Tomato: 1 big red or 2-3 small ones, chopped finely

Spices: 1tsp red chili powder, 2tsp dhaniya powder, 1/4th tsp turmeric powder

Garlic cloves: 7-8 chopped finely

Oil: 1tsp to add in the stuffing, 2tbsp to cook the stuffed baingan.

Directions:

Add chopped tomatoes, Garlic and coriander leaves together with salt, red chili powder, dhania powder and a tsp oil and make a stuffing.

Clean the aubergine and remove the thorns and end part of stem if present.

Make 2 cross slits. Stuff the aubergines.

Take a wok, heat some oil, put cumin seeds and let crackle, put some hing.

Add the aubergines, first place vertically, and cover with a lid on sim ie minimum flame. Let it cook for 5 minutes, add a tbsp of water so that masala does not burn. Put the remaining stuffing masala on the aubergines. Mix the masala and aubergines and let it cook horizontally now. Cover with a lid, keep checking for doneness after 10 minutes. Mix, flip the aubergines. Let cook properly.

Serve and enjoy.