Mom's Aloo Paratha and Sanjeev Kapoor's Baghare Baingan

I think pretty much everyone has their own Aloo Paratha (Indian flat bread stuffed with spicy Potatoes) recipe. This one is my Mom's recipe.

The only thing I changed was the flour. I used whole wheat pastry flour while mom uses the freshly milled wheat flour in India(Atta). The Atta we get here in Indian stores usually has a lot of Farine which causes the Rotis or Parathas( flat breads) to become hard really quickly. So I tried the pastry flour mixed with a little all purpose flour and it worked like a charm!

I also tried Baghare Baingan(Stuffed Eggplant Curry) the other day Sanjeev Kapoor's recipe. Things that I changed in the recipe were exclusion of Peanuts since I am not a Peanut fan and used only 1/4 cup oil !!

Both will be made again and again!

Aloo Paratha (Flat Bread stuffed with Spicy potatoes) Moms recipe.

Ingredients:

Stuffing

• 2 medium potatoes
• 1 or 2 Serrano chili finely chopped( depending on the spice level you want)
• 1/2 teaspoon salt or to taste
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 cup cilantro leaves chopped
• 1/2 teaspoon black pepper
• 1 inch ginger finely chopped

Dough

• 2 cups whole wheat pastry flour
• 1 cup all purpose flour
• 1/2 cup whole wheat pastry flour for use during kneading and rolling
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon red chili powder or black pepper
• 1/2 teaspoon carom seeds( ajwain)
• 1/2 teaspoon coriander powder
• 1 teaspoon oil
• 1 cup water

Cooking:

• 1-2 teaspoon oil

Directions:

1. Boil the potatoes till nicely cooked and soft.
2. Peel and mash them to a smooth mash.
3. Add in everything else and mix well and keep aside.
4. For the dough, mix in everything and knead to a soft dough. Keep aside for 5 minutes
5. Knead dough again and make into balls. I got about 8 balls of about 2/3 size of my palm. Make balls depending on the size of the flat bread you want.
6. Take one ball and roll it out to 8 inch circle. While rolling keep the center thick and the edges thin.
7. Put 2 tablespoon stuffing in the middle.
8. 
9. Fold up opposite sides to form a rectangle or square.
10. 
11. Roll it out slowly using flour to get about 1/8 inch thick paratha.
12. Cook it on a hot flat pan on medium high heat.
13. 
14. Turn it after 2 minutes and apply 3-4 drops of oil to the cooked side.
15. Repeat on the other side.
16. Cook for another 2 minutes on both sides or until paratha looks crisp. golden and brown.
17. 
18. Serve hot with curd and indian pickle!

Baghare Baingan and sizzling Aloo Paratha!

Things I have to try this Holiday Season!

I have to catch up and try so many things before this year ends..

Spicy Cookies

Orange and Clove snowball cookies

Porkys , chocolaty and salty variations

Holiday Breads like Panettone and Stollen

Some gingerbread recipes

Macarons .. maybe..

Too few days and too many things!

Ginger Cherry cupcakes !

A simple super gingery cupcake.. right in time for the festive season!

Half packet yellow cake mix, 1/2 cup oats, 1/2 cup chopped crystallized ginger, 1 Tablespoon fresh grated ginger, 1/2 cup candied cherries, 2/3 cup milk, 1/4 cup oil and 1 egg. Mix it all up till just about combined. Drop spoonfuls in muffin pan and bake for 20 minutes!!

Holiday Fruit cake

Oops forgot to take pictures of my super tasty fruit cake! Will make this again this week and put up some nice pictures!

Its been crazy these last 2 months.. First the neighbors water leak.. then a month later the reconstruction to fix the damage.. then a week later hubby's ACL surgery and then a month of hubby seva(care). Finally hubby started behaving normally 3 weeks back and i decided to get a foster dog:). So last week of november went in foster duties. He got adopted last Saturday, so now I am relatively free and I should start up the baking and blogging again! I have been cooking and baking stuff as well, but its the usual tried and tested stuff.

I tried this Holiday Fruit cake and it turned out really yummy, so heres the recipe!

Ingredients:

• 1 packet yellow cake mix
• 1 Tablespoon orange zest
• 2 eggs
• 1/3 cup oil
• 1/2 cup water
• 3/4 cup brandy or rum
• 1/2 cup amaretto
• 2 cups candied fruits, dried cranberries and raisins

Directions:

• In a small bowl, soak the candied fruits(Safeway Fruit and Peel), cranberries and raisins in 1/2 cup amaretto and 1/2 cup brandy for 2-4 hours
• In a large bowl, mix in the yellow cake mix, eggs, orange zest, oil, water and the remaining brandy or rum. Mix until just about combined.
• Add in the soaked candied fruits and mix lightly.
• Pour the mixture in a greased cake pan.
• Bake at 375 degrees for 30 minutes or until toothpick comes out clean from the middle of the cake.
• Serve with whiskey on the rocks!

Grilled Cajun chicken with alfredo cajun pasta

Ingredients:

Cajun chicken

• 2 chicken breasts or 4 chicken tenders
• 3 teaspoons cajun spice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 Tablespoon lemon juice
• 2 teaspoons oil

Alfredo Cajun Pasta

• 2 cups bowtie pasta
• 1 cup alfredo sauce
• 2 teaspoon cajun spice
• 1 medium tomato chopped
• 1 medium onion chopped
• 3 cloves of garlic finely chopped
• 1 bell pepper chopped
• 1/2 cup green peas
• 1/2 cup carrots chopped
• salt to taste
• 1 teaspoon chili flakes
• 2 teaspoons olive oil

Directions:

1. Place chicken in bowl and add in al the spices and lemon juice. Rub the spices in and let the chicken sit for atleast half an hour.
2. Heat bbq grill or a stove grill pan and grill the chicken on both sides till well done.
3. Slice the chicken breasts or tenders and keep ready to put on the pasta before serving.
4. Prepare the pasta according to package instructions and keep ready.
5. In a large pan, heat the olive oil on medium heat and add onions and garlic.
6. Once the onions are golden, add in the rest of the vegetables and salt and let cook for 5 minutes.
7. Add in the pasta and the alfredo sauce and mix well.
8. Add in the cajun spice and chili flakes and mix well.
9. Cook on low heat stirring frequently,till the sauce starts to bubble.
10. Serve hot topped with freshly grilled cajun chicken.