Aloo-Paratha (Stuffed Aloo-paratha)

I made this recipe from Pooja's blog. Thank you Pooja.

We are celebrating the state of Punjab as a part of Regional cuisine of India which is started Lakshimik from “Veggie Cuisine” and Richa from “As dear As salt” is host for this event in July.

Ingredients for making dough:
3-Cups wheat flour,
2-tbsp oil,
Salt to taste,Water to knead.
Method for making Dough:
Step 1: Mix the dry wheat flour with salt and oil properly.
Step 2: Knead with water.
Step 3: Make soft dough, kept for 30 minutes before using.
Step 4: Make a small lemon size balls.

Ingredients for stuffing:
4-boiled potatoes,
2-tbsp finely chopped green chillies,
1-tbsp red chilli powder,
1-tbsp coriander+cumin powder,
1-tbsp ginger paste,
4-tbsp lemon juice,
Salt to taste.
Method for preparing stuffing:
Step 1: Boil the potatoes and peel the skin. Mash the potatoes nicely.Step 2: Mix other ingredients for stuffing in small dish.

Step 3: Add this prepared masala in to mash potatoes and mix well.

Method to preparing Aloo-Parathas:
Step 1: Take one small ball of dough and dust it.

Step 2: Roll a thick roti about 3-inch.

Step 3: Place the stuffing in to middle of the roti.

Step 4: Cover this stuffing with ends of roti.

Step 5: Press gently by hand and turn another side.

Step 6: Dust this ball and roll smoothly up to 6-inch parathas.

Method for frying Aloo-Parathas:
Step 1: Heat thick flat pan and place the aloo paratha on it.

Step 2: Cook for 0ne-minute in low flame.
Step 3: Turn for another side and heat on medium flame until golden patches.

Step 4: Drizzle some oil or ghee on top and flip.

Step 5: Turn repeat for other side.

Step 6: Cook both sides of the paratha till they turn a shade of golden.

Step 6: Serve hot with curd or lemon aachar or green chutney or mango pickle or Tomato ketchup.Note: You also add finely chopped onion, garam masala and finely chopped coriander leaves in stuffing become more tasty.

Gluten-Free Peach Crisp Recipe

Fabulous gluten-free peach crisp.

 

First things first. If you haven't checked out Gluten-Free By Bay's recipe round-up for her food allergy friendly blogging festival: Cooking For Karina, buzz on over and savor the flavors (not to mention a fun cooking video from Freshtopia featuring marinated spagini- yes, you heard me right. And Darling, I have to get one of those julienne peelers, uh, like, yesterday!). I am quite honestly overwhelmed and more than a little embarrassed by the attention.

So here comes a great big goddess smooch to Isaiah, and everyone who shared their wonderful recipes. Thank you all. You're the best. I love you.

You know that, right?

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White Gourd (Bottle gourd /Dudhi/Lauki) Juice

Ingredients:
1-cup Peel white gourd pieces,
1-glass of fresh milk,
4-5 cashew pieces,
Sugar for taste.

Method:
Step 1: Take little water for boiled the pieces of white gourd.

Step 2: Boiled this until they become soft.

Step 3: Then grind this with hand blender.

Step 4: After that add milk and sugar for taste. Also grind for one time to mix well.
Step 5: Serve chilled with cashew pieces.

Notes:
* White gourd is a fruit of the plant belonging to the cucumber family.
* White gourd has much nutritional value like Protein, sucrose, vitamin B1 and B2.

Roasted Vegetable Salsa

Super easy salsa kicks off any party.

Why buy jarred salsa when making your own is so easy? This is a mild and flavorful salsa recipe perfect for those who find fiery fare a tad too harsh. Try it with some crispy Brown Rice Tortilla Chips.

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Sweet Boondi Ladoos

Ingredients for preparing Boondi:
250gm besan flour (gram flour),
1-tbsp baking soda,
Ghee for deep frying.

Ingredients for making ladoos:
50gm Kishmis (Raisins),
50gm cashew (Kaju),
2-cup sugar,
2-cup water,
2-3 drops of edible orange color mixed in 1-tbsp of water.

To prepare the syrup:
Step 1: Boil the water and the sugar together and stir till the sugar melts.

Step 2: Thicken the syrup slightly by cooking it on medium flame for 3-4 minutes more.
Step 3: Add the mixer of orange color. Turn off the flame and keep aside.

Step 4: Soak the raisins in to the water for 5-mintues.
Step 5: After that dry with cotton towel.

To make Boondi:
Step 1: Take a bowl and mix gram flour and baking soda.

Step 2: Add the water for making smooth paste.

Step 3: Making smooth paste of flour and stir well.

Step 4: Heat the enough ghee in a kadhai.
Step 5: Through a round slotted spoon with round slots, pour the gram flour mixture onto hot ghee, a little at a time.Step 6: The surface of the ghee should be covered with very small balls or boondi.

Step 7: Fry until crispy but not brown.
Step 8: Remove from the ghee. While the boondi is still warm place in the prepared syrup.

Step 9: Soak for 1-minutes and remove the boondi from syrup and place it in a dish.

Step 10: After making all sweet boondis and fry the raisins for 10-secounds only.

Step 11: Turn off the flame and mix this raisins into sweet boondis.

Step 12: Cut the cashew in to small pieces and add into boondi. ( you also add almonds pieces)Step 13: Serve hot sweet boondi with dinner or lunch. You also make this dish before one day of party and when you like to serve cook in microwave for 2-minutes.

Step 14: Grease your palms with oil and shape the boondi into small balls.

Mango Jam

Ingredients:

2-big fully ripe mango cubes,
1\2-cup of sugar,
3-tbsp lime juice.

Method:
Step 1: In a heavy bottom pan add mango cubes and start to cook on medium heat. You need a heavy bottomed pan, so that the heat conduction would be better.

Step 2: Stirring continuously for 15 minutes so mango cubes turn into smooth jelly.

Step 3: Turn the flame low and add sugar in it and cook until thick and the proper consistency for a jam.Step 4: After that finally add lemon juice so the nutritious value is remaining. Mix well and cook for just 1-2 minutes.Step 5: Turn off the flame and cool in room temperature.
Step 6: Pour into hot sterilized jars and seal. This jam is store for long time in cool place.

Step 7: The jam could be spread on toast or breads slice.:)

My contribution for the event “Preserve it” hosted my Great Girl Coffee.:)

First time cook jam so I start to search the recipe of jam and get it from Mahanandi site cooking with consciousness. Thank you Mahanandi, first time try your recipe and come out nice. It is very simple and delicious.:)

Note: Use mango pulp (remove skin, cut into slice and use blender) to make mango jam easily.