Aloo Paratha

Aloo Paratha is an Indian flat bread made of whole wheat flour stuffed with potatoes. It is perfect for a weekend breakfast or brunch. Potato dishes are my husband's favorite. Literally any dish I make with potatoes, he just loves it. Pair this paratha with yogurt or a mango pickle. A must try!!

Prep time: 10 minutes + 20 minutes for boiling the potatoes
Cooking time: 30 minutes
Serving: 4 (8 parathas)

Ingredients:

For the Dough:

• 1 1/2 cups whole wheat flour
• 1 tablespoon melted ghee
• salt to taste

For the Stuffing:

• 4 potatoes boiled, peeled and mashed
• 4 green chilies, minced
• 1 inch ginger, grated
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon pomegranate seed powder (anar dana powder)
• 1/2 teaspoon garam masala (optional)
• 1/3 cup fresh green coriander leaves, chopped
• Pinch of sugar
• 1 teaspoon cumin seeds
• 2 teaspoons ghee or oil and some additional oil or ghee for cooking and greasing
• salt to taste

Ingredients:

1. Mix the flour, ghee and salt in a bowl and mix well. Add enough water and knead into a semi stiff dough. Cover and let it rest for 10 minutes
2. Boil the potatoes. Once boiled, peel and mash
3. Heat 2 teaspoons ghee/oil in a broad nonstick pan and add the cumin seeds. When seeds crackle, add the green chilies, ginger, and sauté on a medium flame for 30 seconds
4. Add the potatoes, chili powder, turmeric powder, garam masala, pomegranate powder, sugar and salt. Mix well. Add green coriander leaves, mix and let it cool
5. Divide the stuffing into 8 equal portions and keep aside
6. Now divide the dough into 8 portions. Take one portion and roll the dough into a three inch diameter
7. Place one portion potato mixture on the dough and again make it into a ball, seal the edges so the mixture does not come out
8. Flatten this ball, sprinkle a little flour and with a rolling pin create approximately a six inch diameter
9. Heat the tawa/griddle, place the rolled paratha on it, and cook on a medium heat for two to three minutes. Flip it and pour half of a teaspoon ghee/oil. Spread it on the paratha and shallow fry over low heat
10. Flip it again, pouring half of a teaspoon ghee/oil on other side. Cook on low heat until golden brown. 
11. Follow the same steps for the remaining dough and stuffing.
12. Serve hot with fresh yogurt, fried chili and mango pickle

Aloo Paratha

Healthy Mexican Lettuce Wraps

My family loves Mexican food, but sometimes it becomes too heavy. We decided to use lettuce as an alternative to taco shells. It is a full of protein and very little carbs. I know wrapping beans and veggies in lettuce probably doesn't sound like the most exciting way to serve it, but believe me you'll agree that tacos are all about fillings and toppings. Take away the taco shell, and you still got amazing flavors. When I made this dish my family just loved it, I hope my followers will like it too!


Prep time: 10 minutes
Cooking time: 15 minutes
Serving: 4

Ingredients:

For Black Beans:

• 1 15 oz. can black beans, rinsed and drained
• 1 small onion diced
• 2 cloves garlic minced
• 1 jalapeno minced
• 1 tablespoon olive oil
• 1 1/4 teaspoon ground cumin powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh lime/lemon juice 
• Salt to taste

For Salad:

• 8 leaves of romaine lettuce
• 1 cup red onions diced
• 1 cup plum tomato diced
• 1 cup avocado diced
• 1/2 cup green capsicum
• 1/2 cup red capsicum
• 4 jalapeno sliced
• 1/2 cup spring onion
• 1/2 cup coriander leaves
• 4 teaspoon lime juice to sprinkle
• Black pepper and salt to taste
• 1/2 cup Mexican cheese (optional)

Directions :

1. To make beans place a skillet or pot over medium high, add oil, add diced onion, cook while stirring until soft
2. Add minced garlic, jalapeno, salt and black pepper, saute for 1 minute
3. Add black beans and cumin powder, stir for few minutes (3 to 4 minutes)
4. Squeeze the lemon juice on the top, stir and beans are ready to serve
5. Mix all the veggies in a bowl, add black pepper, salt and coriander leaves except lettuce
6. Place lettuce on a plate, in a center pile the beans mixture, lay on beans all the veggies. sprinkle the lemon juice and add fresh salsa on the top
7. Lettuce wrap is ready to serve

Notes:

You can also add fresh guacamole, sour cream and tofu.

For salsa check the out this Homemade fresh salsa. For Jain minus the onion and garlic, and still the taste will be yummy.

Easy Guacamole

Simple homemade guacamole, easy and full of flavor. Haas avocados make the perfect guacamole, because they are extra rich and creamy. All you need for guacamole is ripe avocados, salt, a little lime juice, chopped green coriander leaves, jalapeños, onions, tomatoes, capsicum and some seasoning.


Prep time: 10 minutes
Making time: 10 minutes
Serving: 4


Ingredients:

• 4 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 2 plum tomatoes, seeded and diced
• 2 jalapeño pepper, seeded and minced
• 1 small onion, diced
• 1/4 cup red capsicum, diced
• 1/4 cup green capsicum, diced 
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin/jeera powder
• 2 tablespoon chopped fresh green coriander leaves
• 1/2 teaspoon ground black pepper
• salt to taste (sea salt / kosher salt )

Directions:

1. In a large bowl place the scooped avocado pulp and lime juice, mix to coat
2. With fork mash the avocados, add salt, black pepper and cumin powder
3. Add diced tomatoes, onion, jalapeño, red and green capsicum, garlic and coriander leaves and mix lightly
4. Guacamole is ready to serve with chips or with any Mexican dish

Notes:

If you have a Mortar and Pestle, you can make and serve the guacamole in the mortar. For Jains, omit onion and garlic.

Fresh Homemade Tomato Salsa

This homemade salsa is very easy to make and it is very tasty. It goes great with your favorite chips and it gets better as the flavors blend. It's another family favorite! This salsa is amazing with summer freshness.



Prep time: 10 minutes
Serving: 4

Ingredients:

• 4 plum tomatoes (chopped)
• 1 medium red onion (peeled)
• 3 jalapeño peppers
• 2 clove garlic 
• 1/2 teaspoon ground cumin/jeera powder
• 1 teaspoon red chillie powder
• 1/2 cup fresh green coriander leaves
• 1/2 teaspoon ground black pepper
• 2 tablespoon of fresh lime or lemon juice
• Pinch of sugar to balance it out acidity 
• salt to taste

Directions:

1. Add all ingredients in a food processor
2. Pulse until desired consistency 
3. Serve in a bowl with chips or as a topping to your favorite Mexican dishes

  

Notes:

You can make it chunky or as smooth as you want. You can also adjust the heat by adding more or less jalapeño. For Jains, blend everything in the food processor minus onion and garlic. Add cooked corn and diced pineapple instead. Taste will be very good.

Whole Wheat Jain Pizza

This is a special Jain recipe as there is no yeast, no rennet, or any cultures. I made this pizza completely from scratch --- pizza base to the sauce to the cheese.

I learned the cheese recipe from a Jain fast food recipe. I suggest making the cheese one day in advance. I used whole wheat flour instead of white flour and there is no yeast in the pizza dough. The tomato sauce is also homemade. Enjoy the homemade pizza!


Prep Time: 20 minutes (Cheese: 20 minutes; 1 day in advance)
Cooking Time: 30 minutes
Serving: 4

Ingredients:

For Pizza Dough: (it will make two 10" pizzas)

• 2 1/2 cup whole wheat flour
• 2 3/4 teaspoon baking powder
• 1 tablespoon olive oil
• Salt to taste
• 1 cup water approximately 

For Tomato Sauce: (it will make 1 1/2 cup sauce)

• 6 plum tomatoes boiled, peeled and crushed (boiled for two minutes)
• 1 teaspoon dry oregano
• 3 to 4 fresh basil
• Pinch of salt
• Pinch of sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon red chilli flakes
• 2 tablespoon olive oil

For Cheese: (it will make 12oz. cheese)

• 1 1/4 cup paneer
• 1 1/3 teaspoon white flour
• salt to taste
• Pinch haldi/turmeric powder
• Six teaspoon ghee (purified butter)
• Cheesecloth or muslin

For Toppings:

• 1/2 cup sliced green capsicum (long strips)
• 1/2 cup sliced red capsicum (long strips)
• 2 sliced jalapenos

Directions:

1. To make the sauce, heat the oil in a saucepan, add crushed tomatoes and add all other ingredients.
2. Stir well and bring to a simmer on a low flame. Stirring often for at least 15 minutes and cool down
3. To make the cheese, you first need to make paneer. First, boil milk (whole milk 1/2 gallon).
4. When the milk comes to rise, add two tablespoon lemon juice
5. Turn off the stove, the milk should begin to curdle, immediately in a muslin or cheesecloth drain the curdled milk. Squeeze all the liquid out, and let it cool
6. In a mixer add the paneer, white flour, salt, turmeric powder, and ghee, mix it well
7. Form the cheese into a square shape and put in a refrigerator for five to six hours to set until the cheese is ready
8. To make pizza dough - mix all of the dry ingredients, add water and oil
9. Mix until it forms a ball, the dough should be soft, but not sticky
10. Knead on a flour surface for 2 to 3 minutes, divide in two balls, spray pizza pan with oil and spread the dough in to a 10" diameter
11. To make the pizza, preheat oven to 400 degrees, bake the crust in the oven for five to six minutes
12. Take out the crust from the oven, spread tomato sauce on the crust, top with homemade cheese and vegetables (you can add any veg of your choice) bake it for at least 15 to 20 minutes until golden brown
13. Pizza is ready to serve

HOMEMADE PIZZA BEFORE BAKING

HOMEMADE  PIZZA AFTER BAKING

HOMEMADE CHEESE

SHREDDED CHEESE

HOMEMADE TOMATO SAUCE

Spinach/Palak Pakora Chaat

Spinach pakora chaat is a mouthwatering appetizer. It is perfect for tea time and an easy evening snack. Spinach pakora can be served many different ways. My husband really likes this recipe and enjoys snacking on this at dinner time. A must try.


Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 4


Ingredients:

• 30 spinach leaves (washed and cleaned)
• 1 cup gram flour (besan)
• 3 Green chilli chopped
• 2 teaspoon red chilli powder (1+1 for sprinkle on pakoras)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon carom seeds (ajwain)
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• 1 tablespoon oil + oil to fry
• 1 cup sweet dates and tamarind chutney (check my recipe for sweet chutney)
• 1/2 cup green chutney (check my recipe for green chutney)
• 3 cups beaten yogurt/dahi
• 1 cup gram flour thin sev
• Salt to taste
• 1/2 cup pomegranate seeds
• 1/4 cup chopped green coriander leaves

Directions:

1. Add gram flour to a bowl along with 1 teaspoon red chilli powder, turmeric powder, 1 tablespoon oil, ajwain and salt
2. Mix and add water to make a thin batter, heat oil in a kadai/pan on  medium high heat
3. Dip each spinach leaf in the batter and deep fry until crispy and golden
4. Drain and keep on absorbent paper
5. Keep pakoras on serving plates
6. Pour beaten yogurt on pakoras
7. Drizzle with sweet chutney and green chutney
8. Sprinkle the chaat masala, red chili powder, roasted cumin powder and a little salt
9. Sprinkle some pomegranate seeds
10. Garnish with chopped green chilli, sev and coriander leaves
11. Serve immediately

Fada ni Khichdi/Broken Wheat and Yellow Split Moon Dal ni Khichdi

This dish is a one pot meal with nutritious broken wheat, yellow split moong dal and your choice of vegetables. It is very satisfying and filling meal that provides healthy properties needed to stay fit.

Soaking time: 30 minutes
Prep time: 15 minutes
Cooking time: 15 to 20 minutes

Serving: 4

Ingredients:

• 1 cup broken wheat/ gau na fada
• 3/4 cup yellow split moong dal
• 1 cup diced onions
• 1 cup diced potatoes
• 3/4 cup green peas
• 3/4 cup diced carrots
• 4 green chillies (slit)
• 5 to 6 curry leaves
• 1 teaspoon minced ginger 
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 3 to 4 red dried chillies (boria)
• 2 cinnamon sticks
• 4 cloves
• 4 whole black peppercorns
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida/hing
• 2 tablespoon chopped green coriander leaves
• 1 teaspoon shredded carrots for garnishing 
• 3 tablespoon ghee or oil (I prefer ghee)
• 4 cups of water
• salt to taste

Directions:

1. Wash and soak the broken wheat and yellow moong dal in water for at least 30 minutes. Drain and keep it aside
2. Heat the ghee in a pressure cooker on a medium flame. Add the cinnamon, cloves, cumin seeds, black peppercorns and hing
3. When the cumin crackles, add all the ingredients including the dal and broken wheat
4. Saute for 3 to 4 minutes
5. Add 4 cups of hot water, mix well and cook on medium heat up to 4 whistles
6. Allow the steam to escape before the opening the lid
7. Toss and fluff the khichdi 
8. Garnish with green coriander leaves and shredded carrots
9. Serve hot with Yogurt/dahi, pickle and papad

Notes:

- You can make this dish in rice cooker.

- You can use any vegetable of your choice.

- I like this khichdi little bit like a thick stew. You can make this khichdi according to your liking - thick or little runny. 

- For Jains use green peas, corn, cabbage, long beans and tuver dana/ lilva na dana.