Cheese Methi Paratha

Another variation in paratha that uses some greens along with cheese

Makes 12-14 Parathas

Preparation Time: 30 Minute

Cooking Time: 30 Minute

Ingredients

1.5 cup whole wheat chapatti flour

¾ cup corn flour

2-3 cup methi leaves

1 tbsp ginger-chili paste

2 cloves of garlic, minced

1 tbsp oil

¼ tsp turmeric powder

¼ tsp red chili powder

½ tsp sesame seeds

¼ tsp garam masala

2 tbsp curd

¼ cup shredded cheddar

Wheat/rice flour for dusting

Oil for making paratha

Procedure

1. Finely chop methi leaves, wash and keep them aside

2. Mix both flours, sieve using oil and add all spices

3. Add curd and methi leaves and knead soft dough

4. Divide dough in balls, roll it, add cheese stuffing and roll into a paratha

5. Serve hot with pickle/curd/chutney

Laddoo

I have never been a big fan of these laddoos. Though as a part of tradition, we’ll have them at least twice a year – Holi and Ganesh Chaturthi. But HE has got sweet tooth, so finally I had to learn making them. I like them better made with jaggery than sugar. In 3 years, made them thrice, but every time there is a little improvement and this time I guess they were nearly perfect.

Makes about 8 medium laddos

Preparation Time: 15 Minute

Cooking Time: 45 Minute + cooling time

Ingredients

1-cup Whole Wheat Chapatti Flour

¼ cup Coarse Soji

2 tbsp oil to sieve the flour

¾ cup finely chopped jaggery

¼ cup Ghee (This is approx.)

½ tsp Cardamom Powder

1 tbsp Grated Coconut

1 tbsp Poppy Seeds

Procedure

1. Mix wheat flour and soji and sieve them thoroughly

2. Knead a hard dough, divide in equal balls and fry them on low flame until they turn light pink

3. Let them cool down for at least an hour

4. Grind them to coarse mixture, add cardamom and coconut

5. Heat ghee in skillet, once it’s hot enough to emit the smell, turn off the heat

6. Add jaggery, stir it and add it to flour mixture

7. Add more ghee if required

8. Make laddoos and roll them in poppy seeds

Baby Potato Curry

I have always loved this dish especially prepared by mom. We do not get white fresh baby potatoes that often and frozen ones do not work well. Until now I was always under impression that red potatoes taste sweet and hence cannot be used to make spicy curry. Then recently when I had Dum Aloo at friend’s place using red baby potatoes and I could not wait to make this dish.

Serves 4-6

Preparation Time: 5 minute

Cooking Time: 30 Minute

Ingredients

1 LB baby red/white potatoes

Dry Spices

Salt, Sugar, Aamchur, Turmeric, Red Chili Powder, Garam Masala

For Tampering

2 tbsp oil

½ tsp Mustard Seeds

½ tsp Sesame Seeds

Pinch of Asafetida

2 pc Green Chili, thinly sliced

½ tsp Udad Dal

7-8 Curry Leaves

For Garnishing

Coriander Leaves

Procedure

1. In a large pot, bring water to boil and cook potatoes covered until tender

2. Let potatoes cool down for a while and peel them

3. Heat oil in skillet, add all ingredients for tampering in the order mentioned and then add dry spices

4. Add potatoes, give a gentle stir and turn off the heat

5. Garnish with coriander leaves

Mexican Corn Dip

We tasted this dip first time at Chevy’s; this was my first experience with authentic Mexican food. This was severed as a side with enchiladas. We loved the taste but then it never occurred to me to try it at home. Then couple of days back, I was making Mexican Pizza and desperately looking for some side dish which would also serve as a dip for chips.

Yields about 2 cup

Preparation Time: 15 Minute

Cooking Time: NIL

Ingredients

1 11 oz can mexicorn

3 tbsp sour cream

6 tsp mayo

1/4 cup shredded cheddar

2 tbsp scallion, finely chopped

1 tsp chopped jalapeno

4-5 pc chopped olives

1/4 tsp cumin powder

1/4 tsp sugar

Salt and pepper

Procedure

1. Drain corn and pat dry with towel

2. In a bowl, mix mayo, sour cream, cheese, jalapeno, salt, sugar, pepper and cumin powder

3. Add corn this mixture

4. Garnish with scallion and olives

5. Chill it for at least for 2-3 hours before serving

This is an excellent dip choice to serve a large group, works great as an appetizer with chips.

Chocolate Banana Cake

Long weekend has started and before HE was home, I wanted to make something special. Recently, I did not bake anything and thought to make the cake. No milk, egg or condensed milk, this could not be any simpler. Plus, I used ripe banana to replace sugar quantity. Initially I thought, using water instead of milk would make the cake dry, but that is not the case. It came out perfectly soft and moist.

Makes one 9” cake

Preparation Time: 15 Minute

Cooking Time: 45 Minute

Ingredients

2 cup all purpose flour

1 and 1/3 cup sugar

2/3 cup cocoa powder

1and ½ tsp baking soda

¼ cup melted unsalted butter

1 cup hot water

1 tsp vanilla extract

1 cup mashed banana (about 1 and ½ ripe banana)

2 walnuts, roughly chopped (Optional)

Procedure

1. Grease the baking tray and pre-heat oven at 350 F for about 8-10 minute

2. Mix flour, sugar, cocoa and baking powder and keep them aside

3. Gradually add wet ingredients – water, butter and vanilla

4. Make banana puree with little water and add to flour mixture

5. Whisk thoroughly and pour batter to baking tray

6. After 10 minutes, add chopped walnuts

7. Bake about total 40-45 minute, until toothpick comes out clean

8. After 10-15 minute, take out the cake out of tray and let it cool down on cooling rack for 30-40 minute

9. Cut into pieces and refrigerate