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Baked Beans have been a camping favorite, it seems, from the beginning of time…..but with this recipe, we take them to a whole new level. An Uncle of our’s introduced it to our family years ago and with a few tweaks and changes, it has been our family favorite “quick lunch” for many many years. Using Vegetarian Baked Beans makes it a super healthy, protein packed, lunch for vegetarians. With a few adjustments, it is a winner with kids as well. This visually appealing open sandwich, with its perfect blend of sweet, tang and spice, is sure to please everyone.
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I was pleasantly surprised this weekend when I watched Chak De India, starring Shah Rukh Khan (Director: Shimit Amin; Producer: Aditya Chopra). Not being a big sports buff myself, I was a little reluctant to see a movie about a bunch of misfit women trying to play hockey.
The story revolves around defamed ex-hockey player Kabir Khan (Shah Rukh Khan) and his monumental attempt to redeem himself in front of his country. (more…)
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Aloo Parathas (Parantha) are a staple dish in many Indian households. Warm flatbread stuffed with a spicy potato mixture, Aloo Parathas can be enjoyed with yogurt, pickle or with any curry. The chapatti and vegetable “all in one” design of Aloo Parathas make them a great meal on the go all by themselves. Pack some in the kids’ lunchboxes or for you “soccer Moms”, take some in the car with you for a quick snack in between activities. Try this simple and healthy recipe!
Ingredients:
For Dough:
Whole Wheat Flour - 1 1/2 cups
Salt – 1/4 tsp
Oil – 3 tsp
Water – 1/2 cup
Dry Flour in a plate – for rolling
For Filling:
Potatoes- 2 large, boiled and peeled Onion – 1/2 small, finely chopped Chaat Masala – 1 tsp Red Chili Powder – 1/4 tsp or to taste Salt – 1/2 tsp or to taste Cilantro - 5 sprigs, finely chopped Spray Cooking Oil – for pan frying
Method:
Prepare dough according to Paratha/Chapatti recipe/video from ShowMeTheCurry.com and keep aside.
Mash or grate boiled Potatoes. Grating prevents lumps.
In a medium sized bowl, add Potatoes with remaining filling ingredients and mix well.
Keep a tava or skillet on the stove at medium to medium high.
Divide dough into equal size balls (approximately 8).
Divide Filling into equal size balls (approximately 8).
Roll out one dough ball into a 3-4 ” disk.
Place a Filling ball on the center of the disk and fold the dough around the Filling ball, completely enclosing it. Pinch the dough ends together.
Flatten the stuffed ball and dip it into the dry flour on both sides.
Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
Place the rolled paratha on the heated skillet and cook until bubbles start to appear.
Start to roll the next paratha while one is cooking to get a process in place. This is a great time saver.
Once bubbles appear, flip the paratha over and lightly spray it with cooking oil.
Allow this side to cook for 30 seconds and flip it over once more. Again, lightly spray with cooking oil.
Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
Serves 4.
Tips:
Health tip — When rolling the paratha, we try to use minimal dry flour to prevent too much oil from soaking into the paratha.
There can be many different stuffings for parathas. Be creative and look out for more recipes coming soon.
Parathas and Chapattis freeze well. Just cook them without oil and freeze (placing wax paper in between each paratha). When ready to use, defrost and re-heat the paratha using oil to freshen up the taste.
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Aloo Parathas (Parantha) are a staple dish in many Indian households. Warm flatbread stuffed with a spicy potato mixture, Aloo Parathas can be enjoyed with yogurt, pickle or with any curry. The chapatti and vegetable “all in one” design of Aloo Parathas make them a great meal on the go all by themselves. Watch this video and try this simple and healthy recipe!
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This recipe for Kosambri or Shredded Carrot Salad most probably originated in the southern parts of India but has been adapted all over. The natural sweetness of carrots mixed in with the tanginess of the lemon juice makes Kosambri one of the tastiest ways to eat raw carrots. Try this recipe and enjoy the health benefits of carrots – an A+ vegetable!
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Sevia Kesari, an Indian Vermicelli dessert (aka Sukhi Sevia or Eid ki Sevia) is just as delicious as it is easy to make. It is a wonderful twist and healthy alternative to Suji ka Halwa, which uses a lot more ghee. Hope you enjoy this dessert as much as I do!
Ingredients:
Vermicelli – 1/2 cup
Ghee ( Clarified Butter) - 1 tsp
Sugar – 1/4 cup
Water – 2 cup
Cashews – 1 tbsp, broken pcs.
Golden Raisins – 1 tbsp
Kesar ( Saffron) – few strands
Method:
Melt the Ghee in a wok on Med-high flame.
Roast the broken Cashew pieces in the ghee till they turn golden.
Once golden, remove the Cashews from the wok and keep aside.
In the same wok, roast the Vermicelli, stirring constantly until it turns golden. Be careful not to burn it.
When golden, add water and mix. Cover and let it cook, stirring occasionally.
When the water has evaporated down to 1/4th of the original, uncover and add Sugar.
Mix well and add the Kesar, Raisins and the fried Cashews.
Mix till the water totally evaporates and remove the flame.
Serve hot and enjoy! Serves 4.
Tips:
Saffron, Cashews and the Raisins are all optional. The sevia taste wonderful anyway.
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Raja Special is a great Indian appetizer that is synonymous with clubs, bars and drinks. It’s amazing what some onions, lemon juice and some spices can do to dress up the already popular peanut! It is a great make-ahead appetizer for parties. Raja Special is also known as Masala Peanuts…enjoy!
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Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It’ll be worth your while! Although we refer to this recipe as Chapatti in the video, this is actually a Paratha recipe. The difference between the two is that Chapattis are cooked without oil whereas Parathas are pan fried
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Adai, the way I make it, is packed with protein and makes an excellent snack, school-lunch and an equally good meal. It can be served with Coconut Chutney, Butter, Sambar or for some, Jaggery! It is quick to make and unlike Dosa, it does not require as much pre-planning.
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