Stuffed Aloo Paratha | How to Make Aloo Parathas | Weekend Breakfast Recipe Ideas

Aloo Paratha is a very popular breakfast recipe in most North Indian households.

Even though we love parathas, they are not a regular thing in my house. They make an appearance on the dining table once or twice a month and that too when I run out of veggies in my pantry. But, we like to have parathas for breakfast when we are travelling or are on a vacation and want to have a filling meal.

When I was thinking about what to post for the 3rd day of  'Special Weekend Breakfast' theme for BM#79, I realised that I have never posted a paratha recipe on this space. So naturally, I decided to post the recipe for one of the most popular parathas that are made in most homes as a special weekend breakfast. It's none other than Stuffed Aloo Paratha.

Let's check out how I make it -

Stuffed Aloo Parathas

Ingredients:

1½ cup whole wheat flour.
Pinch of salt
Water to knead the dough.

For the filling:

2 medium potatoes, boiled, peeled and crushed
¼ cup of cooked green peas, slightly crushed
1 green chilli, minced
1 tsp grated ginger
2-3 tbsp chopped coriander leaves.
1 tbsp oil
½ tsp red chilli powder
1 tsp jeera
½ tsp amchur
½ tsp garam masala
salt as per taste

Ghee or oil for shallow frying

Process:

1. In a large bowl, add whole wheat flour, salt and knead the dough using water as needed. Cover the dough and let it sit for at least 15 mins before you proceed with rolling.

2. Heat a pan and add oil. When the oil is heated, add the cumin seeds, minced green chillies and grated ginger. Add the crushed green peas and the mashed potatoes and all the spices and seasoning. Give the mixture a good stir. Add chopped coriander leaves and mix again. Heat it for another 2-3 minutes and then turn off the gas. Take the pan off the gas and let the mixture cool completely before using them to fill parathas.

3. In order to make parathas, take the dough, knead it for a few seconds and divide the dough into 6 to 8 equal sized dough balls.

4. Using some dry flour roll the dough ball into a roti about 3cm in radius. Place 2-3 tbsp of the prepared filling in the middle. Join the edges and close it forming a ball. Roll it again about 6 cm in radius.

5. Meanwhile, keep a tava for cooking the paratha on gas flame. Place the rolled paratha on the tava, when one side is done turn it over and heat on the other side. Brush ghee on the top and turn it over. Brush ghee on the other side as well. Apply pressure with a turning spoon to ensure even cooking.

6. Repeat the same with rest of the dough balls.

7. Serve the parathas with pickle and yoghurt. Enjoy them hot.

Looking for more Weekend Breakfast Recipe Ideas, check out

Bombay Masala Sandwich Recipe

Paneer Veggie Grilled Sandwich Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Paneer Veggie Grilled Sandwich Recipe | How to Make Paneer Veggie Grilled Sandwich | Weekend Breakfast Recipe Ideas

Paneer Veggie Grilled Sandwich #Recipe

Paneer Veggie Grilled Sandwich is a lip-smacking, easy to make sandwich. With just a handful of ingredients, you can have a filling dish for breakfast in under 30 minutes.

Can you resist the taste of golden, crisp, grilled sandwich with a cup of hot tea?

Grilled sandwiches are a regular fare during weekends in my house. So, on the 2nd day of Week#4 of BM# 79 under my chosen theme of 'Weekend Breakfast Ideas', I am sharing the recipe for a much loved Paneer Veggie Grilled Sandwich. I use freshly made homemade paneer in making the filling for this sandwich. However, you may use grated ready to use paneer also and it will make the process faster.

Let's checkout the recipe below:

Paneer Veggie Grilled Sandwich

Ingredients:

8 brown bread slices

For the filling:
1/4 cup freshly made paneer
3 tbsp chopped capsicum
1 small carrot, grated
1 small green chilli finely minced
2 tbsp chopped coriander
Salt and pepper to taste

1 tsp tomato sauce

To assemble:
green chutney
tomato ketchup
butter to grease

Method:

1. In a bowl, add all the ingredients for the filling and mix. Taste for seasoning and adjust accordingly. Set aside.
2. Apply butter on one side of each bread slice. On the unbuttered side of 4 bread slices apply green chutney and on the remaining 4 slices apply tomato ketchup.
3. Take the slices with green chutney side up and spread the prepared paneer filling. Cover with the bread slices smeared with tomato ketchup with buttered side up. Repeat the same with the rest of the bread slices.
4. Grill them on a sandwich maker till golden lines appear on both sides. Slice them into two halves.
5. Serve hot with ketchup and green chutney and a cup of hot masala chai. Enjoy!

If you like sandwiches check out my Bombay Masala Sandwich Recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Thank you for stopping by! Cheers!

Club Kachori Recipe | How to Make Club Kachori | Special Weekend Breakfast Recipe

Club Kachori #Recipe

Club Kachori is a quite a famous weekend breakfast dish from the city of Kolkata.

Anyone who has lived in Kolkata for a while will know about this quite popular weekend breakfast dish - Club Kachori. This dish is DH's favourite and whenever he is in Kolkata, he doesn't miss to indulge gorging on it for breakfast at a popular snack shop in the locality.

For the uninitiated, the name of this dish can be a little misleading. The kachoris here are not like the khasta kachori which are well known all over India; they are more like bite-size puri. But, there is a difference. Into the dough of these kachoris, goes coarsely urad dal paste, suji, little chilli and ginger paste and some hing which gives it its characteristic taste

These kachoris as deep fried and are served with a spicy potato curry. In some places, pumpkin is also added to the curry. Panchporan - a Bengali whole spice mix added to this curry, makes it taste a little different from the regular potato curry.

Typically, maida is used to make the kachoris, but at home, I use atta (chapati flour) to make them.
Without much ado, let's check out how to prepare Club Kachori Kolkata style.

This is the first recipe I am posting under Weekend Breakfast Theme of BM#79

Club Kachori Recipe

Ingredients:

For the Kachori/Puri

2 cups atta
¼ cup suji/semolina
2 tbsp oil
¼ cup urad dal washed and soaked in water for at least an hour
¼ tsp hing/asafetida
1 tsp chilli paste
1 tsp ginger paste


For the Potato Curry:

6 medium-size potato, boiled, peeled and chopped
2 tomatoes, blanched, peeled and pureed
2 cloves of garlic, grated
1 green chilli, chopped
1 tsp ginger paste
2 tbsp oil
1 tsp cumin seeds
¼ tsp hing
½ tsp each of sauf, methi seeds, ajwain, kalonji and rai (panchporan)
1 red chilli
½ tsp turmeric powder
1 tsp red chilli powder, or to taste
2 tsp coriander powder
Salt to taste
½ tsp amchur
½ tsp garam masala
1 tsp kasuri methi
Handful of coriander leaves

Process:

1.       Drain the soaked urad dal and grind coarsely in a grinder. In a mixing bowl, add the coarsely ground urad dal paste, atta, suji, oil, hing, salt, chilli and ginger and using water as need, knead a firm dough. Cover it and set it aside.

2.       To make the potato curry heat oil in a pan, add hing, jeera, red chilli, green chilli, ginger and garlic and sauté for a few seconds. Now add sauf, methi seeds, ajwain, kalonji and rai and stir so that they start crackling. Now add the tomato puree. Cook for about a minute and then add the chilli powder, turmeric powder, salt, and coriander powder. Cook for a couple of minutes. When you see oil leaving its side, add the potatoes. Stir. Now add 1 cup of water. Stir and bring it to a boil.

3.       When it comes to a boil, the gravy will also start thickening, add garam masala, amchur and crushed kasuri methi and stir. If needed add little more water, cover and bring to a boil.

4.       Check for spices, adjust if needed. When done, add chopped coriander leaves and take it off the flame.

5.       In order to make the kachori/puri, divide the dough into small balls (little bigger than marbles). These kachoris are about 2 inches in diameter.

6.       Roll them into thick rounds (little thicker than puri). Thin ones do not puff well.

7.       Heat oil in a Kadhai and when the oil is heated enough, fry them 2-3 at a time (depending on the size of your Kadhai) on high heat. When it is brown on one, flip and fry the other side for a few seconds. Drain them on paper towel. Repeat the process till you have used all the dough.

8.       Serve the potato curry with these hot kachori/puri along with a dollop of achar, sliced onion and some tomato and cucumber slices for a filling weekend breakfast/ brunch.

Notes:

1. Do not roll them too thin or too big, else they will not puff well.

2. Always fry these kachoris on a high heat, it helps them in puffing. Once they puff up, you can lower the heat and fry till they are golden.

Looking for more Weekend Breakfast Recipe Ideas, check out
Bombay Masala Sandwich Recipe
Paneer Veggie Grilled Sandwich Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Penne Pasta in Red Sauce with Veggies Recipe | How to Make Penne Pasta in Red Sauce with Veggies | Italian Recipes

Penne Pasta in Red Sauce with Veggies #Recipe 

Penne Pasta in Red Sauce with veggies is a regular dish in my household. On days when I am not in the mood to cook an elaborate Indian meal with roti, subji, dal and chawal, it comes to my rescue. They not only make for a filling meal but can be made relatively faster. The recipe I am sharing today is that of penne pasta in the red sauce along with some veggies. I have added just capsicum and sweetcorn, but if you are not pressed for time, you can add many more veggies - anything that catches your fancy.

I always prefer to bake my pasta for the final cooking. First I boil the pasta in water till they are just done. When the sauce is ready and I toss in the pasta, cook on stove top for a couple of minutes and then transfer it all in a casserole, top it with cheese and bake it for 15-20 minutes. I think this way flavour of the sauce seeps into the pasta making it taste great.

I am sharing this recipe under Summer Casserole Dishes Theme of Week#2 of BM#79.

Penne Pasta in Red Sauce with Veggies Recipe

Ingredients

2 cups cooked penne pasta

1½ cup fresh tomato puree

¼ cup tomato ketchup

¼ cup finely chopped onions

1 tsp garlic paste

½ cup chopped capsicum

½ cup boiled sweet corn 

Salt to taste

1 tbsp sugar

2 tbsp oil

2 tbsp butter

2 tsp dried oregano

1 tsp dry red chilli flakes

¼ to ½ cup grated cheese

Process:

1. Heat oil in a pan. Add the butter, followed by chopped onion and garlic and sauté on a medium flame for 2 minutes.

2. Add the chopped capsicum and cook it covered on a medium flame for 2 to 3 minutes. Add the fresh tomato puree and salt and cook it for 5-7 minutes. Stir in between.

4. When it looks a bit cooked, add tomato ketchup, oregano, chilli flakes and sugar. Stir well and cook on a medium flame for about 7 to 10 minute. The red sauce should be nice and thick by now.

5. Add the cooked pasta, boiled sweet corn and gently toss everything and cook on a medium flame for 2 more minutes. The pasta should be well coated with the sauce.

6. Transfer the pasta in a casserole that has been pre-greased with butter. Top it with grated cheese and bake it in a preheated oven at 180 C for 15-20 minutes. Serve hot. Enjoy!

Notes:

1. You can add any other veggies of choice like broccoli, mushrooms, baby corn, etc.

Looking for a dessert ides to go with this meal, check out my molten lava chocolate cake.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

Lebanese Beans Salad | How to make Lebanese Beans Salad | Salad Recipes

Lebanese Beans Salad #Recipes

Lebanese Beans Salad is a simple, flavourful salad but is power packed with protein. Beans are extensively used in Lebanese cuisine and this salad is one of the great ways to add some veggies and beans to your diet.

I was very much hoping that I would be able to keep up with my schedule for the blogging marathon this month. I had been taking part in it since last 2 months so that I could keep this blog running. But, this month my schedule went haywire. A little lack of planning on my part and some unexpected writing assignments that came my way kept me busy and this little space was ignored. I am going to make up for it and will be posting my recipes here now.

My chosen theme for week #1 is Lebanese cuisine and as a part of it, I had posted my version of Fattoush Salad and a recipe for Hummus (without Tahini). The third and final recipe for the 1st-week theme is this 'Lebanese Beans Salad'.

Let's check the recipe now.

Lebanese Beans Salad

Ingredients:

1 cup boiled chickpeas
1 cup boiled red kidney beans
1 large onion, finely chopped
2 tomatoes, cut into chunks
1 medium cucumber, peeled and cut into chunks
a handful of coriander leaves, chopped
a handful of mint leaves, chopped

For the dressing
Juice of 1 lemon
2-3 tbsp olive oil
1 clove garlic finely crushed
salt and pepper to taste

Process:

1. Mix all the ingredients of the dressing in a bowl and whisk nicely.

2. In a large bowl add the salad ingredients and drizzle over the dressing. Shake well so that the dressing is well incorporated.

3. Cover the bowl and let it rest for at least half an hour in the refrigerator. Take it out, shake it and serve.

Notes:

1. If you are using canned beans, make sure you rinse them well with water before adding to the salad.

2. When using dried beans, soak the beans overnight and cook separately in a pressure cooker till they are thoroughly cooked but not mushy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79