Aloo Portaha | Popular in North India

Potato is everyone's favourite. This aloo partaha is filling and tasty and when eaten with pickle and curds it taste even better. A must try!!.With North Indians Alooo Portaha  is extremely popular in north india, these are best eaten with chilled yogurt and your favorite pickle or chutney.

Ingredients:

For Dough:-
3 cups atta / whole wheat flour
Just over 1/2 cup water
2 tsp salt (or to taste)
A few drops of oil

For Aloo Filling:-
3 medium sized potatoes
2 tsp red chilli powder
1 tsp jeera / cumin powder
1/2 tsp ajwain / omam / carom seeds
1 tsp chaat masala (or garam masala)
1 tsp salt
A handful of coriander leaves, chopped fine 

How I Made It:

Put the mashed potatoes, coriander and cumin powders, cumin seeds, turmeric, chilli powder, salt to taste, chopped fresh coriander and grated ginger into a large mixing bowl. Blend all ingredients well by stirring. Once well mixed, keep aside for later.

Put the flour, oil/ghee and all the ingredients (except the water) into a large mixing bowl.
Rub together to form a crumbly mix.

Now slowly add water, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for an hour.

Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.

Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle. Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch.

Lightly flour your rolling surface and roll this pouch into a 7-8" circle. Don't worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out the paratha. Just gather up the filling and either keep aside or try to put it back into the paratha and pinch the dough to seal. 

Also if you're just starting out with Aaloo Parathas, do not worry about getting the perfect round shape as it takes a little practice to achieve. Whatever the shape, it tastes just as good! For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.

Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.

Serve with chilled yogurt and your favourite pickle or chutney.

VIETNAMESE MANGO SALAD

The versatility of the green mango is commendable since it tastes equally delicious when cooked or eaten raw. It's no wonder that the streets hawkers make a living by selling cut slivers of mango with  a sprinkling of salt and chilli powder. In kerala, they make a pickle, where the mango is soaked in brine with a green chilli stuck in for flavour! For variation, the crunchy VIETNAMESE MANGO SALAD with roasted peanuts, chives, basil and more. So the nexttime you give the supermarket a miss and find that all the mangoes on the streets are hard, don't be disappointed.

INGREDIENTS:

VIETNAMESE MANGO SALAD

• Green mango (julienned) 280 gm
• Basil leaves 20 gm 
• Onions (finely slliced) 40 gm
• Carrots (juliennes) 60 gm
• Fresh red chillies (sliced) 20 gm
• Chives (for garnish) 8
• Sugar 30 gm
• Lemon juice 50 ml
• Browned onion 25 gm
• Roasted peanuts (crushed) 30 gm

METHOD:

1) For the dressing, mix the lemon juice, sugar and light soya till the sugar dissolves.
2) In a mixing bowl, combine the green mango juliennes, corrot juliennes, sliced onions, fresh red chilli slices and basil leaves.
3) Add the dressing and toss.
4) Transfer to serving bowls and sprinkle browned peanuts on top.
5) Garnish with chives and serve.

ALLEPPEY FISH CURRY

WELCOME the MANGO SEASON this year with some aromatic ALLEPPEY FISH CURRY using Green Mangoes and a Fresh Salad from Vietnam.

Everyone waits with bated breath for the first sign of the 'king of Fruits'on the streets. It was through the research for recipes for the new menu that I discovered why the flavourful Alleppy Fish Curry from Kerala hasbeen one of the restaurant's highlight dishes for the past 16 years.Since the menu was conceptualised to have a strong accent on seafood with a variety of fish, crabs, prawns, lobsters put together with home-style recipe.
Chif Alok Anand is the Executive Chef, Taj Coromandel, Chennai

Alleppey Fish Curry

INGREDIENTS:

• Seer fish cubes 600 gm
• Green mango (sliced) 60 gm
• Chilli powder 250 gm
• Fresh green chilli (slit in halves) 30 gm
• Cocont milk 150 gm
• Shallots (diced) 150 gm
• Ginger (juliennes) 30 gm
• Garlic (finely chopped) 25 gm
• Coconut oil 80 ml
• Salt of taste

METHOD:
1) Heat coconut oil in a pan.
2) Add the shallots and saute till is cooked.
3) Add chopped garlic and ginger juliennes. Cook for some time, stirring gently.
4) Then add slices of green mango, chilli powder and turmeric powder.
5) Now add the slit green chillies.
6) Now add the slit green chillies.
7) Now add the second press of cocunt milk, add salt and bring to a gentle boile. Let it simmer till is cooked. (3-4 minutes)
8) When the fish is cooked, add the coconut milk
9) Adjust seasoning.
10) Enjoyed best with steamed rice or appam.

CHANA MASALA

Chana Masala is a popular North Indian Food Recipe for non veg lovers. Very tasty and Spicy recipe will be prepard within 30 minutes and Serve on its own in shallow bowls or over a hot cooked grain, if desired.

Ingrediens :

• 2 tablespoon vegetable oil
• 3 medium onions (peeled and minced)
• 2 clove garlic (peeled and minced)
• 2 tablespoon ground coriander
• 3 teaspoons ground cumin
• 1 teaspoon ground cayenne pepper
• 2 teaspoon ground turmeric
• 6 tablespoons chopped tomatoes
• 2 cup water
• 4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
• 3 teaspoons ground roasted cumin seeds
• 1 tablespoon amchoor powder
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1 lemon (juiced)
• 2 teaspoons grated fresh ginger
• Salt to taste

Chana Masala

Method to prepare the Chana Masala:

1.  Heat oil in a large skillet.
2.  Add onions and garlic and sauté over a medium heat until browned (after 3-5 minutes turn heat to medium-low.
3.  Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.Stir for a few seconds.
4.  Add the tomatoes.Cook the tomatoes until browned lightly.
5.  Add chickpeas and a cup of water and stir.
6.  Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
7.  Cook covered for 10 minutes.
8. Remove the cover add the minced chili and ginger.
9.  Stir and cook uncovered for 30 seconds.

Serve on its own in shallow bowls or over a hot cooked grain, if desired.

TIPS AND TRIVIA

 1-The ancient Assyrians used saffron for medicinal for purposes. The Greeks and Romans used it to perfume their luxurious baths. The bright orange-yellow colour also made saffron useful as a dye.
 

2-Muesli, or birchermuesli as it’s known in Switzerland, was first made in 1900 by Dr Maximilian Bircher-Benner from Aarau, as a healthy evening meal for his patients.

3-Aged Swiss is a strong, sharply flavoured cheese. Its texture is firm compared is firm compared to the other varieties.

4-According to old Swiss wives’ tales should not be served with cheese fondue because they would make they would make the cheese hard to digest. Ideally, hot tea or kirsch can be served with fondue.

5-Veal comes from young calves, and so the meat is tender and lean and the flavour is delicate. The best way to cook veal is with moist heat, either by braising it or cooking it in a liquid. Since he meat is lean, it tends to dry out when cooked with dry heat.

TOMATO FONDUE

Tomato fondue is best accompanied by boiled unskinne potatoes, pickled gherkins and pearl onions, some crusty baguette and a fine bottle of fen dant du valais that glorifies the bumble chasselas cepage grapes that grow so abundantly.

SIMPLE RECIPES INDIA

Ingredients: ( Recipe for 4-6 persons )
•    1 pod of freshly cut garlic
•    300 gms of Swiss Gruyere, Emmenthal, Vacherin Fribourgeoise cheeses, grated medium
•    200 gms of pureed cooked tomato
•    1 cup Fendant white wine
•    1 tsp Maizena
•    Grate of nutmeg
•    Salt and freshly ground white pepper

Method to prepare the TOMATO FONDUE VALAISANNE
1.    In a fondue pot (Caquelon) rub the half pod of freshly cut garlic on its bottom before putting it on a slow flame.
2.    Melt in the cheese. Add the tomato puree. Add the white wine, a grate of nutmeg, and the maizena.
3.    Once the cheese has melted and combined, stir in a prisel of salt and a few turns of freshly ground white pepper.
4.    Tomato fondue is best accompanied by boiled unskinne potatoes, pickled gherkins and pearl onions, some crusty baguette and a fine bottle of fen dant du valais that glorifies the bumble chasselas cepage grapes that grow so abundantly.

CHICKEN KABAB

Chicken Kabab

Chicken kebab cooked from chicken or lamb meat and it is favorite in north India.In India South and North Indian chicken recipes are fomous.Right from the south to north India, there are several ways to preparing the chicken.

Recipe Kebab Ingredients:
•    Chicken breast Pieces (boneless)- 8
•    Onion (roasted in oven for 40min) - 5
•    Almond Paste - 1 tsp
•    Yogurt - 1 tbsp
•    Black Pepper - 1/2 tsp
•    Ginger Garlic Paste - 1 tsp
•    Black salt - 1/2 tsp
•    Salt - 1/2 tsp
•    Dal Chini Powder - 1 tsp
•    Cloves (powdered) - 5 to 6
•    Coriander Powder- 1 tsp
•    Cardamom Powder - 1 tsp
•    Red Chili Powder - 1/2 tsp

Preparation:
•    Insert wooden skewers in chicken long pieces and put them aside.
•    In a Food processor add all other ingredients and make a marinade. This will take 2 to 3 minutes.
•    Apply this marinade (or gravy) on to chicken long pieces.
•    Take a pan put some ghee and when it is hot put chicken pieces into it. Hold the pieces from wooden end sides of skewers. Keep rotating till all the sides are cooked.
•    You can cook in a oven or on grill of tandoor also.
•    Enjoy the dish with coriander chutney.

CORN ON TOAST

Corn on Toast is very simple to prepare in home. A simple corn toast is a milk toast corn recipe for one and all. The corn on toast Butter, Onion, Milk and Cream are applied in this recipe. Try it yourself in your home.

How to prepare CORN ON TOAST?

Ingredients:
•    Fresh  con kernels:  2 corns
•    Butter : 1 tbsp
•    Small sized  onion : 1 no
•    Turmeric: a pinch
•    Red chilli powder : a pinch
•    Salt
•    Milk:  ½ cup
•    Cream: 1 tbsp

Method
1.    Remove the corn kernels from the fresh corn using a knife.
2.    Add chopped onion in a little butter, and a small pinch of turmeric and red chilli powder.
3.    Add   the corn and cook with half a cup of milk.
4.    At the end when the milk has almost dried up, season with salt and a tablespoon of cream. Stir well.
5.    Top onto toasts and decorate with a leaf of coriander if desired.