Cumin & Potato Paratha (Indian Flat-bread)

I had cooked these paratha's long back but never got time to post it. When i was going through my recipe picture which are yet to be posted, i saw this paratha which still has not got its turn. I think this is the right time to post this recipe because tomorrow is Monday and will not cook something which takes lot of time. To save the time i will need something very easy and a quick recipe. All ladies here is the solution for tomorrow's breakfast. It is very very easy to cook and serve some delicious breakfast and for children's lunch box too. It had come out very tasty and delicious. You might also like to try these similar recipe of Parathas.. 

Ingredient's
2 medium size Potato
2tbsp cumin seeds
2 green chillies (finely chopped)
1tbs of Turmeric powder, 1tbsp red chilly powder, 1/2tbsp coriander powder
2 cup of flour
Oil and Salt as per taste

Cooking Steps
Boil potato for 10 to 15minutes, it should be well cooked so it is easy to mash. Heat oil in frying pan, add cumin seeds and green chilly, fry for few sec. Then add all the masala powder, mash potato and salt then fry for 3min and keep it aside. Prepare dough using flour and water, make 1 small size of roti and fill the stuffing and close it gently. Then roll it over slightly to make a round shape. Put paratha in a pre heated pan and cook it both the side using oil. And paratha is ready to eat.
Serve it hot hot with curd and pickle.

Mushroom Pulao.. (Pressure cooker version)

Pulao usually comes to my rescue when I am not in the mood of cooking and hence prefer to cook 1 pot meal. Yesterday I cooked mushroom pulao which is not just easy to make but also very tasty. Mushroom pulao is a nice variation from the usual matar pulao or vegetable pulao.
Some of my favorite Rice Items Recipe's are: Mutton Briyani, Mushroom Briyani, Soya Chunk Briyani. 

Ingredients

1 cup Basmathi Rice

1 1/2 cup of sliced mushroom, frozen peas and carrot

1/4 cup thinly sliced onion, 2 Green Chilli 

2 Cloves, 1 Stick cinnamon, 2 Bay leaf, 1 Star Anise, 2 dry red chilly

1/2tsp turmeric, 1/2tsp coriander powder and 1/2tsp garam masala

1tsp ginger garlic paste

3tbsp mint leafs

1 tbsp ghee

Salt and Oil as per taste

Cooking Method

Soak the rice in water for few minutes. Heat oil and ghee in pressure cooker. Add cloves, cinnamon, bay leaf, dry chillies and star anise. After a few seconds, add ginger and garlic paste, onion and green chilli. Saute for a couple of minutes. Add mushroom, peas and carrot, stir well. Add salt, all the masala powder and mint leafs. and cook for 2 to 3 minutes. Now add salt, rice and water, mix it well and close the lid and pressure cook for 2-3 whistles. (1 in high flame and 2 in low flame.

Serve with mint raitha or chips.

Ragi Roti... A Healthy Breakfast...

Ragi roti it is one of the best and healthy dish for breakfast or as a snack. It goes very well with Dry prawn or coconut chutney, Ragi or red millet is rich in iron and protein and makes a great after-school snack for kids too.

Ingredient's
Ragi powder - 1.5 cups
Mustard seeds - 1 tsp
Onions - 1
Coriander leaves - a handful
Green chillies - 1
Oil and Salt to taste

Cooking Method
Saute the ragi powder in a empty tawa for 5mins, Keep aside. Tamper mustard seeds, add onions, coriander leaves and green chillies and fry for few mins. Add it to the ragi powder. Add hot boiled water to the above mixture, the consistency should be thick enough to roll them into balls. Roll them into balls and flatten them on a polythene sheet. Put it on a pan, pour little oil along the sides. Turn to other side until it is cooked.
Serve hot with coconut chutney or dry prawn chutney.

Cumin & Potato Stirfry (Jeera & Aaloo Sabji)

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish. And it is the best recipe to cook in a less time and serve with roti's or paratha's. One of my favorite dish i can eat this sabji every day with anything... B'coz i am one the biggest fan of potato's :)  Here goes the recipe...

Ingredient's

2 big size boiled potato's
5 garlic cloves, 2 green chilies
1/2tsp cumin
1/2tsp red chilly powder, 1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp garam masala
Oil & Salt to taste.

Cooking Method
Cut the boiled potato's in to small pieces, Take a deep frying pan, add oil, when it is hot, add cumin, green chilies and garlic cloves. Fry to golden brown then add all the masala powder and salt, fry for 1 to 2 minutes. Now add the potato's and mix it gently. And cook for another 2 to 3 minutes in a high flame, keep stirring in between. Garnish with coriander leafs and Serve hot with Roti or Paratha.

American Apple Pie...

Ingredient's
1 1/2 cups of flour
1/2 teaspoon of salt
3/4 of a stick or 90 g of unsalted butter
5 tablespoons of cold water or apple cider
1 egg (for brushing, helps the surface get golden)
Milk (for brushing, optional)

Filling
1 tablespoons lemon juice
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
1/4 teaspoon of salt
3 tablespoons of flour
1/2 tsp cinnamon powder
2 medium-sized apples
Preheat the oven to 400ºF (200ºC).

How to Bake Pie
Make sure you have a clean, spacious countertop available for kneading and rolling out the dough.
Place the flour, salt, and butter in a large bowl. With a pastry blender or fork, smash up the butter until it forms tiny balls with the flour. Then slowly add the water.


Knead with floured hands until a large dough ball forms. Split the ball in half and wrap one of the piece in plastic wrap. Place the wrapped dough in the refrigerator. An alternative is to wrap both of the dough balls and refrigerate them for 30 minutes before proceeding to the next step.


On a floured counter-top, begin to roll the dough out into a circle shape about 2 inches larger in diameter than the pie pan. Some people prefer to place a layer of plastic wrap on top of the dough as it's being rolled so that it doesn't stick to the rolling pin.


Slowly lift the flattened dough off the counter-top by wrapping it completely around the rolling pin.
Unroll the dough over the pan, being careful not to let it tear. Fit it into the pan, pressing it against all the sides.
Cut off the overhanging edges. Leave about 1/4 inch of extra dough over the pie pan. Place the pie shell in the refrigerator.


Make the filling. Peel and slice the apples into pieces about 1/8 of an inch thick or chop them into 1/2" cubes. Put them into a large bowl and mix with sugars (white and brown), salt, lemon juice, flour, and cinnamon (shake over to cover the top of mixture). Place in refrigerator.

Roll out the remaining ball of dough on a floured surface, just like you did before. Sliced top. Gently fold it in half and make 4 to 5 half inch long slices along the fold and 4 slices in the center of the folded piece. These will allow the filling to breath and not break through the sides. Unfold the top crust set it aside. 
Lattice top. Cut the rolled out dough into as many 1" wide strips as it will yield.


Remove the pie shell and filling from the refrigerator.
Pour the filling into the pie shell, spreading it out with the back of a spoon. There should be enough filling to fill the entire pan and stack up above the edge at least an inch in the center.
Brush the edges of the pie shell with a beaten egg.


Lay the sliced top crust over filling. Cut off the excess edges with a butter knife. Take both thumbs facing each other and place them over the edge. Push thumbs down and towards each other. Do this around the entire pie to seal it.

Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect. Cut off the overhanging excess pastry and press the edges down into the rim as previously described. Sprinkle milk over the top or brush the lattice with the egg wash. This will help to brown the crust. Dust cinnamon and sugar over the top crust for an extra touch.

Bake at 400ºF (200ºC) for 15 minutes. Turn down the oven to 375ºF (190ºC) for 45 minutes. Remove when top crust is golden brown. Allow pie to cool 45 minutes to 1 hour at room temperature before serving.

Apple pie is ready to serve...