Hara Bhara Paratha recipe | Stuffed Spinach Tortillas. Our dinner regular is Roti and Paratha. Now when its going to be almost the same every single day, I like to make it interesting by adding different elements to it by way of stuffing. Also I find it easier to make parathas which enables me to slack off on a side dish since mostly parathas by themselves are heavy and don't need much by way of a side dish.
Simple raita and pickle is mostly enough to suffice a full blown meal. Even if you are planning for a side dish, make sure its something very light and gravy based. I chanced upon this paratha during a visit to an Indian restaurant which we had never been to earlier. So I added some Paneer to the mix of stuffing :) But this is a versatile dish. Basic Information Prep Time: 30 min to 1 hour Cook Time: Under 15 min Serves: 4 people Yield: Approximately makes around 8-12 parathas depending on the size Method Wash the spinach well in cold water.
Next add it along with the yogurt to the blender. Blend it into a smooth puree. Prepare the filling. Spiced Indian Chickpeas › shutterbean. So now that you made all this garlic naan, what are you gonna serve with it? Spicy Indian Chickpeas! Another winning recipe from Mad Hungry: Feeding Men & Boys by Lucinda Scala Quinn. So far I’ve made: -Tessy’s Banana Bread -Italian Fries -The Perfect Fried Egg -Savory Chicken Pocket Pies (all well loved!) My husband is a huge chickpea lover and this dish was well loved/received! It was a breeze to put together and extremely delicious. It’s also one of those dishes that gets better the next day. Oh by the way- it’s vegan. So gather your ingredients: Rinse the canned chickpeas. Reserve some of the chickpea liquid from the can. Make your spice cocktail. Saute some onions, garlic, and ginger with it. Add that glob of tomato paste in there. Add the chickpeas to the mixture. Toss in the reserved liquid.
Now yer ready to party! She suggests you: Serve in a shallow bowl garnished with sliced onion, tomato wedges, and slices of green chillies. (Recipe Mad Hungry: Feeding Men & Boys) Serves 6-8 1. 2. 3. Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes | The Family Kitchen. Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) Will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country. So see you later, french fries!
Looking for something fantastic to serve these with? Hasselback Potatoes medium sized potatoes (about 1 per person) 1 clove fresh garlic, very thinly sliced butter coarse salt (sea or kosher) pepper sour cream (optional) dill (optional) fresh chives (optional) 1. 2. 3. 3. 20 Salads Hearty Enough for Tonight’s Dinner10 Ways to Eat Breakfast for Pizza10 Recipes Everyone Should Know How to Make30 Crazy, Wacky, and Useless Kitchen Gadgets25 Healthiest Foods for Under $1.
Pickled & Deviled Beet Eggs. These hard-boiled eggs were pickled in a beet and white vinegar solution, then sliced in half and filled with an egg yolk-mayonnaise-mustard cream. They gain their colour from the redness of the beet and have a pungent sweet and sour aroma that goes well with the spicy cream filling. While I’ve seen and eaten many deviled egg dishes in my life, beet-pickled eggs are new to me. Like my friend Wikipedia told me, they seem to be a classic dish popular in Pennsylvania. Dear American readers: I am sorry that for you, this post probably only evokes yawning. For me as a person from the other side of the Atlantic, where beet-pickled eggs are unheard of, the fascination still lingers :-D Pickled & deviled beet eggs are easy to make and could be served as a pretty and delicious appetizer. Pickled & Deviled Beet Eggs (makes 12 pieces) I looked at different recipes and came up with this.
Combine beet (juice), vinegar and sugar. Slice the onion thinly and add to the beet vinegar mixture. ShareThis. Got Asparagus? Try Shaving It - Kim O'Donnel - Licking Your Chops. Image via Wikipedia In nearly every corner of the country, asparagus – the green and white spears of spring – is the ‘it’ veg of the moment, and cooks of all shapes and aptitudes are scrambling to come up with all kinds of ways to enjoy every last morsel. A few weeks ago at a seasonally-inspired Italian restaurant in Portland, Ore. , a group of us ordered a plate of shaved asparagus for the table.
It would be a first for me, and in my mind’s eye, I tried to visualize its look and feel on the tongue. Nothing I had cooked up in my mind came even close to the plate of raw aspara-curls that arrived, thin as a whisper, delicate, crisp, yet packed with spring-earthen flavor. We lapped up every emerald green speck, yearning for more. The technique is hardly fancy; all you need is a vegetable peeler to run along the length of the asparagus spear to get those whisper-thin aspara-chards.
Give this trick a whirl today. Place the cheese in a medium bowl. Season with the salt and pepper to taste. The World’s Best Egg Roll Recipe | I Hate My Message Board. Kerala Parotha, a Flakey South-Indian Flatbread. There are a million good reasons to visit South India. The people, for one, are amazing – warm-hearted, generous, and absolutely vibrant in culture. Then there’s the setting – think, the most amazing beaches you have ever seen.
Tropical trees heavily laden with sweet fruit. Winding waterways through villages, making it a “Venice of the East”. But even if none of that existed, I would still make the trek for one inimitable pleasure – flakey, buttery parotha and a creamy curry, consumed without such complications as plates or cutlery, but rather with a banana leaf and bare fingers – and a good dose of utter, shameless delight. If I had to choose just one food to eat for the rest of my life, this flatbread would be a sturdy candidate. The best part about it, beyond its general mind-blowing-ness, is how easy and fun it is to make!
Kerala Parotha 2 cups flour1/4 tsp salt1 egg, lightly beaten2 tbsp oil3/4 cup water 4 tbsp butter, meltedoil, for frying 1. 2. 3. 4. Indian Stir Fried Cabbage. When I first made this, I couldn't decide whether to photograph it or not. I used to blog about every single recipe I made, but now I only post about stuff that I like. And we ended up liking this Indian spiced stir fried cabbage. All that's added is turmeric, mustard seeds, garlic, salt and cayenne, so it's a really simple side dish to add to your meal and a great way to use up any leftover cabbage. And cabbage is such a wonderfully cheap vegetable! Thanks for all the well wishes about my exams! If this sounds good, you might also like:Pink Beans with a Cardamom-Yogurt SauceCurried Mushroom and PeasSpicy Indian Chickpeas/Chana MasalaSweet Potato Badi Indian Stir Fried CabbageAdapted from 5 Spices, 50 Dishes When I first made this dish, I totally burned the mustard seeds - they burnt as soon as they hit the oil. 2 tbsp oil1/2 tsp mustard seeds1 lb green cabbage, sliced very thinly1/2 tsp ground turmeric2 cloves garlic, minced1/2-1 tsp salt1/2 tsp cayenne.