Jalapeno Cheese Paratha is a whole wheat flat bread filled with a combination of grated cheese. This is not only delicious, but also a great breakfast option. Jalapeno Cheese Paratha can be served like cheese bagels or bread.This recipe will make 6 parathas and will serve 3.
2cupgrated mix cheeseI am using mix cheese, Cheddar, Colby and Monterey Jack
1/4cupjalapenofinely chopped, adjust to your taste
Instructions
Making the Dough
Mix flour, and salt, in a bowl add the water as needed to make soft dough. Knead the dough for about one minutes on a lightly greased surface to make soft, and pliable dough. Set aside for at least ten minutes.
Making the Filling
Cheese and Jalapeno pepper mix it well and divide in 6 equal parts and roll them. Set aside.
Making the Parathas
Divide the dough into six equal parts and form into balls.
Roll dough ball into a 3” circle. Place a cheese ball in the center. Pull the edges of the dough to wrap it around the cheese filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Note, this help rolling the paratha.
Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.
Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha start to change color, and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for about a week. Re-heat using a skillet or oven.
Notes
Adjust the pepper to your taste, you can use any hot chilies I also like to use Serrano chili. For my grand kids, I make them with cheese only.Serving Suggestion
Jalapeno Cheese Paratha, is best for the breakfast and serve it with butter or cream cheese.
Cheese parathas are also good for sandwiches with lettuce and slice of tomatoes.
Take a wide mixing bowl, add paneer, bell peppers, onion, coriander leaves, cheese, red chili sauce, crushed red peppers, oregano and salt.
Mix it gently.
Now take a spring roll sheet and add a spoon of paneer mixture at the center and close the wrap like potli(bring the corners of wrap together at the center)
Tie the potli with the help of spring onion (use the green part)
Pre heat the oven at 350
Grease the baking tray and arrange the potli’s
Bake the potli’s for 15-20 minutes until it is golden brown in color. (You can also deep fry the potli’s if you wish)
Serve the paneer potli’s when it is warm with tomato ketchup.
Turmeric (haldi), the wonder spice, is finally gaining popularity in the west and many are recognizing its health benefits. You may have noticed many people discussing various recipes consisting of turmeric as a main ingredient. Recently someone asked me what a turmeric latte is and it got me thinking about the benefits of turmeric. I did some research and a big smile came to my face when my husband, Alex, questioned me about how turmeric powder (often considered not very tasty!) could be turned into a delicious latte. Turmeric is not what you would expect in a gourmet coffee drink!
In Indian cooking, turmeric is one of the most essential spices and is used in almost every dish. Turmeric powder in milk, or “haldi ka doodh”, is a great home remedy drink.
To make “Haldi ka doodh”, mix in one fourth teaspoon of turmeric powder in about 6oz of warm milk.
Our mothers and grandmothers forced us to drink this unpleasant medicine and now we are imposing it on our kids and grandkids. Turmeric can cure many things, including cough, congestion, colds, aches and pains. It is also used as an anti-inflammatory medicine. In India, turmeric is treated as a magic potion for many ailments!
Another good way to use fresh turmeric is as a relish. Fresh turmeric is now readily available in grocery stores. Turmeric looks like a small piece of ginger and is orange.
Here is the recipe for Turmeric Relish:
Ingredients:
1/4 cup fresh turmeric washed peeled and thinly sliced
1/4 cup fresh ginger washed peeled and thinly sliced
2 tablespoons lemon juice
1/4 teaspoon salt
Method
Place all the ingredient in a glass jar.
Relish will be ready in 2-3 hours.
Relish can be stored in refrigerator for 3-4 weeks.
Chana Chaat is a healthy and delicious snack. I am using kala chana for this recipe. Kala chana looks like chickpeas, but brown in color. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal.
1/4cuptamarind pulpthis is available in India grocery store or you can make it at home soaking the tamarind and squeeze the pulp. But not the concentrated tamarind
1tspred chili powder
1tspsalt
1tspblack salt
1Tbspsugar
2tsproasted cumin seed powderbhuna jeera
1cuppotatoboiled peeled and cut in small pieces
1/2cupcucumberchopped in small pieces
1/2cuptomatoeschopped in small pieces
For garnishing
1Tbspgingerfinely chopped
1Tbspgreen chiliesfinely chopped
5-6wedges of lemon
Instructions
Wash and soak kala chana in approx. 4 cups of water, for at least 4 hours. The kala chana will double in volume after soaking.
In pressure cooker cook kala chana with 2 cups of water over medium high heat. As pressure cooker starts steaming turn the heat down to low medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chana should be soft and tender.
Drain the water and save it for later use, this water is high in protein and can be used for making the soup or dals.
Heat the oil in a sauce pan over medium high heat. Add the chana, stir for few seconds. Add ginger and green chili, coriander powder, sauté for about 1 minutes.
Add salt, black salt, red chili powder, and sugar, add tamarind pulp. Cook for 3-4 minutes over low heat. If needed use few spoons of water, Chana mix should be moist. Turn off the heat.
Assemble the Kala Chana Chaat, add chopped potatoes, tomatoes, and cucumber, drizzle the roasted cumin seeds powder and mix it well. If desired garnish with sliced ginger, green chilies and drizzle the lemon juice.
Notes
Prep Time of 10 minutes does not include soaking time.Suggestions You can serve chana chaat without adding the veggies, it tastes delicious. You can always adjust quantity of veggies to your choice. Also adjust the green chili and red pepper to your choice. After spicing the chana mix with cooked plain rice to make spicy delicious meal.
Recipe for Chana Chaat: Elevate Your Snack Game with This Delicious Dish
Chana chaat is a quintessential Indian street food known for its burst of flavors and satisfying crunch. This recipe for chana chaat brings together the wholesome goodness of kala chana (black chickpeas) with an array of spices and fresh vegetables, creating a dish that’s both nutritious and delicious. Whether enjoyed as a snack, appetizer, or light meal, chana chaat is sure to tantalize your taste buds and leave you craving for more.
To begin your culinary journey with chana chaat, start by washing and soaking kala chana in water for at least 4 hours. This step is crucial as it helps the chana soften and swell, enhancing its texture and flavor. Once soaked, cook the kala chana in a pressure cooker until tender and soft. The aroma of freshly cooked chana will fill your kitchen, setting the stage for the flavorful dish that is to come.
Now, it’s time to infuse the cooked chana with a medley of spices. Heat oil in a saucepan and sauté ginger, green chili, and coriander powder until fragrant. Then, add the cooked chana along with salt, black salt, red chili powder, sugar, and tangy tamarind pulp. Allow the spices to meld together, coating the chana in a burst of savory and tangy flavors. Adjust the seasoning according to your taste preferences, adding more spice for a fiery kick or dialing it down for a milder flavor profile.
Once the chana is well-coated with the spice mixture, it’s time to assemble the chana chaat. Add chopped potatoes, tomatoes, and cucumber to the chana mixture, creating a colorful and vibrant medley of flavors and textures. For an extra burst of flavor, sprinkle roasted cumin seeds powder over the chaat, adding a depth of earthy aroma to the dish. Finally, garnish with sliced ginger, green chilies, and a squeeze of fresh lemon juice to brighten up the flavors.
Variations:
Sprouted Chana Chaat: For a healthier twist, use sprouted chana instead of cooked chana. Sprouted chana is rich in nutrients and adds a delightful crunch to the chaat.
Fruit Chaat: Incorporate seasonal fruits like apples, grapes, and pomegranate seeds into the chaat for a refreshing and fruity twist.
Yogurt Chaat: Drizzle some creamy yogurt over the chana chaat for a creamy and tangy variation. Top it off with some mint chutney and tamarind chutney for an extra burst of flavor.
Tips:
Save the Cooking Water: The water leftover from cooking the chana is rich in protein and can be used to make soups or dals, adding a nutritious boost to your meals.
Adjust Seasoning: Feel free to adjust the spices and seasoning according to your taste preferences. Experiment with different combinations to create your perfect flavor profile.
Serve with Rice: For a hearty meal, serve the spiced chana mixture with cooked plain rice, creating a satisfying and flavorful dish that’s perfect for lunch or dinner.
Benefits:
High in Protein: Kala chana is rich in protein, making chana chaat a nutritious and filling snack option.
Rich in Fiber: The addition of fresh vegetables like tomatoes, cucumbers, and potatoes adds fiber to the dish, aiding in digestion and promoting overall gut health.
Packed with Flavor: The blend of spices and tangy tamarind pulp creates a flavor explosion in every bite, making chana chaat a truly irresistible snack option.
FAQ:
Can I Make Chana Chaat Ahead of Time?
Yes, you can prepare the chana mixture ahead of time and refrigerate it. Simply assemble the chaat with fresh vegetables and spices before serving.
Can I Skip Adding Veggies to Chana Chaat?
While vegetables add freshness and texture to the chaat, you can certainly enjoy chana chaat without them. Adjust the recipe according to your taste preferences.
How Long Does Chana Chaat Last in the Refrigerator?
Chana chaat can be stored in the refrigerator for 2-3 days. Make sure to store it in an airtight container to maintain its freshness.
In conclusion, chana chaat is a delightful dish that combines the goodness of kala chana with a burst of spices and fresh vegetables. With this recipe of chana chaat mastered, you’ll have a versatile snack that’s perfect for any occasion. So, roll up your sleeves, gather your ingredients, and embark on a flavorful culinary adventure with chana chaat.
Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce. Dahi Bhindi is simply delicious, and easy to make. This goes well with Jeera (Cumin) Rice, or roti-paratha.
40medium size okra (bhindi)after cutting them in half it should be about 2 cups.
3Tbspoilcanola or vegetable oil
1/2tspcumin seedsjeera
1/4tspmustard seedsrai
1/8tspasafetidahing
1Tbspbesangram flour
2tspcoriander powderdhania
1tspRed Chili Powder
1/4tspTurmeric Powder
1cupyogurtdahi, curd
1cupwaterapproximately
1/2tspsalt
Instructions
Wash and pat dry the okra cut both ends, and cut them into about 1-inch pieces. I have used about 35 medium size okra after cutting, they are about 2 cups.
Heat 2 tablespoons of oil in a frying pan over medium heat and stir fry the okra till they are tender. This should take about 7-8 minutes.
Take them out in a bowl and use the same pan for making gravy.
Heat 1 tablespoon of oil, over medium heat. After the oil is moderately hot add the cumin seeds, mustard seeds and asafetida as the seeds crack, turn down the heat to low.
Add the besan and stir fry for about 1 minute until it has a light aroma, and is golden brown in color. Besan gives the thickness to gravy.
Add yogurt, turmeric, chili powder and coriander powder. Mix it well. And cook until the spice mix comes together, and you should be able to see the oil leaving the sides of spice mix. This should take about 2-3 minutes.
Spice mix is ready add about 1/2 cup of water and salt, bring it to boil. Add okra and let it cook for 3-4 minutes, on low heat.
Suggestions: You can make so many different dishes using this gravy. Instead of okra use potatoes, paneer, green peas, mixed vegetables, or any vegetable you have.
Rice Krispies Treats are crispy and delicious. They are quick and easy to make and always a hit with kids. Because they are so easy, I can always make them on demand. These Rice Krispies Treats remind me my friend Halen, who was like a grandmother to my kids. This was one of her go-to recipe.
1/2cuppeanut butterI am using crunchy peanut butter because grandkids like this extra crunch but you can use creamy peanut butter
For chocolate garnishing
1/4cupchocolate chips
1Tbspcream
Instructions
Melt butterscotch and peanut butter in a sauce pan over low heat. Note: do not overcook, peanut butter will start leaving the oil.
Mixture will be creamy, add Rice Krispies and fold it gently, until all the rice krispies are coated.
Pour the mixture into greased 5×7 pan and press it until it is flat and firm. Keep aside.
In a small bowl melt the chocolate and cream for 15 seconds in microwave, whip it to make it smooth if needed put it back in microwave for 5 more seconds don’t overcook the chocolate otherwise it will become granny.
Pour the chocolate syrup into a ziploc bag and make a small hole in one corner and drizzle the chocolate over rice krispies. Let the mixture dry for about 30 minutes and cut the Rice Krispies Treat in squares.
Raksha Bandhan is a festival that signifies the beautiful and loving relationship between brothers and sisters. My family celebrates Raksha Bandhan with great enthusiasm.
For those who don’t know about this holiday, “Raksha” means protection, and “Bandhan” means binding. Sisters tie a thread called Rakhi (like a friendship band) on their brother’s wrist and pray for their well-being. And in return brothers promise their sisters that they will always take care of them. Traditionally, brothers will give a gift to their sisters and sisters will treat their brothers with sweets. Afterwards there is a feast like other holiday.
I have two sons and no daughters. They celebrate Raksha Bandhan with their cousins. Now each of my sons has a daughter and a son. My sons, their cousins and my grandkids celebrate this holiday together.
My nieces and granddaughter like to make their own Rakhies. They take great pride in making them by hand. Some of their Rakhies are simply weaving different colored threads together and others are fancier with decoration like beads.
Raksha Bandhan is on August 13th and we will have a family brunch at my son’s home. I have been requested not to cook. They want me to relax and enjoy the grandkids. This sounds good to me but I can’t stop myself from wanting to make something special. I am not sure what I will make. But I am going to surprise them with a treat.
It happens to all of us, unexpected guests arrive and we often insist that they stay for a meal, whether it’s dinner, lunch or brunch. The only problem is what to make and serve in a hurry? Or there are days when we are not feeling up to cooking for ourselves and yet want a home-cooked meal. How do we keep ourselves prepared for these situations?
It helps to have a few dishes semi-ready that we prepare in advance and keep refrigerated or frozen.
These are some of my suggestions:
Paneer cubed and lightly fried. You can freeze them for months or refrigerate up to a week.
Tomato puree. Just boil with light salt, cook until it is pasty and freeze using ice cube trays. This comes in handy for making a gravy based dish.
Dahi vada can be frozen prior to the soaking step and will keep for a few weeks. When you are ready to serve, defrost just enough vadas and soak in lukewarm water for about 10 minutes. Vadas are ready to be used.
Frozen Muthias are always very handy.
How about freezing half-fried samosas!
Cabbage kofta. The kofta itself freezes well and when you are ready to serve, just prepare the gravy and your dish is ready. This is a real treat for any visitor or just for your family at home.
Many different desserts can be prepared well in advance, such as Gulab Jamuns, Rasgullas, Rasmali, and Burfies. Make sure you are freezing them in small batches.
For side dishes, cabbage with peas, green beans and peas, paneer tikka masala, and palak paneer are some of the dishes that freeze well. Remember to always freeze in small portions.
Chutneys! I highly recommend having these ready as they come in handy. Preparing the snack becomes so easy, if the chutneys are readily available.
Hari cilantro chutney can be frozen easily freeze using ice cube trays.
Tamarind sweet and sour chutney can be refrigerated as it stays well for a few months.
My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so I like to incorporate them in my various recipes. This was my first time making Raspberry pearls for the garnish. I did this with a special guest, Avani, who is currently a participant on Master Chef Junior! These delicate looking pearls are simply gorgeous on desserts!
Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.
For Raspberry pearls
Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
Strain the berry mixture through sieve to get raspberry sauce.
Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
Add agar-agar to raspberry sauce. Note: raspberry should be warm.
Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
Strain caviar using a fine mesh strainer. Rinse well with water.
Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy)
Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
1piecesgreen chiliseeded and cut into small , optional
Instructions
Break the potatoes by hand in bite size pieces and roughly mash them, this should make about 3 cups.
Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds, and asafetida, as cumin seeds crack add the tomatoes.
Cook the tomatoes until they are soft and mushy. Add the other spices coriander powder, turmeric, chili powder and ginger, stir fry until tomato start separating from oil. This should take about 2 minutes.
Add potatoes and salt mix them well with spices, add water, as potatoes come to boil cover the pan and lower the heat to medium and let it cook for about ten minutes.
Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
Add garam masala and cilantro, and green chilies this is optional. Mix it well turn off the heat and cover the pan.
Notes
Aloo Tamatar Sabji is ready. Serve this with Paratha, Purie, Plain Rice, or you choice of bread.
Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It's also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt!
1cupfreshly grated coconutI am using frozen coconut
1 1/2cupsugar
1/2cupchopped walnuts
1/4tspcrushed cardamom
1Tbspsliced pistachiosfor garnishing
Instructions
In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes.
Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes, turn of the heat.
Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press.
While Burfi is still warm cut them in about one inch square.
Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate.
Notes
Burfi can be stored for 2 weeks in air tight container.
Heat oil in a non-stick pan, add coriander seeds, coriander powder, cumin powder, red chilli powder, fennel powder, garam masala powder and salt and mix well and sauté for 2 minutes add little water to avoid over cooking, Add soaked moong daal , ½ half cup water, dry mango powder and chat masala mix well and cook till moong daal is fully cooked
When daal mixture becomes dry, transfer it into another bowl and let it cool.
Preheat oven to 180° C
Put refined flour in a bowl, add salt, baking powder, ghee and carom seeds and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cloth and rest the dough for 20 minutes.
Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the centre. Place some of the daal mixture in the centre, dampen the edges, bring them together and press to seal.
Press slightly and roll into small puris ensuring that the filling is evenly spread.
Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven at 200° C for about 15 minutes or till the kachoris are cooked and golden.
Arrange them on a serving plate and serve hot with tamarind chutney and chopped onion
It’s the most wonderful time of the year! The holidays are around the corner and this time of year is all about family, friends, and good cheer! I love the holidays as they create positive energy, happiness, and gives us an excuse to get in touch with friends and family. I like to visit friends and family this time of year with a small gift. I like gifts that come from the heart. For me, nothing shows love like something home cooked. This year I wanted to make something simple and easy, but also something that would have a long shelf life. I decided to make spicy cashews and almond brittle. These snacks are perfect gifts during the holiday season.
