Thursday, 26 June 2014

Aloo Paratha (my Mom’s style)

3 medium size potatoes
Salt to taste
White refined flour : One medium size bowl
White oil to fry the Parathas (Optional)

Boil the potatoes with salt to taste.
Mash the boiled potatoes well till no lump left.
First add half of the flour and knead together.
Add rest of the flour. Keep kneading to make a soft dough.
Knead till the dough become soft & pliable. You may add little more flour to remove any stickiness.    
Make medium size round balls. With the measurement given you will get approximately 10 to 12 balls.

Place one ball on a rolling board, dust little flour on it. Then start rolling the ball into a lean flat circle just like a regular Roti. Sprinkle little amount of flour time to time to avoid sticking to the rolling-board. 

Pour 1 tea spoon white oil on the tava and fry both side. When I am in a mood to avoid oil, I just fry them on dry, hot iron tava. In either way, these Parathas will be superb soft.

Due presence of potatoes it will be very delicate. So be careful while placing it on a hot tava else it will rip. 

It goes with any pickle, any sauce, curd, bhaji or simply with a hot cup of tea or coffee….
Sometimes I store the dry fried parathas in my refrigerator. Next day, all I need to do is to fry them with little oil. So within minutes my snack is ready to serve J

Aloo Paratha
Sent this to Rediff's Get ahead...Quick fix recipes

Monday, 2 June 2014

Posto Chicken (Chicken in poppy paste)

1.      Sliced onions
2.       White oil
3.       Chopped garlic
4.       Poppy paste (To make a fine poppy paste in Mixer/Grinder: Grind dry poppy seeds. Do not add any water while grinding. When grinding is over add little water with the powdered seeds as required) 
5.       Chicken pieces
6.       Salt
7.       Chopped green Chillies

Procedure: Fry the sliced onions in white oil. When Onions starts changing colour, add chopped garlic & green chillies. Fry a little more. Next add the chicken pieces. Add salt to taste. Fry it for 2 to 3 minutes. Then add poppy paste and give a stir. Cover the pan and cook till the chicken pieces become tender.
Adjust the amount of gravy by adding little water or drying the excess amount.  
Serve hot or cold with Rice J  

Posto Chicken