Aloo Methi Paratha Recipe

The regular Aloo Paratha is too dull for me. That is the reason I am always looking ways to combine aloo stuffing with some additional flavors to create a wholesome flatbread. Sometimes, back we shared the Makki and Aloo Ka Paratha. This time, it is Aloo Methi Paratha. Packed with excitement; that describes the Aloo Methi Parathas best of all! The mashed potato mixture is tucked inside the flavorsome fenugreek-laced dough and rolled out to make pillowy parathas. Who could say no to them? Served with simple raita, freshly churned white butter and aam ka achaar, these Methi Parathas are one of our favorite winter breakfast. Almost, a weekly ritual all over the season, till the family had enough of them. 


Packed with excitement; that describes the Aloo Methi Parathas best of all! Served with simple raita, freshly churned white butter and aam ka achaar, these Methi Parathas are one of our favorite winter breakfast.

Breads, Breakfast & Brunch, Lunch | November 18, 2016 By

Meethi Poori Recipe

Meethi Poori Recipe is an ode to all those simple joys of festive celebrations in a small town, where I grew up. In those days, no fancy desserts, puddings or store bought confectionary would frame our Diwali. Instead, it was the simple, homemade sweet dishes prepared by the mom and the aunts that enticed our taste buds and sweet tooth cravings. Recipes like Meethi Poori, Sooji Ka Halwa, Gajar Halwa or Gujia are very close to my heart and evoke a strong nostalgia whenever I cook them. These are the dishes that remind me of cheerful and best Diwali’s celebrated at my ancestral home with the loved ones. No elaborate feasts or royal buffets could compete with these festive comfort foods. Meethi Poori is a cross between mawa kachori and the regular Poori. It has the taste similar to that of a rich Rajasthani Mawa Kachori while the crispness and flakiness of a perfect Poori


Meethi Poori is a delicious, simple recipe for the festive occasions such as Diwali, Holi, and Raksha Bandhan.

Breads, Breakfast & Brunch | October 26, 2016 By

Missa Paratha Recipe

Missa Paratha is one our favorite Punjabi Recipes. Why? Because it takes less than 30 minutes to make these Parathas. I mean that literally this a real simple, time saving and easy to remember Missa Paratha Recipe. I, as a cook, turn to this recipe for a quick weekday breakfast, hastily packed lunch box meal or a fulfilling dinner. With Missa Paratha dough sitting in the fridge, you can make the Paratha during any given hour of the day.


Missa Paratha is prepared using leftover yellow dal and plenty of spices.

Puri Recipe – How to Make Perfect Puri/Poori

How to make perfect Puri is no secret mantra, all it requires is bit of practice. Puri or Poori is renowned Indian puffed bread. These plump, spherical deep-fried breads are native of Indian sub-continent. The culinary tour of the by-lanes of old cities is never considered complete without enjoying Puri dipped in piping hot bold curries. In India, the early morning walk in forage of local breakfast or lust for piquant street food often concludes with Puri-Bhaji. Puri is always considered symbolic of the festive Indian meal. There is a kind of unsaid indulgence involved when we talk about Puri. An ultimate companion of spicy, soupy curries, Puri is quintessential bread to sop up these curries. 


How to make puri

Breads, Breakfast & Brunch | October 3, 2015 By

Onion and Tomato Uttapam Recipe

Onion and Tomato Uttapam Recipe are soft, flavorsome savory South Indian style mini pancakes. These mini Onion and Tomato uttapam are modernistic and fun approach towards the conventional Utthapams or Utthapaa.  The fluffy, pillowy Onion and Tomato Utthapam dipped in creamy coconut chutney is a flavorous breakfast menu. There is a kind of unsolicited comfort in South Indian breakfast dishes, whether it is mouth melting idlis swimming in piping hot sambhar or fluffy Uttapams, all are equally inviting enough for the weekend breakfast. These breakfast items never grew in me, during our stay in Southern region they eventually became part of our eating routine. Even being novice to the South Indian Cuisine we have our taste preferences, our taste buds strictly look forward to Chettinad style of cooking. The Chettinad Cuisine is sought after for the bold flavor of spices with a hint of sweetness to it. The Chettinad Cuisine has made an unfading impression in our food memories which make us crave for dishes from the land of Chettiyars every now and then. 


Onion and Tomato Uttapam Recipe

Breads, Breakfast & Brunch | September 18, 2015 By

Makki aur Aloo ka Partha with Video Recipe using Asus Zenfone 5

Makki Aur Aloo ka Paratha is an Indian flatbread made with maize flour and spicy potato dough, boiled potato is seasoned with various spices and then rubbed with maize flour to form smooth pliable dough to make Parathas. While the winter is slowly slipping from the seasonal calendar, in Southern India, it is still hard to resist not to make wintertime delicacies for the one last time until the next season of warm winter sun, misty air and chill winter breeze.  

Few weeks back I made Sarson ka Saag with Makki ki Roti (see recipe here) that left me with few cups of maize flour lying in one unattended corner of the kitchen shelf and pleading to be used soon. 


Makki Aur Aloo ke Paratha

Naan (Without Yeast) Recipe

Naan is an Indian flatbread, history says it came to India along with the rulers from Central Asia and slowly became part of the Indian royal menu. Whether it is rich and spicy meat curries or light and hearty lentil stews Naan is one bread which humbly compliments all. One of the most popular breads across the country – Naan is usually made with all purpose flour using yeast as fermenting agent, in this recipe curd is being used instead of yeast though using curd doubles the dough rising time but the end result is no different. 



Breads | November 10, 2014 By

Sour Cream and Corn Savory Bread

Baking bread at home is no rocket science actually it is about common sense and chemistry, while baking bread you cannot take chances to be intuitive about the measurements, recipe and most importantly timing, everything has to be accurate and precise. But that does not mean baking bread at home is nearly impossible, once you master the art nothing can beat freshly baked bread, which has now become part of my weekly routine. 


Initially I also goofed up many times while baking bread and the result hard, tough or uncooked bread, but every failure taught me one foolproof trick about baking bread so don’t be scared if your first loaf turns out to be a mass of flour. After practicing a lot with daily whole wheat bread now I have reached the stage where I can play with bread flavors and shapes. So for starting it is always best to start with simple bread recipes to learn the basics behind.
There are few stages in bread making where there is high probability of messing up, one of them is killing yeast, never ever use hot water for activating yeast, water should be lukewarm to touch and also yeast feeds on sugar so make sure sugar is dissolved in water. To avoid any risk I use best quality Active Dry yeast which takes less time to get activate and can be stored for longer duration. 


Bread gets it’s texture from kneading so I always set timer of 10 minutes while kneading bread if you have some kitchen tool which can do task for you nothing like it but kneading bread is a good exercise for muscles as well and you know exactly when dough is ready. 

For Indian Food Bloggers Meet 2014 Freedom Tree challenged all the participants to bake something savory using fresh corns, which is quite a mind boggling task as there are many savory bake recipes using cornmeal but baking with fresh corns confine your options. I had no recipe in mind I was all set to bake my daily sandwich bread then I thought why not to add corn puree to it, I already had some sour cream in fridge so I came out of my comfort zone and experimented, result is in front of you.
Here is my entry for Freedom Tree Contest at IFBM 2014Sour Cream and Corn Bread.
Recipe: Sour Cream and Corn Bread
Yield: Make 2 small loaf
4 Cups all purpose flour + for dusting
1 tbsp active dry yeast (I use Gloripan)
2 tbsp Castor Sugar
2 tsp salt
2/4 Cup corn puree (see directions below)
¼ Cup sour cream
1 tsp Dijon Mustard
1 tsp crushed black pepper
Olive oil, to brush the tin
⅓ Cup water
To finish:
2 tbsp milk, to brush
1 tbsp sesame seeds, to sprinkle
To make corn puree take ½ Cup fresh corn kernels and boil in water until soft. Drain in a strainer and keep in the strainer for 15 minutes until all the water is drained.
Blend to a smooth puree using one tablespoon of water at a time do not use too much water. Puree should be thick like vada batter.
Dissolve the sugar in lukewarm water and add the yeast. Keep for about 5 minutes till the yeast turns frothy. Make sure water is not hot else it will kill the yeast.
Meanwhile sift the flour, pepper and salt together in a bowl.
Make well in the centre of the flour and add the yeast mixture, mustard, corn puree, sour cream. Mix gently with spatula and let it stay like this for 2 – 3 minutes for the flour to absorb liquids.
I do this in the food processor and then do the final kneading by hand. Then tip out the dough onto a lightly floured work surface. Knead by hand, adding a tsp of lukewarm water at a time until the dough is smooth, firm and just beginning to feel a little sticky. I fix a timer for 10 minutes and knead the dough for 10 minutes.
Place the dough in an oiled bowl, cover with a cling foil and allow to double in volume in some dark and draught free place. I keep it inside microwave. This usually takes 1 1/2 hour.
After about 1 ½ hour or once dough has risen almost double in volume, turn it into lightly dusted surface and punch back to deflate it.
Now shape the loaf, see here how to shape a loaf perfectly.
Grease bread tin with oil and place the loaf in it. Again put it in dark and warm place for rising this usually takes 30 – 40 minutes.
Once the dough has risen once again. Preheat oven at 180 degree celcius.
Make a cut lengthwise on top. Brush the top with lukewarm milk. Sprinkle sesame seeds on top.
Bake for about 40 minutes. If tapped on the bottom the bread will sound hollow, once it is done. Cool on a rack for 2 – 3 hours before slicing. Store in airtight box in fridge.


Breads | July 29, 2014 By

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