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.
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.
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.
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.
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.
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
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.