Gobhi-Moolee Paratha (Cauliflower-Radish Filling)

I just love parathas – but then again who doesn’t.

A paratha is an Indian flat bread which can be stuffed with just about any filling. The most popular is Aloo (potato) but it can range from anything from ground meat (keema) to mixed combination of vegetables. My favorite parathas are made in my mother’s kitchen.

I love my parathas stuffed with a combination of cauliflower and radish (Gobhi/Moolee). Here is the recipe.
 

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Aloo Paratha (Potato)

I just love parathas – but then again who doesn’t.

A paratha is an Indian flat bread which can be stuffed with just about any filling. The most popular is Aloo (potato) but it can range from anything from ground meat (keema) to mixed combination of vegetables. My favorite parathas are made in my mother’s kitchen.

 I love my parathas stuffed with a combination of cauliflower and radish (Gobhi/Moolee).

 A paratha is a meal in itself. I love to eat it with homemade mango pickle and yogurt.

 Here is the recipe for the most popular “Aloo Paratha”.

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Maldivian Roshi: A Recipe from Six Senses Laamu, Maldives

Roshi is very similar to Indian rotis (flatbreads).

The secret to making soft dough is using warm water whilst kneading the dough. You can add a few tablespoons of shredded coconut to the dough whilst kneading it to add flavor.

 


 
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PURIS

There is nothing like eating a piping hot, fluffy puri.

We don’t make puris very often except for when we have certain ceremonies at home or when the kids demand it. My kids love it and can tuck away multiple puris with no problems. This summer I decided it was time for me to learn how to actually make puris myself. To my surprise and my kids delight I found it was actually quite easy!

Make sure the oil is really hot and that you don’t keep the puris in the oil for very long. Puris must be eaten hot and have to be made then and there. For the dough you can either knead it by hand or if you have a food processor, you could use a dough blade. Whilst kneading the dough, you do have to judge how much water to put in the dough by making sure the dough is not too wet and sticky and not too dry either.


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Brown Butter Banana Strawberry Bread

One of my favorite food blogs is Joy the Baker. I spend endless hours drooling over her fabulous creations and after many months of just being a voyeur on her blog, I finally used one of her recipes.

It was perfect as I had overripe bananas and strawberries that had to be consumed within the day to save them from being relegated to the trash. Here is the recipe I used to make a really nice banana strawberry loaf.

 


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Custardy Popovers

Popovers can be eaten as a part of just about any meal. It makes a great breakfast food or goes really well with soups or salads. The list goes on and on.

I remember when I was going to school in Amherst, MA; there was a great little cafe called Judies’s that was famous for its popovers.

The best popovers I’ve ever eaten are at Eleven Madison Park in New York City.

Here is a recipe I found in one of my favorite cookbooks – The Moosewoood Cookbook by Mollie Katzen.

It’s a really simple, rather low-fat recipe.


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Banana Chocolate Chunk Muffins

There are muffins …… And then there are the Clinton Street Baking Company muffins.

These muffins are to die for.

Eat them warm, straight out of the pan and I defy you to eat just one.

I cant…

 

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Scones

Scones are the yummiest anytime food ever! I have to dedicate this recipe to my dearest friend Sonu, who sits on my kitchen counter and relishes these scones like no one else.

The best scones I have had so far are at the Four Seasons, NY. I have tried so many different recipes to recreate their scones and through a lot of trail and error I think I have come close with this recipe.

Make sure you  handle the dough very gently. Dont over mix! The dough should be a little flaky and not very solid.

I personally love plain scones but you are welcome to add fruits to the batter if you wish. If you are adding dry fruits, soak in water before you add them in.

Scones go great with butter, sweetened whipped cream, jams and preserves or berries.

These scones can last for a few days if kept in an airtight container and they also freeze really well.




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Egg-in-the-Hole

This is one of my kids current favorite weekend breakfast requests. It is really easy to make and looks really fun and fancy!

I serve it with home fries and any steamed vegetables to add a bit of green to the plate.

This recipe is from the Food Network Kitchens stockpile.





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BANANA-BLUEBERRY MUFFINS


I always seem to have overripe, speckled bananas hanging in my kitchen. This is a great muffin recipe that I found on cooks.com that makes great use of all those bananas.




BANANA-BLUEBERRY MUFFINS

Makes 12 muffins.

2 extra ripe, med. bananas, peeled

2 eggs

1 c. packed brown sugar

1/2 c. butter, melted

1 c. blueberries

1 tsp. vanilla

2 1/4  c. all-purpose flour

2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. salt


METHOD:

  • Puree bananas in blender.
  • Combine blueberries with a tablespoon of flour.
  • In medium bowl, combine bananas, eggs, sugar and butter until well blended.
  • Stir in blueberries and vanilla.

  • In large bowl, combine flour, baking powder, cinnamon and salt.
  • Stir in banana mixture until evenly moistened.
  • Spoon batter into well greased 2 1/2 inch muffin cups.

  • Bake in 350 degree oven 25-30 minutes or until wooden toothpick inserted in center comes out clean.
  • Serve warm.