This might be one of my family’s favorite dishes of comfort right now! I love this recipe I found courtesy Alton Brown and ofcourse I always add in my own little tidbits to any recipe.
In this case I just added a whole bunch of baby spinach leaves to the meat filling and it was delish!
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”.
Potatoes are a classic Indian comfort food. Here is the way that Shanti makes her yummy spicy potates.
Samosas have got to be the perkiest snacks one can have in the Indian snacks echelon. Nothing brightens ones day as much as a hot, crispy, spicy samosa with a hot cup of tea (esp. on a rainy day).
Traditionally samosas are made with potatoes but on can stuff them with just about any filling.
Here is how we make samosas in my mother’s kitchen
Here is a spicy Indian take on potato salad. This wonderful recipe combines the earthiness of sesame with the pungent tastes of lime and mustard oil.
Aloo puri is a classic, comfort food in Indian homes. There are a zillion different ways of making it – each home has its own version of this dish.
I love these curried potatoes that we make in my mothers kitchen which really go well with hot, light puris.
These might be the one of the yummiest cutlets I’ve had. It is a great combination of subtlety spiced ground chicken with vegetables. This dish is a meal in itself with the perfect combination of vegetables, carbs and protien. It is a hot favorite with both the kids and adults in our house.
There are a so many different ways to make Palda.
We always make this yogurt-gravy based dish, when serving Pahari food. Palda is one of my brother’s favorite dishes.
In my mother’s kitchen, we have two recipes for Palda – both are made with potato. There is a quick one and a cumbersome one. Both are equally delicious.
Here is the recipe for the quick Palda which uses homemade, thick cut, potato chips. Watch out for those fried potato chips – make sure you make plenty extra because in our home very few of them actually make it into the Palda. They are just too irresistible!
Here is a really easy and healthy fish recipe that the kids love. I add a few spices to this recipe to kick up the flavor a notch. These cutlets freeze really well, so make lots if you want leftovers – as they disappear fast!
FISH, BROCCOLI AND POTATO CUTLETS
5 fillets of any whitefish, steamed (flounder, cod etc.)
3-4 medium potatoes, boiled and cooled
1 cup of broccoli steamed and chopped fine
1/4 cup cilantro, chopped fine
1 teaspoon curry powder (optional)
1/2 teaspoon garam masala (optional)
Salt to taste
1 cup panko breadcrumbs
- In a large bowl, combine all the above ingredients, except for the breadcrumbs.
- Mix it all very well together and mash it with your hands till everything is very well combined.
- Take a small amount of the fish mixture and shape it into a patty.
- Coat the patty with panko breadcrumbs.
- Make patties using all the fish mixture and set aside.
- Heat 2 tablespoons of oil in a skillet.
- Add 4-5 fish cutlets in the skillet and cook for about 2 minutes on each side or until it is browned and has a slightly crisp crust.
- Serve warm with ketchup or mint chutney.
Maggi makes the most unbelievable West Indian food. She is from Trinidad and I have to say that her Trini food trumps all!!! A lot of the dishes she makes crosses over with Indian food but with a great twist. Her Aloo Pie (Potato Pie) is one of my favorites . It reminds me of a flattened out samosa. It can be eaten with any chutney – I love it with Kuchela (mango spicy chutney) and hot pepper sauce made with scotch bonnets. You can buy both Kuchela and Pepper Sauce in any West Indian grocery – try the brand Matouks.
1 onion chopped finely
8 cloves of garlic chopped finely
2 teaspoons ground cumin powder
1 scotch bonnet ( or any chili pepper – you can even skip this if you dont like spice)
10 small potatoes
- Heat oil.
- Add onions, garlic and chopped scotch bonnet.
- Cook for a minute.
- Add potatoes.
- Add salt.
- Cover and cook till done.
- Add 2 teaspoons of ground cumin powder.
- Mix well.
- Mash the potatoes.
- Set aside till cool.
Dough (Pie part)
5 1/2 cups of flour
2 tablspoons of butter
2 tablspoons of vegetable shortening (optional)
1 teaspoon salt
1.5 tablespoons of sugar
2 tablespoons of baking powder
3 cups of water ( more if needed)
- Mix the butter, crisco, flour, salt, sugar and baking powder.
- Mix it really well till the butter and flour make a grainy mixture.
- Begin kneading the dough whilst adding water bit by bit.
- You can knead the dough by hand or use a food processor with a dough blade.
- Genlty knead the dough till done.
- It should look like the picutre below when done.
- Sprinkle the dough with some flour, cover with a kitchen towel and let it rest for 15 minutes.
Putting together the Aloo Pie
- Break the dough into several 2 inch dough balls.
- Sprinkle lightly with flour.
- Flatten each dough ball into a 4″ disc of about 1/2 inch thickness.
- Place a little of the aloo mixture in each of the flattened dough.
- Begin to close the disc around the aloo as shown in the picture below.
- Pinch the top closed till it looks like a dumpling.
- Dust with flour and begin to gently flatten it out till it looks as shown below.
- Do this with all the dough balls and set aside.
Frying the Aloo Pie
- Heat 4-5 cups of oil in a wok.
- When the oil is hot, gently add two uncooked aloo pies.
- Deep fry.
- Flip it over once or twice and till it reaches a golden brown color.
- Remove from heat and place in a bowl with paper towels.
- Repeat for all uncooked aloo pies.
- Serve hot with kuchela or hot pepper sauce.