Meat n Poultry

Quick n Tangy Egg Curry

9:13 AM


Hi I am ‘A’, Sayantani’s husband. She is down with fever today and I thought of grabbing this opportunity to post something that I enjoy preparing for her.  And these days even our little bundle of joy also has started enjoying this. Though I hardly get any chance to cook in our beautiful home managed by my home minister. She is a passionate homemaker and an extraordinary cook. No wonder that I consider myself as one of the lucky husbands in this universe.If you think that I am praising my wife too much then believe me this is not enough to appreciate her passion and skills. I bet that she will feel very awkward when she reads my post because she hates public display of appreciation or affection. However, I presume that my post will remain as it is because she has promised not to alter any part of it.

By now you must have known her quite well, including her culinary skills but not only she cooks well but also presents it in such a way that would tempt anyone. If I have not appreciated any of her recipes then either my stomach is upset or my stomach is already full.

we are different in many ways. She likes gardening and doing interiors of our house and I like to sit back and appreciate it. I like driving and she enjoys the ride. She hates managing anything at banks and hospitals and I do it with ease. Colors and fashion designing are Greek and Latin to me so are algorithms and Java to her. That makes our life very interesting. We have lot of things to talk about and explore. It’s a pleasure to live with her which  is becoming more and more evident as our marriage grows old.


Now let me talk about this recipe. This is a quick, easy, healthy and tasty recipe that you can cook in few minutes.

Quick n Tangy Egg Curry
(For 2 persons)
Ingredients :
Sunflower Oil: 2 tsp
Curry Leaves: 2/3 sprigs
Mustard seeds: ¼  tsp
Onion: 1 Big one.
Turmeric powder: ½ tsp
Tomato: 3 Mediums.
Boiled eggs: 4

Method:
Peel and smear the boiled eggs with salt and turmeric.
Chop the onion and keep aside.
Heat the oil and fry the boiled eggs for a minute. Take out, cut in four and set aside.
In the same pan add the mustard seeds and curry leaves. Once they splutter add the chopped onions. Fry till they are soft.
Add the chopped tomatoes, salt, turmeric and chili powder. Fry on low and make the spice mix soft and mushy.
Add a little bit of water and check the salt.
Add the egg pieces. Cook for couple of more minutes.
Serve with rice or roti.
           

Desserts and Sweets

Mango Ice Cream

2:13 AM

Ripe sweet luscious mango pulp mixed with creamy rich full cream hung curd and cream. Frozen and beaten to get the right consistency, and when done results in the most amazingly naturally flavored Ice Cream you have ever tasted.
This year am going totally crazy over mangoes. This is more astonishing as I have never been known as a mango loving person. Come summer I drool and drool at those prickly skinned luscious litchis and would eat bowlfuls of them in the late afternoon. I liked mangoes only when cubed and chilled and served to me in plates with a fork. Peeling the skin and sucking the juicy yellow mush is never my type. My Maa loves mangoes or should I say she is a crazy mango lover. Come summer our house would be filled with as much mangoes as she could get her hands on. She would skip her meals to have 3-4 of them. And when the fruits of her Mallika Mago tree would start to ripen she would pick and wrap each of the precious fruit with bits of newspaper and place them in a dark cold corner of the house to ripen. My elder brother and my husband both share the same love with her for which these days she lovingly sends a carton or two to Bangalore as well. Here we don’t get much variety that we do in Bengal. This year hubby almost bought all the varieties at whatever exorbitant price they asked for to lay his hand on some good quality but in vain. Finally a friend suggested the Begumpally variety, which we also found truly delicious. After dear hubby was content with the fruit in its original form I was allowed to experiment with some. And what a great mango season it has been for me. I made Amchurs, raw mango chutney, Mango Kulfi, Mango Sandesh, Raw mangoes cooked with prawns (recipe coming next) and now this Mango Ice Cream.
Before entering this blogosphere I never knew Ice cream could be made at home and that too this easily. First time I saw homemade ice cream at Deeba’s Blog I was taken aback…ice cream with hung yogurt. That was like a revelation for me and I promised to myself to make some this summer. And finally the procrastinating me has made the mango ice cream twice this summer. Both the times I made a huge batch (1 liter full cream curd) and they were gone in no time. Our friends who visited us on a stopover could not stop praising this creamy taste of the mango flavoured frozen yogurt. And we only shared it with them as the rest was devoured, not shared and licked to the last drop by my darling hubby. The person who never wanted me to experiment with his beloved mangoes now wants me to make more and more of this. This is why I love cooking…if you get it right it gives you immense joy and when you share it brings happiness and contentment to see the same joy and pleasure in the person you love. A very enriching experience indeed!

Mango Ice Cream

Ingredients:
Full cream milk: 1 liter
Curd: 1 tbsp
Single cream: 200 ml (I used Amul’s)
Powdered sugar: ¾ cup (or as per taste)
Mangoes: 2 big any sweet mango (try to use some variety that has that quintessential sweet smell of this fruit)
Candied Mangoes: 2 tbsp (optional)
Method:
First we need to set the curd. For this boil the milk and place it in a glass or ceramic bowl. Let it cool. Once the milk is lukewarm add the curd and whisk to mix properly. Cover and leave in a dry place for 8-9 hours or over night. As it’s been pouring and the weather is cool here, I left the bowl in the oven overnight.
Once the curd is set pour the whole quantity in a muslin cloth and hang it for 2 hours or till almost all water drains out. Then put the curd wrapped in the cloth on a colander and place the colander on another bowl or plate (to catch all the whey dripping in the process). Put it in the fridge for 24 hours. The reason for this step is to drain all the whey and make it as thick as possible and at the same time to avoid the tartness or the sour smell. You can also hang it in the fridge if you can manage.
Once the curd is thick and creamy start the next step.
Peel and deseed the mangoes and put the flesh in a blender. Blend till you get a creamy pulp. Add the sugar and curd in 3-4 batches. Every time whisk to mix it properly. Finally add the cream and give it a good stir.
Pour the mixture in a flat metal or plastic airtight container and place in the freezer.
After 2 hours take it out and with a spatula, fork or hand blender give it a good mix. Try to break all the water crystals. Repeat the process every two hours for 6-7 times. (please see my note below). Before the final blending add the candies mango pieces and mix in. Finally let it set overnight. 
Serve with some cherries on top.
A Homemaker’s Note:
Once I put the ice cream in the freezer the power went whoosh and I thought that’s the end of my ice cream. If you are aware of the status of load shedding in Bangalore you would know what I am talking about. It took me three days to get the right consistency. But the end result was very very rewarding.
For some reason mine didn’t set (not even at the side) in 2 hours. so I went ahead and give it 4 hours time and then blitz the thing.
I have come to know that adding vodka and limejuice help in reducing the water crystals. Have asked hubby to bring a bottle for using next time ;-)

Events:
Akheela's cold Dessert at Torview.

Ayeesha's Iftar moments; Hizri 1431 at Taste of pearl city. 

and also to Sara's Monthly Mingle: Party Treats. a monthly theme based food event started by Meeta.


also to Only Kid's Delight. held at Foodelicious. 

Tags:
Frozen dessert, frozen mango, frozen yogurt, fro yo, flavoured fro yo, flavoured yogurt, flavoured dessert, mango dessert, mango yogurt, aam doi, aam thanda, aam ice cream, mango cream, mango fro yo, summer dessert, summer fro yo, summery dessert, easy dessert, easy mango dessert, mango flavoured dessert, tropical fruit dessert, easy dessert, homemade ice cream, no egg ice cream, vegetarian ice cream, mango gelato, light ice cream, low fat ice cream, diet ice cream, how to make ice cream at home, home made mango frozen dessert, frozen treat, sweet mango treat, no cook ice cream, hung yogurt ice cream, greek yogurt ice cream, no cook dessert, cold dessert

Cakes cookies n savory goodies

Baked Soy n Vegetable chop from Leftover

10:28 AM

As promised here is the low fat monsoon goodies that I prepared from the boiled vegetables after the preparation of the stock. I actually incorporated the almost soggy veggies to my normal soy nuggets cutlet recipe, with some hot n spicy homemade pickle pieces to give it more tang. Instead of frying the prepared chops I also baked them to make it healthy and guilt free. And just look at the picture you will know what I mean by they come out absolutely delicious. I guess we all cant stop munching on deep fried goodies when it starts to pour. They make the monsoon magical with that hot and spicy deep-fries with tongue tickling chutneys. For some people monsoon is synonymous to pakoras and unfortunately my hubby falls in that group. And now that he comes home early (he leaves early to avoid the never ending jams in the roads) he always expects me to make something hot to boost up the somehow glum weather. And these baked roundels are my answers to such cravings. the addition of pickle makes it difficult to stop munching on them…the aroma of the piquant pickle spices will make you crave more…and that’s a promise. But before I get into the recipe here is some awards that some of my blogger friends remembered to share with me.
First is the Loving blogger award from the very talented Aipi of Us masala. she is a new blogger but an well seasoned cook. Whatever Indian or Western dishes she whip up in her kitchen comes looking absolutely delectable. And once you visit her site you would only drool and drool and drool at her food photography. Thanks a ton Aipi for your generousness and sweet comments.

Next is the versatile blogger award from Sayali, chetana and Suman. All three of them are amazing in their trades and dish out so many delicious recipes that I feel like never leaving their sites. Their energies are seen in the way they experiment with new ideas, new ingredients and absolutely startling clicks. Love you guys for remembering me in sharing this.

Now the guideline says that I now have to spill 7 of my secrets, which I have already done HERE.

And also I have to pass it on to other bloggers, which I cannot choose. Because blogging has not only given me recognition but I also has given me some great friends. Friends who cheer me up when am down and shares my happiness when I want to blabber. I am very proud to be a part of such a community that stand by each other in need and welcome us with open hands. It’s a pleasure for me to extend the awards to all of you. Please accept and support me the way you always do.

Love and warm hugs!

Baked Veg n Soy Chops from Leftovers

Ingredients:
Boiled leftover veggies from HERE: 1 cup
Boiled mashed poatato: ¾ cup
Soaked soy nuggets: 12-15 pieces
Onion: 1 big
Ginger-garlic paste: 11/2 tsp
Hot lime pickle: 1 tsp (you can substitute it with any pickle of your choice or with 1 tsp lemon juice)
Coriander leaves: handful
Green chilies: 2-3
Bhaja masala: 1 tsp
Chickpea flour(besan): 2 tbsp
Stale bread: 2 pieces
Salt
Oil: 1 tbsp

For baking the chops:
Breadcrumbs

Method:
First soak the soy nuggets for 10 minutes for making them soft. After that squeeze and drain the excess water and roughly chop them in small pieces. Keep aside.

Mix together the leftover boiled veggies and the lime pickle. (I used the blender).

Now heat the oil in a pan and add the chopped green chilies. Add the chopped onion-ginger-garlic paste and fry on low heat till oil starts oozing out at the sides.

Then add the soy pieces and salt. Fry till all the mixture looks dry and cooked.

Add the mashed potatoes and give a good stir to mix everything together. Cook on low till the mixture becomes dry. Take off and let it cool.

Preheat the oven at 175C. Line one baking tray with silver foil.

Dip the bread pieces in water and by pressing in your palms squeeze all the excess water. Mash it with the potato mixture along with the chickpea flour, chopped coriander and bhaja masala. These will help in binding the mixture. Check and adjust the seasoning as per your taste.

Now take some mixture in your hand and prepare them in the shapes of round patties. Roll in breadcrumb to get a good coat. Place them carefully on the tray.

Bake for 20-25 minutes or till golden. Check in between.

Serve with tomato and chili sauce or any chutney of your choice.
Your light, guilt free and pocket friendly Monsoon snacks are ready. enjoy with your favourite magazine and hot masala tea.

A Homemaker’s note:
These make excellent filling for burgers with some cheese and salad.

You can also fry them if you like, but the baked ones are as good as fried staffs.

Events:
Sharmi's Lets Munch.

Scrumptious Delights from Leftovers at Seduce your taste buds.


and also to Sara's Monthly Mingle: Party Treats. a monthly theme based food event started by Meeta.
Tags:
baked sacks, leftover delight, snacks from leftover, vegetable chop, baked vegetable chop, soy chop, vegetable and soy chop, oil free snacks, soy nugget chop, vegetable patties, vegetable cutlet, soy cutlet, vegan chop, vegan delight, monsoon snacks, tea time snack, tea time munchies, light snack, burger patties, soy tikki, potato tikki, pakora, deep fry substitution, bhajji, leftover pakora, leftover snacks, use of leftover boiled veggies from stock, use of stock veggies.

Chutney Pickle n Preserves

Vegetable Clear soup with rice vermicelli

1:34 AM

Its been raining here non stop for last couple of weeks. We hardly get to see the face of the sun these days. Hubby is irritated as the traffic jam keeps him on the road for a long long time, I feel frustrated as the clothes are not drying (with a 1 year something very active baby which is not less by any number) and the baby himself is annoyed for not being able to go out in the garden. Amidst all these stress simply love the weather. For me nothing is as good as being confined in the comfort of my house, watching the raindrops with a good book and a hot cup of coffee. Though these days I hardly get any chance to enjoy it by myself but I make most of the time when the baby takes his afternoon nap. Finished some long pending work of quilted bedspread and some paintings. The weather even inspired me so much that last week I even made some garden inspired cushion covers and also hand stitched some block printed curtains for our living room. Yes! Am feeling extra domestic these days. But its completely another story when the baby wakes up…then the only entertainment for me is to watch TV mostly my favourite cookery shows.

It’s a boon that we get to see channels like Discovery Travel and Living, Star world and NDTV good times. They air some real good shows on world culture, history and cuisine, which I love to watch. One such program is Kylie Kwong’s My China, which apart from showcasing some delectable dishes from Australia’s celebrity chef Kylie, also shows food cultures, habits and lifestyles of various provinces of China. I especially enjoyed the episode where Kylie visits her ancestral home in a remote village called Toishan, meets her distant relatives, cooks and eats with the fresh produce from family farm.   It’s a beautifully put together show that reveals the vast contrasts of China through the eye of an expatriate. Though this was her personal journey to discover China but at the end it almost takes the shape of a culinary travelogue spiced with many authentic Chinese dishes made in a modern way.

The dish that caught my eye was this soup stock or broth that she prepared from scratch and her choice of ingredients spelt ‘burst of flavour’ to me. My hands almost itched to try this one and when yesterday Hubby came home with a bag of fresh bok choy, celery and mushroom I instantly recognized the time. I had some rice vermicelli that Hubby bought from China. This soup is incredibly easy to put together all you need to do is, chop and boil. Within hardly 45 minutes we had two big bowlful of hot steaming aromatic soup ready in the table. The homemade chili oil accompanied it very well and we enjoyed our pleasing dinner watching the rain.


And rain reminds me of my favourite song by the ace singer Shubha Mudgal. This song beautifully depicts the essence of Indian Monsoon. Hope this will uplift your mood perfectly.


Chinese style Vegetable soup with rice vermicelli
(Serves 2)


Ingredients:
Onion: 1 medium
Ginger: 1” piece
Garlic: 2 flat cloves
Celery: chopped 1 cup
Carrot: 1
Capsicum: 1 small
Beans: 8-9
Coriander roots and stems: 1/3 cup
Bok choy: 1 (optional)
Spring onion: ½ bunch
Tofu: 1/3 cup (optional)
Seasoning:
Soy sauce: 3 tbsp
Vinegar: 2 tbsp
Stock cube: 1
Pepper powder: ½ tsp
Salt
Sugar
Oil: 1 tsp
Rice vermicelli: 2 bunch or any noodles. Even maggie and top ramen will work fine in this.

Method:
First we need to make the stock or broth. For that use the not so fresh vegetables and those parts which we generally do not use in cooking. Like stem and roots of coriander, the hard inner parts of celery, bok choy, mushroom, capsicum, old and hard beans, the thicker part of carrots etc. wash everything and cut them in thick slices.

Cut the onion in half moon shape, roughly chop ginger and garlic. Lop off the stem and leafy part of celery and keep the fresh soft portions for the soup, roughly chop the hard parts for the stock.

The stock should have minimum 2 cups (tightly packed) of chopped vegetables.

In a big pan heat the oil and add the ginger and garlic. Fry till they turn color and quickly add onion. Fry for a minute and then add all the other veggies. Add a little salt and keep frying for 2-3 minutes till a nice aroma comes through.

Add 1.5 liters of water. Bring it to boil and then add soy sauce, vinegar, stock cube and some pepper powder. Cover and let it simmer for 15-20 minutes.

After that check the seasoning and strain the stock through a muslin cloth. (Don’t throw away the boiled veggies. nicely tuck them away in your fridge till next time I tell you what delectable monsoon goodies you can make with them.)

While the stock bubbles prepare the veggies for the soup. The major part of cooking Chinese dishes is the chopping. In whatever shape and size you decide to chop your veggies make sure they are all the same. I tried to cut them in julienne. Keep everything ready.

Now bring another pan full of water to boil. Add a little bit of salt to it and place the rice vermicelli bunches in them. Cover and let it soak and fluff for min 10 minutes. Before serving drain the excess water and serve at room temperature.

Once the stock is strained put it again on heat and bring to a gentle boil. Add the prepared veggies one by one. Start by the hardest veggies first like beans and carrot and end with tofu. Don’t over boil the vegetables should retain their crunch and texture.

If needed add more soy sauce. Check the seasoning and serve hot with rice vermicelli and chili oil

Spiced Chili oil
I don’t follow any recipe for this. I read the Chinese chili oil label and used the ingredients written there in my own way.

Tear and soak handful of dry red chillies in water for 10 minutes.
Drain and grind the chillies with 2 fat cloves of garlic, 1 tbsp vinegar and 2 tbsp of tomato puree.
In a pan take ½ cup of peanut, sesame or any cooking oil. Heat the oil to smoking point on very slow fire.
Switch off the heat and add the crushed spices. Mix and cover.
Keep aside for 2 hours till the oil absorbs all the aroma and heat.
Use as required.

A Homemaker's Note:








This is a very light but comforting soup. Please adjust the seasoning as per your choice.


Chicken Clear Soup: Hubby requested a chicken soup following the recipe which I made yesterday. it came out well. I boiled some chicken pieces (with bone) while making the stock and later fried the boiled shreds of chicken and added it to the soup. 


[Souper+Sundays2.JPG]
Events:
sending this soup to Souper Soup sundays at Kahakai Kitchen.










Tags:
Chinese soup, chinese vegetarian soup, chinese clear soup, vegetable clear soup, chinese tofu. chinese bok choy. vegetable broth, vegetable stock, bok choy, chinese cabbage, light meal, breakfast soup, light soup, homemade stock, broth, soy sauce, carrot, tofu, healthy soup, light dinner, capsicum, spring onion, vegetable soup, chili oil, homemade chili oil, soup with oil, 

Bread Paratha etc

Alu Methi de Parathe (Spicy Fenugreek Leaves and Potato Stuffed Indian Flat bread)

2:15 AM

It was a chilly January night in Delhi and I could not realize how late it was till I came out of the office. The time was just the day before leaving for a fair exhibition in abroad and as usual the preparation was hectic. Selecting the new designs, getting the prototypes made by the sample department, arranging them as per the requirement and the last minute talks with the buyer always kept us super busy for a couple of weeks before the fair. As a new trainee I was enjoying every bit of this freaking madness at work and dint understand how bad it could be to get out of the office so late at night.

Everyone except three of us in a specific department were left and all the office cars were on duty for the trip and the only one left was waiting for us to complete the work so that he could deliver the package to airport. Luckily all three of us lived nearby, they in a hostel and I in my small flat so we decided to share the car on its way to the airport. But when the car reached our locality from Noida it was quite late and the driver had to move fast to reach airport on time. Don’t know what got into me that I decided to get down at the crossing from where my flat was a km away. I only realized the blunder when the stark emptiness of the roads struck me hard. It was already 12 and not a single person was there in the vicinity.
Home Grown Methi
The quietness chilled my whole body and made me remember all those scary stories that numerous aunts told me before coming to Delhi. That sentence ‘Girls are not safe in Delhi’ that everyone advised, scared me to death and I almost could not move. But somehow I managed and started to walk at a fast pace. Suddenly I heard the sound of an auto stopping by me and when I looked I saw a turbaned old Sardarji enquiring about my destination. In nervousness I blabbered my situation and he asked me to get in. on the short drive he did not ask me any question and took the auto under my staircase. When I offered the money he smiled and said “bad me de dena” (give me later) and the frightened me could not even argue. When I started to climb the stairs he called up and said “beta, you will get many good jobs but life is very precious. Be careful” and stood there till I opened my door and found myself in the safety of the house.

That day I was so preoccupied and scared that I forgot to thank him...and I have no idea how I'd have thanked him then…May be should have touched his feet. Later I looked for him in almost all the auto stands around but never get to see him again. Till date whenever I think of that night I freeze to the thought of what could have happened to me if the Sardarji would not have saved me almost from a deserted road. Though he never gave me a chance to say a mere thanks but he has helped me to rekindle my faith in humanity, in good human beings who still exist, without whom the world could not have been the way it is. Till date whenever someone does something ill and I feel like losing my trust, I remember him. That Tall old, bearded, turban-clad Sardarji, belonging to a community known for their physical and mental strength and their chivalry. Who almost came to rescue me like a guardian angel and then disappeared. The incident still makes me feel guilt for not finding him but like many times, I today again pray to God for his well being. May God bless him and his loved ones with all the happiness of Heaven and Earth. Amen!

The alu paratha that I made yesterday for dinner was prepared with the homegrown methi leaves. Generally these types of parathas are made only with boiled potatoes but I wanted to increase the food value so incorporated the leaves and it lend its beautiful delicate aroma to the stuffing. It looked good with some green speckles and tasted even better with a bowl of boondi raita. Sometimes I even make them with leftover Alu Methi ki sabzi (potato fenugreek leaves curry).

Methi Alu de Parathe
(makes 6)


Ingredients:
For the stuffing:
Potatoes: 2 medium
Fenugreek leaves: 1 cup tightly packed
Onion: 1 medium; chopped
Ginger: 1” piece
Coriander seeds: 1 tbsp
Cumin seeds: 1 tsp
Dry red chilies: 3
Chat masala (optional): 1 tsp
Bhaja masala: 1 tsp
Salt
Turmeric
Oil: 1 tbsp

For the dough:
Whole-wheat flour: 2 cups
All purpose flour: 1 cup
Vegetable oil: 3 tsp
Salt
Warm water

Oil for frying: ½ tsp for frying every piece. You can also use ghee or butter to intensify the richness.

Method: 
first make the dough. Sieve in the salt and flours together. Add the caraway seeds, shortening and rub to get a crumb like consistency. Start adding warm water little by little to have firm dough. On a floured surface knead for 3-4 minutes to make it soft. Cover and set aside.


Boil the potatoes till soft. Peel and mash with little salt.


Pick and chop the fenugreek leaves. wash and drain the excess water.


Take the ginger, red chilies and coriander seeds in a blender and blend to have a slightly coarse paste.


Heat oil and temper with chopped green chilies and cumin seeds. When splutter add in the chopped onion and fry on low till lightly browned. Mix in the ginger paste, turmeric and salt and fry till oil separates at the sides.


Tip in the chopped fenugreek leaves and fry till a nice aroma comes through.


Now mix in the mashed potato and mix everything together. Check the seasoning and mix again to bring everything together.


Take off from heat and let it cool.


Once its cold add the bhaja masala and chaat masala and using your hand knead to get an even mixture.


Now make 6 equal balls from the dough and smoothen them by rolling between your palms. Pressing in the middle give it a bowl like shape and stuff a big spoonful of the potato stuffing. 

Bring the sides together at the center and seal to make a tightly packed round pouch.

repeat the same with the other doughs. keep covered.


Now take one stuffed pouch and flatten the stuffed pouch and roll on a floured surface. The paratha would be thick.


Now heat a non stick or cast iron tawa (griddle) and carefully trasfer one paratha. Cook on medium high till you see tiny bubbles appearing on the surface. Flip and cook again for another minute. 

Drizzle droplets of oil at the sides and also on the top. Flip again when the parathas are nicely cooked with little brown spots on the surface.

Keep covered.

Serve hot with raita and pickle of your choice.


We had ours with some Boondi Raita and homemade tomato pickle.

A Homemaker's Note:
you can also make the paratha with left over alu methi curry.

I dont like to add garlic whenever am using fresh fenugreek leaves as the delicate flavour of the greens are somehow lost that way. 

Events:
1. Think Spice;Think Fenugreek and event started by Sunita and this month hosted at Mahro Rajasthan's Recipe.

2. Global Kadai this month hosted at Sandhya's kitchen and the theme she chose is Indian flavored flat bread.A monthly event started by Cilantro.

3. Iftar Moments: Hijri 1431; a beautiful event started by Ayeesha to celebrate the feasts after the fast of Ramadhan.

4. Scrumptious delights from Leftovers at seduce your taste buds.

5. Dish name starts with 'A' a new event started at Akila's Learning to cook.


Tags:
Indian flat bread, Indian stuffed bread, Indian bread, Potato stuffed Indian Bread, stuffed Indian bread, North Indian stuffed flat bread, Indian breakfast bread, fenygreek stuffed bread, Spicy potato n greens flat bread, Punjabi cuisine, Indian cuisine, Spicy potato in paratha, paratha, stuffed paratha, spicy paratha, green paratha, alu paratha, paratha raita, how to make Indian stuffed bread, how to make dough for Indian bread, less oil paratha, butter free bread, potato bread.

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