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Aaloo paratha is basically small roll of potato mixture stuffed in equal portion of roti dough or atta and baked on tawa with desi ghee/clarified butter. It can be eaten for breakfast or as a snack. This recipe is very much popular in North India. Ingredients: for inside stuffing : 4-5 boiled, peeled and mashed potatoes 1 tablespoon of green chutney for green chutney grind (few garlic pods, handful coriander leaves, few drops of lemon juice, 1-2 green chilles, salt) 1/2 spoon jeera (cumin) powder 1/2 spoon dhania (coriander) powder Amchur powder (optional) salt to taste for outer coating: 2 cups of wheat flour/maida 1/2 cup of water 1 tablespoon of oil salt to taste desi ghee for applying the paratha Procedure: For outer coating ,make roti dough by kneading all ingredients like water, salt, flour, oil. keep the soft kneaded dough aside by covering it with a small moist towel. Take mashed potatoes, add green chutney, jeera pow...

Winters can be harsh sometimes. It can be relived by having good hot soups. Having soups refreshes us . Chinese soups can be easily made at home. Here is my attempt to make one recipe of  Chinese soup. hot & sour veggies soup: Preparation time:20-30 mins.         Serves : 4 Ingredients : 2 sticks chopped spring onions 1/2 cup sliced mushroom 1/2 cup shredded cabbage 1/2 cup sliced Bamboo shoots (optional) 1/2 cup thinly sliced carrots 1/2 cup sliced green bell pepper 5-6 cloves of  sliced garlic 1 inch Julienne ginger(into strips) 1/2 tbsp olive oil 1 tbsp soya sauce 1/2 tbsp vinegar, chilli sauce 2 tbsp corn flour 2-3 cups vegetable stock 1/2 tsp chilli powder Salt to taste and pepper Method : Heat olive oil in a pan, add white part of spring onions, sliced garlic and some ginger strips, chilli powder now sauté till it looses it's colour. Add mushroom, cabbage, bamboo shoots, carrots, vegetable stock bring it to a boil, add so...

Ghee being an essential ingredient in Indian kitchen, most of our dishes are made using ghee. Every traditional Indian kitchen has ghee as it's important ingredient. Method of preparing ghee: Step1 Collect milk cream(malai) from whole milk and keep it in a container together and refrigerate it.( at least for 15-30 days appro 250 grams)   Step2 Defrost the container. Bring the container to room temperature, add chilled water and churn it. Continue churning till the malai is soft and forms a ball like shape. This soft ball is butter. The water in which this butter is churned is called buttermilk. Step3 Drain the buttermilk from the butter and put the soft white butter in a hard base pot and heat it on low flame for making ghee. As soon as it turns into light brown liquid ghee is ready. Salt can be added(optional)to get texture like rawa(semolina). Notes: 1. Heavy whipping cream can be used instead of malai. 2. Use chilled water while churning the malai ...