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Haldirams Aloo Pyaz Paratha

Onion aloo (potato) paratha is another delicious variation of the traditional Indian stuffed flatbread. In this recipe, the parathas are stuffed with a flavorful mixture of spiced mashed potatoes and sautéed onions. Here's how you can make onion aloo paratha:

Ingredients:

For the dough:

• Whole wheat flour
• Water
• Salt

For the filling:

• Potatoes, boiled and mashed
• Onions, finely chopped
• Green chilies, finely chopped (adjust to taste)
• Ginger, grated
• Cumin seeds
• Coriander powder
• Red chili powder (adjust to taste)
• Garam masala (Indian spice blend)
• Salt to taste
• Fresh coriander leaves, chopped (optional)
• Oil or ghee for cooking

Instructions:

For the dough:

1. In a mixing bowl, combine whole wheat flour and a pinch of salt.
2. Gradually add water and knead to form a smooth and soft dough.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

For the filling:

1. In a bowl, combine the mashed potatoes, finely chopped onions, chopped green chilies, grated ginger, cumin seeds, coriander powder, red chili powder, garam masala, salt, and chopped fresh coriander leaves if using.
2. Mix everything well to create a flavorful filling.

Assembling and cooking the parathas:

1. Divide the dough into equal-sized portions and roll them into balls.
2. Take one dough ball and flatten it slightly. Dip it in dry flour and roll it out into a small disc, about the size of your palm.
3. Place a portion of the filling in the center of the disc.
4. Fold the edges of the disc over the filling, sealing it well.
5. Flatten the stuffed ball slightly and dip it in dry flour again.
6. Gently roll out the stuffed ball into a round paratha, taking care not to let the filling spill out.
7. Heat a tawa (griddle) or a pan over medium heat.
8. Place the rolled paratha on the hot tawa. Cook for a minute or so until you see small bubbles forming on the surface.
9. Flip the paratha and spread a little oil or ghee on the cooked side.
10. Flip again and spread oil or ghee on the other side.
11. Press gently with a spatula, and cook until both sides are golden brown and crispy.
12. Remove from the pan and repeat the process with the remaining dough and filling.

Serve the hot and flavorful onion aloo parathas with yogurt, pickle, chutney, or a side of raita. This variation of stuffed paratha offers a wonderful combination of the sweetness of onions and the richness of spiced potatoes, making it a satisfying and delightful meal option.

"Paratha is een type platbrood dat populair is in het Indiase subcontinent. Het wordt gemaakt van tarwemeel en kan verschillende vullingen bevatten, zoals aardappelen, groenten of kruiden. Paratha wordt meestal gebakken op een hete tava (griddle) met olie of ghee, waardoor het een lichte knapperigheid en heerlijke smaak krijgt. Het wordt vaak geserveerd als bijgerecht bij maaltijden of als ontbijt met yoghurt, chutney of andere sauzen."

Punjabi Choley (also spelled Chole) is a popular North Indian dish made with chickpeas (kabuli chana) simmered in a flavorful tomato-based gravy, seasoned with a blend of aromatic spices. It is a staple in Punjabi cuisine, often enjoyed with bhature (deep-fried bread), naan, or steamed rice. Known for its bold and tangy flavor, Punjabi Choley is a favorite in both everyday meals and festive occasions.

Punjabi Choley pairs beautifully with:

• Bread: Bhature, naan, kulcha, or paratha.
• Rice: Steamed basmati rice or jeera rice.
• Accompaniments: Sliced onions, green chilies, lemon wedges, and pickles.

Palak paneer is a classic North Indian dish made with paneer (Indian cottage cheese) cooked in creamy spinach (palak) gravy. It is a nutritious and flavorful vegetarian dish that is often enjoyed with roti (Indian bread) or rice. Here's a recipe for palak paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 4 cups fresh spinach leaves, washed and blanched
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 cup heavy cream or yogurt (optional)
• Salt to taste
• 2 tablespoons ghee (clarified butter) or oil

Instructions:

1. Blanch the spinach leaves by boiling them in water for 2-3 minutes. Drain and immediately transfer them to a bowl of ice water to retain the green color. Drain again and blend the spinach to a smooth puree. Set aside.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the turmeric powder, coriander powder, and garam masala. Mix well and cook for a few minutes.
7. Add the spinach puree and salt. Stir well and let it simmer for 5-6 minutes to allow the flavors to blend.
8. If using cream or yogurt, add it at this stage and mix well. Cook for another 2 minutes.
9. Add the paneer cubes to the spinach gravy and gently mix to coat them with the sauce.
10. Cook for 2-3 minutes on low heat to heat the paneer cubes through.
11. Remove from heat and serve hot with roti, naan, or rice.

Palak paneer is a vibrant and healthy dish that combines the goodness of spinach with the creamy richness of paneer. The flavors of spices and the creamy texture make it a popular choice among vegetarians and paneer lovers.

Chicken roast is a classic dish that involves marinating a whole chicken in a blend of spices and then roasting it in the oven until it is tender and juicy on the inside and crispy on the outside. The dish is often served as a main course for special occasions or family dinners.

To make chicken roast, the chicken is first washed and dried, then marinated in a mixture of spices and herbs such as garlic, ginger, cumin, coriander, paprika, and turmeric. The marinated chicken is then roasted in the oven until fully cooked, which typically takes about an hour, depending on the size of the chicken.

While roasting, the chicken is basted with butter or oil to keep it moist and to help develop a crispy exterior. Some variations of chicken roast may also include stuffing the chicken with a mixture of herbs, spices, and bread crumbs for added flavor and texture.

Once fully cooked, the chicken is typically served hot with sides such as roasted vegetables, potatoes, or salad. Leftovers can be used in a variety of ways, such as in sandwiches, wraps, or soups. Chicken roast is a versatile and delicious dish that is enjoyed by many people around the world.

Ingredients: Chicken Leg, Yogurt, Onion, Ginger, Garlic, Black Pepper, White Pepper, Cumin, Cardamom, Coriander, Mace, Nutmeg, Cinnamon, Bay Leaves, Sugar, Salt.

Mutton Kala Bhuna

Kala bhuna is a popular Bangladeshi dish that is made with chunks of beef or mutton that are slow-cooked with a blend of spices and aromatics. The term "kala bhuna" literally means "black bhuna," with "bhuna" referring to the process of frying the meat with spices until it is browned and caramelized.

The dish typically starts with cooking the meat with a mixture of onions, garlic, and ginger until it is browned and tender. Then, a blend of spices such as cumin, coriander, turmeric, and garam masala is added to the meat and cooked until it is fragrant and flavorful. Some variations of kala bhuna may also include tomatoes, green chilies, and fresh coriander leaves for added flavor.

Kala bhuna is a rich and hearty dish that is often served with steamed rice or flatbreads such as naan or roti. It is commonly found in local restaurants and food stalls throughout Bangladesh and is a favorite among meat lovers for its bold and complex flavors.

Ingredients:

• 500g beef/mutton
• 2 onions, sliced
• 2 tomatoes, chopped
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2-3 green chilies, sliced
• 2 tablespoons oil
• Water

Instructions:

1. Heat the oil in a pan and add the sliced onions. Fry until golden brown.
2. Add the ginger and garlic paste and fry for 1-2 minutes.
3. Add the cumin, coriander, turmeric, red chili powder, and salt. Mix well.
4. Add the chopped tomatoes and cook until they are soft.
5. Add the beef/mutton and mix well with the spice mixture.
6. Cook on medium heat until the meat is browned on all sides.
7. Add enough water to cover the meat and let it cook on low heat until the meat is tender and the sauce has thickened.
8. Add the sliced green chilies and cook for another 2-3 minutes.
9. Serve hot with rice or naan. Enjoy!

Fresh Mutton Rezala

Mutton rezala is a classic Indian dish that originated in the city of Kolkata, which is located in the eastern part of India. It is a creamy and flavorful dish that is made with mutton (goat meat) that is cooked in a rich and aromatic gravy.

To make mutton rezala, the meat is first marinated in a mixture of yogurt and spices, which may include ginger, garlic, cumin, coriander, turmeric, and garam masala. The marinated meat is then cooked until tender and set aside.

In a separate pot, a mixture of spices and herbs such as cinnamon, cardamom, bay leaves, and cloves is fried in oil or ghee to release their flavors. The cooked meat is then added to the pot along with a creamy gravy made with yogurt, cashews, and poppy seeds. The mixture is simmered until the meat is fully infused with the flavors of the spices and the gravy is thick and creamy.

Mutton rezala is typically served hot with rice or naan, which is a type of Indian flatbread. It is a rich and indulgent dish that is perfect for special occasions and gatherings. The dish is known for its creamy and flavorful gravy, which is a result of the careful blending of spices and ingredients.