Yesterday was quite a challenging day for me because of my determination to try out #alooparanthas. I’ve always loved them but never attempted making it myself. I’m thrilled at how they turned out (not quite perfectly shaped but very tasty). Day 10 #breakfast was a simple double fried egg with toast #lunch was a simple chicken kasa (chicken in thick gravy) and #dinner was the great aloo parantha experiment. Check out the recipes for my aloo paranthas and chicken kasa in the post below.
LUNCH- CHICKEN KASA
Chicken curry can be made in multiple ways and I love experimenting with my curries. This one didn't have my favorite aloos (potatoes), because I had potatoes as an ingredient, planned for our dinner. The recipe below can be modified to include potatoes and hard boiled eggs for those of you who enjoy a complete bong curry experience :)
Ingredients for a chicken kasa (you can add aloos, I skipped that in my dish):
5/6 chicken pieces (with bones)
2 large onion chopped into small pieces
1 medium tomato diced/ tomato puree
2 tbsp ginger/garlic paste (1 tbsp for marinade)
Salt to taste
2 tsp turmeric powder (1 tsp for marinade)
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala powder
1/2 tsp crushed kasuri methi
1 tbsp chopped coriander leaves
Recipe for chicken kasa:
Step 1: Marinate the chicken in ginger/garlic paste, salt to taste and a little turmeric powder. Keep aside for an hour or so.
Step 2: Heat oil in a pan and fry the pieces of chicken and let them brown well.
Step 2: Take another deep pan and heat some oil. Add the chopped onions. Fry them until they become golden brown. Now add ginger/garlic paste and saute.
Step 3: Then add in the tomato puree and all the powdered spices, along with salt to taste and mix well. Once the oil separates from the tomato mixture, add in the fried pieces of chicken.
Step 4: Add a few cups of water (depending on the amount of gravy you desire) and cook on a low flame. Add in crushed kasuri methi and keep stirring until the chicken is ready to be served.
Plate up!! Garnish your chicken with some coriander leaves. Chicken kasa tastes great with paranthas and/ or rice. As you can see, I served it with rice as well as paranthas :)
DINNER- ALOO PARANTHAS
Those of you who are like me and paranoid to get started with making your own paranthas and rotis, think no more!! Honestly, I never imagined I would ever put in all the effort to do this, but it's just taught me yet again, that once you try hard enough, you can accomplish any task (yes- even if it means the scary round parantha/ roti making)
Ingredients for stuffed aloo paranthas:
2 cups whole wheat ata
4/5 potatoes (peeled and boiled)
1 tsp red chili powder
1 tsp amchur powder
1 tsp chat masala
1 tsp garam masala
1 medium onion diced into small pieces
2 green chillies cut into small pieces
2 tbsps chopped coriander
Salt to taste
Recipe for stuffed aloo paranthas:
Step 1: In a bowl, mash the potatoes along with all the powdered masalas, salt to taste, chilies, onions and coriander.
Step 2: Put the ata in a large mixing bowl- add some salt to taste and 1 tsp oil and keep adding a little water while kneading.
Step 3: Once you're done kneading, divide the dough into a few round balls. I got 8 paranthas from the quantity I used.
Step 4: Take one ball and flatten it out with a rolling pin. Put 1 tsp of the potato mixture in the center and then form a ball by folding the sides together. Repeat this for all the paranthas.
Step 5: Flatten this into a circular shape with a rolling pin. Repeat for all.
Step 6: Heat oil in a pan and fry on both sides of the parantha.
Plate up!!
Serve aloo paranthas hot with butter, pickle and/or yoghurt.
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