Indian Flat Bread stuffed with Potatoes (Aloo ka Parantha)

North Indian Vegetarian Breakfast Special
Indian Vegetarian Bread Special
Punjabi Cuisine
Indian Flat Bread  stuffed with Potatoes (Aloo ka Parantha)
Serves 2 (makes 4 Paranthas)
 
Ingredients:

Potatoes- 2 Medium 

Onions- 1 Small, Finely Chopped
Green Chillies- 2, Finely Chopped

Amchur Powder- a big Pinch, or can replace with Dried Pomegranate Seed Powder (Anardana)
Chat Masala- a Small Pinch
Coriander Powder- 1/2 Tsp. (optional if Fresh Coriander isn't available)
Cumin Powder- 1/4 Tsp.

Kashmiri Red Chilli Powder- 1/2 Tsp. 
Salt- 1/2 Tsp. or to Taste
Fresh Coriander Leaves- 1 Tbsp., Finely Chopped

For Dough:

Whole Wheat Flour (Gehun ka Atta)- 2 Cups

Caraway/Bishop’s Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.

Water- To make Dough

Extra Light Olive Oil/Olive Pomace Oil- needed to make the Paranthas on Flat Tawa  
 

Method:

Boil/Microwave Potatoes for 7- 8 Minutes (depends on the Microwave Settings) till they are Soft (when poked with a Fork)
Keep aside to let them Cool till ready to Peel & Mash

 
In a Bowl, Mix Mashed Potatoes with Chopped Coriander, Green Chillies, Amchur, Chat Masala, Cumin Powder, Kashmiri Red Chilli Powder, Salt and Sauté

For the Dough:

Mix Whole Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas

Make a Hard Dough as the Peas Filling will leave some water

Keep the Dough aside for 10 Minutes

For Paranthas:

Divide the Dough and the Peas Filling into 4 equal parts

Dust with some Whole Wheat Flour and roll with a Rolling Pin

Put the Peas Filling in the center and Seal with all the edges folded towards the center

Dust with some flour and Roll it into a round shape

Place the Parantha on the Hot Tawa facing the Vegetable Side

Turn it to the other side as soon as Brown spots start appearing

Put Oil on this side, spread evenly and turn it over

Put Oil on this side and spread evenly, Cook till both sides are Golden Brown 

Serve Fresh with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed Veg or Pachranga Pickle, Set Curd/Yoghurt (Dahi) and Lots of Love :)!!   


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Spinach Fried Bread (Palak Puri) with Simple Potatoes simmered in Tomatoes (Tamatar Aloo)

Indian Vegetarian Breakfast Special 
Spinach Fried Bread (Palak Puri) with Simple Potatoes simmered in Tomatoes (Tamatar Aloo)
Serves 3-4

Ingredients:

For Spinach Dough:

Whole Wheat Flour (Gehun ka Atta)- about 2-1/4 Cups (for 18-20 Puris)

Caraway/Bishop’s Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.
Extra Light Olive Oil/Olive Pomace Oil- to knead the Puri Dough

leftover Blanched Spinach Water- to make Dough

Method:
In Boiling Water, Immerse the Tender Spinach Leaves & Stalks for few Minutes & immediately transfer in an Ice Water Bowl as part of the Blanching Process

Knead the dough without any extra water using just the Blanched & Pureed Spinach

Keep the Dough covered with a Moist Cloth for better results

Roll the Dough into Puri & Keep Aside for Frying

 

 

Light & Fluffy Puris!

Crispy Crust on the Puri that we like!

For Simple Potatoes simmered in Tomatoes (Tamatar Aloo):

 

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Koraishutir Kochuri with Aloor Dum (Matar Kachori/Puri aur Tariwale Aloo)

Indian Vegetarian Breakfast Special

Flavours of Eastern India- West Bengal & Orissa Cuisine
Koraishutir Kochuri with Aloor Dum (Matar Kachori aur Tariwale Aloo) 
Serves 2 (makes 6 Kachoris)

For Dough:
Whole Wheat Flour (Gehun ka Atta)- 2 Cups
Salt- 1 Tsp.

Water- To make Dough 

For Aloo Dum:

Baby Potatoes- Boiled & Peeled
Ginger- Crushed & Finely Chopped
Baby Tomatoes- Finely Chopped
Green Chillies- Slit
Jaggery- (used here for Health purpose but can use plain White Sugar instead)
Extra Light Olive Oil/Olive Pomace Oil- 

Fresh Coriander Leaves-

 

For Aloo Dum:

Baby Potatoes- Boiled & Peeled, Ginger- Crushed & Finely Chopped, Baby Tomatoes- Finely Chopped, Green Chillies- Slit
I am using Jaggery here for health reasons but can use plain White Sugar instead
Fresh Coriander Leaves, Keep Aside

Heat Mustard Oil till Smoking Point

Add Cumin Seeds (Jeera), Bay Leaf, Crushed Green Cardamom, Cinnamon Stick & Sauté

Add the Baby Potatoes & give a gentle mix 
Let the Potatoes get Golden Brown

Add the Ginger, Tomatoes, Jaggery, Salt, Turmeric Powder, Water, Cover & Cook for about 5-7 Minutes

For Stuffed Green Peas Deep Fried Bread (Koraishutir Kochuri/Matar Kachori/Puri):

For Stuffing:

Heat Mustard Oil till Smoking Point
Add Ginger Paste, Sugar, Salt, Green Chillies, Mashed Green Peas & Stir for 3 Minutes until Cooked

The Stuffing should becomes Powdery

For Dough:

Make a Hard Dough with Flour, Salt, Oil & Water

Make Equal sized Balls with the Dough, Roll to flatten the Balls 

Put the Stuffing in the center & cover the Filled Dough like a Dumpling

Roll both sides of the Filled Dough

Gently glide the Rolled out Bread in Hot Oil & Fry on High Flame till Golden Brown on both sides

Serve Hot with Aloo Dum!

Tips:

Traditionally these Kachori’s are made with All Purpose Flour (Maida) but we decided to use Whole Wheat Flour as a healthy option (not to worry as they turn out as tasty with Atta also!)

Feel free to share your views & do let us know how this one turned out :) 

Kolkata & Bengali Cuisine

Kolkata has a lot to offer the Food Lovers in Areas of Chaurangi Lane, Park Street etc.

Park Street has Authentic Bengali Food & a variety of Authentic Cuisines to cater to different palettes

Hotel Hindusthan International located on 235/1 A J C Bose Road, Kolkata 700020

College Street has Indian Coffee House
"Adda" means a place for meeting up with friends for Chat or even Debating (that the Bengali Culture is famous for)

Traditional Bengali Breakfast:

Bhojohari Manna Hindustan Road for Traditional Bengali Breakfast

Get a mix of Bengal & Ghothi Food

Luchi Alor Dum

The Cutlets are Non Oily unlike North

Mochar Ghonto

Mochar Paturi

Moong Dal with Bhath Lemon Juice

Kewpie's Elgin Road
Aloo Dum, Koraishutir Kochuri, Baigun Bhaja, Luchi (Maida Puris), Prawns (Dab Chingli) cooked & served in Coconut covering, Pineapple Chutney Mishti Doi
5 Flavours of Bitter Sweet Pungent Astringent (Paan)

Oldest Restaurant Anandi Cabin in Dharamtala
Famous for Mughlai Parantha available  28/-
Square shaped made with Maida Egg Ginger Onion Mutton Keema Carrot Potatoes lots of Oil

Tea Tasting & Auction since 1860
A professional Tea Taster uses all their 5 senses for the job


Flury's started by Swiss Couple at Park Street
Tea Cafe with Pastries etc.


Momos Street early in the morning
Old China Town was in the Central part of the city but the New one is in Tangra (Eastern part of the City)
During the 18th Century, the Chinese made entry into India

New Tangra Road
Beijing Bar & Restaurant on Christopher Road
Honey Chicken 215/-, Famous Golden Fried Prawns 510/-, Vegetable Lung Fung Soup 135/-, Chicken in Black Bean Soup 245/- Sauce with Green Chillies, Mixed Vegetables with Pok Choy, Fried Tofu with Chilli Garlic 180/-

Chinese Bentinck street

Dacres Lane Famous Chole Kulcha

Special Tea 3/- Vegetable Stew 17/- (Carrot Potatoes Beans light Flavoured) served with Toasted Bread


Traditional Bengali Lunch: 


Kasturi Restaurant Mushtaq Ahmed Street

Speciality is Mustard based Dishes

Specialized East Bengal Cuisine

Churi Sliced Fried Potatoes

Vetki Paturi

Aliah Restaurant:

Since 1928 in Central Kolkata for Kolkata Mughlai Cuisine

The origin of Mughlai came from Nawab Wajid Ali Shah from 1886

Kolkata Potato Biryani, Razala, Pasanda Pulao Chaap Mutton etc.

Nizam's Restaurant:
Origin of the Non Veg Kathi Kebabs like Double Mutton & Double Chicken rolled in with Maida Egg Parantha (cooked in Dalda)
this place doesn't serve Beef


College Street
Kalika famous for Pakoda's among Students
Aloo Chop Fish Chop Fish Roll Fish Cutlet Vegetable Chop
Special Kele ka Pakoda Mocha served with Sarson ka Paste

Traditional Bengali Sweets:

The K C Das Factory at Shyam Bazaar, Kolkata is a Must Trip for all the Rasgulla Lovers 

There has been a debate whether the Famous Rasgullas were invented by Nabin Chandra Das

The process involves the Milk which is Boiled, Curdled, Strained through Cheese Cloth, Washed in Water, Churned again till a Creamy Chenna is passed through Machinery which releases the Medium Soft Chenna which is then made into Soft Rasgulla Balls by hands, Dipped in Sugar Syrup & Packed in Metal Tins! 

more than 1 Million Tins produced each year!

Balram Mullick Ballygunj Bhavanipur
Favorite Sweets
Sandesh Chenna cooked with Sugar

Girish Chandra Dey & Nakur Nandi in Shyambazar is a 164 year old shop in North Kolkata

Gulab Sandesh with Rose Petals on top!

“Jolbhora” (literally means filled with water) has different Syrups like Date Palm Juice, Chocolate/Strawberry/Mango /Butterscotch /Black Current syrups or even Jams & “Nolen Gur” Sandesh during Winters

Fresh Buffalo Milk is Boiled, strained through Muslin, the resulting Chenna is massaged with Bare Hands which produces a Grainy Chenna which is then cooked with Sugar & any Additives

The Sandesh comes in two basic classes, the Kora (Hard) & the Norom (Soft)

Nolengurer Jalbhora Sandesh (Date Palm Jaggery Sandesh)

Nolen Gur is the magical Jaggery from the sap of Date Palm trees. It is a variety of natural Sweetener that is only found in Bengal & Odisha

Mohan Dal with Condensed Milk
Chenna in Banana Leaf
Mishti Doi varieties like the Mishti Doi Kulfi
Lichi Payesh

Three Famous P’s of Bengal: Politics, Pish, Pootball!!!

Baghbazar is where the 19th Century Bengali Aristocracy & Royal Families built their Palaces with Hindu European & Muslim Architectures
home to legendary Freedom Fighters, Musicians,Writers etc. some are even as old as 10th Century


China Town:

What one must have on a visit up here are the breakfast items on the street!

There are 2 China-town's, the Old one in Central part of the City & the other one in Eastern part of the City

Sova Baazar:

Durga Pujo is major event which one should attend if possible

Destruction of Demon Mahishasura by Goddess Durga is
Clay Artists (Komartuli) who are involved in the Idol Construction especially when the Idol comes to life (Idol is painted with its Eyes) is overall a laborious process
On the last day Dashami, Clay Idol immersed in water has to be seen to be believed with the Mass participation from the Community


Visit Nolban Lake for a place to spend amidst Peace & tranquility, a perfect Getaway Spot!
Can opt for Boated Tours like Joyrides with Family, Romantic Cruises, Deluxe Shikara


Rabindra Sangeet Vikram Ghosh Tabla Maestro is known for his in depth knowledge of Indian & Western Instruments
His troupe Rhythmscape & his Solo performance are worth attending to!


Tram Rides especially the New ones are a must ride on a trip to the City
One of the most Famous Landmarks in the City is the Victoria Memorial

College Street Boi Para Second Hand Books

Siliguri:
Famous for its 3 T's: Tea, Timber & Tourism

Kalpana Pice Hotel in Bidhan Market
Menu includes Loads of Rice with Cheetal Fish (Strong Flavoured, Soft, Fatty Fish better than Hilsa, Elish for its Devotees) Patty 300/-, Chingri 150/-, Mishti Doi 20/-, Dal 10/-, Chai Biscuit for Adda Lovers!
Shukto available during Lunch time


Darjeeling:

Famous Keventers Restaurant

Open Terrace with amazing view of the Kanchenjunga
Specialty is their Continental & English Style (esp. Non Vegetarian) Breakfast with Cheese toast, Sausages, Baked Beans, Egg, Ham, Bacon with the Local Darjeeling Tea or a Cuppa of Hot Chocolate etc.








Hot Stimulating Cafe on Hooker Road
Serves only Vegetarian Food, Special Bambo Beer
Menu includes Pancake with Honey 34/-, Noodles, Momos 25/-, Thukpa 25/-, Tumba 45/-

Padmaja Naidu Himalayan Zooligical Park
Himalayan Mountaneering Institute

 

Delhi- A Must Culinary Nirvana Trip!

*Culinary Trip*

Khari Baoli is Asia’s Largest Wholesale Spice Market

Whole Spices like Mountain Grass (Patthar ke Phool), Dry Ginger, Badi Elaichi, Peepal, Fresh & Whole Turmeric (Haldi), Coriander, Jeera, Red Chillies, Makhana etc.

Sadar Bazar is the Wholesale Market for non-branded Consumer Items

Also explore other areas like Chandni Chowk, Dariba Kalan, Nai Sadak, Naya Bazaar, Chawdi Bazaar,  Daryaganj

The world famous Parathe-wali Gali in Old Delhi, a classic, a must visit for a feel of true Purani Dilli style..the less anyone eats before leaving, the more we are bound to be satisfied with each passing plate of varieties of Parantha!

there are 6-7 shops claiming to be the oldest of the lot, some like Pt. since 1872
Parantha Waala since 1875
Aloo, Besan Methi,, Urad Dal, Rabdi, Gur, Green Chilli Parantha, 16 Layer (parat) wala Parantha,

A True Delhi-ite will recommend Karim's Hotel & a visit is a must even for Vegetarians

Originally from the Old Delhi Jama Masjid area, Nihari Gosht tastes best when had with Khameeri Roti (Dough/Atta has Baking Soda), Naan or Phulka

Ashok Chat Bhandar in Chandni Chowk, Old Delhi
Since 70 Years

'Jalebi Wala' is the Popular Sweet Shop at Chandni Chowk, one of the Food Destinations to Visit!

'Kure Mal Mohan Lal Kulfi Wale' in Sitaram Bazar, Delhi for over 168 Kulfi Varieties!

'Vijay Variety Kulfiwale' in Chandni Chowk

Indus Flavour in Kingsway Camp (near Delhi University) discount for students 300/- for 2
Peshawari Naan, Paneer, Dal Makhni

Connaught Place (CP):

Depaul's Janpath Bhavan with items like Paneer Ball 30/-, Flavoured Cold Coffee (not to sweet which is good!) 30/- Chicken Sandwich 30/-

Wenger's Bakery since 1926, 86 Years old a must visit for the Variety, Taste, Creativity & most of all Natural products used!

The Foodie has nominated it for Award 2012

Shake Square New Delhi

'Baujee ka Dhaba' owned by the Mehra's at Garden of Five Senses in South Delhi & Gurgaon Mall

Special for Peshawari Naan, 24 Hours Marinated 'Raan' means a Leg of Baby Lamb

'Smoke House Grill' Greater Kailash New Delhi

'Fast Trax' in Saket Mall New Delhi for affordable Fast Food fa& mous for its Kebab, Chicken Burger etc.

Khandani Pakoda Waala on Outer Ring Road Sarojini Nagar

Pakoras are of many varieties and change with the seasons, Tinda (available during Summer), Kamal Kakdi (in Winter), Baingan, Paneer, Aloo, Capsicum Pakoda (also known as Bomb Pakoda), Pyaaz-Palak, crispy Hari Mirch Pakoda etc. are among the must-haves

Cafe Lota by Rahul Dua
Bel Sharbat Kerala Veg Curry with Ragi Appam
Quinoa Upma
Beetroot Peanuts fried Cutlets



Dilli Haat has a range of Open Air Style Stalls from different Indian States
UP Style Chaat Bhandar serve variety of Chaats

Paharganj
Sitaram Chole Bhature starts at 8 AM at 40/-

Cold Lassi Shop near Metropolis with flavours like Mango, Grape etc.

'Bercos' Thai Restaurant

interestingly no Knives but only Spoons & Forks used here

Vegetarian Starters options like the crispy Chilli Potatoes, fried Vegatable Momos with the Sauces

Main Course options like Garlic Steamed Rice with Thai Red Curry

Desserts & Sweets like Creamy Ice Cream

Zeba Kohli's Fantasie Chocolates (since 1946) are famous & awarded as well

Exquisite shaped kiddy delights (chocolate dinosaurs, puppies and chocolate houses)

Chocolate Tattoos, Chess Sets, Chocolate Baskets, Pandora Boxes, Chocolate Fountains, Fresh Cream Ganache, molten authentic centres of Fresh Fruit, and Chocolate Paints

Sugar-free flavours, Extra dark, smooth, creamy chocolates & Organic chocolates, Zeba’s Bitter Chocolate (60gm Dark Bar, 185/-), Spicy-hot Chocolate, Peanut Buttercups, White Hazelnut, Almond Delight

Fantasie’s Luxor is a premium range of exquisite melt-in-the-mouth chocolates, which includes the aromatic and smooth Milk Truffle, the sugar-free Dark Peanut Chocolate and the Indian Gooseberry Chocolate, which boasts the nutritive contents of Amla

Karnataka Bhavan Food Centre

Winter special Kashaya
Mysore Masala Dosa
Pancha Uttapam



Café Qahva in SDA Market, Hauz KhasContinental Breakfast with Pancakes (with Ice Cream!), Eggs, Brown Bread, Mushroom Corn Toast, Chai Latte, Apple Cinnamon Coffee

Papillon near DND Flyover
authentic food like Italian Village style Pizza 150/-, Poha, Sambar, Vada Pav, Pav Bhaji run by a Gujarati couple


Good Food Cafe in Pitampura

must try for its Fresh Salad (Seasonal Veggies Carrot, Peas in Winter, Capsicum, Lettuce in Italian dressing), Garlic Bread 4 pieces (100/-), Pasta (160/-), Veg (Paneer, Capsicum, Onions in Mayyonaise etc.) & Non Veg Wraps overall 500/- price to pay

The Mix Restaurant by Brewmaster Multi Cuisine Restaurant Continental, Oriental. Mughlai in Kirti Nagar's Moment's Mall
Lunch Veg Buffet 199/- Dinner Veg 499/- or Non Veg 699/-
Starters like Tangy Hung Curd (Dahi) Kebab in Breadcrumbs or Non Veg Mutton Seekh Capsium, Onion in Egg, Chicken dipped in Cornstarch served with Zucchini

Main Course like Deep Fried Paneer in Mildly sweet Noorjahan Gravy, Non Veg Mild Healthy Chicken Curry, Veg Pasta Ravioli Sauce, Tender Fish in white Alfredo Sauce Olives, Mashed Potatoes, Veggies,
Desserts like the Italian Custard with Bread base, Creme Caramel, Hung Curd with Black Pepper


NCR especially Gurgaon has its own famous places to visit:

Musical play like Zangoora is a must watch with Family

*Spiritual Trip*

Lotus Temple Bahai Faith

Laxmi Narayan Temple

Nizamuddin Dargah- Every Evening

Ferozshah Kotla- make a wish on paper & they are granted

Laatwaale Baba- Came from Meerut


City Tour:

In Kinari Bazaar especially for Bollywood Style Ghagras 'Divasa' Store is a must visit, also the Raw Material is available here with which the Designer Clothes are prepared with

Dilli Haat has a Open Bazaar featuring Clothes, Handicrafts from all over India

Most Top Fashion Designers make it a point to be in Delhi Fashion Week with Delhi being the Nation's fashion Capital, check some of the best out for example Designer Duo Ashima-Leena Singh can be contacted for a private Viewing for their Label

Delhi is aptly called the 'Living Museum' with all the Red Fort, Gandhi Tomb, Humayun Tomb, Freedom Fighter's Statues & which True Delhi-ite can not mention the Hidden Agrasen ki Baoli a must visit get away just to witness its Sheer presence right in the middle of the Hustle & Bustle of a busy place like CP!!

October to March is the best time to explore the Cultural Events like Dance & Music, Art Exhibitions, Events at places like the Indian Habitat World etc.

*Unique Places to Visit*

Poster Wala Vijay has made Bollywood Film posters since long but now it seems this Art form is gradually fading away due to the Digitalization
-Courtesy: It Happens Only in India (Host Malishka)

Razia Sultan Makbara along with Sister Sazia or Security Yakul

Mirza Ghalib ki Haveli in Gali Kuppe Waali Chandni Chowk

Mahatta & Co started in Kashmir as Mahatta Art Studio

Mayank Austen Soofi’s http://thedelhiwalla.blogspot.in

Dwarka's International Toilet Museum

Feel free to share your views as on how this Trip turned out & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Evergreen Sweet House @ New Delhi

Evergreen Sweet House @ Green Park New Delhi

have been around since 1960's

must try Starters/Chaat
Golgappe
Aloo Tikki with Chole
Chole Bhature
Dahi Bhalle

must try Main Course
Veg Thali
Mixed Veg Sabzi, Paneer, dry Pindi Chole, Salad, Puri/Roti/Naan, Rice, Sweet

Fruits, Sprouts,


 

Petha Paan- Sweet with Petha Outside & Rabdi Inside

Special Matka Kulfi- Has Dominant Flavours of Pista Saffron

Delhi-ites Taste Buds have changed over the years from the Traditional Sweets to ones prepared in Less Sugar, Oil & Ghee

Some of the Favourites are the Laddoos Prepared in Desi Ghee like the Motichur Laddoo, Panjiri & Besan Laddoo

Laddoo of Delhi is an Important part of all Major Ceremonies & Functions of the City

On Occasions like Diwali, we like to get Our Sweets Gift Wrapped mostly from Evergreen Sweet House!

Gujia during Holi is one of the Specialities




Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

CornMeal & Black Gram Lentil Fritters (Makke Ke Atte ki Kachori)

Indian Vegetarian Main Course Special
Uttaranchali Garhwali Cuisine 
CornMeal & Black Gram Lentil Fritters (Makke Ke Atte ki Kachori)

Serves 2

Ingredients:

CornMeal (Makke Ka Atta)- 2 Cup

Skinned or Skinless Black Gram Lentil (Chilkewali Urad Dal/Urad Dal)- ¼ Cup

Semolina (Sooji)- 1 Cup

Green Chillies- 3 No’s, Finely Chopped  

Fresh Coriander Leaves- ½ Cup, Finely Chopped  

Salt- To Taste

Oil- For Deep Frying

Method:

Grind the Dry Urad Dal till it Powder

In a Bowl, Add CornMeal, Green Chillies, Coriander Leaves, Salt, Sooji & Mix Well with hands

Add Urad Dal Paste & Mix to get a Dough Consistency. Keep Aside for about 15 Minutes

Heat Oil in a Non Stick Pan (Kadhai) for Deep Frying

Divide the Dough into Balls

Dust it with some CornMeal & Roll the Dough with a Rolling Pin just as is done for a Puri

Gently Deep Fry the Kachori by Pressing with the Ladle to help it Puff

Serve Hot with Tariwale Aloo or just like that at Snack Time!

Tips:

This is a Uttaranchali Snack very famous in Garhwal Region especially Haridwar!
Simple Seasoning along with a Healthy Option of Flour & Lentil is used here

Semolina is used to give the Crunchiness here
Urad Dal Paste helps bind the Dough

Variations:

Soak Urad Dal Flour for about 2 Hours

Drain & Grind along with Ginger & Green Chillies

The Urad Dal should get Dough like consistency 

Feel free to share your views & do let us know how this one turned out :)