Tuesday, February 16, 2016

Aloo Paratha - Potato Stuffed Flat Bread

I was never fond of aloo paratha since my childhood. I tasted so many version of this famous aloo paratha in restaurants but never seemed to like it, no matter what.

That's the reason I never tried it until now as I was so confident that I would hate it anyways. But now after playing with different spices everyday and able to determine the taste before hand, I ultimately gave it a try!!!! & I could'nt believe I was eating aloo paratha made by Me Myself and loving it!!!

I just used everyday spices without adding ginger, garlic or onions which I used to hate while having it in restaurants. 


Ingredients: (Serves approx. 3)
  • 2 Cups Wheat Flour
  • 4 Potatoes (boiled, peeled, mashed)
  • 2 Green Chilies finely chopped
  • 1 tsp Red Chilly Powder

Wednesday, February 10, 2016

Cocoa Milk Delight - Hot Cocoa

Its a Valentine week & Chocolate is A must!!!! As still the weather here is pleasantly cold, I thought of making hot cocoa milk for dessert. 

This cocoa milk can be served chilled aswell. Enjoyed this heavenly chocolaty dessert in both the version though!


Ingredients: 
  • 1/4th Cup Cocoa Powder
  • 2 Cups Milk
  • 1 Cup Cream
  • 1/2 Cup Sugar
  • 1 tsp Vanilla Extract
  • Whipped Cream (Optional)
  • Vanilla Ice Cream (Optional)
Method:
  • In a sauce pan, sieve cocoa powder and add 4 tbsp of milk. Mix well, see to it that no lumps are formed.


  • Once the milk is nicely incorporated into cocoa mixture add rest of the milk while stirring continuously and mix everything well.
  • Add sugar, cream & vanilla extract. 
  • Cook this mixture on medium flame, stir continuously. Bring it to a boil for further 15 minutes.
  • Hot Cocoa Milk is ready. Garnish with whipped cream and serve.
  • Incase you want to have it cold, prepare this cocoa milk a day before and while serving garnish with a dollop of vanilla ice cream!

Thursday, February 4, 2016

Pomegranate Raita

Pink jewels immersed into creamy yogurt is how I always like to describe this wonderful sweet dish. One of the best accompaniments with spicy curries or rice preparations! Made in a jiffy and served chilled!!!


Ingredients: ( Serves 3)
  • 1 Cup Pomegranate Kernels
  • 1 1/2 Cups Whisked Yogurt
  • 1/4th Cup Coriander Leaves finely chopped
  • 1 tsp Powdered Sugar
  • Salt to taste
Method:
  • In a mixing bowl add whisked yogurt, salt, powdered sugar and mix well.
  • Keep aside 1/4th cup of pomegranate kernels aside and add the rest of kernels into the yogurt mixture and mix well. Check for seasoning.
  • Now lightly bruise the pomegranate kernels that we had kept aside with a help of spoon so that some juice can sweep out from them. 
  • Add this slightly bruised kernels and juice into the raita. Mix gently.
  • Garnish with finely chopped coriander leaves.
  • Pomegranate Raita is ready.
  • Serve chilled.
  • Best accompaniment with Biryani, Pulao or Masale Bhat.