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🫓 Parata

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 Parata  Crispy, flaky paratha is the perfect side to serve with dals and curries. This traditional Indian flatbread is unleavened, and is filled with tender and crisp layers. Try my classic plain paratha recipe with step-by-step photos to make a batch for enjoying with your favorite saucy dishes. INGREDIENTS ● 3 cups all-purpose flour, plus more for dusting ●1 3/4 teaspoons kosher salt ●1 tablespoon neutral oil, such as canola, plus more as needed ●1 cup warm water ●3/4 cup ghee How to make Paratha Recipe Knead Dough 1. In a large mixing bowl add 2 cups of whole wheat flour, 1 teaspoon of oil or ghee, ½ teaspoon of salt. Add ½ cup water in portions as you go on mixing and kneading the dough. Keep in mind not to add all of the water at once. Triangle Folded Method 3. Pinch a medium-sized ball from the dough. Dust with flour and flatten on a clean surface that’s also dusted with a bit of flour. 2. Mix and knead into a smooth, soft dough. Continue to add a bit more water a splas...
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Potato soup

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  POTATO SOUP Here's a simple potato soup recipe: Ingredients: 4 large potatoes, peeled and diced 1 onion, diced 2 cloves of garlic, minced 4 cups (1 liter) of chicken or vegetable broth 1 cup (240ml) of milk or cream 2 tablespoons of butter Salt and pepper to taste Optional toppings: shredded cheese, chopped chives, crispy bacon bits Instructions: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they are soft and translucent, about 5 minutes. Add the diced potatoes to the pot, along with the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender. Once the potatoes are cooked through, use an immersion blender or a potato masher to blend the soup to your desired consistency. If you like a chunkier soup, leave some potato pieces intact. If you prefer a smoother soup, blend until completely smooth. Stir in the milk or cream a...
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🧆 Gulab jamun

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  Gulab jamun Gulab jamuns occupy a very popular position in the large family of Indian desserts. I suspect their popularity stems from their simple yet marvelous construction: little, fried balls of a milk-based dough that are soaked in a syrup scented with green cardamom, saffron, rose water, and other spices, served warm or at room temperature. The floral, fruity quality of the syrup is particularly important; “gulab jamun” literally translates to “rose water” and “black plum” (a type of Indian fruit). Ingredients For the syrup ●4 green cardamom pods, lightly squashed with the side of a knife ●600g caster sugar ●few drops rosewater ●¼ tsp saffron strands, soaked in 2 tbsp warm water for 1 hr ●2 tsp chopped pistachios For the gulab jamun ●6 green cardamom pods, seeds removed ●1 tsp caster sugar ●100g full-cream milk powder ●40g plain flour ●½ tsp baking powder ●50g ghee or softened unsalted butter plus 1kg ghee, for frying ●1 tbsp natural yogurt ●Squeeze of lemon juice ●4-5 tbsp ...
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