Archive for category Breakfast

How to make Aloo Paratha

Aloo Ka Paratha is very easy to make and its very tasty at the same time. It is simply roti stuffed with spiced meshed potatoes and cooked with plenty of ghee or butter. The Alu Paratha is Indian dish and is very popular Punjabi breakfast menu.

Parathas are roties made with plenty ghee and aloo Paratha is Roti stuffed with Potatoes. Aloo/alu/aaloo is the hindi word for Potatoes.

The Aloo Prathas are usually served with Pickles and curd and a hot cup of milk tea. I prefer to dip my hot crispy parathas in milk tea and eat. It is supposed to be served hot. Hot parathas are very crispy and scrumptious.

The filling should be all meshed so that it does not stick out and tear the dough while rolling it out.

The Following step by step recipe will make 8 Aloo Parathas. First the Roti dough is prepared and the Potato is prepared separately and than the Spiced and meshed potatoes are stuffed in the roti and rolled to make Aloo Parathas.

Ingredients for roti used for making Aloo Parathas:

  1. 2 cups of flour 400 g
  2. Water for making dough (210 ml approximately)
  3. Pinch of Salt

Ingredients for spiced Potato stuffing used for making Aloo Parathas:

  1. 4 medium sized Potatoes
  2. 1/4 tsp Roasted and grounded Jeera
  3. Pinch of Chilly powder
  4. 1/4 tsp Garlic paste
  5. Coriander Leaves (cut into very small pieces)
  6. Salt to taste
  7. 1/4 Onions (optional-It is supposed to be cut really very finely)
  8. Pinch of Masala (optional)

Other Ingredients used for Making Alu Parathas:

  1. Ghee or Butter for cooking
  2. Plain Flour for dusting

Method for the dough used for making Aloo Parathas:

  1. Sieve the flour
  2. Heat water for making dough.
  3. Add a pinch of salt to flour and mix it.
  4. Add water to the dough and make a smooth dough.
  5. Break the dough into 8 equal pieces.
  6. Make each small dough round and smooth.

Method for the Stuffing used for making Alu Parathas:

  1. Boil and peel the Potatoes.
  2. Mesh the potatoes.
  3. Add Jeera Powder, Chilly Powder, Garlic Paste, Cut Coriander/Cilantro Leaves, Sliced Onions, Salt and Masala.
  4. Mix this well.
  5. Break the Potato filling into 8 equal pieces and make it round in shape.

Remaining Method for making Aloo/Alu/Parathas or Potato Stuffed Roti:

  1. Take 1 dough and roll out to to the size of 1 large potato.
  2. Put the the potato filling in the middle of the half rolled dough.
  3. Close the filling inside the dough.
  4. Pat the dough with some flour and roll out the Paratha.
  5. Heat a tawa or a flat pan smear some ghee or butter on the pan.
  6. Transfer the rolled Paratha to the pan/tawa.
  7. Cook both sides of paratha well, apply plenty of ghee or butter while cooking.
  8. Repeat the process for all the parathas.
  9. Serve hot Aloo Parathas with curd and pickles and a large cup of milk tea.
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Star Bread

Ingredients:

  1. 4 pieces of sliced bread
  2. 1 to 2 tsp of sugar
  3. 1 Egg
  4. 1 tsp Butter

Method:

  1. Cut the bread into halves
  2. Grease a flat frypan with butter
  3. Assemble the bread on the frypan as shown in the picture.
  4. Put the frypan over low to medium heat.
  5. Break the egg and pour its content over the bread.
  6. Use a spechular to spread the egg evenly over all the pieces.
  7. Sprinkle sugar over the bread.
  8. When the lower side is brown, turn it over.
  9. Cook both the sides till it is brown.
  10. Serve hot with a cup of drink.
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Bread Pakoda

Ingredients:

  1. 4 to 6 slices of bread
  2. 1 egg
  3. 2 tbsp sugar
  4. 1 tsp oil

Method:

  1. In a bowl pour the egg white and yellow, add sugar and beat to mix the sugar.
  2. Grease a flat fryan with oil and heat the frypan.
  3. Dip the bread slice into the egg mixture and cook it on the prepared frypan.
  4. Serve this with tea.
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Fried egg sandwich

Ingredients:

  1. 2 eggs
  2. 1/4 onion thinly sliced
  3. pinch of salt
  4. Chopped chillies
  5. Garlic paste
  6. 1 tbsp Oil
  7. Sliced Bread

Optional:

  1. Tomatoes Cut in circles
  2. Butter
  3. Mayonnaise
  4. Lettuce
  5. Cucumber
  6. Cheese

Method:

  1. Break the eggs and pour the inside of it in a dish.
  2. Add sliced onions, salt, chillies and galic to the dish of eggs.
  3. Heat oil in a frypan and pour the mixture in the frypan.
  4. Fry in medium heat till brownish. You can either stirr well while fryng to have the egg in small pieces or fry one side and turn it over and fry the other side to have a large chunk.
  5. Take it out of Oil and drain all oil out.
  6. Spread the fried eggs on the bread slice. Make a sandwich
  7. Serve with soft drinks or tea
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Porridge (Fiji Indian Style)

Ingredients:

  1. 1/2 cup porridge
  2. 2 – 3 cups liquid milk
  3. 2tbsp Ghee
  4. Sugar

Method:

  1. Heat Ghee in a fry pan and fry porridge till light brown.
  2. Pour liquid milk and sugar and boil for 3-5 minutes.
  3. Serve
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Porridge (can be served to diabetes patients)

Ingredients:

  1. 1/2 cup porridge
  2. 1 tbsp ghee/butter
  3. Pinch of salt
  4. 1/2 Onion
  5. 2-3 cups water

Method:

  1. Heat ghee in a frypan and pour porridge and fry it till light brown.
  2. Pour water, onion, salt and boil for 3-5 minutes.
  3. Serve

Note:

This kind of porridge is not sweet so it can be served to those who have diabetese. But its yummy.

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