Wednesday, January 30, 2008

Aloo Paratha & Vegetable Sagu

It was my husband's birthday on 28th Jan, my daugher and I decided to give him a surprise dinner at home. Then we decided to make aloo paratha, vegetable sagu and a cake. I kneaded atta and had boiled potatoes. Suddenly I thought of my friend Shirley, who is a north Indian. She came home and helped me to do parathas.


Wheat flour - 4cups
Salt - a pinch
Oil - 1tsp
Water - to kneed

1. Mix wheat flour, salt and add water little by little and knead the dough very soft. Add oil and roll into a ball and keep it covered.

Ingredients for stuffing
Potatoes - 5nos
Onion - 2-3nos
Green chilli - 2nos
Red chilli - 1/4tsp
Turmeric powder - 1/4tsp
Mango or amchur powder - 1/2tsp
Garam masala powder - 1/4tsp
Corriander leaves - little
Spring onion leaves - little
Mint - few leaves
Salt - little
Oil - 1/4cup

1. Boil, peal and mash potatoes. To it add onions, turmeric, red chilli, garam masala, dry mango powders. Then add corriander leaves, mint, spring onions, salt and mix well.
2. Take a small ball of wheat flour and spread it into round shape. Take a big ball of potato mixture and place it in the centre. Fold all the sides. Dust it with wheat flour and slowly spread it out into round shape. If the filling comes out, spread some wheat flour and continue to roll. Roll out the centre, so that it is not very thick. It will be very hard to eat, if it is very thick. Try to make as thin as possible.

3. Heat the pan, add 3-4drops of oil and place the paratha on it. Apply oil on sides and turn it once or twice and remove when the both sides are cooked and the colour is little brown. Can serve it hot with thick yogurt, pickle or any kurma which has more gravy.


Mixed Vegetables - 1cup
(carrot, potato, beans, peas)
Coconut milk - 1/4cup
Dhania - 2tsp
Channa dhal - 2tsp
Roasted channa dhal - 1tsp
Dry red chilli - 3nos
Ginger - small piece
Cardamom - 1no
Cinnamon - small piece
Cloves - 2nos
Seasame - 1tsp
Onions - 2nos
Tomatoe - 1nos
Turmeric powder - 1/4tsp
Corriander leaves - little
Mustard - 1tsp
Jeera - 1tsp
Salt - little
Oil - little

1. Boil the vegetables, peel and cut onions and dice tomatoe into small pieces.
2. Add a little oil to a heated kadai and roast dry red chilli, channa dhal, seasame, cloves, cinnamon and cardamom. Blend it with dhania, roasted channa dhal, ginger adding little water as needed. If you want a pod of garlic can be added.
3. In a heated kadai, add oil and then mustard, jeera. After it splits add onions and then tomatoes. Later add turmeric powder. Saute for a minute or two and then add the vegetables. Mix well. Add the blended mixture and coconut milk and add enough water and allow it to boil for 5-6minutes after adding adequate salt. Garnish with corriander leaves and serve hot.

Didnt have enough time to bake, so bought a nice vanilla sponge cake.

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