Spiced Potato Stuffed Flatbread (Aloo Paratha)

Recipe by Food Connection

For the dough

1 1/2 cups Golden Temple wheat flour (Duram Atta)

sea salt to taste (optional) 

water for kneading

canola oil or ghee(clarified butter) 

For the filling

3-4 medium red potatoes, cooked, peeled, and mashed

1/2 teaspoon crushed red pepper (more or less depending on your taste)

1/2 teaspoon turmeric

1/2 teaspoon crushed cumin seeds

1/2 teaspoon crushed coriander seeds

1/2 teaspoon garam masala

2 green chilies, seeded and chopped

small handful cilantro leaves, finely chopped

sea salt to taste

Directions:

For the dough

Combine all the ingredients in a large bowl and slowly add water a little at a time.  Knead well to make a soft and elastic dough after 5 minutes of kneading.  Make sure the dough should be smooth (but not sticky).  Cover and keep it rest for at least 30 minutes. 

For the filling

Boil potatoes in the pot of water until tender.  Allow them to cool slightly to handle, peel the skin of the potatoes, and mash well with a fork or masher in a bowl.  Add crushed red pepper, turmeric, crushed cumin seeds, crushed coriander seeds, garam masala, green chilies, cilantro leaves, and sea salt and mix well (make sure the filling should be dry and lump-free). Make equal lemon-sized balls and set aside.

For the paratha

Knead the dough again for a minute and divide the dough into equal lemon-sized balls (about 8-10 portions).  Take one dough ball at a time and dip into the flour to coat it.  Dust a little of flour on the surface.  Flatten the ball into a disc.  Roll out the dough a little on a floured surface with a rolling pin and place the potato ball in the center of the dough.  Cover, seal the edges carefully, and dip it again into the flour.  Roll lightly again, dusting on the surface, if necessary, into a nice tortilla-shaped round (make sure the filling does not come out while rolling and the paratha should not be too thin).  Meanwhile, heat tawa(Pakistani flat griddle) or non-stick skillet over medium.  Place stuffed paratha on hot tawa and cook until the brown spots start to appear on one side.  Flip the paratha over and brush lightly with canola oil or ghee.  Flip the paratha over once again and brush lightly with canola oil or ghee and cook until the dough is no longer raw and completely cooked--It should have light golden/brown spots.  Repeat with the remaining parathas.  Serve warm with plain yogurt and any spicy pickle and/or chutney of your choice.  Enjoy!

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Strawberry-Banana Muffins

Adapted from GastronomyBlog

EVOO (extra virgin olive oil) for coating

1/4 cup unsalted butter, melted and cooled 

1/2 cup organic 2% milk 

1 cage free egg 

1/2 cup plus 3/4 cup wheat pastry flour

1/2 cup unbleached all purpose flour

1/4 teaspoon salt 

2 teaspoons baking powder 

1/2 cup organic sugar

1 1/2 cup fresh organic strawberries chopped

1 banana, thinly sliced 

cinnamon-sugar for sprinkling

fresh sliced strawberries for garnish

Directions:
Preheat the oven to 375 degrees. Coat 12-cup muffin pan with EVOO.  Combine all wet ingredients (butter, milk, and egg) in a small bowl and beat it lightly.  Add all the dry ingredients (flour, salt, baking powder, and sugar) in another large bowl and gently mix it.  Toss in the chopped strawberries and sliced banana, then stir to coat with the flour mixture.  Combine wet mixture slowly into the dry mixture and stir gently until combined well.  Fill the muffin cups with the batter, then sprinkle with cinnamon-sugar over the top of the muffin batter and garnish with the sliced strawberries, and bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.  Allow to cool in the muffin pan for 10 minutes, then remove the muffins from the pan and serve.  Enjoy!

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Unique PBJ & Banana Bread

Adapted from Healthy Food for Living and Lucky Taste Buds

1 cup unbleached all purpose flour 

1 cup whole wheat flour

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

3/4 to 1/2 cup organic sugar (depending on your taste)

1 tablespoon baking powder

1 cup fat free or 2% milk

1/2 teaspoon vanilla extract

2 eggs, lightly beaten

1/2 cup all-natural organic peanut butter

1/3 cup unsweetened applesauce

2 medium banana, mashed

2 tablespoons canola oil

1/3 cup jam of your choice (See note)

Directions:

Preheat oven to 350 degrees.  Brush a loaf pan with canola oil.  Stir all the dry ingredients (flour through baking powder) in a large bowl.  Combine all the wet ingredients (milk through canola oil) in a medium bowl and stir to mix well.  Pour wet ingredients into dry and combine until just moistened.  Pour the batter in a loaf.  Bake in oven for 50 minutes or until a toothpick inserted into the center of bread comes out clean. Allow to cool in the pan for about 10 minutes before slicing and serving.  Enjoy!

Note:  Oops! I made a little mistake...I poured all of the batter!  I should have poured half the batter into a loaf pan and spread a layer of jam over the top of the batter. Then pour the remaining batter on top of the jam. This bread without a jam came out great though. 

Guess...next time I will have to remember to use a jam when making another batch.

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Just Say No Butter & Sugar Banana Bread

Recipe by Dr. Weil Healthy Kitchen

3 very ripe bananas
1/2 cup honey, agave nectar, or maple syrup

3 tablespoons EVOO (extra virgin olive oil)

1 teaspoon vanilla extract

1 1/2 cups whole-wheat pastry flour (See note) 
1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup chopped nuts, chocolate or peanut chips, or dried fruit as per your own preferences.

Directions:

Heat the oven to 350° F. Grease loaf pan EVOO lightly.  Mash the bananas and mix with the honey, agave nectar, or maple syrup, EVOO, and vanilla extract.  Mix whole-wheat pastry flour, baking soda and salt together. Add the nuts or chocolate or peanut chips or dried fruit as per your own preferences. Blend the two mixtures and spoon into a loaf pan. Bake for 40 minutes or center is set.  Allow the bread to cool before serving.  Enjoy!

Note:  Whole-wheat pastry flour can be found at the Whole Foods Market or other natural stores.

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