Lachha Paratha

Submitted by Rachna
Serves 2

Laccha ParathaMaida is a specific type of wheat flour from India.  It closely resembles finely ground cake flour, so if you cannot find Maida you may try to substitute cake flour.   This recipe has been previously published on Rachna’s blog and was republished with her permission.  

Lachha Paratha
 
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Enjoy this soft, crispy and multi-layered parotta with delicious curry.
Ingredients
  • 2 c. All Purpose flour Maida
  • 2 tsp semolina
  • 1 tsp sugar
  • ¼ tsp salt
  • 3 tbsp butter or ghee
  • 2 tbsp all purpose flour
  • 1 c. water
Instructions
  1. In a large mixing bowl, add all purpose flour, semolina, sugar & salt. Whisk it once. Add water in the flour mixture.
  2. Start kneading the dough. Dough consistency should be Roti/Chapati dough. Let the dough rest for 15 to 20 minutes.
  3. Knead the dough again, divide the dough into 4 equal size portion . Take one portion of dough, knead for a minute then roll in your palm to make a round ball shape.
  4. Flatten it with your palm & start rolling with a rolling pin. Roll the dough into a very thin sheet. Don't worry if it tears in between while rolling. Roll it as thin as possible.
  5. Melt butter to luke warm in a small bowl & mix with all purpose flour. Apply this mixture on rolled thin sheet.
  6. Once the mixture is applied all over, slice thinly all the surface of paratha. Then start scraping the dough from one side until it finishes resulting in long cylindrical stretched dough.
  7. Take the dough in fingers & roll it to a ball
  8. Let it rest for 5 to 10 minutes.
  9. Press the rolled dough with the heels of your palm to give it a round flat shape.
  10. Place a tawa (skillet) on medium heat. Place paratha on hot tawa. Cook it on both sides & smear ghee on both sides while cooking. Cook till brown spots appear on both sides.
  11. Once the paratha is cooked, smash it using your hands to separate the layers.

 

Aloo Jeera

Submitted by Jayashree T. Rao
Serves 4

Aloo JeeraAsafoetida may look like a typo, but it’s a dried latex derived from roots used in middle eastern cuisine.  It’s supposed to taste similar to leeks when cooked.

5.0 from 1 reviews
Aloo Jeera
 
Author: 
Recipe type: Side Dish
Cuisine: Middle Eastern
Cook time: 
Total time: 
Ingredients
  • ½ kg. potatoes
  • 1 tbsp cumin
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida
  • ½ tsp mustard
  • 2 tsp chili powder
  • 2 tbsp oil
  • Salt to Taste
Instructions
  1. Take a microwave safe bowl, add oil with cumin, asafoetida and turmeric powder.
  2. Microwave for thirty seconds. Put the potato pieces into it.
  3. Microwave on 600 Watt power for five minutes. Stir in between.
  4. Add salt and mix well. Continue to microwave for another ten minutes.
  5. It gives a nice crisp look. Add chili powder and give a toss.
  6. You can again microwave for 30 seconds if you wish.

 

Broccoli & Ham Hot Dish

Debbie Says: A great old dish.  You can use plain or crinkle cut french fries for a fun variation.

Broccoli & Ham Hot Dish
 
Author: 
Recipe type: Sides
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Ingredients
  • 1 bag French fries, frozen
  • 1 sm. box frozen broccoli pieces, thawed & drained
  • 2 c. ham, cubed
  • 1 can Cream of Mushroom soup
  • 1 c. mayonnaise
  • 1 c. milk
  • 8 oz. cheddar cheese, shredded
Instructions
  1. Preheat oven to 350°F. Grease a large casserole dish or 9″x13″ baking dish.
  2. Layer frozen french fries, broccoli & cubed ham evenly on the bottom of your dish/pan.
  3. Mix soup, mayonnaise & milk together. Pour evenly over other ingredients in baking dish. Spread cheese evenly on top.
  4. Bake for 30 minutes, or until warmed thoroughly.

Photo Courtesy of Steven Lilley on Flickr

Funeral Potatoes

Stephanie Says: Frozen potatoes are a necessity for the baking times to be right.  I actually use dry onion flakes reconstituted instead of fresh onion.  You can also substitute the corn flakes for crushed Ritz crackers or potato chips.  This recipe can be doubled for a larger party, but remember to adjust the baking times to suit the larger volume.

Funeral Potatoes
 
Author: 
Recipe type: Side Dish
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Ingredients
  • 16 oz. hash brown potatoes, frozen
  • 16 oz. diced potatoes, frozen
  • 10¾ oz. Cream of Chicken soup
  • 1½ oz. sharp cheddar cheese, shredded
  • ½ c. butter, melted
  • ½ c. onions, chopped
  • ½ tsp garlic salt
  • ½ tsp seasoned salt
  • 2 c. corn flakes, crushed
  • 2 tbsp butter, melted
Instructions
  1. Grease 9"x13" baking dish. Preheat oven to 350°F.
  2. In a large bowl combine soups, sour cream, cheese, onions, garlic salt, seasoned salt, & the ½ cup melted butter or margarine. Gently fold in hash browns, then gently fold in diced potatoes.
  3. Pour mixture into pan. Combine crushed corn flakes & the 2 tbsp melted butter or margarine. Sprinkle on top of potato mixture in baking dish.
  4. Bake for 30-45 minutes.

 

Photo Courtesy of Andy Melton on Flickr

Crockpot Mac N’ Cheese

Gary Says: We tried this recently and it was terrific!

Crockpot Mac N' Cheese
 
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 16 oz. large elbow macaroni
  • 12 oz. evaporated milk
  • 1 lb. sharp cheddar cheese, shredded
  • 8 oz. Monterey Jack cheese, shredded
  • 1 lb. Velveeta cheese, cubed
  • 3 eggs
  • 1 stick butter
  • 3 tsp salt
  • 1 tsp black pepper
Instructions
  1. Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese.
  2. Beat the 3 eggs.
  3. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese.
  4. Cook at Low setting for 3-4 hours.

 

Photo Courtesy of Gail on Flickr