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
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
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Enjoy this soft, crispy and multi-layered parotta with delicious curry.
  • 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
  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.


Swiss Chicken with White Wine

This recipe was submitted by Eric Nagel: My family has been enjoying eMeals for a few months now (my review of eMeals can be read here), and recently we had our first meal that called for wine.  The kids loved the Swiss Chicken, but I thought the stuffing was rather dry (and burnt, in some areas). Next time we have this meal, I’d like to cover the dish with aluminum foil to see if the stuffing could remain moist. Also, my wife just grabbed a bottle of wine from the basement (it was a bottle from my recent shipment from Laithwaites wine club) – I wonder how a different white wine would change this dish?

Swiss Chicken with White Wine
Recipe type: Entree
Prep time: 
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  • 4-6 boneless, skinless chicken breasts
  • 10-3/4 oz. cream of chicken soup (1 can)
  • ¼ c. butter, melted
  • ¼ c. white wine
  • 1 c. stuffing mix
  • 6 slices Swiss cheese
  1. Melt the butter & combine with the stuffing mix.
  2. Combine wine & cream of chicken soup.
  3. In a casserole dish, cover chicken with a slice of cheese each.
  4. Pour over the wine & soup mixture, then the stuffing.
  5. Bake uncovered at 350° F. for 45 minutes.


Uncle Jim’s Alfredo Sauce

Alfredo sauce is one of the best sauces – good on all kinds of pasta!

Uncle Jim's Alfredo Sauce
Recipe type: Sauces
Cuisine: Italian
Cook time: 
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  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 1 c. cream
  • 1 c. chicken broth
  • 1 c. Mozzarella cheese, shredded
  • ½ c. Parmigiano-Reggiano cheese, grated
  • 3 tbsp fresh parsley, finely minced
  • 5 cloves garlic, finely minced
  • ¼ c. dry white wine
  • salt & black pepper
  1. On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
  2. Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
  3. Add salt & freshly ground black pepper to taste.

Photo courtesy of DenisenFamily on Flickr

Gary’s Favorite Clam Chowder

Chowdah by Kim Jones on FlickrGary Says: A great recipe for classic, New England style clam chowder on a cold day!

Gary’s Favorite Clam Chowder
Recipe type: Soups
Cook time: 
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  • 13 oz. clams, minced (2 cans; reserve juice)
  • 1 c. yellow onions, chopped
  • 1 c. celery, diced
  • 2-1/2 c. potatoes, diced
  • ¾ c. all-purpose flour
  • ¾ c. butter
  • 1 qt. half & half
  • ½ tsp granulated sugar
  • 1-1/2 tsp salt
  • Dash black pepper
  1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
  2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Photo Courtesy of Kim Jones on Flickr

Grandpa Gary’s Meatballs

meatballsGary Says: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.

Grandpa Gary's Meatballs
Recipe type: Entree
Cuisine: Italian
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  • 2 lbs. ground beef (80/20 blend)
  • 1 lb. ground pork sausage
  • 2 eggs, gently beaten
  • ½ c. seasoned bread crumbs
  • ½ c. oatmeal (uncooked)
  • ½ c. Parmesan cheese, grated
  • 1 pkg. onion soup/dip mix
  • 4-8 cloves garlic, minced
  • ¼ c. fresh parsley
  • 1-2 tbsp butter
  • 2 tbsp Italian seasoning
  • cooking oil of choice
  1. In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
  2. Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix these in with the meat.
  3. Take the mixture & form into balls. Set aside & cover with a towel.
  4. In a large skillet, heat the cooking oil of your choice & butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown on all sides evenly.
  5. Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.