Aloo Paratha

For the bread...

2c flour
1t salt
1t garlic powder
1T soy-based butter
1/2c water
1t vegetable oil

For the filling...

3 large potatoes
1 medium onion
1 clove garlic
1t salt
1T soy-based butter
1T soymilk
1t tumeric
1/2 t cumin seeds
1T coriander

First things first, take your large potatoes and peel and dice 'em. Take your medium onion and you clove of garlic and mince, mince, mince. Toss your potato, onion, and garlic into a medium sauce pan and boil (in water!) till the potatoes are soft and ready to mash.

Whilst that is going on, take your flour, salt, and garlic powder and mix in a large mixing bowl. Melt your butter and add along with the water. Mix well and you should get a good dough consistency. Firm enough to ball. Take your dough and form into 12 evenly sized balls and set aside.

We're having fun now!

Your potatoes should be just about done at this point, when they finish, remove from heat and drain everything. Place the potato, onion, garlic mix back into pan and mash to a creamy consistency. Add butter, soymilk, and salt. Mix well. Add tumeric, cumin seeds, and coriander, again, mix well. When the mixture is well blended, set aside.

Preheat 1t of oil, 1t butter, and a pinch of salt over low heat in frying pan.

Using a rolling pin (or a coffee mug, in my case) and a well floured surface, roll out dough ball to about a 1/4 thickness and about a 4 in diameter. Repeat until all dough is rolled out. Once this is done, take 1 piece of the rolled dough and place 1T of the potato mixture in the center. Take another piece of the rolled dough and cover the mix, aligning with the bottom piece of dough. Press the edges of both pieces of the dough around the potato mix and gently roll the two joined pieces until even. Repeat until all the dough is used. This should give 6 servings.

Turn stove up to medium heat and place the first paratha in frying pan. Heat on one side until it just starts to turn brown (about 2-5 minutes) and flip over and cook the other side. Repeat with remainder of paratha adding oil, butter, and salt as nessicary

Tips:
-I wouldn't recommend using too much oil in the frying process, the dough tends to absorb the oil.
-I would recommend boiling the cumin seeds along with the potatoes, onions, and garlic, but make sure you have a strainer that is fine enough to not drain the seeds as well.



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Listening to: Carcass - Arbeit Macht Fleisch
via FoxyTunes

Vegan Breakfast - Hash, Scrambled Tofu & Toast*

Ingredients:

Hash
Morningstar Farms Griller Crumbles
canned potatoes
pepper
garlic
cooking oil (we use olive oil)

Dice the potatoes;
Bring cooking oil to a hot sizzle and add potatoes and the Crumbles (frozen);
season with pepper and garlic to taste;
Reduce heat and cook until heated thoroughly

Scrambled Tofu
Nasoya Cubed Tofu (extra-firm)
cumin
curry powder
salt or sea salt
lemon pepper
cooking oil (again, we use olive oil)

Drain the tofu;
Bring cooking oil to a hot sizzle;
add the tofu;
add just a dash of curry powder (this is a powerful spice and you don't want to overdue it);
The same for the cumin;
salt to taste;
add lemon pepper to taste;
begin to gently mash the tofu leaving roughly half of the cubes intact;
cook until heated thoroughly;

toast your bread

bon apetit. The tofu is even good with ketchup.

serves 4

And this one is my own invention.

Sweet and White Potato Salad with Mixed Greens

6 or more servings

1 large sweet potato
4 medium white potatoes, preferably Yukon Gold or red-skinned
1/2 cup vinaigrette (homemade or store-bought), or as needed to moisten potatoes
Salt and freshly ground pepper to taste
4 ounces (or as desired) mixed baby greens
1 cup (1/2 pint) cherry or grape tomatoes, halved
1 medium avocado, peeled and diced
Toasted pumpkin seeds for topping

Microwave the sweet potato for 3 minutes or so, just until done but still nice and firm. Then, microwave the white potatoes, starting with 5 minutes, then adding 1 minute until they, too, are done but still firm. Plunge the sweet potato and white potatoes into a bowl of cold water. If you prefer not to microwave, you can bake all the potatoes ahead of time.

When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.

Line a large serving platter with the greens. Mound the potato mixture in the center.

Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.

Source: Guest Blog by Nava Atlas: An Offbeat Potato Salad | Fatfree Vegan Kitchen

Vegetable Samosa

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

Source: Samosa Recipe, Indian Samosa Recipe, Vegetable Samosa Recipe, How To Make Samosa, Receipe Of Samosa

Aloo Tikki

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Source: Aloo Tikki, Recipe For Aloo Tikki, Aloo Tiki, Aloo Tikki Recipe