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Ajowan
New product
A native to southern India, ajowan is also grown in Afghanistan, Pakistan, Iran and Egypt and is related to caraway and cumin, even though its taste is quite different. Referred to sometimes as "lovage", "ajwain" or "carom" in India. Use in recipes for savory dishes; goes especially well with fish. The seeds are also added to curries and breads.
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ALLO KA PARATHA
Inspired By: http://cookingwithbj.com/bjcooking/recipe/
Ingredients:
2 cups whole wheat flour
1 tsp PureSpice ® salt
water for mixing
ghee for frying
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies
1 tsp PureSpice ® coriander seeds, crushed
1 tsp PureSpice ® ajowan
1 tsp PureSpice ® salt
1 tsp PureSpice ® red chilli powder
1 tsp PureSpice ® coriander
1. Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in the center. Close up completely. Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot griddle over medium heat. Put 2 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve.ALLO KA PARATHA
Inspired By: http://cookingwithbj.com/bjcooking/recipe/
Ingredients:
2 cups whole wheat flour
1 tsp PureSpice ® salt
water for mixing
ghee for frying
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies
1 tsp PureSpice ® coriander seeds, crushed
1 tsp PureSpice ® ajowan
1 tsp PureSpice ® salt
1 tsp PureSpice ® red chilli powder
1 tsp PureSpice ® coriander
1. Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in the center. Close up completely. Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot griddle over medium heat. Put 2 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve.
Inspired By: http://cookingwithbj.com/bjcooking/recipe/
Ingredients:
2 cups whole wheat flour
1 tsp PureSpice ® salt
water for mixing
ghee for frying
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies
1 tsp PureSpice ® coriander seeds, crushed
1 tsp PureSpice ® ajowan
1 tsp PureSpice ® salt
1 tsp PureSpice ® red chilli powder
1 tsp PureSpice ® coriander
1. Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in the center. Close up completely. Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot griddle over medium heat. Put 2 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve.ALLO KA PARATHA
Inspired By: http://cookingwithbj.com/bjcooking/recipe/
Ingredients:
2 cups whole wheat flour
1 tsp PureSpice ® salt
water for mixing
ghee for frying
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies
1 tsp PureSpice ® coriander seeds, crushed
1 tsp PureSpice ® ajowan
1 tsp PureSpice ® salt
1 tsp PureSpice ® red chilli powder
1 tsp PureSpice ® coriander
1. Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in the center. Close up completely. Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot griddle over medium heat. Put 2 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve.