It was a 4 day weekend here for us, with thanksgiving and day off after thanksgiving as well. I took a day off on Wednesday also. Much needed rest. Our Daughter Sneha came home for Thanksgiving, and it was a fun 4 days we spent. I made lots and lots of food over the past few days. From rice, rasam , palya, and samabar to brown rice bisibele bath, Sweet and Khara Pongal, Raita, Capsicum and Cucumber Gojju, Upma, Poori Channa, Idli, Vada and Sambar and last but not the least Green Peas Potato Paratha. It was too much cooking and cleaning, however no complaints. I love cooking right?
Just an update: My Husband reminded me that we also made Puliyogre, Raita, Pani Puri, and Bhel Puri. We ate all varieties in the last 5 days. Just can’t believe how many pounds we might have gained.
I can’t explain the happiness on my daughters face when she saw this plate meals. Worth all the effort.
For Thanksgiving night dinner, my Daughter prepared a special all American meal. It was spicy corn bread, Salad, Sweet Potato and Potato Fries, Apple Crisp, and some Mexican tortilla. I will post some of these recipes as well.
She left today on Saturday to avoid traffic tomorrow, and the house is all empty. And this was the time for me to get back to my laptop as well. We already miss her.
Sneha loves all kinds of Paratha, and I decided to pack her a few of them so she can eat them the next few days. Quite healthy, and easy also to make.
Ingredients for the Stuffing:
- 1/2 cup peas – frozen or fresh
- 1 potato – boiled and cubed
- 1/2 tsp cumin seeds
- Red Chilli Powder for taste
- Salt to taste
- 2 tsp Kasuri Methi (Optional)
- Chapathi Dough ( You all know the recipe for Chapathi dough right?)
- Cook the peas
- Boil the potatoes and mash them
- In a pan, add 1/2 tsp oil. When it is hot, add cumin seeds
- Add the peas, potatoes and cook for a few minutes
- Next, add salt and red chilli powder
- Also add Kasuri Methi by crushing them within your palm
- Add coriander leaves – I skipped this step
- Once the mixture is cold enough, make small balls from them
- Take a small ball of chapathi dough and stuff and roll them
- Cook each Paratha on a pan with some oil
- Serve hot with raita