#cooking Aloo Paratha

[tanuandthetriplets]

Daddy Ki Roti Gol Gol | Triplet Dad's Comedy Cooking | Triplets Vlog 11th July’23

[taajrecipes]

Indian Aloo Paratha

Aloo Paratha is a popular North Indian dish, in which the masala of aloo (potato) is filled with seeds and then this masala is cooked along with the seeds on a hot pan. This paratha is served with ghee and curd, achar or raita. This is a delicious and filling breakfast or lunch option.

[diamonddaze01]

get to know your mutuals ! tag game !

⋆｡°✩ stole this from @ylangelegy bc i also love to yap! ⋆｡°✩ read on to perceive me in ways you have never perceived me before

⋆｡°✩ what's the origin of your blog title? made the blog when i was obsessed with diamond days from seventeenth heaven. you could say the song had me in a daze.... + 01 is for my birth year! and thus diamonddaze01 was born

⋆｡°✩ favorite fandoms: does f1 count as a fandom. lmao (other than f1 and svt i'm also a deobi and ahgase)

⋆｡°✩ OTP(s)/shipname: i stand on business when it comes to dramione and zutara

⋆｡°✩ favorite color: navy blue and lavender (which is why my room is navy blue and my living room is lavender)

⋆｡°✩ favorite game: not really a big gamer, but if you wanna talk card games, i'm the self-proclaimed queen of rummy and uno

⋆｡°✩ song stuck in your head: been humming subhanallah by sreeram and shilpa rao for the past week or so!

⋆｡°✩ weirdest habit/trait? i have a tendency to fidget a lot, so i always keep a hairtie on my wrist to play with during long meetings - i've definitely learned some pretty insane knots by this point

⋆｡°✩ hobbies: singing, dancing, and trying new recipes! i love cooking and love using food as therapy, medicine, and as a love language. recently also picked up journaling!

⋆｡°✩ if you work, what's your profession? i'm an r&d engineer for a medical device company! i wanted to be a lawyer up until third year of college, but i think engineering is where i'm meant to be!

⋆｡°✩ if you could have any job you wish, what would it be? a recording artist, probably. and a bharatanatyam teacher

⋆｡°✩ something you're good at: discovered recently that i'm really good at writing test protocols (and if you think that's a cop out answer bc tara DUH tara that's your JOB - i'm also surprisingly good at rage cage and painting)

⋆｡°✩ something you're bad at: my snacking habits </3 they must be curtailed i fear

⋆｡°✩ something you love: curling up on my couch on a rainy night, queuing up some orchestral covers of pop songs, and pretending i'm in a fantasy book

⋆｡°✩ something you could talk about for hours off the cuff: as kae is now fully aware. f1 drama. i am so invested it hurts me. maybe i should start a podcast

⋆｡°✩ something you collect: unintentionally i have started collecting keyboards! eyeing an aula f99 rn. ialso collect boarding passes from all my travels (breaks my heart that we're switching to digital passes </3)

⋆｡°✩ something you forget: turning off my alarm on the weekends. i wake up in a cold sweat at 6 am on a saturday far too often

⋆｡°✩ what's your love language? physical touch and gift giving/receiving! i am a hugger unfortunately

⋆｡°✩ favorite movie/show: gonna be so stereotypical and say my fav movie of all time is either dil dhakne do or yeh jawaani hai deewani. what can i say, they're classics. favorite show has been inventing anna for almost three years now. i'm on my 8th rewatch!

⋆｡°✩ favorite food: amma's soppu kozhambu, appa's aloo paratha, my sister's tiramisu. or thai food of any kind (bonus points if it's spicy basil fried rice with pineapple)

⋆｡°✩ favorite animal: red pandas or sea otters!

⋆｡°✩ are you musical? if i'm not singing you can assume i'm DEAD. but yes, i was raised in an incredibly musical family (especially on my father's side). grew up listening to indian classical music and doing indian classical dance, started singing indian classical at the age of 6, quit at 16, joined choir at the age of 8, sang though high school, did 5 years of a cappella through college/grad school, and now i torture everyone with singing covers! (fun fact, i also did play viola from the ages of 10 and 14. i wasn't very good though)

⋆｡°✩ what were you like as a child? dramatic, loud, incredibly extroverted. loved being the center of attention (oldest grandchild things). was an absolute daddy's girl (my family used to call me papa ki pari, which translates to dad's angel)

⋆｡°✩ favorite subject at school? i'm sure everyone will be shocked when when the engineer says math and physics. numbers have always made sense to me and they feel like a puzzle that just needs the right piece to fit perfectly. there's something satisfying about the logic and structure of it all (can you tell i'm the most left-brained, type-a person you'll ever meet)

⋆｡°✩ least favorite subject? this one shocked me at first too, but i am absolutely ass at coding. if you gave me the choice between coding or ten rounds in a cage with an angry, territorial kangaroo, i would choose the kangaroo every. single. time. the logic has always made sense to me, but debugging is my mortal enemy.

⋆｡°✩ what's your best character trait? i think i perform well under pressure! (executive dysfunction + perfectionism + academic validation kink + start-up things ig)

⋆｡°✩ what's your worst character trait? i struggle with managing my emotions sometimes and they definitely get the better of me. i also am a bit of a cynicist and have a hard time not automatically believing in the worst-case scenario

⋆｡°✩ if you could change any detail of your day right now what would it be? i wish i had been a little less pushy during a meeting earlier today. kind of soured everyone's moods, even though we did all get to an understanding later on.

⋆｡°✩ if you could travel in time who would you like to meet? my grandma when she was younger. she talks a lot about how she loved who she was in college, studying music. i wish i could meet the girl she was before she became a wife, a mother, and a grandmother. i think i could learn a lot

⋆｡°✩ recommend one of your favorite fanfics (spread the love): i will wax poetic about this fic until i die but: unforgiven by @haologram - one of the first fics i ever annotated. athena!seungkwan lives in my head endlessly. one of the best pieces of fiction i've ever read. i'm a sucker for greek mythology and alta wrote the characters and the story so well, i was in tears by the end of it

⋆｡°✩ if you want to do this yourself, just say i tagged you! <3

[asleepyyeti]

unnervingly domestic

3 little conversations you have with simon.

[part 1] [part 2] [part 3]

"Hey, I'm headed to Sainsburys," you call out, "you need anything? I've got a list–last time I forgot carrots, which is fucking ridiculous. Carrots are the one thing you buy every time you go to the supermarket. They're the first thing I put in the fucking trolley–oh, you headed out too?"

"Said we’re going to the supermarket," Simon grunts while pulling on his mask.

"Said I’m going to the supermarket," you say, rolling your eyes. "You don’t have to come. I know it's not your favourite place on earth."

"‘s like 11am on a Tuesday, should be quiet, right? ‘sides, otherwise you don’t let me pay for food."

"Because you shouldn’t," you scold him, "you already pay the water and the electric and half of rent. Plus–"

"Weird creature you are, you know? No one else complains about their roommates contributing too much."

"Their roommates aren’t paying all that while also not being present like half the year! It’s too kind, Simon."

"Too bad," he grunts, grabbing his wallet from the side table and shoving it into the inner pocket of his jacket.

“Oh, absolutely not.”

“What.”

“You cannot come into the house like that.”

Simon looks down at himself, then back up at you. “Like what?”

“You are covered head to toe in mud. I truly do not think you could be more covered if you’d tried.”

“Gotta go in sometime.”

“Sure. Once we solve this the old fashioned way.”

He narrows his eyes at you. "The old fashioned way."

“Like when Luna gets mucky–”

“You are not–”

“Which of us has their house keys?”

You hose Simon down before you let him back in the flat. He plans his revenge as you cackle.

The first notice you get that Simon has returned from deployment is a text. 

You picture him, sometimes, collapsed on the bed of his quarters, sleepily copying out words scrawled on a slip of paper before he finally conks out.  It became a tradition after he returned home once, telling you about some food he’d tried, one that he thought you’d love, but he’d forgotten the name. Now, he sends you the name before he makes it home, and whether it takes him days, weeks, or months to return to your flat–you’ll have the ingredients ready, so you can try and cook together.

> Aloo paratha

< 👍

-

> Huevos rancheros

< 👍

-

> Grits

< 👍

< if i can find them, sure. i think i know a place

> 👍

-

> Pasta alla norna

> Norma

< 👍

-

> Pierogies

< filled with?

> Potato

< 👍

-

> Zigni

< 👍

-

> Arancini

< absolutely not

> Why

< if you want to deal with deep frying in our flat, on your head be it

< i will hold the fire extinguisher

> Supervise me at least

< i guess

> 👍

< 👍

[pifindsfood]

https://www.vice.com/en/article/aloo-parathas-recipe/

Aloo Paratha

Servings: 4 Prep time: 20 minutes Total time: 1 hour

Ingredients

for the dough: 1 cup|150 grams whole wheat flour, plus more for dusting ½ cup|125 ml room-temperature water ¼ teaspoon vegetable oil ¼ teaspoon kosher salt

for the filling: 2 medium russet potatoes (about 1 ½ pounds|700 grams), boiled, cooled, and peeled ¼ teaspoon red chile powder ¾ teaspoon fennel seeds, crushed into a powder (this is easiest in a mortar and pestle) 2 tablespoons chopped fresh cilantro (stems and leaves) ½ teaspoon kosher salt ¼ cup|60 ml vegetable oil, for basting the paratha (set aside in a small bowl for easy access)

Instructions

Make the dough: In a medium bowl, mix all the dough ingredients together and knead the dough with your hands until it is smooth and well incorporated. The dough should be soft, slightly sticky, and not too wet. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

While the dough is resting, make the filling: In another medium bowl using your hands or a potato masher, mash the potatoes, then use a wooden spoon or spatula to fold in the red chile powder, fennel, cilantro, and salt. Aim for the consistency of smooth mashed potatoes. (If the potatoes aren’t smooth enough, the dough will be hard to roll.) Use a fork to get rid of any lumps.

Divide the dough and mashed potatoes into 4 equal portions (as in, 4 portions of dough and 4 portions of potatoes) and roll each portion into a ball.

Generously sprinkle a clean work surface with flour. Lightly coat each dough ball with flour, then use a rolling pin to roll out each ball into a 6-inch circle, rotating the dough as you roll to maintain the circular shape, and adding more flour to your work surface as needed to prevent sticking.

Working one at a time, place a potato ball in the center of a dough circle, then pull the edges of the dough over the top of the ball, like you would enclose a parcel, and pinch together to seal. Make sure the potato filling is nicely sealed in or it will spill out during the next step.

Flip the dough-potato ball over so the seal is on the bottom and use a rolling pin to roll it out into an 8-inch circle. Repeat filling and rolling until you have four 8-inch rounds.

Cook the paratha: Warm a medium skillet over medium-high heat. Once the skillet is thoroughly heated, carefully place a paratha in the pan. Cook for 2 minutes, until the underside starts to brown and blister, then flip. Add 1 ½ teaspoons of the oil to the surface of the paratha and spread it around with a spoon. Cook for 2 minutes, until the other side is starting to brown and blister, then flip the paratha again. Add 1 ½ teaspoons of the oil to the top of the paratha, spread it around, and cook until the underside is golden brown with dark brown spots, about 1 minute, then flip again. Cook the other side until golden brown with dark brown spots, no more than 1 minute. Transfer the paratha to a plate. Repeat to cook the remaining parathas. If there is residual flour in the pan, make sure to wipe it out before adding the next paratha.

[hiyaitssans]

lied. im a liar. im making it 2morrow

gonna make ,,, garlic bread

[ourrecipebook]

Aloo Gajar Matar

Serving: 4

Ingredients

1.5 cup Potatoes , cubed

4.5 cups Carrots , cut into small pieces

1 cup Green Peas, fresh or frozen

2.5 tablespoon Oil

1 teaspoon Cumin seeds (Jeera)

1 Green Chili Pepper, chopped, optional

2 teaspoon Garlic, minced

1/4 teaspoon Ground Turmeric (Haldi powder)

1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste

1 teaspoon Salt, adjust to taste

3 tablespoon Water

1 teaspoon Pomegranate powder (Anardana), or Dry Mango Powder (Amchur)*

Directions

Peel and cut the potatoes and carrots.

Heat oil in a large wok or kadhai on high flame. Add cumin seeds, green chili, garlic and saute for 30 seconds. Add turmeric, red chili powder and salt.

Add the cubed potato and stir well. If using fresh green peas, add them now.

Add carrots, water and stir them in.

Cover with lid and cook on medium flame for 15 minutes while stirring at regular intervals. If using frozen green peas, add them at about 10 minutes.

Check that the veggies are cook by pressing with a ladle.

Add pomegranate powder and mix welll. Check seasoning and adjust if needed

Garnish with cilantro and enjoy with roti or paratha.

Notes

The cooking time can vary a bit depending on the size of the diced carrots and potatoes. In this recipe, they are cut into very small pieces. 

If you don’t have pomegranate powder or dry mango powder on hand, substitute with lime or lemon juice. 

(Source)

[themorguepoet]

WHATS YOUR FAVORITE FOOD

Anything and Everything with Paneer in it. However I love Chhole bhature too. Aloo Paratha with mango achaar? But I love Idli. Not a fan of Sambhar but I love idli with coconut chutney. Even dal chaawal is nice when my mum makes it BUT have you ever tried freshly cooked rice with ghee and salt and a bit of Achaar masala? That's heaven. My taste in food is pretty average. Everything is good when mum makes it 😭

[dato-georgia-caucasus]

Paratha (pronounced [pəˈɾɑːtʰɑː], also parantha) is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India; prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.

The paratha is an important part of a traditional breakfast from the Indian subcontinent. Traditionally, it is made using ghee but oil is also used. Some people may even bake it in the oven for health reasons. Usually, the paratha is eaten with dollops of white butter on top of it. Side dishes which go very well with paratha are curd, fried egg, omelette, mutton kheema (ground mutton cooked with vegetables and spices), nihari (a lamb dish), jeera aloo (potatoes lightly fried with cumin seeds), daal, and raita as part of a breakfast meal. It may be stuffed with potatoes, paneer, onions, qeema or chili peppers.

[krishna-sangini]

The Surprise

It was a cloudy day. Not too gloomy, the clouds were just the perfect shade of grey. I was getting ready to spend my day off laying on my couch, reading ‘Hold Still’ for the umpteenth time. It was Sunday, the beloved day for all to go hang out with their friends and family. But I had none, at least not where I lived.

I lived in Bengaluru then, working my new job. It was a great offer; so, even though I had to leave my family back in Odisha, I decided to take the job. The first few weeks were manageable; I was busy with shifting and putting things in order in my tiny new apartment. But after everything was settled, I started feeling the initial pangs of homesickness. I started missing my mom’s cooking, my sister’s annoying giggles, and even our street dogs’ unending howling. In short, I missed even the most annoying things about my hometown.

Work was good, though it was tiring. We had to work continuously for five hours before getting a one-hour break, and then again work for four long hours. The compensation we got wasn’t bad either; uninterrupted weekends at home, and a decent salary along with social benefits. The toil was worth the fruit.

I sat down with my breakfast tray, the T.V. remote in hand. I surfed channels until I reached the news channel. Just when I was about to take a bite out of the aloo paratha, I got a call. A smile spread on my lips as I saw the name on the screen, ‘Rashmi Aunty���. I picked up the call after pressing ‘Mute’ on the remote.

“Hello, Aunty! Namaskar!” “Yes, beti. Namaskar. How are you?” “I’m good, Aunty. How about you?” “Yes, dear. I’m all fit. By the way, I have a favour to ask.” “Sure, Aunty. What is it?” “Can you call Priyal to check where she’s reached? That brat isn’t picking up my call. She left home yesterday to give you a surprise visit.” “What- O-Okay, Aunty. I’ll call her right away. Bye!” “Bye, beti.”

Priyal is my best friend. We’ve been friends since kindergarten. And yes, she lived back in Odisha. I really had no idea that she was visiting. I was happy and, at the same time, was a bit disappointed that Aunty spoilt the surprise. I smiled and picked up my phone, hiding my excitement even though I lived alone. I turned my back to the T.V. as I walked into the kitchen, ignoring the news playing on the channel.

I scrolled through my contacts and pressed Priyal’s name. The call rang for a few moments, but it was unanswered. I tried her other number; that too was unanswered. “My girl is so dedicated to surprise me. Poor child! I’m just gonna act surprised,” I said aloud. “Ah, dumb me forgot to ask Aunty how she’s getting here,” I said with a facepalm. After another call with Rashmi Aunty, I got to know that Priyal had boarded a train to Bengaluru which was to arrive that day at 10.30 a.m. I looked at my watch, it read 9.55 a.m. I decided to go pick her up from the station myself, intending to surprise her instead.  

I changed into a pair of denim jeans and a black oversized hoodie before hopping on my scooty and starting for the station. On reaching, I saw that the station entrance was unnaturally crowded. People were screaming, yelling, and rushing in and out of the station. There were multiple ambulances with sirens; the medical staff rushed into the station with stretchers. Many people were pouring out with bloodied clothes. I began panicking.

I parked my scooty hastily and ran over to an ambulance. I went up to a nurse and asked, “Sister, what is this situation?” The maiden, who had just finished writing something in a register, looked up at me with distressed eyes and replied, “There has been a severe train accident a few metres from the station, ma’am. There have been many casualties. Please move out of the way and make way for the patients!”

I stumbled aside as I saw a severely wounded person being brought on a stretcher into the ambulance. My mind went blank for a few moments. The only image that came to my mind was that of Priyal; she had boarded a train to visit me.

She had boarded a train to visit me.

I rushed into the station and started screaming out Priyal’s name like a mad woman. I collided with many people, some desperately searching for a loved one, some desperately wanting a loved one to find them. Everyone was in hysterics; the atmosphere was one of pure chaos. The air was heavy with dust and the pungent smell of blood. As I neared the edge of the platform, I felt my phone vibrate in my pocket. A great relief washed over me as I saw the name ‘Piyaaa’ flashing on the screen.  

“Hello, Piya?! Are you fine? Where are you right now?” I yelled into the phone the moment I picked up the call. “Hello? Am I speaking to Miss Baanhi?” came an unfamiliar voice from the other side. “Yes? Who is this and where is Priyal?” I screamed into the phone, my voice cracking in the middle.

----------------------------------

I ran to the reception and asked for the whereabouts of Priyal. The receptionist gave me a room number and a floor number which I blindly jabbed into the elevator. My legs seemed to have a brain of their own as they carried me to a large crowded room. There were around 30 beds in that room. Each bed was occupied by a patient, maimed and still. And beside almost every bed was that loved one who was waiting for their surprise visit. I scanned the room for the face I was looking for; I found it in a corner. I rushed over to her side. A doctor had just finished examining Priyal and was moving on to the next patient with a disheartened look.

“Doctor, doctor! What is wrong with her? She will survive, right?” I asked desperately, grabbing the doctor’s arm. She held my hand gently and said, “I’m afraid, Miss. You don’t have much time together. We tried all we could. Her spine is badly damaged and 20 of her vertebrae have been crushed. I’m really sorry.”

These words fell on my ears like lightning bolts. I felt my phone vibrate in my hand. ‘Rashmi Aunty’ was the name on the screen. The phone slipped from my grip. I slowly walked up to Priyal’s bed. She had the same face twinkling with mischief, only it was covered with dried blood and hastily wrapped with bandages. Her whole body was bloodied; her arms and legs were covered with bandages too. Her purple tee was discoloured with blood and was torn in many places. The doctors had probably shifted her to this room after examining her condition, and ascertaining that there was no hope of saving her.

There was a drip attached to Priyal, but there was no oxygen mask. The doctors probably didn’t want to waste the precious gas on a lost cause. There was a heart monitor, however, with a feeble reading. I kneeled beside her and took her hand gently.

“Piya?” I called quietly. She slowly opened her eyes and stared at me blankly. After a few seconds, a light of recognition flashed in her eyes as she squeezed my hand. Tears started blurring my vision as I squeezed her hand back.

“Why… Why didn’t you wait for a few more days… Why you…?” I muttered in between sobs. Priyal’s pale lips curled into a weak smile. “Surprise, babe!” She whispered using all her strength. I could say nothing; all I could do was hold her hand and cry my heart out.

“Heiii! Now don’t send me off all messy like that,” I heard Priyal’s feeble voice again. I looked up at her. Her eyes were filled with the same innocence that she had when we were kids. I made a shaky attempt to wipe my tears. Putting on a smile as best as I could, I said, “Shut up, dummy. You’re getting back on your feet within days and we’re celebrating my birthday at my place. No excuses now!”

She chuckled, and I giggled. Tears spilt out of our eyes without us realising. She tightened her grip on my hand. “Baanhi yaar… Tell maa and baba that I’m sorry for not being able to see them for the last time,” Priyal said, sniffing while smiling. “Don’t talk rubbish, Piya! You’re walking out of this horrid place,” I said as if I was consoling myself.

She smiled wider as I felt her grip loosen. “I love you, Baanhi. I’m really happy to have you here with me now. I’m at rest and remember, I’ll be watching over you always…” said my best friend on her deathbed. “I love you more, Piya. I always will…” I muttered. Priyal’s smile never faltered, but the heart monitor did. It showed a flat line.  

--------------------------------

It’s still a cloudy day, even after 10 years. The clouds are the perfect shade of grey, yet it feels too gloomy. It’s Sunday, and I’m on my couch reading ‘Hold Still’ for the umpteenth time. I’m still in Bengaluru, with no family or friends to visit me, except for the bright jolly girl in a purple tee who still watches over me.

My phone rings, and a smile spreads on my lips as I see the name on the screen, ‘Rashmi Aunty’.

“Hello, Aunty. Namaskar!” “Yes, beti. How are you?” “I’m good, Aunty. How about you?” “Yes, dear. I’m all fit… I have a favour to ask, by the way.” “Sure, Aunty. What is it?” “Please live well, my child, and be happy.” “I will, Aunty. I definitely will…”  

-T.P.N

-------------------------------------------------------

A story that I wrote inspired by the recent triple-train crash in Odisha... The fact that hundreds of people were left waiting for a loved one forever absolutely pained me. I can never imagine the amount of pain these people must have felt...

My heart goes out to those people and the ones who had to leave untimely...

[prishavani]

The Grand indian breakfast!

When the sun peeks over the horizon, it's time to dive into the deliciousness of Indian breakfast. Picture a table filled with an array of flavorful dishes, each promising a journey of taste and texture. Let's take a leisurely stroll through the delightful delights of Indian breakfast, where every bite tells a story of tradition, comfort, and pure joy.

1. Masala Dosa

First on our breakfast adventure is the iconic masala dosa, beloved across South India. Imagine a crispy, golden crepe filled with a mouthwatering mixture of spiced potatoes and onions. Dip it into coconut chutney and sambar for the perfect blend of savory flavors that dance on your taste buds.

2. Poha

Next up, we have poha, a heartwarming dish from Maharashtra. Made from flattened rice, it's cooked with onions, potatoes, and a magical mix of spices. Topped with crunchy peanuts and fresh coriander, a squeeze of lemon adds a zesty touch to this comforting breakfast bowl.

3. Aloo Paratha

For a hearty start to your day, indulge in the goodness of aloo paratha. This North Indian delight features a soft, flaky flatbread stuffed with spiced potatoes. Enjoy it with a dollop of creamy yogurt and tangy pickle for a satisfying breakfast that's bursting with flavor.

4. Upma

When time is of the essence, whip up a batch of upma – a South Indian favorite made from semolina and spices. Garnished with fragrant curry leaves and roasted cashews, it's a simple yet satisfying dish that's perfect for busy mornings.

5. Idli with Coconut Chutney

Savor the sweetness of idli, soft rice cakes that melt in your mouth. Pair them with creamy coconut chutney and tangy tomato chutney for a delightful blend of flavors that's sure to brighten your morning.

6. Dessert Breakfast. Jalebi with Rabri

Indulge your sweet tooth with jalebi, crispy spirals of sweetness soaked in sugar syrup. Enjoy them with a side of rabri, a creamy milk dessert flavored with cardamom and saffron. It's a decadent treat that's worth waking up for.

From the comforting simplicity of poha to the indulgent sweetness of jalebi, Indian breakfast offers a treasure trove of flavors and textures to explore. So, the next time you sit down to enjoy a morning meal, why not embark on a culinary journey through the wonderful world of Indian breakfast? It's a feast for the senses that will leave you feeling nourished, satisfied, and ready to take on the day ahead.

[sanjuwrites]

hello on this day of nice asks i would like to ask about the love of my life aishwarya. how did you come up with her, misc trivia (what’s her favorite ice cream flavor, what dish is her absolute weakness, what kinds of books does she love) things you’re going to include in the series and things you’re not i want to know everything pls

oh my god i could go on for ages about her, i love aishu to pieces. i have an entire "aishu begins" style fic in the works, but i am happy to feed you until i finish that one (which wont be for a while lmao)

okay aishwarya rajesh is a heavy combination of people i know in my life, and some of my own personality traits thrown in there. there's a lot to be said about the lack of queer poc/brown women in hollywood, and that was definitely a driving factor of in the creation of her character. she was originally someone i would just write these little scenarios about in the margins of my notebook, going as far back as my freshman year of high school with a couple of other OCs.

ironically, i've always had the same face claim and profession for aish - anupama parameswaran (who is absolutely stunning btw) and paramedic. She evolved as I did, fleshing out into a fully fleshed character over the years.

when i restarted lone star and started engaging in the fandom, i realized that this was a safe space for this character i had shaped into someone i loved so dearly.

anyway enough about how i created her <3

favorite ice cream flavor: has to be haagen-dazs coffee-chip or talenti's chocolate peanut butter cup gelato. she's literally obsessed with chocolate and peanut butter, it's a sureshot way of getting you to forgive her.

favorite dish: aloo paratha, oh my god it's pani puri. whenever tk and carlos did something really stupid, they'd go begging Aparna to help them make aloo paratha so she'd forgive them. once carlos started picking up cooking, carlos started making it himself, picking up so many other recipes. it's a bonding thing for the trio now, where they all go to one of the three houses and make one of aparna's recipes. they absolutely carry this into their adult life, and it's one of aishwarya's favorite traditions that was carried from their childhood.

books she loves: crime thrillers. she's obsessed with them, she thinks there's so goddamn interesting, and she will make carlos read them with her and send him her insane theories (she's right almost 95% percent of the time and it drives carlos nuts) (he doesn't know she reads ahead and actually knows how it ends, and she just likes his reaction) (tk does know this and watches the chaos unfold with his cider every. single. time.)

okay so i've alluded to an aish/iris relationship before, but never really discussed anything, buuuut aish's got an ex-boyfriend, rahul. thye broke up on good terms because rahul realized aish was in love with iris but wasn't ready to confront it yet. they stayed friends and i have not decided yet, but i think they hooked up on and off throughout college, after which iris and aish reconnect again romantically (they do repair their friendship, but they both wanted more)

i'm cutting myself off, because i could tak about her for hours and still have more to share. she's so special to me.

send me more asks about her, please. i love talking about her.

[abookishdreamer]

Character Intro: Agathodaemon (Kingdom of Ichor)

Nicknames- Daemon by the others

Father by Komos

Age- 47 (immortal)

Location- Crete, Olympius

Personality- He's a true oenophile; someone who loves & appreciates wine in the strict traditions of consumption and reverie. He's also open minded, passionate, and appreciates the finer things in life. He's currently dating.

He has the standard abilities of a god except shapeshifting. As the god of vineyards, grainfields, & luck his other powers/abilities include limited vitakinesis (healing), being able to temporarily grant someone with luck (that lasts 24 hours), limited chlorokinesis (as it pertains to vine plants), having an innate knowledge of agriculture & plants, and limited alcokinesis.

Daemon used to be married to Elais (goddess of oil). They share a child, a son Komos (god of revelry). Even though their divorce was a bit contentious, lately they've been working towards being cordial and establishing a friendship.

He lives by himself in the state of Crete in a breathtaking Mediterraean style mansion just a few miles away from his own vineyard & winery! There's a large rock lined pool and hot tub & inside there are many decorative fruits, paintings, natural stone walls, rattan and cotton furniture pieces, & terracotta pottery pieces. He owns a few horses, a vacation cottage in Santorini, and a yacht called the Carpe Diem. He also travels often to the states of Olympia (to see his girlfriend) & New Olympus (to see his son).

Every morning Daemon rides on horseback to his vineyard to check on the vines.

He's the second largest producer/manufacturer of wine & other alcoholic beverages after Dionysus (god of wine). They have a playful rivalry and friendly rapport with each other, especially since the wild prince was his son's mentor. Daemon's other business is a wine bar/smoking room called Ygró Veloúdo, where the customers can also partake in hookah smoking. With an official website and glowing reviews in The Oracle, Modern Olympus magazine, & Kalí Órexi- the culinary magazine owned by Deipneus (god of cooking & breadmaking), there are plans for other establishments in Santorini, Olympia, the Underworld, as well as the Mania & Skyline neighborhoods of New Olympus.

A go-to thing Daemon likes to make & eat for breakfast is eggs florentine with smoked salmon and garlic home fries, usually topping it off with a glass of champagne. He also likes toasted kalamata olive bagels topped with caviar butter and aloo paratha.

His favorite drink of course is wine. From the rich savory reds of merlot, pinot noir, & shiraz to the crisp fruity whites of chardonnay, pinot gris, & sauvignon blanc, always following the 5 S's of wine tasting- see, swirl, sniff, sip, and savor. He also likes classic martins, bellins, bourbon whiskey, & rum. His least favorite alcoholic drink is beer. His go-to coffee drink is a cappuccino. Daemon's own signature wine (that's a bestseller) is a sparkling vanilla blackberry.

Some of his favorite desserts include the vanilla-sparkling wine pound cake, vanilla & white wine poached pears, and rum cake (topped with dark chocolate buttercream frosting).

In the pantheon Daemon's friends with Favian (god of philosphy), Apólafsi (god of enjoyment), Karme (demi-goddess of the harvest) as well as her brother Karmanor (demi-god of the harvest), Evimería (goddess of prosperity), Priapus (god of fertility, vegetable gardens, livestock, sexuality, & masculinity) as well as his wife Philotes (goddess of sex, friendship, & affection), Litismós (goddess of culture), Demeter (goddess of the harvest & agriculture), The Nesoi (sister island goddesses), Sponde (goddess of libations), Hyperion (Titan god of heavenly light), & Pan (god of the wild, satyrs, shepherds, and rustic music).

He was the official mentor to Keraon (god of baking & wine mixing).

Daemon still keeps in touch with his former sisters-in-law- Oeno (goddess of berries & wine) and Spermo (goddess of grains).

His all time favorite frozen treat is the Cocktails on Ice chocolate cherry merlot wine ice cream!

Daemon's currently dating Panigýri (goddess of festivals). They first met at Hyperion's yacht party in Rhodes where they had an animated debate with Favian on the topic of illicit drugs. When the party was over, the two of them ended up exchanging numbers. Their first "date" was a few weeks later- an outdoor ritualistic dance party with a few of her maenad friends. Panigýri kissed a lotus tile into Daemon's mouth and he ended up having one of the trippiest moments of his life! In the morning (and still a bit high), they went cliff diving naked. Daemon appreciates her fearlessness & confidence. The fact that lovemaking with her has been his best ever is also a bonus!

With his role as a father, he's come to enjoy the friendship he has built with his son. When they're together they'll often go horseback riding, surfing, & play video games. For his birthday his son gave him a black leather jacket (the back of course he bejweled) which Daemon didn't seem to mind.

A guilty pleasure of his are savory beef patties. There's a small restaurant near the end of Crete that are well known for them.

He loves snacking on a trial mix of raisins, salted cashews, and swiss & mozzarella cheeses. He also likes wine gummy bears his girlfriend introduced him to!

Daemon is known to host barbecues at his place inviting family & good friends. Food served there include beef & lamb souvlaki skewers, pita bread (with tzatziki dipping sauce), juicy sirloin burgers stuffed with feta cheese, falafel, watermelon feta salad, paidakia with roasted potatoes, and keftedes. Afterwards, they even roast marshmallows & make s'mores!

He and Panigýri recently partook in a UV body painting couples class along with Kéfi & her fiance Psionikós (god of the mind).

His favorite meals include stuffed lobster rolls, one pan chicken au champagne and rice (added with mushrooms), and slow cooker red wine pot roast.

In his free time Daemon enjoys sailing, jet skiing, surfing, horseback riding, gardening, cooking, football (soccer), painting, working out, sunbathing, swimming, golf, & tennis.

"Wine makes most drinkers think."

[komalcreatpublication]

mount abu food

Mount Abu, the only hill station in Rajasthan, offers a mix of traditional Rajasthani cuisine along with a variety of other Indian and international flavors. You’ll find a great selection of food ranging from street food to more upscale dining options. Here are some must-try food items and popular eateries in Mount Abu: Let us discuss about mount abu food

Must-Try Foods in Mount Abu:

1. Dal Baati Churma:

A traditional Rajasthani dish, Dal Baati Churma is a must-try in Mount Abu. The dish consists of baati (wheat flour dumplings), dal (lentils), and churma (crushed sweetened wheat). It's a hearty and flavorful meal, typically served with ghee.

2. Gatte Ki Sabzi:

This is another Rajasthani specialty made with gram flour dumplings (gatte) cooked in a spicy yogurt-based curry. It's typically enjoyed with roti or rice.

3. Ker Sangri:

A traditional Rajasthani dish made from dried ker (a wild berry) and sangri (a type of bean), this is often served as a side dish along with dal and roti.

4. Panchmel Dal:

A mixed lentil dish, Panchmel Dal uses a combination of five different lentils and is cooked with spices. It’s a flavorful and nutritious accompaniment to your meal.

5. Laal Maas:

If you're a fan of spicy food, Laal Maas is a fiery, red meat curry made from lamb or goat, cooked with red chilies and aromatic spices. Though it’s not from Mount Abu directly, many places in town serve a milder version of this classic Rajasthani dish.

6. Rajasthani Thali:

A complete Rajasthani meal typically includes a variety of dishes, such as dal baati, gatte ki sabzi, pulao, roti, and dessert like gulab jamun or gajar ka halwa. A thali is the perfect way to try several local dishes in one meal.

7. Sweets:

Mawa Kachori (a sweet-filled deep-fried pastry), Gulab Jamun, and Rajasthani Ghevar (a sweet made with flour and soaked in sugar syrup) are popular sweets you should try.

Popular Eateries in Mount Abu:

1. Chacha’s Cafe:

Known for its cozy ambiance and great food, Chacha’s Cafe is a popular spot for tourists. You can enjoy a variety of snacks, beverages, and even international dishes. Their pasta and momos are favorites.

2. Shree Ganesh Restaurant:

For a taste of traditional Rajasthani food, Shree Ganesh offers great options like dal baati and panchmel dal. It’s a great spot for a casual, affordable meal.

3. Punjabi Dhaba:

If you're in the mood for Punjabi food, head to Punjabi Dhaba for hearty North Indian meals. You can enjoy parathas, butter chicken, and dal makhani here.

4. Kesar Bhavan Pure Veg Restaurant:

A pure vegetarian restaurant known for its Rajasthani and North Indian cuisine. The Rajasthani thali here is highly recommended for anyone wanting to indulge in local flavors.

5. Bikanerwala:

If you're craving Indian sweets, Bikanerwala is a great place for traditional snacks and sweets like kachori, samosas, and jalebi.

6. The Arbuda Restaurant:

Located near the Nakki Lake, The Arbuda Restaurant offers a relaxed atmosphere and serves both Indian and continental dishes. Their fresh fruit juices and pasta are popular with travelers.

7. Tandoor Restaurant:

For those who love grilled food, Tandoor specializes in tandoori dishes, including tandoori chicken, paneer tikka, and naan.

Street Food in Mount Abu:

If you're in the mood for some local street food while exploring, try:

Pani Puri and Bhel Puri from the many local vendors near Nakki Lake.

Aloo Tikki and Samosas from street stalls around the main market.

Ice Cream and Chilled Lassi, which are perfect on a warm day.

Mount Abu offers a mix of flavorful Rajasthani cuisine with options for everyone, whether you're looking for traditional food, street snacks, or international dishes. Whether you're dining in a quaint cafe, a dhaba, or a fine dining restaurant, the food experience is sure to be a memorable part of your trip.

You can also watch mount abu famous restaurent video in our channel

[sylvaniaindian]

A Guide to Indian Breads: Roti, Naan, Paratha & More

Indian cuisine is renowned for its rich flavours, aromatic spices, and diverse bread that perfectly complement every dish. Whether you’re dining at an Indian restaurant or cooking at home, understanding these breads enhances the experience.

Roti

Roti is a staple in Indian households, made from whole wheat flour and cooked on a tawa (flat griddle). It is light, soft, and pairs well with lentils, vegetables, and curries. Unlike naan, roti is typically made without yeast, making it a healthier choice.

Naan

One of the most popular Indian breads, naan is soft, fluffy, and often served in Indian restaurants. Made with all-purpose flour and yeast, it is cooked in a tandoor (clay oven), giving it a distinct charred flavour. Variations include garlic naan, butter naan, and cheese naan, all of which are excellent with rich gravies like butter chicken or paneer tikka masala.

Paratha

Paratha is a flaky, layered bread cooked with ghee or butter. It comes in different varieties, such as stuffed parathas (aloo, paneer, or gobi) and plain parathas. Crispy and flavourful, parathas are often enjoyed with yogurt, pickles, or spicy curries.

Other Varieties

Poori – A deep-fried, puffed bread often eaten with chana masala.

Bhatura – A larger, fluffier fried bread served with chole (spiced chickpeas).

Kulcha – A leavened bread similar to naan but softer, commonly stuffed with spiced potatoes or paneer.

Next time you visit an Indian restaurant, explore these breads to experience the authentic flavours of Indian cuisine!

[tenaciousbouquetexpert]

A Guide to Indian Food: Dishes to Try at Top of India

Introduction: Discovering the Soul of Indian Cuisine

When we talk about Indian food, we're not just talking about a meal. We're diving deep into an experience that tantalizes your taste buds, ignites your senses, and takes you on a culinary journey through time and tradition. From spicy curries to aromatic biryanis, the flavors of India are as diverse as its culture, geography, and people. Nestled in the heart of South Asia, the Top of India offers an array of delectable dishes waiting to be explored.

In this guide, we will embark on a flavorful expedition across different regions of India, uncovering must-try dishes that epitomize the essence of Indian cuisine. Get ready for an exciting adventure filled with rich aromas, vibrant colors, https://topofindiarestaurant.com/about-us/ and mouthwatering tastes!

A Guide to Indian Food: Dishes to Try at Top of India

1. Understanding Indian Cuisine: A Melting Pot of Flavors

India's culinary landscape is vast and varied, influenced by centuries of history, migration, trade routes, and regional ingredients. Every state has its own unique dishes that reflect its culture and traditions.

Regional Diversity: From North to South and East to West, each region boasts distinct flavors. Cultural Influences: The Mughal era introduced rich gravies; British colonialism brought tea and baked goods. Vegetarian vs. Non-Vegetarian: With a significant vegetarian population, you'll find countless meatless options. 2. The North Indian Palette: Richness Redefined

North India is known for its hearty meals often accompanied by naan or roti. Here are some quintessential dishes:

2.1 Butter Chicken: A Creamy Delight

Butter chicken is perhaps one of the most famous North Indian dishes globally.

Key Ingredients: Chicken marinated in yogurt and spices cooked in a rich tomato-based gravy. Serving Style: Best enjoyed with naan or rice. 2.2 Paneer Tikka: The Vegetarian’s Choice

For vegetarians exploring the richness of North Indian cuisine:

What Is It? Marinated paneer (cottage cheese) grilled until smoky. Served With: Mint chutney for dipping. 3. Exploring Street Food Wonders in Delhi

Delhi is synonymous with street food that captures the soul of Indian flavors.

3.1 Chaat Varieties: A Burst of Flavors

Chaat is a popular snack that combines sweet, sour, and spicy elements.

Popular Types: Pani Puri, Bhel Puri. Why You Should Try It: It's a complete sensory experience! 3.2 Paratha: Stuffed Goodness

A flaky flatbread often stuffed with various fillings.

Fillings: Potato (Aloo), cauliflower (Gobi), or even paneer. Served With: Pickles and yogurt. 4. The Spicy South: Culinary Treasures from Down South

Southern India is known for its rice-based dishes infused with spices and coconut.

4.1 Masala Dosa: The Ultimate Breakfast Dish

This thin rice crepe filled with spiced