#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.

[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

Dad 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."

[sylvaniaindian]

What Are the Best Breads of North India?

North Indian cuisine is known for its rich variety of breads, each offering unique flavours and textures that perfectly complement the region's hearty dishes. Here are some of the best breads from this part of India:

Naan – Perhaps the most popular bread in North India, naan is a soft, leavened flatbread made from white flour, yeast, and yogurt. It is traditionally cooked in a tandoor (clay oven), giving it a characteristic smoky flavour. Naan can be enjoyed plain or stuffed with ingredients like cheese, garlic, or minced meat.

Roti – A staple in most North Indian homes, roti is an unleavened flatbread made from whole wheat flour. It’s simple to prepare and pairs wonderfully with a variety of curries, dals, and vegetables.

Paratha – A flaky, layered bread, paratha is made from whole wheat flour and often stuffed with ingredients like potatoes, paneer, or cauliflower. It’s shallow-fried to achieve a crispy, golden crust.

Aloo Paratha – A specific variation of the paratha, this stuffed bread is filled with spiced mashed potatoes, offering a deliciously rich and flavourful experience.

Chapati – Similar to roti but typically thinner, chapati is another unleavened bread made from whole wheat flour. It’s light and soft, making it an ideal accompaniment to lighter dishes in North Indian cuisine.

These breads, with their diverse textures and flavours, are an integral part of North Indian cuisine, enhancing the taste of curries, dals, and gravies. Whether enjoyed at home or in a restaurant, they offer a comforting and satisfying experience.

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Best Breakfast Recipes for Winters

Winter is the perfect season to indulge in hearty and flavorful breakfasts. From traditional Indian favorites to quick modern options, here are the best breakfast recipes for winters that will keep you warm and energized.

Top Recipes to Try

Aloo Paratha with Butter: A classic choice for cold mornings.

Porridge with Seasonal Fruits: Add jaggery, banana, or apple for a twist.

Methi Thepla: A healthy and delicious Gujarati dish.

Ragi Dosa: High in calcium and perfect for winter mornings.

Why Winter Breakfast Matters

Eating a wholesome breakfast helps you combat the cold and provides the energy needed to kickstart your day.

Conclusion

Make your mornings special with these best breakfast recipes for winters and enjoy the warmth of home-cooked food every day.

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Discover the Perfect Family Pure Veg Restaurant: Kulcha Lal Parantha Das.

When it comes to dining out with family, finding a restaurant that caters to everyone’s taste while maintaining high standards of quality and hygiene is a top priority. If you are looking for a place that offers delicious vegetarian food and a warm, welcoming ambiance, Kulcha Lal Parantha Das is the ideal choice. As a family pure veg restaurant, we take pride in serving authentic Punjabi cuisine that is both satisfying and nutritious.

A Taste of Tradition

Kulcha Lal Parantha Das is more than just a restaurant; it’s a celebration of the rich culinary heritage of Punjab. Specializing in traditional dishes such as Amritsari Chur Chur Naans, stuffed parathas, and a variety of flavorful curries, we bring you the essence of Punjabi food in every bite. Our chefs use only the finest ingredients and authentic spices to ensure that each dish is a true representation of this vibrant cuisine.

Whether it’s the buttery softness of our kulchas, the crispy layers of our parathas, or the bold flavors of our curries, every dish is crafted with care and precision. Our signature items, such as the Paneer Kulcha, Aloo Paratha, and Dal Makhani, are customer favorites that keep people coming back for more.

A Place for Everyone

Kulcha Lal Parantha Das is designed to be a welcoming space for families. The restaurant’s cozy ambiance and friendly staff create an environment where you can relax and enjoy quality time with your loved ones. As a family pure veg restaurant, we understand the importance of catering to diverse preferences. Our extensive menu offers a variety of dishes to ensure there’s something for everyone, from kids to grandparents.

We also take dietary preferences seriously. Whether you’re looking for gluten-free options, low-spice dishes, or rich, indulgent flavors, our team is happy to accommodate your needs. Our commitment to 100% vegetarian cooking ensures that you can dine with confidence, knowing that every meal aligns with your values and lifestyle.

Why Choose Kulcha Lal Parantha Das?

There are many reasons why Kulcha Lal Parantha Das stands out as the go-to family pure veg restaurant:

Authenticity: We bring the true flavors of Punjab to your table with recipes passed down through generations.

Quality: From the freshest vegetables to the finest spices, we use only the best ingredients in our dishes.

Affordability: Great food doesn’t have to break the bank. Our menu is designed to offer value for money without compromising on taste or quality.

Hygiene: Maintaining cleanliness and hygiene is our top priority. We adhere to strict standards to ensure a safe and pleasant dining experience.

Family-Friendly Atmosphere: Our restaurant is a space where families can gather, celebrate, and create lasting memories.

Experience the Best Vegetarian Dining

If you’re searching for a family pure veg restaurant, Kulcha Lal Parantha Das should be at the top of your list. Whether you’re planning a casual lunch, a festive dinner, or a weekend brunch, we guarantee a dining experience that’s both enjoyable and fulfilling.

Our location in Gurgaon makes us easily accessible, and our menu caters to both traditional and modern tastes. From classic Punjabi dishes to innovative vegetarian creations, there’s something for everyone to love.

Visit Kulcha Lal Parantha Das Today

Make your next family outing a memorable one by visiting Kulcha Lal Parantha Das. Let us treat you to the best vegetarian food in a warm and welcoming environment. Come for the food, stay for the experience, and leave with a satisfied smile. We look forward to serving you and your family soon!

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Explore the Best Indian Restaurant in Edmonton: Chatkhara The Curry House

Edmonton’s diverse culinary scene offers something for everyone, but when it comes to authentic Indian cuisine, Chatkhara The Curry House takes the crown. Known as the best Indian restaurant in Edmonton, we bring the rich flavors of India to your plate with a menu that promises both variety and tradition.

Authenticity in Every Bite

At Chatkhara The Curry House, we believe Indian cuisine is an art form. Our menu is a testament to the vibrant culinary traditions of India, featuring dishes from every corner of the country. Prepared by skilled chefs using fresh, high-quality ingredients, each plate showcases the harmony of spices and flavors that make Indian food so unique.

Whether you’re a long-time fan of Indian cuisine or trying it for the first time, Chatkhara delivers a dining experience that caters to all tastes.

Appetizers That Set the Stage

Start your meal with appetizers that promise to awaken your palate. Our samosas, filled with perfectly spiced potatoes and peas, are crispy, golden bites of perfection. For a bit of crunch and spice, the pakoras are a popular choice, made with your choice of vegetables or chicken and a seasoned gram flour batter.

Our chaat selections, including papri chaat and bhel puri, are a favorite among those seeking a mix of sweet, tangy, and spicy flavors. These street-style snacks are sure to leave you craving more.

Curries for Every Preference

The heart of Indian cuisine lies in its curries, and Chatkhara The Curry House offers a variety that caters to every preference. Butter chicken, with its creamy tomato gravy, is a classic that never fails to impress. For those who love bold flavors, our lamb rogan josh, slow-cooked with aromatic spices, is a standout dish.

Vegetarian diners will find plenty to enjoy, including our aloo gobi, a flavorful combination of potatoes and cauliflower, or the paneer makhani, featuring soft cottage cheese in a rich and creamy sauce.

Tandoori Masterpieces

Our tandoori dishes are prepared in a traditional clay oven, ensuring every bite is infused with smoky, charred flavors. The tandoori chicken, marinated in a blend of yogurt and spices, is grilled to perfection and remains a customer favorite.

For a seafood delight, try our tandoori fish or prawns, seasoned with a mix of spices that highlight their natural flavors. These dishes pair wonderfully with our range of fresh Indian breads.

The Perfect Biryani

Biryani is one of the most celebrated dishes in Indian cuisine, and Chatkhara’s version lives up to its reputation. Our biryani, made with fragrant basmati rice and your choice of chicken, lamb, or vegetables, is cooked with a delicate balance of spices and herbs. It’s a dish that satisfies both the palate and the soul.

Indian Breads to Complete the Meal

No Indian meal is complete without a selection of freshly made breads. At Chatkhara, we offer buttery naan, stuffed parathas, and soft roti, all of which pair beautifully with our curries and tandoori dishes. Whether you prefer something plain or garlic-infused, we’ve got you covered.

Sweet Endings

Finish your meal with our traditional Indian desserts. From gulab jamun, soft dumplings soaked in syrup, to rasmalai, a creamy and refreshing dessert, our sweets are the perfect way to end your dining experience.

Why Chatkhara is the Best

Chatkhara The Curry House isn’t just a restaurant; it’s a celebration of Indian culture and cuisine. What makes us the best Indian restaurant in Edmonton is our unwavering commitment to quality, authenticity, and customer satisfaction. Our staff is dedicated to providing warm, attentive service, ensuring that every visit is memorable.

Our inviting ambiance, combined with a menu that caters to a variety of dietary preferences and spice levels, makes Chatkhara a top choice for food lovers across Edmonton.

Visit Chatkhara The Curry House

If you’re searching for the best Indian restaurant in Edmonton, look no further than Chatkhara The Curry House. Join us for a meal that celebrates the flavors of India and the art of authentic cooking. Whether dining in or taking out, Chatkhara guarantees a culinary experience you’ll remember. Come and discover why we’re Edmonton’s favorite destination for Indian food.