I came home early Tuesday because we had gotten 2 inches in the span of two hours and that led to baking chocolate chip cookies (at John's suggestion)...then making Aloo Paratha (because we finally had potatoes and whole wheat flour)...then making a fast version of Chicken Korma from Madhur Jaffey's Quick & Easy Indian Cooking (because we were in charge of dinner all of a sudden).  We ended up getting 15 inches over the span of 20 or so hours. Pretty amazing!

Read more for the recipes and (mostly) step by step photos!

Aloo Paratha - Buttery bread stuffed with Spiced Potatoes

Just a note, this recipe (which I scraped together from various places) does not have enough dough for all of the potato filling that it makes. We ended up with about 12 or 15 5" parathas and there was enough stuffing to do about 8 to 10 more!


2 cups durum/whole wheat flour
1 tsp canola/veggie oil
1/2 tsp salt (I would actually add more than that..)

3 medium potatoes, boiled until tender then peeled and mashed (I didn't peel them)
1 small chopped onion
Chiles (optional)
Fresh Coriander
1 tsp red chili powder
1 tsp ground cumin
1 tsp coriander powder
Salt to taste

  • For the dough: Mix ingredients and use water to knead into a soft dough (I used about 1 1/2 cups of water). Set aside for at least 30 minutes. I suggest covering the bowl with a damp cloth.
  • For the filling: mix together potatoes, onions, chiles, and coriander, then add seasonings.
  • To assemble:
    Pull off 1.5" ball of dough. Roll out into a 5" circle (ours would only go to about 3".)
  • Make a .75" ball of potato mixture and place in the center of rolled out dough.
  • Gather edges of dough around the potato and press together to form a tight seal.

  • Roll out the dough with the filling inside into a 7" circle (some of ours made it to 7", but most were only about 5").

  • Cook paratha 3min/side on a hot griddle (or in a large saute pan that has been greased and is very hot.)
  • Melt a little bit of clarified butter over the final product and enjoy!

Madhur Jaffrey's Quick Chicken Korma (murgh korma)


1.5" piece of fresh ginger, peeled and coarsely chopped
5 - 6 cloves of garlic, peeled and coarsely chopped
6 tbsp veggie oil
3 bay leaves
2" stick of cinnamon
8 cardamom pods
4 whole cloves
1/4 tsp black cumin seeds (regular work as well)
1 small onion, peeled and finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 canned plum tomatoes, chopped
3 lb chicken pieces, skinned and cut into serving portions
1/4 - 1 tsp cayenne pepper (depending on preference)
1/4 tsp salt
3 tbsp heavy whipping cream

  • Put the ginger, garlic, and 3 tbsp water in a blender and blend into a smooth paste.
  • Put the oil in a wide frying pan and set over high heat. When the oil is very hot, put in bay leaves, cinnamon, cardamom pods, cloves, and cumin seeds. Stir once or twice and put in the onions.
  • Stir and fry about 3 minutes or until the onion starts to brown.
  • Put in the paste from the blender, the ground coriander, and the ground cumin and fry for a minute.
  • Put in the chicken, cayenne, salt, and 1 cup water. Bring to a boil.
  • Cover and turn heat to medium and cook for 15 minutes, turning the chicken over now and then (a.k.a. stir...).
  • Remove the cover, add the cream, and cook on high for another 7 to 8 minutes or until the sauce has thickened, stirring gently throughout.


Ummmm I think you might need to make this again next time I visit. Looks delish m'dear! :D


The blog is very complete and very helpful the pictures you used to understand, really amused me much, if I really like your blog!


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