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Poori, the Indian bread! RECIPE: https://www.cookingwithalia.com/849-chola-poori/ INGREDIENTS: 250 grams Flour 5 tablespoon vegetable oil Pinch of salt 150 ml water - as needed Vegetable oil for frying DIRECTIONS: 1- On your working table, or in a large bowl, place the flour, salt, and vegetable oil and combine well until you get sandy texture. 2- Make a hole at the center and add a little bit of water inside it. Mix the flour with the water. 3- Keep adding the water little by little and keep kneading the dough until you get hard dough. 4- Get each side of the dough to the center until you get a ball. 5- Wrap the dough ball in a plastic wrap and let it rest for 15 minutes. 6- Roll the dough into a cylindre of 3 cm diametre, then cut it into small portions using a knife. 7- Take each portion and flatten it between your palms, then by using a rolling pin, make a round circle of 2 mm thickness. 8- Heat some vegetable oil in a deep pan until fully hot. Fry the pooris, one at the time, for about 20 seconds until it puffs up. Once you removed the pooris from the oil, place them on paper towel to absorb the excess oil. 9- Serve hot beside channa masala.

RECIPE: https://www.cookingwithalia.com/848-chana-masala/ INGREDIENTS: For the chana masala: 450 grams (15 oz) canned chickpeas drained (or dried chickpeas but need to be soaked and cooked) 4 tablespoons vegetable oil 3 medium red onion, finely chopped 3 medium tomatoes, cut into small cubes 1 tablespoon grated garlic cloves 1 tablespoon grated fresh ginger 1 teaspoon cumin seeds 1 teaspoon ground red chilli 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric powder Salt, to taste 2 tablespoons fresh coriander leaves for garnishing Water For serving: Poori or Naan bread Cooked rice DIRECTIONS: 1- If using dried chickpeas, you need to rinse them a couple of times in running water. In a large bowl, cover the chickpeas with water and soak them overnight. The next day, drain the water and transfer the soaked chickpeas to a pressure cooker. Add the water and salt, and cook on medium-high heat until the chickpeas are cooked. Once the pressure is completely released, open the cooker. Remove a chickpea and press between the fingers. It should be soft and should get pressed through. If not, pressure cook again till it is soft. Skip this step if you are using canned chickpeas. 2- Roughly mash the chickpeas using a masher. 3- In a large pan over medium heat, add the vegetable oil. Once the oil is hot, add cumin seeds and stir using a wooden spoon. 4- Add the chopped onions and fry them for 2 minutes until slightly golden. 5- Add the ginger & garlic paste, cumin, red chili powder, coriander powder, turmeric powder, salt, and continue cooking all together for another 2 minutes stirring from time to time with a wooden spoon until well combined. 6- Add the tomatoes to the onions mixture, cook and stir for 3 minutes or until the tomatoes become soft and nicely caramelized. 7- Once the tomato sauce is ready, add to it the mashed chickpeas. Make sure to add a little bit of water to the sauce and cook for 2-3 minutes. 8- Finish the cooking of channa masala by adding the fresh coriander. Mix to combine. 9- Serve the channa masala hot with indian poori or naan bread or cooked rice.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

What if I told you that with only one dough you can make several preparations: Buns, Burgers, Pizza... . Today in collaboration with moony I present you the magic dough, an easy recipe which will allow you to make several dishes at one time RECIPE: https://www.cookingwithalia.com/846-pate-magique/ INGREDIENTS: For the magic dough: 500 grams (2 1/2 cups) Finot Moony (extra fine semolina) 200 grams (1 2/3 cups) white flour Farine Fleur Moony 3 tablespoons powdered milk 2 tablespoons granulated sugar 2 tablespoon dry yeast 75 milliliters (1/2 cup) vegetable oil 370 milliliters (2 1/2 cups) warm water 1 pinch of salt DIRECTIONS: 1- In a large bowl, add the finot, all purpose white flour, powdered milk, and mix all together with a whisk until well combined. 2- In a small bowl stir together the warm water, sugar, and dry yeast. Add 8 tablespoons of finot mixture to the yeast mixture, mix well with a whisk until the texture becomes lightly thick. 3- Cover the bowl with a plastic wrap and allow the mixture to stand in a warm spot for 10 to 15 minutes until yeast activates and becomes bubbly. 4- Once the yeast has activated, add the vegetable oil, salt, the remaining finot mixture, and mix all together with hands until smooth dough is formed. 5- Cover the magic dough with a plastic wrap and place in a warm spot like oven to rise for 30 minutes or until it doubles in size. 6- Gently knead the magic dough for 5 minutes. 7- The magic dough is ready to make the preparations of your choice like pizza or sweet stuffed buns, burger buns. 8- The preparations made with the magic dough takes About 12 to 20 minutes of cooking time in a preheated oven at 180°C (356°F).

Let's close this year with one of my favorite pasta meals in collaboration with @panzani.maroc! Masala Penne Pasta, a colorful recipe full healthy vegetables and an Indian spice that will bring a magical taste to your dish. It is absolutely delicious! Try it and let me know what you think. RECIPE: https://www.cookingwithalia.com/847-masala-penne-pasta/ INGREDIENTS: 300 grams (10.5 oz) Panzani Penne 3 tablespoons olive oil 1 medium red onion, finely chopped 1 tablespoon grated garlic 2 medium tomatoes, finely chopped 2 carrots, cut into small cubes 70 grams (1/2 cup) fresh green peas, cooked and drained 1/2 yellow bell pepper, cut into cubes 1/2 red pepper, cut into cubes Salt and pepper, to taste 1/4 teaspoon ground turmeric 1/2 teaspoon Red chili powder 2 tablespoons dried chives 1 teaspoon garam masala 125 milliliters (1/2 cup) pasta water 60 milliliters (1/4 cup) Heavy cream 2 tablespoons chopped fresh cilantro, for decoration DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Penne for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside. Step 2: Preparing the sauce 2- In a large pan over medium heat, add the olive oil, garlic, onion, and cook for 2 minutes stirring from time to time using a wooden spoon until soft. 3- Add the tomatoes and cook for 5 minutes until it becomes soft and mushy. 4- Add the vegetables and pasta water to the tomato mixture. 5- Mix all the ingredients together with the wooden spoon until well combined. Cover and cook for 10 minutes or until the vegetables are tender. 6- Add all the spices, mix until well combined, and continue cooking for 1 minute. 7- Once the sauce is ready, add in the cooked penne and gently mix all together using a tongue until the pasta is completely coated and well combined. 8- In a serving plate, garnish the masala penne pasta with fresh cilantro leaves and serve immediately.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/843-galette-des-rois-with-amlou/ INGREDIENTS: 500 grams (17 oz) puff pastry For the almond cream: 140 grams (4.9 oz) unsalted butter, softened 160 grams (5.6 oz) powdered sugar, sifted 160 grams (5.6 oz) almond flour 20 grams (2 1/2 tablespoons) cornstarch 2 medium eggs 2 teaspoons vanilla extract For the flavoring: Almond cream 60 grams (2.1 oz) amlou (Moroccan almond butter) For decoration: 1 egg yolk 1 tablespoon milk 1 bean, to put inside the galette 1 paper crown DIRECTIONS: Step 1: Preparing the almond cream 1- In a large bowl, add the softened butter, powdered sugar, almond powder, cornstarch, eggs, and vanilla extract. 2- Mix all the ingredients together using a whisk until well combined and the cream is homogeneous. Set aside in the fridge and allow to cool for at least 1 hour. Step 2: Assembling 3- On a floured working surface, and using a rolling pin, spread the puff pastry until it is 1.5 mm thick. 4- Using 2 round cookie cutters (or round plates), one of 24 cm and one of 26 cm, cut the puff pastry into two circles. The top one should be slightly larger to make the assembling easier. 5- Place the puff pastry circle of 24 cm on a baking sheet covered with parchment paper, brush the edges with water and evenly spread the almond cream in the center. Make sure to leave 3 cm between the edges and the cream. 6- Top the almond cream with a layer of amlou, place a small bean within the cream, then cover the filling with the second puff pastry circle. Gently press the edges to assemble the circles together and also to avoid possible leaks during cooking. 7- In a small bowl, whisk together the egg yolk and milk until homogeneous. 8- Evenly brush the entire surface of the Galette des Rois and place it in the fridge for at least 30 minutes. 9- Brush the Galette des Rois a second time with egg yolk mixture, then use the back of a knife very carefully, to trace the decorations of your choice on top. Make sure to make a small hole on top in the center of the Galette so that the cream can "breath" during cooking time and not make the galette explode. 10- Place the Galette des Rois in a preheated oven at 180°C (365°F) and bake for 30 minutes until golden brown. Allow to cool on a rack. Serve warm.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Are you looking for a fresh and flavorful dinner? Discover this recipe of Coconut Linguini with Mango & Shrimps that I made in collaboration with @PanzaniMaroc, it has a special twist of flavors that will impress you and your whole family! RECIPE: https://www.cookingwithalia.com/841-coconut-linguini-with-mango-shrimps/ INGREDIENTS: 300 grams (10.5 oz) Panzani Tagliatelle 3 tablespoons olive oil 200 grams pink shrimps, peeled 2 tablespoons nuoc mam 3 tablespoons lemon juice 1 teaspoon garlic powder 2 tablesoons dried chives 165 milliliters (5.6 oz) creamy coconut milk 1/2 mango, peeled and cut into medium cubes 2 tablespoons freshly chopped cilantro to garnish 2 leeks, finely chopped to garnish 1/4 teaspoon pepper, to taste DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Tagliatelle rolls for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside. Step 2: Preparing the sauce 2- In a large pan over medium heat, add the olive oil, leeks, and cook for 1 minute stirring from time to time using a wooden spoon until soft. 3- Add the shrimps, pepper, nuoc mam, lemon juice, garlic powder, and dried chives and cook for 3 minutes stirring from time to time using a wooden spoon so the mixture is well combined. 4- Add the coconut milk to the shrimps mixture and continue cooking for 2 minutes on high heat until the sauce thickens a little bit. 5- Remove the sauce from the heat and add in it the cooked Tagliatelle. Gently mix all together using a tongue until the pasta is completely coated and well combined. 6- In a serving plate, garnish the coconut Tagliatelle pasta with mango cubes, fresh cilantro leaves and chopped green onion. Serve immediately.