SATTU PARATHA

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Wheat flour - 2 cup
Carom seeds - a pinch
Onion seeds - a pinch
Salt - to taste
Clarified butter - 4 tbsp
Water -  as required
For filling
Chana ka sattu - 1 cup
Finely chopped onion - 1
Finely chopped green chillies - 2-3
Finely chopped garlic cloves - 3-4
Finely chopped ginger - 1 inch
Lemon juice - 1tbsp
Salt - to taste
Coriander leaves chopped - 1tbsp
METHOD
   Mix all the ingredients well and adjust salt and lemon juice according to your taste.
        Mix wheat flour, salt, carom seeds and onion seeds with the help of water to make a  dough. 

Cover the dough and keep aside for 15 minutes.

 Divide the dough into equal size balls.

Stuff the filling in the dough and roll into balls.
     Then roll out the parathas. 

Cook  on hot tawa applying clarified butter till both the sides are cooked and golden brown in colour.

Serve hot with green chutney and lashun chutney.

EGG CURRY

 

Prep Time : 15 mins

Cooking Time : 15 mins
Serve : 3

INGREDIENTS
Hard boiled eggs - 6
Chopped onion - 2
Grated ginger - 1/2 tsp
Grated garlic cloves - 1/2 tsp
Cumin seeds - 1/4 tsp
Whole black pepper - 2 - 3
Cloves - 2 - 3
Green cardamom - 1
Black cardamom - 1
Roasted coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Kashmiri mirch powder - 1 tsp
Salt - to taste
Oil- 4 tbsp
Coriander leaves - 1 tbsp for garnishing

METHOD
Heat one tbsp oil in a pan and place the boiled eggs and fry until dark brown and strain it.
Again heat oil in the same pan add the cumin seeds, and whole garam masala  to crackle.
Now add chopped onion and saute until pink,
Add crushed garlic,crushed ginger and cook for few seconds,add turmeric powder, red chilly powder,roasted coriander powder and kashmiri mirch powder and two tbsp water and cook for few seconds.
Add 1/2 cup of water and bring to boil,once boiled cook in a slow flame.
Add fried eggs and salt and cook in a medium flame for five mins.
Garnish with coriander leaves and serve.

SUJI UPMA

 

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve           -  4

INGREDIENTS
Suji  - 2 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped onion -1
Small diced beans  - 2 tbsp
Green peas - 1
Cashew nuts  - 10 - 12

Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Clarified butter- 4tbsp
Water - 5 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp

METHOD

Heat clarified butter in a pan add cashew nuts fry and strain it.
  Take a pan  dry roast the suji in medium flame and  the colour of must be the same.
 Heat the clarified butter in a pan
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion, peas,beans, capsicum and fry till light brown.
 Add green chilly and curry leaves. Mix water and let the water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, add the cashew nuts and serve it in  breakfast.

PARWAL KA CHOKHA

 

Prep Time: 10 mins

Cooking Time : 10 mins 

Serve : 2

INGREDIENTS
Parwal /pointed gourd   -   5 - 6 nug
Chopped garlic cloves   -   5 - 6
Chopped green chilly     - 2 - 3
Salt      -    to taste
Mustard oil    -   half tsp

METHOD
Wash and peel the pointed gourd / parwal.
Boil in the pressure cooker.
After one whistle switch off the gas.
Once cooled,mash the pointed gourd / parwal.
Add green chilly,garlic clove,salt and mustard oil and mix well.
Serve with chapati or rice.

BHINDI WITH MUSTARD

 

Prep Time  : 10 mins
Cooking Time  : 25
Serve : 4

INGREDIENTS
Bhindi    -  500 gms                                      
Red chilli powder    -   1 tsp
Turmeric powder     -\1/2 tsp
Yellow mustard seeds -  1 tbsp
Cumin seeds / jeera seeds  -  1 tsp
Garlic cloves      -   5 - 6
Fenugreek seeds / methi  -  a pinch
Oil    -    2 tbsp
Salt    -     to taste
Finely chopped tomato   -  1
Carom seeds / ajwain   -  a pinch

METHOD
Grind the mustard seeds,cumin seeds /jeera,garlic cloves to make a fine paste.
Heat oil in a wok,add carom seeds and fenugreek seeds to crackle.

Wash and cut the bhindi into pieces
Add turmeric powder,red chilly powder and mix well.
Add mustard seeds paste and mix well.
Add chopped tomato ,bhindi  and mix it well,add1/2 cup of water and cover it til oil starts separating and bhindi is cooked.
Add salt and mix well.
Cook on low flame.
Serve with chapti or rice.

PANEER LACCHA PARATHA

 

Prep Time  : 20 mins
Cooking Time : 20 mins
Serves : 2

INGREDIENTS
Wheat flour    -    1 bowl
Grated paneer / cottage cheese    -    4 tbsp
Chopped green chilly      - 1 - 2
Chopped coriander leaves    -  1 tbsp
Carom seeds        -  a pinch
Clarified butter    -   1/2 cup
Salt          -   to taste

METHOD
In a kneading bowl mix together wheat flour,carom seeds and salt,
Make a soft dough with the help of little warm water.
Keep aside for fifteen mins.
Take a bowl add grated cottage cheese / paneer,coriander leaves,green chilly and salt and mix well.
Roll out thin paratha.
Spread clarified butter on it.
Now dust the dry flour over it.
Spread cottage cheese mixture and make fleets.
Roll it in a circle.
Now dust the dry wheat flour and roll out paratha.
On a heated pan,make paratha applying clarified butter / ghee on both the sides.
Serve garma garam paneer laccha paratha with onion salad and chutney.