MOOLI PARATHA

 

Prep Time : 15 mins

Cooking Time  : 15 mins
Serves : 4

INGREDIENTS
Wheat flour   -  2 cup
Ajwain / carom seeds     - a pinch
Salt    -  to taste
Water     - 1 cup
Oil     -   2 tbsp for kneading the dough
For stuffing
Grated mooli / radish   -   1 cup
Chopped coriander leaves     -   1 tbsp
Chopped green chilly     -     1  - 2
Clarified butter - 4 tbsp

Chopped red chilly  - 2

Chilly flakes - 1/2 tsp

METHOD
In a kneading bowl mix all the ingredients  and knead to make a dough.
Rest for 15 mins.
Take some dough and make into a ball.
Stuff the mooli / radish filling and seal the edges.
Grease a pan with little clarified butter and heat on a medium flame.
Mooli paratha is ready to eat.

SATTU PARATHA

 

Prep Time : 25 mins

 Cooking Time : 15 mins 

Serve : 2

 INGREDIENTS

 Wheat flour - 2 cup

 Carom seeds - a pinch

 Onion seeds - a pinch

 Salt - to taste

 Clarified butter - 2 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 stiff 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 chutney

BESAN HALWA

 

Prep Time  : 10 mins
Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Gram flour  - 1/2 cup
Water -  1/2 cup
Sugar  -  1/2 cup
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp
Saffron  -  few strands
Clarified butter  -  1/2 cup

METHOD
Heat clarified butter in a pan.
Roast the  gram flour on medium flame until light brown in color and give out the fragrance.
After stirring further for 10  - 15 mins make the syrup of sugar and water add into the  Gram flour and mix well. 
The  gram flour absorbs the syrup
Stir properly otherwise lumps formed.
The whole mixture cook for 7 - 8 mins.
Add cardamom powder,raisins,crushed almonds and saffron strands.
The halwa is ready to serve.
Garnish with crushed almonds,raisins and saffron

SPRING ONION CHEESE PARATHA

Prep Time  : 15 mins
Cooking Time  : 20 mins
Serve : 2

INGREDIENTS
Wheat flour -  1 bowl
Grated cheese - 1 bowl
Chopped spring onion -   1 bowl
Finely chopped coriander leaves - 1/2 bowl
Onion seeds - 1/4 tsp
Carom seeds - 1/4 tsp
Finely chopped green chilly - 2
Clarified butter for kneading the dough - 1 tbsp

Semolina - 2 tbsp

Curd - 2 tbsp
Salt - to taste
Clarified butter  -  4 tbsp


METHOD

Wash and chop spring onion.
Spring onion are mixed in a wheat flour with salt,curd,green chilly,carom seeds,onion seeds, semolina,grated cheese and one tbsp clarified butter to make a soft dough with the help of a water.
On a heated pan make paratha applying oil on both the sides.
Serve hot with red and green chutney..

 

THEKUA

 

Prep Time  :  15 mins
Cooking Time  :  25 mins
Serve  : 6 - 8

INGREDIENTS
Wheat flour    -   2 cup
Sugar   -  1/2 cup
Green cardamom powder  -  1/4 tsp
Grated  coconut  -   2 tbsp
Clarified butter   -  2 - 3 tbsp
Oil  -  for frying

METHOD
Take a large bowl add wheat flour,clarified butter,cardamom powder,grated coconut and sugar to get crumble texture.
Add little water to make a stiff dough.
Divide the dough into balls and roll out.
Deep fry thekua in hot oil till golden brown.
Drain and serve.