ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with tomato chutney and green coriander chutney.

MUSKMELON AND POMEGRANATE RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

Pomegranate pearls - 1 bowl

Muskmelon - 1 bowl

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, red chilly powder ,sugar and mix well.

 Now after mixing it, add pomegranate pearls and chopped muskmelon and mix it well.

 Serve chilled pomegranate and muskmelon raita.

LAUKI PARATHA

 

Prep Time  : 15 mins 

Cooking Time  : 15 mins 

Serve  :2

INGREDIENTS
Bottle gourd(lauki)     -500 gms
Carom seeds                    - a pinch

Onion seeds             - a pinch
Salt                           - to taste
Oil                            - 2 tbsp
Wheat flour.         _   1 cup

Mint leaves   - 1 tbsp

Green chily  - 1

Turmeric powder  1/4 tsp

Red chilly powder  1/2 tsp

Clarified butter  -2 tsp for kneading the dough 
METHOD
     Wash the lauki and grate it,drain out its water

.Mix grated lauki, carom seeds, onion seeds, clarified butter, curd and salt in wheat flour and knead to make soft dough

. Divide the dough into equal size balls

.Flatten the balls into thick round parathas

.Grease the pan with little oil and heat on medium flame

.Make a paratha with one tbs of refined oil. When its colour is golden brown flip it and again grease the oil.
      Serve garma garam lauki paratha with aloo beans ki subji and green chutney.

AAM PANNA

 

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 3

INGREDIENTS
Raw mango / aam  -   1
Salt  -  to taste
Black salt   -  1/2 tsp
Sugar    - 2 tbsp
Roasted cumin powder   -  1/2 tsp

Water     - 3 glass
Crushed ice    -  1/2 glass

METHOD
Boil the mango in a pressure cooker.

Once cooled, remove the skin and seed of the mango,mash the pulp of the mango.
Add sugar,salt,black salt and roasted cumin powder and mix well.
Add three glass of water and strain it.
Add crushed ice and   garnish with mint leaves and cherry.
Serve chilled.