ONION PARATHA

 

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

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1 cup
Suji - 1/2 cup

 Chilly flakes - 1 tsp

 Carom seeds - a pinch

 Onion seeds - a pinch

 Salt - to taste

 Chopped green chilly - 1

 Curd - 2 tsp

 Oil - 2 tbsp
Clarified butter - 4 tbsp

 METHOD
Wash and chop onion and add salt and keep aside 30 mins. now strain it.
Now add curd and suji and mix it well

 Mix green chilly,carom seeds,onion seeds,chilly flakes,green coriander leaves and mix well

 Now make a soft dough.

 Divide the dough into equal size balls

Roll out paratha

. On a heated pan make paratha applying clarified butter on both the sides.

 Serve hot with green chutney.

KALA CHANA BIRYANI

 

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 2

INGREDIENTS
Cooked rice - 1 cup
Boiled black gram - 1/2 cup
Chopped onion - 1
Chopped tomato - 1
Crushed ginger - 1 tsp
Crushed garlic - 1 tsp
Cinnamon - 1 inch stick
Black pepper corns - 3 - 4
Cloves - 2 - 3
Black cardamom - 1
Green cardamom - 2
Cumin seeds - 1/4 tsp
Clarified butter - 3 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Green chilly - 1 cut in slit

METHOD
Boil the black gram with two cup of water in a pressure cooker for five mins.
Once cooled reserve the water of boiled black gram.
Wash the basmati rice and cook in a pressure cooker with two cup of water after three whistle turn off the flame
Heat clarified butter in a pan,add whole garam masala to crackle.
Now add chopped onion and saute till slightly brown,add ginger garlic and mix well.
Add tomato and saute for 2 - 3 mins,add coriander powder,red chilly powder ,turmeric powder and two tbsp water and mix well.

INSTANT RAW TURMERIC,GINGER GARLIC AND GREEN CHILLY PICKLE

 

Prep Time  : 15 mins 
Cooking Time  : 5 mins
Serve  : 4 - 6

INGREDIENTS

Raw turmeric - 100 gms 

Ginger - 100 gms 

Garlic - 100 gms 

Catch red chilly powder - 1 tsp

Kashmiri red chilly powder - 1/2 tsp
Green chilly  -  100 gms
Lemon juice  -  4 tbsp
Fennel seeds  -  1 tsp
Onion seeds -  1 tsp

Coriander seeds - 1 tsp
Mustard seeds/ - 1 tsp
Fenugreek seeds  -  1/4 tsp
Cumin seeds  -  1 tsp
Asafoetida  -  a pinch
Turmeric powder  -  1/3 tsp
Salt  -  to taste
Mustard oil  -  4 tbsp

METHOD
Wash and cut the green chilly,raw turmeric , ginger and garlic and pat dry.
Dry roast the all the spices except turmeric powder.
Once cooled,grind coarsely and mixed  in the green chilly ,raw turmeric, ginger and garlic and also add the salt.

Add lemon juice and mix it well.
Heat oil in the pan,once cooled add into the green chilly and raw turmeric pickle.
Now ready to eat green chilly pickle.