LEFTOVER DAL PARATHA

 

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

INGREDIENTS
Whole wheat flour  -   1 cup
Leftover toor dal - 1 cup
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  1 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Oil  -  3 tbsp

METHOD
Take a large bowl add whole wheat flour,leftover dal,carom seeds,cumin seeds,salt,oil,onion,green chilly ,one tbsp oil and coriander leaves and mix well.
Make a soft dough,and keek aside for 30 mins.
Divide the dough into balls and roll out.
On a heated pan make paratha applying oil on both the sides.
Serve hot with chutney.

BURNT GARLIC NOODLES

 

prep Time  : 15 mins 

Cooking  Time  : 15 mins 

Serve  : 2

INGREDIENTS
Noodles      -  200 gms
Black pepper  - 1 tsp
Chilly flakes  - 1 tsp
Herbs - 1tsp

           
Chopped onions   - 1 cup

               
Garlic chopped      -   whole one pod

             
Butter    -  2 tbsp         

  

Salt    -  to taste                                   -                                      

METHOD
Heat water in a wok.
Add noodles and boil it.
Wash in a cold water and strain it.
Brush the oil in the noodles.
Heat butter in a wok, add chopped garlic  and saute until burnt.
Now add onion and saute until crunchy.
Add noodles and cook on a high flame for 3 - 4 mins.
Add salt,chilly flakes, herbs and black pepper and mix well.

Serve hot.

BEETROOT GRAPES RAITA

 

Prep Time : 10 mins
Total time : 10 mins
Serve  : 4

INGREDIENTS
Beetroot cube   -   1 cup

Black grapes - 1 bowl
Hang curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste

METHOD
Hang the curd in a muslin cloth for 2 - 3 hours and then prepare raita
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
After 5 mins turn off the gas and strain it.
Beat the hung curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and mix it well

Now cut the black  grapes and add into the beetroot  raita.
Garnish with black grapes and serve chilled

ALOO METHI PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

INGREDIENTS 

For the dough 

2 Cup wheat flour
1Cup chopped methi leaves
2 Chopped green chilly

1/4 tsp salt
2 Tbsp oil for kneading the dough
4 Tbsp oil for shallow frying

For Stuffing

Boiled and grated potatoes  -    1/2 cup

Red chilly powder      -  1/2 tsp

Finely chopped onion   -    1 medium size

Finely chopped green chilly     -  1/2 tsp

Finely chopped coriander leaves   -    1 tsp

Carom seeds / ajwain    -  a pinch

Lime juice    -     1 tsp

Salt   -    to taste

METHOD
In a kneading bowl mix together all the ingredients with the help of water.
To make a stiff dough.
Divide the dough into equal size balls.

  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 onion salad,tomato chutney and green chutney.

PUNJABI CHOLE

 

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

INGREDIENTS
Chickpea      -       500 gms
Clarified butter / ghee    - 1 cup
Whole red chilly    -   2 - 3
Whole coriander seeds   -    1 tsp
Cumin seeds / jeera seeds      -  1 tsp
Chopped onion   -     2 medium
Ginger garlic paste     - 1 tsp
Black pepper    - 3 - 4
Cinnamon     -  1 inch stick
Mace / javitri    - 1 piece
Whole cloves  - 3 - 4
Green cardamom  -  4
Anardana / pomedranate seeds    -   1/2 tbsp
Tomato paste     -         1/2 cup
Chole masala powder    -   1 tsp
Turmeric powder   -  1/2 tsp
Salt      -  to taste
Chopped coriander leaves  - 1 tbsp
Baking powder   -      1  tbsp

METHOD
Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomgranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add boiled chickpea and saute for 3 - 4 mins
Add chickpea water.
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
Serve chole with pulao.