BATHUA PARATHA

 

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

INGREDIENTS
Bathua leaves  -  500 gms
Boiled n mash potato  -  2
Chopped green chilly  -  1 /4 tsp
Chopped coriander leaves  -  2 tbsp
Ginger paste  -  1 tsp
Asafoetida  - a pinch
Red chilly powder  -  1/4 tsp
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Salt -  to taste
Oil  -  4 tbsp

METHOD
Clean and wash bathua leaves.
Steam in the pressure cooker.
Once cooled, strain and mash it
Add green chilly,coriander leaves,ginger paste,asafoetida,red chilly powder.,salt and boiled n mashed potato and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,salt,carom seeds and one tbsp oil an d mix well.
With the help of water knead a dough.
Keep aside for 30 mins.
Divide the dough into round balls.
Stuff 2 tbsp bathua leaves mixture and seal the edges.
Place the paratha on the hot pan.
Apply oil on both the sides.
Serve hot with green chutney and baigan ki subji.

AMLA AND GREEN GARLIC CHUTNEY

 

Prep Time : 15 mins
Total Time : 5 mins
Serve : 4

INGREDIENTS
Amla   -  2
Lahasun/green garlic leaves  - 1 cup chopped
Green chillies  -  3 - 4
Fresh coriander leaves  -  50 gms
Salt     -  to taste
Mustard oil - 4 - 5 drops

METHOD
     Wash drain and clean coriander leaves,amla,green garlic and green chilly
    Remove the seed and cut amla into small pieces.
     Blend all ingredients to a smooth consistency.

CHICKEN PULAO

 

Prep Time  : 30 mins

Cooking Time : 25 mins

Serves  : 4

INGREDIENTS

Chicken          -     1kg

Basmati rice   -    2 cup

Hot water     -    4 cup

Chopped onion -    4 medium

Whole red chilly  -    4 - 5

Cloves    -   2 - 3

Green cardamom    -  2 - 3

Cinnamon    -  1 inch stick'

Mace      -   1 piece

Black cardamom  -    1

Ginger garlic paste   -   2 tsp

Cumin seeds    -    1/2 tsp

Bay leaf     -  2 - 3

Mint leaves   -    1/2 cup

Chopped green chilly  -   1 - 2

Garam masala powder  -   a pinch

Chopped coriander leaves    -   1  tsp

Oil    -  1/2 cup

Salt   -    to taste

METHOD

Heat oil in a pan and fry the onion and strain it.

Now again heat oil in a pan and add whole garam  masala to crackle.

Add onion and fry till light brown.

Add ginger garlic paste and mix well.

Add chicken pieces and salt and fry for 7 - 8 mins on medium flame.

When color of the chicken pieces are light brown add rice and mint leaves and green chilly and m,ix well.

Add four cup of hot water and cover it and cook 15 mins on medium flame.

Add a pinch garam masala and switch off the gas.

Garnish with coriander leaves and serve.