Aloo Paratha

Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling - Potatoes. Aloo Parathas are perfect for a weekend breakfast.

Ingredients:

For Dough:
• 1 cup whole-wheat flour
• 1/2 cup water (Use more as needed)
• Pinch of salt

For Filling
• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 chopped green chili
• chopped coriander
• 1/2 teaspoon garam masala (optional)

And
• 1/4 cup whole-wheat flour for rolling
• Oil to cook

Method:

Dough
• Mix flour, salt and water together to make soft dough.
• Let the dough rest for at least ten minutes.

Filling
• Boil 2 medium potatoes in water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
• After the potatoes are cold enough to handle, peel and mash the potatoes.
• Mix green chilies, coriander, cumin seeds and salt to the mashed potatoes.

Making Paratha

• Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.

• Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together.

• Heat the Tava on medium high.

• To make it easier to roll the balls, first roll them in dry whole-wheat flour.

• Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

• Place the paratha over the tava. After a few seconds you will see the paratha change color and puff in different places.

• Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.

• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

• Cool the parathas on a wire rack so they don’t get soggy.

Parathas can be served with tomato chutney,butter, plain yogurt or any gravy subji.


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Pudeena Rice

Ingredients:

• Cashew nuts 10 to 20,
  
• 1 to 2 spoon garlic & ginger paste,
  
• 2 glass of rice,
  
• One bunch of pudeena,
  
• 2 or 3 green chilly
  
• Sugar & salt
  

Preparation method:

1. Fry cashew nuts in oil
2. Add garlic & ginger paste
3. Pour in chopped green chillies and then pudeena
4. Fry everything and add salt and sugar according to your taste.
5. Add this mixture to the rice.

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Vegetable Pulav

Ingredients:

• Vegetables- beans, carrot, capsicum, cabbage, onion, cauli flower
  
• Cashew nuts 10 to 20
  
• Garlic & ginger paste
  
• Rice
  
• Lemon, Pepper
  
• Sugar & salt
  
• Garam masala
  

Preparation method:
Fry the chopped beans, carrot, capsicum, cabbage, onion, cauliflower.
Add suitable amount of sugar and salt.
Fry cashew nut in oil.
Add garlic and ginger paste,garam masala, little bit lemon, pepper.
Add the fried vegetable mix and fry again for some time.
Add rice according to the quantity of spice.

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Brinjal Rice

Ingredients:Oil
Brinjals
Asofoetida4 to 5 cloves
2 spoon coriander
7 and 8 dry chilly
2 glass rice
½ tea spoon turmeric
Tamarind little quantity
Curry leaves
1 spoon mustered
Salt and sugar
1 spoon mathi
Preparation method:Initially, fry the asafetida, mathi, cloves, coriander, dry chilly, turmeric in little bit oil . If you want garlic you can add it also. Then grind it with some tarmorind. In the next step, pour some oil and put one spoon of mustered and curry leaves, then fry brinjal with that. After some time, pour prepared spicy with that and again fry it for some time. After that, add sugar and salt according to your taste. At the last, you can add 2 glass of rice with that.

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Jeera Rice

Ingredients:

• Onion 4 to 5
  
• Pepper ¼ table spoon
  
• Coriander ½ table spoon
  
• jeera ½ table spoon
  
• Ghee 4 tea spoon
  
• Oil 1 table spoon
  
• 2 glass rice
  
• Salt and sugar
  

Preparation method-
First of all, make powder of pepper, jeera (½ table spoon) and coriander and mix them. Pour oil into a dish and fry one spoon of jeera. Then fry chopped onion add the mixture of pepper-jeera-coriander. Fry some more time, then add little ghee, sugar and salt to your taste. Add this masala to cooked rice and mix well. Serve with raitha or tomato ketchup.

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