Stuffed Makai Palak ParathasIngredients

For The Dough

o 1 cup maize flour (makai ka atta)

o 1/4 cup chopped spinach (palak)

o 1 tsp finely chopped green chillies

o 2 tsp oil

o salt to taste

o 1/4 tsp oil for kneading To Be Mixed Into A Stuffing

o 1/2 cup grated paneer

o 1/4 cup boiled and crushed green peas

o 1/4 cup finely chopped coriander (dhania)

o salt to taste Other Ingredients

o whole wheat flour (gehun ka atta) for rolling

o oil for cooking

o butter for serving

Directions

For the dough

1. ¤ Combine all ingredients together in a bowl and knead into a soft dough using

enough water. Keep aside.

2. ¤ Knead again using oil till smooth and divide the dough into 4 equal portions.

3. ¤ Roll out each portion into 100 mm. (4") diameter circles using a little wheat flour

for rolling.

How to proceed

4. ¤ Divide the stuffing into 4 equal portions and keep aside.

5. ¤ Place a dough circle on a clean, dry surface and place one portion of the stuffing

in the centre, fold the edges over the stuffing to make a square.

6. ¤ Press it lightly to seal the stuffing, flatten the dough and roll out again into a

square of 125 mm. (5") using a little flour for rolling.

7. ¤ Heat a tava (griddle) and cook the paratha on both sides, using a little oil till both

sides turn golden brown in colour.

8. ¤ Repeat with the remaining ingredients to make 3 more parathas. Serve hot with a

dollop of butter.

Handy tips:

9. ¤ In the dough, instead of spinach, you can add chopped greens like shredded

cabbage, fenugreek leaves etc for a variation.

10.¤ One can add tofu and mint in the stuffing instead of paneer.

Aloo Methi ParathasIngredients

For The Dough

1 cup whole wheat flour (gehun ka atta)

1 tsp oil

salt to taste

For The Aloo Methi Stuffing

1 1/4 cups boiled and mashed potatoes

1 cup finely chopped fenugreek (methi) leaves

2 tbsp oil

1/2 tsp cumin seeds (jeera)

2 tsp ginger-green chilli paste

1/2 tsp turmeric powder (haldi)

1 tsp coriander (dhania) powder

1 tsp chaat masala

salt to taste

Other Ingredients

whole wheat flour (gehun ka atta) for rolling

oil for cooking

For Serving

fresh curd

pickle

For the dough

1. Combine all the ingredients in a deep bowl and knead into a soft dough using

enough water.

2. Divide the dough into 5 equal portions and keep aside.

For the methi aloo stuffing

1. Heat the oil in a broad non-stick pan and add the cumin seeds.

2. When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for

2 minutes.

3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala

and salt and sauté on a medium flame for a few seconds.

4. Add the potatoes, mix well and cook on a medium flame for 1 to 2 minutes, while

stirring occasionally.

5. Divide the stuffing into 5 equal portions and keep aside.

How to proceed

1. Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little

whole wheat flour for rolling.

2. Place one portion of the aloo methi stuffing in the centre of the circle, bring

together all the sides in the centre and seal tightly.

3. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour

for rolling.

4. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden

brown spots appear on both the sides.

5. Repeat steps 1 to 4 to make 4 more parathas.

6. Serve hot with fresh curds or pickle.

RESTAURANT   STYLE EGG KURMA RECIPE

Recipe Source - OwnServes - 2-3Prep time - 10 minsCook time - 15-20 minsServing suggestion - Appam, chappati,  idly/dosa  or poori

Ingredients

Boiled egg - 2-3 nosOnion - 1 large, finely choppedTomato - 2 large, pureedGinger garlic paste - 1 tbspRed chilli powder - 1/2 tspTurmeric powder - 1/4 tspCoriander powder - 1 and 1/2 tspKitchen King masala - 1/2 tspGaram masala -1/2 tspPepper powder - 1/4 tspSalt to tasteOil - 3 tspCoriander & mint leaves - 2 tbsp finely chopped

To grind to smooth paste

Cashew - 6 nos or 2 tspShredded coconut - 5 tbspGreen chilli - 2 nos (Adjust according to spice tolerance)

Method

1. In a sauce pan add 2 cups water bring to a boil add salt and the eggs boil for 10 minutes. Transfer the eggs to cold water and remove the shell, set aside

2. In a wide non stick pan, heat oil add the onions, sauté until transparent. Add the ginger garlic paste and sauté until golden. Now add the spice powders - turmeric, red chilli, garam masala, kitchen king masala, coriander, pepper powder and salt. Mix well

3. Add the puréed tomato paste and cook until the raw smell goes away (3 minutes). Add 1 cup water and bring to a boil. In the meantime make a smooth paste of coconut, cashew and green chillis.

4. Add the coconut paste to the curry. Bring flame to simmer and cook further for 3 minutes. Add slit eggs and garnish with coriander and mint leaves

Serve hot with piping hot idly/dosa/appam/ chappati\

INGREDIENTS:

1. Whole wheat flour - 3 cup

2. Salt - to taste

3. Oil - as needed

PREPARATION:

1. Mix whole wheat flour, salt and make a dough and keep it aside for 2 hours.

2. Now make small balls out of the dough. Cover with oil and keep it aside.

3. Now roll the dough into a thin sheet. Brush both side with oil.

4. Take on side of the dough sheet and fold back and forth (like making a paper fan) with

many layers as possible.

5. Now encircle the dough and flatten it like you do for chapatti. Repeat for all the balls.

6. Heat a skillet add oil as needed. Now cook the flatten dough until it is cooked both side

and serve

NOTES:

1. Folding and encircling paratha dough:

2.

3.

4.