Sunday, 28 May 2017

Chutney Paratha - Lunch box series recipe #8

Let's agree it..we all have had that few tablespoons of leftover green chutney kept in fridge thinking we will use it with something that you are not sure of..and then discarding it finally!!
Well not now..with this interesting paratha recipe you can use the leftover green Chutney in better way and no one will know the secret of those yummy paratha..


Ingredients:
1. Around 1/4 cup or 4-5 tbsp leftover green Chutney ( you can use more also just it will make paratha more spicy)
2. 1 cup whole wheat flour
3. 1/2 tbsp turmeric powder
4. 1 tbsp red chilli powder  (optional)
5. 1 tbsp sesame seeds
6. Oil for cooking paratha
7. Salt to taste
8. Water for kneading

Preparation:
1. Mix green Chutney, flour, salt, turmeric powder, chilli powder, sesame seeds together in a bowl
2. With green Chutney the much will be already moist, now use little water at time to knead semi soft dough.
3. Apply little oil on to the dough, cover and keep aside the dough for 15-20 mins
4. Divide into equal portions and roll small parathas
5. Heat tawa and cook each paratha on both sides till golden applying oil


Serve or pack for tiffin with tomato ketchup.

Friday, 19 May 2017

No onion-garlic chole

Simple no onion garlic preparation of chole that I often like to make on festival days so that it can be served even in Bhog thali.
You can try this simple main course dish even otherwise also and be assured it will satisfy your taste buds.




Ingredients:

1. 1 bowl chole/cheakpeas soaked overnight
2. 1/3 cup fresh coriander chopped
3. 1/2 inch piece of Ginger
4. 1/2 tbsp coriander seeds powder
5. 1-1/2 tbsp gram masala
6. 1 tbsp red chilli powder
7. 1/2 tbsp turmeric powder
8. 1 tbsp gram flour(besan)
9. 1/2 tbsp cumin seeds
10. Salt to taste
11. 3 - 4 tbsp oil
12. 1 tea bag (or 1 tbsp tea powder tied in muslin cloth)



Preparation:

1. Add water to chole and Pressure cook chole for 3 whistles. Also add the tea bag while cooking and very less salt.
The tea bag will help to get black-brown color and aroma to chole. Discard the tea bag and extra water after chole are cooked
2. In a mixer bowl, add coriander, ginger, coriander seeds powder, garam masala, red chilli powder, turmeric powder and grind to fine paste
3. In a pan heat oil and cumin seeds. As it crackles, add the cooridander-ginger-masala paste prepared and saute 2-3 mins
4. Add cooked chole and mix well so that all chole are covered with paste. Adjust salt as per taste
5. Sprinkle besan over chole mix. Cover and cook  for 2-3 mins.
5. Serve with hot pulka and garnished with salad
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