Radish Paratha

INGREDIENTS:

• 1 kg whole-wheat flour
• 1 table spoon salt
• 200 grams ghee
• 250 grams white tender radish
• 1 table spoon coarsely powdered coriander
• 2 chopped green chilies
• ½ table spoon turmeric
• Salt to taste
• ½ table red chilly powder
• 120 grams ghee
• 1 table spoon pomegranate seeds

 
 Method:

Sift the flour; add salt and 1 table spoon ghee.  Rub the ingredients between the palms to mix them thoroughly.  Pour a little water at a time and knead to soft but not too soft dough.  Take a small portion of the dough roll out into a chapati and smear with ghee.  Fold up again into a round ball and roll out once more.  Put one parathas at a time on a heavy and hot griddle, bake one side and turn over.  Add a little ghee from the sides till it gets a nice brown color.  Cook on a low fire and when ready.  It should be crisp.  Similarly, make more parathas.  And then.

Great and squeeze out all the water of the radish.  Heat half of the ghee and fry grated radish with all the spices, salt, green chilies until dry, cool.   
                                                                                                              
                                                                                                             Serves 6.

Arbi Curry

INGREDIENTS:

• 1 Kilogram arbi
• 1½ table spoon red chilly powder
• 1 cup curd
• 250 grams ghee
• Slat to taste
• 1 table spoon black pepper
• 1 lemon
• 2 table spoon ground fresh ginger
• 1 cup water
• 1 table spoon white cumin powder
• 2 table spoon ground spices

  Method:

Pell and wash the arbi and prick it with a fork.  Sprinkle with lemon juice and 1 table spoon salt and keep it a side for one hour.  Fry it in hot ghee until golden brown.  Now mix turmeric, ground ginger, ground spices, red chilly powder, black pepper, ground white cumin seeds and salt with it.  Stir it for a few minutes.  Beat the curds with water, pour onto fried arbi and cook until the gravy is thick.  Remove from the fire.  Sprinkle chopped coriander leaves.  Serve hot.    
                                                                                                              
                                                                                                           Serves 10.