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.
Peas or Mater paratha
INGREDIENTS:
1 kg whole-wheat flour
1 table spoon salt
200 grams ghee
½ kg green peas
1 table spoon ground spices
120 grams ghee
2 table spoon coriander powder
Salt and chilly powder to taste
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. Shell the peas, put in a vessel with water and salt, cover and simmer on a low fire till soft. Drain and grind the peas with ground spices, coriander and chilies to a fine paste. Serves 6.
Peethi Paratha
INGREDIENTS:
1 kg whole-wheat flour
1 table spoon salt
200 grams ghee
200 grams ground urad dal without husk
2 chopped green chilies
2 table spoon ground spices
1 table spoon ghee
2 table spoon chopped coriander leaves
½ table spoon coarsely powdered coriander seeds
Salt to taste
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. Mix all the above ingredients together and fry in ghee on a low fire for 10 minutes. Cool and fill in parathas. Serves 6.
Potato Paratha
INGREDIENTS:
1 kg whole-wheat flour
1 table spoon salt
200 grams ghee
500 grams boiled potato’s
2 table spoons green chilies
1/3 table spoon black pepper
2 table spoon pomegranate seeds
2 table spoon chopped coriander leaves
Salt to taste
¼ table spoon red chilly powder
120 grams ghee
Method:
Mash boiled potatoes and mix with all the spices and chopped ingredients.
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. Serves 6.
Method: Cut the cauliflower into small pieces. Discard the lower hard stalks; keep only the upper flower portions. Put them in a vessel with a little ghee, coriander chilly powder, black pepper, Pomegranate seeds and salt, cook till the water is absorbed and the Cauliflower is soft. Fry for a few more minutes, remove from the fire and when slightly cool, grinds to a coarse paste. Knead the flour with a little slat to smooth out two equal chapatis. Cover one with a thin layer of the filling (paste) and smear the other with ghee. Place this over the other, join the edges and roll out into a round. Fry as ordinary parathas. Serve hot with plain curd.
Variation:
The filling can also be prepared as follows: Wash and dry the cauliflower and grate it. Squeeze out the water and mix with salt, ground spices, red chilly, black pepper, coriander leaves and pomegranate seeds. A variety of parathas can be prepared by varying the fillings. Some of them are given blow: Serves 6.
Chapati
INGREDIENTS:
½ kg whole-wheat flour
½ table spoon salt
Water to make the dough
Method: Sift flour and mix with salt. Add enough water gradually to make soft, but not sticky dough. Knead well, cover with a wet cloth and keep aside for an hour. Knead it again. Form into small balls and roll out into flat, round, fairly thin rounds. Bake on a hot griddle for a few seconds on each side. Place directly on hot charcoals or gas flame and puff it. Place on a napkin. Serve hot at lunch or dinner. Chapatis and plain parathas are eaten with dal, curry or bhujia (dry vegetables) at meals Serves 6.
Planin Paratha
INGREDIENTS:
1 kg whole-wheat flour
1 table spoon salt
200 grams ghee
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. Serve it. Serves 10.
Besan Paratha
INGREDIENTS:
½ kg whole-wheat flour
Salt to taste
125 grams ghee
1 table spoon chopped green chilies
250 grams besan
½ table spoon red chilly powder
1 table spoon coarsely powdered coriander seeds
2 table spoon pomegranate seeds
Method: Sift both the flours and knead them together with water into a dough as for chapatis. Mix all the above ingredients with the dough except the ghee. Make 12 round balls. Roll out each to a thick round, smear with a little ghee and fold it up again into dry wheat flour and roll out into a thin round parathas. Cook both sides of the parathas on a griddle and then baste well with ghee. Fry till golden brown on both sides. Serve hot at breakfast. Besan parathas is also served with curd at lunch. Serves 8.
