Kheema ki paratha

Here i used mutton, chicken is also favourable.  Veggie lovers can substitute this with soya granules that can be cooked, and mashed to resemble kheema.

Ingredients required

• 4-5 tsp of kheema (which is steamed and blended to smooth paste)
• 2 tsp of fried onions or crumbled onion
• 1 tsp garlic paste
• 1 tsp ginger-garlic paste
• Half tsp of crushed jeera
• 1 tsp of chopped green chilli
• 1 tsp of finely chopped curry leaves and mint leaves each
• Salt, as required
• Oil/ghee as required
• Dough made by one cup of wheat flour, pinch of salt and required water.

Method

To make fried onions, add 2-3 finely sliced shallots to 3 tsp of oil and fry till they turn brown

Add this brown onions to kheema and all other ingredients (except dough) and mix properly, this is stuffing for our paratha.

Divide the dough into equal circles, roll each circle into moderate sized circle.  Spoon 1 tsp of filling into it.  Close and bring about like a circle, pinching off excess dough at tip.  Roll this into chapathi and cook them on both sides in tawa

 Serve with gravy of your choice

Roasted khoya powder

You can also roast the home-made khoya and blend to powder.  This powder can be stored in refridgerator and can be topped up for desserts, lassi, custard, added to make malpua, etc.  Will be posting recipes done using this powder soon.
  Take a cup of khoya and add three tsp of sugar on it, keep on stirring till sugar dissolves and turns choclate brown.  Blend it and store powder in air-tight container
 

Rai ki doodhi (Bottle gourd cooked in rai paste)

Everthought of using rai (mostly used for temper) as an gravy base? Yes, this traditional oriyan dish was first introduced to me by my neighbour.  This has slightly punjent odoured, creamy and spicy base which is really worth a try!!

Ingredients required

• Two cups of chopped and deseeded bottle gourd
• 6-7 garlic pods
• 2-3 dry red chilli
• 4 tsp of rai
• 3 tsp of oil
• Halt tsp rai (to temper)
• Half tsp jeera
• A bunch of curry leaves
• 2-3 tsp of chopped onions
• Pinch of haldi
• Salt to taste

Method

Atfirst, make  an paste of rai, garlic and red chilli 

Then combine this paste with bottle gourd with haldi and salt.  Pressure cook for one whistle.

 Add temper of oil with rai, jeera, curry leaves and onion.  Serve with chapathi

Kadaai Kobhi (kobhi means 'cabbage' in marathi)

 This is a dry dish and can be served with wet rice like sambhar, rassa or dal.  Also can be had with roti.

 

Ingredients required

• Half a tsp of jeera
• One green chilli roughly broken
• Four tsp of chopped onions
• Two tsp of dahi
• 10-12 baby cabbages
• Salt to taste
• Half tsp garam masala
• Half tsp chilli powder
• One tsp dhanya powder
• One tsp jeera powder
• Pinch of haldi
• Coriander leaves and slice of lemon to garnish
• 3 tsp oil

Method

Heat 2-3 tsp of oil in kadaai, and add jeera seeds.  Wait till it crackles and add broken green chilli and finally onions.  Saute till onions turn golden brown.

After onions turn brown, add all spice mix and stirr in dahi.

 Throw in baby cabbages and cook in 15 minutes in simmer flame till cabbages get cooked

Serve with coriander leaves

Tangy mint chutney

Ingredients for tangy mint chutney:

One big handful of mint leaves, half onion, one medium piece coconut, 2 green chillies, half cup of coriander leaves, 1/4 cup of curd, and amchoor powder(optional).  Grind it to a smooth paste for chutney, will be like this