Ingredients:
--------------

Outer covering

Whole wheat chapati flour(atta) --> 1 & 1/2 cup
Warm water plus squeezed water--> 1/2 cup
salt --> to taste
few drops of ghee

Stuffing:

Cabbage ( grated)--> 1 & 1/2 Cup
Grated paneer ( cottage cheese) --> 1 Cup
Red Chilli powder --> 1/2 Tsp
Black pepper powder --> 1/2 Tsp
Corainder powder > 1 Tsp
Cumin powder --> 1Tsp
Kasuri methi --> 2 Tsp
Amchur powder --> 1/2 Tsp
Ajwain seeds--> 2 Tsp
Ginger paste --> 1 Tsp
Corainder leaves ( chopped) --> handful
Green chillies ( finely chopped) --> 3 Nos.
Salt --> to taste

Method:
----------

• Grate cabbage add salt to the grated cabbage and keep aside for 30 mins. Once the cabbage becomes watery, squeeze out the excess water from the grated cabbage.Keep the water aside don't throw it away, we will use it for kneading the dough. 
• Prepare the outer covering of the paratha  by mixing   squeezed out warm water  plus  extra warm water into the flour along with salt and few drops of ghee. Keep this dough aside for 30 mins to 1 hr covered.Keep a check on the saltiness of the dough as the squeezed out water has salt in it also.

 

• Prepare the stuffing and divide it into 6 equal portions and shape them into balls.

 

• Now divide the dough into 6 portions. Roll these dough balls into a small circle and place the stuffing in the center .Bring the dough ball together around the stuffing and seal it properly.

• Flatten the prepared ball with your finger tips,then roll them into big circle.The parathas should be rolled thicker than the usual chapati.

• Shift the rolled parathas onto a hot griddle/tava and roast them  on medium-high heat until you see brown spots brushing little ghee on either sides .

•  Serve the hot yummy parathas with raitha and pickles of your choice.

Notes:

•         The amount of water depends on the quality of  flour used.

Click here to read more....

Ingredients:-
-----------
Raw mango(grated) --> 2 nos.(medium size)
Jaggery/Brown Sugar --> 1/4 to 1/2 cup ( depends on the tanginess of the mangoes)
Turmeric -->1/2 tsp
Red chilli powder --> 2 to 3 tsp
Fenugreek powder --> 1/4 tsp
Mustard powder -->1/4 tsp
Asafoetida(hing) --> pinch
Oil --> 1 Tbsp
Salt --> to taste

Method:-
---------
Wash and  grate the mangoes finely.
Mix salt,turmeric,red chillies powder,asafoetida,mustard powder,fenugreek powder to the grated mangoes and keep it aside for 5 mins.
Cook the grated mangoes for 5 mins  at high in a microwave safe dish and remove from the oven.
Now add jaggery/brown sugar and cook the grated mangoes at high for another 5 mins in a microwave safe dish.Remove from the oven.
Heat the oil and add it to the cooked grated mangoes.Allow it to cool and transfer  to an air tight container.
Will last one week  in the fridge.

Click here to read more....

At my parents place we have chole masala every other saturday for meals. And sometimes the chole is replaced by rajma.My mom prepares rajma with curds - she got this pahadi(hilly region) recipe from some cookery show on tv .I am not very fond of rajma 'coz i find it too bland for my palate.In what ever way i cook i am not able to infuse the masala into the rajma - the kidney beans always stand apart. One of my friend told me that it has to be cooked for nearly half a day so that the kidney beans absorbs the masala fully. Now i don't have that much of patience and i feel that it is a waste of energy !!( nowdays we all are aware of earth day - how we have to do our every bit to conserve energy for our future generations). So i am doing mine by not cooking the rajma for 12 hrs.
One more reason i cook rajma even though i am not fond of it is - i had tasted this heavenly rajma masala @ some restaurant in north & it was mind blowing( if i remember correctly the name of the restaurant was also "BLOOWING restaurant"). My tongue still lingers with that taste & i am cooking rajma with the hope that one day i can re create that heavenly taste in my kitchen lab. So the quest is still on .........

Now coming to this recipe the rajma curry is just straight forward nothing fancy but it's delicious.
Ingredients:
--------------
Rajma/Kidney beans-->1 cup
Onion--> 2 medium size (chopped)
Tomato--> 2 & 1/2 medium size (chopped)
Garlic-->3 - 4 pods (chopped)
Ginger-->1 " (chopped)
Green chilli-->2 (chopped)
Red chilli powder-->as per taste
Tumeric powder-->1/4 tsp
Corainder powder/Dhania-->2 tsp
Amchoor powder-->pinch
Sugar-->1/2 tsp
Salt-->to taste
Hing/asafoetida-->pinch
Jeera/Cumin-->1 tsp
Ghee-->1 tbsp
Eno fruit salt-->1/2 tsp
Kasoori methi/Dry methi powder-->1 tsp
Milk-->1 tbsp
Whole Garam masala-->(2 elaichi pods/cardamom pods , 3 dalchini/cloves , small piece of
Lavang/Cinnamon)

Method:
---------
1)Soak rajma/kidney beans overnight in warm water.Next day drain the water and add fresh water.To this add eno fruit salt and little bit of ordinary salt and pressure cook this for 6 whistles
and then lower the flame and allow it to simmer for another 20 mins.
2)Grind together chopped onions,chopped tomatoes,green chillies,garlic,ginger and whole garam masala(2 elaichi pods/cardamom pods , 3 dalchini/cloves , small piece of lavang/cinnamon).
3)Heat a Kadai/Vessel - pour ghee or butter into it.When the ghee is hot enough add Jeera/cumin seeds and Hing/asafoetida and allow it to splutter.
4)Now add the above ground masala and fry till the raw smell is gone and the ghee leaves the sides of the vessel.
5)Now add the dry powders(red chilli powder,tumeric powder,amchoor powder,corainder powder) and fry for few seconds.
6)Add the boiled rajma along with the water.Crush few rajma with the help of spoon/laddle.This gives the thickness to the curry.
7)Add sugar & salt and bring to a rolling boil.
8)Add kasuri methi(crushed with fingers) and milk .Then lower the flame & allow it to simmer for some time say about 7 mins.
9)Remove from gas stove - garnish with chopped corainder leaves and chopped onions & serve it hot with rice ( rajma-chawal) or rotis.

Notes:
-------
* You can add cream instead of milk to get that rich creamy taste.
* i was running short of corainder leaves so i omitted to garnish the curry but if you want a delicious curry - do garnish it with corainder leaves and chopped onions and squeeze lime juice on top..slurpp

Click here to read more....

Ingredients:
--------------

Bittergourd(small size)-->6 nos
Onions-->2
Jaggery-->2 tsp
Tamarind-->1 Tbsp
Red chilli powder-->1 tsp
Turmeric powder-->1/4 tsp
Sambar powder-->1 tsp
Coconut(grated)-->2 Tbsp
Cornflour-->1 tsp
Oil-->2 tsp
Mustard seeds-->1/2 tsp
Salt

Method:
----------
1)Take water in a vessel .To this add red chilli powder,Tumeric powder,jaggery and tamarind & bring it to boil.
2)Clean the bitter gourd by removing the seeds .Chop the bitter gourd into small pieces.Now add this bittergourd pieces to the above boiling water.
3)Meanwhile take a small bowl with little water and mix in the cornflour and make into a paste.Add this cornflour paste to the boiling bittergourd and cook till done.
4)Take another kadai.Add oil.Add mustard seeds.add chopped onions.Fry till light pink.
5)Add the cooked bittergourd pieces to the kadai.
6)Add sambar powder and grated coconut and cook for few seconds.
7)Serve this hot or cold with rice or chapati.


Sending it to :
       Umm Mymoonah's Any One Can Cook : Series 13

    

For Beginners- FB

With Less Ingredients- WLI

With Minimum amount of time- WMT

Click here to read more....