Mooli ka parantha

Mooli parantha is known as RADISH PARANTHA. This is a north India breakfast dish. This parantha is very easy to cook.
Ingredients: radish, salt, atta
Ingerdients:
2 radishes (mooli)
1 tsp ajwain
½ tsp red chilli powder
¾ tsp turmeric powder
½ tsp coriander powder
Salt to taste
1 tbsp ghee
2 tbsp coriander leaves
2 cups wheat flour (atta)
Method:
1. Wash the radish and grate it. Then take a soft cloth place grated radish and squeeze nicely.
2. Heat ghee put ajwain, turmeric powder,chilli powder, coriander and salt and radish then fry 2-3 minutes. Keep it aside for cool.
3. Then put gram masala,coriander leaves.
Now make atta dough. Divide the dough into balls. Roll it out a little. Fill it with stuffing in centre and roll out again to make a parantha. Heat the tawa put a parantha on tawa.when cook a parantha both sides apply the ghee. Now remove a parantha from the tawa .cook all paranthas like this
Now parantha is ready serve it hot with butter, curd and pickle.

MAKKI METH I PARANTHAS

INGREDIENTS:
2 cups makki wheat flour
1 cup wheat flour
½ cup onion (chopped)
Salt to taste
½ tsp red chilli powder
½ tsp ajwain
Oil for cooking
METHOD
Make dough of both types of wheat flour along with other ingredients with warm water.
Keep this dough for 10-15 minutes and again knead nicely with your palm.
Roll out little thick round paranthas and cook on a tawa, putting oil.
Serve paranthas with butter and sarson ka saag.

MISSA PARANTHAS

INGREDIENTS:
2 cups channa wheat flour
1 cup wheat flour
1 onion (chopped)
2 chillies (chopped)
Salt to taste
½ tsp red chilli powder
½ tsp ajwain
Oil for cooking
METHOD
Make a soft dough with all the indgredients and 2tbsp oil .
Make small but slightly thick chapptties and cook on a tawa, on both sides, putting oil.
Serve it hot with butter and acher.

BREAD TIKKI RECIPE

INGREDIENTS:
FOR Bread Tikki
2 bread slice
½ kg potato (boiled and mashed)
100gm channa dal (boiled)
Salt to taste
½ tsp red chilli powder
2 onions (chopped)
½ tsp green chilies
¼ tsp cumin seeds
A pinch asafetida
Oil for frying
Tamarind and mint chutney to taste

METHOD
For bread tikki:
Mix mashed potatoes andsalt.Heat 1 tbsp oil in a pan and fry cumin seeds and green chillies for a while. Add salt, red chilli powder, asafoetida and boiled channa dal. Fry for 4-5 minutes or till dry. Remove from fire and cool.
Take small portion of potato. Make ball, flatten it and fill in dal mixture. Fold the sides. Fry this tikki on a hot griddle using a little oil till both sides are crisp and red in colour. When it cooks, keep aside.
Take 2 slice of bread, remove sides, place tikki over it, sprinkle onion and spread mint and tamarind chutney. Top with another slice, cut into 4equal parts and serve hot.

BUTTER CHICKEN

Ingredients
For butter chicken:
1 whole chicken (approximately 800 gm)
400 gm tomato (blanched and pureed)
2tsp ginger paste
¾ tsp garlic paste
4gm cardamoms
2 cloves
½ cup cream
1 stick of cinnamon 2tbs cashew nut paste
1tsp red chili powder
2tbs butter 1 green chilly salt to taste

Method:

For butter chicken
Wash and cut the chicken into 8 pieces.

Heat butter in a heavy –bottomed pan.

Fry green chili, ginger and garlic paste; add tomatoes and all dry masalas cook till masala is done.

Add chicken pieces fry for 10 minutes along with masala.

Then add 1 cup of hot water cover and cook till chicken is done.

Add cream; simmer over a low flame for 2-3 minutes.

Serve it hot with tandoori roti and onion rings.
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