DUM ALOO

INGREDIENTS:
250 gm small potatoes
1 cup curd
2 red chillies (whole)
1 tsp cumin seeds
Salt to taste
2 tsp desiccated coconut
2 tomatoes
2 green chillies
1 piece of ginger
Oil for frying
½ garam masala
METHOD
Dry –roast red chillies, cumin seeds, on a low flame ,on a hot griddle. Add desiccated coconut and mix well. Grind it in a grinder. Boil potatoes till done. Prick and deep- fry potatoes till they are golden. When done, keep aside.
Mix together curd, chopped tomatoes, green chillies, ginger, and ground masala and salt. Blend the mixture in a blender.
In a pan, add 1 tbsp of oil, put all masala intop it. Cook till oil leaves the side of the pan. Add half cup of warm water and fried potatoes. Cook for 4-5 minutes. Sprinkle garam masala and serve hot with missa parantha.

PANEER PARANTHAS

INGREDIENTS:
2 cups of wheat flour
1 cup paneer (mashed)
2 green chillies (chopped)
½ tsp red chilli powder
Salt to taste
¾ tsp black salt
½ tsp ajwain
Oil for cooking
METHOD
Make soft dough of wheat flour with water.
Mix together paneer and other ingredients.
Make balls of dough and fill with paneer.
Roll out parantha and cook on a tawa with oil.
Serve hot with butter and curd.

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.

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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