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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