Kandhe Ki Roti Mummys Favourite Onion Paratha Recipes

KANDHE KI ROTI - MUMMY'S FAVOURITE ONION PARATHA

Steps:

• Knead the first nine ingredients together.
• Pinch off even-sized balls of the dough to make parathas.
• Use a rolling pin to roll out the parathas.
• Heat a griddle on the stove top.
• Cook the paratha on either side on the griddle.
• Transfer to a plate and serve hot with a cup of hot Indian chai (tea).
• Enjoy!

HANDI SAAG CHICKEN

Steps:

• Take chicken in an pot.
• Add salt, red chilli powder, turmeric powder, green chillies, onion slices, ginger and garlic paste, spinach and water to it. Cook until chicken and spinach get tender and water becomes homogenious with spinach. Add oil, Cook and keep stirring for 5 minutes.
• Add curd and maithie. Cook until the oil separates.
• And then add garam masalah to it.
• Serve Hot.

INDIAN CORNBREAD ( MAKAI KI ROTI)

Steps:

• Grind the sweetcorn to a fine paste in a food processor, without adding any water.
• Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
• Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
• Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
• I must admit I have to use more oil than stated but that may be my inexperience!
• My girls eat these on their own with some yogurt dip.

SARSON KA SAAG

Steps:

• If fresh mustard greens are used, remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Thaw the frozen mustard greens, if used.
• Place mustard greens, red chilli, spinach and salt in a heavy based saucepan and cook over low heat for about an hour or until the leaves are very tender, stirring occasionally. ( The leaves will release water during cooking. Add more water if it dries up quickly.)
• During cooking mash the leaves with a saag masher or a wooden spoon against the sides of the saucepan. (alternatively put the cooked greens in batches in a food processor or blender and blend to a puree without adding more water.
• Stirring continuously cook for 10-15 minutes or until thick and creamy. Heat oil in a small frying pan add finely sliced ginger and onion and fry to a light golden color, Add green chilies, stir once and add to saag. Cook over low heat for 5-8 minutes, stirring constantly.

MAA CHOLE KI DAL KA PARATHA

Steps:

• Wash dals very well.
• Cook them with ginger garlic salt red chilies and turmeric powder till done.then leave it for cool.
• now Mix dal and all ingredients and knead for 2 minutes. Make a big roll, cover, and let it stand for 15 minutes. Tapping a little water, knead dough again for 3 minutes. Make a big roll again.
• Make 8 ball and roll . Spread little ghee all over and bring all edges together. Press to flatten. With the help of a little dry flour roll into thin round pancake. On a hot Tava, cook like a Parantha, that is browning with ghee on one side. Repeat procedure until finished.