Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Rotis Etc.

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Paneer Paratha

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Ingredients:

For the filling:

  • 2 cups grated paneer
  • 1 tablespoon amchoor powder (dry mango powder)
  • ½ teaspoons red chili powder
  • ½ teaspoon garam masala
  • Salt to taste
  • ¼ cup chopped cilantro

For the cover:

  • 3 cups whole wheat flour
  • Salt to taste
  • Water to knead the dough

Method:

  1. Get a bowl. Add flour and salt. Make dough using enough water.
  2. Add grated paneer to another bowl. Add amchoor powder, garam masala, salt, red chili powder, and chopped cilantro. Mix the filling properly.
  3. Get the whole wheat dough and knead it again and make 8-10 balls out of it.
  4. Get one flour ball and roll out in a small disk using roiiling pin. Add 1 or 1½ tablespoon filling mixture in the center of the rolled disk. Gather the edges and seal them properly.
  5. Flatten this ball with your hands and dip into the flour. Roll out in a big circle using the rolling pin.
  6. Heat tava/griddle. Place the rolled paratha and brush the sides and the center with some oil or butter. Cook from both the sides by flipping the other side.
  7. Serve hot.
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Makki di roti Sarson da saag

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Makki Di Roti Sarson Da Saag

Serves: 3-4 persons

Ingredients:

Broccoli Leaves

Spinach

For the roti:

  • 1 cup maize flour/makki ka atta
  • 2½ cup whole wheat flour
  • ½ teaspoon carrom seeds
  • Salt to taste
  • Water to knead the dough
  • ghee/butter

For the saag:

  • 1 bunch mustard leaves or broccoli leaves
  • ½ bunch spinach
  • 2 tomatoes chopped
  • 2 onions chopped
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon green chili paste
  • 3 tablespoon maize flour/makki ka atta
  • ½ teaspoon red chili powder
  • 3 tablespoon ghee/butter
  • ¼ teaspoon cumin seeds
  • Pinch of turmeric powder
  • Pinch of asafoetida
  • Salt to taste

Method:

To make roti:

  1. Mix all the dry ingredients in a bowl. Add enough water to knead dough.
  2. Make medium sized balls of the dough.
  3. Dust the surface with whole wheat flour and roll the dough to make roti.
  4. Heat tava/griddle. Place the roti on tava and grease the sides and top of the roti with ghee/butter.

To make sarson da saag:

  1. Wash and chop mustard and spinach leaves well.
  2. Pressure cook them with a glass of water for around 8-10 minutes.
  3. Blend them until smooth.
  4. Heat ghee in a pan and add cumin seeds, asafoetida, and turmeric powder.
  5. Add chopped onions and fry them till light brown. Add ginger garlic paste and tomatoes.
  6. Add maize flour and stir throughly.
  7. Add the blended mixture of green vegetables. Add red chili powder and salt.
  8. Adjust the consistency of water and stir occasionally. Let it cook for 5-10 minutes.
  9. Serve makki di roti and sarson ka saag immediately.
Sarson Da Saag, Makke Di Roti, Gajar Halwa, Gur Revadi

Sarson Da Saag, Makke Di Roti, Gajar Halwa, Gur Revadi