Alu paratha

Some dishes are such that all are ready to eat at anytime and the ingredients are available all the time in our pantry.Alu paratha is one such dish.Here is the recipe for that.










Ingredients  (For 8 parathas)

2 cups whole wheat flour
2 Medium size potatoes
1/4 cup oil
1/2 cup water

Spices
1 teaspoon red chilli powder
1 teaspoon grated ginger
1 teaspoon cumin seeds
1 teaspoon salt

                             Boil potatoes and mash .Mix spices and keep aside.   Divide this into 8 parts and make 8 balls of it .This will be the stuffing for parathas.
Need the flour into of roti consistency.make 8 balls out of it .Now on the rolling plate roll a ball into 4" diameter roti.In the centre put the potato ball and cover the stuffing with rolled roti while giving it a spherical shape.Roll this ball again into a 6"diametre paratha .Shallow fry it on a griddle applying oil on both sides.Serve hot with any pickle,yogurt and butter or sauce.
Serve with butter,yogurt,sauce green chutney or pickle.
good for breakfast lunch brunch or anytime.

Mogar (yellow moong dal)with yogurt gravy

Ingredients









1/2 cup mogar
1/2 cup yogurt
2 tab spoon oil
A pinch of hing
1 tab spoon dhania powder
1 tab spoon chilli powder
1/2 tab spoon haldi powder
Salt to taste
Finely chopped ginger,green chilli,coriander leaves to garnish
Clean and wash mogar and pressure cook till 1 whistle.Take out from cooker when pressure is lowered.  Mix dhania,chilli and haldi powder with yogurt.    In a pan pour oil and add hing when it is hot.Pour yogurt mixture in it and stir till it leaves oil at the side of the pan.Now add mogar and 1 cup of water and stir well.Let it cook for 5 minutes till the mogar absorbs the flavor of spices.
remove from heat and garnish with coriander etc

Ajwain(post natal dish)

 Our country is full of medicinal herbs and our people have good knowledge of benefits of these herbs.These are being used in our homes for centuries.We have a complete plan for the postnatal care
 with the help of these  herbs .Ajwain is used for digestion and stomachache.
This dish is given after delivery and is usefull for lactation and digestion.it also acts as  an apetiser






Ingredients required
2 tab spoon powdered ajwain
4 tab spoon grated jaggery
4 tab spoon ghee
 4 tab spoon chopped almonds,dry coconut.
2 tab spoon fried gond(eating gum also called dink)
In a thick bottomed pan pour ghee and heat.Add jaggery and stir for 3 or 4 minutes.when jaggery melts remove from heat and add ajwain powder and nuts and fried Gond
Stir well and should be eaten hot.