Dhania Paratha

Parathas are very popular breakfast item. Dhaniya paratha is a very flavorful paratha, which is made with fresh coriander leaves (cilantro), wheat flour and few spices.

Ingredients:

•          2cups Atta (wheat flour)

•          1cups finely chopped Coriander leaves

•          1 to 2 finely chopped green Chili (optional)

•          1tbsp Oil for the dough

•          1tsp Cumin seeds

•          1tsp grated Ginger

•          Salt to taste

•          Water as required

•          Oil or ghee for making paratha

Method:

•          In a bowl, add wheat flour, chopped Coriander leaves, chopped green Chili, Cumin seeds, Ginger, Salt and Oil.  Combine all the ingredients well. 

•          Then add water to knead the dough. Knead the dough well, cover with a damp cloth and keep it aside for 15 - 20 minutes.

•           Knead the dough once more and divide the dough into equal sized balls.

•          Take each ball, dust it with flour, and then roll it into triangle or circle.

•          Heat flat iron skillet or a frying pan and grease it with Oil or Ghee and Place the rolled paratha dough on the heated skillet and cook on medium flame until you notice it starts puffing up slightly. At this point add some Ghee or Oil over the paratha and flip and cook the other side. Cook on both sides, until you notice that the paratha have brown spots on both sides.

•          Continue the same process of cooking the remaining dhania parathas. 

•          Serve these delicious Dhania Paratha along with pickle or curd.

Recipe Credit: From my Ma’s Rasoi

Cook Tip

Aagne Pulao

Akni or Aagne pulao or Mutton pulao is very is popular for its rich taste.

Makes/Serves: 4 to 5 servings

Ingredients:

•          250 grams Goat meat (Mutton)

•          2 cups Jeera rice (washed)

•          3-4 green Chilli

•          1chopped Onion (medium size)

•          1tbsp Ginger -Garlic paste

•          ½ tsp Turmeric powder

•          1tsp Coriander powder

•          1tsp Cumin powder

•          1tsp Funnel powder

•          1tsp Garam Masala powder

•          1 Cinnamon stick

•          2 Bay leaf

•          3 to 4 Cardamom

•          4 to 5 Cloves

•          5 to 6 Black Pepper

•          2 to 3tbsp cooking oil or ghee

•          Chopped Mint leaves.

•          Water as per required

•          Salt to taste

Method:

•          First Wash and clean the mutton. 
 

•           Now in a pressure cooker add Oil on medium heat. Then, temper it with the Black Pepper, Cinnamon stick, Bay leaves, Cloves, and Cardamom.  

•           Now add the Mutton. Cook at a low flame for about 10 min.

•          Then add the Onion and Salt, fry for about 3 minutes.

•          Add Ginger -Garlic paste stir it for about 1min.

•          Now add Turmeric powder, Coriander powder, Cumin power, Garam Masala powder and stir it and cook it for about 2min.

•           Add 2 cups water and cover it with lid and let the mutton cook for at for 4 to 5 whistle or till mutton becomes soft. (Ensure that the heat is on low.)

•          Now in another pan heat 1tbsp of oil on medium heat, add 1 bay and green chilli and the washed rice. Stir it for about 5-8 min or till rice get crispy.

•          Now open the lid of pressure cooker and add the crispy rice to it and mix well on low flame.

•          Add two cups of water. (or as per required for  your rice to be well cooked)

•          Then add chopped mint leaves.

•          Now on the lid and pressure-cook it for about 1 whistle on low flame.

•          Serve hot.

Recipe Credit: From my Ma’s Rasoi

Cook Tip:  Here you can use any kind of meat.