Dal Paratha with Aloo Pyaas Subzi

 

Dal Paratha with Aloo Pyaas Subzi
INGS
1 cup Wheat flour,
1\4 cup Split Moong dal, soaked,
1 tbsp oil,
1\2 tsp Red Chilly pd,
1\4 tsp Turmeric pd,
1\4 tsp Cumin seeds,
2 tbsp Curd,
Salt to taste.
Method
Soak the moong dal for few hours. Drain the dal.
Make a dough using the dal n rest of the ingredients.
Put a non stick tava to heat, take ball size of the dough.
Roll it as a paratha, put on the tava n use oil, cook until
golden brown.
ALOO PYAAS KE SABZI
INGS:
4 Potatoes, peeled and cut in half, then sliced,
2 Onion cut into big pieces,
2 tbsp oil, 1 tsp cumin seeds, 1 tsp red Chilly pd,
1\2 tsp Turmeric pd, 2 tbsp Coriander pd, 2 pinch hing,
1 tsp Garam masala, 1\4 tsp Mango pd (opt ),
Salt to taste and Coriander leaves for garnish.
METHOD:
Put a pan to heat add oil, cumin seeds and hing. Also add the cut potatoes and stir. Add salt and some turmeric pd, cover with a plate and cook on simmer with water on the lid. Cook for 5 mins then add the cut onion pieces. Also add red chilly pd, coriander pd, garam masala , if required some more turmeric pd and salt to taste. Again allow to cook for few mins and check by pressing one slice of potato if soft then its done. Now add mango pd and garnish with some cut coriander leaves. .
FRESH CARROT PICKLE
INGS:
1 Carrot,
3 Green Chilly,
4 Tbsp Oil,
Little Asafoetida,
4 Tbsp Readymade Pickle mix,
1 Tbsp Vinegar,
1\2 Tsp Red Chilly powder,
1 Tsp Turmeric powder,
Salt to taste.
METHOD :
Wash carrot and green chillies, peel the carrot and cut into round slices. Make pieces of green chilly also sprinkle salt and turmeric powder and leave it for half an hour. Then drain the water and put a pan to heat add oil, asafoetida powder, when the oil looks like ‘smoking’ point take it off the heat.Wait 4 few mins.
Now add carrot and chilly, ready pickle mix and vinegar.
Check salt and add red chilly powder. Store in glass bottle.