Tawa Paneer

Green Gram Dhal

Oil - 1 tbsp.

Cumin - 1 tsp

Asafetida - a pinch

Onion - 1, diced

Ginger Garlic paste - 1 tsp

Tomato - 1, diced

Turmeric - 1/4 tsp

Chilli Powder – 1/2 tsp

Vaangi Bath Powder or Pav Baji Masala Powder – 2 tsp

Salt

Green Gram - 1 cup, soaked overnight and pressure cooked for 3 whistles

Cilantro

Heat Oil in a pot and temper Cumin seeds and Asafetida.

Add Onion and saute until translucent.

Add Ginger Garlic paster and cook until the raw smell goes away.

Add Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Chilli powder, Vaangi Bath Powder and salt. Saute until the raw smell goes away.

Add cooked Green Gram along with 1 cup if the Water in which it is cooked. Cook closed for 10 min.

Remove from stove and garnish with Cilantro.

Methi Paratha

Whole Wheat Flour - 2 + 1/2 cup

Methi - 1 cup, blanched and chopped

Potato - 1, steamed and mashed

Garlic - 4 cloves, minced

Green Chilli - 2, minced

Sesame seeds - 1 tsp

Ajwain - 1 tsp

Turmeric - 1 tsp

Butter - 1 tbsp.

Salt

Oil

In a food processor add 2 cups Whole Wheat flour followed by Methi, Potato, Garlic, Green Chilli, Sesame seeds, Ajwain, Turmeric, Butter and required Salt. Run the food processor adding required Water to make a soft Dough. Smear the Dough with Oil and let rest for about 30 min.

Divide the dough into 10 balls. Spread the Dough into 8" circles as you would make Chapatis. Place the prepared Paratha on a hot griddle and cook both sides on medium high heat. Remove from heat and smear with Butter on one side.

Serve hot Parathas with Pickle or a dollop of Yogurt!