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!

Carrot Poriyal

Oil - 1 tbsp.

Mustard - 1/2 tsp

Urad Dhal - 1/2 tsp

Curry Leaves

Onion - 1/2 cup, diced

Green Chilli - 2, diced

Carrot - 2 cup, diced

Salt

Coconut - 1/4 cup, grated

Heat Oil in a medium pan.

Temper Mustard, Urad dhal and Curry Leaves.

Sauté Onion and Green Chilli until the Onion just turns translucent.

Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through.

Garnish with grated Coconut and turn off heat.

Tomato Chutney

Oil – 1 tbsp.

Asafoetida – a small pinch

Channa dhal – 1 tbsp.

Urad Dal – 1 tsp

Peanut – 1 tbsp.

Sesame seeds – 1 tsp

Tamarind – a gooseberry size

Red Chillies – 5 to 6

Onion – 1

Tomato – 1

Salt – 1 teaspoon or as per taste

Heat Oil in a medium pan. over medium heat. Add Asafetida, Channa dhal, Urad dal, Peanuts, and Sesame seeds. Sauté until the dhals turn a light brown.

Now add Tamarind and Red Chilles. Saute for 30 sec.

Add Onion and saute for a minute.

Add Tomato along with required Salt; continue to sauté for another minute and remove from heat.

Once the mixture has cooled down, transfer the ingredients to a blender and puree to a smooth paste.