Feast: Winter nutritious parathas, puri-vegetable dishes

Cornbread, mustard greens

Content:

200 gms chopped mustard greens, 200 gms spinach, 20 gms bathwani greens, 1 small cabbage, 20 gms turnips, 20 gms chopped ginger, 2-5 green chillies, 2 1/2 bowls corn flour, 1 tsp salt, 1/2 tsp puree Ghee, a little white butter, 1/2 teaspoon turmeric, 1/2 teaspoon chilli, 1/2 teaspoon asafoetida.

Method:

For decoration:

Chopped cauliflower, turnips, tomatoes, coriander. Finely chop mustard greens, spinach, bath greens, cauliflower turnips, ginger, green chillies. Wash them 2-3 times with clean water and boil them in the cooker till 8-10 whistles. Add asafoetida, ginger, turmeric and chilli water. When it cools down, crush it and add 1/2 bowl of corn flour. And when it boils, stir it. Once it is well mixed, remove from the heat, add white butter and garnish with cauliflower, turnips, tomatoes and coriander. Knead the rest of the corn flour and knead the dough with lukewarm water. Now make small corn loaves and put ghee on them.

Mint Paratha

Content:

1/2 cup chopped mint, 2 bowls flour, 2 teaspoons butter, 1/2 teaspoon salt, some chopped coriander, 1-2 chopped green chillies, 1/2 cup ghee.

Method: Put butter in the flour and mix well by hand. Then mix salt, coriander, green chillies and mint in it and make a hard dough. Knead this flour one hour before. Make a round loaf out of it. Serve this paratha hot with mango or red chilli pickle.

Paneer Rumali Roti

Ingredients: 150 gms fat, 50 gms flour, 200 gms cheese, 2 green chillies, 2 tsp finely chopped coriander, 1/2 tsp salt, baking soda.

Method: Mix the lamb and flour. Add salt and soda to make flour.

Mix green chillies with finely chopped coriander. Grate the cheese and add a little water to the mixture. For Rumali Roti, take a large loaf and mix cheese in it. Weave it and make it big in a circle by hand. Turn the iron upside down on the gas and make a loaf as big as its size. The bread should be as thin as a handkerchief.

Fry it by turning it upside down on an inverted iron. Bake other loaves in the same way.

Soybean naan

Content:

1/2 bowl soybean powder, 2 bowls almonds, 2 teaspoons white khaman, 1/2 teaspoon ajmo, 1 chopped onion, 2 teaspoons oil or ghee, 1/2 teaspoon salt, 2 chopped green chillies, 1 bowl lukewarm milk, 1 teaspoon Baking powder.

First soak the soybean meal in hot water and boil it. Pour oil in a pan, add finely chopped onion, add soybeans, salt and green chillies and fry.

Add butter, salt, ajmo and baking powder and mix well. Make plain flour with lukewarm milk. Then make a round loaf of it and apply a little ghee and fill it with soybean mixture to make a long sized naan. You can put them in an empty container in the fur or iron upside down. Once the naan is cooked, serve hot on top of the ghee book.

Potato-millet pur પૂરીe

Ingredients: 20 grams millet flour, medium sized boiled potatoes, 1/2 teaspoon salt, 1/2 teaspoon pepper powder, 1 teaspoon crushed coriander green chillies, oil for frying.

Method: Mix salt and pepper powder in flour and stir. Separate some coarse flour in advance. Now grate the boiled potatoes and mix well in the flour. Add green chillies and coriander, take a little water and make a very thick loaf by hand.

Heat the oil and after a while turn the heat to medium. Finish by turning the loaf by hand-pressing the loaf and fry in hot oil until stiff on both sides.

Taste this puri with any dry or juicy vegetable, raita or curd.

Bhatura of Sabudana

Ingredients: 1 cup sabudana, 200 g potatoes, yogurt, 1 teaspoon salt, oil for frying.

Method: Soak sabudana in water for 1/2 hour and then take it out of water and leave it for 2-3 hours. Boil the potatoes, peel and mash them. Add fat, sabudana, oil, salt in hot mashed potatoes, mix flour with curd and let it rest for 2-3 hours. Make a loaf by mashing the mixture again and fry in hot oil.

Lachchaparotha

Content:

20 gms almonds, 20 gms flour, 1/2 salt, 1 1/2 tsp crushed raisins, 1 tsp crushed green chillies, oil for frying.

Method: Mix flour and mutton and add salt, crushed raisins and crushed green chillies.

Take one loo at a time, attach it, weave a long loaf. Apply oil on it and cut the hair into small pieces and shape it again. Do this twice and weave big and long loaves. Now pinch the edges of the loaf with both hands and weave large and long loaves. Now squeeze the edges of the loaf with both hands and then make it round by pulling it long and wrapping it around the palm. There will be a big hole right in the middle of the loaf and it will become like a round loaf. Put it in the iron and apply oil on both the sides to make crispy lachcha parathas. In the same way all other lachcha parathas are to be made.

- Glacier