Fresh peas paratha/ Hara matar paratha/ Green peas paratha

 Fresh peas paratha/ Hara matar paratha/ Green peas paratha 

Green peas paratha is the simple and healthy paratha prepared by making the stuffing using green peas, boiled potato, carrot and very few spices. This tastiest paratha can be served with lemon pickle, salad and curd. 

Quick recipe tip -

1. Adjust spices according to taste.

2. Instead of fresh peas... frozen peas can be used.

Ingredients -

1-1/2 cup green peas

2 tbsp mustard oil

1/2 tsp cumin seed

1 carrot grated

4 boiled potato

1/2 tsp green chilli paste

1/2 tsp ginger grated

1/2 onion chopped

3 tbsp coriander leaves chopped

To taste salt

1/4 tsp red chilli powder

1/2 tsp ajwain

1/2 tsp achari masala 

Other ingredients -

As needed wheat flour dough

As needed butter  

Method with step photos -

1. Heat oil in a wok. Add cumin seed and let it splutter for a second. Add green peas and cook on high flame for 5 minute.

2. Cook till peas are cooked by stirring in between. Switch off the flame. Let it cool.

3. Take a mixer jar add peas in it and grind it coarsely.

4. In a bowl add potatoes, carrot, ginger, green chilli paste, onion, coriander leaves and ground peas.

5. Add salt, red chilli powder, ajwain, achari masala.

6. Mix everything well. Stuffing is ready.

7. Take a small ball from the dough. Roll it little thick with rolling pin. Place a full tablespoon of stuffing in the centre. 

8. Close it by folding paratha from sides.

9. Roll it with rolling pin.

10. Place paratha on the hot tawa. Drizzle oil on the sides and on top. Cook it till golden and crispy.

11. Green peas paratha is ready. Brush paratha with melted butter.

12. Transfer it to a serving pate.

13. Serve hot with curd, pickle and salad.

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Palak makki roti/ Spinach makki roti

 Palak makki roti/ Spinach makki roti 

A healthy and nutritious traditional makki ki roti packed with spinach, radish, ginger, green chilli paste and Indian aromatic spices. Spinach makki roti is gluten free, vegan, quick and easy roti. 

Quick recipe tip -

1. Wash and chop spinach finely.

2. Adjust spices according to taste.

Ingredients -

1-1/2 cup makki atta/ Yellow maize flour

1 cup spinach/ palak finely chopped

1/4 cup radish/ mooli grated

To taste salt

1/2 tsp ajwain/ carom seeds

1 tbsp sesame oil

1/4 tsp red chilli powder

1/2 tsp green chilli paste

1 tsp grated ginger

As needed warm water 

Method with step photos -

1. In a bowl add yellow maize flour, spinach, radish, salt, carom seeds, red chilli powder, green chilli paste, ginger and sesame oil. 

2. Mix well to a crumbly texture. 

3. Add warm water little by little and mix well. 

4. Knead it well to a soft smooth dough. Cover and keep aside. 

5. Place a foil paper on the kitchen top. Rub few drops of oil on the foil. Take small ball from the dough, place it on the greased foil. 

6. Wet the fingers and spread the ball lightly into a thin roti with your fingers. 

7. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

8. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

9. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame.

10. Cook till both sides are golden and crisp.

11. Palak makki roti is ready.

12. Serve hot with chickpea spinach saag, curd and salad.

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Makki sattu ki roti

 Makki sattu ki roti 

Makki ka atta and Sattu atta is gluten free. Both flours are very popular in India. Sattu atta is prepared using roasted ground cereals and pulses. Makki ka atta is prepared with maize (corn) yellow colour flour. 

Ingredients -

1 cup makki ka atta

1/2 cup sattu flour

2 cup grated mooli/ radish

1 cup chopped mooli leaves/ radish leaves

1/2 cup boiled potatoes grated

1/2 cup coriander leaves chopped

To taste salt

1/2 tsp ajwain

2 tsp sesame oil/ mustard oil

As need warm water to knead the dough 

Method -

1. In a bowl add grated radish, potatoes, chopped radish leaves and coriander leaves.

2. Add makki ka atta, sattu flour, salt, ajwain and oil.

3. Mix well very well. It will start binding. Add warm water little by little and knead soft dough. Cover and keep aside till use.

4. Place a foil paper on the kitchen top. Rub few drops of oil on the foil. Take small ball from the dough, place it on the greased foil and spread the ball lightly into a thin roti with your fingers. 

5. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

6. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

7. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. Cook till both sides are golden and crisp.

8. Transfer to a serving plate. Serve hot with mooli methi saag, raita and pickle.

Method with step photos -

1. In a bowl add grated radish, potatoes, chopped radish leaves and coriander leaves.

2. Add makki ka atta, sattu flour, salt, ajwain and oil.

3. Mix very well. It will start binding. 

4. Add warm water little by little and knead soft dough. Cover and keep aside till use.

5. Place a foil paper on the kitchen top. Rub few drops of oil on the foil.

6. Take small ball from the dough, place it on the greased foil.

7. Pat the ball lightly and spread into a thin roti with your fingers. 

8. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

9. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

10. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame.

11. Cook till both sides are golden and crisp.

12. Transfer to a serving plate. Serve hot with mooli methi saag, raita and pickle.

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Mooli patte ki dal/ radish leaves dal/ Mullangi Keerai Kootu/ Daikon radish leaves dal

 Mooli patte ki dal/ radish leaves dal/ Mullangi Keerai Kootu/ Daikon radish leaves dal 

Mooli patte ki dal is quick, easy, simple, delicious and healthy Indian curry. These leaves are very nutritious as they are a good source of vitamin C, vitamin A and calcium. These leaves are low in calories. It can be served with rice, chapati or paratha. This dish is prepared by cooking mooli leaves with yellow moong dal and then tempered with sauted onion, tomato and flavoured spices.

Ingredients to boil - 

1/2 cup yellow moong dal (wash & soak for 10 minutes)

2 cup finely chopped radish leaves

To taste salt

1/2 tsp turmeric powder

4 cups water 

For tempering -

1 tbsp mustard oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp grated ginger

1 tsp garlic minced

1 green chilli grated

1 onion chopped

1/2 cup tomato puree

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp chat masala 

For garnish

3 tbsp coriander leaves chopped

As needed butter 

Method
1. Add dal, radish leaves, salt, turmeric powder in pressure cooker.

2. Add water and close the lid. Pressure cook on high flame for 4 whistles. Switch off the flame and let it cool. 

3. Heat oil in a wok. Add cumin seeds, mustard seeds and let it splutter for a second. Add ginger, garlic and saute for few second. Add onion and fry till golden on medium high flame.  

4. Add tomato puree, red chilli powder, coriander powder, chat masala and mix. Let it cook on medium flame stirring in between till tomato puree is properly cooked. 

5. Add cooked mooli leaves dal. Mix well and let it cook on medium flame stirring in between for 10 minutes. Switch off the flame. 

6. Add coriander leaves and mix. 

7. Transfer to a serving bowl and add butter. Mix well and serve with salad, curd, chapati, paratha or rice.

Method with step photos

1. Add dal, radish leaves, salt, turmeric powder in pressure cooker. 

2. Add water and close the lid. 

 3. Pressure cook on high flame for 4 whistles. Switch off the flame and let it cool. 

4. Heat oil in a wok. Add cumin seeds, mustard seeds and let it splutter for a second. Add ginger, garlic and saute for few second. Add onion and fry till golden on medium high flame.  

5. Add tomato puree, red chilli powder, coriander powder, chat masala and mix. Let it cook on medium flame.

6. Stir in between till tomato puree is properly cooked. 

7. Add cooked radish leaves dal. Mix well and let it cook on medium flame stirring in between for 10 minutes. Switch off the flame. 

8. Add coriander leaves and mix. 

9. Transfer to a serving bowl and add butter. 

10. Serve with salad, curd, chapati, paratha or rice.

11. Serve hot.

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