Panjabi Paneer Paratha

Ingredients:

For dough:

• Chapati atta (Whole wheat flour) - 1 ½ cups
• Oil - 2 tablespoons
• Salt - to taste
• Water - little more than ½ cup

For stuffing:

• Paneer - 1 ½ cups, crumbled or shredded
• Green chili - 1, chopped finely
• Cilantro or coriander leaves - 2-3 tablespoons, chopped finely
• Red chili powder - 1 teaspoon
• Garam masala - ½ to 1 teaspoon
• Amchur powder (dried mango powder) - 1 teaspoon
• Chaat masala - 1 teaspoon
• Kasoori methi (dried fenugreek leaves) - 1 teaspoon, lightly crushed
• Salt - to taste

Other ingredients:

• Chapati atta (whole wheat flour) - for dusting while rolling paratha
• Oil - for frying paratha

Method :

Gatte ki sabji I Rajasthani Dish

Ingredients:

For Gatte

• Besan (Chick Pea Flour) - 1 cup
• Turmeric Powder - 1/2 tsp
• Red Chilli Powder - 1/2 tsp
• Ajwain (Carom Seeds) - 1 tsp
• Dhaniya (Coriander) Powder - 1/2 tsp
• Salt - as per taste
• Dahi (Yogurt) - 1/4 cup
• Oil - 1/8 cup

For Gravy

• Onion - 1 cup finely chopped
• Tomato - 1 cup finely chopped
• Ginger - 1 inch piece grated
• Garlic - 4 cloves crushed
• Dahi (Yogurt) - 1 cup
• Dhaniya (Coriander) Powder - 1 tsp
• Jeera (Cumin) Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Amchur (Mango Powder) - 1/2 tsp
• Garam Masala - 1/2 tsp
• Rai (Mustard Seeds) - 1 tsp
• Salt - as per taste
• Oil - 2 tsp

Method:

Baigan ka bharta

Ingredients:

• 3 medium sized Baigan /aubergines
• 2 medium onions
• 4 plump cloves of garlic
• 1” piece ginger
• 4 large tomatoes
• 2 green chilies
• Salt, to taste
• 1tsp cumin seeds
• 1tsp Kashmiri red chili powder
• ½tsp chili flakes
• ½tsp garam masala
• 1/4tsp turmric powder
• 3tbsp refined vegetable oil
• 2tbsp coriander leaves, finely chopped

 
Method: