Malai Paratha

Malai Paratha

Parathas are common , esp in winter season. Hear is one, which I prefer and have to wait for. One of the ingredient is malai residual when you are preparing ghee from malai.

Ingredients :

Malai Residual from ghee preparation : 1 cup
Wheat floor : 3 cups
Ajwain: 1tsp
Kalonji - 1 tsp
Salt as per taste

Preparation : 

Malai Residual : When preparing Ghee from Malai , don't burn the residual and stop removing ghee when the malai is still golden brown. Keep this aside.

Take the 3 cup of wheat floor and add 1 cup malai residual ajwain, kalonji and a pinch of salt. Knead with warm water. Make Parathas of the shape and size you prefer and enjoy hot with Chutney / Sauce/ Anchar or Bharta.

(This is rich and high in calories so good for kids)

Relish.

Aditya.

Aloo Palak

Aloo Palak Ki Sabzi

Normally in Palak (Spinach) ki sabji, we find that the palak is churned in mixie and paste is made before cooking. However, I feel that the Green Leaf vegetables should have its colour intact and should be cut course. This gives a fresh look and has natural aroma. So here is my way of cooking Aloo - Palak.

Ingredients -

Potato - 2 pieces - cut in small cubes
Spinach / Palak - 250 gm - Coarsely cut and washed
Jeera /Cumin - 1/2 tsp
Mustard oil - 1 tbsp
Tomato - 1 piece - cut in cubes
Green Coriander for garnishing
Turmeric powder - 1/2 tsp
Red Chilly - 1 whole
Salt as per taste.














Preparation :

In a shallow frying pan heat the mustard oil. Add cumin and red chilly to crackle . Add Potato cubes and fry on slow flame . When half cooked add spinach and saute for five minutes. Add salt as per taste . Cover the pan and let it cook for 2- 3 minutes. If there is water remove lid and let it dry.

Serve hot.

Aditya

Baigan Ka Bharta (Bihari style)

Baigan Ka Bharta (Bihari style)

Another style of Baigan ka Bharta from Bihar is where no potato or tomato is mixed. This is especially enjoyed with Khichri in Bihar.

Ingredients:

Brinjal : Two round brinjals

Mustard Oil - 1 tbsp

Green Chillies: One
Onion - Finely Chopped - One

Coriander leaves : finely chopped for garnishing.

Garlic Cloves: 10 – 12 cloves.

Preparation:

Roast the Brinjal on direct flame till it is fully cooked on a gas stove. Remove the burnt cover.  Let it cool down a little. After that mash the brinjal add chopped chillies and garlic cloves, chopped onion and salt as per taste. Add one tbsp of mustard oil and mix well. Garnish it with chopped coriander leaves and Coriander chatni.

Serve at room temperature with Khichri.

Aditya.