HARI BHARI CHAPATHI

Ingredients:
Atta/wheat flour - 3 cups
Methi/fenugreek leaves - 5 small bunches
Pudina/mint leaves - hand full
Amchoor - 1/2tsp
Milk - 1/2 cup
Jeera powder - 1/2tsp
Jeera - 1tsp
Water - 1 1/2 cup
Salt
Oil
Ghee - 2tbs

Method / Vidhiee:
1. Wash and finelly chop mint and fenugreek leaves.
3. In a pan add ghee and splutter jeera.
4. To it add mint and fenugreek leaves and saute them well.
5. Add jeera powder, amchoor & salt.
6. Saute them well and cool them down.

7. In a bowl add atta & the above mixer.
8. Mix well. Add milk and keep kniding them
9. Add water when ever required.
10. Make a chappati dough.
11. Take small portion of the dough.
12. Make a ball and flatten them into chappatties.
13. Put them on to medium heat tawa and cook them adding oil when it turn light brown.

Serve with gravys. Its healthy and fibre content main course.

MASALA POORI

Ingredients:
Atta / Wheat flour - 2 cups
Kashmiri red chilli powder - 1tsp
Chat Masala - 1/2 tsp
Amchur / Dry mango powder - 1/4tsp
Garam Masala - 1tsp
Sooji / Rawa - 1/4 cup
Green chilli paste - 1/2 tsp
Green coriander levaes - 1/2 cup
Oil to fry
Salt to taste
Water

Method / Vidhie:
1. In a bowl put the atta,sooji,all the dry masalas, coriander leaves, chilli paste, salt and mix well.
2. Add water to the mixture in order to make a dough.
3. Once the dough is made roll small balls of the dough and keep aside.
4. On a flat surface dust some flour and flatten the balls. Do not flatten very thin.
5. Do not use more flour to dust the dough.

6. In a heavy bottom pan add refined oil enough to fry the rolled balls.
7. When the oil is heated up well add one by one the flatten dough and fry them both the sides.

8. While frying a dough do not minimize the heat.

Serve hot with Aloo sabji / tomato sauce / Grated mango pickle.

GREEN MOONG DHAL PESARATE

Ingredients:
Dry Green moong dhal - 2 glass

Rice - 1glass

Dry red chillies - 25
Asefetida powder - 1 tsp
Ginger - 3 inches
Curry Leaves - 10 strings
Salt
Refined oil
Water

Method / Vidhie:
1. Wash well rice and green moong dhal and soak them in water previous night atleast for min 6-7 hrs

2. Next day drain out the water. Grind the dhal, rice, dry red chillies, asefetida, ginger, required salt & water in mixer.

3. Add the fresh curry leaves to the batter and mix well.

4. If the batter is bit thick add enough water to it in order to pour to make a pancake.

5. Now in a dosa pan add few drops of oil and spread well and heat it.

6. Put 1 to 1 1/2 big spoon of batter and spread the batter in a circular motion.

7. Add 1 spoon of oil to the pan and keep in high flame.

8. Wait till it turns bit brown & turn over so that other side cooks well

9. Serve hot with Tomato Onion chutney (You may c this recipe in CONDIMENT page ) 

WHITE PUMKIN & TOMATO PHULKA (Doodhi aur Tamatar ke Phulke)

Ingredients mentioned below is for making  5-10 Phulkas.

Wet Ingredients:
White Pumpkin - 1 (Semicircular hard piece pumkin-Finely grated)
Tomato - 1 (Red & fully ripe-finely grated)
Curd- 1 tbs
Green Coriander - 3-4 strings (Finely Chopped)
Green Chilly - 1 (If required- Deseed the chilly and dice finely)

Dry Ingredients:
Atta Flour - 3 medium size cups
Amchoor Powder - 1/4 tps (Dry Mango powder)
Salt - As per taste (Add bit low salt than normal for flavour enhancement)
Oil- 1/2 tps
Ghee- 2tbs (for each phulka)

Method / Vidhi:
1. In a bowl take the white pumpkin hard piece grated well after peeling off its skin.
2. Grate the ripe tomoto also on it.
3. Add coriander leaves which were finely chopped & Green chilly to it.
4. Squeeze of the excess water from the vegetables and keep the water aside.

1.On to the squeezed vegetable mixture add Atta flour,Amchoor powder & salt.
2.Mix well & add curd to it.
Caution : do not add water to the mixture as white pumpkin leaves water when left for sometime.
3. Make a tight dough and keep it aside for 5-10 min.
4. If the dough is bit dry add the squeezed vegetable water 1 or 2 tps to it.Add a bit of oil to the mixture.
5. Make small balls of the mixture and flatten each roll using flour to coat on in.
Do not dust too much of flour to roll.
6. Pre heat the tawa and put  the flatten dough on it. Once one side starts showing light brown spots add 2 tps of ghee to it and shallow fry it.
ve hot with any gravy which has a tangy taste.