Lauki Chana Dal(Bottle gourd With Split Bengal Gram) Recipe

Cook Time:20  Minutes.

Ingredients:

• 500gram-Lauki(bottlegourd),chopped
• 1 Cup-Chana dal (Split bengal gram)
• 1-Medium onion,chopped
• 1 tbs-Turmeric powder
• Salt to taste
• Red pepper to taste
• Oil for cooking
• 1/4 Cup -Water

Direction: How To Cook.

• Rinse and soak the chana dal for 1 hour and then drain the chana dal( split gram) and keep aside.
• Peel and cut lauki (bottle gourd) into small pieces.

• Heat oil in a pressure cooker and  then add onions and saute for 2-3 minutes and add salt to taste and red peeper to taste,and add turmeric powder mix well and then add the chana dal and chopped lauki(bottle gourd) and mix well and add little amount of water.
• Cover with the lid and pressure cook for about 5 whistles on high flame.
• If you see the water in the sabzi,then simmer without the lid to dry the water, and cook until you get the desired consistency.
• When the pressure drops on its own,remove the lid .
• Serve with rotis, rice..

 Note:

• You can make simple lauki sabzi(bottle gourd curry) without chana dal.
• Or  replace chana dal with moong dal in same quantity 

😋😋😋 Enjoy it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Aloo Methi (Potatoes With Fenugreek Leaves) Recipe.

Cook Time:20  Minutes.

Ingredients:

• 4-5-Potato,peeled,chopped
• 2 Cup-Fresh green fenugreek leaves,chopped
• 1-Medium onion,chopped
• 1/4 Cup-Water (Take less or more as needed)
• 1 tbs- Turmeric powder
• 1 tbs -Oil for cooking
• 1/4 Cup-Milk cream
• Salt to taste

Direction:How To Cook .

• First  remove the leaves from the stems of the methi/fenugreek,rinse the leaves thoroughly in running water and then chop the fenugreek leaves, also wash the potatoes, peel the skin  of potato and cut into pieces.
• Heat a oil in the pan/wok,and then add onion and saute for 2-3 minutes and then add salt and add chopped fenugreek leaves and potatoes and add turmeric powder and little amount of water and mix well.and cook for 15-20 minutes ,and stirring in between, make sure potato and fenugreek not burn, and when  the veggies are done and if there is any water left,then dry the water.because this dish should be dry not watery.
• When the potato fenugreek is done,you can add cream and mix it with the veggies.
• Serve warm with roti/naan....

😋😋😋Enjoy!!!!!!!!!!!!!!!!!!!!!

Leftover Roti Snack Recipe.

Cook Time:5-8 Minutes.

Ingredients:

• 4-5- Roti
• 2 tbs-Oil
• 1 tbs-Mustard seeds
• 1 tbs-Cumin seeds
• 1 tbs-Turmeric powder
• 1/2 tbs-Salt or salt to taste
• 1/2 tbs-Red chilli powder

Direction: How To Make.

• Heat oil in a pan/kadai and add mustard seeds and  then add cumin seeds,when they start crackling,  then add salt ,red chilli powder,turmeric powder and mix well,after that  add the pieces of roti and stir till coated nicely in spices.
• Stir occasionally till the roti becomes crispy,approximately 5-8 minutes.
• Serve hot along with a cup of tea.or you can eat with tomato sauce...

😋😋 Enjoy !!!!!!!!!!!!!!!!!!!!!!!

Simple Mooli (White Radish) Roti Recipe.

Prep Time:15 Minutes.
Cook Time:1-2 Minutes per paratha.

Ingredients:

• 2 Cup-Wheat flour
• 1 Cup-Shredded white radish(mooli)
• 1/4 Cup-Green fenugreek leaves,chopped
• 2 tbs-Turmeric powder
• Salt to taste
• Oil for shallow frying 
• Water for kneading

Direction:How To Make.

• Clean and  wash mooli(white radish), peel the skin of mooli, grate the mooli(radish) and squeeze out all water.
• Wash and clean methi (green fenugreek leaves), remove the leaves from stem and chop fenugreek leaves.

• Take medium size bowl and add wheat flour,shredded radish,chopped green fenugreek leaves,turmeric powder,salt to taste,mix them .
• Start knead smooth and soft dough by adding water as required in small quantities. keep  it side for 10 minutes.
• Make a lemon size balls from dough and give them  a round shape of ball. take one ball press  it and coat it  with dry wheat flour.
• Roll it  out in roti making board and give it a round shape.
• Heat tawa over medium flame. 
• Place the rolled mooli(radish) roti on hot tawa (pan).
• When one side is lightly cooked then flip it and them spread ghee or oil on the partly cooked side, flip  again with help of tong or spatula, you will see some brown spots on the roti, apply some ghee or oil this side too.
• Flip the mooli(radish) roti a couple of times, and also press the edges of the mooli(radish) roti with a spatula, so they are cooked properly all sides.
• Once the roti are cooked well, remove the roti, similarly prepare the remaining rotis.
• You can stack and keep the rotis warm in casserole or you can serve the mooli(radish) roti while they are hot or warm with yogurt (curd) or pickle.

😋😋😋 Enjoy it !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Gajar (Carrot) ka Paratha Recipe.

Total Time-30 Minutes.
Prep Time-20 Minutes.
Cook Time-10 Minutes.


Ingredients:

• 6 Medium  sized grated carrots.
• 2 Cup whole wheat flour.
• 1/4 Cup chopped coriander leaves.
• 1 tbs Oil or butter
• 1 tbs Turmeric powder.
• Salt to taste
• 1/4 Cup water or add as needed .
• Butter or oil - add as required for roasting parathas.

Direction:

How to make this recipe.

1. Rinse the carrots in water to clean them and then peel and grate them and place aside.
2. Chop coriander leaves.
3. 2 cup of whole wheat flour in to bowl and now add grated carrots, chopped coriander leaves, 1 tbs Turmeric powder,1 tbs Oil, Salt to taste, mix everything very well with your hands. Soon the carrots will start leaving moisture, pour 1/4 cup of water or as required, since carrots leave moisture add water wisely.
4. Begin to gather the mixture and start kneading to smooth dough, knead till you get a soft and smooth dough. If the dough gets sticky then add some flour and knead again.
5. Keep it covered for 10 mins.

Rolling the Gajar (Carrot) Paratha.

1. Make small to medium sized ball from dough.
2. Dust some flour on the ball.
3. Begin to roll with a roller & put some flour if required.
4. Roll in to medium sized rotis or rounds.
5. Place the rolled carrot paratha on hot tawa (pan).
6. When one side is lightly cooked then flip it and them spread ghee or oil on the partly cooked side, flip  again with help of tong or spatula, you will see some brown spots on the paratha, apply some ghee or oil this side too.
7. Flip the carrot paratha a couple of times, and also press the edges of the carrot paratha with a spatula, so they are cooked properly all sides.
8. Once the paratha are cooked well, remove the paratha, similarly prepare the remaining parathas.
9. You can stack and keep the parathas warm in casserole or you can serve the carrot parathas while they are hot or warm with yogurt (curd) or pickle.

Tips:😎 You can add any vegetable like Bottle Gourd, Raddish, Zucchini instead of carrot in this recipe.