Matar Paratha with Tomato chutney

 An amazing recipe i learnt from my mom.

Matar Paratha

Ingredients:

Peas (matar)(3 cups)

Salt

2 green chilles

1 pinch heeng (asoefatida)

1 tsp jeera

½ tsp amchoor (mango powder)

1 tsp chopped ginger

Wheat dough

Ghee

Method:

In a vegetable chopper add in the peas,and chillies.Blend till coarse (but do not over blend).Now heat some oil in a pan ,add in the heeng, amchoor ,jeera and ginger ,sauté for 2 mins and then add in the coarse peas and cook for 3-5 minutes.(The reason for cooking the peas is to add in a nice flavour and makes it less gaseous).Once done allow this to cool .This shall be used as the stuffing for the parathas.

(This same filling can be used to make kachoris)

Method for making parathas:

1.Take the wheat flour and Knead wheat dough with water and keep aside.

Now make two small balls from the wheat dough.

2. With a rolling pin ,roll them and flatten them  into 3 inches diameters

each.try to make them of the same size.

3. Apply ghee on one dough circle and put the stuffing on it,leave a little space on the sides.

4.Place the other dough circle on it and seal the sides nicely.

5. Dust some flour on the stuffed paratha and roll it slowly  into the size of a round paratha.

6. Heat  a tawa or skillet and place the paratha on it.

7. When one side is partly cooked flip it and apply ghee.

8. Cook till both sides done.

Enjoy this yummy paratha with tomato chutney.

link for the tomato chutney recipe:

http://idreamcooking.blogspot.in/2014/08/khatti-meethi-tamatar-kalonji-ki-sabzi.html

Nalli Ghee Roast

Mutton Ghee roast is an delicious recipe from the mangalorean Cuisine.This recipe is an excellent side dish for Chapthi, Dosa and also goes very well with plain rice.In this recipe we are going to make a special masala by roasting a lot of spices which adds more taste and flavor to our Mutton Ghee roast.This recipe can make you extremely addictive and the taste lasts in your taste buds for ever. 

Recipe:

1. 750gm  mutton (bone marrow)

2.2 tbsp whole coriander seeds
3. 1tsp whole fennel seeds
4. 2 tsp whole cumin seeds
5. 10-12 black peppercorns
7. 4 cloves 
8. 1 small stick cinnamon 
9. 7-8 while red chillies (de-seeded)
10. Salt to taste
11. 2 tbsp curd
12. 2 tsp Kashmiri chilli powder
13. 2-3 tbsp tamarind pulp
14. 8-10 cloves of garlic 
15. 1 tbsp roughly chopped ginger
16. 3-4 tbsp Ghee
17. Curry leaves - 10-12

18. small piece of jiggery

19. 2tsp ginger garlic paste

Method:
1. Place the mutton in a pressure cooker,add in 1 tbsp ghee,a little salt,2 cups water and ginger garlic paste.pressure cook this on medium flame for 3-4 whistles.Once done strain the liquid and keep it aside.

2.Dry roast whole masala from ingredients 2 to 9 and allow to cool. Dry roast red whole chillies separately and allow to cool. 

3. Now put whole masala, whole red chillies,red chilli powder, ginger, garlic and tamarind pulp in a grinder and grind into very fine paste. You may Add little water for the finer consistency while grinding. Keep this paste aside.

4. Now heat 3tbsp of ghee in a deep pan and cook the ground masala for 5-7 minutes till the raw smell goes.Stir in the curd. Add in the mutton broth slowly slowly  and reduce it till it reaches thick consistency, then mix in the mutton .

5. Add jaggery and adjust the salt if needed.Cover and cook till the masala sticks to the mutton pieces.Once done add in the curry leaves, and enjoy with dosa or appams.