Paneer Paratha

Paneer Paratha is one of the most popular parathas in North India.

Paneer or cottage cheese is grated and mixed with spices and rolled with the dough made from wheat flour.

For a starter, it could be a bit tricky to roll the Paneer parathas, but it definitely gets better with experience. To start with, Aloo parathas might be an easier option.

Ingredients:

Grated Paneer  - 2 cups
Grated Ginger - small piece
Chili Powder - 1 tsp
Cumin Powder - half tsp

Amchur powder - half tsp

Kasuri methi (optional)
Salt
Wheat flour - 4 cups
Water

Procedure:
1. Add water and pinch of salt to wheat flour to knead it into a dough. Add some oil while preparing the dough. I have also added a pinch of kasuri methi. Once the dough is ready, cover it and keep it aside for at least 20 mins.
2. Take a bowl, and add the grated paneer, chili powder, cumin powder, amchur powder and salt and mix well.
3. Prepare small round balls of this mix. This will be used for the stuffing.

4. Next prepare small balls of the prepared dough.
5. Take one ball of the dough, and roll it to form a small circle. Stuff it will the prepared stuffing and roll it to form a round paratha.
8. Put it on a hot tava and apply oil and fry it for some time. Turn it over and apply oil on the other side.

Serve hot Panner Paratha with curd and pickle.

Moong Dal Fry

 Moong dal is highly nutritious and very easy to digest. It is very easy on the stomach and hence cooked often for sick people.

This is a simple recipe of moong dal fry. Moong dal usually does not much of a flavour. The perfect blend of the spices, together with the sourness of amchur gives it a very good flavour.

Do try this out as a variation with your usual dal.

Ingredients:
Yellow Moong Dal - 1 cup
Grated Ginger
Garlic petals - 2-3- finely chopped
Tomato - half (finely chopped)
Jeera \ Cumin seeds - half tsp
Garam Masala - 1 tsp
Turmeric powder - half tsp

Curry Leaves
Chilli powder - 1 tsp
Cumin powder - half tsp
Amchur powder - half tsp

Kasuri Methi - 1 tbsp

Hing
Ghee - 2 tbsp
Salt
Water


Procedure:
1. Soak the moong dal in hot water for around 30 mins
2. Cook the dals in the pressure cooker with little hing and a pinch of turmeric powder and keep it aside.
3. Take a kadhai, add Ghee.
4. Once hot, add Cumin seeds. Once they splutter, add chopped garlic petals, red chilies, curry leaves and hing.
5. Add the chopped tomatoes and let them cook fora couple of mins.
6. Add the chili powder,turmeric powder, coriander powder and garam masala and mix well.
7. Finally add the boiled dal.

8. Next add the amchur powder, kasuri methi and salt as needed and let it cook for another 5 minutes.

The Moong Dal Tadka is ready.

Serve it hot with steamed rice or roti.