Flaky Multilayered Lachha Pheni Paratha

Ingredients: (for 3 parathas)
Whole wheat flour (1/2 cup/ 80 g) + 1 1/2 tbsp
All purpose flour (1 cup/ 120 g)
Salt (1 tsp)
Sugar (2 tsp)
Lukewarm water (as required)
Desi Ghee (3 tbsp) + for frying
Oil (as required)

Method:
1. Mix together whole wheat flour, all purpose flour, salt and sugar.
2. Knead a dough, not very soft and not very hard either.
3. Refrigerate the dough in air-tight container for 30 minutes.
4. Knead again and divide the dough in 3 equal sized balls. Make a paste of 3 tbsp whole wheat flour and 1 1/2 tbsp desi ghee.
5. On a flat, clean, scratch proof surface, roll out a ball of dough (first with hands, and then with rolling pin), in to a big thin sheet.
6. Smear 1/3 of the paste on to the sheet.
7. Using a knife or a pizza cutter, cut the sheet along the length in to very thin strips.
8. Roll the strips one over the other, with the help of a spatula.
9. Now roll this long log of strips into a loosely packed ball (the way traditional lachha paratha is rolled)
10. Roll out this ball into a thick disc.
11. Transfer this disc on to a hot tawa, cook from both sides and fry in desi ghee.
Enjoy pheni/sevaiyan lachha paratha with spiced yogurt, or curry of your choice, or just by itself with a cup of tea/coffee!

 

Spinach and Corn Rice

Ingredients:

Rice (1 cup)

Spinach leaves (3 cup)

Corn (¾ cup)

Onions (chopped ¾ cup)

Desi ghee/ Unsalted butter (1 ½ tbsp)

Oil (1 tsp)

Water (2 cups+ 3 cups)

Salt (1 tsp+ ¾ tsp+ 1/5 tsp)

Cumin Seeds ( 1 tsp heaped)

Red Chili Powder (1/4 tsp)

Turmeric Powder ( a pinch)

Coriander Powder ( 1 tsp)

Garam Masala (1/3 tsp)

Walnuts/Almonds for garnishing

 

Method:

  1. Soak rice in 2 cups of water for 30 minutes. Strain.

2. Boil 3 cups of water. Add 1 tsp salt and strained rice. Add 1 tsp oil.

3. Stir and partially cover with a lid.

4. Boil until 90% cooked (approximately 4 minutes)

5. Strain and leave uncovered so that surface moisture evaporate.

6. Set a big pan to heat at medium.

7. Add desi ghee, reduce heat and let ghee melt.

8. Add cumin seeds. Let them crackle.

9. Add turmeric powder

10. Add onions. Sauté till pink.

11. Add coriander pwder, red chili powder. Saute.

12. Add chopped spinach. Mix.

13. Add corn. Mix. Stir fry for two minutes.

14. Add strained cooked rice.

15. Toss gently till mixed thoroughly.

16.Add garam masala. Mix

17.Cover with a lid, and cook till done (approximately 1 minute)

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18. Serve hot garnished with chopped walnuts/ almonds!

 

 

 

 

Moong Dal halwa (Tips for grainy texture in less ghee)

 

Ingredients:

Moong dal, washed and split (1/2 cup) (100gm)

Ghee (70 gm)

Sugar (80 gm)

Cardamom Powder ( 1 tsp)

Saffron threads (few)

Golden Raisins (kishmish) ( a handful)

Almonds  (few)

Milk (1 ½ cup)

Method:

  1. Soak dal for 2 hours in warm water.
  2. Strain to remove all excess water.
  3. Coarsely grind dal, preferably without any water. If required, add as little water as possible.
  4. Set a big non-stick pan to heat at medium.
  5. Add ¾ quantity of ghee. Allow it to melt.
  6. Once melted, switch off the heat.
  7. Mix dal paste with ghee.
  8. Switch heat on medium.
  9. Start frying the mix. Keep tossing, keep stirring.
  10. In 15-20 minutes, mix will change consistency from paste to lumpy to grainy.
  11. Once grainy, add milk in instalments. Keep stirring.
  12. Reduce heat to between low and medium.
  13. The mix starts to thicken. Add sugar. Mix.
  14. Add raisins and slivered almonds. Mix.
  15. Keep stirring and frying, till desired consistency is reached.

Moong dal halwa is ready. Garnish with slivered almonds, raisins, and serve hot.

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