Green Parantha

It is another addition to Palak (Spinach) Recipes but I call it green Parantha (not Palak Parantha) as it has many more green ingredients apart from Palak (Spinach).

1. Fenugreek(Methi),Spinach (Palak),Mint (Pudina),coriander leaves - Cleaned and finely chopped
2.Onion - Finely Chopped
3.Dry Mango Powder (Aamchoor)
4.Anardana Power - I have washed Anardana, dried and then grinded it.I store it as a seperate ingredient for my recipes. Not completely powder as it should give crunchy taste to recipe.
5. Ajwain (Carom seeds) - Helps in digestion
6. Salt to taste.
7. garam masala,Coriander powder,cumin seeds/powder,chat masala
8.Wheat Flour
9.one spoon of refined oil.

Procedure
1.Put all ingredients in a big flat bowl.
2. As salt is added,all vegetables will leave water,so mix flour with ingredients without adding any water in the beginning.
3.Add water only if required. The flour will anyways get very very soft and sticky so adding little of extra water will make it difficult to make parantha,so be very careful.Keep it less of flour and more of green,that is the basic intention of making this healthy parantha.
4.But anyways the final dough will be more softer and sticky than the normal dough for other paranthas.
5. Make flat roti with this dough (u may need more flour while rolling if it gets stick while rolling).There is no filling in this paratha,so call it roti only :).
6. Don't make it too thin or too thick (thicker than normal roti and thinner than a filled parantha).
7.Cook it on tawa on medium flame on both sides and cook it well otherwise the raw smell of all green leaves may irritate u :).
8.Once well cooked - You can use refined oil on tawa also or while serving,keep a cube of butter on dry paratha (I feel it is more healthier and tastier this way).
9.Just to ensure,this doesn't look much good but believe me it is really tasty and highly nutritious and much less on calorie content than the normal paranthas.
10.You can have it with curd,pickle or butter..as u like.

Just if you need more -use the filling of paneer parantha with this dough..but then use more of flour while making dough so that the dough is not wet and your parantha does not break or tear off while rolling with paneer filling.

Need to get a photo of it now...will post it soon....

Palak Macroni

Decided to use Palak (Spinach) in my recipes more frequently as it has very high nutritional value.Personally,I can't tolerate Palak Paneer (though Paneer is my favourite) and Palak in any other form of recipes my mom used to prepare usually.So,there is a lot to explore and experiment in this area :).

Ingredients:
1.Fenugreek (methi), Spinach (Palak Leaves) - Cleaned and Washed and finely chopped
2.Tomato,Carrot, Capsicum - Finely Chopped
3.Onion - Finely Sliced
4.Vinegar and Soya sauce - As per taste
5. Macroni - Soak in normal water
6. Dry Mango Powder (Aamchoor), salt to taste,Coriander Powder,mustard seeds,garam masala, haldi,cumin seeds - All as per individual's taste and approximation.
7.Refined oil
8.Water - to cook the vegetables fast till soften
9. Fresh Coriander leaves for garnish

Procedure
1.Add Refined oil to the pan and add mustard seeds,cumin seeds and fry sliced onions till they get slightly transparent.
2.Add other vegetables with salt and vinegar and little water and cook all the vegetables well on low flame.
3.Add the remaining dry masalas with soya sauce and cook for few minutes and make sure it is not completely dried nor much watery.
4.The Macroni kept in water would have swoolen till now so just boil it a little more for few minutes and once it is soft enough for eating (make sure it doesn't get so soft due to boiling that it gets crushed to paste),
5.Drain the water and add the macroni to the pan and mix well.
6.Cook for few more minutes and server hot with coriander garnish.

Here it is...

Pudina Chutney

To start with..this side dish goes with all meals..either dry Sabzi or Curry..especially if the main meal has not come out well..this really brightens my hubby's mood and helps in finishing the meal :)

Ingredients: 

1. Dry Mango Powder ( Aamchoor) - For Khatta taste

2. Mint Leaves (Pudina)

3. Curd(Preferably the Packed ones From Nestle,Amul etc) - The thickner in the chutney

4. Vinegar - As presevative and little sour taste

5. Anardana - for crunchy  and khattaTaste

6. Sugar - Only sweetner in the recipe-gives Khatta Meetha Feeling

7.Chat Masala - Little only..to add a salty feeling..

Procedure

1. Add all the ingredients in grinder and grind till you crush all the mint leaves.

2. Taste it to assure the kind of flavour that suits your taste buds and  add ingredients accordingly.

3.Keep in fridge in air tight container and it doesn't get spoiled for more than a month also. Though the fresh smell of mint goes but taste stays.

Here it is ...