Kandhe Ki Roti Mummys Favourite Onion Paratha Food

KANDHE KI ROTI - MUMMY'S FAVOURITE ONION PARATHA

Steps:

• Knead the first nine ingredients together.
• Pinch off even-sized balls of the dough to make parathas.
• Use a rolling pin to roll out the parathas.
• Heat a griddle on the stove top.
• Cook the paratha on either side on the griddle.
• Transfer to a plate and serve hot with a cup of hot Indian chai (tea).
• Enjoy!

SARSON KA SAAG

Steps:

• If fresh mustard greens are used, remove any coarse stalks, chop finely and wash thoroughly in a few changes of water. Thaw the frozen mustard greens, if used.
• Place mustard greens, red chilli, spinach and salt in a heavy based saucepan and cook over low heat for about an hour or until the leaves are very tender, stirring occasionally. ( The leaves will release water during cooking. Add more water if it dries up quickly.)
• During cooking mash the leaves with a saag masher or a wooden spoon against the sides of the saucepan. (alternatively put the cooked greens in batches in a food processor or blender and blend to a puree without adding more water.
• Stirring continuously cook for 10-15 minutes or until thick and creamy. Heat oil in a small frying pan add finely sliced ginger and onion and fry to a light golden color, Add green chilies, stir once and add to saag. Cook over low heat for 5-8 minutes, stirring constantly.

MAA CHOLE KI DAL KA PARATHA

Steps:

• Wash dals very well.
• Cook them with ginger garlic salt red chilies and turmeric powder till done.then leave it for cool.
• now Mix dal and all ingredients and knead for 2 minutes. Make a big roll, cover, and let it stand for 15 minutes. Tapping a little water, knead dough again for 3 minutes. Make a big roll again.
• Make 8 ball and roll . Spread little ghee all over and bring all edges together. Press to flatten. With the help of a little dry flour roll into thin round pancake. On a hot Tava, cook like a Parantha, that is browning with ghee on one side. Repeat procedure until finished.

ONION PARATHA

Steps:

• Sieve atta with salt.
• Peel and finely chop the onion.
• Wash and finely chop the green chili.
• Add onion and green chili to yogurt.
• Add ghee, red chili powder, cumin powder and half cup of water.
• Add flour and knead to a soft dough.
• Cover with a moist cloth.
• Keep aside for half an hour.
• Knead again.
• Divide into 4 equal parts.
• Make balls and press between palms of your hand.
• Roll out into a small puri, apply some oil and fold to make a triangle.
• Roll out again taking care to retain the triangular shape.
• Heat a flat bottomed pan (tawa).
• Roast the paratha, applying a little oil till both sides are golden.
• Serve hot.

CHICKEN LIVERS ON RICE (A MEMORY OF MY MUM'S RECIPE)

Steps:

• Melt butter and oil in a large frypay on a medieum high heat.
• When just melted add chilli and crushed garlic.
• Allow to bubble until the garlic smells good.
• Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
• Add sherry to the pan and simmer until reduced by half.
• Stir in tomato paste, water and oregano until combined (this will be a thick sauce).
• Simmer gently while rice cooks.
• Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce.
• Rice:.
• Put kettle on so you have boiling water before adding to the pot.
• In a medium pot place the rice, boiling water and butter.
• Put lid on pot and bring to boil ( it won't take long).
• Leave the lid on and drop the heat to a slow bubble.
• Cook for 20 minutes without removing the lid.
• Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.

TOMATO ONION PARATHAS

Steps:

• Mix all ingredients, except dough and oil.
• Take a lump of dough.
• Divide into 2 lumps.
• Roll both separately into thin chappatis.
• Drain excess water from the mixture every now and then.
• Spread some filling on the chappati and moisten the rim with water.
• Press the other chappati over it so as to seal the rims together.
• Shallow fry and serve hot and crisp with butter or chutney.

PINK PEPPERMINT PARFAIT

Steps:

• Heat water to boiling in 2 quart saucepan.
• Remove from heat.
• Add gelatin powder and stir until dissolved.
• Stir in ice cold water & peppermint extract.
• Cut ice cream into chunks.
• Add to gelatin mixture and stir until blended.
• Chill mixture until it begins to thicken and mound when spooned. (about 20 -30 minutes).
• Turn into parfait glasses.
• Chill until firm, 25-45 minutes.
• Garnish with chocolate sprinkles.
• Enjoy.

MRS EVAN'S APPLE CAKE

Steps:

• Mix dry ingredients.
• Make a hole in the center and add eggs, juice, oil and vanilla.
• Put half of batter in 10-inch greased and sugared tube pan.
• Place half the apple slices around the pan.
• Sprinkle heavily with sugar and cinnamon, mixed.
• Place rest of batter, then rest of apples in pan.
• Sprinkle heavily again with sugar.
• Bake at 350°F for 1 1/2 hours.

INDIAN CORNBREAD ( MAKAI KI ROTI)

Steps:

• Grind the sweetcorn to a fine paste in a food processor, without adding any water.
• Mix the corn paste with the rest of the ingredients in a bowl to make a soft dough; only use water if needed.
• Divide the mixture into 6 equal portions and roll each one into a circle of 4" diameter.
• Heat a tava or frying pan and cook each roti on both sides on a slow flame until golden brown, using a little oil.
• I must admit I have to use more oil than stated but that may be my inexperience!
• My girls eat these on their own with some yogurt dip.