METHI GOBI PARATHA/CABBAGE FENUGREEK LEAVES CHAPATI

Yields: 6 nos

Ingredients 

Multigrain atta/flour: 2 cups
Methi leaves/fenugreek leaves: ½ cup(chopped)
Cabbage/gobi: ½ cup(chopped finely/grated)
Coriander leaves: ¼ cup(chopped)
Curry leaves: 10 leaves(chopped finely)
Ginger: ½ tsp
Sesame seeds: ½ tsp
Chilli powder: 1 tsp
Hing powder: ½ tsp
Salt: as required
Curd: 2 tbsp
Water: for binding the dough
Oil/ghee: for roasting

Preparation 

1. Take a mixing bowl, add all the ingredients except oil and mix it.
2. Now add water and bind into a soft dough. Consistency should be like a chapati dough.
3. Let the dough rest for 15 to 30 minutes. 
4. Knead again by applying little oil to your palms.
5. Take small balls and roll into a chapati, by dusting with dry flour.
6. Now roast the chapati on a hot tawa by adding little oil on both sides.
7. Serve hot with tomato chutney.

Note

• Instead of multigrain atta, whole wheat flour can be used.
• If you don't prefer curd, you can replace it with oil (1 tbsp). Curd or oil is mainly used for softness, when we use curd it gives a little tanginess. The same taste of tanginess can be achieved when using oil too, just add 1 tsp of lemon juice to the dough mix.
• Resting the dough and kneading again makes the chapatis more softer.

RAW TUVER/TOGARI KAALU/FRESH PIGEON PEAS KACHORI

Yields: 10-12 nos

Ingredients

For stuffing: 
Tuver seeds/togari kaalu/Fresh Pigeon peas (raw): 1 cup
Green chilli: 3 nos
Ginger(chopped): ½ tsp
Coriander leaves(chopped): ½ cup
Garam masala: ½ tsp
Salt: as required
Oil: 1 tsp

For outer layer:
Maida: 1 cup
Oil: 2 tbsp
Salt: as required
Water: for binding the dough

Oil: for deep frying

Preparation

1. Take mixing bowl for outer layer, add maida, oil, salt and mix. Add water little by little and knead into a soft dough, like a poori dough.
2. Cover and give it a rest for 30 minutes. Meanwhile prepare stuffing.
3. Coarse grind togari kaalu, green chill, ginger.
4. Take a pan, add oil, ground mixture, salt and cook 5-6 minutes or till cooked. Keep aside for cooling.
5. Take small portion of the maida dough and roll into poori. 
6. Fill it with about 1 tbsp of the stuffing and fold it into a shape of kachori.
7. Now heat oil in a pan. Once hot, lower the flame and deep fry the kachori till crispy and golden color.
8. Serve hot with green chutney and meethi chutney or even with tomato ketchup.

CARROT HALWA/GAJAR KA HALWA

Yields: 2 cups 

Ingredients

Red Carrot: 750 gm (grated)
Sugar: 1½ cups
Milk: ¾ cup
Khova/mava: ½ cup (sugarless, grated) (Approximately 50-75 gms)
Ghee: 5 tbsp
Cardamom powder:½ tsp
Almond/badam pieces: 1 tbsp

Preparation 

1. Take a pan add 2 tbsp of ghee and fry grated carrot for 8 to 10 minutes.
2. Add milk, cook carrot till they're soft and the milk is fully absorbed.
3. Now add sugar, once the sugar dissolves the moisture from the sugar comes out. Cook till the moisture is absorbed.
4. Add khova, remaining 3 tbsp ghee, mix and cook for 5 minutes. Switch off the stove.
5. Add cardamom powder and mix.
6. Garnish with almond pieces. 

Notes

• Halwa can also be garnished with ghee-roasted cashews and raisins.
• Red color carrot also know as Delhi carrot tastes best for making halwa, however normal orange color carrots can also be used.