Gobi Paratha

Ingredients:
Wheat flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
Filling
Grated cauliflower 2 cups
Turmeric powder 1/4 tsp
Coriander leaves chopped 1 tbsp.
Red chilli powder 3/4 tsp.(according to taste)
Garam Masala powder 1/4 tsp.
Saunf (Fennel seeds) Crushed 1tsp
Salt 1tsp
Olive Oil for making the paratha
Method:
For Dough:
• Sieve flour, add salt & add water little at a time. Knead into medium soft dough.
• Cover and keep aside it 15 mins.
For Filling
• Grate Cauliflower & add coriander leaves & red chilli powder & all the rest of the spices except oil & mix well.
Final step
• Divide the dough into balls of equal portions & roll one ball at a time in the form of a small puri or size of a cookie.
• Put 1tsp of the filling mixture in the center of the puri, close it from all sides. Close it well to make sure the mixture doesn’t come out.
• Apply some dry wheat flour on both sides and roll it gently to the size of a tortilla.

• Now cook on a hot tava or pan, by applying 1/2 to 1 tsp oil on each side, until light brown & serve hot with pickle or sauce.
• Serve with Chutney or Pickle or Plain Curd.

Sweet Potato soup

Ingredients
1 tbsp flour
1 tbsp unsalted butter
1/2 cup water
1 tablespoon light brown sugar
1 1/2 cups cooked sweet potatoes
1/4 tsp grated ginger
1/8 tsp ground black pepper
½ cup milk
Salt as per taste
Sour cream & chives for garnish
Method:
• In a pot cook the flour and butter, on medium-low heat, stirring constantly until the mixture gets a light caramel color.
• Add little water and brown sugar, bring to a boil, and lower to a simmer.
• Stir in the mashed sweet potatoes & the ginger, and cook for 5 mins more.
• Puree the soup in a blender & return to pour it back in the pot.
• Add the milk as needed, and reheat soup.
• Season with salt & pepper.
• Pour into soup bowls and garnish with chives or spring onions.

Sweet Tamarind chutney

Ingredients:
• Tamarind pulp 2 tsp
• Sugar/Jaggery 2&1/2 tbsp
• Red chilli powder 2 tsp
• Jeera powder 1/2 tsp
• little Salt
Method:
Mix all the ingredients with 1/4th cup water. Cook on a low flame stirring occasionally till the mixture becomes thick. Use as and when required. It can be preserved for a few days in the refrigerator.

Mint & Coriander chutney

Ingredients:
• 1 bunch fresh mint leaves
• ½ bunch fresh coriander leaves
• 1" piece of ginger
• 2 green chilies
• 2tbsp dalia (vodchikala)
• 1tsp jeera
• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp lime juice
Method:
Cut off roots from the coriander and any thick stalks from the mint and discard. Wash the mint & coriander leaves thoroughly. Grind all the above ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste.Store in an air tight container for a week.

Nacho Chaat

Ingredients:
• Green chana dal 2 cup
• Cinnamon stick small piece
• Cloves 2
• Bay leaves 1 small
• Jeera 1tsp
• Mustard seeds 1tsp
• Onions chopped 2tbsp
• Nacho’s 1 cup
• Onions chopped for garnish ½ cup
mint & coriander chutney 1cup (recipe below)
sweet tamarind chutney 1cup (recipe below)
Method:
• Pressure cook the chana dal with 3 cups water.
• Just take 2 whistles in the cooker & switch it off. Don’t over cook them (must not be mashed) don’t strain the extra water from the dal. Let it be as it is.
• Add oil in a pan & add the jeera, mustard seeds, bay leaves, cinnamon stick, cloves & onions & fry them.
• Later add the mint chutney (recipe below) & fry for 5 mins.
• Add the chana dal (including the water in it) to the above mixture & add salt as per taste. If it’s too thick add some water to make it in to a soup consistency. Boil for 5 mins.
• Serve hot or cold with nacho’s, sweet tamarind chutney (recipe below) & garnish with chopped onions.

Mint & Coriander chutney
Ingredients:
• 1 bunch fresh mint leaves
• ½ bunch fresh coriander leaves
• 1" piece of ginger
• 2 green chilies
• 2tbsp dalia (vodchikala)
• 1tsp jeera
• 1 tsp sugar
• 1/2 tsp salt
• 2 tsp lime juice
Method:
Cut off roots from the coriander and any thick stalks from the mint and discard. Wash the mint & coriander leaves thoroughly. Grind all the above ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste.Store in an air tight container for a week.

Sweet Tamarind chutney
Ingredients:
• Tamarind pulp 2 tsp
• Sugar/Jaggery 2&1/2 tbsp
• Red chilli powder 2 tsp
• Jeera powder 1/2 tsp
• little Salt
Method:
Mix all the ingredients with 1/4th cup water. Cook on a low flame stirring occasionally till the mixture becomes thick. Use as and when required. It can be preserved for a few days in the refrigerator.