PARATHA:

INGRREDIENTS:

Wheat Flour
Salt as per taste
Oil
Jeera (Cumin Seeds)
Red Chillie Powder

METHOD:

• Take a wheat flour in a vessel
• Add Salt as per taste, Jeera (Cumin Seeds) and a tbsp of Oil to it
• Knead the flour with water and the dough is ready and keep aside
• Make small balls from dough and roll into chapathi shape with a rolling pin
• Heat a tawa or pan and cook it on medium flame and apply oil on both sides of chapathi and cook it.

Paratha is ready and serve it with Papad or Curds.

 

RIDGE GOURD WITH CHANA DAL CURRY:

INGREDIENTS:

Ridge Gourd (Turai)
Onions
Tomatoes
Chana Dal (Bengal Gram Dal)
Oil
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves
Coriander Leaves

METHOD:

• Take out the skin of Ridge Gourd with a potato peeler and wash and chop and keep aside
• Chop finely Onions, Tomatoes and keep aside
• Soak the Chana Dal for 10 mins
• Take a Pressure Cooker and pour oil into it
• When oil gets hot add Onions and saute till it turns into light brown colour
• Add Tomatoes and Curry Leaves  mix well
• Add Salt as per tatse, Turmeric Powder, Red chillie Powder and Dhania Powder and mix well
• Add Soaked Chana Dal and mix it
• Finally add chopped ridge gourd and mix all the ingredients.
• Close the lid of the cooker and let 2 whistles come and simmer it for 15 mins

Ridge Gourd with Chana Dal Curry is ready and serve it with chapathi
Garnish it with Coriander Leaves