Thill Guddu Paratha / Nuvula Roti

Ingredients:

1. Thill – ½ cup
2. Guddu – 1 cup
3. Wheat flour – 2 cups (make into a dough as we make for chapathis)

Method:

1. Dry roast thill in a pan till they change their color slightly.
2. Blend thill and guddu together into a fine powder. (as shown)
3. Roll the small amount of atta into puri size and place 1 to ½ sp of thill guddu mixture in the middle of that puri and fold it. (as shown)
4. Press it lightly and again roll it into a paratha with the help of dry flour as shown.
5. Fry the paratha on a hot tava, both the sides with ghee. 
6. Serve it hot. Healthy and a tasty dish is ready. And I can say that kids will simply love it.

Dal Makhani

Ingredients:

1. Whole udit dal – 1 cup
2. Rajma – 2 tbsps
3. Onion – 1
4. Tomatoes – 3 to 4
5. Ginger grated – 1 tbsp
6. Jeera – 2sps
7. Karipatha – 5 to 6 leaves (optional)
8. Red chilli powder – 2 tbsps
9. Daniya powder – 1 sp
10. Amchur powder – 1 sp
11. Garam masala power – 1 sp
12. Fresh cream – ¼ cup
13. Cooking oil/ butter – 2 to 3 sps
14. Salt to taste

Method:

1. Soak in water the whole udit dal and rajma over night.
2. Blend onion and tomatoes to paste.
3. In a pressure cooker heat butter and add jeera, grated ginger and karipatha.
4. Now add the tomato and onion paste. Fry till the oil separates. (as shown)
5. Then add the soaked whole udit dal and rajma to it. Fry for 5mins.
6. Now add red chilli powder, daniya powder, manchur powder and garam masala powder. Fry for 2mins and 2 to 3 glasses of water and salt.
7. Mix well and pressurecook it for 2omins in high flame and 15 mins in low flame.
8. Now add fresh cream and boil for 5mins.
9. Creamy and rich dal makani is ready to serve. Goes well with roti, naan, jeera rice or fired rice.

Mint Babycorn Mutter Paneer

Ingredients:

1. Pudina/mint – ½ cup
2. Tomatoes – 3 medium
3. Onion – 2 medium
4. Green chilli – 3 (roughly chopped)
5. Thill – 2 sps (dry roasted)
6. Khus khus – 1 sp (dry roasted)
7. Karipatha leaves – few
8. Carrot – 1 (chopped or sliced)
9. Mushroom – 1 cup (washed and cut as shown)
10. Green peas – 1 cup
11. Baby corn – ½ cup
12. Paneer – 1cup
13. Turmeric powder – ½ sp
14. Red chilli powder – 2 sps
15. Daniya powder – 1 sp
16. Garammasala – ½ sp
17. Cooking oil – 2 tbsps
18. Fresh coriander leaves for garnishing 
19. Salt to taste 

Method:

1. Blend roasted thill and khuskhus to powder. Add tomatoes and pudina, blend to a paste. (the paste need not be fine.)
2. Heat oil in a pan, add chopped onions, karipatha leaves, green chilli and turmeric powder. Fry for 3 to 4 mins.
3. Add the tomato and pudina paste. Let it cook till the oil separates from the gravy.
4. Add carrot, babycorn, green peas and mushroom. Fry for 2 mins. 
5. Add redchilli powder, daniya powder and garammasala. Fry for 1 more min.
6. Now add 1 ½ glass of water and salt. Boil for 3 to 4 mins and add paneer.
7. Boil for 10 mins and garnish with fresh coriander.
8. Serve hot with naan, roti, chapathi or with fired rice /jeera rice.

Daliya Idli / Godhuma Rava Idli / Broken Wheat Idli

Ingredients:

1. Daliya / godhuma rava/ broken wheat – 1 cup (dry roast)
2. Grated carrot – ¼ cup
3. Grated coconut – ¼ cup
4. Curd – 2 cups
5. Fresh coriander leaves chopped – 2 sps
6. Salt to taste
7. For tadka : Cooking oil – 1 tbsp, Rai – 1 sp, Jeera – 1 sp
8. Chanadal – 1 ½ sp
9. Green peas – ½ cup
10. Karipatha leaves – 10 to 15 
11. Kaju – 10 

Method:

1. In a bowl mix daliya, grated carrot, grated coconut, curd, salt and coriander together. 
2. Now heat oil in a pan and one by one, add all the tadka items. Fry them for 2 to 3 mins and add into the above bowl.
3. Mix all the ingredients together and make as idli dough. (as shown)
4. Keep this above dough for 10 to 15 mins aside.
5. Now grease the idli moulds with oil and pour the batter. (as shown)
6. Steam the idli’s for 12 to 15 mins.
7. That’s it ! A very healthy and tasty breakfast is ready to serve. Serve with coconut chutney.