PALAK PARATHA WITH TOMATO PICLKE

Parathas’ are rich, flaky breads, griddle-fried and stuffed with a combination of spices and vegetables. Parathas are popular in north india,especially in Punjab, Punjabis have paratha in breakfast, there are many varities like stuffed with vegetables or other spices, parathas ae served with ghee or butter and pickle.

INGREDIENTS

Palak leaves                             1 bunch

Wheat flour                              2 cups

Onion(optional)                        1 small

Greenchillies                             3-4

Ginger garlic paste                    1 tsp

Cumin seeds                            1 tsp

Yogurt                                      2 tbsp

Salt                                          to taste

Oil                                            2 tbsp

METHOD OF PREPARATION

Clean the palak under running water and blance in bloiling water for 5 minutes and let it cool,

Grind palak with greenchilli,gingergarlic past and cuminseeds,

Take whea flour in abig bowl add chopped onion,grindes paste,yogurt, salt and knead to make thick dough like chapatti dough,

Take a hand full of dough and roll it out with roling pin on butterpaper or any plastic sheet to thin like chapati,

Now heat pan on medium flane and grease lightly and put rolled paratha on it,cook it both side until u get broom spots on it,

Serve hot parathas with pickle or chutney,

TOMATO PICKLE

When I was in college many of my Andhra friends get tasty pickle form their hometown as they were in hostel, then I came to know about fomous Andhra pickles, form  many days I was searching for the recipe of tomato pickle, I got it from aayis recipes, I tried it out..guess what ..its exactly same Andhra tomato pickle………

INGREDIENTS                                   

Ripe tomato                              ½ kg

Chilli powder                                      50 grams

Mustard seeds                          1 tsp

Fenugreek seeds                      ½ tsp

Tamrind paste                          1 tsp

Turmeric powder                       ½ tsp

Asafetida                                  ¼ tsp

Salt                                          50 grams

Oil                                            2 tsp

METHOD OF PREPARATION

Heat ½ tsp of oil in apan and fry mustard seeds and fenugreek seeds,switch off the flame and add redchiili powder turmericpowder and asafetida and allow it to cool, and grind it to powder.

Heat remaining oil in a thickbottom pan add the chopped tomatoes and salt, fry on high flame,stir it with a spoon so that to avoid burning,

When the tomatoes are mashed add tamarind paste and cook it for another 5 to 10 minutes,

Now add grounded masala and cook it again for 10 minutes,

Cool and store it in airtight container,

Served with dosa, chapatti. paratha and rice..