METHI KE PARATHE/ FENUGREEK PARATHAS

Ingredients :-

•  fresh methi/ fenugreek leaves
• 1 1/2 cup dahi/yogurt
• 2 - 3 cups wheat flour
• 1 cup chickpea flour
• 5-6 garlic petals
• salt
• paprika
• turmeric powder
• oil

Method :-

• Mix together the wheat flour and chickpea flour. Add a tablespoon of paprika, a pinch of turmeric and salt to taste. Add the yogurt, fenugreek leaves and crushed garlic. Then knead it into a firm dough. Add water if needed.
• Take small parts of this dough and roll out the parathas.
• Roast on a skillet or a tawa, smearing a tiny amount of oil on each side while doing so. 
• Serve hot with dahi or pickle or chchunda. 

ANDA BHURJI

 

Ingredients :-

• 4 eggs
• 2 tomatoes
• 1 onion
• 2-3 green chillies
• turmeric powder
• salt
• oil

Preparation :-

• Heat oil in a pan. Saute chopped onions and green chillies till the onions change colour. 
• Add tomatoes and saute until they are completely cooked. Add a pinch of turmeric powder and salt to taste.
• Break the eggs into the pan and keep stirring and scrambling them till they are done.
• Serve hot with bread.