Gobi Parantha..

Ingredients:

• 4 cups Whole Wheat Flour

• 2 cups Grated Cauliflower

• Finely chopped Coriander leaves

• 1-2 Chopped Green chillies

• 1 Teaspoon Ginger-garlic paste

• Garam Masala as per taste

• 1/2 Dhane-Jeera powder
• 1/2-1 Teaspoon Amchoor( Dried Mango) Powder
• Salt to taste

• Butter /Oil for frying

Method:
Make dough out of whole-wheat flour (atta).
Mix grated cauliflower (gobi), green chillies, ginger-garlic paste, coriander leaves, garam masala, dhane-jeera powder, amchoor powder , salt as a filling in paratha.Make two medium size roti, add the filling to the one roti and cover it with the second one. Now roll it slightly.Cook on a pre-heated Tawa and pour half tablespoon oil or butter on it.Spread it on the paratha and shallow fry over low heat.
Turn it and again pour oil or butter on the other side.Cook on a low heat till golden brown.
Serve Gobi Paratha hot with curd.

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Chole Masala

Ingredients :

•  1 cup chickpeas/ garbanzo bean/ chana (soaked overnight) 
•  2 Medium onions
•  2 medium tomatoes
•  1 Teaspoon garam masala
•  Red chilli powder as ( per taste)
•  2-3 tsp chole masala (any brand)
•  1 Teaspoon ginger-garlic paste
• Finely chopped coriander
• Salt to Taste 
• 1-2 tablespoon Oil/ Ghee

Method :
 Pressure cook the chickpeas/ garbanzo bean/ chana using sufficient water. Keep aside.Puree the tomatoes and the onions in a blender and keep aside. Take a heavy bottom pan, add the oil/ghee ,add the ginger-garlic paste and saute until the garlic turns light brown.Add onion puree and saute till  it turns transparent.Then add tomato puree and saute until the raw smell of tomato is gone.Then add garam masala, red chilli powder, Chole masala, Salt and mix well. Add the cooked chickpeas/ garbanzo bean/ chana along with the water and continue to cook covered. Simmer for a while until the gravy blends with the beans.Garnish with coriander leaves and serve with puri or bhatura.

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Moong Daal Bhaji / Pakoda

Ingredients :

• 1 cup moong daal(yellow) ( green gram)
• 2-3 finally chopped green chilies
• 1/2 tablespoon ginger garlic paste
• 1/4 tablespoon mango powder
• Some chopped coriander leaves
• Salt to taste

Method :
First wash moong daal and soak it in the water for 3-4 hours.Take it out from water. Mis all other ingredients with daa and grind the mixture Deep fry on medium heat to golden brown.Fry slowly so that you will get crispy moong pakode.Serve hot with tamrind or pudina (mint)chatni.

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