Mint & Kalonji Seeds Paratha

Most of our dinner goes for rotis,soups or else for salads..Yesterday i bought a packet of pillsbury atta when we went to Indian groceries after a long and i tried this mint and kalonji seeds paratha...Kalonji seeds as well known as nigella seeds, black onions seeds which is compared to black cumin seeds....I really want to finish a packet of kalonji seeds i have bought few months back and tried adding them in this paratha, also i add few finely chopped mint leaves to mask the pungent smell by kalonji seeds..Both mint and kalonji seeds turned out this paratha very flavourful, healthy also with a very unique taste..Enjoyed having this paratha with simple potato kurma,both together works out wonder and we had a prefect dinner..Sending this parathas to CWS-Nigella Seeds guest hosted by Umm, event started by me..



2cups Atta flour
1/4cup Mint leaves (chopped)
1tbsp Nigella seeds/Kalonji seeds
Maida flour for dusting
1/2cup Yogurt
Salt
Oil

Mix the atta flour, chopped mint leaves, nigella seeds,salt in a bowl, gradually add the yogurt and enough water and knead as soft and smooth dough..Let them sit for half an hour..Make small balls from the dough and roll them, dust them with maida flour and roll them as medium sized discs..


 Heat a griddle, gently drop the rolled parathas, drizzle few drops of oil and cook on both side until the brown spots appears..Enjoy with any spicy gravies..

Microwave Watermelon Kheer

Weekend went really very fast, i was bit busy with shopping and cooking, visiting friends and all...Saturday we had a small dinner at our friend's home, i prepared this quick and delicious watermelon kheer simply with thick coconut milk, sugar, cardamom powder and served chilled along with watermelon chunks and everyone loved it much, this kheer is really quick to get ready and when they served chilled none will say no once they tastes this kheer..This kheer is quite an easy way to finish watermelon chunks if they arent that much sweet, yeah the watermelon we bought from our farmer's market wasnt that much sweet this time, so i simply prepared this kheer with sweetened coconut milk to finish those watermelon chunks also i prepared this easy breezy kheer in microwave oven since the cooking time doesnt go for long process..Sending this droolworthy kheer to MEC-Fruits guest hosted by Nivi, event by Srivalli and finally to Neha's Kid's Menu..



3cups Thick coconut milk
3/4cup Sugar
1tsp Cardamom powder
2cups Watermelon chunks
Few saffron strands

Combine the coconut milk, sugar,cardamom powder in a microwave safe bowl, heat them in microwave oven for 5-7minutes(stir in between), finally add the saffron strands..Let them cool, now add the watermelon chunks, stir them well and arrange them fridge..

Serve them chilled..

Bhindi Pachadi

Delicious pachadi tastes awesome with any sort of pulao or briyanis also its very quick to get ready..We enjoyed having this yummy pachadi with mutton briyani today for our sunday lunch..Sauteed bhindi with onions and tomatoes spiced up with chopped green chillies,turmeric powder, chopped ginger finally mixed up greek with creamy yogurt which takes very less time and finally i served chilled...This delicious pachadi goes directly to Veggie/Fruit For A Month-Okra guest hosted by Kiran, event by Priya and to BSI-Okra guest hosted by Priya and finally to Akila's Dish Name Starts with B....



2cups Okra/ladies finger/Bhindi (chopped)
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger (grated)
2nos Green chillies (chopped)
1/4cup Turmeric powder
1/2tsp Cumin seeds
2cups Greek yogurt
1tbsp Coriander leaves (chopped)
Salt
Few curry leaves
Oil

Heat oil, let crack cumin seeds, add the chopped onions and chopped tomatoes and saute until the onions turns transculent,add the grated ginger,curry leaves,chopped green chillies,turmeric powder and saute for few minutes..finally add the chopped okra pieces, saute until they get well cooked in simmer and put off the stove..Meanwhile whisk the yogurt with salt and chopped coriander leaves and keep aside..

Once the cooked okras gets cool, add to the whisked yogurt and arrange in fridge..Serve chilled..

Eggplant and Channa Curry

Actually i prepared this eggplant and channa curry coz both eggplants and pressure cooked channas were sitting my fridge and i want to turn them as something as gravy or else as simple curry to enjoy along with rice or with rotis, finally my small brain went for this delicious, quick, simple and easy curry, this curry tastes fabulous as side dish for rotis as well as a prefect side dish along with curd rice or simple sambar rice..I loved this combination very much and happily finished those leftovers as a droolworthy curry..Sending this curry to CWF-LB-Chickpeas guest hosted by Nithu, event by Kiran



1no Eggplant (big & cubed)
1cup Cooked chickpeas
1no Onion (chopped finely)
1no Tomato (chopped finely)
1tsp Ginger garlic paste
1tsp Red chilly powder
1tsp Coriander powder
1/2tsp Garam masala powder
1/4tsp Cumin powder
1/2tsp Mustard seeds,cumin seeds
2tbsp Grated coconut
Few curry leaves
Salt
Oil

Heat enough oil, let splutters the mustard seeds and cumin seeds, now add the chopped onions, chopped tomatoes,saute for few minutes, add immediately the ginger garlic paste and cook until the raw smell goes away..Add the cubed eggplant chunks along with red chilly powder, coriander powder, garam masala powder,cumin powder,curry leaves and salt..saute everything until the eggplants gets half cooked, add the cooked channas to the veggies,cook everything in simmer until the oil gets separates..Add the grated coconut, give a stir and put off the stove..

Enjoy with rice or rotis..