PARATHA NIGHT

With half of our stuff packed and rest of it scattered around the house, I decided to make something really simple so no need to sit on the table to eat plus wanted to use up all the stuff that I did not want to take with me.
There was about 1 cup of rice in the store so decided to make rice parathas. I had read this recipe in Tarla Dalal’s book sometime back. Tarla Dalal is a legend in Indian  Vegiteranian  cooking. When u are a beginner in cooking her books are the best as her recipes are very simple and well explained.This is a very good idea to use up extra cooked rice.

Also in the freezer I found cooked stuffing of green pigeon peas. Thus decided to use that up as well to make more  parathas. These filling is the same as Gujarati kachori’s, we call it tuvar ni rotli, this is our family favourite. I shall update its recipe soon.

Packed the whole day then had a Paratha for dinner, we ate wherever we could find place in the house…

1

 

RECIPE : RICE PARATHA

INGREDIENTS:

1 cup rice

1 tbsp oil

1 onion chopped

2 green chilies chopped

1 tbsp of mint leaves

2 tsp cumin seeds

2 tbsp ginger garlic paste

2 tsp red chilli powder

1/2 tsp turmeric powder

2 tsp garam masala

wheat flour to make paratha’s

salt to taste and oil for cooking the paratha’s.

METHOD:

cook the rice and keep it on the side.

In a non stick pan heat the oil, add the cumin seeds, let them splutter, add the green chilies, ginger garlic paste and onions and cook for a minute. Add the red chilli powder, turmeric, garam masala and cook for a few seconds. Add the cooked rice and salt. Mix well and let in cook for 5-7 minutes till all the rice is cooked well. Add the mint leaves and cook for a minute. Use this filling and make Parathas.

Serve with tomato ketchup or yogurt or raita.

 

 

packing up my photography equipment
Also packed my photography equipment…
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