Aaloo Paratha

Ingredients:
For Stuffing : 

• Medium size Potato : 4-5
• Onion : 1 finely chopped.
• Green Chili : 3-4
• Ginger-Garlic paste : 1 tsp
• Turmeric Powder : 1/4 tsp
• Mustared Seeds : 1/4 tsp
• Salt : to taste
• Oil : 2-3 tsp

For cover dough:

• Wheat flour : 2 cups
• Chili Powder : 2 tsp
• Sesame seeds (til) : 1/2 tsp
• cumin seeds : 1/4 tsp
• Ajwain (Carom Seeds) : 1/4 tsp
• Turmeric powder : 1/4 tsp
• Salt : to taste
• Water : to knead dough

Aaloo Paratha

Preparation: 

To prepare the stuffing : 

1. Boil potatoes in pressure cooker upto 3-4 whistles.
2. Peel the potato cover and cut them into small pieces. 
3. Heat the oil in a pan. Add mustard seeds. 
4. Add chopped green chilies.
5. Then add ginger-garlic paste.
6. When mustard seed splutter, add finely shopped onion. Saute it till becomes golden brown. Then add turmeric powder.
7. Now add cut potatoes and saute for a while. Try to mash them with spatula so that they make a soft mixture and wont break while rolling parathas.
8. Cover the pan with lid and let it cook on a low flame for another 5 minutes.
9. Switch off the flame.

To Prepare dough :

1. Take all ingredients from above (For cover dough), dry mix them  and knead the dough. Make sure dough is not too soft otherwise it will be difficult to roll parathas.
2. Let the dough sit for half an hour to one hour preferably in a refrigerator. 

Making parathas : 

1. Make small round balls of dough (like we take for chapati), press them with palm and make a small round. 
2. Fill in the stuffing and bring all sides together and seal it properly.
3. Now roll the paratha with rolling pin with the help of little flour. 
4. Cook the paratha on a hot tawa (griddle) using oil or ghee. 
5. Serve hot with curd, pudina chutney etc.

Pudina (mint leaves) Chutney

Ingredients:

• Pudina (mint leaves) 1 bunch
• 7-8 garlic cloves 
• ginger
• 2 green chilies
• salt
• 2 tsp fresh lemon juice

Pudina / Mint leaves Chutney

Preparation:

1. Remove Pudina stems, take only leaves and wash them thoroughly. 
2. Put all ingredients in the mixer and  grind it together to make a smooth paste.
3. Adjust the salt.

Note: 

1. You can use this chutney to prepare sandwiches, bhel, pani puri or serve it along with samosa. vada-pav, dosa  etc.

2. You can also serve it with indian side dishes like tikkas or kababs

Masala Taak /Masala Butter Milk/ Masala Chaas

For 2 Glass.
Ingredients: 

• Curd or plain Yogurt : 1 cup
• Water : 3 cups
• Green chili: 1/2
• Ginger garlic paste : 1/2 tsp
• Black pepper powder : 1/4 tsp
• Cumin powder / Chat masala : 1/4 tsp
• Coriander finely chopped : 2 tsp
• Pudina leaves (optional) :4/5
• Sugar :1 tsp
• Salt : to taste

Preparation:

1. Add all above ingredients except Pudina and Coriander into a blender and blend it together for 2-3 minutes. 
2. Adjust the salt and other ingredients as per your test.
3. Let it become chilled in the refrigerator for half an hour or add chilled water while blending it to avoid wait time. 
4. Serve in glasses with fresh mint leaves and some finely chopped coriander sprinkled on it.  

Upma

Ingredients:

• One cup Semolina
• One big Onion
• 3-4 green chilies finely chopped
• Udad daal
• 2 tsp of peanuts
• Half tomato finely chopped
• Ginger (optional)
• half tsp mustered seeds
• Pinch of asafoetida
• 5-6 Curry leaves
• 1 tsp Ghee
• 3-4 tsp oil
• salt to taste
• 2 cups water

Upma

Preparation:

1. Heat 1 tsp ghee in a pan and saute semolina in it for 5 minutes in slow flame. Take it out in a bowl.
2. Now clean the pan and add 3-4 tsp of oil in it. Heat the oil and shallow fry peanuts in it till they become golden brown.
3. Take out the peanuts in another bowl. Now add mustered seeds, let them crackle. Then add green chilies, curry leaves, asafoetida, ginger. 
4. Then add finely chopped onion and saute it till becomes transparent and slightly brown, add 1 tsp of sugar if want.
5. Then add 2 cups of water and bring it to boil. At this point add salt. 
6. Now add the semolina slowly. Keep stirring continuously while adding semolina so that the mixture wont form any lumps.
7. Stir continuously till the mixture become thick. Then cover the pan for 3-4 minutes. Garnish the upma with coriander and server hot with or without coconut chutney.

Note: 

You can add turmeric if you want your upma of yellow color.