Maa ki Rasoi Se

Youtube Video link Chawal Paratha with Matar Stuffing Hello, I am sharing my fav recipe of chawal paratha with matar stuffing.   This one I have learnt from my mom and it is winter special recipe and so I am here with its recipe. Ingredients for dough-   Rice flour - 2 Cups Water - 2 Cups Jeera powder - 1 Tsp Ghee/sunflower oil - 1 Tbsp Salt - As per taste Ghee/oil - 5-6 Tsp for roasting paratha Ingredients for stuffing -   Peas - 1 Cup Mustard oil - 1 Tsp Chopped green chilli - 1 Piece Grated ginger - 1/2 Inch Roasted red chilli powder - 1/2 Tsp Roasted jeera powder - 1 Tsp Garam masala - 1 Pinch Chaat masala - 1/2 Tsp Pepper - 1/2 Tsp Hing - 1 Pinch Salt - As per taste Recipe - Dough preparation - Heat a heavy bottom kadhai on low flame Add 2 cups water Add 1/2 tsp salt Add 1/2 tsp jeera powder (optional) Boil this water Add 2 cups rice flour in batches Stir well keep the flame on low always Cover the kadhai and cook for 2 mins Stir well Switch off the flame Cover and keep aside Let

Youtube Video Link Hello, I am sharing Bihar Special instant pickle recipe called Rai. This one Its one of my mum’s recipe which I relished during winter and so I am here with its recipe. Ingredients -  Broad beans - 250Gm Boild baby potato - 200Gm Black Mustard - 2 Tbsp Garlic coves - 7-8 Cloves Green chilli - 2 Pieces Mustard oil - 1.5 Tbsp Turmeric powder - 1 Tsp Salt - As per taste Recipe - heat a saucepan on medium flame Add 500 ML water and boil Add 1 Tbsp salt Add 200gm Broad beans/seem Boil till they turn tender/soft Strain and cool them Now Take a mixer jar Add black mustard, garlic, green chilli and grind into fine paste Take a big bowl Add boiled and peeled baby potato Add boiled broad beans Add mustard paste, turmeric powder, mustard oil and salt Combine well You can relish this instantly and this will have a pungent taste on immediate consumption You can keep it outside for one day and it will have sour taste and store in freeze for maximum of 2-3 days and relish with phul

Youtube Video link Hello, I am sharing Very common recipe of Green Chutney. This one dish complements every dish like starter, parathas and cutlets/kebabs, specially with very fresh and green coriander and mint available in winter its a must to include in our meals everyday as I am doing and so I am here with its recipe. Ingredients -  Chopped Dhaniya/coriander leaves - 1/2 cup Chopped pudina/mint leaves - 1/4 cups Curd - 2 Tbsp Garlic - few cloves Ginger - 1 inch Lemon juice - 1 Green chilli - 1 Piece Pepper - 4-6 corn Salt - As per taste Recipe - Clean and wash at least twice both the mint and coriander leaves Remove water completely after washing with water Take a wet grinder jar Put 1/2 cup coriander leaves Put 1/4 cup mint leaves (Ratio of coriander:mint = 1:1/2) Add 5-6 garlic cloves Add 1 inch peels ginger piece Add 1 green chilli Add 1 lemon juice Add 2 Tbsp curd to keep it green for longer time Add Some salt at this time or after grinding Add a dash of water if you want runny