Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Breakfast

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Paneer Paratha

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Ingredients:

For the filling:

  • 2 cups grated paneer
  • 1 tablespoon amchoor powder (dry mango powder)
  • ½ teaspoons red chili powder
  • ½ teaspoon garam masala
  • Salt to taste
  • ¼ cup chopped cilantro

For the cover:

  • 3 cups whole wheat flour
  • Salt to taste
  • Water to knead the dough

Method:

  1. Get a bowl. Add flour and salt. Make dough using enough water.
  2. Add grated paneer to another bowl. Add amchoor powder, garam masala, salt, red chili powder, and chopped cilantro. Mix the filling properly.
  3. Get the whole wheat dough and knead it again and make 8-10 balls out of it.
  4. Get one flour ball and roll out in a small disk using roiiling pin. Add 1 or 1½ tablespoon filling mixture in the center of the rolled disk. Gather the edges and seal them properly.
  5. Flatten this ball with your hands and dip into the flour. Roll out in a big circle using the rolling pin.
  6. Heat tava/griddle. Place the rolled paratha and brush the sides and the center with some oil or butter. Cook from both the sides by flipping the other side.
  7. Serve hot.

Mysore Masala Dosa

Ingredients:

For the red chutney:

  • ½ cup fresh grated coconut
  • ⅓ cup roasted chana daal
  • 3-4 dry red chilies
  • 3-4 garlic pods
  • 1 teaspoon red chili powder
  • 1-2 tablespoon chopped onion
  • Salt to taste

Red Chutney, Potato Subji,Sambar

Chutney Ingredients

For Dosa:

Plain dosa batter

Potato Subji

Method For Red Chutney:

  1. Soak dry red chilies in bowl of water for 20-25 minutes.
  2. Mix all the ingredients for the red chutney in a blender. Add little water to make a smooth paste.
  3. Heat tava/griddle. Get a laddle full of batter and pour onto tava. Spread the batter into circular motion with the help of a laddle. drizzle some oil along the side and top of the dosa. Let it cook for few minutes and then 1-2 teaspoon red chutney all over dosa.
  4. Fold it and serve it hot with Coconut Chutney.