Kale Paratha

Ingredients:

Kale 1 cup fully packed
Wheat flour 1 cup approx
Green chillies 2
Garlic cloves 4
Cumin powder 1/2 tsp
Chilli powder 1/2 tsp
Sesame seeds 1 tsp
Oil 1.5 tsp
Lemon juice 1 tsp
Chat masala 1/2 tsp
Ajwain seeds 1/2 tsp
Salt to taste

Method:

1. Heat 1 tap oil in a pan, then add garlic cloves, green chillies and then washed and chopped kale and some salt and cook till kale becomes soft.
2. Now cool and grind it into smooth paste by adding 2 tsp water as needed to grind.
3. Now add flour and other ingredients to this part and make the dough.
4. Take little portion of this dough abd make into Paratha and cook on tawa by applying ghee or oil as needed
5. Serve hot.

Sprouted Ragi Kichhidi

This recipes serves 2.

1. Make ragi sprouts by soaking ragi in water for 1 day, drain water and tie in a muslin cloth. Keep checking for any fungus formation every day and water it every day. It takes about 4-5 days to get enough sprouts.

2. Now take 50g sprouted ragi. Dry roast 60g yellow moong dal and soak in water.

3. In pressure cooker, add oil, ghee, cumin seeds, pepper corns, cashew nuts, curry leaves  green chilli, small onion chopped, 1 small potato chopped into big cubes, cauli flower florets, carrot, green beans, mix well, add salt, crushed pepper, turmeric powder, sprouted ragi, soaked moong dal, saute for a min.

4. Add 3 times water which means 6 times for the ragi and moong dal.

5.Cook for 18 min in medium heat or until 4 whistles.

6. Open lid, cook for few more min if required.

7. Serve hot by garnishing with some spicy blonde.

Mutton Biryani in Pressure cooker

Method:

1. Marinate 300g mutton or baby lamb with bone using 1tbsp ginger garlic paste, chilli powder, turmeric powder, salt and lemon juice.

2. Wash and soak 1.5 cup (200g) basmati rice for 30 min

2. In a pressure cooker, add 1tbsp oil, 1 tbsp ghee, Shahi jeera, cumin seeds, cinnamon, cloves, bay leaf, black cardamom, star anise, javethri, 1 medium onion finely sliced, 4 green chillies slit, salt and cook till nicely brown, add 1 tbsp ginger garlic paste, curry leaves, mint, coriander leaves, mutton, 1 medium tomato chopped, 1 tsp cumin powder, 1tsp garam masala, salt.

3. After mixing for 2 min, add 1 cup water , more mint and coriander leaves and pressure cook for 17 min or until mutton gets fully cooked in medium flame.

4. Now for 2cup rice, we need to add 2.5 cup water. If there is one cup of left over water in mutton, reduce the water to be added and add only 1.5 cup water and add rice. Check salt.

5. Pressure cook for 8 min or 3 whistles.Leave for 5 min and open and serve hot.