It’s summer in India. Yes, you might have read the news about the over 40°C rises in some cities nowadays. I eagerly prefer to have fresh juices. So I tell you the easy recipe to make lemon mint juice and make you feel better. Let’s get started!
Take a mixie jar, add some mint leaves, 3 tbsp of sugar, and required salt. Grind it with little water.
Now filter it in another vessel. Pour the juice extract of big size lemon. Finally, add 3 cups of water and mix it. Now lemon mint juice is ready, and you can serve it with ice cubes.
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Would you like to spice up your Chole puri, chapati, paratha? Let me share with you Punjabi-style Chole masala. This recipe is healthy as it is made out of chickpea. Let’s get started!
Take a bowl and add 1 cup of chickpea, otherwise called channa. Wash well and soak it in water for at least 6-7 hours or overnight. Get a cooker and put the soaked chickpeas into it along with 2.5 cups of water. Add some salt as per your preference. Cook it for 6-7 whistles with medium heat. Now, you’ve made the pre-prepared chickpea for a later process.
Step 2 – Making Chole Masala:
Take a pan and pour 2 tbsp of oil into it. Keep the flame at medium heat. Add one bay leaf, one cinnamon, two pods of cardamom, one black cardamom, 1 tsp of cumin/jeera, 1/2 tsp of Kasuri methi, and saute well.
Put two medium-sized finely chopped onions, 1 tsp of ginger garlic paste, and fry it till the raw smell goes out.
Add 1/4 tsp of turmeric powder, 3/4 tsp of chilly powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder, 1/2 tsp of garam masala, 1 tsp of amchur/dry mango powder, preferred salt, and mix it well.
Add three tomatoes as paste, and cook it till the oil separates. Add the cooked chickpea along with water, and mix well. Cover and simmer it for 10 minutes. Turn off the flame as the channa gravy is ready for the tempering process.
Step 3 – Tempering:
Get another pan and add 1 tbsp of ghee. Keep the flame with medium heat. Add one green chilly with slit, 1 tsp of Kashmiri chilly powder, 1/2 tsp of garam masala, and fry it for 30 seconds.
Finally, add this tempering to the gravy along with 1 tbsp of finely chopped coriander leaves. Now, channa masala is ready for serving!
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Would you like to spice up your Tea or Coffee? It is easy to make Methu Pakora that spice up your snack time. This recipe is rich in onion, or otherwise, you can call it onion pakora. Let me tell you the recipe steps to make and enjoy it. Let’s get started!
Take a vessel and add eight medium-sized roughly chopped onions. Add one chopped green chilly, a few finely chopped coriander leaves, a few finely chopped curry leaves, and 1/4 cup or 8 tbsp of gram flour.
Put 2 tbsp of rice flour, 1 tsp of chilly powder, 1/4 of asafoetida powder, and finally add 1 tsp of salt. Now start to crumble it and mix well. Add water gradually to get the dough while mixing. Keep this dough aside for making pakora.
Step 2 – Making Onion Pakora:
Get a pan and heat oil for frying at medium heat. Put in a batch of a small portion of dough until the pan accommodate. Keep frying until it turns golden brown. Stir it occasionally during the frying process. Now the methu onion pakora is ready for serving. Repeat the process for all remaining dough. Enjoy it with tea or coffee!
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Take a mixie jar, add three cloves of garlic. one green chilly, a few coriander leaves, and one handful of mint leaves. Squeeze the 1 tbsp equivalent extract of lemon juice into it. Grind it to make a paste and keep this stuff aside.
Take a bowl and put 2 tbsp of curd/yogurt into it. Add the prepared paste, 1/4 tsp of salt, and mix well. Now the mint yogurt chutney is ready to serve! It goes well for parathas, tandoori chicken, mandi, and so on.
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You might’ve heard a flatbread that is naive to the Indian Subcontinent, a Paratha. Let me share the recipe for the stuffed minced meat version of paratha; yes, it is keema paratha. You can enjoy this protein-rich wheat flour-based keema paratha with Mint Yogurt Chutney. Let’s get started!
Get a pan and keep the flame at medium heat. Pour 1 tbsp of oil. Add two medium-sized finely chopped onions, two finely chopped green chilly, and fry it for 2 to 3 minutes.
Put 1/4 tsp of turmeric powder, 1 tsp of chilly powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, and mix it for a minute.
Add 250g of minced meat, otherwise called keema, into it. Keep stirring with high heat for 5 minutes. Add crystal salt as per your preference, 1 tbsp of ginger garlic paste, and mix well.
Pour 1 cup of water. Now reduce the flame to low heat. Cover with lid and cook for 20 to 25 minutes. Finally, add 2 tbsp of coriander leaves and mix well. Turn off the flame and keep the keema mixture aside.
Step 2 – Making Dough:
Take a vessel and add 2.5 cups of wheat flour. Add salt as you needed and 1 tbsp of oil. Crumble and mix well. Gradually add water to make a smooth dough. Knead the dough for about 10 minutes. Cover it with a wet cloth and let it rest for 15-20 minutes.
Take a sizeable ball-sized dough and flatten it like this, as shown in the video. Dust the flattened ball with some flour and roll it as a thick sheet. Place 1 tbsp of keema mixture in the center and seal the edges to make a keema stuffing. Remove the excess dough, if any, during filling. Prick with a fork to avoid air that helps you rolling it gently. Now, it is ready for frying in the next step.
Step 3 – Making Keema Paratha:
Place the paratha on the hot Tawa with medium-high heat. Cook it for a minute and flip it over. Apply ghee on both sides. It’s ready to serve! Repeat the process till you have the dough balls. Serve with Mint Yogurt Chutney and enjoy it.
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Monifooz 