Paratha,Pumpkin Curry, Sweet Mango Pickle and Vermicelli Kheer

Name: Paratha,Pumpkin Curry, Sweet Mango Pickle and Vermicelli Kheer
Cuisine: Indian
Ingredients: For paratha:; 1 cup maida; 1/2 cup atta; 2 tbsp oil for adding in flour; 1/4 tsp salt; 1/2 tsp ajwain; As needed Oil for frying; For pumpkin curry:; 1 cup pumpkin chopped into finger sticks; 1 potato chopped into finger sticks; 1 onion chopped finely; 1/4 tsp red chilli powder; 3 green chillies chopped; 1 dry red chilli fried; 1/2 tsp kalonji, fennel and fenugreek seeds mixed; 2 tbsp oil; To taste salt and sugar; Instant Mango Pickle:; 3 raw mangoes peeled and grated; 3/4 tsp sugar approximately; 1/4 tsp salt; 1/4 tsp red chilli powder; 2 dry red chillies deseeded and chopped; 1/2 tsp kalonji,fennel and fenugreek mixed; 1 tsp oil; 1 tsp dry roasted and ground masala; 1 tbsp raisins; 1 tbsp vinegar; For Vermicelli Kheer:; 300 gms milk

Kumkum Chatterjee @cook_12055532

#week2of5
#post_4
This is a simple lunch consisting of paratha,dry pumpkin potato curry,sweet mango pickle and vermicelli kheer.

Kumkum Chatterjee @cook_12055532

#week2of5
#post_4
This is a simple lunch consisting of paratha,dry pumpkin potato curry,sweet mango pickle and vermicelli kheer.

Saved

Ingredients

For paratha:
1 cupmaida
1/2 cupatta
2 tbspoil for adding in flour
1/4 tsp salt
1/2 tspajwain
As neededOil for frying
For pumpkin curry:
1 cuppumpkin chopped into finger sticks
1potato chopped into finger sticks
1onion chopped finely
1/4 tsp red chilli powder
3green chillies chopped
1dry red chilli fried
1/2 tspkalonji, fennel and fenugreek seeds mixed
2 tbspoil
To tastesalt and sugar
Instant Mango Pickle:
3raw mangoes peeled and grated
3/4 tsp sugar approximately
1/4 tsp salt
1/4 tsp red chilli powder
2dry red chillies deseeded and chopped
1/2 tspkalonji,fennel and fenugreek mixed
1 tspoil
1 tspdry roasted and ground masala
1 tbspraisins
1 tbspvinegar
For Vermicelli Kheer:
300 gmsmilk
2 tbsproasted vermicelli
3 tbspsugar
1 pinchsalt
1 tbspraisins
7-8cashewnuts

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Steps

1

Mix maida and atta in a bowl.Add oil for binding.Add pinch of salt and ajwain and mix well.Fold in water and knead to make a smooth but stiff dough.Divide the dough into equal sized balls.Roll out and brush little oil.Fold in half.Brush oil and again fold into triangle.Roll out and shallow fry.
2

For pumpkin potato curry,heat oil and fry pumpkin,then potato smearing little salt.Fry in low flame so that both are nearly cooked.Sprinkle kalonji,fennel and methi.Add 1 dry red chilli.When they splutter,add 1 chopped onion and fry.Add the fried vegetables and toss.Add red chilli powder,salt and sugar to taste and few broken green chillies.Sprinkle little water and fry till almost dry.Serve with paratha.
3

For Instant Sweet Mango Pickle,peel and remove the seed from mangoes.Grate with a grater.Smear little salt and turmeric and set aside for an hour.Mangoes will release water.Squeeze out water through a seive.Heat oil and sprinkle whole seeds.Add sugar and half cup water.Boil till syrup is one string consistency.Add grated mangoes,little salt,red chilli powder and chopped red chilli.Boil till the pickle is sticky but mangoes should not be pulpy.Add vinegar and give it a boil.
4

Remove from flame and add 1 tbsp dry roasted and ground mustard,fennel,fenugreek and 1 dry red chilli.Mix,cool and refrigerate.Serve chilled.
5

For vermicelli kheer,toss pre roasted vermicelli in 1 tsp ghee.Set aside.Boil milk with milk powder and sugar.Add vermicelli and boil till it attains a thick consistency.Sprinkle cardamom powder and chopped nuts and raisins.Serve chilled.