Multigrain Masala Paratha - Ivy Gourd Sabzi - Mint Pomegranate Dahi Raita

Name: Multigrain Masala Paratha - Ivy Gourd Sabzi - Mint Pomegranate Dahi Raita
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 grms wheat flour; 50 grms gram flour; 25 grms bajara flour; 25 grms jowar flour; 25 grms corn flour yellow; 1 tsp jeera; 2 tsp chopped coriander; 1/2 tsp turmeric powder; 1/4 tsp hing; 1 tsp red chilli powder; 2 tsp oil; 2 tsp curd; Salt to taste; Water as required to make a dough; Oil to shallow fry paratha; 200 grms kundru - tindli; 2 tsp oil; 2 tsp besan - roasted gram flour; 2 tsp coconut powder; 1 tsp lemon juice; 1 tsp hing; 1 tsp turmeric powder; 2 tsp kashmiri red chilli powder; 2 tsp roasted jeera coriander powder; 1/2 tsp garam masala; 1 tsp sugar; 2 tsp chopped coriander; Salt to taste; 50 grms dahi - chilled curd; 25 mint leaves

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#ga24 #Mexico #GroupA_B
#MultigrainMasalaParatha
#IvyGourdSabzi
#MintPomegranateDahiRaita
#GroupA #MultigrainAtta #Pomegranate
#GroupB #IvyGourd #MintLeaves #Curd #Lemon (Indian local variety lemon) #Nimbu #Kundru #Raita #MintChutney
#Pudina #Dahi #MultigrainFlour
#Yogurt #Dip #Curd #Tindli
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
Here, I picked up ingredients from both A & B groups and made a delicious and satisfying mini meal platter.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

45 minutes

2 servings

For Multigrain Paratha
100 grmswheat flour
50 grmsgram flour
25 grmsbajara flour
25 grmsjowar flour
25 grmscorn flour yellow
1 tspjeera
2 tspchopped coriander
1/2 tspturmeric powder
1/4 tsphing
1 tspred chilli powder
2 tspoil
2 tspcurd
Salt to taste
Water as required to make a dough
Oil to shallow fry paratha
For Ivy Gourd Sabzi
200 grmskundru - tindli
2 tspoil
2 tspbesan - roasted gram flour
2 tspcoconut powder
1 tsplemon juice
1 tsphing
1 tspturmeric powder
2 tspkashmiri red chilli powder
2 tsproasted jeera coriander powder
1/2 tspgaram masala
1 tspsugar
2 tspchopped coriander
Salt to taste
Mint Pomegranate Dahi Raita
50 grmsdahi - chilled curd
25mint leaves
2 tsppomegranate
1 tspchopped coriander
1green chilli
1small piece ginger
2 tspsugar
1 tsplemon juice
1/2 tspjeera
Salt to taste

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Steps

45 minutes

1

Take a mixing bowl, and add all flours. Add salt, jeera, hing, turmeric powder, red chilli powder, oil, chopped coriander, and curd. Combine well. Add water as required to make a dough. Rest for 10 minutes.
2

Apply oil and make a smooth dough. Make equal size balls. Heat a tawaon a medium flame. Roll a paratha, shallow fry it by applying oil on both sides of paratha. Fry till turns in golden yellow colour and a bit of crispy. Make all paratha.
3

Wash kundru and cut in long thin slit. Take a pan and heat on a low to medium flame. Add oil, hing. Add slitted Ivy Gourd. Add salt and turmeric powder, mix well. Cover a lid with water to cook sabzi properly.
4

Check it. When cooked completely, add red chilli powder, jeera coriander powder, garam masala, sugar, and lemon juice. Stir well. Now add roasted gram flour. Mix well in sabzi. Add grated coconut and chopped coriander. Tindli Sabzi is ready to serve.
5

Take a mixer jar, add green chilli, ginger, jeera, mint leaves, coriander, and lemon juice. Blend it. Now add chilled curd, sugar, and salt. Again, blend it and make a smooth dip. Transfer in a bowl. Add pomegranate seeds to enhance the taste. Ready to serve.
6

A delicious and satisfying mini meal platter is ready to serve. Enjoy..

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on September 24, 2024 08:40

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐