Makhana is usually used during fasting. Many great dishes are made from it. However, it can also be used on normal days.

In a bowl mix wheat flour and water to form a smooth, soft dough and let it rest for 15 minutes. In another bowl, mix grated ...

By our last paratha, I felt like I was getting the hang of it. She oiled a flat cast iron pan and set it over high heat. "Now ...

Use a piece of kitchen paper to spread the oil evenly over the pan. Cook one paratha (or more if you have a large frying pan) for about three minutes on each side, or until it is starting to brown.

Add 1 cup of water and cover the pan. 7. Cook on low heat for 40-45 minutes ... Cover the bowl with a kitchen towel and keep aside for 20 minutes. Heat a griddle. Put the paratha on the hot griddle.

Peel and chop the raw mango. Dry roast both saunf and methi dana separately. Mix together the grated mango with turmeric, ...

Repeat with each of the dough balls. Heat a frying pan over a medium heat and, once hot, place a paratha in the pan. Dry fry on each side until small blisters form on the surface, then brush each ...

Keep aside. 2. Drain the dal and cook in 1 cup of water. Heat oil in a pan; add the cumin seeds, asafoetida. 3. When the seeds splutter, add the cooked dal, salt, turmeric powder, chilli powder and ...

8. Pre-heat a flat pan or skillet for 3-4 minutes, then place the flattened paratha dough on it. 9. Cook for 2-3 mins or until lightly browned, and at this stage, slowly add the ghee, using a ...