Dhania Parwal

          All Parwal lovers - Here is a dry preparation of parwal (pointed gourd) cooked in a coriander leaves based gravy. Very delicious, this side dish can be had with rice or with any Indian bread. But I prefer having it with plain steamed rice. To prepare this delicacy, check out the step by step pictorial recipe to prepare it.

• 8-10 parwal (Pointed Gourd)
• 2 onions, chopped
• 2-3 garlic cloves
• 1" ginger, chopped
• 2-3 green chilies
• 1 tsp. radhuni (celery seeds) or cumin seeds
• 1/2 cup coriander stems, chopped
• 3 tbsp. mustard oil
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. sugar (opt)
• 1 tsp.  coriander powder

          Scrape the parwal and make slits on both ends halfway through. Heat 1 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside.

          Grind 1 onion, ginger, garlic, green chilies, coriander stems and radhuni / cumin seeds with a little water into a smooth paste. Keep aside. 

          Heat remaining oil and temper with cumin seeds. Saute for a few seconds and then add the remaining onion. Fry till light brown.

         Add the ground paste, turmeric powder, sugar and coriander powder. Continue to fry on a medium flame till dry. 

          Add the fried parwals and salt. Mix everything well and add 1 1/2 cups of water. Cover and simmer on a medium flame till the parwals turns soft and the gravy thickens. Serve as a side dish with either rice or chapattis.

                    Grind 1 onion, ginger, garlic, green chilies, coriander stems & radhuni
                    / cumin seeds with some water into a smooth paste. Keep aside. 

                               Scrape parwal & make slits on both ends halfway through. 

                       Heat 1 tbsp. oil & fry parwals till light brown. Drain & keep aside.

                    Heat remaining oil & temper with cumin seeds. Saute few seconds
                    & then add remaining onion. Fry till light brown.

                  Add ground paste, turmeric powder, sugar & coriander powder. Fry on
                   a medium flame till dry. 

                                Add fried parwals & salt. Mix everything well. 

                           Add 1 & 1/2 cups water. Cover & simmer on a medium flame...... 

                                ........till the parwals turns soft & gravy thickens. 

                               Serve as a side dish with either rice or chapatis.

Coriander Leaves Paratha

          A healthy and a nutritious Paratha made with fresh coriander leaves makes for a wholesome breakfast. Loaded with a number of nutrients, coriander leaves lends a good aroma to our daily parathas and is equally delicious too. 

          It can be served as a snack any time of the day by cutting them into bite sized pieces along with mayo / hummus. Otherwise, it is best enjoyed with any side dish, raita, pickles, plain yoghurt or just butter. It is also a great lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup atta (whole wheat flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• 1/4 tsp. asafoetida (hing)
• 1 1/2 cups fresh coriander leaves, chopped
• 1 tbsp. oil
• 1/2 tsp. kalonji (nigella seeds)
• oil to shallow fry

          In a bowl, combine all the ingredients (except oil to shallow fry) and knead into a soft dough with required quantity of water. Keep aside to rest for 30 minutes.

          Divide the dough into 4-5 equal portions. Roll out each portion into a circle like chapattis. Heat a tawa and sallow fry the parathas one at a time by drizzling some oil on both the sides into a light golden colour. 

          Serve hot with some pickles, yoghurt, butter or any side dish.

                      Mix atta, salt to taste, red chili flakes, turmeric powder, garam masala
                      powder & asafoetida.

                                  Add chopped coriander leaves & oil.

                                  Mix well and add kalonji (nigella seeds).

                                  Knead into a soft dough with required quantity of water.

                  Divide dough into 4-5 equal portions. Roll out each portion into a circle
                  Heat tawa & sallow fry parathas by drizzling some oil into a light golden                                            colour. Serve hot with some pickles, yoghurt, butter or any side dish.

Mint Coriander Chutney

       
          Chutneys gives a complete meaning to any snacks without which it is incomplete. So here is a simple and an easy Mint Coriander Chutney that I always use as a dip to be had with some veggie crudités. It can be used as a spread on sandwiches or can be added to chaats and chips which gives a tangy punch to any dish. The absence of which makes any snack item bland.

• 2 cups mint leaves, washed & drained
• 1 cup coriander leaves, washed & drained
• 2-3 garlic cloves
• 1" ginger, chopped
• 1-2 green chilies
• salt to taste
• 1 tsp. amchur / lemon juice / chat masala 
• 1 tbsp. yoghurt
• 1/2 tsp. roasted cumin powder

          Grind all the above mentioned ingredients to a smooth paste by adding very little water. 

          Serve as an accompaniment with any snacks, as a spread on sandwiches or as a dip with some veggie crudités.

                     Grind all ingredients to a smooth paste by adding very little water. 

                               Serve with any snacks, as a spread on sandwiches or as a dip.

Dhania Thepla (Coriander Leaves Thepla/ Flat Bread - Gujarati Style)

          This is my version of the popular Methi Thepla from the region of Gujarat. Here, I substituted with some chopped coriander leaves. Theplas are generally flat bread made with a combination of wheat and gram  flour. It is kneaded with an assortment of spices and shallow fried to perfection.  An appropriate accompaniment when travelling. It is best relished with some pickle and some green chilies if preferred.

• 1 cup atta (wheat flour)
• 1/2 cup besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 4 tbsp. yoghurt
• 3 tbsp. oil
• 3/4 cup packed coriander leaves, chopped
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• oil for shallow frying

          In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti with the help of some atta and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas one at a time on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle, any chutney or plain yoghurt.