Zero Oil Series- Onion Paratha

Ingredients:

1 and 1/2 cups whole wheat flour (atta)

1 cup heaped finely chopped onion

1 tsp Kasoori Methi

1 tsp Mixed herbs (dried)

1/4th Cup finely chopped coriander leaves

1 Green chillie, finely chopped

Salt to taste

Sugar to taste

Warm water for kneading

Method:

In a large mixing bowl put all the ingredients.Knead it into a soft dough with just sufficient water.

Divide the dough into equal portions.

Roll each portions into circles of desired thickness.

Dust off the extra flour on both the sides of the parathas with a clean kitchen cloth.

Cook the parathas on a non-stick pan, until both the sides are golden brown.

Enjoy the parathas with pickle/curd/side dish of your choice.

P.S: Another alternative to prepare this is you could mix the stuffing separately and prepare a regular dough separately. Roll out small circles of the dough and spoon the onion filling in the centre and fold the edges and seal it then roll out the parathas of desired thickness.

Ivy Gourd cooked in Sweet and Spicy Masala

Ingredients:

10-12 Ivy Gourds,Cut into thick circles

2 tbsp Coriander seeds

1tsp Urad dal

2-3 Red chillies

1/4th tsp Fenugreek seeds (methi)

1/2 cup Coconut, grated

1 Onion, finely chopped

1/2-1/4 tsp Turmeric powder

1/2 tsp Thick tamarind pulp

Oil

Salt to taste

Sugar to taste

Method:

In a kadhai/wok heat 2 tbsp of oil throw in onions and fry till they are slightly golden brown.

Add the chopped ivy gourds and fry throughlyon medium -low flame. While this is getting cooked prepare for the masala.

In a small skillet heat a little oil and put in the coriander seeds, fenugreek seeds, red chillies, urad dal and fry till it changes colour slightly and it gives out a nice roasted smell.Take it off the flame and cool it thoroughly.

Grind it into a coarse paste by adding very little water.Set it aside.

When the onions and ivy gourds are nearing doneness add the ground masala paste andmix thoroughly.

Let it cook till the rawness of the masala fades off and oil starts appearing on the edges of the masala paste.

Add salt, sugar, tamarind pulp and sprinkle little water and stir thoroughly once.

Cover and cook till done.