In a flat pan, add one tbsp. oil.

Fry dry coriander, cumin seeds, 1/4 tsp. mustard seeds, fenugreek seeds and red chillies.

Grind all this with ginger to a fine paste. In a vessel, heat oil, add asafeotida and mustard seeds.

Add the chawli, chilli powder and turmeric powder and salt. Add the ground masala and fry for a while.

Add two cups of water and cook it on a low flame till the chawli is tender. Garnish with chopped coriander leaves and grated coconut.

RELATED RECIPES Alu matki usal Murg Musallam Moong Dal Usali Murg Musallam Beans Parpu Usali Ingredients: 1 cup whole (white) chawli, sprouted 1&1/2 tsp mustard seeds tsp asafoetida 1 tsp chilli powder 1/2 tsp turmeric powder 1-inch piece ginger 1 tsp coriander seeds 1/2 tsp cumin seeds 3 dry red chillies 1/4 tsp fenugreek seeds 1 tbsp grated coconut 1/2 bunch coriander leaves Salt to taste (less)

In a flat pan, add one tbsp. oil.

Fry dry coriander, cumin seeds, 1/4 tsp. mustard seeds, fenugreek seeds and red chillies.

Grind all this with ginger to a fine paste. In a vessel, heat oil, add asafeotida and mustard seeds.

Add the chawli, chilli powder and turmeric powder and salt. Add the ground masala and fry for a while.

Add two cups of water and cook it on a low flame till the chawli is tender. Garnish with chopped coriander leaves and grated coconut.

RELATED RECIPES Alu matki usal Murg Musallam Moong Dal Usali Murg Musallam Beans Parpu Usali Ingredients: 1 cup whole (white) chawli, sprouted 1&1/2 tsp mustard seeds tsp asafoetida 1 tsp chilli powder 1/2 tsp turmeric powder 1-inch piece ginger 1 tsp coriander seeds 1/2 tsp cumin seeds 3 dry red chillies 1/4 tsp fenugreek seeds 1 tbsp grated coconut 1/2 bunch coriander leaves Salt to taste (less)

Add jeera, chilli powder, turmeric powder and salt. Mix it well.

Add mashed potato, mix it with 3 - 4 tbsp yoghurt, 2 tbsp cooking oil. Add little water to make a soft dough.

Keep a side for about 15 to 20 minutes. Make frying pan (Tava) hot on medium heat.

Take small ball from dough and roll it for a while. Then just apply a little oil by four fingers and fold it into half.

Again apply little oil and fold it. It will get triangular shape.

Roll it in triangular way. Place it on hot tava.

When it gets little brown, apply oil or ghee. Turn it and again apply oil or ghee on other side.

Keep turning simultaneously until it gets golden brown. Hot Alu Paratha is ready.

Serve it with pickles. RELATED RECIPES Rajma paratha Onion Paratha Kheema paratha Palak paratha Alu matki usal Ingredients: Chapati Atta - 200 gms Jeera - 1 tsp Chilli powder - 2 tsp Turmeric powder - 1/2 tsp Yoghurt (dahi) - 3 - 4 tbsp Cooking oil - 2 tbsp Potato - 2 - 3 medium sized Salt to taste (less)

Add the grated carrot, tomato and cucumber. Add sweet chutney and khara chutney as per your taste.

Garnish with sev/alu bhujia and serve. RELATED RECIPES Chickpeas tikki Masala puris Aloo ki puris Alu Tikki Masala puri Ingredients: 2 - grated carrots 2 - tomatoes 1 - raw mango 1 - cucumber 1 pack of spicy groundnuts 1 small pack of panipuri 1 small pack of sweet chutney, khara chutney 1 packet of sev or alu bhujia salt chat masala (less)

Mix all the vegetables, chopped onion, tomato, potato, grated carrot and puffed rice in a bowl. Add a spoonful of mint chutney, lemon juice, and salt to taste and give it all a good mix.

Add sev and cilantro leaves and mix once more. To prepare the sandwich, take one bread slice, spread mint chutney over it with a spoon.

Add bhel on top of the chutney. You may add extra sev if you wish.

Place the other slice on top of the bhel mixture. Tasty bhelpuri sandwich is ready.

RELATED RECIPES Tandoori tofu sandwich Vegetable Masala Sandwich Healthy Soya Sandwich Desi Monaco Sandwich Anglo-Indian mustard sauce for sandwiches Ingredients: 100 gms plain puffed rice 1 medium onion, finely chopped 1 medium tomato, finely chopped 1 medium potato, boiled and chopped 1 carrot, grated Mint chutney (see recipe) Salt to taste Lemon juice to taste Sev/mixture for garnishing, a spoonful A few sprigs of cilantro/coriander leaves, finely chopped For the mint chutney: 1 bunch mint leaves 1 bunch coriander leaves 1-2 green chillies Sandwich bread slices (less)

Add more masalas if required. Garnish with sev, cilantro and serve immediately.

Check out the benefits of corn Courtesy: http://maneadige.blogspot.

com/ RELATED RECIPES Grilled corn palak Baby Corn Manchurian Microwave corn flour halwa Corn on the cob korma Makai ka halwa Ingredients: 2 cups - sweet corn kernels 1/2 cup - chopped onions (red onions give a good color. since i ran short of red onions, i have used yellow onions in the picture) 1/4 cup - grated carrots 1 tsp - chaat masala 1/4 tsp - red chilli powder 1 tsp - lime juice 1/2 tsp - sugar 2 tbsp - nylon sev 1 to 2 strands - cilantro 2 tsp - oil salt as per taste (less)