Green Peas Paratha with Cucumber Raita recipe for a healthy breakfast snacks

Ingredients 

For Paratha dough: 

1 cup  Whole Wheat Flour 

1 cup Soya Flour

1 tbsp Oil

2 pinch Salt

For filling

1 tsp Ghee

1tsp Jeera,

4-5 green chilles finely chopped, 

1/2 cup  Green peas boiled

Salt to taste. 

For Raita

2 Cucumber Grated 

1 Bowl Curd, 

1 Onion finely chopped 

4-5 Green chillies finely chopped

1 tbsp Coriander chopped 

1 tsp Jeera powder

1 tsp Red Chilles powder 

Salt to taste

Preparation

1. Knead a semi soft dough by mixing wheat & soya flour with salt and enough water, keep aside wrapped in a moist muslin cloth. 
2. Heat the ghee in pan & add jeera fry till crakle, add chopped green chillies, cook for a min, add smashed peas, salt & mix well. Allow it to cool completely 
3. Divide the wheat dough into small balls, Roll out one portion of dough into circle. Place one portion of the filling in the center of the circle. Fold and dust dry flour and roll it round. 
4. Heat non stick pan & cook each paratha until both sides are golden brown, you may brush oil to cook the paratha
5. Take a large Bowl, add grated Cucumber, chopped Onion, green chillies, Jeera powder, red chillies powder, chat masala (optional), chopped coriander ,salt ,mix well and add curd. 
6. Serve green peas paratha hot with Raita.

Recipe and Image contributed by Anita Nair

Misal Pav recipe for a traditional Maharashtrian dish

Ingredients:

1 cup Mixed sprouts (Moth, Green Moong, White Peas, Green Peas or any beans of your choice) 

2 Big Onion Chopped (1 finely sliced for gravy paste & 1 finely chopped) 

1 Tomato Finely chopped 

1 tbsp Ginger Garlic Paste 

2 tbsp Grated Coconut 

6-7 leaves of Curry Leaves 

2 pinch Asafoetida (Hing) 

1/2 tsp Turmeric 

1 tsp Coriander Powder 

1 tsp Cumin Powder 

1 tsp Garam masala Powder 

Red Chili as per taste 

Salt as per taste 

Oil as required 

For  Accompaniment 

1 big Onion finely chopped 

Coriander leaves 

1 Lemon cut into haves 

Farsan/ Sev 

Preparation:

1. Boil the mixed sprouts with Turmeric and Salt.  

2. In a Non stick pan, heat 1 tsp oil, fry garlic-ginger paste. Add chopped onions and saute till it turns golden brown followed by grated Coconut.   

3. When coconut turns golden brown, add chopped tomato, coriander powder & cumin powder. Fry well - Grind it to paste once its cool. (Reserve 2 tbsp paste).  

4. Heat 1 tbsp oil, add the remaining masala paste & saute it for 2-3 minutes, add 3 cup of water and let it boil for 8-10 minutes, till the oil appears on the surface . (If you like the misal really spicy, heat 1 tsp oil, remove from flame and add red chili powder, pour this oil & chili over the gravy as tempering. 

5. Heat 1 tbsp Oil, add curry leaves, asafoetida, Cumin Seeds,  add onion, add chili powder, coriander powder, jeera powder, Garam masala powder Add boiled sprouts and also the reserved paste. Let it cook for 5-6 minutes. Sprinkle coriander leaves 

6. Serve hot with the Pav, Onion and Lemon along with Farsan.

Recipe and Images contributed by Kavita Menon

Indori Poha - Recipe for Healthy Snack or Breakfast

Simple to make and good breakfast as well as snack option. The method of preparing Poha varies across different states of India. This recipe is for one of the oldest 'street food' in Madhya Pradesh.

Ingredients:

200 gms Poha  

2 Green Chillies

4-5  Curry Leaves

1/2 tsp Turmeric powder  

1/2 tsp Mustard Seeds (Rai)

1/2 tsp Cumin Seeds (Jeera) 

1/2 tsp Fennel Seeds (Sauf) 

1 tbsp Oil

1 tbsp Sugar or as per taste

Salt  as per taste

For Garnishing

1Tbsp Coriander Leaves (chopped)

1 Lemon 

1 Bowl Indori Sev or Bhujiya Sev

Preparation:

1. Wash the Poha in a colander and instantly strain the water from it
2. Add sugar and 1/2 spoon salt into it and leave for 15 minutes
3. Heat oil in a pan and add mustard seeds and temper it. Now add Green Chili, Cumin seeds, Fennel seeds, Turmeric powder, Curry leaves to it and roast well and turn off the flame
4. Pour roasted masala in Poha, add the chopped Coriander leaves and mix it well
5. Heat the mixed Poha with steam. Once the Poha is steamed enough, it is ready to serve
6. Serve the Poha, with a piece of lime, Garnish with Indori Sev or Besan Bhujiya 

Recipe Contributed By Saurabh Jain