Recipes For Healthy Life - By Nisha Gupta

आलू गोभी और अजवाइन रोटी Aloo Gobhi is a classic dry sabzi prepared with cauliflower, potatoes and everyday North Indian spices. Ajwain rotis add a familiar aroma and make the combination ideal for lunch boxes and family meals. Preparation time: 20 minutesCooking time: 30 minutesServings: 4 Buy Dinesh Flour Mills Products Used M.P. Wheat Sharbati Atta Ajwain Yellow Mustard Oil Garam Masala Ingredients For Aloo Gobhi 500 g cauliflower, cut into florets 2 medium potatoes, cubed 2 tablespoons mustard oil 1 teaspoon jeera 1 teaspoon chopped ginger 1 green chilli, chopped ¼ teaspoon haldi powder 1 teaspoon dhaniya powder ½ teaspoon red chilli powder ½ teaspoon amchur powder ¼ teaspoon garam masala Salt to taste Fresh coriander For Ajwain Roti 2 cups Dinesh Flour Mills M.P. Wheat Sharbati Atta ½ teaspoon Dinesh Flour Mills Ajwain Approximately ¾ cup water Method Wash the cauliflower and drain it thoroughly. Heat mustard oil in a wide kadai. Add jeera, ginger and green chilli. Add potatoes and cook for 4 minutes. Add cauliflower, haldi, dhaniya powder and red chilli powder. Mix gently and cook uncovered for 5 minutes. Add salt, cover and cook over low heat. Stir occasionally until the vegetables are tender. Remove the lid and cook until excess moisture evaporates. Add amchur, garam masala and coriander. Combine atta and lightly crushed ajwain. Add water gradually and knead into a soft dough. Rest for 15 minutes. Roll thin rotis and cook on a hot tawa. Serve with hot Aloo Gobhi.

बैंगन का भरता और फुल्का Baingan Bharta is prepared by roasting a whole brinjal until smoky, peeling it and cooking the soft pulp with onion, tomato, ginger, garlic and spices. Preparation time: 15 minutesCooking time: 40 minutesServings: 4 Buy Dinesh Flour Mills Products Used M.P. Wheat Sharbati Atta Yellow Mustard Oil Red Chilli Powder Garam Masala Ingredients For Baingan Bharta 1 large round brinjal 4 garlic cloves 2 tablespoons mustard oil 1 teaspoon jeera 1 large onion, chopped 1 teaspoon grated ginger 1 green chilli, chopped 2 tomatoes, chopped ¼ teaspoon haldi powder ½ teaspoon red chilli powder 1 teaspoon dhaniya powder ¼ teaspoon garam masala Salt to taste Fresh coriander For Phulka 2 cups Dinesh Flour Mills M.P. Wheat Sharbati Atta Approximately ¾ cup water Method Wash and dry the brinjal. Make a few small cuts and insert the garlic cloves. Lightly coat the brinjal with oil. Roast it over a low gas flame, turning regularly, until the skin is charred and the inside is soft. Place it in a covered bowl for 5 minutes. Peel away the burnt skin and mash the pulp. Heat mustard oil in a kadai. Add jeera, onion, ginger and green chilli. Cook until the onion becomes lightly golden. Add tomatoes, haldi, red chilli powder, dhaniya powder and salt. Cook until the tomatoes soften. Add the mashed brinjal and roasted garlic. Cook for 8 to 10 minutes. Add garam masala and coriander. Prepare thin phulkas using the atta and water. Serve the hot bharta with phulkas and sliced onion. Useful Tips Choose a large brinjal that feels light for its size. Check the brinjal carefully after roasting. The brinjal can also be roasted in an oven, although the flavour will differ. Keep the phulkas covered until serving.