Recipes For Healthy Life - By Nisha Gupta

 आलू पराठा Punjabi Aloo Paratha is a traditional North Indian stuffed flatbread prepared with whole wheat dough and a flavourful potato filling. Serve these hot, golden parathas with plain curd, white butter and pickle for breakfast, brunch or a comforting family meal. Recipe Information Preparation time: 25 minutes Cooking time: 25 minutes Total time: 50 minutes Yield: 6 parathas Servings: 3 Cuisine: North Indian, Punjabi Course: Breakfast or main course Cooking method: Tawa cooking Allergen note: Contains wheat. Serving accompaniments may contain dairy. Dinesh Flour Mills Products Used Buy Dinesh Flour Mills M.P. Wheat Sharbati Atta Buy Dinesh Flour Mills Ajwain Ingredients For the Dough 2 cups Dinesh Flour Mills M.P. Wheat Sharbati Atta ½ teaspoon Dinesh Flour Mills Ajwain ½ teaspoon salt 1 teaspoon ghee or oil Approximately ¾ cup water Dry atta for rolling For the Potato Filling 4 medium potatoes, boiled and cooled completely 1 or 2 green chillies, finely chopped 1 teaspoon grated ginger 2 tablespoons fresh coriander, finely chopped ½ teaspoon roasted cumin powder ½ teaspoon coriander powder ½ teaspoon red chilli powder ½ teaspoon garam masala ½ teaspoon amchur powder or 1 teaspoon lemon juice ½ teaspoon chaat masala, optional Salt according to taste For Cooking and Serving Ghee or oil, as required Plain curd White butter Mango or mixed pickle Onion rings and green chilli, optional Method 1. Prepare the Dough Place M.P. Atta, Ajwain and salt in a large mixing bowl. Add one teaspoon of ghee or oil and mix. Gradually add water and knead until you have a soft, smooth dough. The dough should feel pliable but should not be sticky. Cover and rest it for 20 minutes. 2. Prepare the Potato Filling Peel the boiled and completely cooled potatoes. Mash or grate them carefully so that no large lumps remain. Add green chillies, ginger, coriander, cumin powder, coriander powder, red chilli powder, garam masala, amchur, chaat masala and salt. Mix thoroughly. Divide the filling into six equal portions. 3. Divide the Dough Knead the rested dough briefly and divide it into six equal balls. Keep the dough balls covered while assembling the parathas. 4. Fill the Paratha Take one dough ball and roll it into a small disc approximately 10 cm wide. Place one portion of potato filling in the centre. Bring the edges together over the filling and seal them properly. Remove any thick excess dough from the top. Gently flatten the filled ball with your fingers. 5. Roll Carefully Dust the filled dough lightly with dry atta. Roll it gently from the centre towards the edges until it is approximately 15 to 18 cm wide. Avoid pressing too hard, or the filling may come out. 6. Cook on the Tawa Heat a heavy tawa over medium-high heat. Place the rolled paratha on the hot tawa. Cook until small bubbles appear and the underside develops light brown spots. Flip the paratha and cook the second side for approximately 30 seconds. Spread a little ghee or oil over both sides. Continue flipping and cooking until the paratha is golden with crisp brown spots. Repeat with the remaining dough and filling. 7. Serve Serve the Aloo Paratha immediately with plain curd, white butter, pickle, onion rings and green chilli. Tips for Aloo Paratha That Does Not Break Cool the boiled potatoes completely before making the filling. Mash the potatoes until no lumps remain. Avoid adding wet ingredients such as tomato to the filling. Keep the dough soft but not sticky. Use nearly equal-sized portions of dough and filling. Seal the dough properly before rolling. Roll gently from the centre towards the edges. Preheat the tawa before placing the paratha on it. Cook over medium-high heat. A cold tawa can make the paratha dry and stiff. Frequently Asked Questions Why does the potato filling come out while rolling? The potatoes may be warm, lumpy or too moist. Cool them completely, mash them smoothly and avoid adding excess lemon juice or wet ingredients. Can the dough be prepared in advance? Yes. Refrigerate the covered dough and use it within one day. Bring it closer to room temperature before rolling. Can Aloo Paratha be cooked without ghee? Yes. Use regular cooking oil or dry-cook it on the tawa according to preference. Can onions be added to the filling? Yes, but use them sparingly and chop them very finely. Onions release moisture, so add them immediately before preparing the parathas. How can the paratha be made crisp? Cook it on a properly heated tawa and apply a small quantity of ghee or oil only after both sides have partially cooked. #AlooParatha #PunjabiFood #PunjabiBreakfast #ParathaRecipe #IndianBreakfast #NorthIndianFood #StuffedParatha #PotatoParatha #HomeCooking #MPSHARBATIAtta #Ajwain #DineshFlourMills

 दाल मखनी और तवा नान Creamy Dal Makhani and soft butter-brushed Tawa Naan make a classic North Indian combination. This home-style recipe uses a pressure cooker for the dal and an iron tawa for the naan, so no tandoor or yeast is required. Recipe Details Preparation time: 25 minutes Dal soaking time: 8 hours or overnight Naan dough resting time: 45 minutes Cooking time: 55 minutes Servings: 4 Cuisine: North Indian and Punjabi Course: Main course Cooking method: Pressure cooker and tawa Diet: Vegetarian Dinesh Flour Mills Products Used Buy Dinesh Flour Mills Urad Sabut Dal Buy Dinesh Flour Mills Maida Ingredients for Dal Makhani 1 cup Dinesh Flour Mills Urad Sabut Dal ¼ cup rajma, optional but traditionally used 4½ cups water for pressure cooking 1 teaspoon salt 1 tablespoon cooking oil 2 tablespoons butter 1 teaspoon cumin seeds 1 bay leaf 1 medium onion, finely chopped 1 tablespoon ginger-garlic paste 2 medium tomatoes, blended into a purée 1 teaspoon Kashmiri red chilli powder ½ teaspoon coriander powder ¼ teaspoon garam masala 1 teaspoon kasuri methi 2 to 3 tablespoons fresh cream ½ to 1 cup hot water, for adjusting consistency Chopped coriander for garnishing Ingredients for Tawa Naan 2 cups Dinesh Flour Mills Maida ½ cup fresh curd ½ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon sugar ¾ teaspoon salt 1 tablespoon cooking oil ⅓ to ½ cup lukewarm water, as required 1 teaspoon kalonji, optional Chopped coriander or garlic, optional Butter for brushing Dry flour for rolling How to Make Dal Makhani Rinse the urad sabut dal and optional rajma thoroughly. Soak them in sufficient water for at least eight hours or overnight. Drain the soaking water before cooking. Transfer the soaked dal and rajma to a pressure cooker. Add 4½ cups of fresh water and half a teaspoon of salt. Pressure cook over medium heat for six to eight whistles. Allow the pressure to release naturally. Check the dal. It should be completely soft and should mash easily when pressed between your fingers. If it is still firm, cook for another two whistles. Lightly mash some of the cooked lentils against the side of the cooker. This helps develop the traditional creamy texture without blending the dal. Heat oil and one tablespoon of butter in a heavy pan. Add cumin seeds and the bay leaf. Let the cumin crackle. Add the finely chopped onion and cook over medium heat until light golden. Add ginger-garlic paste and cook for approximately one minute. Pour in the tomato purée. Add Kashmiri red chilli powder, coriander powder and the remaining salt. Cook the tomato masala for eight to ten minutes, stirring frequently, until it thickens and the butter begins to appear around the edges. Add the pressure-cooked dal along with its cooking liquid. Mix thoroughly. Add ½ cup of hot water and simmer uncovered over low heat for 25 to 30 minutes. Stir every few minutes to prevent the dal from sticking. Add more hot water when required. Dal Makhani should be creamy and flowing, not dry or watery. Crush the kasuri methi between your palms and add it to the dal. Add garam masala, the remaining tablespoon of butter and fresh cream. Simmer for another five minutes. Taste and adjust the salt. Garnish with a small cream swirl, butter and chopped coriander. How to Make Tawa Naan Without Yeast Combine maida, baking powder, baking soda, sugar and salt in a mixing bowl. Add curd and oil. Mix with your fingers until the flour resembles soft crumbs. Add lukewarm water gradually and knead into a soft, slightly sticky dough. Knead for five to six minutes. Apply a little oil over the dough, cover it and rest for 45 minutes. Divide the rested dough into six equal portions. Shape each portion into a smooth ball. Heat a heavy iron tawa over medium-high heat. Avoid using a non-stick tawa if you plan to invert it over a flame. Dust one dough ball lightly with flour and roll it into an oval or teardrop shape. Sprinkle kalonji, chopped coriander or garlic over the naan. Roll gently once more so the toppings stick. Apply water generously on the plain underside of the naan. Place the naan on the hot iron tawa with the wet side facing down. The water helps the naan stick to the tawa. Cook until bubbles form and the underside develops golden spots. Carefully invert the iron tawa over a low gas flame. Roast the top until puffed with light brown and charred spots. Turn the tawa upright and remove the naan with a flat spatula. Brush immediately with butter. Repeat with the remaining dough. If using a flat or non-stick pan, do not invert it. Simply flip the naan and cook the second side directly on the pan. Serving Suggestions Serve Dal Makhani and Tawa Naan hot with: Red onion rings Lemon wedges Green chillies Cucumber salad Mint chutney Plain curd Cooking Tips Overnight soaking is important because whole urad takes time to soften. Do not blend the cooked dal. Light mashing keeps its traditional texture. Slow simmering after pressure cooking develops a deeper flavour and creamy consistency. Add only hot water while simmering. Cold water can interrupt the cooking process. Keep the naan dough soft. A stiff dough produces dense naan. Brush naan with butter immediately after cooking. Start preparing the naan dough while the dal is cooking to save time. Cream may be reduced or omitted for a simpler home-style version. Storage Instructions Refrigerate leftover Dal Makhani in a covered container and use within two days. It thickens after cooling, so add a little water while reheating. Tawa Naan tastes best when freshly cooked. If required, wrap leftover naan in foil, refrigerate and reheat briefly on a covered tawa. Frequently Asked Questions Can Dal Makhani be made without rajma? Yes. It can be prepared entirely with urad sabut dal. Rajma is traditionally added in a smaller quantity but is not essential. Can Tawa Naan be made without yeast? Yes. This recipe uses curd, baking powder and baking soda instead of yeast. Why is my Dal Makhani not creamy? The urad may need more pressure cooking or simmering. Cook it until completely soft, mash a small portion and simmer the finished dal over low heat. Can I make naan without inverting the tawa? Yes. Cook one side until bubbles appear, flip the naan and cook the other side directly on the pan. Social Hashtags #DalMakhani #TawaNaan #ButterNaan #PunjabiFood #NorthIndianFood #IndianHomeCooking #UradDal #NaanRecipe #NoYeastNaan #DineshFlourMills