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KHEEMA PARATHA

Ingredients:
For the dough:
Wheat flour - 2 cups
Curd - 3 tbsp
Oil or ghee

For the Stuffing:
Mutton mince - 500 gms
Onion - 1 (finely chopped)
Ginger garlic paste - 1 1/2 tbsp
Green chillies -4 (finely chopped)
Cumin seeds - 1/2 tsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 2 tsp
Lemon juice 1 tbsp
Oil- 1 tbsp

Method:

  • Heat oil in a pan on medium flame. Add cumin seeds and fry for few seconds.
  • Add chopped onion, green chillies and ginger garlic paste. Saute for a minute or two.
  • Then add minced meat and all the spices.
  • Cook for few minutes till the oil separates and meat is tender. Do not add water.
  • Remove from the flame and let it cool.
  • In the meantime, make a dough by adding wheat flour, curd and enough water. Knead and shape it into ten balls.
  • On a floured surface, roll out each ball to medium sized parathas.
  • Place cooked kheema stuffing in the center of the paratha.
  • Lift paratha edges to the center to cover the stuffing.
  • Flatten it out again first with your hand and then a rolling pan.
  • Heat a tava; gently place the paratha. When it turns brown, smear oil or ghee around the edges.
  • Roast until both sides are golden brown.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.