Pudina Parantha

It is the turn for the final dish of tonight's menu, pudina parantha. The process of making the dough for pudina parantha is just like kneading the dough for ordinary roti only here I added a few chopped mint leaves in the whole wheat flour. You can also prepare pudina roti / chappati instead of the parantha.

Ingredients:

• 200 gms wheat flour / atta
• 4 tbsp freshly mint leaves / pudina patta, finely chopped
• 1 tsp thymol seeds / ajwain
• 2 tbsp white oil, to knead dough
• �-1 cup warm water (for kneading dough)
• 1 tsp salt (to taste)
• � tsp red chili powder (to taste)
• white oil, for frying

Procedure:

1. Sieve atta and take in a mixing bowl. Add chopped mint leaves, ajwain, white oil, salt and red chilli powder and mix well.
2. Slowly & gradually add water and knead to form a soft dough. Cover with a moist cloth for 30 mins.
3. Roll into a slightly thick roti / chappati than usual.
4. Heat a non stick frying pan / tawa and place a rolled out roti / chappati.
5. Flip to the other side after you notice the colour change and spots appear on the lower side of the roti / chappati. Apply 1 tsp oil and ensure even frying on both the sides.
6. Serve hot with pickles, green salad, raita and chicken / mutton curry.

Tip: This can also be prepared in a tandoor, apply some water on the back side of the parantha and stick it in a hot tandoor.

Mint, Cucumber & Yogurt Raita

I generally prepare cucumber & yogurt raita as it is liked by the family members. As tonight I am having a mint based menu, just added a few chopped mint leaves in the curd mixture to form a mint, cucumber & yogurt raita.

Ingredients:

• 2 cups sour curd
• 1 small cucumber, grated
• � cup fresh mint leaves, finely chopped
• 3-4 cloves garlic, peeled and finely minced
• 1 tsp powdered sugar
• 1 tsp salt
• � tsp red chilli powder (optional)
• 1 tsp roasted cumin seed / jeera powder
• a pinch rock salt, for garnishing

Procedure:

1. Wash, peel and grate the cucumber and place the grated cucumber on a strainer to drain the excess water.
2. Strain the curd in a clean & thin / muslin cloth to squeeze out the water and collect the curd in a mixing bowl.
3. Add the grated cucumber (press to ensure that there is no excess water, chopped garlic & mint leaves and mix well.
4. Add salt, powdered sugar, red chilli powder and mix well (Add � cup water, if required).
5. Refrigerate for 4-6 hours. Sprinkle rock salt & roasted cumin seed powder and serve well chilled.