One best thing of Indian cuisine is there is wide range of breakfast option to choose from idlis to upmas to puri bhaji so many varieties ..Todays post is a simple yet filling breakfast option Paratha or parantha are nothing but Indian flatbread made either with stuffing some vegetable and some spices.
..Parathas with curds and pickle wow what a awesome combo love to have this for breakfast ...infact parathas are one such thing that i enjoy any part of the day .When there is nothing in the fridge i always make parathas it is quick and easy and a filling meal too...Some people use maida or all purpose flour to make parathas thats why the parathas are whitish ..i have always made parathas with whole wheat flour/chakki ka atta ..
Try these mouthwatering parathas soon the recipe i use is very simple you can add or minus any ingredients you wish to ..

Ingredients
3-4 med sized potatoes
3-4 green chillies chopped
2-3 tbsp coriander chopped
12 tsp cumin powder
1/2 tsp chaat masala/amchur powder
1/2 tsp red chilli powder
1/4 tsp haldi
salt to taste

for the dough
2 cup whole wheat flour
water as needed
1 tbsp oil/ghee
salt

Method
Boil potatoes and mash them well
To the mashed potatoes add salt ,green chilli ,coriander leaves turmeric and amchur
Mix well and shape into a dough.
Divide into small portions.

Mix wholewheat flour and salt Knead a semi  soft dough by adding water and 1 tbsp oil
Knead the dough and keep it covered with a damp cloth for few minutes.
Divide the dough into small balls and stuff the potato mixture and seal the ends tightly.
With the rolling pin roll into parathas  you may need a little whole wheat flour to dust while you roll.
Heat the tava/non stick pan
Place the paratha and let it cook from both sides add oil/ghee and flip over
You will see golden brown spots over  take it out of the tava/pan
Serve hot with pickle and curds.

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I love biryanis  and keep trying different types of biryani..This one was shared by my college friend Asma it is her moms special biryani ..I have been following this recipe since 12 yrs now and it has never failed me Love this biryani ...Memoni Mutton Biryani uses lots of spices and masala which makes this biryani a flavourful one..Potatoes are added in the biryani some prefer adding fried potatoes to the gravy but i like to arrange the fried potatoes while layering it.

I enjoyed this memoni mutton biryani with  Chicken Malai Seekh Kabab and raita ..it was a real feast..do try it out I'm sure you will love it.

Ingredients
for the mutton marination 
1/2 kg Mutton
1/2 -3/4 th cup Curds
1 1/2 tsp ginger garlic paste
6-7 green chilli ground to paste
1/2 tsp turmeric powder
1  tbsp coriander powder
1 1/2  tsp chilli powder
salt

masala & layering
3 med sized onions thinly sliced
2 tomatoes sliced/chopped
3 potatoes cut in cubes
2-3 tbsp chopped coriander
1 tbsp mint leaves chopped
1 tsp garam masala powder
saffron infused milk/pinch of saffron colour dissolved in 1 tbsp water

1/4 tsp nutmeg /jaiphal powder

1/4 tsp mace/ javitri powder

1/4 tsp green  cardamom /elacihi powder
fried nuts as needed 

ghee

oil

for the rice 
1/2 kg rice soaked for 30 mins
1-2 bay leaves
3-4 green cardamom
1/2 tsp black cumin/shahijeera
1 inch cinnamon

Method

• Marinate mutton pieces with salt  curds ,chilli paste ,ginger garlic paste ,coriander powder turmeric powder chilli powder and keep aside for 2-4 hrs or overnight in the fridge.
• Slice 3-4 onions thinly and fry onions till golden brown and crisp
• Cook the soaked basamati rice till 3/4 th done with bay leaf and whole garam masala as mentioned.
• Fry potatoes till light golden and keep aside.
• In pressure cooker vessel add 3 tbsp oil then add the chopped tomatoes and saute add the  marinated mutton and 1 tsp garama masala powder saute for 5-7 mins
• Add half of the fried onions and fry well.
• The mixture will leave oil once it reaches this stage add water and the leftover marinade.
• Cover the pressure cooker with lid and cook till done for about 3-4 whistles
• Once done ,release the pressure and open the lid.
• In a thick bottomed pan where you are layering the biryani add 1 tbsp melted ghee or oil then spread half the layer of rice.
• Add the fried potatoes ,coriander mint leaves ,fried onions  and the mutton masala and the mace nutmeg and cardamom powder.

• Add the other remaining layer of rice and the chopped  coriander leaves and fried onion slices.
• Add saffron infused milk ,1 tbsp ghee and nuts if using .
• Cover the lid tightly and cook on dum for 15-20 mins on a very low flame .
• Serve hot with raita and Kababs.

You may want to try other biryani from my blog

Hyderbadi Chicken Biryani

Chicken Tandoori Biryani

Bombay  Mutton Biryani

Green Masala Chicken Biryani

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