Daal Pronthee (Punjabi pronunciation, also known as Parantha)

with leftover maa kee daal (black whole urad lentils), you can make pronthees!! 

here is leftover daal. put in a bowl. add chopped onion and chopped coriander:

also add one tsp salt (tsp), two tsps garam masala (coriander/cumin), half tsp red mirchi (spice), one tsp of ajwan (carom) seeds: 

now we will add the flour. my mom likes to add a little besan (chick pea flour but you don't have to). add two karchis (like 1/4th cup) of besan, then five karchis (like a cup) of whole wheat dough:

then knead. you can add a little more flour if you need to. don't add any water because the water from the daal will be enough. makes ten to twelve pronthees:

voila:

my plate w whipped butter ; )

smeared all over: 

:P

some sort of zucchini and vadi (lentil pieces) subjee tonight:

and salmon curry: 

and chicken biryani : )

I switched to M.S in Higher Education..what a journey..got three classes transferred 😓

Beyond hilarious: https://m.youtube.com/watch?sns=em&v=-YuAsllBRHY

Mango Lassi

not to toot my own horn or anything but this is my amazing mango lassi. 

the secret is the coconut water. put coconut water, fresh mango (not pulp) and yogurt in blender: 

beautiful concoction: 

isn't it pretty : )

yes I used Desi natural yogurt: 

Karele (Bitter Gourd)

thawing frozen karele: 

put oil in pan: 

usually we don't add potato but doing something a little different this time. add a potato to oil:

add karele (something you don't eat when you're a kid lol):

cover and cook for ten minutes (don't add masalas yet):

then uncover and add salt and cook. both sides must become brown. turn every piece of karele over to turn brown: 

finito:

Bhurji

cut onion, tomato, green pepper and cook in oil:

prepare egg mixture: five or six eggs, fennel seeds, cumin seeds, salt and coriander leaves:

cook:

beautiful result: