happily sedated after eating poori chole for my late afternoon lunch today :P

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:

oh my gosh there is now a saffron spray! 

yes that is paan barfi :P

had lamb curry tonight!!!! it was DELISH 

my plate : )

Bread Pakode

Bread Pakode is the favorite treat of all kids and a wonderful lunch : ) 

Mix besan (chick pea flour), salt, garam masala (coriander/cumin powders), red mirchi (spice), ajwan (carom seeds) and a pinch of baking soda which adds smoothness to the batter: 

add water and mix virally w a fork: 

beautiful batter:

ready to dip the bread in the batter and FRY : P

cut the top ends of the bread off and cut remaining portions in half:

dip in batter:

put in oil (our oil should have been a little hotter so these ones took a little longer):

zucchini subjee also cooking: 

still frying:

my plate w ketchup and mint chutney : )

so many crunchies:

dessert - a mango:

Makki Roti

This is a delicious roti made out of corn flour. Typically you eat it with saag (spinach).

get corn flour from Indian store. the one from the American store is too thick:

you have to boil water. add the hot boiling water to the flour.  use a fork and your hands to mix the dough but you don't have to knead it. the dough should be clumpy. then leave the dough for ten minutes. 

ready to roll:

this is a mix of mostly corn flour and wheat flour:

dip the clump in the flour and roll out:

then put on hot thawa pan to cook:

flip:

flip again and put some oil on top:

flip again and put some oil on top:

massive pot of saag:

kaale chunne:

yogurt w boondi, salt, red mirchi, roasted jeera and mint:

my plate. you can add a dollop of butter in your saag if you'd like : ) since I'm old now, I can no longer do that:

seconds please: