Saturday Special : Mint Cucumber Paratha With Green Dip And Schezwan Dip!

PicsArt_05-21-07.09.16

Cucumber Mint Paratha

Ingredients:-

1. Grated cucumber with peel – 1 cup
2. Finely Chopped mint – 1 tbsp
3. Finely chopped coriander – 1/2 cup
4. Chilli ginger garlic paste – 1 tbsp
5. Garam Masala – 2 tsp
6. Turmeric – 1 tsp
7. Chilli powder – 2 tsp
8. Oil – 1 tbsp
9. Carrom seeds or ajwain – 2 tsp
10. Salt – to taste
11. Wheat flour – 1 cup
12. Rice flour – 1/2 cup
13. Chickpea flour – 1/2 cup
14. Vegetable oil / butter / oil – for cooking

Method:-

1. Strain the water from the grated cucumber as much as possible.
2. In a bowl mix all the flours, grated cucumber and mix well.
3. Add finely chopped coriander, mint, chilli ginger garlic paste and mix well.
4. Add salt, turmeric, carrom seeds, garam masala and knead it into a dough.
5. Use water only if necessary. And keep it aside for half an hour.
6. Roll it like a roti and make paratha using oil/butter/vegetable oil.

Green dip

Ingredients:-

1. Finely chopped Coriander – 1 cup
2. Cumin seeds powdered – 1 tsp
3. Coconut – 2 tsp
4. Peanuts – 1 tsp
5. Sugar – 3 tsp
6. Garlic – 6 cloves
7. Oil – 1 tsp
8. Lemon – 1
9. Green chilli – 4
10. Ginger – small piece
11. Salt – to taste
12. Curd (thick) – 2 – 2 1/2 tbsp
13. Mint – 2 tbsp.

Method:-

1. Put all the ingredients in a blender and blend it into a smooth paste.
2. Add the thick curd and mix well.

Schezwan dip.
Ingredients:-

1. Red chillies – 8
2. Oil – 4 tbsp
3. Finely chopped garlic – 3 cloves
4. Ginger – 1/2 tsp
5. Garlic – 4 cloves
6. Capsicum – 1
7. Beans – 8
8. Onions – 2
9. Celery – 2 stalks
10. Tomatoes – 250 gm
11. White vinegar – 3 tbsp
12. Cornflour (paste in water) – a pinch
13. Ajinomoto – a pinch.
14. Sugar – 2 tbsp
15. Red food colour – a pinch.
16. Salt – to taste.

Method:-

1. Boil whole cloves of garlic and red chillies in half cup of water and let it cool.
2. In a frying pan, add 4 tbsp oil, garlic, ginger, capsicum, beans, onion, finely chopped ingredients and saute for 2 minutes.
3. Add chopped tomatoes, chilli garlic paste, ajinomoto and mix well.
4. After 2 minutes, add salt, vinegar, and cornflour.
5. Heat for 3 more minutes, till it becomes thick, add red color and serve.

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