1 cup split green mung beans (chhilkewali moong dal)
Method:
Put a pan on medium heat and roast millet till light pink / brown in color, about 2-3 minutes
Add rice and split green mung beans to the pan and roast for another 2-3 minutes
Once roasted, take out the grains and beans in a bowl and let them cool completely
Once completely cool, grind them in a mixer / grinder to relatively coarse powder / flour. If you keep it too coarse, it will take longer to cook bhaidku but may give better texture
½ cup chopped carrot (skip to keep the recipe Jain)
½ cup green peas
½ cup corn kernels
1 ½ tsp salt or to taste
1 medium size tomato – chopped
½ tsp turmeric powder
2 kokam (if buttermilk is not sour)
Some coriander leaves
Method:
In a mixing bowl, take 1 cup of bhaidku flour. Add 2 cups of buttermilk and 2 cups of water. Mix well and soak the mixture for 15-20 minutes.
Put a pan on medium heat. Add ghee and when it melts add cumin seeds, ajwain, sesame seeds, hing and sauté for 1 minutes making sure they do not burn
Add curry leaves, chopped green chili, ginger paste and sauté for a minute. Skip adding ginger to keep the recipe Jain.
Add chopped carrots (skip for Jain recipe), capsicum, green peas, and salt. Sauté it and cook vegetables till it becomes slightly soft. If necessary, cover to fully cook the vegetables
Add turmeric powder and mix well.
Add chopped tomato and sauté till it becomes soft.
Add the soaked bhaidku flour mixture, kokam and stir continuously till the mixture becomes slightly thickened and starts boiling.
Reduce the heat to low, cover and cook bhaidku for 15-20 minutes or till it is properly cooked.
Put 3 cups of water to boil… when it starts boiling reduce the heat to low
Add 1 tsp salt (or to taste), 1 tsp ajwain seeds, black pepper powder, ghee and mix well
Slowly add 1 cup bhaidku powder to the boiling water, constantly stirring making sure no lumps are formed
Mix well and cook bhaidku constantly stirring
Once it thickens, cover the pan and turn off the heat
Let it sit for at least 5 minutes and then enjoy hot / warm
If you are using Instant Pot,
take a pan that you can put inside the Instant Pot pan and add water, salt, ajwain seeds, black pepper powder, ghee and mix well. Slowly add 1 cup bhaidku powder to the water, constantly stirring making sure no lumps are formed
Add some water to the Instant Pot pan, put the pan with all the bhaidku ingredients in it, cover the Instant Pot and cook under pressure for 3-4 minutes.
Once cool, open the InstantPot and enjoy the bhaidku hot / warm.
2 medium potatoes, peeled and chopped (medium size)
1 cup green peas
1 medium onion, finely chopped
3-4 garlic cloves, finely chopped
1 inch ginger, grated
1 green chili, finely chopped
2 tbsp peanut or any vegetable oil
1 tsp red chili powder
1 1/2 tsp freshly ground coriander powder
1 tsp roasted cumin powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp salt or to taste
1 tbsp crushed kasuri methi
2 tbsp tomato paste
1 tbsp chopped coriander leaves
Method:
Put a large heavy bottom pan on medium heat
Add 2 tbsp oil
Add chopped garlic, green chili and grated ginger and sauté for a minute
Add chopped onions and sauté for 2 minutes
Add chopped potatoes, 1/2 tsp salt, 1/4 tsp turmeric powder, sauté for a minute and cook covered for 2-3 minutes
Add cauliflower florets, remaining 1/2 tsp salt, remaining 1/4 tsp turmeric powder, red chili powder, roasted cumin powder, coriander powder, garam masala, kasuri methi and mix well and sauté for 2 minutes
Add green peas and mix well
Cook covered for 4-5 minutes till cauliflower is cooked to desired softness, regularly mixing and folding so that the curry does not stick to the bottom of the pan. Add a couple of tbsp water, only if necessary
In a small bowl, mix 2 tbsp tomato paste with 2-3 tbsp water and mix well
Evenly pour the thinned tomato paste on the curried vegetables, gently mix and cook covered on low heat for 2 minutes
Your masala aloo gobi matter is ready! Garnish with chopped coriander leaves and serve hot with your favorite Indian bread
1 tsp salt or to taste (depending on the salt level in vegetable broth)
1 tbsp lemon juice
Method:
Put a heavy bottom pot on medium heat
If using Instant Pot, put it in sauté mode
Add 2 tbsp olive oil
Add chopped garlic and sauté for a minute
Add chopped onion, potato, carrot and 1 tsp salt and sauté for 2-3 minutes
Add turmeric powder, cumin powder, black pepper powder, dry mint and sauté for 1 minute
Add vegetable broth, bring to boil, reduce heat and cook for 10-15 minutes till lentils are fully cooked (regularly stirring to ensure lentils do not stick to the bottom of the pan)
If using Instant Pot, cook in a mode that cooks under pressure for 15 minutes
When done, stir in 1 tbsp lemon juice
Enjoy hot with a hearty rustic bread of your choice!
Alternatively, you can flavor the paratha with the following:
1 tsp cumin powder (jeera powder)
1 or 2 green chilies – crushed or finely chopped or 1 to 1.5 tsp crushed green chilies
1 tsp ginger paste
1 tbsp chopped coriander
1 tsp rock salt (edible and food grade) (sendha namak) or to taste
2-3 tbsp ghee or oil as required for roasting the paratha
Method:
Making dough
Boil the potato(es) in a steamer or pressure cooker till they are thoroughly cooked and of a mashable consistency
When the potatoes are slightly hot, peel them and mash them in a pan or bowl
To the mash potatoes, add the amaranth flour, flavoring ingredients and kneed thoroughly. The dough should be somewhat firm
Only if necessary, add 1 or 2 tablespoons of water in parts and knead to a smooth dough. The addition of water depends on the quality of flour. Make sure you don’t add too much of water.
Allow the dough to come at room temperature as it will be slightly warm due to the addition of the hot mashed potatoes
Rolling and roasting rajgira paratha
Make a small or medium sized ball from the dough. Dust it with amaranth flour
Roll to a small or medium sized paratha. While rolling add some more flour if required
Then gently lift up with a spatula and roast the paratha on medium hot tava
When one side is partly cooked (light pink in color), flip with the help of spatula. Use a non-stick pan or well seasoned pan as the paratha might stick
Apply ghee or oil on the surface
Flip again carefully using a spatula and apply ghee or oil on this side. All in all, use about 1/2 tsp ghee or oil per paratha
Flip a couple of times till the roti has become evenly golden and roasted evenly.
Similarly, make the rest of the parathas
Serve these rajgira roti hot or warm with curd or any curry such as kadhi, aloo or kaddu sabji
Veggie Foodie 
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