Home » Written Recipes » Recipes » Breakfast » Paratha » Arabi Paratha

Arabi Paratha

Arabi Paratha ccexpress

Ingredients:

2 cups Flour (Maida)
1 tap Salt
Milk as requried

Frying:

Mince (prepared)
One egg in each paratha
Tomotoes (chopped)
Gram masala powder
Spring onion (finely choped)

For mince:

1 pao Mince
2 tbsp Oil
1 tsp Ginger & garlic paste
1 tsp Salt
½ tsp Chinese salt
½ tsp Black pepper
Corriander leaves
Mint leaves
Green chillies

Method:

For Mince:

Heat oil & add mince & other ingredients & cook until water dries.
Sprinkle with coriander leaves, mint leaves & green chilies.

For Dough:

Kneed flour with milk until the dough smooth, make into 34 equal portions.
Apply oil on top and leave aside for 15 minutes.
Apply oil on a marble top or a smooth surface and roll one ball of the dough. Put prepared mince sprinkle gram masala chopped tomatoes sprinkle onions.
Break an egg on top and fold sides so that a square is formed.
Fry on medium heat till golden on both sides.
Serve hot.

You May Like

kfc

KFC New Sheriff Kentucky Burger Is The Best From The West

When we talk about burgers one cannot ignore the fact that KFC make the best burgers in town. Yet again KFC is back with a new burger, KENTUCKY BURGER. The new sheriff burger is undoubtedly one of the best creations of KFC up-till now. 

Latest Recipes

Top 10

Chefs Biography

Pea Paratha ccexpress

Pea Paratha

Ingredient: Green peas – ½ kg (mashed) Salt – to

roast dinner for one

Roast dinner for one

Heat oven to 200C/180C fan/gas 6. Rub 1 tbsp of the oil over the chicken skin,then season. Put the potatoes, carrots, onion and broccoli in a small roasting tin with the thyme and bay leaf. Drizzle over the remaining oil, season well and toss together to coat everything. Sit the chicken breast on top and roast in the oven for 25-30 mins until it is cooked and the veg are tender.

Remove the chicken, potatoes and broccoli from the roasting tin and set aside while you make the gravy. Set the tin on the hob over a high heat and add the stock. Bring to the boil, then simmer for a few mins. Add the plain flour and stir constantly to remove any lumps. Once the sauce has thickened, take off the heat.

Slice the chicken breast into 3-4 pieces at an angle. Serve with the potatoes, broccoli, carrots and onion gravy.

chicory sausage black olive polenta tart

Chicory, sausage & black olive polenta tart

Put the orange juice and honey in a large frying pan and bubble until reduced to a sticky glaze. Add the chicory and cook for 2 mins, turning once in the glaze until it just starts to soften, then leave in the pan to cool. Once cooled, cut each piece of chicory in half again. Heat the oven to 200C/180C fan/gas 6 and boil the kettle. Line a large baking sheet with parchment and oil it lightly.

Crumble the stock cube into a large pan and add 1 litre hot water from the kettle. Bring the water back to the boil, then quickly pour in the polenta and cook for 5 mins, whisking the whole time. It will be really thick once cooked. Tip the polenta onto the baking sheet and spread out to make the tart base – it should be about 2-3cm thick.

Top with the cheese, arrange the chicory pieces on top in a fan, then crumble small chunks of sausage around them, discarding the skins. Add the olives, chilli, orange zest, a good drizzle of olive oil and some seasoning. Bake for 20 mins, then turn the grill on for a final few mins until the sausages are browned and the polenta is starting to crisp. Leave to stand for a few mins, then serve warm.

recipe image legacy id 1018479 10 1

Spicy couscous salad

Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.