CORNMEAL FENUGREEK LEAVES PARANTHA

This is my favorite breakfast in winters. My mother used to make these paranthas on every alternative day in winters. She makes them so perfect and round between her palms but I use plastic sheet for this. Here is the recipe..... 

INGREDIENTS

Cornneal(Maize Flour)	2 Cups
Fenugreek Leaves	1 Bunch
Green Chillies	2-3
Coriander(Chopped)	2 tsp
Carom Seeds	1 tsp
Red Chilli Powder	1/2 tsp
Oil/Butter/Desi Ghee	To shallow fry
Salt	To taste

METHOD

1.    Clean the fenugreek leaves. Wash and chopped the leaves.
2.   Add salt, leaves, green chillies, carom seeds, red chilli powder, coriamder leaves to the cornmeal and mix well.
3.   Add warm water and knead to make soft dough.

4.    Divide into six equal portions with dampened  hands and shape into balls.
5.   Take a plastic sheet/cling wrap, roll out each ball to make a roti between the folds of plastic sheet.
6.   Heat a tawa(griddle) and place parantha on it.
7.   Cook on moderate heat till one side is half done.
8.   Turn over, apply some oil/butter/desi ghee.
9.   Turn over and apply some more oil on the other side.
10. Cook till both sides are golden brown.
11. Serve hot with curd and butter.

EGG PARANTHA (PARANTHA STUFFED WITH BEATEN EGG)

Egg Paranthas are the best option for the breakfast n brunch for lazy Sunday mornings. You can have it as a breakfast or even Sunday Brunch.My husband helped me out while preparing these paranthas. A full meal from my kitchen.......

INGREDIENTS

Wholewheat Flour	2 Cups
Beaten Egg	4(1 per Parantha)
Oil	to Shallow fry
Green Chilli	2 (chopped)
Spring Onion	2 (chopped)
Red Chilli Powder	1 tsp
Salt	To Taste

METHOD
1.    Take wholewheat flour in a bowl. Add Sufficient water and knead into a soft dough. Set aside.

2.    Break a egg in a small bowl. Add salt and beat well.
3.    Add chopped onion, green chillies, coriander and red chilli powder
4.    Roll out the dough into medium balls. Further roll balls into parantha(s).
5.   Heat a tawa, place the parantha on it, when slightly done turn it and cut it with a knife(to make a pocket) and pour in the beaten egg.
6.   Apply a little oil and turn again.
7.   Apply oil on both sides of the parantha.  Make crisp.
8.   Fluffy, crispy EGG PARANTHA is ready.
9.   Make other paranthas in the same way. 
10. Serve with tomato ketchup and a cup of tea.

CHILLI CORN PAN SANDWICH

Breakfast is an integral part of our meal and one should never miss the breakfast... To have a wholesome health try this wholesome Breakfast which is very easy to make...

INGREDIENTS

Multigrain Brown Bread	8 Slices
Delmonte tinned Corn	1/2 Cup
Chopped Onion	2Medium
Boiled Potato	2-3
Ginger and Green Chilli Paste	1 tsp
Butter	2 Tbsp
Chilli Sauce	1 tsp
Soya Sauce	1/2 tsp
Cheese	2-3 Cubes
Red Chilli Powder	1/2 tsp
Salt	To Taste

METHOD
1.    Take multigrain bread slices and apply butter on one side. Set aside.
For the filling:-
2.    Heat two tsp butter in a non- stick pan. Add boiled corns and saute it for 2-3 min.
3.    Add mashed boiled potatoes. Mix well. Switch off the gas. Set aside.
4.    In another pan heat two tsp butter, add chopped onions and green chillies, saute till golden brown.
5.   Add Salt, chilli sauce, soya sauce and corn and potato mixture. Add tomato ketchup.
6.   Remove from heat and divide this filling into four portions.
7.   Put one portion of the filling on one side of a bread slice and spread it evenly. 
8.   Sprinkle some gratted cheese on top and cover it with a slice of buttered bread.
9.   Serve immediately.
10. Similarly make the other sandwiches. 

This is my entry for the WWC event going on in Jan'2010

Sending this to Charitha @ ARS event E2 announcement " B for Breakfast"