Ajwain / Mint / Coriander Leaves Paratha

Ajwain / Mint / Coriander Leaves Paratha it is so filling and tasty that you can have any day. Actually it is so easy to get this simple paratha recipe right. All the ingredients you can find any in your kitchen. 

INGREDIENTS

• Atta flour- 2 cups
  
• Ghee (melted) - 1 teaspoon
• Ajwain leaves – 1 small cup
• Mint leaves - 1 small cup
• Coriander leaves – 1 small cup
• Green chillies - 6
• Salt - 1 teaspoon
• Oil (for frying) - as required

METHOD

1. Mix salt and ghee to Atta flour.
2. Grind Ajwain, Mint, Coriander leaves and green chillies without water. 
3. Add the grinded mix to flour.
4. Sprinkle water and gather flour gradually.
5. Knead to smooth dough.
6. Give a rest for 5 to 10 minutes.
7. Make balls and roll out.
8. Fry chapatis on hot tawa using a Teaspoon of oil for each chapati.

You can serve with Ajwain chutney. 

Ajwain Leaves rasam (soup)

Ajwain leaves rasam or soup one recipe that you can have during cold and fever. This recipe can be prepared with or without dal but by addition cooked dal enhances the taste of this rasam.

Ingredients: 

• 8-10 Ajwain leaves 
• 2 medium sized tomato
• 1/2 lemon sized tamarind
• 1/2 lemon sized Jaggery
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 red chilli
• 1/2 tsp crushed pepper corns
• 1/4 tsp turmeric powder
• 1 green chili
• 4-5 curry leaves
• 2 tsp cooking oil / ghee
• Salt as per your taste.

Instructions:

1. Wash and chop Ajwain leaves and tomato. Also keep all other ingredients ready.
2. Next heat a frying pan. Add in oil, broken red chili, mustard seeds and cumin seeds. 
3. When the mustard seed splutters add in slit green chili and curry leaves. Followed by add in crushed black pepper and turmeric powder. Saute for few seconds.green chili and curry leaves for rasam
4. Add chopped tomato and fry until tomatoes are soft.
5. Add in finely chopped Ajwain leaves and fry until leaves are soft.
6. Add salt, tamarind extract and jaggery. Also add in required water.
7. Bring it to boil. 
8. Serve it with hot rice. 

Ajwain leaves chutney

The aromatic Ajwain seeds are used in adding flavour to a number of desi drinks, curries and even breads like parathas. It is also revered in Ayurveda for its numerous health benefits, you check this link for Ajwain leaves health benefits. But not a lot of people know about Ajwain leaves also are used in culinary.

Ajwain leaves chutney 

• Ajwain leaves – 10 leaves
• Coconut – 1/2 cup (grated) (optional if you want to have it raw chutney)
• Urad dal – 2 tbsp (optional if you want to have it raw chutney)
• Red chilies – 2 (optional if you want to have it raw chutney)
• Green chilies – 2
• Tamarind piece – a tiny piece (a marble size)
• Oil – 1 tsp (optional if you want to have it raw chutney)
• Salt – to taste
• Mustard seeds – 1 tsp(optional if you want to have it raw chutney)
• Curry leaves – few (optional if you want to have it raw chutney)
• Asafoetida– 1/4 tsp(optional if you want to have it raw chutney)

PROCEDURE  –

Raw chutney procedure

1. Clean the leaves and keep in water for few minutes.
2. In mixer jar add green chillies, ajwain leaves, tamarind piece and salt.
3. Grind the chutney using just enough water .

Tempered chutney procedure

1. Clean the leaves and keep in water few minutes.
2. In a pan, heat 1 tsp of oil and add the  urad dal, red chilies and green chilies. Fry them until the lentils turn slightly brown.
3. Now add the cleaned ajwain leaves to the pan and fry it low flame until the leaves wilt a little bit (about 5 minutes).
4. Add the grated coconut and the tamarind piece and give it a quick stir. Turn off the flame and let the mixture cool down.
5. Grind the chutney using just enough water and required salt.
6. Heat a small pan and heat 1 more teaspoon of oil. Add the tempering ingredients and let it fry. Add the tempering to the chutney and mix well.

Serve with idli or dosa!