Dal Chawal Ka Paratha
Ingredient
- Rice 1 cup
- Channa dal ½ cup
- Moong dal ½ cup
- Whole cumin seeds 1tsp
- Red chili powder 1tsp
- Fresh coriander fine chopped 1tps
- Green chili fine chopped 1 no
- Fennel seeds powder 1 tps
- Dry pomegranate seeds 2 tps
- Salt to taste
- Paratha dough
- Ingredient
- Wheat flour 2 cup
- Melted ghee 2 tps
- Salt to taste
Method:
- Soak Rice, Moong dal and Channa dal for 20 min. add a pinch of salt in water.
- In pressure cooker Boil the Rice & lentils 3 whistle
- Drain all the water and dry it the mixture, hand mashed the mixture little fine paste
STEP 2
- Take a sauce pan heat the oil. Add carom seeds, when it crackle, add dry mashed mixture of rice and lentils.
- Add all the remaining spices and sauté them for 3 to 5 Minute.
- Add salt to taste and keep the mixture aside to cool down.
STEP 3
- Making paratha dough.
- Combine whole wheat flour ghee and salt in bowl and mix well.
- Add Enough water and knead into a semi stiff dough and keep aside.
STEP 4
- Divide the dough into 6 equal portions and roll a portion of dough of 100mm (4) diameter of circle.
- Place the little stuffing into the centre of the circle.
- Bring together all the sides in the centre and seal Tightly, roll again into the circle 150mm with the little flour.
- Heat the non-stick pan, cook the paratha using a little ghee until golden brown spots appear on both side.
- Serve hot with fresh curd or pickle.
Celebrity Chef Javed Ahmad Michelin Palate Chef Singapore
About Chef Javed Ahmad
Celebrity Chef Javed is working as Culinary Director Maziga modern Indian cuisine / Corporate Chef Punjab Grill Marina Bay Sands, Singapore. He is a third generation chef in his family and cooking flows in his blood. His grandfather was a chef during Pre Independent India. His father late Chef Zafar Ahmad was a prominent Chef in India and was known for his exclusive culinary skill. He worked for Centaur Hotel Juhu Beach in Mumbai as Head Chef Patisserie.
Chef Javed commenced his culinary journey at the ripe old age of 19 years. He has risen right from the bottom of the ladder in last one and half decade of his journey. Through sheer hard work and innovation, he has reached a level that few in his chosen field do. Day by day his popularity is growing manifolds.
Javed began his career with Centaur Hotel in Mumbai, a five star deluxe luxury hotel. He is fortunate to work with Top chefs like Padma Shri Awardee Chef Sanjeev Kapoor, Michelin Starred Chef Manjunath Mural, Celebrity Chef Milind Sovani and Celebrity Chef Harpal Singh Sokhi. He was recognized for his efforts with the Gold Award for the Nestle Young star of the year. Chef Javed has also worked and trained with a variety of noted chefs including Michelin star Restaurant.
His 12 years in Singapore have probably made him the premier exponent of creating unique Indian dishes for the Singaporean palate. He is credited with introducing a variety of firsts to the Singapore market – including Singapore’s first Indian style champagne brunch, the first Ayurveda based menu and a variety of other themed menus.
He has a unique grasp on Indian as well as International cuisines and his special skills lie in making Indian dishes with unique ingredients. His creation of the unique Tandoori Foie-Gras made it to I S Magazine’s list of 50 things to eat before you die.
His constant thirst for learning and perfecting has helped him and Punjab Grill win a variety of awards and accolades from a variety of sources like restaurant association of Singapore, Time Out, Wine & Dine Magazine, Wine and Cuisine Asia, Peak Magazine, Sphere Culinary Challenge to name just a few. For Chef Javed “Life is an ever changing journey of learning and creating “and he has just started his journey.
Editor in Chief : Mewati SItaram
