Cilantro (dhaniya) Chutney

This is one of my favorite chutneys because it's so versatile. You can eat it with so many snacks like, poha, fritters , as a spread for sandwiches or as a sauce with tandoori chicken. Here is the simplest chutney

recipe.

Ingredients:

1 bunch cilantro
1 clove of garlic
3 green chilies
2 tbsp yogurt
juice of 1 lime
salt to taste

Method:

1.  roughly chop cilantro , garlic , green chilies and drop them in a blender.
2. Add lime juice and salt in the blender.
3. blend till everything is a fine paste.
4. Add yogurt and blend again.
5. Serve with any snack. Enjoy !

Alu Parantha

Alu parantha is any punjabi's favorite breakfast. Here's the recipe.

Ingredients:

2 potatoes, boiled and mashed
1/4 onion, finely chopped
2 green chilies, finely chopped
1 tsp of carom seeds (ajwain)
2 tsp garam masala
1 tsp red chili powder
salt
5 tbsp ghee
Roti dough

Method:

• Mix well onions, green, chilies, carom seeds, garam masala , red chili powder and salt with the mashed potatoes.     

• Make a small ball out of roti dough and roll it into a circle. 
• apply about 1/4th tsp of ghee to the dough circle and place 1/4th of the alu paste on the dough.    
  
• close the dough circle so that it is stuffed with the alu paste. 
• roll it out gently with the help of some dry flour
• heat a flat griddle and place the rolled parantha on it. let it cook on both sides by applying ghee until it becomes golden brown
• serve with achar and yogurt. enjoy !