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Indian methi paratha...

INGREDIENTS- 3 cups wheat flour 1-2 cup methi leaves / fenugreek leaves finely chopped 1/2 cup curd / yogurt fresh ½ tsp turmeric 1 tsp ginger paste Garlic to taste. ½ tsp red chili powder 1 tsp cumin powder salt to taste ½ tsp carom seeds / ajwain 2 tsp oil water as required to knead dough 4 tsp oil / ghee for roasting METHOD- In large mixing bowl take wheat flour and chopped methi leaves. also add 1/2 cup of curd. curd helps to remove the bitterness of methi leaves. additionally, add spices and salt to taste. add 2 tsp of oil and combine well. additionally, add some water and knead the dough. cover with moist cloth and rest for 35 minutes. now pinch a medium sized ball dough, roll and flatten it. also dust with some wheat flour. roll to 6 inches using rolling pin. additionally, grease with ghee or oil bundle it up and flatten to ball. further roll it in a thick circle like paratha. now on a

Mexican rice...

INGREDIENTS - 2-3 tablespoons vegetable oil 1-2 cup uncooked long-grain rice 1 teaspoon garlic salt 1 teaspoon ground cumin 1/2 cup chopped onion. 1 cup tomato sauce 1-2 cups chicken broth METHOD- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until it become golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 25 to 30 minutes. Fluff with a fork And then enjoy the Mexican delight...

Mexican brownie...loved it..

INGREDIENTS- For brownies 5 ounces unsweetened chocolate, chopped 1/2 cup unsalted butter 1- 1/4 cups (packed) golden brown sugar 1/2 tablespoon ground cinnamon 1/4 teaspoon salt 3-4 large eggs 1-1/2 teaspoon vanilla extract 3/4 cup flour 1-2 cup milk with chocolate chips (about 7 ounces) For brown sugar topping 1 cup golden brown sugar 1/4 cup cream 1-2 tablespoon unsalted butter 3/4 tablespoon vanilla extract 1 cup sliced almonds. METHOD- Make brownies: Preheat oven to 325°F. Line 6-7-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 6 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 3 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface.

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