Green Onion Bhuji

Ingredients

• Bunches of green onions with leaves-4 small
• Eggs-4 small
• Chilli powder-1 teaspoon
• Turmeric powder-1/2 teaspoon
• Salt-as per taste
• Oil-for fry

Method
Clean the green onions and cut the onion bulbs from the green leaves. Chop the bulbs finely and Chop the leaves finely. Keep aside Take oil in a wide mouthed pan and sauté the chopped onion bulbs for some time till they become soft. Add the chopped leaves and mix well. Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft. After the leaves get cooked thoroughly, add chilli powder and turmeric powder. Mix well. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Add salt Serve piping hot.

Aloo Parathas

Ingredients

• Flour-1 kg
• Boiled potatoes-1/2 kilo
• Grated cheese -3 spoonful
• Grated onions-2
• Finely chopped chillies-2
• Coriander leaves /dhania powder-as per taste
• Turmeric powder-1/4 tbsp
• Salt- as per requirement-
• Water- a little warm

Method
First mix onions, chillies, chopped coriander, cheese spread, and the powders well, without wasting the juices from the onions and set aside for 5-10 minutes. Then mash the potatoes into this in hot condition into a very smooth paste. Now add the flour a little at a time, and knead into a smooth paste. Add water if necessary. Now set this aside for an hour and then roll out the parathas and cook in preheated nonstick Tawa. Serve with tomato chutneys, pickles and tomato ketchup.