Pammi's anardana paratha(stuffed paratha with pomegranate seeds and potatoes)

Ingredients:

For the dough:
Flour---2cups
Dahi/curd---2tbsp
Salt----a pinch
Aniseeds-1/2tsp
Oil---1/tsp

For the filling :

Potatoes--1(boiled and mashed)
Pomegranate seeds-1/2cup
Salt-- to taste
Chilli powder-1 tsp

Procedure:

Mix all the ingredients well to make a smooth dough by using little warm water from time to time and set aside this

dough for a couple of hours.Meanwhile mash the boiled potatoes in a a bowl and add the remaining ingredients and

mix well. Now,make small balls out of the dough.Take 1 ball ,press and puta little amount the stuffing in the middle

and again shape it into a ball.Continue doing the same with each of the balls.Now roll out parathas out of it.Add

ghee in a pan and fry the parathas till golden brown.Serve hot with dal makhani.

Hot and spicy fish

Hot and spicy fish
ingredients:
1.giant catfish(aar maach/ari fish)-4 pisces
2.onion-1(chopped)
3.turmeric powder-1/4th tsp
4.red chilli powder-1 tsp
5.salt to taste
6.mustard oil-2tbsp
7.green chillies-4
8.coriander leaves ffor garnishing

procedure:
Marinate the fish with salt and turmeric powder for 15 mins.Now heat mustard oil in a pan and fry the fishes lightly and keep them aside.Now,to this oil,add the chopped
onions and saute until they turn golden.Add turmeric powder,red chilli powder and salt and sprinkle little water.Saute for 2-3 mins.Now add 2tbsps of water and add the
fried fish and simmer for 5 mins.Transfer the cooked fish in a serving dish and garnish with chopped coriander leaves and slit green chillies.Serve with steamed rice.

Modak

Ingredients:

For the Cover :

• rice flour-1 cup
•  ghee-1 tsp
•  water-1 cup
• oil-1/2 tsp
• salt-a pinch 

For the Filling :

• 2 cups shredded fresh coconut
• 1/2 tsp. cardamom powder
• 1 tsp. roasted poppy seeds
• 1 cup jaggery (Gur) or Sugar

Procedure:

     Bring the water to a boil and add oil into it for the outer covering. Take off heat. Now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.  When cool, knead it well into dough with a smooth finish. Now take the coconut and Jaggery / sugar in a heavy-bottomed pan for the stuffing. keep on low flame with stirring. Stir and take off heat. The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough. Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough. Fold the edges tapering to the centre. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it. Place the sifter in a steamer and cover. Steam for about 15 minutes. Use a big size saucepan or pressure cooker if you don't have a steamer. Do not put the whistle if you use the pressure cooker.