Delicious Rasoi "Let's play inside kitchen"

I am presenting schezwan parantha in madhubani landscape in my own way of presentation . Lot of veggies are there in this parantha along with schezwan sauce means spicy and delicious. Ingredents- 1 cup spinach dough 1/2 cup beetroot dough 1/2 cup carrot dough Filling--- 1/2 cup chop onion 1/2 cup moong 1/2 cup paneer 1/2 cup red, yellow and green capsicum 1 green chilli 2 tsp ginger garlic paste Coriander leaves Salt 2 tsp schezwan sauce 1 tsp red chilli powder Haldi 1 tbsp oil Jeera Oil for making parantha For landscape--- Dill leaves Curry leaves Sprinkles Grated carrot Grated radish Black grapes Method---- First I make three dough's by making puree of spinach,beetroot and carrot along with salt, jeera and water. Heat oil in pan add jeera When splutter add ginger garlic paste saute and add onion Saute onion and add green chilli And three bell peppers cook them little Add moong and cook then lastly add paneer and mix all of them Then add spices ...

After dinner or lunch our bikaneri log use to take paan. All of the sudden it flashed in my mind that what will happen if I make paan parantha.now a days when we are making paan rasmalai, paan moouse, paan icecream, paan cake list is unending then why we can not make paan parantha. Pesh hai gulkand paan parantha. Ingredents- 3 paan 2 tbsp gulkand 1 tsp fennel seeds 1 tsp mishri 10 rose petals 1 cardmon Rose petals and silver foil for garnish Method---- Take all ingredents  in mixer and grind them in paste Take normal dough and roll dough. Cut it in disc with small cutter We required two discs Make small hole with cutter on one disc Then cover one disc with paan filling ,leave sides Cover with other and prick sides with fork In center where is hole cover with flour and make parantha Fry it with ghee or oil Our parantha are ready Garnish Them with rose petals,silver foil ,mishri and cherries Sprinkle badam and pista.