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Ajwain is also known as Carom Seeds. These seeds are best for metabolism and works as acidity controller. I made these Ajwain Parathas for the very first time and they turned out amazing and very tasty. These parathas are very easy to make and can be eaten up with any vegetable, dal, chutney of your choice or pickle. You can serve these parathas to your guests as well. I am sure that you all will love this recipe and will enjoy its taste. Ajwain Paratha Ingredients 2 cups whole wheat flour Half cup all purpose flour (maida) 1 small cup ajwain (carom seeds) 1 small cup finely chopped coriander leaves Salt as per taste Water to knead the dough Oil for greasing parathas Recipe Take wheat flour and all purpose flour in a mixing bowl. Add ajwain, coriander leaves and salt as per taste. Mix well. Now start adding little water to form a soft dough. Grease the dough with little oil and let it rest for 10-15 minutes. Make small balls out of the dough. Heat a

Rajma is a popular North Indian dish. Rajma is also known as Kidney Beans. Rajma is usually served with rice in Punjab the dish is commonly known as Rajma Chawal. But Rajma goes well with roti, naan or parathas too. It is made in thick gravy. But today I am sharing a Dhaba style Rajma with you all. I hope you will like this recipe and will appreciate. Rajma Ingredients 2 cups rajma (kidney beans) 2 large tomatoes Half cup coriander leaves 1 large onion 3-4 garlic cloves 1 inch ginger 2 bay leaves 3-4 cloves 5-6 pepper corns Half tsp poppy seeds 1 tsp cumin seeds 2 tsp red chili powder 2 tsp garam masala 1 tsp cumin powder 1 tsp coriander powder Half tsp turmeric powder 3-4 tsp oil Salt as per taste  1 tsp kasuri methi (dry fenugreek leaves) Water Recipe Soak rajma for 5-6 hours. Finely chop tomatoes, onion, coriander leaves and crush garlic. Heat oil in a pressure cooker and add onions to it and cook till they become translucent. Now add