• kneading dough
• Take 2 to 2.25 cups flour, ½ tsp salt, 1 tsp ghee or oil in a mixing bowl.
• Pour about ½ cup water first.
• Mix and begin to knead. Add more water if required and knead to a smooth soft dough. Overall I added 2/3 cup water.
• Cover and allow the dough to rest for 20 to 30 minutes.
• Making stuffing for paneer paratha
• Meanwhile while the dough is resting, prepare the stuffing. Grate 200 grams of paneer.
• Add 1 or 2 finely chopped green chilies, 1/2 tsp dry mango powder, 1/2 tsp punjabi garam masala or garam masala powder, 1/2 tsp red chili powder and 1/2 tsp salt.
• You can add more of the salt, red chili powder or dry mango powder if you prefer.
• Mix everything well so that the spice powders are uniformly mixed with the grated paneer.
• Rolling paneer paratha
• Pinch two small balls from the dough and roll them in your palms to make them even.
• Dust some flour on the dough balls.
• With a rolling pin (belan), roll the dough balls to a circle of about 4 to 5 inches in diameter.
• Place the paneer stuffing on one of the rolled rounds keeping one inch space around the circumference.
• Cover with the other rolled dough and press the edges well.
• Sprinkle some flour and roll the stuffed paratha to a circle of about 6 to 7 inches in diameter.
• Making paneer paratha
• Heat a tava and then place the rolled paratha on it. The tava should be hot. To check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. If the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.
• Flip when one side is partly cooked. About 1/4 cooked.
• Apply ghee on this side with a spoon. Turn over and flip.
• Let the ghee side get cooked now. Spread some ghee on the top. flip again.
• Press the paratha edges with a spatula so that the edges are cooked.
• Flip once or twice till the paratha has golden spots and is evenly cooked.
• Place them in a roti basket or casserole.
• Place some butter on top. spread the butter on the paratha.
• Wipe the excess flour if any, with a cotton kitchen napkin. So that the browned whole wheat flour does not stick to the parathas.
• Make all paratha this way on the tawa (griddle).
• Keep on stacking them in the roti basket or casserole. Spread some butter on each paratha while stacking them.
• If not stacking them, then serve paneer paratha hot with some fresh yogurt and butter.

• Preparation for kovakkai fry recipe
• First rinse 250 grams ivy gourds (tindora or tendli) very well in water. drain the excess water.
• Then thinly slice of the top and bottom ends and discard them. slice the ivy gourds vertically in four parts. you will need 2.5 cups sliced ivy gourds.
• Making kovakkai fry
• heat 2 tablespoons oil in a heavy and thick bottomed kadai.
• an iron kadai works best for this recipe. if using mustard oil, then let it come to its smoking point and then add tendli.
• keep the flame to a low and add the sliced tindora (ivy gourds).
• mix very well with the oil.
• on a low flame begin to cook the tindora. keep stirring after 3 to 4 minutes.
• saute till the tindora is half done. you will see the edges getting light golden on the tindora when they are half cooked.
• now add the spice powders - ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder and 1 pinch asafoetida (hing).
• mix the spices very well with the tindora.
• add salt as per taste.
• mix well and continue to saute on a low flame till the tindora becomes golden, slightly crisp and is cooked well. stir after 3 to 4 minutes.
• saute till the tindora is cooked well.
• lastly add ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder and 2 tablespoons chopped coriander leaves
• mix well and switch off the flame.
• serve kovakkai fry hot or warm with chapatis or with dal-rice or curd rice or sambar-rice.
• "

• Mix 1 part (16gms) NutriBarn Keto Diabetic Weight Loss Flour with 1 part of water
  16 grams Nutribarn Keto Flour, 16 ml Water
• Add a pinch of salt and knead into a dough. Cover and set aside for 10 mins.
  Salt
• Use dry NutriBarn Keto Diabetic Weight Loss Flour for dusting when rolling the chapatis.
• For best results, add fresh cream or malai while kneading and roll the chapatis as thin as possible
  1/2 tsp fresh cream

Cooking Instructions

• Brew your favorite cup of black coffee or tea or use instant coffee with 240ml of water.
• Add 2 tablespoon of unsalted butter and 1 tablespoon of Cold Pressed Extra Vergin Coconut Oil into a deep container
• Add the hot brewed tea/coffee to the container
• Using a hand-mixie pulse the blender 2-3 times or till the time the water and fat is completely blended.
• Add you favorite sweetener or have it unsweetened. Consume hot.