Chef Vinod. https://chefvino.webs.com/apps/photos/ Chef Vinod. Pre- Prepration Getting ready to make Sardine fish curry and Potato-Stuffed Parantha. https://chefvino.webs.com/apps/photos/photo?photoID=122426783 122426783 Chef Vinod. Busy in composing Recipes for his cooking classes. https://chefvino.webs.com/apps/photos/photo?photoID=122426784 122426784 Paranthas Making Paranthas. Ingredients: ( 4-6 Serves)-21/2 cups whole wheat flour,1cup ghee/butter for basting,5tsp.oil,salt to taste,11/4 water, more or less. Method: sieve the flour and add salt in to a bowl. Add water slowly, and knead. Mix in 2tbsp. soft ghee and knead to a smooth dough. Rest for 15-mins. at kitchen counter. Divide in to equalportions and make in to balls. Dust with flour,cover and keep aside for other 5-mins. Press the ball of dough and roll out. Apply little ghee to the surface and fold over. Apply a little oil to folded surface and fold over again. Roll out the triagle with a rolling pin. Heat a Tawa/flat gridle and apply little ghee to surface. Place parantha on th tawa and cook for a few mins.Coat with little ghee and turn over and cook on the other side at medium to heat. https://chefvino.webs.com/apps/photos/photo?photoID=122426785 122426785 The Famous Dabba OF Chef's VINO Life. Butter Chicken https://chefvino.webs.com/apps/photos/photo?photoID=123204216 123204216 My Mom's Recipe Palao Tomato, cauliflower and peas, rice palao https://chefvino.webs.com/apps/photos/photo?photoID=123204435 123204435 https://chefvino.webs.com/apps/photos/photo?photoID=123313322 123313322