Veg Paratha with Egg

Ingredients
Wheat flour dough
Onion - 1 medium size chopped
Ginger garlic paste - 1 tsp
Small bunch of chopped spinach leaves and fenugreek leaves
Roasted cumin powder - 1 tsp
Salt and red chilli powder as per taste
Egg - 2

Method
Heat oil in a pan, add onion and saute till it becomes translucent.
Add spinach leaves and fenugreek leaves and cook till it is reduced.
Take it out in a bowl and add ginger garlic paste, cumin powder, salt and chilli powder and half of  beaten egg.
Mix it well.
Roll two chapati. On one spread a spoonful of this mixture and cover it with another chapati. Cook on both the sides. Brush with little egg on top of both the sides of chapati. Serve hot with yogurt or pickle.

Kurdyacha Upma

Ingredients

Kurdiya – 200 gm

Onion –  1 big chopped

Ginger garlic paste – 1 tsp

Tomato – 1 chopped

Red chilli powder – as per taste

Turmeric powder –   ¼ tsp

Roasted cumin powder – 1 tsp

Juice of half lemon

Salt as per taste

Coriander leaves for garnishing

Method

Soak kurdiya in water for 2 hours and then drain the water and keep aside.

Heat oil in a pan, add cumin seed and cook until it splutter.

Add ginger garlic paste and sauté for few seconds.

Add onion and curry leaves and cook till onion turns translucent.  Add chopped tomatoes and cook till it is totally mashed. Now add all the powder masala and fry on a low flame till oil separates.

Add kurdiya to it, mix well. Add juice of half lemon and cover and cook on a slow flame till done.

Garnish with coriander leaves and serve hot.

Grilled Chicken Breast without Oven

Ingredients

Chicken breast – 2

For marination

Yoghurt  - 3 to 4 tbl.sp

Kashmiri chilli powder and salt as per taste

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Juice of half lemon

Salt as per taste

Method

Make few cuts on the chicken breast and  marinate with the ingredients given. Leave it for half an hour or more.

Take a grilled pan, add little oil and cook this chicken breast on a slow flame till done.

Now place the chicken breast in a bowl. Take hot charcoal piece or coconut shell, burn it.

Take a bowl, place this burn piece into it and put 2 to 3 tsp of ghee/butter and 2 to 3 cloves. Place in the chicken bowl and cover it for 2 to 3 minutes. Remove . you will get nice smoky flavour like restaurant. Garnish with onion, tomato, cucumber,  pieces of lemon and corriand er and mint leaves and serve hot.

Soya Bean Dosa

Ingredients
rice - 2 cups
urad dal/black gram dal - 1 cup
soya bean - 3/4 cup
fenugreek seed - 2 tsp
salt - 1 tsp

Method
Wash and soak rice, urad dal and fenugreek seed together and in another bowl soak soya bean for 4 to 6 hours.
Blend this to a fine paste and leave it to ferment for 8 to 10 hours or overnight.
Heat a pan and with the help of a spoon pour one spoon of  batter into the pan and spread it in a circular way. Put little oil on sides.
Remove when ready and serve hot with chutney.

Egg Roll Recipe

Ingredients
Wheat flour dough for making chapati
egg - 2
salt and chilli powder as per taste
few sliced onions
few chopped corriander leaves
chaat masala for garnishing

Method
Make chapati from wheat flour dough and keep aside.
Take two eggs and break in a bowl. Add salt and chilli powder as per taste. Beat the eggs.
Heat little oil in a pan, add eggs to it and cook for few seconds. Turn it and place one chapati on top of it and let it cook turning both the sides till done.
Remove from fire, place few chopped onions, corriander leaves and sprinkle chaat masala on top and serve hot.

Set Dosa Recipe

Ingredients
rice - 1 cup
rice flakes/poha - 1/2 cup
urad dal/black gram dal - 1/4 cup
fenugreek seed - 1/2 tsp
salt as per taste

Method
Soak rice and dal separately for 4 to 5 hours. Add fenugreek seed in dal while soaking. Soak rice flakes separately.
Wash and Blend this in a blender using little water as the batter should be thick.
Let it ferment for 8 to 10 hours.
Keep pan for heating and with the help of a spoon pour the batter on a pan, do not spread it as we want thick, soft and spongy dosa. Pour little oil on the sides.
Remove and serve hot with chutney or sambar.

Tofu Makhani

Ingredients
Tofu - 100 gm

For marination
ginger garlic paste - 1/2 tsp
coriander powder - 2 tsp
red chilli powder and salt as per taste
juice of half lemon


For gravy
cumin seed - 1 tsp
garlic - 2 to 3 flakes
ginger - 1 small piece
cloves - 3
cardamom - 1
cinnamon - 1 small piece
onion - 1 big
tomato - 1 big
coriander seed - 1 tbl.sp
red chilli - 2 to 3
turmeric powder - 1/4 tsp
roasted cumin powder - 1/2 tsp
yogurt - 1/4 cup
paste of 10 to 12 cashewnut soaked in water
kasuri methi - 1 tsp
cream - 1 to 2 tbl.sp
chopped coriander leaves

Method
Cut tofu into cubes and marinate it in the ingredients given for about half an hour.

Shallow fry this in oil and remove it.

In the same pan add oil and little butter and add cumin seed, when they splutter add chopped ginger and garlic and whole cardamom, cloves and cinnamon and  fry it for few seconds. Then add onions and cook till it becomes soft. Then add red chilli and coriander seeds and fry for few seconds. Add tomatoes and cook till soft. Off the flame and let it cool down. Blend it to a fine paste.

Remove the blended paste in the same pan, add yogurt, roasted cumin powder, turmeric powder, salt, paste of cashew nut and let it simmer on a low flame for 2 minutes.

Add fried tofu, mix it and then add crushed kasuri methi, cream and chipped coriander leaves. Serve hot with rice or roti.

Chicken Spinach Pulao

Ingredients
rice - 200 gm
chicken - 250 gm
ginger garlic paste - 2 tsp
cumin seed - 1 tsp
small piece of cinnamon
cloves - 2 to 3
cardamom - 1
bayleaf - 1
onion - 1 big
tomato - 2 medium
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
corriander powder - 3 tsp
garam masala - 1/4 tsp
red chilli powder and salt as per taste
juice of half lemon
chopped corriander leaves
spinach puree of 10 to 12 spinach leaves
ghee or butter - 1 tbl.sp

Method
Soak rice in water for half an hour
Heat two tbl.sp of oil in a pan and add cumin seed, cloves, cardamom, cinnamon, bayleaf and saute for few seconds.  Add onions and fry till golden brown in color. Add ginger garlic paste and saute for few seconds till the raw smell goes. Add chopped tomatoes and cook till it is totally mashed up. Add all the powdered masala, corriander leaves, chicken pieces and saute for few seconds. Add  water double the quantity of rice, juice of lemon and cover and let it boil. Add soaked rice and cook till 75% done. Add puree of blanch spinach leaves, mix well and let it cook.
When it it almost done, add ghee or butter and let it simmer on a low flame till done. Serve hot with salad.

Mushroom Malai

Ingredients
mushroom - 200 gms
onion - 2
green chilli - 2
ginger garlic paste - 1 tsp
puree of one medium size tomato
turmeric powder - 1/4 tsp
red chilli powder
corriander powder - 1 1/2 tsp
roasted cumin powder- 1 tsp
garam masala - 1/4 tsp
yoghurt - 1 tbl.sp
cream - 4 to 5 tbl.sp
salt as per taste
chopped corriander


Method
Heat oil in a pan, add green chilli and saute for few seconds. Add sliced onions and cook till translucent. Add ginger garlic paste and saute for few seconds. Make a puree of tomato and add to it and cook till raw smell goes. Add all the powdered masala and cook for few seconds. Add pieces of mushroom and salt and cook for 2 minutes.
Lower the flame .Mix yoghurt and cream and  add to the masala., cook for a minute. Remove from fire and garnish with corriander leaves. Serve hot with rice or  roti.

Fenugreek Seed Bhaji

Ingredients
Methi seeds - 1 cup soaked in water for 2 to 3 hours
onion - 1 medium
ginger garlic paste - 1 tsp
tomato - 2 medium
turmeric powder - 1/4 tsp
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
corriander leaves for garnishing

Method
Heat oil in a pan and add chopped onions. Cook till it becomes translucent.
Add ginger and garlic paste and saute for few seconds till the raw smell goes.
Then add tomatoes and  cook till it is totally mashed up.
Add all the powder masala and  stir fry for few seconds.
Wash the fenugreek seeds and add to the masala. Add water if needed and cook till soft. Garnish with corriander leaves and serve hot with chapati or bhakri.

Stuffed Spinach Paneer Cheesy Balls

Ingredients
cheese - 2 to 3 tbl.sp
paneer - 50 gm
blanched spinach - 7 to 8 leaves chopped
boiled and grated potato - 1
red chilli powder - 1/2 tsp
roasted cumin powder - 1 tsp
pepper powder - 1 tsp
salt as per taste
pizza base dough

Method
Mix together all the ingredients.
Roll out the pizza base dough with the help of a rolling pin.
Stuff this mixture into the pizza base dough.
Seal  it and leave it for half an hour to rest.
Spread little olive oil on top of it.
Bake it in the oven at 200 degree C for 20 to 25 minutes.
Serve hot.

Garlic Paneer ( Indo chinese recipe)

Ingredients

Paneer/cottage cheese - 100 gms

onion cubes - 2 medium

capsicum cubes - 1

soya sauce - 2 tsp

garlic chopped - 7 to 8

red chilli sauce - 1 tbl.sp

whole red chilli - 2

vinegar - 1 tsp

salt and pepper as per taste

corn flour - 1 tsp dissolved in water

tomato ketchup - 2 tbl.sp



Method

Heat oil in a pan and add chopped garlic and saute for few seconds. See that it deoesn't get burnt and then add red chilli and saute for few seconds.

Add onions cut into cubes and stir fry on a high flame for few seconds. Add soya sauce, vinegar, red chilli sauce, salt and pepper and capsicum and stir fry for few seconds. Add paneer cubes

, tomato ketchup and again gently mix and cook for few seconds.

Add cornflour paste, mix well and cook for a minute till the gravy becomes thick and transparent.

Serve hot.

Paneer 65

Ingredients

Paneer - 200 gm

for marination
rice flour - 1 tbl.sp
corn flour - 1 tbl.sp
all purpose flour - 1 tbl.sp
ginger garlic paste - 1 tsp
green chilli - 2
garam masala - 1/2 tsp
juice of half lemon
salt as per taste
food color

for the masala
onion - 1
ginger green chilli paste - 1 tsp
few curry leaves
yoghurt - 3 tbl.sp
salt as per taste
food color
corriander leaves for garnishing

Method
Cut paneer into cubes
First marinate the pieces of paneer for half to an hour with the ingredients given for marination.
Deep fry or shallow fry in oil and keep aside.
Heat oil in a pan and add onion and saute till it becomes soft.
Add ginger green chilli paste, few curry leaves and saute for a minute. Add yoghurt and stir fry for few seconds. Then add these paneer pieces, little water and cook for two minutes.
Garnish with corriander leaves and serve hot with rice, roti or naan.

Prawns Capsicum Paratha

Ingredients
Prawns - 1/2 kg
capsicum - 2
onions - 2
ginger garlic paste - 1 tsp
tomato - 1
red chilli powder - 2 tsp
coriander powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
coriander leaves for garnishing
Wheat flour dough

Method

Mince prawns coarsely. Heat oil in a pan and fry onions till golden brown in color. Add ginger garlic paste and saute for few seconds. Then add tomato and cook till it is completely mashed up.
Add all the powdered masala and cook for a minute.

Then add minced prawns and chopped capsicum and cook till all the moisture is absorbed.
Garnish with corriander leaves and let it cool down.

Roll out a chapati and stuff a spoon of this masala and cover it. Cook on a tawa by adding little oil or ghee  till it is evenly cooked on both the sides. Serve hot.

Prawns Curry

Tomato Cheese Omelette

Ingredients
eggs - 3
onion - 2
tomato - 1
red chilli powder - 2 tsp
pepper powder - 1/2 tsp
salt as per taste
cheese - to sprinkle
corriander leaves for garnishing

Method
Heat oil in a pan. Add onions and tomatoes and saute till it becomes soft.
In a bowl break 3 eggs  and to it add red chilli powder, pepper powder and salt and mix well. Add onions and tomatoes and again mix well. Heat a pan or flat tava. Put oil about 2 tsp and pour little of these egg mixture. Sprinkle on top cheese and corriander leaves and cook from both the sides till egg is cooked and cheese is melted. Serve hot with roti or bread.

Banjara Gosht

Ingredients
onion - 2
ginger garlic paste - 2 tsp
yoghurt - 1 cup
red chilli powder - 2 tsp
whole red chilli - 2
corriander powder - 2 tsp
roasted and crushed corriander seed - 1 tsp
garam masala - 1/2 tsp
salt as per taste
corriander leaves for garnishing
mutton - 250 gm boiled with stock

Method
Heat oil in a pan and add onions and red chilli and cook till golden brown in color. Then add ginger garlic paste and saute for few seconds till the raw smell goes. Then add all powder masala and stir fry for few seconds. Add mutton pieces and mix well till all the chicken pieces are very well coated.Then add mutton stock, salt and yoghurt. Mix well and cook on a slow flame till the gravy becomes thick. Garnish with corriander leaves and serve hot with rice or roti.

Paneer Veg Pasta

Ingredients
pasta cooked - 300 gms
mixed vegetable - 250 gm
onion - 2
ginger garlic paste - 1 tsp
red chilli powder as per taste
corriander powder - 1 tsp
kasoori methi  - 1 tsp
paneer cubes - 50 gm
cumin seed - 1 tsp
tomato - 3
yoghurt - 3 tsp

Method
Heat oil in a pan. Add cumin seed. when it splutter add onion and cook till soft. Then add ginger garlic paste and saute for few seconds. Add tomato puree and yoghurt and stir fry for a minute. Add all the vegetables and powdered masala and a cup of water. Cover and cook till the vegetables are done.
Add cooked pasta and mix well. Sprinkle kasoori methi on top and let it simmer for few minutes.
Serve hot.

Capsicum In Cashewnut Paste

Ingredients

onion - 1

ginger garlic paste - 1 tsp

red chilli powder - 2 tsp

curry powder - 1 tbl.sp

turmeric powder - 1/4 tsp

garam masala - 1/4 tsp

yoghurt - 2 tbl.sp

juice of half lemon

capsicum - 2

yoghurt - 2 tbl.sp

salt as per taste

paste of 15 cashewnut soaked in water

cumin seed - 1 tsp



Method

Heat oil in a pan, add cumin seed. When it splutters add onions and cook till soft. Then add ginger garlic paste and saute for few seconds, Add yoghurt and all the powder masala and cook for a minute. Add Capsicum and cover and cook on a slow flame till done.

Add cashewnut paste and juice of half lemon and let it simmer on a slow flame till done.

Garnish with corriander leaves and serve hot with rice or roti.

Spicy Potato

Ingredients
Potatoes - 4 boiled and diced
onion - 2
ginger garlic paste - 1 tsp
green chilli - 3
tomatoes - 3 chopped or pureed
few coriander leaves
salt as per taste

dry roast and make powder of
coriander seeds - 1 tbl.sp
sesame seeds - 1 tbl.sp
cumin seeds - 1 tsp

Method
heat oil in a pan and saute onions till soft. then add ginger garlic paste and green chillli and cook for 2 minutes. when done add tomatoes and cook till it is mashed up.then add corriander powder, boiled potatoes, salt and little water. Mix well and let it cook on a low flame for few minutes.
garnish with corriander leaves and serve hot with rice or roti.