Cheesy Spinach Roll

Ingredients
for the dough
wheat flour - 1 cup
oats - 1/2 cup
paste of 7 to 8 spinach leaves
salt - 1/2 tsp

For the stuffing
chopped vegetables like capsicum, spring onion, mushroom and carrot
freshly crushed pepper
cloves of 5 to 6 garlic crushed
salt as per taste
mayonaisse to spread
grated cheese

Method
make a dough with the given ingredients by adding little water. Roll chapati with the help of rolling pin and cook in a flat pan.
In anoather pan, add little oil and butter and add 4 to 5 garilic crushed and saute for few seconds. Add a tsp of crushed pepper and saute for few seconds.
Add chopped vegetables like mushroom, carrot, capsiucm, spring onion . Mix well and cook till it becomes dry. Add salt as per taste. When cooked, off the flame and add cheese to it.
In a chapati, spread mayonaisse and then cooked vegetables. Roll it tightly and then cut in into half. Serve .

Cheesy Garlic Yogurt Dip

Ingredients
yogurt - 2 tbl.sp
mozzarella cheese - 2 to 3 tbl.sp
crushed garlic - 5 to 6
salt and pepper as per taste
few bread slices
butter - 2 tbl.sp

Method
Heat two tbl.sp of butter till it melts. Take it out in a bowl and let it cool down. To it add 2 to 3 tbl.sp of mozirella cheese, crushed garlic, a tsp of oil, salt and pepper. Mix well Add two tbl.sp of yogurt to it. Mix well. Take bread slices. Cut into rectangle pieces. Toast it on a pan till crispy. Serve with  yogurt dip.

Green Peas Kotimbir Vadi

Ingredients

Green peas – 1 cup

Chickpeas flour – 1 cup

Bajra flour – ½ cup
Rice flour - 1 tbl.sp

Ginger garlic paste – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Sesame seeds – 2 tbl.sp

Ajwain/carom seeds – 1 tsp

Baking soda – ½  tsp

Asafoetida –  1/4 tsp

Small bunch of coriander leaves

Juice of half lemon

Salt as per taste

Method

Take fresh green peas and coarsely make a paste of it.

Mix all the ingredients given and add water to it. Make a batter which should not be too thin or thick.  Take a greased plate and pour this mixture into it.

Steam it for 10 to 15 minutes. Prick it with a knife. When it comes out clean, it means it is cooked.

Off the flame and let it cool down.

Cut into desired shape and shallow fry in oil. Serve hot with chutney or tomato sauce.

Chatpata Chana

Ingredients
Chana/whole gram/chickpeas - 250 gm
Cumin seed - 1 tsp
Ginger green chilli paste - 1 tsp
turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp
Salt as per taste

For chutney
Few coriander and mint leaves
Garlic cloves - 1
Green chilli - 1
Small piece of tamarind

For Garnishing
Few chopped onions and tomatoes
Few chopped mint and coriander leaves


Method
Soak whole gram in a bowl for 3 to 4 hours and then pressure cook it by adding little salt till it becomes soft.
Blend the ingredients given for making chutney.

Heat one tbl.sp of oil in a pan and  add cumin seed. When it splutters, add ginger green chilli paste and saute for few seconds till the raw smell goes.

Add cooked chana and all the powdered masala and salt. Mix well and cook till the gravy becomes dry.

Remove in a bowl. add chutney to it and mix it well. While serving garnish it with onion, tomatoes, mint and coriander leaves.

Baked Cheese Pizza

For making pizza dough
All purpose flour - 3 tbl.sp
Wheat flour - 2 tbl.sp
Dry yeast - 2 tsp
Little sugar and salt
Lukewarm water

To spread
Mozzarella cheese
Cheddar cheese
Chopped onion/onion powder
Garlic powder
Salt and pepper as per taste


Method
In a bowl, take two tbl.sp of lukewarm water and to it add dry yeeast, salt and sugar and leave it till it becomes frothy.
Mix with the flour and knead it to a soft dough. Cover and keep in a warm place till it doubles in size.

With ther help of a rolling pin, roll two chapatis and  on one spread all the ingredients given.

Cover with other chapati. Keep a round cup in the centre and make cut on sides as shown in video. Roll it and then place it in a baking dish and bake it for 10 to 12 minutes till cooked.

How To Make Soft Idli With Chutney Recipe

Ingredients
For making idli
Rice - 1 cup
Parboiled rice - 1 cup
Black gram dal/urad dal - 1/2 cup
Cooked rice - 1 cup
Fenugreek seed - 1 tsp
salt - 1 tsp


For making chutney
Daliya/roasted gram dal - 1 cup
Coconut - 1 tbl.sp
Green chilli as per taste
Garlic cloves - 1
Tamarind pulp - 1 tsp
salt as per taste

For tempering
Mustard seed - 1 tsp
Few curry leaves

Method
For making idli
Wash and soak all the ingredients except cooked rice in water for 3 to 4 hours and then blend it coarsely by adding cooked rice.

Cover and let it ferment for 8 to 10 hours or overnight.

When it ferments, pour spoonful of batter into idli maker mould and steam it for 10 to 12 minutes.

Make a chutney by adding all the ingredients and temper it with mustard seed and curry leaves.

Serve with idli.

Fried Crispy Schezwan Paneer

Ingredients
refined flour/maida - 2 tbl.sp
corn flour - 1 tbl.sp
soya sauce - 1 tsp
red chilli sauce - 1 tsp
schezwan sauce - 3 to 4 tsp
salt and pepper as per taste
water for making batter
paneer cubes - 10 to 12
capsicum and onion cubes


Method
Cut paneer into cubes and chop capsicum and onion into squares and keep aside.
In a bowl take all the ingredients given, add water and mix well and make a thick batter.
Add paneer, onion and capsicum, mix well and let it marinate for half an hour.
Take tooth pick and insert onion, then paneer and then capsicum and fry in oil.
Serve hot with schezwan sauce.

Stuffed Cone Bread

Ingredients
for making dough
refined flour - 1 cup
wheat flour - 1 cup
oats - 1/2 cup
yeast - 1 tbl.sp
salt - 1/2 tsp
sugar - 1/2 tsp
few nigella seed and sesame seed

For the stuffing
soya paneer/tofu - 200 gm
onion - 2 medium size chopped
cumin seed - 1 tsp
ginger garlic paste - 1 tsp
turmeic powder - 1/4 tsp
roasted cumin powder - 1 tsp
corriander powder - 2 tsp
curry powder - 1 tsp optional
garam masala - 1/4 tsp
juice of half lemon
salt and red chilli powder as per taste
Few choppped methi/fenugreek leaves



Method
Take lukewarm water and add dry yeast and salt and sugar and mix well. When it becomes frothy, add to the flour. Add little more water and knead to a soft dough. Let it rest till it doubles in size.

For the stuffing
Heat little oil in a pan, add cuminseed. When it splutters add onions chopped and cook till soft. Add ginger garlic paste and saute for few seconds till raw smell goes.
Add all the powdered masala, crumbled tofu,juice of half lemon mix well and let it cook for few seconds.
Then add methi leaves and cook till it becomes dry.

Take any cone mould or even ice cream mould. Roll the dough into long thick and start wrapping round the mould. Bake it in a preheated oven at 180 degree celcuius for 20 to 25 minutes. Remove and put the stuffing inside and serve hot.

Creamy Garlic Mushroom Toast

Ingredients
onion - 1 medium
garlic flakes - 2 to 3
mushroom - 1 cup
salt and pepper as per taste
dry thyme - 1/2 tsp
cream - 2 tbl.sp
lemon juice - 1/4 tsp
cheese
bread slices

Method
Add one tbl.sp of butter and olive oil. When heated add chopped garlic and saute for few seconds but not to brown it and then add onions and cook till it becomes translucent. Add one cup of chopped mushroom, salt and pepper and thyme and cook till gravy becomes complete dry. Mushroom itself will release water and cook in it.  Remove in a bowl add cream and lemon juice and grated cheese.. Mix well.
Take bread slices and spread this mixture on it and bake in oven at 180 degree celcius for  10 to 15 minutes.

Paneer Sandwich

Ingredients
mozzarella cheese - 2 to 3 tbl.sp
salt and pepper as per taste
chopped corriander leaves
paneer/cottage cheese slices
refined flour to make a paste
bread crumbs for coating

Method
Grate mozirella cheese and add salt, pepper and corriander/parsley leaves to it.
make a paste of refined flour and add salt and pepper and mix well.
Make slices of paneer and stuff inside two paneer, mozzarella cheese. Dip in refined flour batter and coat it with bread crumbs. Shallow fry in oil and serve hot.

Fried Crispy Eggplant

Ingredients
Eggplant - 1 big
refined flour - 1 cup
roasted cumin powder - 1 tsp
chilli powder and salt as per taste
water for making the batter
bread crumbs for coating

Method

Make thick round slices of eggplant and keep aside. Make a thick batter of refined flour, cumin seed chilli powder and salt and water. Dip the slices in the batter  and coat it with bread crumbs and deep fry in oil. Serve hot with ketchup

Grilled Lemon Potato

Ingredients
potato - 2 to 3
olive oil - 1 to 2 tsp
chilli powder - 1 to 2 tsp
pepper powder and salt as per taste
half of lemon
chopped corriander leaves

Method
Take a bowl and add sliced potato and all other ingredients. Mix well and let it marinate for an hour or two.
Put it in a aluminium foil and grill it in an oven for 15 to 20 minutes.

Green Peas Tikki

Ingredients
for the stuffing
Green peas boiled - 150 gm
freshly grated coconut - 2 to 3 tbl.sp
green chilli chopped as per taste
ginger garlic paste - 1 tsp
chaat masala - 1 tsp
chopped corriander leaves
salt as per taste
juice of half lemon

chickpeas flour /besan - 3 tbl.sp
yoghurt - 1 tbl.sp
red chilli powder - 1 tsp
cumin seed - 1 tsp
salt as per taste

Method
Heat oil in a pan and add green chilli and saute for few seconds then add ginger garlic paste and again saute for few seconds.
Add freshly grated coconut, green peas boiled, chaat masala, salt and juice of half lemon. Cook till it becomes dry. Mash green peas while cooking. leave it aside to cool.

In another bowl take besan flour, yoghurt, red chilli powder, cumin seed and salt and make a stiff dough. Keep aside for few minutes.

With the help of rolling pin roll small rotis and put one spoon of the stuffing and cover it and make it flat. Deep fry in hot oil and serve hot with ketchup.

Vegetable Stuffed Idli

Ingredients

Idli batter

onion - 1

capsicum - 1

carrot - 1

potato - 1

green peas - 100 gm

french beans - 10 to 12

few curry leaves

grated ginger - 1 tsp

green chilllies as per taste

mustard seed - 1 tsp

turmeric powder - 1/4 tsp

salt as per taste



Method

Chop onion, french beans and capsicum. Grate carrot  and potato.

Heat oil in a pan and add mustard seeds. When it splutters add green chillies, few curry leaves and

grated ginger and saute for few seconds.

Then add onion and cook till it becomes translucent.

Add all the vegetables, salt and turmeric powder and mix well. Put little water and cover and cook

till it becomes dry.

Remove from fire

Take idli mould and grease it with oil. Pour one tbl.sp of idli batter and then one tbl.sp of cooked

vegetable and then again top it with idli batter. Steam it for 15 to 20 minutes.

Remove and serve hot with chutney.

Chilli Paneer Pockets

Ingredients
onion - 1
cumin seed - 1 tsp
ginger garlic paste - 1/2 tsp
paneer/cottage cheese - 200 gms
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
red chilli powder and salt as per taste
half of lemon
few corriander and mint leaves
chaat masala - 1 tsp
few bread slices

Method
Heat oil in a pan and add cumin seeeds. When it splutters add ginger garlic paste and saute for few seconds. Then add onion and fry till soft. Mash paneer and add to it along with all the other ingredients except bread.
Cook for two minutes and let it cool down.
Take bread slices. Wet it with little water and spread one tbl.sp of paneer masala and cover it with another bread slice. Deep fry or shallow fry it  and serve hot with ketchup.

Papad Roll

Ingredients
masala papad
onion - 1
potato - 1
paneer - 100 gm
turmeric powder  1/4 tsp
red chilli powder and salt as per taste
roasted cumin powder
chaat masala - 1 tsp
few chopped corriander leaves

Method
Boil and mash potato. Heat oil in a pan add onion and cook till translucent. Add mashed potato, paneer, turmeric powder, red chilli powder, roasted cumin powder, chaat masala, corriander leaves and salt and cook on a slow flame for few minutes. Remove from flame and let it cool down.
Take papad, dip in water, remove it and put one tablespoon of the stuffine. Fold it and deep fry in oil. Serve hot with ketchup.

Stuffed Paneer Masala Pav

Ingredients
Ladi pav - 4


for stuffing
onion - 1
capsiucm - 1 big
garlic flakes crushed - 4
corriander powder - 1 tsp
cumin powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
red chilli powder and salt as per taste
juice of half lemon
few corriander leaves
paneer crumbled

Method
Heat one tbl.sp of oil in a pan and add onion and crushed garlic. Sauute it till onion becomes soft. Then add chopped capsicum and all the powdered masala, salt and paneer crumbled. Cook for 2 to 3 minutes. Add lemon juice and corriander leaves and mix well and remove from fire.

Heat pan, toast pav/Indian bread on both the sides and slit into half. Fill one tbl.sp of stuffing and serve hot.

Vegetable Mayonnaise Sandwich

Ingredients
few slices of bread
cabbage grated - 1 cup
carrot grated - 1 cup
capsicum chopped - 1 cup
sweet chilli sauce - 1 to 2 tbl.sp
mayonnaise - 2 tbl.sp
salt and pepper as per taste

Method
In a bowl mix all the ingredients given. In a pan toast bread using butter or ghee.
Spread this mixture on the bread and cover it with another bread.
Cut into half and serve.

Italian Cheesy Veg Bread

Ingredients
Pizza dough
crushed garlic - 4 to 5
corn - 1 cup
spring onions - 1 cup chopped
red pepper - 1
green pepper - 1
yellow pepper - 1
cream cheese - 1 tbl.sp
salt and pepper as per taste
mozirella cheese to sprinkle

Method
Heat one tbl.sp of oil. Add garlic and saute for few seconds. See that it doesn't change its color. Add all the vegetables and stir fry for a minute and then add cream cheese, salt and pepper and cook till all the masala is completely dried.
Take pizza dough, roll into small rotis and put this masala on it. Sprinkle cheese on it and bake in a preheated oven at 180 degree celcius   till the base is cooked and chesse  is melted. Serve hot.

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.