Methi Paneer Paratha

Ingredients
a bunch of fenugreek leaves
ginger garlic paste - 1 tsp
tomato chopped - 1 small
green chilli - 2
roasted cumin powder - 1/2 tsp
paneer/cottage cheese - 100 gm
salt as per taste
wheat flour dough

Method
Heat oil in a pan. Add ginger garlic paste and saute for few seconds. Then add chopped tomatos and green chillies and cook till tomatoes become soft.Add finely chopped fenugreek leaves, roasted cumin powder and salt and cook for few seconds. Then add paneer and mix well and cook till the mixture becomes dry.

Take a wheat flour dough. Roll it with a pin and put a tsp of stuffing into it and again seal it.
Roll it again with the help of rolling pin and cook on a pan till both sides are cooked well. Add butter or oil while cooking. Serve hot with pickle or yoghurt.

Simple Chocolate Cake

Ingredients
maida/all purpose flour - 125 gm
powdered sugar - 250 gm
oil - 1/2 cup
milk - 1/2 cup
butter milk - 1/2 cup
a pinch of salt
vanilla essence - 1/2 tsp
cocoa powder - 3/4 cup
baking powder - 1 1/2 tsp
baking soda - 1 1/2 tsp
hot boiling water - 1/2 cup
eggs - 2

Method
Sieve together all the dry ingredients and keep aside. In another bowl take eggs, oil, milk, butter milk and whisk it well. Then gradually add dry ingredients to it and repeat till done. In the end add little boiling water and whisk well for a second.
Grease cake pan with butter and dust it with cocoa powder. Pour these mixture on it and bake in a preaheated oven at 180 degree centigrade for 30 to 40 minutes.

Paneer Bread Roll

Ingredients
Paneer/cottage cheese - 100 gm
onion - 1
ginger garlic paste - 1 tsp
corriander powder - 1 tsp
cumin seed - 1 tsp
tomato ketchup - 2 tsp
red chilli powder and salt as per taste
few corriander leaves
few bread slices

Method
Heat oil in a pan, add cumin seeds. When it splutters add onion and saute till it becomes soft. Then add ginger garlic paste and saute for few seconds till the raw smell goes.
Add corriander powder, chilli powder, salt, paneer and tomato ketchup and mix well.
Cook for few minutes till it becomes dry.
Take bread slices.Roll it flat with the help of a pin. Put this stuffing about one spoon and roll it tightly. Deep fry in oil till golden brown and serve hot.

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.

Vegetable Pulao Recipe

Ingredients
1/2 kg of rice soaked in water for half an hour.
onion - 1 big
ginger garlic paste -2 tsp
tomato - 3
corriander powder - 1tsp
cumin powder - 1 tsp
cumin seed - 1 tsp
bay leaf - 1
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
red chilli powder and salt as per taste
juice of half lemon
mixed raw vegetable - 250 gm
few corriander and mint leaves for garnishing
water - double the quantity of rice for cooking


Method
Heat oil in a pan along with ghee/butter. Add cumin seeds. when it splutter add bay leaf and then onions and saute till it turns golden brown in color. Add ginger garlic paste and saute till the raw smell goes, then add tomatoes and saute for few minutes.
Add all the powder masala and mixed vegetable and stir well. Cook for few minutes and then add water double the quantity of rice. Add juice of half lemon and corriander and mint leaves and leave it to boil.
When it starts boiling add  rice and cook on a medium flame till done. Keep on stirring in between till done.
Serve hot with pickle and raita.