Paneer Paratha

  Paneer Paratha is a type of stuffed Indian bread and is very popular in the Indian cuisine. Stuffed parathas can be made with several ingredients like potatoes, methi, cauliflower, spinach  etc.

Ingredients:

3 cups of wheat flour
1 cup of water 
1 tbsp  of oil
salt as required

Filling:

1 cup of shredded paneer
1 small piece of ginger
1/2 tsp of garam masala
1/2 tsp of red chilli powder
Handful of coriander leaves
Oil as required
Salt as required 


Preparation:

1. Mix the wheat flour, salt, oil and add water. Knead well enough to make a dough. Keep aside for half an hour.

2. Blend the ingredients for the filling together.

3. Make lime sized balls out of the dough, add the filling to it. Roll it out.

4. In a pan put little oil, fry the paratha on both the sides till it turns golden brown. Serve hot fluffed paneer paratha with raitha or pickle.
                             

Mixed vegetable curry/ subzi/porial

  I am sure we can all relate to a day when we can't make up our mind as to what vegetables will make a good lunch or dinner. In those instances, this recipes will be handy where we can add any available vegetables to fix something yummy! Not only can you overcome your indecisiveness, but also provide a nutritious meal.

Ingredients:

1 small cup of chopped cabbage
1 chopped potato
2 chopped carrot 
1/2 green bell pepper chopped
100 grams of cauliflower
1 large chopped tomato
1 tsp of garam masala
1 tsp of red chilly powder 
1 tsp of  kasoori methi(dried methi leaves)
salt as required

For grinding:

1 tbsp of chopped cashew nuts
2 green chillies
1 tbsp of ginger
2 cloves of garlic
1/4 tsp of turmeric 
1 tsp of red chilly powder


For seasoning:

1 tbsp of butter
2 small pieces of cinnamon
1 piece of cardamom
1 tsp of aniseed
2 cloves


Preparation:

1.Add butter to the skillet and add the butter. Once it is melted add the seasoning. As the nice aroma comes add the chopped vegetables.
2.Saute the vegetables with red chilly powder and salt. Close the lid and allow them to steam for 5 minutes. Add the chopped tomatoes and saute them.
3.Grind the ingredients mentioned in grinding together in to a coarse paste. Now add the ground paste to the skillet.
4.Cook in medium flame till the raw smell disappears. Close the lid and allow it to cook for 10 minutes in simmer flame.
5.Add kasoori methi and garam masala. Allow it to cook for 2 minutes. Mixed vegetable curry is ready. Serve with  roti/ paratha.

 

                              

Bitter gourd fry/ fritters/ pavakkai fry

   My friend's mom shared this recipe a few weeks ago. The bitter taste of karela is reduced as we deep fry the vegetable and the crispiness leaves you craving for more. This is definitely one of the easy and simple recipes. This can be a used as a snack or as a side dish for rice varieties.

Ingredients:

1 Bitter gourd
oil for deep frying
1 tsp of red chilli powder
1 tbsp of besan/ gram flour/chick pea flour
1/2 tbsp of rice flour
salt as required


Preparation:

1.Slice the bitter gourd into 1/2 inch circles.  Add besan, rice flour, red chilli powder and salt to the bitter gourd.

2. Add a tsp of oil and mix well. Preheat the oil in the heavy bottomed vessel ,add the pieces to the pan. Deep fry both the sides till it turns golden brown.

3.Transfer to the plate. Serve with tomato ketchup.

Poori

  Pooris are kids all time favorite tiffin. This is definitely very tasty and really tempting tiffin for everyone. Since it is deep fried, it can make us feel full just with a couple of pooris.

Ingredients:

3 cups of wheat flour
1 cup of water 
1 tbsp  of oil
oil for deep frying
salt as required

Preparation: 

1.1.Mix the wheat flour, salt , 1 tbsp of oil and add water. Knead well enough to make a dough. Keep aside for 20 minutes.
2. Make golf-ball sized balls out of the dough. Roll it out. 

3.Heat oil in the kadai, fry the rolled dough on both sides. Press gently with flat ladle on one side so that poori starts to fluff. Turn to the other side till it golden brown.

 

4.Serve with a side dish like dum-aloo, gravy or pickle.