Stuffed Paneer Parathas

Ingredients

2 cups grated paneer

1 finely chopped onion

1 chopped green chili

1 tsp red chili powder

1/4 tsp turmeric powder

1 tsp coriander powder

1/2 tsp dry mango powder

1 tsp cumin seeds

Salt

Butter/oil

Method

Make dough out of the whole wheat flour just as you would do for rotis

Heat oil in a wok, add the cumin seeds and let it sizzle. Add the chopped onions and chilies and sauté till the onions turn slightly brown. To this, add the grated paneer with the spice powders and stir for 2-3 minutes

Once the stuffing mixture is cooked, take off the heat to cool

Take a medium sized chapatti, add the stuffing, make a ball and roll it slightly

Cook the paratha on a pre-heated tawa, turn it and pour a tbsp of oil or butter

Spread it on the paratha and cook over low heat. Turn the paratha again and cook on a low heat till golden brown

Serve the hot paneer paratha with pickle or curd

Chocolate Pudding

Ingredients

3 cups milk

2 tbsp corn flour

3 tbsp cocoa powder

6 tbsp sugar

1/2 tsp vanilla essence

Finely chopped almonds

Method

Mix all the above ingredients together on fire till the mixture becomes slightly thick.

Keep stirring the mixture to avoid lumps.

Pour the mixture into dessert bowls,leave it to cool and refrigerate.

Serve chilled topped with nuts.

Spicy Stir-Fried Aubergines

Ingredients

10 small aubergines, quartered

1 onion,sliced
2 tomatoes, chopped
2 green chillies, chopped 1 tbsp ginger garlic paste
1/2 tsp cumin seeds
1/4 tsp dried mango powder

1/2 tsp coriander powder
1 tsp red chilli powder
1/4 tsp turmeric powder
salt
oil

Method

Heat oil in a non stick pan and fry the aubergines till they turn golden brown. Keep aside

In the same pan, add cumin seeds and let it sizzle. Saute onions till they turn light brown

Add the green chillies and ginger garlic paste and fry for 3 minutes

Now add the tomatoes along with the spices and cook till the mixture is well cooked

Mix in fried aubergines and salt. Cook a 4-5 minutes till the mixture is well coated with aubergines

Serve hot with rice or chapatis

Nargisi Bhindi

Ingredients
3-4 cups of bhindi/okra, slit
2 onions,grind to paste,
1 tomato,pureed
1 tea cup of curd
2 tbsp of besan
1 tsp red chili powder
1/2 tsp tumeric powder
1 tsp cumin & coriander powder
1 tsp amchur powder
handful of coriander leaves
salt & oil


Method
Firstly, heat oil in a wok, and deep fry the slit bhindis for 3-4 minutes and remove off the heat.
In a pan, saute the onion paste till it turns brown, add the tomato puree and fry for 3 minutes
To this, add the masala the includes tumeric, red chili, cumin, coriander and amchur powder and mix well.
Mix the besan with the curd and add the same to the masala.Add salt and continue stirring for 5 minutes.Add water if required.
Once the mixture is of good consistency, add the fried slit bhindis, let the masala coat well and cook for another 5 minutes on low heat.
Once ready, garnish with coriander leaves and serve hot with chapatis. 

Chatpat Chole

Ingredients
1 cup whole grams
2 chopped onions
2 chopped tomatoes
1 chopped chilli
2 tbsp channa masala
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder
salt
handful of chopped coriander leaves

Method
Soak the whole grams over night. In the morning, pressure cook for 5 whistles on low flame.
In a kadai, heat oil and saute onions till they turn brown.
Add tomatoes and chillis and fry for 5 minutes.
Now add turmeric, cumin, coriander and red chilli powder to the onion and tomato mixture and mix well.
Add the boiled grams,coat them well with the masala and salt.
Cook for 5 minutes on sim and add water if required.
Garnish with chopped coriander leaves and serve hot with pooris/rotis.

Spinach Lentil Soup

Ingredients

1/4 cup masoor dal

1 cup of chopped spinach leaves

2 chopped garlic cloves

1/2 tsp cumin seeds

1 tsp ground pepper

1/2 tsp of asafoetida

1/2 tsp oil

salt

Methid

Wash masoor dal well and place it in the pressure cooker

Add a cup of washed chopped spinach leaves, also add chopped garlic cloves

Add a cup of water and pressure cook for 2 whistles and 5 minutes on sim

Once its cool, puree the mixture in a blender. Heat 1/2 tsp oil in a kadai

Add asafoetida, cumin seeds and ground pepper

Once the cumin seeds starts spluttering, add the puree and a tea cup of water for consistency. Bring to a boil

Season with salt and some more pepper.

Remove to a bowl and serve hot with bread sticks or rotis

Jhatpat Corn Salad

Ingredients

Boiled corn kernels (1 corn cob)

1 chopped onion

1 chopped tomato

1 chopped green chilli

1 tsp red chilli sauce

2 tbsp egg-less mayonese

1/2 tsp ground pepper

salt to taste

half a lemon

Method

In a salad bowl, add the vegetables to the boiled corn.

Toss well, add red chilli sauce, mayonese.

Mix till the the veggies and corn till they are lightly coated with the mayo and sauce

Add pepper, salt and squeeze the lemon all over.

Finally, toss well :) and here you go!! Serve it with a chilled drink!!!!

Note:

*You can also serve it chilled

*To make it crunchy, you can add bhujia/tortillas if you wish to