ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Catch Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with onion salad,tomato chutney and green chutney.

COCONUT MODAK

 

Prep Time  : 30 mins
Cooking Time  :20 mins
Serve  : 4

INGREDIENTS
Fresh grated coconut    -    1 cup
Whole dried milk / mawa   -    1 cup
Sugar  -      3/4 cup
Cardamom powder    -  1/4 cup

Raisins - 2 tbsp

METHOD
Heat a pan add grated coconut,dried whole milk / mawa and sugar and stir continuously till the sugar melt and coconut and whole dried milk / mawa mixed well.
The mixture will start to thicken.
Switch off the flame.
Add cardamom powder and mix well.

Now add raisins and mixed well.

Grease the mold with clarified butter and stuff the coconut mixture to the mould.

Remove the  modak and place it on a plate.

PANEER KORMA

 

Prep Time : 25 mins
Cooking Time : 35 mins
Serve : 2

INGREDIENTS
Paneer - 200 gms
Sliced onion - 1
Sliced tomato - 1
Curd  - 2 tbsp
Garam masala powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Green cardamom - 1
Cinnamon - 1 inch stick
Cloves - 2 - 3
Black pepper - 2 - 3
Ginger  - 1 inch stick
Cumin seeds - 1/4 tsp
Garlic pods - 2 - 3
Poppy seeds - 1 tbsp
Cashew nuts - 1 tbsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - 1 tbsp


METHOD
Soak poppy seeds and cashew nuts for an hour.
Make a paste of poppy seeds,cashew nuts,ginger garlic,cloves,cinnamon,cardamon,black pepper and cumin seeds
Also make the paste of tomato.
Heat oil in a pan,add sliced onion and saute for 3 - 4 mins until transparent.
Add grounded spices and saute.
Add tomato paste and mix well..
Add coriander powder,red chilly powder,turmeric powder and curd and saute for 3 - 4 mins.
Pour one cup of water and salt and bring to boil.
Once boiled add paneer cubes and cook for 3 - 4 mins.
Garnish with coriander leaves and serve hot with jeera rice

Serve with paneer korma