ALOO PARATHA IN TIFFON BOX

 

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 with baigan chokha and green chutney.

Baingan bharta 

INGREDIENTS
Bharta baingan   -   1 large
Tomato  -  1
Chopped onion  -  1
Chopped green chily  -  2
Chopped garlic cloves  -  3 - 4
Salt  - to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Wash and clean the baingan
Stalk trimmed and partially slit into quarters and prick the baingan
Now keep in the microwave safe Bowl microwave baingan for six mins and tomato for 3 mins
Cool down for some time,remove the skin of the baingan and tomato and mash it
Add green chilly,garlic cloves,coriander leaves,salt and finely chopped onion in the mashed baingan tomato and mix well.
Garnish with coriander leaves

SUJI CHEELA

 

Prep Time: 15 mins 

Cooking Time : 15 mins 

Serve : 2

INGREDIENTS
suji       -       1 cup
Curd       -        2 tbsp
Baking powder       -     1/2 tsp
Water     -    1 cup
Salt    -     to taste
Finely chopped onion    -      2 tbsp
Chopped green chilly    -      2 - 3
Chopped coriander leaves    -       2 tbsp

METHOD
In a bowl mix semolina / suji,curd,salt,baking powder and water and mix well.
Heat pan and oil it a little and spread the batter.
Add coriander leaves,onion and green chilly in it.
Lower the heat put some oil over cheela and flip it.
Pack hot in tiffin with chutney.

GARLIC LACCHA PARATHA

 

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 2

INGREDIENTS
Wheat flour  -   2 cup
Finely chopped garlic cloves  - 1/2 cup
Finely chopped coriander leaves - 1 /2 cup
Red chilly powder - 1 tsp
Carom seeds -  1/4 tsp
Onion seeds  -  1/4 tsp
Clarified butter  -  4 tbsp

Sesame seeds - 1 tbsp

Chopped green chilly - 2
Salt  -  to taste

METHOD
Take a mixing bowl combine wheat flour, ,salt and mix well.
With the help of water make a soft dough.
Divide the dough into eight parts.
Roll out dough into thin chapati spread clarified butter, sesame seeds,carom seeds, onion  seeds, garlic, coriander leaves, green chilly,salt and red chilly powder on it.
Now dust the dry flour in it and make fleets.
Roll it in a circle like swiss roll and now dust the dry flour and roll out paratha.
On a heated pan make paratha applying clarified butter on both the sides.
Pack hot in a tifin with subji.

CUCUMBER MAYONNAISE SANDWICH

 

Prep Time  : 15 mins
Cooking Time  : 10 mins
Serve : 2

INGREDIENTS
Bread   -  4 slice
Finely chopped cucumber  -  1 bowl
Butter  -   1 cube
Black pepper powder  -  a pinch
Mayonnaise - 2 tbsp


METHOD
Finely chopped the cucumber.
Add mayonnaise and sprinkle some black pepper powder and mix well.

Spread the mayonnaise cucumber mixture on the top of the bread.
Cover this stuffed slice to other slice.
Heat non stick pan.
Grease with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Serve hot in tiffin with ketchup.

GRAPES AND POMEGRANATE RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Chopped  grapes- 1

Pomegranate  seeds - 1/2 bowl

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, red chilly powder ,sugar and mix well.

 Now after mixing it, add chopped  grapes and pomegranate seeds and mix it well.

 Serve

 chilled grapes and pomegranate raita.

ALOO PARATHA WITH BAINGAN CHOKHA

 

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 with baigan chokha and green chutney.

Baingan bharta 

INGREDIENTS
Bharta baingan   -   1 large
Tomato  -  1
Chopped onion  -  1
Chopped green chily  -  2
Chopped garlic cloves  -  3 - 4
Salt  - to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Wash and clean the baingan
Stalk trimmed and partially slit into quarters and prick the baingan
Now keep in the microwave safe bowlMicrowave baingan for six mins and tomato for 3 mins
Cool down for some time,remove the skin of the baingan and tomato and mash it
Add green chilly,garlic cloves,coriander leaves,salt and finely chopped onion in the mashed baingan tomato and mix well.
Garnish with coriander leaves

EGG CURRY

 

Prep Time : 15 mins

Cooking Time : 15 mins
Serve : 3

INGREDIENTS
Hard boiled eggs - 6
Chopped onion - 2
Grated ginger - 1/2 tsp
Grated garlic cloves - 1/2 tsp
Cumin seeds - 1/4 tsp
Whole black pepper - 2 - 3
Cloves - 2 - 3
Green cardamom - 1
Black cardamom - 1
Roasted coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Kashmiri mirch powder - 1 tsp
Salt - to taste
Oil- 4 tbsp
Coriander leaves - 1 tbsp for garnishing

METHOD
Heat one tbsp oil in a pan and place the boiled eggs and fry until dark brown and strain it.
Again heat oil in the same pan add the cumin seeds, and whole garam masala  to crackle.
Now add chopped onion and saute until pink,
Add crushed garlic,crushed ginger and cook for few seconds,add turmeric powder, red chilly powder,roasted coriander powder and kashmiri mirch powder and two tbsp water and cook for few seconds.
Add 1/2 cup of water and bring to boil,once boiled cook in a slow flame.
Add fried eggs and salt and cook in a medium flame for five mins.
Garnish with coriander leaves and serve.