MUGHLAI PARATHA

 

Prep Time: 15 mins

Cooking Time : 15 mins ki

Serve : 2

INGREDIENTS

Wheat flour - 1cup

Carom seeds  -a pinch. 

Onion seeds - a pinch

Oil - 2 tbsp 

 Salt - to taste

Egg - 2

Paneer - 1/2 cup

Finely chopped onion -1 

Coriander leaves chopped - 2 tbsp

Green chillie chopped - 2

METHOD

     Mix carom seeds ,onion seeds and salt in a wheat flour with small amount of water to make a soft dough.

.Keep aside for 10 - 15 minutes. 

Divide the dough into round balls.

Roll out dough into thin circle with the help of rolling pin.

Grease the oil in it and sprinkle some dry flour then fold it.
 And again grease the oil in the sermi -circle and sprinkle the dry flour and fold it.Now flatten the paratha with rolling pin.

      Beat the egg and mix onion,coriander leaves ,green chillies and salt.

    Heat the non stick pan and grease the pan with oil and place the paratha. 

Once the paratha is half done turn over it and open from one side and fill the egg mixture  and now add one tbsp paneer and cover it and cook in a medium flame and grease the paratha and flip it and again do the same step.

      Now the paratha is ready to eat and cu

t into two pieces and serve hot with sauce and green chutney.

PUNJABI CHOLE

 

PrepTime : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS
Chickpea      -       500 gms
Clarified butter / ghee    - 1 cup
Whole red chilly    -   2 - 3
Whole coriander seeds   -    1 tsp
Cumin seeds / jeera seeds      -  1 tsp
Chopped onion   -     2 medium
Ginger garlic paste     - 1 tsp
Black pepper    - 3 - 4
Cinnamon     -  1 inch stick
Mace / javitri    - 1 piece
Whole cloves  - 3 - 4
Green cardamom  -  4
Anardana / pomegranate seeds    -   1/2 tbsp
Tomato paste     -         1/2 cup
Chole masala powder    -   1 tsp
Turmeric powder   -  1/2 tsp
Salt      -  to taste
Chopped coriander leaves  - 1 tbsp
Baking powder   -      1  tbsp

METHOD
Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomegranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add boiled chickpea and saute for 3 - 4 mins
Add chickpea water.
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
Serve chole with fried rice and raita.

FISH CURRY

 

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 4


INGREDIENTS
Rohu fish washed and sliced - 500 gms
Mustard seeds - 2 tbsp
Cumin seeds - 1 tbsp
Garlic cloves -8-10
Fenugreek seeds - 1/4 tsp
Sliced tomatoes - 2
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tbsp
Salt - to taste
Mustard oil for frying -1 cup
Chopped coriander leaves for garnishing


METHOD
Marinate the fish in turmeric powder, salt and lemon juice for 10 minutes
. Heat the oil in a pan and deep fry  both the sides of the fish pieces until slightly brown, drain and keep aside.
         Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste
. Now once the paste is ready, add in it turmeric powder and red chilly powder
. Now heat up the remaining oil, and put the fenugreek seeds to crackle and mix the paste in the oil and stir fry for a few minutes.
  Add the finely chopped tomatoes and cover it and cook in a medium flame.
      Add the water and salt for gravy and boil it
. Now add the fried fish pieces in the gravy and cook for 5 minutes. Garnish with coriander leaves and serve hot fish curry with rice.

BAV BHAJI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Boiled potatoes - 4 - 5
Grated carrot - 1/2 cup
Grated cabbage - 1/2 cup
Chopped capsicum - 1/2 cup
Chopped onion - 1
Green peas - 1/2 cup
Chopped tomatoes - 2
Ginger, garlic paste - 1 tsp
Chopped green chillies - 2
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Pav bhaji powder - 1 tsp
Salt - to taste
Oil - 2 tbsp
Butter - 1 tbsp
Chopped coriander leaves - 1 tbsp
Pav - 2

METHOD

Bhaji
Boil the potatoes in a pressure cooker. Peel and mash it..
Heat the oil in a wok.Add onion fry till light brown.Add ginger, garlic paste, red chilli powder,turmeric powder,green chillies add some water n saute.
Add tomatoes and cook on medium flame approax 4-5 mins.
Add the veggies and saute 2-3 Mins now add potatoes and mix well.
Add one cup of water and cook for 4-5 mins.Add salt, butter and pav bhaji masala and mix well..
Garnish with coriander leaves and serve.
Pav
Slice the pavs.Heat the pan grease some butter and place the pav in medium flame till golden brown.
Serve the pav with bhaji.

MANGO SHAKE

 

Prep Time : 15 mins

Total Time  : 15 mins
Serve : 2

INGREDIENTS
  Mango pulp - 2 mango
  Chilled milk - 2 cup
 Sugar - 2 tbsp
Almonds -  8 - 10

Ice cubes  - 8 - 10


METHOD
Take a blender, add milk,mango pulp ,almonds,  ice and sugar and blend it.
Now, take a glass pour the mixture of mango shake.
Garnish with mango chunks.
Enjoy the yummy mango shake

WHITE SAUCE PASTA

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Pasta    -   1 cup
Milk     -  2 cup
Chopped onion   -  1
All purpose flour /maida    -     2 tbsp
Butter  -  2 tbsp
Cream   -  1 tbsp
Catch black pepper powder  -   1/4 tsp
Salt    -   to taste
Chilly flakes _  1/4 tsp
Mozzarella  cheese     -     1 cup


METHOD
Heat 1 tbsp oil and water in a pan.
Boil the pasts and strain it.
Heat butter in a pan.
Add onion and saute for 1 -2 mins.
Add oregano,all purpose flour/maida and Catch black pepper powder and saute for one mins.
Add milk little by little.
Add boiled pasta,cream and mozzarella cheese.
Add salt and mix well.
Turn off the flame,garnish with herbs.
Serve hot.

CUCUMBER AND POMEGRANATE RAITA

 

Prep Time : 25 mins
Total Time : 25 mins
Serve - 4


INGREDIENTS
Pomegranate  - 1 cup
Cucumber  - 1
Hung curd   -  1 cup
Olive oil - 1 tbsp
White pepper  -  1/2 tsp
Salt  - to taste


METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare raita.
Beat the hung curd
Add olive oil, white pepper ,salt and mix well.
Add pomegranate  seeds and cucumber chunks and mix well.
Garnish with pomegranate seeds and cucumber chunks.