EGG PARATHA

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

INGREDIENTS
Wheat flour  -  1 cup
Egg  -  2
Carom seeds -  a pinch
Onion seeds  -  a pinch
Chopped onion  -  2 tbsp
Chopped green chilly  -  1/4 tsp
Chopped coriander leaves  -  1 tbsp
Salt  - to taste
Oil  -  4 tbsp

METHOD
Take a bowl add wheat flour,salt,carom seeds,onion seeds and one tbsp oil and mix well.
With the help of water knead a dough.
Keep aside for 30 mins.
After 30 mins knead it again.
Divide the dough into round balls.
Roll it dough into thin circle.
Beat the egg and mix onion,green chilly,coriander leaves and salt .
Heat non stick pan.
Grease the pan with oil and place the paratha.
Once the paratha half done turn over it.
Spread the egg mixture on the top of the paratha.
Cook in a medium flame and grease the paratha.
Flip it and cut into two pieces.
Serve egg paratha hot with sauce.

SEV BURFI

Prep Time : 15 mins
Cooking Time  : 30 mins
Serve : 4

INGREDIENTS
Thin unsalted sev  -  250 gms
Sugar  -  250 gms
Mawa / whole dried milk   -  250 gms
Milk  -  1 cup
Cardamom powder   -  1 tsp
Rose essence  -  1/2 tsp

METHOD
Heat milk and sugar in a pan.
When sugar disolved add cardamom powder and stir continuously till thick.
Add unsalted sev and mix well.
Add whole dried milk / mawa and rose essence and mix well.
Turn off the gas.
Pour the mixture in a greased plate.
Cut into pieces.

CAULIFLOWER PARATHA / GOBI PARATHA

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

INGREDIENTS

Wheat flour  -  2 cup
Salt - to taste
Oil  -  4 tbsp
For stuffing
Grated cauliflower / gobi  -  1 bowl
Cumin seeds  -  1/4 tsp
Grated ginger  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Roasted mango powder / amchur  -  1/4 tsp
Salt  -  to taste
Chopped green chilly  -  1
Chopped coriander leaves  -  1tbsp

METHOD
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add ginger  and saute for few seconds.
Add grated cauliflower and green chilly and saute for one to two mins.
Add all dry spices,salt and 1 tbsp water and saute for one mins.
Add coriander leaves and m ix well.
Now stuffing is ready
Take a bowl add wheat flour,salt and 1 tsp oil and mix well.
With the help of water make a soft dough.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Slightly roll the balls.
Stuff one tbsp filling and seal it.
Roll out the paratha
Place the paratha on the hot pan.
Apply oil on both the sides.
Serve hot with pickles.
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RADISH LEAVES SUBJI / MOOLI KE PATTO KI SUBZI

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

INGREDIENTS
Chopped radish leaves / mooli ke patte   -    1 bowl
Black mustard seeds  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Carom seeds  -  1/4 tsp
Asafoetida  -  a pinch
Chopped green chilly  -  1
Ginger garlic paste  -  1 tsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/4 tsp
Roasted gram flour / besan  -  2 tbsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tsp

METHOD
Wash and chop mooli leaves.
Boil in a pressure cooker and strain it.
Heat oil in a pan.
Add black mustard seeds,cumin seeds,carom seeds and asafoetida to crackle.
Add green chilly,ginger garlic paste and saute for one mins.
Add boiled mooli leaves and mix well.
Add red chilly powder,turmeric powder ,salt and 2 tbsp water a nd saute for 3 - 4 mins.Add dry roasted gram flour and sprink,le some water and m ix well.
Garnish with coriander leaves and serve.

TAWA PULAO

Prep Time : 30 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Boiled basmati rice  -  1 cup
Butter   -  2 tbsp
Chopped onion  -  2 tbsp
Chopped tomato   -  2 tbsp
Ginger garlic paste  -  1 tsp
Diced boiled potato  -  2 tbsp
Chopped carrot  -  2 tbsp
Chopped capsicum  -  2 tbsp
Green peas  -  2 tbsp
Pav bhaji masala   -   2 tsp
Red chilly paste  -  1/2 tsp
Cumin seeds  -   1/4 tsp
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Heat butter in a pan.
Add cumin seeds to crackle.
Add onion and saute for one mins.
Add ginger garlic paste and tomato and saute for one to two mins.
Add carrot,peas,diced potato and capsicum and m ix well.
Add pav bhaji masala,red chilly paste ,salt and 1/4 cup water and saute for 2 - 3 mins.
Add boiled rice and mix well.
Garnish with coriander leaves and serve with raita.

GOOSEBERRY CHUTNEY / AMLA CHUTNEY

Prep Time  : 10 mins
Total Time  : 10 mins
Serve  : 4

INGREDIENTS
Gooseberry / amla    -   4 - 5
Chopped green chilly  -  4
Cumin seeds / jeera   -  1/4 tsp
Asafoetida / hing  -   a pinch
Salt  -  to taste
Mustard oil  -  1/4 tsp

INGREDIENTS
Wash n cut gooseberry / amla into small pieces,
Take green chilly and cut them too..
In a blender add chopped amla,green chilly,cumin seeds,asafoetida and salt.
Grind all the ingredients adding a little water.
Add mustard oil and mix well.
Amla chutney is ready to serve.

CHEESE N PANEER PARATHA

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

INGREDIENTS
Grated paneer   -   1 cup
Grated processed cheese   -  1/2 cup
Red chilly powder  -  1/4 tsp
Chopped green chilly  -  2
Chopped coriander leaves  -  1 tbsp
Salt  -  to taste
Butter  - 2 tbsp
Wheat flour dough  -   1 cup

METHOD
Take a large bowl mix together cheese,paneer,red chilly powder,green chilly,coriander leaves and salt.
Now stuffing is ready.
Divide the dough into equal size balls.
Slightly roll the balls.
Add 2 tsp filling on it wrap up the dough balls and close from all sides.
On a heated pan make paratha applying butter on both the sides.
Sderve hot with raita or sauce.

POHA NAMKEEN IN MICROWAVE

Prep Time  : 10 mins
Cooking Time : 12 mins
Serve : 4

INGREDIENTS
Poha   -   1 cup
Whole moong lentil  -  1/2 cup
Peanuts  -  2 tb sp
Salt  -  to taste
Black salt  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  a pinch
Sugar  -    1/4 tsp
Oil  -  3 tsp
Baking powder  -  1/4 tsp

METHOD
Wash and soak whole moong lentil for 3 - 4 hours and mix baking powder.
Strain it and keep in the kitchen towel for half an hour.
Take microwave safe bowl place whole moong lentil and rub with one tsp oil and mix well.
Microwave for five mins,
Stir in between after one mins.
Wash peanuts and keep half an hour.
Take microwave safe bowl and place the peanuts and rub with one tsp oil and mix well.
Microwave it for 2 - 3 mins.
Stir in between after one mins.
Take microwave safe bowl  place the poha and rub with one tsp oil,sprinkle turmeric powder and mix  well
Microwave for 3 - 4 mins.
Stir in between after one mins.
Take a large bowl mix poha,whole moong lentil and peanuts altogether.
Now add red chilly powder,salt,black salt and sugar and mix well.
Ready to eat with. hot tea.
Note : To make the color of the poha yellow sprinkle turmeric powdcer on the poha when microwave it.

METHI THAPLA / FENUGREEK THAPLA

Prep Time  : 20 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour   -   1 cup
Gram flour / besan  -   2 tbsp
Chopped methi leaves / fenugreek leaves   -  1 cup
Chopped coriander leaves  -  2 tbsp
Chopped green chilly  -  2
Cumin seeds powder  -  1/4 tsp
Grated ginger  -  1 tsp
Roasted sesame seeds / til  -  1 tsp
Salt  -  to taste
Sugar  -  1/4 tsp
Clarified butter   -  3 - 4 tbsp

METHOD
Wash and chop methi leaves and coriander leaves.
Take a large bowl add wheat flour,gram flour,methi leaves,coriander leaves,green chilly,cumin seeds powder,salt,sugar,ginger and 1 tsp clarified butter. and mix well.
To make a soft dough with the help of little water.
Keep aside for 15 mins.
On a heated pan make thapla applying clarified butter on both the sides.
Serve hot methi thapla with curd or pickles.

PUFFED RICE BURFI

Prep Time  ;  10 mins
Cooking Time : 15 mins
Serve  : 4

INGREDIENTS
Puffed rice / murmura  -  3 cup
Grated jaggery /gur  -  1 cup
Oil  -  1 tsp

METHOD
Heat jaggery and oil in a pan.
Stir continuously on a low flame until jaggery gets thick.
Now add puffed rice and constantly stir till the puffed rice mixed with jaggery.
Turn off the gas.
Pour the mixture in a greased plate.
Cut into pieces.

HYDERABADI DUM GOSHT

Prep Time  :  4 - 5 hours
Cooking Time  : 35 mins
Serve : 2
INGREDIENTS
Mutton   -   500 gms
Sliced onion  -  2 - 3
Ginger garlic paste  -  1 tbsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Hung curd  -  2 tbsp
Chopped green chilly  -  2
Cinnamon  -  1 inch stick
Green cardamom  -  3 - 4
Cloves  -  3 - 4
Black pepper  -  3 - 4
Shahjeera/caraway seeds  -  a pinch
Black cardamom  -  1
Bay leaf  -  1
Kasuri methi  -  1 tbsp
Mint leaves  -  1 tbsp
Coriander leaves  -  1 tbsp
Salt  - to taste
Oil  -  1/2 cup
Clarified butter  -  2 tbsp

METHOD
Marinate mutton with coriander powder,red chilly powder,turmeric powder,ginger garlic paste,hung curd,green chill and salt.
Keep aside for 4 - 5 hours or over night.
Take a heavy bottom vessel.
Add 1/2 cup oil and 2 tbsp clarified butter
Add cardamom,cinnamon,cloves,black pepper,black cardamom,bay leaf,shah jeera and fry it.
Add sliced onion and fry till brown.
Add marinated mutton and fry with onion.
Add kasuri methi,mint leaves,coriander leaves and 2 tbsp water and mix well
Add little salt and 2 cup of water and cover it.
Cook for 20 - 25 mins till done.
Garnish with coriander leaves and serve.      
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RADISH CHUTNEY / MOOLI KI CHUTNEY

PrepTime  :  10 mins
Total Time  : 10 mins
Serve  : 4

INGREDIENTS
Chopped mooli   -   2
Chopped green chilly  -  2
Chopped coriander leaves  -  1 tbsp
Hung curd  -  2 tbsp
Salt  -  to taste
Mustard oil  -  1/2 ts;p

METHOD
Wash an d chop the mooli / radish,green chilly and coriander leaves.
In a blender add all the listed ingredients except oil and blend it.
To make a smooth consistency.
Add mustard oil and serve.

LACHHA PARATHA

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

INGREDIENTS
Wheat flour    -    1 cup
Carom seeds   -   1/4 tsp
Onion seeds  -  1/4 tsp
Salt   -   to taste
Oil  -  4 tbsp

METHOD
In a kneading bowl mix together wheat flour,carom seeds,onion seeds,salt and one tbsp oil.
Make a soft dough with the help of warm water.
Keep aside for 30 mins.
Roll out the paratha.
Spread some oil on it.
Now dust the dry wheat flour over it and make fleets.
Roll it in a circle.
Now dust the dry wheat flour and roll out paratha.
On a heated pan make paratha applying oil on both the sides.
Serve garma garam lachha paratha

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