WHEAT PANCAKE

 

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

INGREDIENTS
Wheat flour  -  2 cup
Almond powder  -   2 tbsp
Cardamom powder  -  1 tsp
Grated jaggery  -  30 gms
Milk  -  2 cup
Clarified butter  -  1/2 tbsp
Crushed cashew nuts - 1 tbsp
Crushed almonds - 1 tbsp
Raisins - 1 tbsp

METHOD
Take a bowl add grated jaggery,wheat flour,two tbsp clarified butter,cardamom powder,almond powder and mix well
Add milk little by little and make smooth batter.
Keep aside for fifteen mins
Heat clarified butter in a pan ,add one spoon batter  and spread it at the top add some dry fruits
Drizzle one tsp clarified on it and cover the pan
Flip it and cook both the sides.
Serve hot .

                              

KHEJUR

 

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

INGREDIENTS
Wheat flour - 2 cup Grated jaggery - 3/4 cup Green cardamom powder - 1/4 tsp Grated coconut - 2 tbsp Clarified butter - 1/4 cup for kneading the dough Sesame seeds - 2 tbsp Clarified butter - for frying
METHOD
Take a pan add grated jaggery and 1/4 of water and cook until jaggery melt now turn off the flame Take a large bowl add wheat flour,clarified butter,cardamom powder,grated coconut,sesame seeds and melted jaggery to get crumble texture. Add little water to make a stiff dough. Divide the dough into balls and make a patties like medium thickness. Deep fry khejur in hot oil until golden brown. Drain and serve.

STUFFED PARATHA

 

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

INGREDIENTS
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Clarified butter  -  4 tbsp
For stuffing
Finely chopped capsicum  -  1/2 bowl
Finely chopped - carrot
Boiled n mashed potato - 1 bowl
Finely chopped cabbage - 2 tbsp
Mozzarella cheese  -  100 gms
Mota chura  - 1/2 bowl
Coriander leaves - 1 tbsp
Finely chopped green chilly - 2
Salt  -  to taste
Chilly flakes -  1 tbsp
Black pepper powder - 1/4 tsp


METHOD
Take a bowl add ,mozzarella cheese,cabbage ,capsicum,carrot, onion,green chilly,coriander leaves ,salt,boiled and mashed potato chilly flakes and salt and mix well,make a powder of chura and add in the stuffing
Now stuffing is ready.
Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.

Roll them with rolling pin and cut a line from the the center of the chapati to the bottom edge.
To the top left quarter add stuffing,starting with the bottom left corner and fold it up over the top left
Then fold it over to the top right.
Finally fold it down to the bottom right and roll it.
Grease the pan and place the paratha over medium heat applying oil both the sides.
Serve hot.

PANEER HYDERABADI

 

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

INGREDIENTS
Paneer  -  200 gms
Finely chopped onion  -  1
Garlic cloves  -  3 - 4

Ginger  -  1 inch stick
Garam masala powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Whole red chilly  -   2 - 3
Coriander powder - 1 tsp
Cumin seeds - 1/4 tsp
Sugar  -  1/2 tsp
Salt  -  to taste
Butter  -  1 tbsp
Cream - 2 tbsp

Clarified butter - 2 tbsp
Coriander leaves  -  1 tbsp
Black cardamom - 1
Green cardamom - 1
Cloves - 2 - 3
Black pepper - 2 - 3
Cinnamon  - 1 inch stick

Bay leaf - 1
Green chilly - 2
Coriander leaves - 1 tbsp

METHOD
Heat clarified butter in a pan add chopped onion and saute until transparent,add whole red chilly, ginger and garlic,tomato and saute for 2 - 3 mins now add green chilly and coriander leaves and saute for few seconds and turn  off the flame,once cooled to make a paste
Heat clarified butter in a pan and add cumin seeds and whole garam masala to crackle and now add fried tomato and onion paste and saute for 4 - 5 mins
Add coriander powder, and turmeric powder and mix well.
Add  cream and mix well
Add garam masala powder salt and sugar and  1/2 cup of water and bring to boil.
Cut the paneer into cubes and add paneer cubes  in the pan and cook for five mins.
Garnish with coriander leaves