PANEERI BREAD BALL

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

INGREDIENTS
Bread - 8 slices
Grated paneer - 200 gms
All purpose flour - 2 tbsp
Milk - 1/3 cup
Chopped green chilly - 2
Chopped coriander leaves - 1 tbsp
Finely chopped carrot - 1
Finely chopped capsicum - 1
Salt - to taste
Oil - for frying

METHOD
Blend the bread in the blender and make a bread crumbs
Add milk and salt in the bread crumbs and make a dough.
Take a bowl add paneer,carrot,capsicum,green chilly,coriander leaves and salt and mix well.
Now stuffing is ready.
Take a bread crumbs dough and divide into balls.
Take all purpose flour and and water and make a thick batter.
Dip the bread into batter and coat with bread crumbs.
Keep in the fridge for an hour.
Heat oil in a pan and deep fry the paneeri bread ball until golden and crispy in medium flame.
Serve hot with green chutney and tomato sauce.

SEV PARATHA

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4


INGREDIENTS-
For paratha
Wheat flour- 250 gm
Clarified butter- 3 tbsp
Water- as required
Carom seeds- 1/4 tsp
Onion seeds - 1/4 tsp
Salt to taste

For the filling-
 Potatoes- 100 gm
Sev - 1 cup
Green chillies- 2
Coriander leaves - 2 tbsp
Chopped onion - 1
Amchur powder - 1 tsp
Tomato sauce - 2 tbsp
Salt to taste


METHOD-
Mix salt, carom seeds,onion seeds, and one tbsp clarified butter in the flour.
 Add little water and make a soft dough with specified ingredients.
 Cover it with moist and keep aside 15 minutes.
 Boil the potatoes in pressure cooker.
 Cool the potatoes and mash them well
. In a bowl, add mashed potatoes, amchur powder,onion green chillies, , coriander leaves, salt and mix well. now stuffing is ready
Divide the dough into 8 equal parts make a ball
. Flatten the balls into thick round shape paratha and spread one tbsp tomato sauce. in it
 Stuff the  potato filling into the paratha add 2 tbsp sev over it and cover with other paratha
Seal the edges with fork
 Grease the pan with little clarified butter and heat on a medium flame.
Place the paratha and grease the clarified butter both the side and cook until crispy
 Sev paratha is ready to eat
. Serve garma garam parathas .

CRISPY RICE BALLS

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Basmati rice - 1 cup
Boiled n mashed potato - 2
Finely chopped capsicum - 2 tbsp
Finely chopped carrot - 2 tbsp
Coriander leaves - 1 tbsp
Finely chopped green chilly - 2
Salt - to taste
Oil - for frying

METHOD
Soak basmati rice for 3 - 4 hours strain it and make a paste.
Take a bowl add rice paste,boiled n mashed potato,capsicum,carrot,green chilly,coriander leaves and salt and mix well and make a dough.
Divide the dough into balls.
Heat oil in a pan and deep fry until brown and crispy.
Serve hot with tomato ketchup

LATPAT THIKHA CHICKEN CURRY

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

INGREDIENTS
Chicken pieces - 1 kg
Fried onion - 3
Chopped onion - 2
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Kashmiri mirch powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Curd - 2 tbsp
Green chilly - 3
Coriander leaves - 2 tbsp
Whole black pepper - 4 - 5
Cloves - 4 - 5
Black cardamom - 1
Green cardamom - 2
Cinnamon - 1 inch stick
Mace - 1 piece
Salt - to taste
Oil - 1/2 cup

METHOD
Take a blender add whole garam masala,green chilly.ginger paste,garlic paste and coriander leaves and make a paste.
Marinate chicken with whole garam masala,green chilly and coriander leaves paste.
Add curd and salt and mix well.
Keep aside for an hour.
Heat oil in a pan and fry the onion and strain it.
Again heat oil in a pan and add chopped onion and saute until transparent.
Now add marinated chicken and fry for 4 - 5 mins.
Add red chilly powder,coriander powder,turmeric powder and kashmiri mirch powder and mix well now add fried onion and mix well.
Cover it and cook in a slow flame until oil leaves the pan.
Add one cup of water and cook for five mins.
Garnish with coriander leaves and serve.