Paneer Pakora

Ingredients:

• Paneer 250 gms
• Besan / Chickpea Flour 2 cups
• Rice Flour 1/2 cup
• 1/4 tsp Baking soda
• Salt to Taste
• 1 tsp Red Chilli Powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Carom Seeds

Method

• Take besan in a deep bowl, add rice flour, red chilli powder, turmeric powder, carom seeds, salt to taste, soda, mix all dry ingredients together.
• Add water slowly and make a batter of pouring consistency not too thick and thin.
• Cut paneer in to thick strips, deep in batter and deep fry till it gets nice golden color from both the sides.
• Serve with sauce or chutney!

Aloo Pakora

Ingredients:

• 1 Potato
• 1 1/2 cup Besan
• 4 tsp Rice Flour
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Carom Seeds
• 1/4 tsp Baking Soda
• Salt to taste

Method

• Take besan in a bowl, add rice flour, red chilli powder, baking soda, turmeric powder, carom seeds, salt to taste, mix all dry ingredients together.
• Add water slowly and make a smooth batter.
• Peel and cut potatoes in to thin rounds.
• Deep potato rounds in besan batter and deep fry till it gets nice golden color from both  the sides.
• Serve with chutney or sauce.

Lauki (ghiya) ka Parantha

Ingredients:

for stuffing:

1. 1 bowl Lauki(ghiya)  shredded finely.

2. coriander powder.

3. cumin seeds,

4.green chilli (finely chopped)

5.pinch of garam masala

6.1/2 tsp chaat masala.

7.salt to taste.

8. 1 tbsp oil.

9. coriander leaves (finely chopped)

for parantha:

1. 2 bowl flour .

2.2 cups of water .

3.salt to taste.

4.1/2 tsp  ajwain .

5.oil

method:

1. take a pan , heat it and add oil.

2.when the oil is heat enough ,add cumin seeds, when cumin seeds starts crackle add coriander        powder,now add lauki, salt, chaat masala, garam masala, green chilli.

3.cook the mixture till the water evaporates ,now  add coriander leaves.

4.leave for few mins to cool.

5.mix all the ingredients except water for parantha , add water as required and make a soft dough keep the dough for rest some time.

6.Now take a ball out from the dough and roll it like a puri 

7. Take a ball(ping pong ball sized) of lauki  stuffing, keep it on the puri and close the puri over   stuffing.

8. press the resulting dough gently and dusting with flour ,roll it like a chapati.

9. Put it on a hot tawa ,when it gets little brown ,apply oil on both side,keep turning and roasted till it gets golden brown.yummy paranthas are ready.

10.serve with curd and pickle.

  

Quick Garlic Bread

Ingredients:

1. 6-8 bread slices(Italian or french bread,if you don't have these breads you can use simple bread).

2. 4 tbsp butter(salted)

3.6 garlic cloves (peeled and shredded).

4. some parsley leaves (finely chopped) 

Method:

1.Take  butter in a pan and on the heat, just heat the butter not so much.

2. Add garlic and cook it just for 1 min on a low flame.

3.Now roast the bread slightly on a griddle or tawa, apply the mixture of butter and garlic on the one    side of bread .

4.sprinkle parsley leaves on the breads.

5. Grill the bread slices in microwave for 2-3 min, if you don't have microwave you can roast it on        tawa. 

6. yummy garlic breads are ready now, serve warm.

cheesy almond triangle(चीज और बादाम परांठा )

सामग्री :
डेढ़ कप आटा
१/४ कप सफ़ेद तिल
आटा गूंधने के लिए दूध
स्वादानुसार नमक व् तेल।
भरावन के लिए :
१/२ कप cheese कसा हुआ
१/४ कप पीली शिमला मिर्च
१/४ कप दरदरा पिसा बादाम
तुलसी की पत्तियां बारीक कटी
१/४ छोटा चम्मच नींबू का रस
स्वादानुसार नमक व् काली मिर्च ।
सारी सामग्री मिलाएं ।
विधि :
तिल ,नमक व् दूध मिला कर आटा गूंधे ।
छोटी पूरियां बेले । भरावन की सामग्री मिला कर फैलाएं ।
आधा फोल्ड करें, फिर एक बार फोल्ड करें । हाथ से दबा कर चपटा करें और तवे पर सेक लें

Chana Lassi

सामग्री :
१/४ कप भुने काले चने का पावडर
१ कप दही
२ खजूर
१ छोटा चम्मच किशमिश
४-५ पुदीना पत्तियां
१/२ चम्मच जीरे का पावडर
१/२ छोटा चम्मच लाल मिर्च पावडर
१/४ छोटा चम्मच कला नमक
५-६ ice क्यूब्स
१ ग्लास पानी और स्वादानुसार नमक
सजावट के लिए :
१/४ छोटा चम्मच भनी राइ
५-६ पुदीना पत्तियां

विधि :
सभी सामग्री को मिक्सी में डालकर २ मिनट तक पीसें । भुनी राइ और पुदीना पत्तियों से सजाकर परोसें

Gobhi Ka Parantha

Ingredients:

• 4 cups wheat flour
• 225 gms. cauliflower
• 2 small onions (finely chopped )
• 4 tablespoons coriander leaves (finely chopped)
• 1 green chilies (de-seeded and chopped)
• 1/2 inch ginger (chopped )
• 2 tablespoons lime juice
• 2 tablespoons margarine or oil
• water (for kneading)
• ghee or oil (for shallow frying)
• Salt according to taste

Preparation:

1. Clean, wash and grate cauliflower.
2. Place in a bowl and pour hot water & leave for 5 minutes.
3. Squeeze the water out. Add lime juice, chili, 1 tsp salt, coriander, onions and ginger.
4. Mix well, divide into 12 parts.
5. Sift wheat flour with 1 tsp salt.
6. Rub in margarine and slowly add water and make a soft dough.
7. Cover with a damp cloth and keep aside for 20 minutes.
8. Divide into 12 round balls, roll out each into a round disc of 4" diameter.
9. Place 1 portion of cauliflower mixture on each side, close up bringing the sides together carefully, shape into ball again.
10. Place each ball on a floured board and roll out into 5" diameter.
11. Smear with ghee or oil, one at a time and sallow fry on a hot griddle until both sides are golden-brown in colour.
12. Serve Gobi Paratha with yogurt or Chili pickle or Mango pickle.

Palak Paneer Parantha

Ingredients:

• Spinach Blanched 1 1 /2 cup
• Paneer 1 1/2 cup
• Whole wheat flour 1 cup
• 4 Green Chillies
• 1tsp Cumin seeds
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp chat masala
• 1 tsp kasoori methi
• 2 tsp chopped coriander leaves
• 1 tsp lemon juice
• 1/2 cup chopped spinach

Method:
1) Blanch Spinach - Wash spinach 2 to 3 times in cold water. Boil 3 cups of water add spinach leaves and keep it for 5 mts. After 5 mts drain water from spinach.
2) Add blanched spinach to a blender, add green chillies, garlic, cumin seeds, coriander powder, garam masala, chat powder, turmeric powder,salt and grind to make smooth puree.
3) Take spinach puree and add whole wheat flour, some salt, carom seeds, chopped spinach and mix to to make stiff dough.
4) Grate paneer, add green chillies, coriander leaves, lemon juice, salt, kasoori methi and mix well.
5) Make small balls from spinach dough, deep it in dry flour and roll like a puri.
6) Make small ball from paneer mixture, stuff it in rolled spinach puri. Gently pat the stuffed puri in the palms, apply some flour on both the sides, and rolled it gently in to a paratha.
7) Now roast on tawa until it gets nice golden color from both the sides, apply ghee or butter.

Momos

Ingredients:

Maida - 1cup
Salt - to taste
Baking powder - a pinch
Oil - 2 tbsp
water -as required

For Filling:
capsicum - 1 medium chopped
Cabbage chopped - 1 bowl
Onion - 1 medium chopped
carrot chopped - 1 bowl
spring onion chopped - 1/2 bowl
salt - to taste
black pepper - 1/2 tbsp
red chilli powder - 1/2 tbsp
oil - 1 tbsp for frying vegetables

Method:
1. mix maida , baking powder , salt , oil and make a soft dough with water. leave the dough for 1/2 hour.
2. heat oil in a pan , add all the vegetables and saute them , add salt and pepper powder and red chilli powder, switch off the flame and leave the mixture to cool.
3. now take the dough and make poories of about 3 inch diameter.
4. put the mixture in the middle of poori and bind it like gunjhiya.
5. put these momos in a idli stand and bake in microwave for 1 min at high.
6. serve hot momos with tomato chutney.

Bathue ke patode

Ingredients:

• Bathua - 250 gm
• Besan(gram flour) - 250 gm
• Red chilli pdr - 1/2 tbsp
• Coriander pdr - 1/2 tbsp
• Garam masala pdr - 1/4 tbsp
• Asefatieda(Heeng) - 1/8 tbsp
• Oil - for frying
• cumin seeds - 1/2 tbsp
• Salt - To taste

Method:

• Wash bathua thoroughly , chop and boil.
• Now the bathua is boil , cool it , take the bathua in a bowl and keep the water of boiled bathua aside.
• Add all the masalas, besan and salt to bathua and mix it , now we got a nice dough .
• Take a cooker , put some water including that water which we have got from boiled bathua and start heating it .
• Now comes to our dough ,divide it into small portions , make a cyliderical long and thin structure like a very thin cucumber and put in the boiling water in the cooker , do the same with all the small portions of the dough.
• cook for 15 min on medium flame, and check by toothpick or knife that the patode cooked or not, if the knife comes clean ,then its done ,switch off the flame and let the patode cooled .
• Take a patoda and cut into thin slices, take a pan , add oil and then cumin seeds now add the slices in it ,roast them for a few min.
• Now our patode is ready to eat , serve it with hot tea .............