Aloo Parantha

Ingredients

2 cups whole wheat flour

5-6 medium sized potatoes, boiled, peeled and mashed

1 medium onion, finely chopped

1” ginger, finely chopped

1 teaspoon roasted and powdered pomegranate seeds

1 tablespoon chopped coriander leaves

½ teaspoon garam masala

½ teaspoon coriander powder

2 green chilies, finely chopped

½ teaspoon red chili powder

½ teaspoon grounded Fennel (Sounf)

Juice of 1 lemon

Salt to taste

2-3 tablespoon oil

Method

Sift flour with salt.

Mix enough water to make the dough smooth.

Knead for 5 to 6 minutes.

Keep it covered for 4 to 5 minutes

 Heat oil in a pan. 

Add ginger and stir it for a minute

Add onions and fry till golden.

Remove from stove.

Now add green chilies.

Add coriander leaves, pomegranate seeds powder, red chili powder, garam masala, coriander powder, fennel seed powder and salt.

Add mashed potatoes, lemon juice, coriander leaves and mix well

Divide the dough in 10-12 equal parts and roll them out into fairly thick circular shapes (a parantha, which is like a pancake or roti) and spread a little flour over it if you find it difficult to roll or the pancake is sticky.

Divide the potato filling in 10-12 parts and fill each in the center of every parantha.

Now lift up the edges of the parantha inward and towards the center and press the edges down a bit.

Now roll out the Parantha with the help of a rolling pin.

Heat a tava or a non-stick pan.

Place the parantha on the pan

Cook it till it begins to turn brown, then turn it over.

Pour a little oil over parantha.

Fry till golden brown.

Turn the parantha over and pour a little more oil if required, then fry till it is brown on both sides.

Serve while hot with curd and green chutney.

Vegetable Surprise

Ingredients

8-10 French beans, 1“ long pieces chopped

4-5 Baby corns, chopped lengthwise

01 Red capsicum, chopped lengthwise

01 Yellow Capsicum, chopped lengthwise

01 Green Capsicum, chopped lengthwise

½ Cup, 1” long cut Cottage cheese pieces

2 small Onions, chopped lengthwise

2 tomatoes, chopped lengthwise

1 teaspoon ginger chopped

¼ teaspoon Garam masala powder

¼ teaspoon coriander powder

¼ teaspoon red chilli powder

Salt to taste

01 bunch of chopped coriander leaves

01 tablespoon oil

Method

Boil the french beans & baby corns in a pan with water till they are a bit tender.

Heat oil in a pan

Add ginger in the oil and stir it for a while.

Now add the chopped onions. Fry till golden

Add the chopped tomatoes and cook

Add the boiled French beans and baby corns to it.

Now add all the chopped capsicum, stir it.

Add garam masala powder, coriander powder, chilli powder and salt to taste and stir it. 

Cover the pan Cook it for 15 to 20 minutes on a slow flame.

Now add cottage cheese pieces and cook for another 2-3 minutes till the cottage cheese is tender.

 Garnish it with chopped coriander leaves.

Serve it with hot paranthas or Nan

Chana Kebabs

Ingredients

2 cup black chana (Whole bengal gram)

4-5 cloves garlic, finely chopped

1” ginger, finely chopped

1 cup finely chopped onions

2 teaspoon powdered roasted pomegranate seeds

1 tablespoon chopped coriander leaves

2 teaspoon garam masala

2 green chilies, finely chopped

Salt to taste

2-3 tablespoon oil

Method

Soak chana overnight.

In a pressure cooker, add chana, garam masala, garlic, ginger and salt with some water.

Boil it till the chana are well cooked.

Heat 1 tablespoon oil in a pan.

Add onions to it. Fry till golden.

Add the boiled chana in the pan.

Add pomegranate seed powder, chopped coriander leaves, chopped green chilies to the pan.

Stir the whole mixture and mash it well.

Take the mixture off the pan and cool it.

Now make small balls out of this mixture and press them with the help of your palm to make it into a small circular shaped kebabs.

Heat oil in a non stick pan and shallow fry all the kebabs from both sides.

Serve them hot along with onion rings and green chutney

Ras Malai

Ingredients

Freshly prepared cottage cheese made from 2 liter milk (Preferably cow’s milk)

25 gm raisins or cardamom seeds

1 teaspoon semolina

1 teaspoon maida (flour)

2-2 ½ cup sugar

2 -3 cups Milk

1 teaspoon rose water

Few strands of saffron

Method

Remove all the water from cottage cheese by tying it in a muslin cloth and hanging it for some time.

Now mix the semolina and maida in it with the help of your palm so that there no lumps formed.

Now make small balls from this mixture of approximately 1” diameter each.

Place one raisin or cardamom seed in the center of this ball.

Keep all these balls covered by soft cloth.

Make sugar syrup with 4 cups of water.

Heat it the syrup in a pan and gently add all the balls in it.

Keep stirring the balls so that they do not stick to each other.

Cook for 5-6 minutes.

Let it cool.

Dip the saffron in 1 teaspoon of cold milk for 4-5 minutes

Boil the milk on slow flame so that it gets a little thick.

Now add the saffron and rose water to milk.

Add all the cheese balls in the milk and cool them.

Pour them in serving bowl.

Serve chilled.