Rajma with Steamed Rice

Ingredients:

Rajma 200 gms
Finely Chopped Onion 1
Ginger Garlic Paste 1 tsp
Tomato gravy 1 cup
Jeera 1/2tsp
Cloves 2-3
Black pepper 3-4
Bay leaf 1
Ghee
Fresh Corriender
Dhaniya Powder 1/2 tsp
Red Chilli Powder 1/4 tsp
Salt as per taste

Method

Soak Rajma overnight or at least 6 hours
Boil with salt and a pinch of turmeric
In a pan heat Ghee
Add jerra,cloves,black pepper and bay leaf
Let them crackle
Add ginger garlic paste
Than add onion,saute
Add tomato gravy
Add all dry masalas
Cook for 4-5 minutes, as it leaves ghee aside add boiled Rajma
Cook for 5-6 minutes on simmer
Sprinle fresh Corriender.
Serve hot with Steamed rice.

Maa Ki Daal Recipe

Ingredients:
Maa Ki daal 100 gm
Finely Chopped Onion 1
Finely Chopped Tomato 1
Ginger Garlic Paste 1 tsp
Jeera 1/2 tsp
Heeng pinch
Turmeric 1/2 tsp
Salt s per taste
Milk 1 cup
Dhaniya powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Ghee 1 Tbsp

Method

Boil dal with turmeric and salt,keep aside
Heat Ghee in a pan, add jeera ,heeng
Add Ginger Garlic paste
Add onion and tomatoes
Add all dry masalas
As it leaves ghee aside, add milk and stir for 1- minutes
Sprinkle corriender
Serve hot

Toasted Rotis

Toasted rotis

Ingredients

Wheat Flour 50 gm
Ghee/oil 5 tsp
Salt 1/2 tsp

Method

Mix all the ingredients,add water and make a hard dough
Manipulate and keep for 1/2 an hour
Manipulate and roll after making 8 balls
Divide stuffing into 8 parts
Apply oil over the roll and spread the stuffing
Roll like a cylinder
Press into a ball forming a coil
Roll into a chapati
Roast on tawa on both sides till pinkish
Before serving place in a toaster till brown




Stuffing for Toasted Rotis

Ingredients

1.Onion Stuffing

Finely chopped onion 1 cup
Finely chopped chilli 2
Chilli powder 1/2 tsp
salt
anardana 1/2 tsp
Finely chopped corriender 2 tbsp

Method

Sprinkle slat on onions and keep for 10 minutes.
remove water,roast and add powder, anardana
Mix all the ingredients

2.Mint stuffing

Finely chopped Mint 1 cup
finely chopped chilli 2
amchoor powder 1/2 tsp
salt 1/2 tsp
bread crumbs 1 tbsp

Mix all the ingredients

3. Spinach stuffing

Finely chopped spinach 1 cup
finely chopped onion 2
finely chopped green chilli 2
paneer 4 tbsp
oil 2 tsp
salt as per taste

Heat oil, saute onion for 1/2 minute ,add green chilli and saute
add spinach and cook for 2 minutes
add paneer and salt

4.Cauliflower and fenugreek leaves

Grated cauliflower 2 tsp
jeera 1/2 tsp
onion finely chopped 1
finly chopped green chilli 2
finely chopped fenugreek  or corriender leaves 2 tbsp
finely chopped ginger 1/2 tsp
oil 2 tsp
salt as per taste

Heat oil ,add jeera to crackle
Add onions, green chillies,ginger,saute for 1/2 minutes.
add cauliflower and salt and cook till 3/4 done
add corriender or fenugreek leaves and mix.

Gobhi parantha

Gobhi Parantha Recipe (Cauliflower)

Ingredients for stuffing

Cauliflower Florets 6-8 Grated
Corriender chopped 10 gm
Salt  as per  taste
Dhaniya powder 1 tsp
Red chilli powder 1/2 tsp
Heemg 1 pinch
Ginger finely chopped
Soft kneaded Wheat flour dough 150 gms

Method
Roll one ball of dough
Mix all the ingredients
Place one spoon of filling in the roll and close it gently on the edges
Spread it again making a big round
Place it on hot pan
Turn and apply ghee
Turn again and apply ghee on another side
Bake till golden
Serve hot with curd/pickle/chutney

Stuffed Paranthas

Stuffed Radish Parantha

Today I am going to share recipes of stuffed paranthas with different stuffings.They can be on your breakfast menu Monday to Friday.

Ingredients

For the Bread

Wheat Flour 250 gms

Salt as per taste

Water

Knead a soft dough of the flour nad keep aside for 30 minutes

For Raddish Stuffing 

Raddish Grated 1

Finely chopped Chilli 1

Finely chopped Corriender 20 gms

Ginger finely chopped

Black pepper 2-3 smashed

heeng 1 pinch

dhaniya powder 1tsp

Grate and squeeze the raddish so tha all water is removed

Now add all the other ingredients and mix well

Make a ball of the dough, roll it and fill one spoon of stuffing.

Close it properly by joining the edges

Again roll and make a round spread

put on hot pan and turn apply ghee on one side

Turn again and apply ghee on another side till golden

Serve hot with curd or pickle.

Naan

NAAN

Ingredients

Maida 50 gm
sugar 1 pinch
dry yeast 1/4 tsp
fresh curd 1 tsp
ghee 5 gm
salt as per taste


Method

Mix yeast and sugar in warm water and stir till it dissolves,cover and keep for 5-7 minutes till it is frithy
Add it to maida along with ghee,salt and knead a soft dough with warm water
manipulate for 6-7 minutes
Cover with wet cloth and keep for 30 minutes
Manipulate again for 1 minute
roll nan
apply oil on pressure cooker and invert and hrat
Apply water on one side of the nan stick all nans on the inside of the cooker till it turns brown
Apply butter and serve

Aloo Paranthas recipe

It's every Indian house who is looking for something filly in the morning can go for this aloo parantha recipe. It even works wonders for a loved dish in kids lunch box.
I remember my school days when my Mom wrapped the hot aloo paranthas in my lunch box and on my way to school it was all over.
I long for those paranthas, but here I would like to share this secret yummy recipe with all my viewers.

Ingredients are readily available

Bolied potatos 2
Onion Finely chopped 1
Green Chilli Finely chopped 1
Fresh Corriender Finely chopped 20 gms
Salt as per taste
Dhaniya powder 1 tsp
Red chilli powder 2 pinches
Heeng 1 pinch
Wheat Floor Dough


Method is also very simple

Knead a soft dough of wheat flour with a pinch of salt
Keep aside
Peel and mash the boiled potatos
Add all other ingredients and make small balls
Now roll the balls of flour and put a small ball of potato mixture
Now slowly close the ball and roll it again making  a big round spread
Put it on pan and turn after few seconds apply ghee
Turn again and apply ghee till golden
Serve hot with pickle, chutney or curd.

Mughlai Parantha Recipe

Mughlai Parantha

Ingredients

Wheat flour 25 gm
Maida 25 gm
Onion 1/2 grated
Green chilli paste 1 tsp
corriender leaves 1 tsp chopped
1/2 tsp chilli powder
1/2 tsp pepper powder
salt to taste
2 eggs or 100 ml milk



Method

Sieve the wheat floor and amida together,add salt
Knead into a dough adding water
Cover with  adamp cloth,keep aside for ha an hour
Take some milk add onion,green chilli paste, pepper,chilli powder,salt and corriender leaves
Divide the dough into equal sized balls
Roll out on a floured board into a square
Spread 1 tbsp of milk mixture in it and bring the four sides towards the centre so that the mixture is sealed properly
Cook on  ahot tawa,turning it over wnen one side is brown
Apply 1 tsp oil on both sides till golden brown
Serve hot

Veg Burger Recipe

VEG BURGER

Ingredients

Burger Buns 2

For the cutlets

French Beans 50 gms
Carrot chopped finely 50 gm
Finely chopped cabbage 50 gm
green peas 25 gm
Boiled potato 2
Onion 1/2
green chilly chopped 2
Corriender 10 gm
Turmeric 1/4 tsp
Garam masala 1/2 tsp
Bread Crumbs
oil 30 ml
Salt


Oil for frying
Tomato  slices
Onion slices

tomato ketchup 4 tsp

Method

Cut the bun horizontally,seperate the 2 parts

Cutlet

Heat oil and saute onions
Add French Beans,carrot, cabbage,green peas,turmeric, garam masala,salt
Cook till done
Add boiled poattos,corriender, chilli powder and mix well
Keep to cool
Make cutlets of size of the bun, rollin bread crumbs and shallow fry
Take the lower half of the bun,apply buuter and spread sauce
Place a tomato slaice,then onion slice,place cutlet and keep another onion ,2 tomato slice
Place the other half on the top
Spread butter on top
Bake at 200 degree for 2-3 minutes
Serve Hot

Veg Hot Dogs Recipe

Veg Hot Dogs
Ingredients

Hot Dog Buns 2
Onion Finely chopped 1
Cheese 2 cubes
Fine chopped tomato 1
Finely choped capsicum 1
Boiled rice or potato 1 cup
Chilli powder 1/2 tsp
Butter 1 T
Salt


Mayonnaise

Curd 10 gm  (remove water)
Creme 10 gm
salad oil 10 ml
Boiled potatos 10 gm
Salt
Vinegar
Mustartd powder
Pepper Powder
sugar

Method

Cut bun horizontally,scoopa little bread from centre
Heat butter,saute onions, add tomatos,capsicum and cook
Add rice or poatato,grate cheese, mix with vegetables
Mix with Mayonnaise,fill in the scooped roll
Apply butter on outsideof the bun
Bake at 20 degrees for 10 minutes


Method for Mayonnaise

Beat Curd,add creme, dd salad oil drop by drop
While constantly beating, add rest of the ingredients and mix

Pizza with Different Toppings

Pizza

For bread

Ingredients

Maida  125 gms
Dry yeast 10 gms
Salad oil 10 ml
Luke warm water 50 gm
Sugar 5 gm

Topping 1

Ingredients

Capsicum 1
Tomato 3
Cinnamon clove powder
Cabbage 50 gms
onion 1
Cheese 1 cube
salt, red chilli powder

Topping 2

Ingredients

Rajma 20 gms
onion 100 gms
garlic cloves 2-3
Macaroni 10 gm
Mushroom 10 gms
Tomato puree
Cinnamon, clove
Corn flour 5 gm
oil 2 tsp
Salt, chilli powder


Topping 3

Ingredients

Mozrella Cheese  Grated 15 gms
White Sauce 75 ml
Peppewr pOwder, salt
Maida 10 gm
Butter 10 gm
Milk 75 ml
Water 75 ml

Method for Bread

Mix sugar,pinch of maida and yeast in luke warm water,cover and leave aside for 5-10 minutes for fermentation
Sive maida add 5 ml salad oil to the maida and make a dough with yeast mixture
Manipulate the dough for 2-3 minutes,leave for 30 minutes
Roll out Chapati,prick with fork and bake at 250degrees for 10-15 minutes


Vegaetable Method

Saute onion and add salt,capsicum cabbage

Boil tomatos and prepare puree after removing peels

Add salt, chilli powder,cinnamon ,clove powder

Spread puree on pizza base

Put Vegetable

Grate cheese on top and bake


Italian Method


Heat oil, saute onion and chopped or grated garlic

Boil Macaroni

Add Mushroom to sauted onions,cinnamon, cloves mixture,salt,chilli powder

Add tomato puree

Make a paste of corn flour and water and add make a gravy

Spread over pizza base and bake


Cheese Method

Melt Cheese

Add white Sauce

Sprinkle salt and pepper

Spread over pizza base and bake


For White  sauce


Roast Maida in Butter

Add milk slowly while constantly stirring

Vegetable Biryani recipe

Vegetable Biryani


Ingredients


Basmati Rice 50 gms
Ghee 15 Gms
Cinnammon, cloves 1-2
Bay leaf 1
Green peas 20 gms
Potatos 10 gms
Cauliflower 10 gms
Capsicum 10 gms
Onion 25 gms
Tomato 25 gms
Salt as per taste


Masala
Ginger 1 piece
Garlic 1-2 flakes
Cardammom  1-2
Green chilly 1


Turmeric,red chilli,salt to taste




Method


Wash rice and drain water, soak for 30 minutes
Heat 10 gm ghee, add cinnamon,cloves, bay leaf
Add rice,water and cook. Each grain should be seperate


For Vegetable


Cut vegetables into small cubes
Heat Ghee and saute onion
Add masala and saute
Add vegetables and cook with little water
Add tomatos ,cook and add capsicum
Take a bowl,add ghee and make alternate layers of rice and bake for 10- 15 minutes
Decorate with fried onions

Courgettes soup

Chilled Courgettes soup with Peas
Ingredients
  Finely chopped Cloves Garlic 2
  vegetable stock 750ml
 Fresh Mint,chopped 20g
 Yoghurt 500g 
Diced  Onion 1
2 Sprigs Fresh Rosemary
250g Courgettes, thinly sliced
250g Peas
1 tsp Butter
Method 
Melt the butter in a large saucepan then add the garlic, onion and rosemary sprigs. Saute the onion . Stir in the courgette slices and cook for a further 5 minutes, until the courgette is starting to soften but not colour.
Add the peas and then pour in vegetable stock. Bring to the boil, cover and simmer for 10 minutes until the courgette is tender. Turn off the heat, leave to cool then remove and discard the rosemary.
Stir the mint and  yoghurt into the cooled soup then, using a  blender,  blend until completely smooth. Season to taste, then chill until ready to serve. 
Sprink Black Pepper Powder