Cabbage Paratha

Ingrediants :

Wheat flour(Atta) : 3 cups
basen : 2-3 tbs
cabbage(grated) : 1 small size
coriander powder: 1/2 tbs
cumin powder : 1/2 tbs
termeric powder: 1 pinch
garam masala powder : 1/2 tbs
salt : to taste
finely chopped green chilli: 3-4
hing: 2 pinch
vegetable oil : to fry
finely chopped coriander

How to prepare:
1. First add pinch of salt, 1 tablespoon oil into the flour and adding enough water make a soft dough as we make for chapati.Knead it for 5 minutes and set aside.
2. Heat 1 tablespoon of oil in a pan and add hing , then green chilli, ginger garlic paste , termeric powder ,salt, cumin powder, coriander powder and then add basen and stir for 3-4 minutes , and then add grated cabbage ,again cook for 5-6 minutes untill cabbage becomes tender.
3. Then add chopped coriander, garam masala powder and cabbage filling is ready.
4. Take small ball of dough and roll it like poori and stuff small amount of stuffing into this poori and close it from all sides.
5. Pat it in the palm and roll it gently like chapati and paratha is now ready for frying.
6. Heat the tava and fry the paratha using few drops of oil .
7. Fry the paratha from both sides till the light brown colour appears.
8. Serve hot with any indian pickles or yogurt.

Mooli Paratha

Ingrediants :
Wheat flour(Atta) : 3 cups
basen : 2 tbs
Radish : 3 medium size
coriander powder: 1/2 tbs
cumin powder : 1/2 tbs
termeric powder: 1 pinch
salt : to taste
finely chopped green chilli: 3-4
ginger -garlic past : 1/2 tbs
dry mango powder :1/2 tbs OR
Lemon juice : 1/2 tbs
hing: 2 pinch
vegetable oil : to fry
finely chopped coriander

How to prepare:
1. First add pinch of salt, 1 tablespoon oil into the flour and adding enough water make a soft dough as we make for chapati.Knead it for 5 minutes and set aside.
2. Peel and grate the mooli and squeeze the grated mooli and then drain all the water.
3. Heat 1 tablespoon of oil in a pan and add hing , then green chilli, ginger garlic paste , termeric powder ,salt, cumin powder, coriander powder and then add basen and stir for 3-4 minutes , and then add grated mooli and again cook for 3-4 minites untill mooli becomes tender.
4. Then add chopped coriander and mooli filling is ready.
5. Take small ball of dough and roll it like poori and stuff small amount of stuffing into this poori and close it from all sides.
6. Pat it in the palm and roll it gently like chapati and paratha is now ready to fry.
7. Heat the tava and fry the paratha using few drops of oil .
8 Fry the paratha from both sides till the light brown colour appears.
9. Serve hot with any indian pickles or yogurt.

Gobi Paratha

Ingrediants:

wheat flour(atta) : 4 cups
Butter or oil : for frying
grated cauliflower : 2 cups
green chillies choped : 2-3
ginger (minced) : 1 teaspoon
cumin powder : 1 teaspoon
garam masala powder : 1teaspoon
salt : to taste
hing : a pinch
finely chopped coriander: 1/2 cup

How to prapare:

1. First add pinch of salt, 1 tablespoon oil into the flour and adding enough water make a soft dough as we make for chapati.Knead it for 5 minutes and set aside.
2. Heat 1 tablespoon of oil in a pan and add hing , then green chilli, grated gobi, ginger,salt, cumin powder, garam masala powder and stir for 3-4 minutes untill cauliflower becomes tender.
3. Then add chopped coriander and the cauliflower filling is ready.
4. Take small ball of dough and roll it like poori and stuff small amount of cauliflower mixture into this poori and close it from all sides.
5. Pat it in the palm and roll it gently like chapati and paratha is now ready to fry.
6. Heat the tava and fry the paratha using few drops of oil .
7. Fry the paratha from both sides till the light brown colour appears.
8. Serve hot with any indian pickles or yogurt.

Aloo Paratha

Ingrediants:

potatoes (boiled amd smashed): 5 medium size
wheat flour(atta) : 4 cups
butter
green chopped chillied : 3-4
mango powder : 1 teaspoon Or lemon juice : 1 tablespoon
ginger(minced) : 1 teaspoon
garlic (minced) : 1/2 teaspoon
red chilli powder: 1 teaspoon
garam masala powder: 1 teaspoon
coriander powder : 1/2 teaspoon
cumin powder : 1/2 teaspoon
salt : to taste
coriander finely chopped for garnishing

How to prepare:

1. Add a pinch of salt, 1 tablespoon oil to tha flour and add little water at a time. Knead into medium soft dough like we do for making chapaties. Knead well for 5-6 minutes and keep aside.
2 . In a big bowl take smashed potatoes, add ginger,garlic, green chillies,chopped coriander mango powder, salt, red chilli powder and garam masala powder.
3. Mix it well and make medium size balls and keep the balls in a dish.
4. Then take the small portion of dough and roll it like poori.
5. Now put one ball of potato mixture over the poori and close it from all side , gently pat the poori with the palm and apply some flour from both sides of poori.
6. then roll it gently like chapati.
7. Heat the tava on medium heat and put some butter and then put the paratha, cook from both sides till the colour of paratha changes to light brown.
8. Finely serve hot with curd or pickle.

Kadhai Paneer

Ingrediants:
paneer(cut into small cubes) : 200 gm
chopped onion : 2
choped tomato : 2
garlic(minced) : 1 tablespoon
green chilli : 3-4
capscium(cut into small pieces) :2
vegetable oil : 3 tablespoon
bay leaf : 1
cardamom powder : 1 teaspoon
cinnamon powder : 1/2 teaspoon
black pepper powder : 1/2 teaspoon
red chilli powder : 1 tablespoon
turmeric powder : 1/4 teaspoon
coriander powder : 1 teaspoon
cumin powder : 1 teaspoon
garam masala powder : 1 teaspoon
salt : to taste
fresh finely chopped coriander for garnishing

Preparation method:

1. Heat oil in a heavy bottom pan.
2. Add bay leaf and chopped onion , fry for 2 minutes then add minced garlic, chopped green chillies and fry till colour changes.
3. Add all masala powders except garam masala powder and chpped tomatoes and stir for some time
4. Then add cut bell peper and paneer cubes and salt to taste and cook for 4-5 minutes.
5. Finally add garama masala powder .
6. garnish with finely chopped coriander and serve hot.

paneer Bhurji

It is very simple and easy to prepare dish and can be prepared in very less time.

Ingrediants:
paneer(crumbled coarsely) : 200gm
vegetable oil : 3 tablespoon
green peas : 1/2 cup
finely chopped onion: 1 medium size
finely choped tomato: 1 small size
choped green chillies : 3-4
garlic(minced) : 1 teaspoon
ginger(minced) : 1 teaspoon
red chilli powder :1/2 teaspoon
termeric powder : 1/4 teaspoon
coriander power : 1 teaspoon
cumin powder : 1 teaspoon
mustard seeds : 1teaspoon
salt : to taste
garam masala powder : 1 teaspoon
coriander finely chopped for garnishing

How to prepare:

1. First heat vegetable oil in a heavy bottom pan.
2. Add mustard seeds ,then chopped onion and green chilli and fry for 2-3 minites.
3. Add minced ginger and garlic and fry till it turns to golden brown.
4. Add all masala powders except garam masala and salt.
5. Add chopped tomatoes and stir sometime.
6. Then add green peas and crumbled paneer into the pan .
7. Stir for 5 min , add fresh cut coriander and garam masala powder.
8.Serve hot with chapati .

Mutter Paneer

Ingrediants:

cooking time : 20 min
preparation time : 30 min

paneer : 200 gm
green peas: 1 cup
onion : 1(blended)
tomato puree : 2 tablespoon
ginger-garlic paste: 1 tablespoon
vegetable oil : 3 tablespoon
milk : 1/2 cup
fresh cream : 2 tablespoon
poppy seeds : 1 teaspoon
decicated coconut: 1 tablespoon
cinnamon stick : 1 inch
cloves : 2
cardamom: 2
bay leaf : 1
chilly powder :1&1/2 teaspoon
turmeric powder: 1/4 teaspoonc
orriander powder : 1/2 teaspoon
cumin powder: 1/2 teaspoon
salt: to taste
garam masala powder : 1 teaspoon
finely chopped corriander for garnish

procedure:

1. First cut the paneer into small cubes and keep aside.
2.In a small pan roast coconut and poppy seeds till the colour chnages ,then make fine power of coconut , poppy seeds,cinnamon stick,clove and cardamom in a grinder.
3.Heat vegetable oil in a heavy bottom pan.
4.Add bay leaf , then onion paste and fry it for sometime, then add ginger-garlic paste and again fry till the colour changes to golden brown.
5. Add chilli podwer, termeric powder , all masala powders and salt to taste and then add tomato puree , fry for 2 minutes.
6. Add milk and fresh cream and simmer for 2 minuteson low heat ,if required add little water as per you like greavy.
7. Add paneer ,garam masala to the greavy .
8. Garnish with chopped corriander .
9. Serve hot with simple chapati or naan.

Paneer butter masala

This is a very famous north indian dish. It tastes very rich and delicious.

cooking time : 20 min
preparation time : 30 min

paneer : 250 gm
onion : 1(blended)
tomato puree : 2 tablespoon
ginger-garlic paste: 1 tablespoon
butter : 3 tablespoon
milk : 1/2 cup
fresh cream : 2 tablespoon
poppy seeds : 1 teaspoon
decicated coconut: 1 tablespoon
cinnamon stick : 1 inch
cloves : 2
cardamom:2
bay leaf : 1
chilly powder :1 teaspoon
turmeric powder: 1/4 teaspoon
corriander powder : 1/2 teaspoon
cumin powder: 1/2 teaspoon
salt: to taste
garam masala powder : 1 teaspoon
finely chopped corriander for garnish

procedure:

1. First cut the paneer into medium flat pieces and keep aside.
2.In a small pan roast coconut and poppy seeds till the colour chnages .
3.Make a fine power of coconut , poppy seeds,cinnamon stick,clove and cardamom in a mixture.
4.Heat 2 tablespoon of butter in a heavy bottom pan.
5.Add bay leaf , then onion paste and fry it for sometime, then add ginger-garlic paste and again fry till the colour changes to golden brown.
6. Add chilli podwer, termeric powder , all masala powders and salt to taste and then add tomato puree , fry 2 minutes.
7. Add milk and fresh cream and keep it on low flame for 2 minutes ,if required add water as per you like greavy.
8. Add paneer and remaining butter and garam masala to the greavy .
9. Garnish with chopped corriander .
10. Serve hot with simple chapati or naan.