Paneer and spinach parathas

Ingredients:

For the dough

1 1/2 teacups plain flour (maida)
1 1/2 teacups whole wheat flour
2 teacups chopped spinach
1/2 teaspoon lemon juice
2 tablespoons ghee
1 teaspoon salt

To be mixed into a stuffing

1 teacup grated cauliflower
1 teacup crumbled paneer
2 tablespoons chopped coriander
3 to 4 green chillies, chopped
1/2 teaspoon finely chopped ginger
salt to taste

Method:

For the dough

1. Blend the spinach and lemon juice with 2 tablespoons of water in a liquidiser.
2. Sieve the flours with the salt. Add the ghee and mix well.
3. Add the spinach mixture. Make a semi-soft dough by adding enough water.

To proceed

1. Divide the dough into 6 portions.
2. Roll out one portion of the dough, put about 2 teaspoons of the stuffing in the centre and seal the edges.
3. Roll out again into a thick paratha.
4. Cook on a hot tawa on both sides.
5. Repeat for the remaining dough portions and stuffing.
6. Serve hot with fresh curds.

Soya Upma

Ingredients:

3/4 cup soya granules
1 teaspoon cumin seeds (jeera)
1 tablespoon urad dal (split black lentils)
1/4 teaspoon asafoetida (hing)
1 teaspoon grated ginger
1 to 2 green chillies, slit
1 onion, chopped
1/2 cup grated carrot
1/2 cup cabbage, chopped
juice of 1/2 lemon
1 tablespoon oil
salt to taste

Method:

1. Soak the soya granules in hot water for approximately 15 minutes. Drain, squeeze out all the water and keep aside.
2. Heat the oil in a pan and add the cumin seeds. When they crakle, add the urad dal and saute till the dal turns light brown.
3. Add the asafoetida, ginger, green chillies and onion.
4. Saute the onion pieces till they are translucent. Then add the carrot and cabbage and saute for 4 to 5 minutes.
5. Add the soya granules and mix well.
6. Season with salt and lemon juice.
7. Serve hot.

Did you know?

Wanna check if an egg is fresh or hard boiled? Just spin the egg. If it wobbles, it's raw. If it spins easily, it's hard boiled.
A fresh egg will sink in water, a stale one will float.

Khoya Paneer

Ingredients:

150 gms Khoya
250 gms paneer- cut into cubes
few almonds(optional)
2 onions
2 tomatoes
1/4 tsp redchilli powder
1/4 tsp garam masala
Salt to taste
Oil

Grind to a paste
1" ginger piece
2 green chillies
1 tsp heera

Method:

1.Grind ginger piece, green chillies and jeera to a paste.
2.Grind onions separartely
3.Heat oil (or ghee), add onions, Cook until onions turn light brown.
4.Add mashed khoya. Cook on low heat until khoya turns light brown.
5. Add ginger paste. Cook for a minute.
6. Add almonds, and tomato puree, cook until oil separates.
7. Add water, salt, red chilli powder and garam masala. Cook on low heat till the gravy is thick.
8. Add paneer, cook for a few minutes
9. Garnish with grated khoya and its ready !!!

Spicy Chicken in onion paste

All you chicken lovers....do try this.....

Ingredients

1 kg chicken pieces (medium)
2 large onions
1 cup water1/2 cup oil

For Chicken Marination:
curd 1 cup
lime juice 1 tea sp
salt acc. to taste
chilly pwd 1 tea sp
coriander pwd 2 tea sp
turmeric pwd 3/4 tea sp
garam masala 2 tea sp
chopped coriander leaves 1/2 cup
chopped mint leaves 2 tbs sp
giner garlic paste 1 table sp

Marination method:
Wash the chicken (cut into small size or medium size), slit it with a knife or just make holes into the chicken pieces with the help of fork so that the marination goes into the flesh.
Take a big dish, put the washed chicken, all the above ingredients, mix well and set aside for 1 hour atleast.
For Onion Paste:
2 large red onions
2 to 3 bay leaves
3 to 4 cardamoms

Method for the paste: Slice the onions into rounds the way we cut for salad, boil in just enough of water for the onions to get submerged along with bay leaves and cardamoms. Let it boil till the onions color changes to slight transparent. Sieve out excess water, let it cool and blend into thin paste in a blender.

Method
1)Take a heavy bottom non stick dish, heat oil add one or 2 small bay leaves, 2 cloves, 1 cardamom, 2 to 3 Cinnamon sticks. stir for 1 minute and then add the onion paste. keep stirring for a minute or so and then add 1/2 tea sp ginger garlic paste. Add a pinch of salt, chilly powder, turmeric powder, coriander powder and then stir.Let the onion cook till the oil separates, say around 3 to 4 min on medium flame.
2)When the oil separates from the onions, add the marinated chicken and stir for some time, let it cook for 10 to 15 min, keep on stirring in between and when the chicken is 3/4 th cooked, add a cup of water(optional if you want a bit of gravy otherwise no need of adding water). stir for sometime and then check for the salt. Garnish with coriander.

Masala Mutton Chops

Ingredients
Mutton chops - 1 kg
Curds - 250 ml
Onions - 1 cup chopped
Tomatoes - ½ cup chopped
Green chillies - 2 tsp chopped
Coriander leaves - 2 tbsp chopped
Red chillies - 3
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Pepper corns - 1/2 tsp
Cardamoms - 3
Cloves - 4
Cinnamon - 2 pieces
Ghee or oil - 3 tbsp
Salt - to taste

Method
Wash the chops and drain the water. Add curd and salt and marinate for 1 hr.Add onion, tomato and green chillies.Powder red chillies, coriander, cumin, pepper, cardamoms, cloves and cinnamon together and add to the chops.Add ghee or oil and ½ cup of water .Pressure cook for 15 minutes.Cool the cooker for 10 minutes and open the lid.Place the cooker back on fire and cook stirring till all the liquid is absorbed and ghee or oil floats on top. Serve with roti or parathas.