Oats dill leaves paratha

Ingredients:
Onion : 1 medium size chopped
Green chilli ; 1 chopped
Dill leaves : 1/4 cup finally chopped
Oats : 1 cup
Potato : 1 medium size boiled and mashed.
Wheat flour : 1/4 cup
Oil : 1 Tbs

Method:
*Heat a non stick pan and add oil,when oil gets heated add chopped onion and green chilli.
*Now add dill leaves Saute for 1 minute and add oats.Add salt to taste mix well .
*Switch off the flame and set aside.Let it cool down completely.
*Transfer this mix to a deep bowel and add cooked potato.
*Mix well all together and kneed.Add 1or2 Tbs water if required.
*Now kneed to a soft dough.
*Make small balls and roll it using with a chappathi roller.
*Heat a tawa and cook the paratha on low flame by applying 1 tsp of oil on each side.
*Cook till parathas are well cooked.

Watch how to make Oats dill leaves paratha

Chicken Masala

Chicken masala is a semi dry version and is great accompaniment with rice and chapathi .

INGREDIENT:
Chicken-1kg cut into medium size

Onion-2 medium size

Tomato-2 medium size (make into pure)

Butter-3 to 4 tps

Ginger finely chopped -1Tbs

Garlic finely chopped-2 Tbs

Salt to taste

Onion -1 cut it into big pieces

Coriander leaves to garlish

MASALAS:

Kasuri methi-2 Tps

Kasmeri chilli powder -2 Tbs

Turmeric powder-1/2 Tsp 

Cumin powder -1 Tsp

Coriander powde-2 to 3 Tbs

Black pepper-1Tbs

Garam masala-1 Tbs

METHOD:

*Heat a pan or kadai and add butter,saute the chopped ginger and garlic.Saute till a nice aroma comes out.

*Now add sliced onion  and little salt.Saute till onions begin to light brown.

*Now add all the masalas,but add 1/2 tsp garam masala only.

*Saute well and add tomato pure.Now let the tomato pure cook well.

*Now add the chicken pieces,1 glass of water and salt to taste.cover and cook in very low flame.

*Stirring the chicken occasionally and add water if needed.
*When chicken gets tender and cooked add the onion pieces and rest of the garam masala.
*Now remove the lid and cook in high flame for 5 minutes or till the gravy gets thicker.
*Remove from fire and garlish with coriander leaves.

Kothu Paratha

Ingredients:

Parathas : 3 (I used last days left over paratha)

Egg -2

Carrot- 3 tsp Chopped

Beans -3 tsp Chopped

Onion : 1 finely chopped

Tomato : 2 medium finely chopped

Green chillies : 2- 3

Ginger : Chopped 1 tsp

Garlic-Chopped 1 tsp

Salt to taste

Turmeric Powder -1/4 tsp

Garam Masala powder : 1 tsp

Red chilli powder -1/4 tsp

Oil : 2 tsp

Curry leaves- few

Fresh coriander leaves : Few

Method :

1.Shred paratha into small pieces with ur hand or using a knife and keep it aside.

2.Crack and pour eggs in the kadai, add pepper and salt to the egg, stir it and cook the egg.and keep aside.

3.Heat oil in kadai and fry onions also add salt.When it changes its colour add carrot and beans.wait untile its cooked.4.Add Ginger Garlic paste, green chillies,curry leaves and masala powder.Saute till the masala raw smell goes.

5.Now add the tomato.And cook for 5 minutes.

6.When the masala is done add egg and parotta and mix all contents together.

7.Finally add corriander leaves.

Dal Palak curry

Ingredient:

Dal (lentils) - 1/2 cup

Palak (Spinach) - 2 cups

Onions - chopped - 1

Green chilli -2

Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp
Oil - 2 tsp
Mustard seeds -1 tsp
Salt - to taste

Method:
1.Pressure cook the lentils along with the onions,Green chilli,Turmeric powder,Red chilly powder,Jeera powder.
2.Remove the lid, and mash lentils and mix  the palak.

3.Add some salt and mix well, and cook covered for 5 minutes.

4.Add oil to the hot pan. When the mustard seeds splutter pour this to cooked dal.

Serve hot with chapathis

Mixed Vegetable Sabji / Subzi With Soya Chunks

Ingrediants:
Carrot – 1
Beans – 4-5
Potato – 1 medium sized
Capsicum – 1
Onion – 1
Tomato – 1
Soya chunks -8-10
Ginger + Garlic Paste – 1/2 tsp
Curry leaves
Green chillies -3-4
Cumin Seeds or Jeera – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder - 1/2 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1/2 tsp
Salt
Coriander Leaves / Cilantro

Method:
1.Chop Carrot, Beans, Potatoes, Capsicum lengthwise.Cook these chopped/cut vegetables in a pressure cooker for 1 whistles.
2.Soak the soya chunks in water for 10-15 minutes.Than squeeze the water from soya chunks and add this to cooked vegetables.Cook in low flame for 10 minutes
3.Heat Oil in a pan, add Jeera/Cumin Seeds. Once the Jeera seeds splutter add Curry leaves, chopped Onions, Turmeric Powder and Ginger + Garlic paste and saute until the Onions turn transparent.

4.Now add Tomato ,Garam Masala, Chilli Powder, Coriander Powder,Salt and 1/4 cup of water and cook for 3 min.
5.Then add cooked Vegetables, soya chunks and cook for 5-6 min more until the water content blends well with cooked Vegetables.
Garnish the Sabji/Subzi with Coriander leaves.
Serve Mixed Vegetable Sabji/Sabzi hot with Chapati, Roti or Nan.

Grated Paneer-Egg Masala

First time iam cooking paneer dish.This turned out grt sucess.

Ingredients:
Paneer (cottage cheese) – 100 gms
Egg – 1
Capsicum medium size(chopped) – 1
Onion – 1
Tomato medium size (chopped) – 1
Ginger –garlic paste – 1tbsp
Kashmiri Red chilly powder – 1-1 1/2 tsp
Turmeric powder – 1/2tsp
Garam masala-1/4 tsp
Tomato sauce – 1 tsp
Soya sauce – 1-1 1/2 tsp
Vegetable oil
Curry leaves or coriander leaves

Preparation
1.Heat oil in pan. Saute ginger-garlic paste and chopped onions.
2.Once onion turns golden brown in color, add capsicum, red chilly powder, turmeric powder, salt to it and mix. Let the capsicum get cooked.Now add tomato.
3.Add tomato sauce and soy sauce to it. Add egg to it and scramble well.
4.Finally add grated paneer to it,add curry leaves. cover and cook in low flamefor sometime.
5.Remove from heat and garnish with coriander leaves.
6.Serve hot with Roti or Rice.

Potato Kachori

Kachori is very common in Uttar Pradesh and Punjab especially during winters.I saw this recipe in kairali tv flavours of india.It is very easy and tasty snack.
Ingredients:
For the stuffing
2 Potatoes, boiled and mashed
1 Onion
1tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Green Chilies paste
2 tbsp Cilantro leaves finely chopped
1 tsp Garam Masala
½ tsp Turmeric powder
½ tsp cumin seeds
Salt To taste
2 tbsp Oil

For the Kachori
1 cups Maida
1 cups whole-wheat flour
4 tbsp Oil
1 tsp Salt
Water
Cooking Oil for deep-frying

Method:
1.Heat 2 tbsp cooking oil in a frying pan.
2.Add cumin seeds. When cumin stops spluttering add ginger, garlic, green chili paste,oninon and fry for 2-3 minutes. Add garam masala, and salt. Mix well.
3.Add the mashed potatoes and stir-fry it well. Now add chopped cilantro leaves and keep aside.

4.Mix wheat flour, maida, salt, and 4 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
5.Make small balls of the dough. Press one of the balls to about 3 to 4" diameter. Place a part of the stuffing on top.

6.Gather the dough around folding the stuffing in. Make sure most of the air escapes. Press down again making it flatter. Roll it lightly, slightly thicker than puri.
7.Heat the oil in a wok or kadhai on medium heat till it starts smoking. Slip in a kachori (seam-side down). Deep-fry Kachoris 2-3 at a time, till they are golden brown.
8.Drain excess oil and serve hot with any of your sauce.