1. PANEER REZALA 

Ingredients-

• Paneer-250 gms (cut into square pieces)
• Onion-1 medium
• Yogurt-1 cup
• Garlic paste-1 tbsp
• Ginger paste-1 tbsp
• Poppy seeds-2 tbsp
• Magaj-1 tbsp
• Cashew nuts-2 tbsp
• Whole dry red chili-4 to 5 pieces
• Green cardamom-3 pieces
• Cinnamon- 1 piece
• Cloves-3 piece
• White peppercorns-1 tsp
• Salt to taste
• Ghee/oil-2 tbsp

Method-

• Soak the poppy seeds, magaj seeds and cashew nuts in some warm water for half an hour. Grind  it to a fine paste. Heat ghee/oil in a pan. Add whole garam masalas and chilies. Stir in low flame for a minutes.Add paste of boiled onion. Stir gently for three minutes. Then add the garlic, ginger paste, white masala paste, crushed peppercorn, salt to taste and stir for another three to four minutes. Remove from heat and add the whipped yogurt. Mix well. Add the paneer pieces. you can also add a few kafir lime leaves which can lend an unique fine aroma blending into the dish. Cover and cook on low heat for 10 minutes. Remove the cover and check the consistency. Adjust the seasoning and garnish with dried red chilies.

2. PANEER TIKKA STICKS

Ingredients-

• Paneer cubes-250 gm
• Capsicum-1 (cut into cubes)
• Onion-1 (cut into cubes)
• Tomato-1 (without pulp)
• Salt to taste
• Tandoori masala-1 tsp
• Red chili powder-1 tsp
• Black pepper powder-1 tsp
• Olive oil
• Curd-1 small bowl
• Ginger-garlic paste

Method-

• Mix together all the spices and it the cut paneer pieces and cut vegetables. Let it marinate for a 30 minutes in the refrigerator. Heat oil in a pan and fry the paneer pieces followed by the vegetables. Arrange the paneer and the vegetables on a skewer and garnish with chat masala.

3. PALAK  PANEER

Ingredients-

• Fresh spinach puree 1 cup

• Paneer (cottage cheese) 100 grams

• Hard tofu 100 grams

• Silken tofu 1 Thick slice

• Oil 1/2 teaspoon

• Cumin powder 1 teaspoon

• Garlic chopped 1 tablespoon

• Onions chopped 2 medium

• Green chillies chopped 1 teaspoon

• Black peppercorns 6-8

• Salt to taste

• Garam masala powder 1 1/2 teaspoons

Method-

• Heat oil in non stick pan, add cumin seeds and garlic and sauté for 1 minute.
• Add onions and sauté till well browned.
• Cut hard tofu, silken tofu and paneer into squares.
• Add green chillies, black peppercorns, paneer, hard tofu, salt, spinach puree and 4-5 tbsps water to the pan. Mix and add garam masala powder. Mix well and cook for 2-3 minutes.
• Add silken tofu and mix gently. Cook for 2-3 minutes more.
• Serve hot with chapatti.

4. PANEER MALVANI CURRY

Ingredients-

• Cottage Cheese 300 grams

• Dried Red Chillies 3 tablespoon

• Black cardamom 2-3

• Green cardamom 4-5

• Cloves 3-4

• Dried red chillies broken 4-5

• Coriander seeds 1 tablespoon

• Cumin seeds 1 teaspoon

• Onion sliced 1 medium

• Stone flower (dagad phool) 2-3

• Cinnamon 1 inch

• Ginger-garlic paste 1 tablespoon

• Dried coconut ( khopra) grated ¼ cup

• Tomato finely chopped 1 medium

• Turmeric powder ½ teaspoon

• Salt to taste

• Star anise 2

• Curry leaves 8-10

• Onion finely chopped 1 medium

• coriander leaves finely chopped 2 tablespoon

• Coconut milk ½ cup

• Fresh coriander sprigs for garnis

Method-

• Heat 2 tbsps oil in a non-stick pan, add black and green cardamom, cloves, dried chillies, coriander seeds and cumin seeds and sauté for a minute. Adds sliced onion, stone flower and cinnamon and sauté for 6-8 minutes.
• Add ginger-garlic paste and sauté for 2-3 minutes. Add dried coconut and tomato and mix well. Add turmeric powder and salt and mix well. Remove from heat, cool and add 4 tbsps water and grind into a smooth paste.
• Heat remaining oil in another non-stick pan, add star anise and curry leaves and sauté. Add chopped onion and sauté till translucent.
• Strain the ground mixture into the pan along with ½ cup water and mix well. Cook for 3-4 minutes.
• Cut cottage cheese into big cubes and add along with coriander leaves and coconut milk and mix well. Simmer for 2 minutes.
• Transfer the curry into a serving bowl, garnish with coriander sprig and serve hot.

5. PANEER MALAI CURRY

Ingredients-

• Cottage Cheese 200 grams

• Tender Coconut 1 large

• Coconut scrapped 1 1/2

• Oil 4 tablespoons

• Salt to taste

• Turmeric powder 1/2 tablespoon

• Bay leaves 2

• Green cardamoms 3-4

• Cloves 3-4

• Cinnamon 1 inch stick

• Onions grated 2 medium

• Ginger paste 1 tablespoon

• Red chilli powder 1 teaspoon

• Pure ghee 1 tablespoon

Method-

• Cut paneer into one and a half inch by one inch by half inch sized rectangular pieces. Heat two tablespoons of oil in a pan. Sauté paneer pieces till lightly browned on all sides. Add salt.
• Dissolve one-fourth teaspoon of turmeric powder in a tablespoon of water and add to pan. Sauté till water dries up. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water.
• Squeeze and extract coconut milk. Heat remaining oil in a pan. Add bay leaves, green cardamoms, cloves and cinnamon. Stir-fry briefly.
• Add grated onions and sauté for two to three minutes and then add ginger paste. You can sprinkle a little water if required.
• Blend red chilli powder and the remaining turmeric powder in a little water and add to onions. Stir-fry on medium heat for two to three minutes and add coconut milk.
• Add paneer, reserved scraped coconut and pure ghee. Add salt, cover and cook for five to seven minutes.
• ake a tender coconut. Remove contents. Fill empty coconut shell with this mixture. Cover with lid and seal it with atta dough. Preheat oven to 200º C - 220º C.
• Keep coconut shell in hot oven for fifteen to twenty minutes to cook on dum.
• Serve directly from the coconut shell.

6. ALOO MATAR PANEER

Ingredients-

• Potatoes peeled 2 medium

• Green peas shelled 1 cup

• Paneer (cottage cheese) 100 grams

• Onion 1 medium

• Ginger 1

• Garlic 8-10 cloves

• Oil 2 tablespoons

• Cumin seeds 2 teaspoons

• Salt to taste

• Turmeric powder 1/4 teaspoon

• Coriander powder 1 1/2 teaspoons

• Red chilli powder 1 teaspoon

• Fresh tomato puree 1 cup

• Roasted peanuts, paste 2 tablespoons

• Garam masala powder 1 teaspoon

Method-

• Grind onion, garlic and ginger.
• Heat oil in a nine stick pan, add cumin seeds and sauté till lightly browned.
• Cut thin batons of potatoes. Add the ground paste to the pan and sauté till lightly browned, stirring frequently.
• Add potatoes, salt and turmeric powder and mix.
• Add ¼ cup water and mix well. Cover and cook till potatoes are almost done.
• Cut paneer into small cubes. Add coriander powder and red chilli powder and mix.
• Add green peas and mix. Cover and cook till the vegetables are done.
• Add tomato puree and mix. Cover and cook for 2 minutes.
• Add peanut paste and mix well.
• And paneer and mix Sprinkle garam masala powder and serve hot with roti.

7.PANEER NAZAKAT



Ingredients-

• Cottage Cheese 400 grams
• Tomato Puree 2 tablespoons
• Green chillies 2
• Ginger finely chopped 1 teaspoon
• Raisins 1 tablespoon
• Cashewnuts chopped 1 tablespoon
• Turmeric powder 1/4 teaspoon
• Kashmiri red chilli powder 1/4 tsp + for sprinkling
• Salt to taste
• Green cardamom powder a pinch
• Whole cashewnuts 10-12
• For the gravy
• Oil 1 tablespoon
• Bay leaves 2
• Green cardamoms 3-4
• Black cardamoms 2
• Cinnamon 1/2 inch
• Cloves 2-3
• Ginger-garlic paste 1 tablespoon
• Tomatoes pureed 3 medium
• Green chillies 2
• Coriander powder 1 tablespoon
• Red chilli powder 1/2 teaspoon
• Turmeric powder 1/4 teaspoon
• Shahi paneer masala 2 teaspoons
• Cashewnut paste 3 tablespoons
• Yogurt 2 tablespoons
• Salt to taste
• Browned onion paste 3 tablespoons
• Fresh cream 1/4 cup + 1 tsp
• Green cardamom powder a pinch
• Kewra water 1/2 tsp

Method-

• Cut paneer into 1½ inch cubes. Scoop out little paneer from the middle of each cube. Place the scooped out paneer on a plate, and crumble it.
• Heat 1 tbsp oil in a non-stick pan. Finely chop green chillies and add to the pan. Add ginger and saute for 1-2 minutes. Add raisins and chopped cashewnuts and sauté for a half a minute.
• Add this mixture to the crumbled paneer. Add turmeric powder, Kashmiri red chilli powder, salt and green cardamom powder and mix well.
• Stuff this mixture in the scooped out paneer cubes, place a cashewnut on top. Sprinkle some red chilli powder on top.
• Heat 1 tbsp oil in a non-stick pan. Place the stuffed paneer cubes in the pan and cook till slightly warm. Transfer the cubes onto a plate and keep aside.
• To make gravy, heat oil in another non-stick pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves, ginger-garlic paste and tomato purée and sauté for a minute.
• Roughly chop green chillies and add. Add coriander powder, red chilli powder, turmeric powder and shahi paneer masala and sauté for 1-2 minutes.
• Add cashewnut paste, yogurt and salt and sauté for 1-2 minutes. Add browned onion paste and sauté for half a minute.
• Add ¼ cup fresh cream, green cardamom powder and kewra water and mix well.
• Transfer the gravy onto a serving plate. Place the stuffed paneer cubes over the gravy, garnish with remaining fresh cream and serve hot.

8.Pepper Paneer Chettinad

Ingredients-

• Paneer (cottage cheese) cut into 1 inch pieces 400 grams
• Black peppercorns 10-15
• Oil 3 tablespoons
• Dried red chillies 6-8
• Scraped coconut ½ cup
• Coriander seeds 1 teaspoon
• Cumin seeds ½ teaspoon
• Green cardamoms 3
• Cloves 2
• Cinnamon 1 inch stick
• Star anise ½
• Fennel seeds (saunf) 1 teaspoon
• Curry leaves 10-12
• Ginger paste 2 teaspoons
• Tomatoes chopped 3 medium
• Red chilli powder 1 teaspoon
• Turmeric powder ½ teaspoon
• Lemon juice 1 tablespoon
• Salt to taste
• coriander sprig for garnishing

Method-

• Heat 1 tablespoon oil in a non-stick pan and sauté red chillies, coconut, black peppercorns, coriander seeds, cumin seeds, cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant. Cool and grind to a fine paste using water as required.
• Heat remaining oil in the same non-stick pan and add curry leaves and the ground paste and sauté for 1-2 minutes. Add ginger paste and sauté for a minute.
• Add tomatoes, chilli powder, turmeric powder and cottage cheese and mix well. Cook for 5 minutes.
• Add 2 cups water, lemon juice and salt. Cover and cook for 2 minutes.
• Garnish with coriander sprig. Serve hot with boiled rice or paranthe.

9.Paneer Kofta in Spinach Gravy 


Ingredients-

• Paneer (cottage cheese) mashed 200 grams
• Spinach blanched and pureed 2 medium
• Potatoes boiled, peeled and mashed 2 medium
• Cornflour/ corn starch 3 tablespoons
• Red chilli powder ½ teaspoon
• Ginger finely chopped ½ inch
• Salt to taste
• White pepper powder ½ teaspoon
• Green chillies roughly chopped 2
• Cashewnuts roughly chopped 12-15
• Raisins roughly chopped 12-15
• Oil 3 tablespoons + to deep fry
• Caraway seeds (shahi jeera) ½ teaspoon
• Garlic cloves finely chopped 5-6
• Tomato puree ½ cup
• Turmeric powder ½ teaspoon
• Coriander powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Fresh cream ¼ cup

Method-

• Put paneer, potatoes, cornflour, red chilli powder, ginger, salt, white pepper powder and green chillies in a bowl and mix well. Divide the mixture into sixteen even-sized balls.
• Put cashewnuts and raisins in a small bowl and mix well. Stuff each paneer ball with this mixture.
• Heat sufficient oil in a kadai and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside.
• Heat three tablespoons of oil in a handi, add caraway seeds and garlic and saute. Add spinach puree and cook for about two to three minutes. Stir in tomato puree and mix well.
• Add turmeric powder, coriander powder and salt. Cook for 4 to 5 minutes.
• Add one cup of water, mix and bring the mixture to a boil. Reduce heat and let it simmer for 5-7 minutes. Stir in garam masala powder and mix. Reduce heat, stir in half the cream and cook for half a minute. Remove from heat.
• Pour the gravy into a serving dish and arrange the koftas on top. Serve hot garnished with the remaining cream.

10.Spinach and Paneer Frittata

Ingredients-

• Paneer (cottage cheese) 100 grams
• Spinach ½ medium bunch
• Eggs 5
• Olive oil 2 tablespoons
• Salt to taste
• Crushed black peppercorns to taste
• Red chilli flakes 1 teaspoon
• Red capsicum ½ medium
• Parmesan cheese powder 1 tablespoon

Method-

• Preheat oven to180ºC.
• Shred spinach leaves.
• Heat 1 tablespoon olive oil in a non-stick pan. Add spinach leaves and sauté for a minute. Add salt and crushed peppercorns, mix and sauté for 1-2 minutes. Transfer into a bowl and cool down to room temperature.
• Break eggs into the same bowl. Add salt, crushed peppercorns and chilli flakes and mix well.
• Cut capsicum into thin strips and cottage cheese into small cubes.
• Heat remaining oil in a non-stick pan. Pour the egg mixture into it and spread. Arrange capsicum strips and cottage cheese cubes on the eggs and sprinkle parmesan cheese powder on top. Cook for 2-3 minutes.
• Place the pan in the preheated oven and cook for 3-4 minutes.
• Serve hot.

11.Spicy Paneer Rolls 


Ingredients-

• Paneer (cottage cheese) grated 1 cup
• Potato boiled, peeled and grated 1 medium
• Green chillies finely chopped 2-3
• Red chilli powder 1 teaspoon
• White bread slices 8
• Bread crumbs ½ cup
• Processed cheese grated 3 tablespoons
• Fresh coriander leaves chopped 2 tablespoons
• Chaat masala ½ teaspoon
• Salt to taste
• Oil to deep fry

Method-

• Take cottage cheese in a bowl. Add potato, breadcrumbs, cheese, coriander leaves, red chilli powder, chaat masala, green chillies and salt and mix well.
• Heat sufficient oil in a kadai.
• Discard edges of bread slices and flatten them with a rolling pin. Put the slices on a worktop, place a portion of cottage cheese mixture on one side, roll tightly, trim edges, cut into two parts and secure each with a toothpick.
• Deep-fry rolls in hot oil till golden and crisp. Drain on absorbent paper.
• Serve hot with tomato ketchup.

12.Paneer Spaghetti Fingers

Ingredients-

• Paneer (cottage cheese) grated 1 cup
• Spaghetti boiled ½ cup
• Boiled potatoes peeled and mashed 1 cup
• Red chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Green chillies finely chopped ½ teaspoon
• Salt to taste
• Fresh coriander leaves chopped 1 tablespoon
• Oil to deep fry
• Cornflour/ corn starch 2 tablespoons
• Crushed black peppercorns a pinch
• Fresh parsley chopped 1 teaspoon

Method-

• Put potatoes and paneer in a bowl and mix well. Add red chilli powder, coriander powder, cumin powder, green chillies, salt and coriander leaves and mix well.
• Divide the mixture into equal portions and shape them into fingers. Roll the spaghetti strands around these fingers and tuck the ends inside.
• Heat sufficient oil in a kadai.
• Put cornflour in a bowl. Add salt, crushed peppercorns and parsley and mix well.
• Coat the fingers in cornflour mixture and deep-fry in hot oil, on medium heat, till golden and crisp. Drain on absorbent paper.
• Serve hot.

13.Kasoori Methi Paneer

Ingredients-

• Paneer (cottage cheese) roasted and crushed 2 teaspoons
• Dried fenugreek leaves (kasoori methi) cut into ½ inch cubes 200 grams
• Oil 1 tablespoon
• Green chilli-ginger paste 1 tablespoon
• Cumin seeds 1 teaspoon
• Kashmiri red chilli powder 1 teaspoon
• Coriander powder 1 tablespoon
• Salt to taste
• Tomatoes finely chopped 2 medium
• Dried mango powder 1 teaspoon

Method-

• Heat the oil in a non-stick pan; add the green chilli-ginger paste and cumin seeds and when they start to change colour, add the chilli powder, coriander powder and salt and mix.
• Immediately add the dried fenugreek leaves and cook on medium heat, stirring frequently, for two to three minutes.
• Add the tomatoes, stir and cook, over high heat, for two to three minutes. Add half a cup of water, reduce heat, cover and simmer for three to four minutes.
• Add the paneer cubes, sprinkle the dried mango powder and mix well.
• Cook till the paneer cubes are fully coated with the masala and serve immediately.

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22:42

1. CHOCO  DRINK

Ingredients-

• Milk-500 ml
• Corn flour-2 tbsp
• Sugar-5 tbsp
• Chocolate powder-3/4 tbsp

Method-

• First in a vessel take 500 ml of milk. From that, take out 1 cup milk and keep it aside in a cup
• Then allow the remaining milk to boil. Add cornflour and chocolate powder and in the milk left aside in the cup mix properly.
• Add sugar to the boiled milk and pour in the cup of milk-cocoa powder-cornflour mixture and let it boil for about five minutes until the milk thickens a bit.
• Then allow the milk to cool and put it in the refrigerator.
• Serve this chilled.

2.SPICED HOT CHOCOLATE DRINK

Ingredients-

• Milk-150 ml
• Mixed spices(use cinnamon, clove, cardamom, star anise)
• Dark chocolate(60%)-50 gm
• Chocolate spread-1 1/2 tbsp
• Cinnamon stick-A small piece

Method-

• Take a heatproof  glass, chop the chocolate and put it in the glass. Take a spoon full of the chocolate spread and add it over the chocolate.
• Bring the milk to a simmer in a pan over medium heat. Once its warm add the apice mix to it. Remove the pan from the heat.
• Pour the milk over the spread and chocolate. Serve the spiced hot chocolate with a spoon to stir the layers together.

3.Vanilla Chocolate Milk

Ingredients-

• Milk 1½ cups
• Vanilla essence 1 teaspoon
• Dark chocolate chopped ½ cup
• Fresh cream ¼ cup
• Castor sugar (caster sugar) 1 tablespoon
• Edible colourful sprinklers as required

Method-

• Take dark chocolate in a microwave proof bowl and heat in the microwave for 45 seconds. Remove from heat and mix till it melts.
• Take fresh cream in another microwave proof bowl and heat in the microwave for 1 minute.
• Take milk in a microwave proof jar. Add castor sugar and vanilla essence and mix.
• Add hot cream to melted chocolate and mix till well incorporated. This is ganache.
• Coat the rim of individual martini glasses with chocolate ganache and dip in the edible colourful sprinklers.
• Pour some ganache in each glass and refrigerate for 10-15 minutes.
• Heat the sweetened milk in the microwave for 1 minute and pour it over set ganache.
• Serve immediately.

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00:22

1. VINAIGRETTE 


Method-

• Whisk 2 tbsp red wine vinegar, 2 tsp Dijon mustard, 1/2 tsp salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.

2. MAYONNISE


Method-

• Blitz 3 egg yolks and 1 tsp mustard in a blender. Gradually add 300 ml of any neutral oil  (very slowly for the first 30 second). Season with salt, pepper and the juice of one lemon. Blend once  more and refrigerate till you need to use it. 

3. LEMON

Method-

• Whisk 2 tbsp lemon juice, 1 tbsp mustard, 1 tsp lemon zest, 1/2 tsp sugar and salt to taste. Gradually whisk in 1/4 cup, each, of olive oil and vegetable oil,

4.YOGURT DRESSING

Method-

• Combine two cups yogurt, 1/2 to 1 tsp salt, 1 to 2 tbsp chopped mint, 1 crushed clove of garlic and 1 tbsp lemon juice, Refrigerate till you need to use it.

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04:27

1.MASOOR AND MOONG DAL


Ingredients-

• Masoor dal and moong dal-1 cup each
• Big tomato-1
• Green chilies-3
• Curry leaves
• Ginger-5 to 6 pieces
• Jeera-1/2 tsp
• Mustard seeds-1/2 tsp
• Turmeric-1/2 tsp
• pinch of asafetida (heeng)
• Edible oil-1 tbs
• Salt to taste
• Tamarind water of Lemon juice

Method-

• Wash dal and put chopped tomatoes, chilies, curry leaves and coriander in a vessel and keep it aside. Take  an open vessel and heat the oil. Add jeera and mustard seeds. Once the popping of jeera and mustards seeds stops, add turmeric and asafetida. Then add dal along with the other ingredients.Add 5 to 6 glasses of water to it. Add salt and let it cook completely. Add the soaked tamarind water or lemon to make it a little sour (optional).

2. DAL MAKHANI



Ingredients-

• Whole Black Gram 1/2 cup

• Red Kidney Beans 2 tablespoons

• Salt to taste

• Tomatoes roughly chopped 3 medium

• Garlic roughly chopped 8-10 cloves

• Ginger roughly chopped 1 1/2 inch piece

• Oil 2 teaspoons

• Cumin seeds 1 teaspoon

• Red chilli powder 1 teaspoon

• Garam masala powder 1 teaspoon

Method-

• Soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt till completely cooked and soft. Grind together tomatoes, garlic and ginger to a smooth puree.
• Heat oil in a non-stick deep pan. Add cumin seeds. When they begin to change colour add the tomato puree and stir. Simmer for five minutes. Mash the urad and rajma slightly and add to the tomato mixture. Add red chilli powder, garam masala powder and mix. Simmer for fifteen minutes. Serve hot.

3.Jain Cholay Rajma Dal

Ingredients-

• Chickpeas (kabuli chana) soaked and boiled 1 cup
• Kidney beans soaked and boiled 1 cup
• Olive oil 2 tablespoons
• Cinnamon 1 inch stick
• Fresh tomato puree ½ cup
• White sesame seeds 1 teaspoon
• Garam masala powder 1 teaspoon
• Red chilli powder 1 teaspoon
• Salt to taste
• Fresh coriander leaves chopped 1 tablespoon
• Fresh parsley chopped 1 tablespoon
• Fresh mint leaves 1 tablespoon chopped + for garnishing
• Lemon juice 1 teaspoon
• Fresh mint leaves for garnishing

Method-

• Heat one tablespoon oil ina non-stick pan and add cinnamon, tomato puree, sesame seeds, garam masala powder, red chilli powder and salt and mix well. Cook for two to three minutes.
• Add chickpeas and kidney beans and mix well. Add one and a half cups water and let it cook for about five to ten minutes or till oil rises to the surface.
• Now add coriander leaves, parsley, mint leaves and one tablespoon olive oil and mix well.
• Finally add lemon juice and mix well. Switch off the heat.
• Transfer into a serving bowl and serve hot garnished with mint leaves.

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21:56

1. ALOO  PARATHA


Ingredients-
Dough-

• Whole-wheat flour-1 cup
• Water-1/2 cup
• Pinch of salt

Potato filling-

• Potatoes-2
• Salt-1/4 tsp
• Cumin seeds-1/2 tsp
• Green chili (chopped)-1
• Coriander-2 tbsp
• Garam masala-1/2 tsp
• Amchoor  powder-1/2 tsp
• onion-1

Method-

• Prepare a dough of whole-wheat flour and leave aside. Boil potatoes, mash them and mix with jeera powder, chopped dhaniya, salt, chaat masala and green chilies. Add chopped onions, if you prefer, Fill dough with the aloo mixture and make a roti. Cook both the sides of roti on a preheated tawa. Serve with butter, curd or sweet chandoo pickles (Gujarati mango pickle).  

2. MULTI GRAIN QUESADILLA PARATHA

Ingredients-

• Nachni flour-2 tbsp
• Millet flour-2 tbsp
• Cornmeal-2 tbsp
• Multi grain flour-2 tbsp
• Water to bind the bough
• Corn (boiled crushed)-1/2 cup
• Onions  chopped-2 tbsp
• Capsicum chopped-2 tbsp
• Olives chopped-7 to 8
• Bell peppers chopped-2tbsp
• Oregano-2 tsp
• Cheese-1 tbsp
• Olive oil-2 tsp
• pinch of chili powder
• pinch of pepper powder
• salt as per taste

Method-

• Make a dough using the flour, a tbsp olive oil and water. Roll it out into thin chapattis to make tortillas. On a hot griddle, semi-cook the tortillas and keep aside. Saute the vegetable in another pan  and season it with oregano, chili powder, salt and pepper. Now, top a tortilla with vegetable, cheese , olive and cover it with another roti. Cook it on a hot griddle for a few minutes on both the sides and serve. 

3. PURANPOLIS

Ingredients-

• Maida-1 kg
• Garam Dal-250 gm
• Coriander powder-1/2 tsp
• Ghee-1/2 tsp
• Jaggery-250 gm
• Oil-50 ml
• Salt to taste

Method-

• Wash and boil the dal with salt until it softens
• Cool and strain. Then add the cardamom powder and jaggery and grind to make a fine paste.
• Knead the maida with the oil and roll out to make small puries.
• Stuff each with puri with a dal paste. Roll out again making sure the filling does not spill out.
• Heat a tava and roast each poli. applying ghee when done serve hot.

4.STUFFED NAAN

Ingredients-

For the dough

• Maida-250 gms
• Atta-50 gms

For the stuffing

• Potatoes(boiled and mashed)-250 gms
• Salt to taste
• Dry mango powder-1/2 tsp
• Red chili powder-1/2 tsp
• Dhania powder-1/2 tsp
• Jeera powder-1/2 tsp
• Anardana powder-1/2 tsp
• Ginger and green chili paste-1/2 tsp
• Butter-1/2 tsp

Method-

• Mix maida and atta and prepare the dough with water. Keep aside for 15 to 20 minutes. Mix potatoes, salt, dry mango powder, red chili powder, dhania powder, jeera powder, anardana powder and ginger and green chili paste. Roll the dough balls to make a roti. Stuff potatoes mixture in it and roll like parathas. Cook both sides on  non-stick tawa. Do not apply butter on tawa. Apply butter after removing from tawa. Serve with pickle and chhole.

5.Paneer Missi Roti

Ingredients-

• Paneer (cottage cheese) grated ¾ cup
• Gram flour (besan) 1 cup
• Whole wheat flour (atta) ¾ cup
• Cumin seeds 1 teaspoon
• Red chilli flakes 1 teaspoon
• Green chillies finely chopped 2
• Ginger finely chopped ½ inch
• Fresh coriander leaves chopped 1 tablespoon
• Oil 1 tablespoon + for greasing + to shallow fry

Method-

• Put gram flour, whole wheat flour, grated cottage cheese, cumin seeds, red chilli flakes, green chillies, ginger and coriander leaves in a bowl. Add oil and sufficient water and knead into a firm dough.
• Divide the dough into equal portions, shape them into balls. Grease your palms with a little oil. Roll out each ball into roti.
• Heat a non-stick tawa. Cook each roti, one after the other, on it and cook for half a minute. Flip again and drizzle a little all around it and shallow-fry, turning sides, till the rotis are cooked equally on both sides.
• Serve hot.

6.Paneer Beetroot Parantha

Ingredients-

• Paneer (cottage cheese) crumbled 1 cup
• Whole wheat flour (atta) 2 cups + for dusting
• Beetroot juice ¾ cup
• Salt to taste
• Ginger-green chilli paste ¼ teaspoon
• Carom seeds (ajwain) ½ teaspoon
• coriander leaves fresh chopped 3 teaspoons
• Ghee 3 teaspoons + for basting
• Onion chopped 1 medium
• Green chillies chopped 2
• Ginger grated ½ teaspoon
• Chaat masala 1 teaspoon + for sprinkling
• Coriander powder ½ teaspoon
• Red chilli powder 1 teaspoon
• Garam masala powder ½ teaspoon

Method-

• Put flour, salt, ginger-green chilli paste, carom seeds, 1 teaspoon coriander leaves qne2 teaspoons ghee in a bowl and mix well.
• Add beetroot puree and mix. Add sufficient water and knead into semi-soft dough. Add 1 teaspoon ghee and knead again. Cover dough with cling wrap and set aside for 5-10 minutes.
• Put cottage cheese, onion, green chilli, ginger, chaat masala, coriander powder, red chilli powder, garam masala powder, remaining coriander leaves and salt in another bowl and mix well.
• Divide dough into equal portions and shape into balls. Flatten the balls a little and place a spoonful of cottage cheese mixture in the center, bring in the sides to enclose the mixture and seal. Shape again into balls. Dust them with a little dry flour and roll out into paranthas.
• Heat a non-stick tawa. Place the paranthas, one by one, on it and cook turning sides and basting with ghee till both sides are evenly done.
• Cut into squares, sprinkle chaat masala on top and serve hot.

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02:37

1.Thanks to its adequate fibre content, chiku helps with indigestion and constipation.




2.Biting and chewing an apple stimulates the producing of salive, which helps reduce tooth decay by lowering the levels of bacteria.


3.Watermelon is a rich source of potassium, it helps muscle and nerve function


4.Grapes have low glycemic index value and offer blood sugar balance and insulin regulation.


5.Coconut oil supports weight loss and promotes the reduction of abdominal obesity



6.Bananas are high in sugar,  avoid them if you have blood sugar problems.


7.Lime juice can help prevent formation of kidney stones.Citric acid is a natural inhibitor of kidney stones made of crystallised calcium.



8.Cucumbers contain multiple B vitamins, known to help ease feeling of anxiety and buffer some damaging  effects of stress.


9.The high level of beta-carotene in carrots acts as an antioxidant, it help slows down the aging of cells.


10.If you are looking to lose weight,eat guava. It is high in roughage but has no cholesterol and fewer digestible carbohydrates.


11. Fresh tomatoes and tomato extracts have been shown to help lower cholesterol LDL chlesterol, and triglycerides.



12. Lychee has the second-highest degree of polyphenols of all fruits. It usually promotes heart health.



13.Papaya is low in sodium,resulting in very little retention of water. This is why it helps keep your skin hydrated.


14.Peaches are rich in vital minerals potassium,fluoride and iron, required for red blood cell formation.



15.Figs are rich in calcium, an important component for strengthening bones.



16.Avocados are rich in monounsaturated fat and vitamin E, and promote healthy.



17.Aubergines contain small amounts of nicotine which helps smokers curb their cigarette cravings trying to quit smoking.

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Unknown

21:45