Paneer Paratha

Ingredients
Wheat flour - 200gms
panner (grated) - 200gms
green chillies - 3
ginger - small piece
turmeric powder - big pinch
salt - to taste
water - to knead dough

Method:
Knead the dough and keep it aside as we do for regular chapathi making Cut ginger,chillies into small pieces and now take kadai put some oil, now ginger,chillies,grated panner,turmeric powder and salt and fry till water till dry.
Make sure not to burn the panner.
Now make balls of the atta and take one ball and roll for while and now keep the filling and bring the 4 corners of paratha in the centre and press gently and lightly dap atta flour and roll it out.
Now take tava,when it comes to medium heat put the paratha and lubricate the sides with oil/ ghee and when one side is done turn it and follow the same procedure.
When it turns golden brown take it out and serve it with raita of your choice.

Bread Cutlet

Ingredients:

Bread Slices -10
Green Chillies - 4
Coriender Leaves - 1/2 cup
Ginder - 2 inch
Cheeze - 100 Grams
Salt to taste
Oil

Method :
1. Grind green chillies and ginger together.
2. Finely chop coriender leaves.
3. Grate the cheeze.
4. Deep Bread slice in water and press with palms and mash it.
5. Add Ginger chilly paste,coriender and salt.
6. Mke balls and stuff with grated cheez .
7. Make flat cutlates and fry till it get golden brown colour.
8. Serve hot with Green chuteny or Tomato sauce.

Bharwa Bhindi

Ingredients:

225 gms Large Bhendi
½ tsp Chilli Powder
½ tsp Ground Ginger
½ tsp Ground Cumin
1 tbsp Mango powder (Amchur)
½ tsp Turmeric Powder
Vegetable Oil, for frying
A few drops of Vegetable Oil
2 tbsps Cornflour, placed in a plastic bag
Salt to taste

Method: Wash the okra and dry on kitchen paper. Carefully trim off the tops without making a hole. Using a sharp knife, make a slit lenghtways in the corner of each okra but do not cut all the way through.
In a bowl, mix the mango powder, ginger, cumin, chilli (if using), turmeric and salt with a few drops of oil. Leave the mixture to rest for 1-2 hours.
Using your fingers, part the slit of each okra carefully, and till each with as much of the spice filling as possible.
Put all the okra into the plastic bag with the cornflour and shake the bag carefully to cover the okra evenly.
Fill the frying pan with enough oil, heat it and fry the okra in small batches for about 5-8 minutes or until they are brown and slightly crisp. Serve hot.


Tip: While frying onions add a little milk to onions this will help retain a rich color and prevent them from burning.

Potato Kofta

Potato Kofta

Ingredients:
For Koftas
4-5 large potatoes
1 cup peas
3 spring onions, finely chopped
3-4 green chillies (or to taste), finely chopped or paste
2-3 tbsp finely chopped fresh coriander
1 tsp ground cumin seeds
1 tsp coriander powder
Salt to taste
Gram flour as required (or use plain flour), seasoned lightly with ground black pepper to taste
Oil for deep-frying
or
2 Bread slices Finely mashed or bread crumbs.
(this stuff is for binding)

For the sauce:
2 tbsp oil
1 large onion ground to a paste with 1 tomato
1 medium onion chopped
2 cloves
garlic, finely chopped
Juice from 2 tbsp grated ginger
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp red chilli powder
4 large tomatoes, skinned and chopped
1-1/2 cups water
Coriander leaves for garnish

Method For Kofta:


Boil the potatoes and peas and mash smoothly.
Add the spring onions, chilli, coriander, spices and salt.
Mix well and form into small balls (size of a lemon). Roll each one in the seasoned flour/bread crumb, knocking off any excess.
Heat the oil in a kadai or deep pan. Fry the potato balls in batches till golden. Dont overcrowd them.
Drain the koftas on kitchen paper until required

Method for Gravy:-



To make the sauce, heat 2 tbsp oil and fry the chopped onion till it goes soft.
Then add the ground onion and fry on medium high until the oil starts to leave the sides.
Add the garlic, ginger juice and spices and cook for 2 minutes.
Fry on medium high again, until the tomatoes have broken and the sauce has thickened.
Just before serving, put the koftas in a serving dish and pour the hot sauce over.
Serve immediately with jeera rice or parathas.

Veg Kofta Or Nargisi Kofta

Ingredients:
For Kofta:

2 cups-Boiled vegetables (carrot,green peas, bottle gourd, potato, cauliflower)
3/4 tsp-Ginger paste
1/2 tsp-Black pepper powder
2 tbsp-Maida (refined flour)
8-10 tbsp-Vegetable oil
Salt to Taste

For Gravy:

1 cup-Boiled onions (paste)
1 cup-Finely chopped tomatoes
4 tbsp-Vegetable oil
3-4-Bay leaves
1 tsp-Ginger paste
1 tsp.-Garlic paste
1/2 tsp-Green chilli paste
1 tsp-Coriander powder
1 tsp-Red chilli powder
3/4 tsp-Turmeric Powder
1 tsp-garam Masala Powder
4 tbsp-Cream
Salt to taste
Coriander leaves for decoration

Method:

For Kofta:
1.Mash all the boiled vegetables. Add ginger paste, pepper powder, maida and salt.
2.Make into small kofta balls.

3.Heat oil on 'high'.
4.Reduce heat to 'medium' and then fry kofta balls so that they cook properly. First try with one ball. Check if the oil is heated properly and ball comes out well. If you find that the balls are splattering, then add little more maida to the mixture.



For Gravy:
1. Heat oil in pan .
2. Fry bay leaves for 30 seconds.
3. Add onion paste, ginger-garlic paste and green chilli paste. Fry the mixture till it becomes golden brown and starts separating from oil.
4. Add garam masala, red chilli powder, turmeric powder, dhania powder, salt to the mixture and heat for about 3-4 minutes on 'medium'.
5. Add appropriate water to the mixture to make thick gravy.
6. Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
7. Add 2 tbsp. of cream so that the cream flavor blends with gravy.
5-10 minutes prior to serving, add kofta balls to the gravy. Heat on 'medium' to 2-3 mins.
Decorate with the remaining cream and finely chopped coriander leaves.