Stuff-In Vegetable Paratha

INGREDIENTS

For the dough
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wheat flour
Plain flour (Maida)
Salt
Oil
Water

For the stuffing
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Cabbage
Cauliflower
Green peas
carrot
French beans
Red, yellow capsicums
Onion
Mint leaves
Coriander leaves
(finely chopped & boiled above all vegetables)
Potato (Boiled & mashed)
Ginger-chilly paste
Cumin seeds
Salt
Black Pepper
Chat masala
Lemon juice
Oil

METHOD

1. Mix the plain flour, wheat flour, salt, oil. Add enough water to make a soft dough.

2. Keep the dough aside.

3. Take a oil in pan & add cumin seeds, ginger-chilly paste, all boiled and chopped vegetables.

4. Saute those vegetables for 5 to 10 minutes.

5. Now add all vegetables in mashed potatoes. Then add salt, black pepper, chat masala, lemon juice & make stuffing ready.

6. Make parathas of that dough with stuffing.

7. Put the paratha on a tava & cook it with oil both sides.

8. Serve the parathas hot with salad & curd.

Vegetable Upma

INGREDIENTS

Suji
Urad dal
Hing
Cumin seeds
Ginger paste
Green chillies (Chopped)
Potatoes (Chopped)
Onion (Chopped)
Tomato (Chopped)
Green Peas
Carrot (Chopped)
Warm water
Curd
Salt
Oil
Fresh Coriander leaves

METHOD

1. Roast the suji in one kadai and keep aside.

2. Heat oil in kadai and then add cumin seeds, urad dal, hing & ginger paste.

3. Now add all vegetables and saute them for 10 to 15 minutes.

4. After saute vegetables add roasted suji and mix it well.

5. After 5 minutes add warm water and curd.

6. Now add salt and mix it well & cook for 10 minutes.

7. Garnish it with fresh coriander leaves and serve it hot.

Tomato Cheese Soup

INGREDIENTS

Tomatoes
Onion
Potato
Butter
Grated cheese
Salt
Black pepper
Coriander leaves
Fresh cream
Bread crumbs

METHOD

1. Boil the tomatoes with onion & potato.

2. Peel of the boiled tomatoes and blend the tomatoes with onion and potato.

3. Filter the tomato puree.

4. Heat the butter in one vessel, add the puree and cook them for 10 to 15 minutes.

5. Add the salt and black pepper according to the taste & again cook for a while.

6.Then get stove off and add fresh cream, grated cheese.

7. Garnish soup with fresh coriander leaves and serve it hot with bread crunbs.

Paneer-Corn Kadai

INGREDIENTS

Paneer
Corn
Ginger-Garlic paste
Onions (Chopped)
Coriander-cumin sedd powder
Turmeric powder
Chilly powder
Garam masala
Kasuri methi
Tomatoes
Capsicum (Chopped)
Fresh cream
Sugar
Ghee/Oil
Salt
Cheese

METHOD

1. Cut the paneer into wide strips and deep fry lightly in ghee. Place in lukewarm water.

2. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.

3. Heat 3 tbsp ghee and fry the onions until golden. Add the paste and fry for 1/2 minute.

4. Add the coriander-cumin seed powder, turmeric powder, chilly powder, garam masala, kasuri methi and fry again for 1 minute.

5. Add the tomato puree and capsicum, cover and cook for 4 to 5 minutes.

6. Add paneer, corn, salt and cook for 2 to 3 minutes.

7. Finally add the cream, sugar and garnish it with cheese and serve hot.

Hara Bhara Kabab

INGREDIENTS

Fresh spinach leaves (Blanched & Chopped)
Green Peas (Boiled & Mashed)
Potatoes (Boiled & Grated)
green chillies (Chopped)
Coriander leaves
Ginger (Chopped)
Chaat masala
Salt
Corn flour
Oil

METHOD

1. Mix together the spinach leaves, peas & potatoes. And the green chillies, fresh coriander, ginger, chaat masala & salt.

2. Add the corn flour for binding.

3. divide the mixture into small balls and then press it between palms to give it a flat tikki shape.

4. Heat the oil in a kadai & deep fry all tikkis.

5. Drain on absorbent paper and serve hot.

Masala Vegetable Pulao

INGREDIENTS

Steamed rice
Garlic (Chopped)
Capsicum
Green peas
Carrot
French beans
Green chilly (Chopped)
Coriander leaves
Salt
Ghee
Butter

For the paste
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Onion
Tomato
Cumin seeds
Red chilly Powder
Cardamom
Bay leaf
Cinnamon
Ginger
(make paste of above all ingredients without water)

METHOD

1. Take 2-3 tbsp ghee in one kadai and add chopped garlic.

2. Add the paste and saute it, after that add all vegetables & salt and cook them five minutes.

3. Now add the steamed rice and mix it well.

3. Add some butter & cook them for some time.

4. Garnish this pulao with fresh coriander leaves and serve hot.