Paneer Spider Rolls

 

Ingredients
Paneer 250gms cut into rectangular pieces
Noodle 1 cup boiled
Mint chutney 1cup
Curd 2 cups
Chat masala 1tsp
Salt
Pav bhaji masala 2tsp
Besan 1/2tbsp
Oil for frying

Recipe

Wash the paneer and cut into equal rectangular pieces.
Arrange the paneer slices in a flat bowl or deep dish. Now put mint chutney on the slices, coating the paneer slices well in the chutney. Leave it for 15 mins to marinate.

 

In a pan boil noodles, make sure not to over boil. Strain and keep aside.
In another bowl add curd, besan, chat masala, salt and pav bhaji masala. Now add the boiled noodles in this. Mix with light hands. Leave it for 10 mins.
Take the paneer slices one by one and start wrapping the noodles on the paneer slices(one noodle strand at a time), cover the paneer with noodle.

 
Heat oil in a pan and fry the noodle wrapped paneer till the noodle turns golden brown. Take out on a tissue paper.
Serve with mint chutney.

Stuffed Baingan Pyaaz in gravy

Ingredients
Bringal (small) 4-5
Onion (small) 3 (for stuffing)
Tomato 2
Onion 1 ( for gravy)
Garlic 5-6 cloves
Green chilly 1
Ginger 1tsp
Coriander ( chopped) 1tbps
Dhania powder 4-5 tsp
Amchoor Powdee 4-5tsp
Chilly powder 3 tsp
Garam masla 1tsp
Oil
Salt

Method
Wash and pat dry the brinjals and onions. Make 4 equidistant slits in both.
Take 3 tsp of each dry masala and salt,  add  a few drops oil to make a paste like consistency.
Now stuff the brinjals and small onions with the above paste.


In a mixer make a gravy adding tomato, onion, green chilly, garlic and ginger.
Heat oil in a pan add the gravy and put 1tsp of remaining dry masalas and salt. Now place the stuffed brinjals and onion in the gravy, cover with a lid. Let it cook in the gravy for about 15-20, turn and check in between to see that all sides of brinjal is cooked properly.. Let the gravy reduce.

Turn off the flames and garnish with fresh coriander.

Coconut Laddoo

Ingredients

Coconut 1
Milk 1.5 ltr
Sugar 1 cup
Cardamom powder 1/2tsp

Method

Finely grind Coconut in a mixer ( using milk, little at a time )
Now take milk in a thick botton pan and let it boil.
Once boiled add the coconut.
Keep it on the flame till the milk reduces completely, stirring in between to check that its bot sticking to the bottom of the pan.
Once the milk is absorbed by the coconut add sugar and cardamom and keep stirring..
Milk should be completely absorbed by the coconut and it should be thick and crumbly in texture.
Let it cool and then make laddoos.

Cajun Potatoes

Ingredients

10-15 Baby Potatoes
1-2 tbsp Oil for frying
2.5 tbsp Eggless Mayonnaise
1.5 tsp Red Paprika powder
1 tsp Italian herbs
1/2 tsp Chilly flakes
2 tbsp Chopped Onions
Salt to taste

Method
Wash Baby potatoes thoroughly till clean and boil them till 3/4th done (along with the skin).
Once cooled down, press each potato with palm, to make it flat.
In a pan heat oil and place the potatoes next to each other and let them cook for 2-3 minutes on each sides. Keep turning them

till they are crispy and brown, for about 10-15 mins.
Remove them in a bowl and sprinkle some salt.
In a different bowl mix Mayonnaise, paprika powder, herbs, salt and mix well.
For serving mix the Cajun spiced mayonnaise with crispy fried potatoes. Serve immediately with finely chopped onion.

Moong Dal Chilla with Paneer Stuffing

Ingredients

For Chilla

Moong Dal-1cup 

Ginger Chop(grated)-1tbsp

Green Chilly-1

Salt to taste

Hing-1tsp

Oil for making Chilla

For Paneer Stuffing

Paneer-100gms(grated)

Green Chilly(finely chopped)-1

Tomato (Chopped)-1

Onion (Chopped)-1

Coriander ( chopped)-1tbsp

Chilly poeder-1tsp

Salt to taste

Method

Soak the Dal in water for 3-4 hours. 

Remove from water and grind in a coarse paste with green chilly and ginger.(use water to grind).

For Stuffing mix all the ingredients together.

Take the ground Dal in a bowl and mix salt, add some water to get Dosa batter like consistency.

On a non stick pan spread the batter (similar to dosa) and apply oil on both sides. 

Roast on both sides, when done spread the fillling over the top and roll it tightly.

Remove from the pan and serve with ketchup and mint coriander chutney.

1. 
   

Bharwa Karela

Ingridients

Karela (Bitter Gourd)  8-10 (small size)
Onion 1 (large, chopped)
Coriander Powder 2-3 tbsp
Dry Mango Powder(Amchur) 1 tbsp
Saunf Powder( Fennel Powder) 1 tbsp
Chilly Powder 1 tbsp
Turmeric Powder 2tbsp
Salt to taste
Oil 1tbsp +2 tbsp
Thread for tying the Karela

Method

Scrape the Karelas. Slit them and remove the seeds. Mis 2 tbs turmeric and 1/2 tbsp salt, apply this mix on the karelas and leave it for 2 hrs. Now wash them thoroughly (The turmeri and slat mix helps in removing the bitterness fro the karelas).

Take another bowl and add chopped onions, powdered saunf, amchur, salt, coriander and chilly powder. Put 1 tbsp of oil and mix well (Be careful with the quantity of salt because there would still be some amount of salt left in karela skins)

Now stuff the karelas with the above  mix and tie them with a thread so that they don't open while cooking. Heat oil in a pan and add the karelas cook them well for about 10--15 mins with the lid on. Keep turning them at regular intervals so that they are not overcooked.
Karelas are ready to be served (Remove the thread before serving).

Bajre Ka Choorma

Ingredients

2 cups Bajra Flour ( Black Millet)
1/2 cup Sugar (powdered))
1/4tsp Cardamom Powder
1/4 cup Ghee
Chopped Almonds for garnish
Water for making dough

Method

Bind the Bajra flour using required water.The dough should not be too hard or too soft.

Now divide the dough into 3-4 balls. we have to make thick roti out of these balls. There are two ways of doing it:

1.You can either use rolling pin and make rotis by applying dry bajra flour
2 The other way to do it is by hand, dampen the palms and place the ball between palms and keep patting into roti shape, Don't pat too hard, or else it will break.

Place the roti on a moderately hot tawa. Cook on one side and flip. Continue to cook till its done from both sides. You can apply a little ghee if it sticks on the tawa ( same way as we make parathas).
Remove from heat and keep aside, similarly make all the rotis.
Crush the rotis with you hands and add the powdered sugar and cardamom powder . Mix well.
Now add melted ghee and mix.
Granish with chopped almonds.