STUFFED METHI PARANTHA

Ingredients 

For covering -

1 1/2  cup whole wheat flour 

1/4 cup finely chopped fenugreek (methi) leaves

1 teaspoon oil

1/2 tsp turmeric powder

1 tsp chilli powder

salt to taste

Oil/Ghee for cooking

For stuffing -

1/2 cup boiled potato

1 pinch roasted asafetida

Salt as per taste

1/4 teaspoon garam masala

1 teaspoon chopped coriander 

Recipe

For Parantha covering

Combine all the ingredients in a deep bowl and knead into a soft dough, using enough water. Cover and keep aside for 10 minutes.

Knead again using a little oil till smooth and elastic.

Divide the dough into 4 equal portions.

Now mix all stuffing ingredients and device into 4 equal portion.

Now take one dough ball flatten it little bit with help of your hand put one stuffing ball inside

and seal it 

from all side now roll out this into circle, using a little wheat flour for rolling.

Cook Parantha on a tava, using little oil, till brown spots appear on both sides. 

Serve hot with butter & ketchup.

MAKKE KI ROTI

Ingredients

2 cup Cornmeal (makke ka atta)

1/4 cup Whole wheat flour

Salt to taste

1/2 cup Luke warm water 

1/4 cup dry cornmeal (for roti)

10 teaspoon Butter

Recipe

Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to make a medium soft dough. 

Divide into 10 equal portions and shape into balls.

Apply some dry cornmeal on one ball

Pat between dampened palms to increase the size.

Now roll out this between the folds of a greased plastic sheet.

Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. 

Turn over and cook from another side till you see some brown spot on roti.

Now cook on direct gas, Cook till both sides are golden brown. 

Apply 1 teaspoon butter on roti.

Serve hot with Saag.

Note- You can cook the roti on tawa or on direct gas as you like.

SPRING ROLL

Ingredients 

Stuffing 

1 chopped onion

1/2 cup grated cabbage

1/4 cup grated cauliflower

1/4 cup grated carrot

1/2 green chopped capsicum 

5-6 chopped french beans

1/2 cup boiled noodles 

½ teaspoon black pepper powder

1/4 teaspoon white pepper powder

1 teaspoon soy sauce

2 teaspoon tomato sauce

1 teaspoon vinegar

1 tablespoon grated ginger & garlic

salt as required

2 tablespoon oil

Covering/ Sealing/ Frying 

10-12 spring roll sheets

2 tablespoon all purpose flour

2-3 tablespoon water as required to make a thick paste

Oil for frying

Recipe

Step 1 Stuffing-

Heat 2 tablespoon oil in a kadai. 

Add ginger & garlic and sauté for a minute, add onions and sauté for 1-2 minutes

till it turns translucent now add all the vegetable.

Now increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.

Add black pepper, salt, all sauce and vinegar.

Stir everything very well.

Now add the cooked noodles.

Taste it if you want spicy add pepper/chilli as per your taste.

Stir and keep the filling aside. let it cool down.

Step 2 Sealing-

in a bowl mix all purpose flour and 2-3 spoon water, stir well to make a thick paste without any lumps.

Step 3 Assembling

If you are using frozen spring roll sheet keep them out of fridge as per packet instruction.

Now take one sheet. 

Now put 1-2 tablespoon filling on one corner of sheet.

Roll it for one turn now apply sealing mixture on the edges.

Fold the side corner and give it 1-2 roll now apply mixture on another corner.

Gently but tightly roll till the end.

Place the roll with the sealed side downwards.

Step 4 Frying-

Heat oil on a medium heat, gently slid on spring rolls.

Fry 3-4 spring rolls at a time.

Once they become light golden, turn them over and fry the other side.

fry them till they are crisp and golden. the spring rolls get fried very quickly.

Put spring roll on a kitchen paper towels to remove excess oil.

Serve hot spring rolls with red chili sauce or tomato ketchup.

HOMOUS / HUMMUS

Ingredients

1 cup boiled chickpeas 

3 tablespoon roasted sesame seeds or 3 tablespoon tahini

2 cloves garlic

salt as per taste

3 tablespoon extra virgin olive oil

2 tablespoon freshly squeezed lemon juice

1 teaspoon paprika/ red chilli powder

1 teaspoon Coriander

Garnishing

1 teaspoon pomegranate seed

1 teaspoon chickpeas

1/2 teaspoon roasted sesame seeds

1/2 teaspoon paprika 

1-2 teaspoon olive oil

Recipe

Add all ingredients in food processor.

Turn on the food processor.

When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with chickpeas & pomegranate.

Sprinkle with paprika and sesame seeds.

Serve with toasted pita bread.

VEGETABLE CHOWMEIN/NOODLES

Ingredients

1/2 packet noodle 200gm

8-9 soya nuggets (optional)

1 big onion

1/2 capsicum 

2 cup cabbage 

1/2 cut carrot cut into circle

1 tablespoon ginger and garlic paste

1 tablespoon dark soya sauce

1 tablespoon Green chilli sauce

2 tablespoon tomato catchup

2-3 tablespoon white vinegar

1 teaspoon black pepper powder

1/2 teaspoon white pepper powder

2-3 tablespoon oil

Salt

Recipe 

Step 1

Bring 3 to 4 cups water to a boil also add 1/2 teaspoon salt and 1/2 teaspoon oil in the water, add the noodles.

Allow the noodles to cook completely according to the package instructions.

Drain cook noddles , rinse the noodles in running water very well, add ½ tsp oil to the noodles toss them well, so that the oil gets coated evenly on the noodles.

Take 1 cup water in a pan, add soya nuggets and cook for 5 minutes.

Drain water and keep soya nuggets aside with noodles.

Step 2

Cut onion, capsicum, cabbage in length wise.

Heat oil in a wok at medium heat, add ginger and garlic paste sauté for about 1 minute. 

Add chopped onions. saute for a minute

Now add carrot and sauté for 1 minute.

Add capsicum, cabbage and soya nuggets, stir fry on high flame for 1-2 minute.

Now add cooked noodles, mix properly with vegetable.

Add soya sauce, green chilli sauce, vinegar, tomato catchup, salt and pepper.

Toss everything for 1-2 minute on high flame.

Serve hot.

Note-  * Adjust all spices and sauce as per your taste.

* Be carful while using salt because all sauce contain salt.

* You can add different vegetable like corn, green onion & mashroom.

KAJU KATLI

Ingredients

Whole Cashews - 1 cup

Sugar - 1/2 cup

Water - 1/4 cup

2 teaspoon Melted Ghee 

4-5 chopped pista

10-12 saffron threads 

Note - If your are cashews are refrigerated, then bring to room temperature and then proceed.Ensure your mixer is completely dry.

Recipe 

Transfer cashews to a mixer and grind it to a semi fine powder, Don't overdo.

Now boil sugar and water, keep stirring in low flame till sugar completely dissolves.

Then it starts to bubble up, when mixture become 1 thread consistency add cashew mixture.

Keep stirring until it forms a thick mixture and leave the pan.

Switch off and let it cool down for 5-6minutes.

Transfer it into a greased plate and let it cool for 2 more minutes.

When its still warm, knead it well, the dough was grainy, but after kneading the dough became smooth.

If you feel the mixture is dry add 1/2 tsp ghee and then knead it again.

Now put a butter paper on kitchen board place the kaju dough and put another butter paper on top of mixture.

Now start rolling with a roller.

Roll it to 1/4 inch thickness, remove the butter paper on top.

And cut into your favorite shape.

Sprinkle pista and saffron on it.

Store Kaju katli in a airtight container.

PUNJABI SAAG

Ingredients

1 cup mustard leaves 

3 cups spinach

1/2 cup fenugreek 

2 green chillies

2-3 whole red chili 

2 tablespoon oil

2-3 tablespoon butter

1/2 teaspoon cumin seed (optional)

1 chopped onion

1 tablespoon ginger and garlic paste

1 teaspoon chilli powder

1/2 teaspoon turmeric

2-3 teaspoon maize flour/ gram flour, mixed with 1/4 cup of water

1/4 cup milk

salt to taste

Recipe

Take spinach, mustard & fenugreek leaves, chop them and wash with water.

Combine mustard leaves, spinach, fenugreek and green chillies with ½ cups of water in a cooker on medium flame till 3-4 whistle.

Blend to a coarse paste in a mixer. Keep aside.

Heat the oil in pan add cumin seeds, let it crackle, add the onions and sauté on a medium flame till the onions turn translucent.

Add ginger& garlic paste sauté for 2 minutes, cook till the mixture leaves oil.

Now add turmeric sauté for a minute add saag mixture.

Add the maize flour paste, milk and salt and mix well. Simmer for another 10-15 minutes on medium-low flame.

In another pan add butter roast red chili powder and full red chili now add this in mixture Stirring continuously for 2 minutes.

Garnished with a dollop of butter.

Serve hot with Makke ki Roti .