Cauliflower Paratha

Ingredients:

1) 1 big cauliflower finely chopped/grated

2) Red chili powder as desired

3) 1/2 turmeric powder

4) 4-5 tbsp peanut powder

5) 2 tsp amchur powder

6) 1 tsp garam masala (optional)

7) 2 cups of whole wheat flour & little besan powder

8) Salt to taste

9) 1 tbsp oil

Method:

1) Mix all the ingredients into cauliflower from 2-6.

2) Knead the wheat flour & besan flour together & keep it aside for 10 mins.

3) Now make small balls of the cauliflower mixtures.

4) Make small chapatis from the whole wheat flour & place the cauliflower ball inside it.

5) Seal all the ends of the chapati & roll it into a big chapati.

6) Place the chapati on nonstick tawa & shallow fry it by releasing oil on it from the sideways.

7) Serve the hot parathas with ketchup or green chutney.

Methi Malai Mutter

Ingredients:

1) 1 bundle fenugreek, chopped

2) 5-6 garlic cloves

3) 1 inch grated ginger

4) 1 tbsp turmeric powder

5) 1 tbsp red chili powder

6) 1 tbsp garam masala powder

7) 1 tsp mustard seeds

8) 1 tbsp coriander powder

9) 1 cup peas, boiled

10) 1 cup milk

11) 1 tbsp malai

12) Oil

13) Salt to taste

Method:

1) Heat oil in a container. Add mustard seeds & all the ingredients from 2-9.

2) Add chopped fenugreek leaves. Add little water. Allow the mixture to cook for 10 mins.

3) Now add milk & malai. Add salt to taste.

4) Serve the methi malai mutter with chapati.

Grilled Potato Sandwich

Ingredients:

1) 8 plain bread slices

2) Butter

3) 4 Potatoes

4) 1 cup peas, boiled

5) 1 onion, chopped

6) 4 green chillies, chopped

7) 1 tbsp coriander leaves, chopped

8) Few curry leaves

9) 1 tbsp lemon juice

10) 1/2 cup fresh grated coconut

11) 1/2 tsp chili powder

12) 1 tbsp oil

13) 1 tsp mustard seeds

14) 1/2 tsp turmeric powder

15) Salt & Sugar to taste

Method:

1) Boil & peel potatoes. Mash them & keep it aside.

2) Heat oil & add mustard seeds. When they start to splutter, add green chilies, curry leaves, turmeric powder, red chili powder, hing,& onions.

3) When onions turn translucent, add potatoes, peas, coconut, lemon juice, coriander leaves & mix well.

4) Apply butter on one side to all the bread slices. Now, on the buttered side of the bread, spread the above potato mixture. Keep the other slice of bread on it.

5) Toast/Grill the bread in the sandwich maker for 10 mins.

6) Serve the hot grilled potato sandwich with ketchup & with green chutney.

Mooli Paratha

Ingredients:

1) 2-3 grated radishes. Remove water from the radishes.

2) Chopped radish leaves

3) 4 chopped garlic cloves

4) 2-3 tsp red chili powder

5) 2-3 tsp coriander powder

6) Wheat dough (as required)

7) Oil

8) Butter

9) Salt to taste

Method:

1) Heat the oil in a container. Add mustard seeds & garlic cloves in it.

2) Now add all the ingredients from 1-5.

3) Allow the mixture to cook for 2-3 mins.

4) Knead the dough into small rolls & make a small poori of it.

5) Add the radish mixture into the poori.

6) Now, roll the poori into a paratha.

7) While cooking apply some butter on a paratha.

8) Serve the hot paratha with dahi or achar.

Doodhi Kofta

Ingredients:
1) 1 small grated doodhi (use doodhi water, while preparing curry)
2) Fresh masala (for recipe, as given for chole masala)
3) 3/4 cup besan
4) 1 tbsp red chili powder
5) 1 tbsp turmeric powder
6) 1 tbsp garam masala
7) 1 tbsp corriander powder
8) Salt to taste
9) 10-12 sprigs of corriander
10) 1 small chopped tomato

Method:
1) In the grated doodhi, add all the ingredients from 3-9.
2) Make small balls of the above mixture.
3) Boil the fresh masala. Add tomato puree in it. While the masala is boiling, add doodhi koftas in the curry.
4) Allow the mixture to boil for 10-12 mins. Slowly, turn the koftas at regular intervals.
5) If the mixture becomes too thick, add only boiled water.
6) Add desired quantity of salt.
7) Garnish the doodhi koftas with corriander.
8) Serve hot doodhi koftas with chapati.

Dal Vada

Dal vada is a tasty & healthy evening snack.

Ingredients:
1) Soak 1 cup urad dal & 1 cup chana dal in water for 3-4 hours. (You can also soak all 3 types of dal in equal quantities : Urad dal, Moong dal, Chana dal).
2) 3-4 green chilies
3) 3-4 garlic cloves
4) 1/2 inch ginger
5) 3-4 curry leaves
6) 12-15 sprigs of coriander
7) Salt to taste
8) 2-3 tbsp cooking oil

Method:
1) Blend the soaked dals in a blender. Make it into coarse paste by adding little water.
2) Into the above mixture, add all the ingredients (from 2 -7).
3) Make small dumplings from the above mixture, & deep fry them in hot cooking oil until they are golden brown.
4) Serve these hot vadas with coconut chutney or with tomato ketchup.

Veg. Malai Kofta

Koftas are small, soft round balls of either minced meat, or vegetables seasoned with spices & cooked.

Ingredients: For Malai Kofta

1) 1 cup boiled & lightly grated vegetables such as carrots, french beans, green peas, corn etc.

2) 1 cup of grated paneer

3) 1 cup of boiled & grated potatoes

4) 5-6 chopped green chilies

5) 1 tbsp coriander powder

6) 1 tbsp cumin powder

7) 1 tbsp red chili powder (or less)

8) 1 tbsp chopped nuts (kaju)

9) Chopped fresh coriander

10) 2-3 tbsp corn flour

11) Oil for frying koftas

12) Salt to taste

Ingredients:For masala gravy

1) As given in chole masala. Prepare same masala. (2 tbsp)

2) 1 big chopped tomatoes

3) 1 tbsp powdered cashewnuts

4) Desired quantity of red chili powder

5) Salt & Sugar to taste

Method: For Malai Kofta

1) Place the boiled & lightly grated vegetables in a muslin cloth. Remove all water from the vegetables. Use the squeezed water in masala gravy.

2) In a big bowl, mix grated paneer, boiled & grated potatoes, boiled & grated vegetables.

3) In the above mixture, add coriander powder, cumin powder, red chili powder, green chilies,nuts & salt. Mix the entire mixture properly. If the mixture is too soggy/wet, add little bread crumps or little corn flour.

4) Now roll the mixture into perfect round balls. Balls should be firm enough.

5) Roll the above balls into corn flour.

6) Deep fry the balls in oil until they are golden brown in color. Keep the stove on medium heat.

7) Now, into the masala gravy add chopped tomatoes & desired quantity of red chili powder. Heat the gravy for 5 mins on medium heat. Add 1/2 cup milk/cream.

8) Add the veg malai kofta into the masala gravy. Add salt & sugar to taste. Add powdered cashewnuts also.

9) If you feel, the gravy is too thick add little water or milk. Koftas should soak into the gravy.

10) Garnish the veg malai kofta with freshly chopped coriander & serve hot with naan, or chapati.
11) Add the koftas in the curry just before serving, otherwise they will dissolve.