Paneer Cherry Paratha

Ingredients:

For the Stuffing:

• 1 Cup Grated Paneer
• 1 Smashed potato
• 1/2 Cup Chopped Cherries
• 2 Tbsp Milk powder or Khoya
• 1 Tsp Ginger paste
• 1 Tsp Garam Masala
• 2 Tbsp Raisins
• Salt to taste
• 1/2 Tsp oil

For the Covering:

• 1 Cup Wheat Flour
• 2 Tbsp Melted Ghee
• Pinch of salt
• Enough water for making dough

Method:

For the stuffing:

• Heat oil in a kadai or in a pan. Add ginger paste, chopped cherries & raisins. Saute it for 2 min.
• Add crushed paneer, smashed potato, khoya, garam masala and salt as per taste. Mix very well.
• Cook this mixture for 2-3 min.
• Than transfer this mixture in a plate for cooling. Mixture should be cool completely. 

For the covering and making the parathas:

• Knead the dough with a little ghee and salt  by adding enough water and make small balls. 
• Roll each ball with a little dry flour. 
• Place a tablespoon of the filling or stuffing in the center and seal. 
• Roll it out to about three inches in diameter.
•  Roast the parathas using ghee on both sides till there are light brown spots. Remove and apply ghee. Serve hot.

Panch Dal / Five Lentil Stew

Ingredients:

• 1/4 cup Channa dal
• 1/4 cup Urad Dal
• 1/4 cup Masoor dal
• 1/4 cup Toor dal
• 1/4 cup Mung dal
• 5 cups warm water
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp aamchur powder/ dry mango powder
• 1 tbsp oil or 1 tablespoon ghee
• 1 large onion, chopped, finely
• 1 tbsp garlic clove, crushed
• 1 tsp cumin seeds
• 1 tsp saunf / fennel seeds
• 2-3 bay leaf
• 1 tsp garam masala
• 1/2 tsp cinnamon powder
• 2 large tomatoes, chopped
• 1 tsp salt (to taste)

Method:

• Wash and soak all dals in a 1 cup warm water for at least an hour. Drain and keep aside.
• Add 4 cups warm water and cook soaked dals in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
• Heat the oil or ghee in a pan, add bay leaf, cumin seeds and fennel seeds allow the seeds to crackle.
• Add the onions and crushed garlic and cook till they are golden brown.
• Add the tomatoes, cinnamon powder, red chilli powder, turmeric powder and cook for 4 to 5 minutes.
• Add garam masala and aamchur powder then add the cooked dals and salt and allow the dal to come to a boil.
• Garnish with coriander leaves and serve hot with rice or roti.

Bombay Potatoes

Ingredients:

• 4-5 medium potatoes, peeled, parboiled and cut into cubes
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1-2 bay leaves
• 1/2 tsp ginger, grated
• 1/2 tsp garlic, grated
• 1 tsp lemon juice
• 1 medium onion, peeled & sliced
• 1 small tomato chopped ( optional)
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp amchur powder or mango powder
• 1/2 tsp chilly powder
• Salt to taste

Method:

• Boil the potatoes. Put them in a colander & run cold water over them. Peel them & cut them into cubes. Keep aside.
• Heat the oil in a deep frying pan.
• Add mustard seeds, cumin seeds, coriander seeds & bay leaf. Allow the seeds to splutter.
• Add the ginger, garlic & onion. Fry until the onion is medium brown.
• Add chopped tomato & lemon juice & cook for 3-4 min.
• Turn the heat down & add all ground spices. give a quick stir to release flavors.
• Add the potatoes, turn the heat up to medium and stir fry the potatoes for a few minutes, until all potatoes are well coated with spices.
• Add coriander leaves and serve hot with rice, roti or puri.

Pumpkin Sweet Paratha

Ingredients:

• 2 Cups peeled & grated pumpkin or squash
• 1 & 1/2 cup jaggery grated or powdered
• 1 cup whole wheat flour
• 2 tbsp rice flour
• Pinch of salt
• 2 tsp ghee
• Oil for shallow fry

Method:

• Heat 2 tsp ghee in a pan, add the grated pumpkin stir & cover with a lid.
• After the pumpkin become soft & is cooked add the jaggery & mix very well.
• let the mixture cook till most of the moisture dries up. Do not over cook.
• Add a pinch of salt to the pumpkin mixture.
• Let the mixture cool down. Add the wheat flour & rice flour to the pumpkin mixture little at a time to make a stiff dough. do not required to add water.
• Cover this dough & let it rest for 15-20 min.
• Divide the dough in a small balls. Roll each portion into a big circle. It should be slightly thick. 
• Mean while heat deep fry pan on a medium heat. Shallow fry all paratha on medium hot oil.
• Store when they are completely cool . Serve with any pickle or hot tea.

Spinach & Spring/Green Onion Soup

• Ingredients:

• 5 tablespoons butter
• 1 bunch green onions, chopped
• 1/4 cup all purpose flour
• 3 1/2 cups milk 
• 2 cups fresh baby spinach leaves
• Ground nutmeg
• Salt & pepper to taste

Method:

• Melt 4 tablespoons butter in heavy large saucepan over medium heat. 
• Add green onions and sauté until just tender, about 3 minutes. 
• Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
• Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. 
• Add spinach to milk mixture. Puree soup in batches in blender. 
• Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with chopped green onion.

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Garden Pasta Salad

Ingredients:

• 1 Cup uncooked spiral pasta
• 2 stalks celery chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup cucumber peeled & chopped
• 1 large tomato diced
• 1/2 cup green bean sprouts
• 1/2 cup grated cheese
• 4-5 lettuce leaves

For Dressing:

• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tbsp olive oil
• 1 tbsp fresh garlic minced
• salt to taste
• sugar to taste
• 1/4 tsp black pepper powder

Method:

• Combine all dressing ingredients in a small cup & mix it very well & keep aside
• Cook pasta in large pot of boiling water until it is done. Rinse under cold water, and drain.
• Mix chopped  celery, cucumber, green pepper, tomatoes, and sprouts together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour  dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour & serve with lettuce leaves.