Palak Paneer Paratha

Ingredients:

For dough:

• Wheat flour - 1 cup
• Paneer - 1/4 kg
• Palak puree - 1/2 cup
• Salt - As required
• Oil - 1 tbsp
• Onion - 1 (finely chopped)
• Ginger - 1/2 tsp
• Green chilli - 1 (finely chopped)

Take a bowl & add flour to that. Add salt, palak puree, little water & kneed a soft dough. Mix oil to that & keep aside.

For stuffing:

• Take a pan & add a tsp of oil.
• When it becomes hot, add cumin seeds, finely chopped ginger, green chilli, finely chopped onion & mix well.
• Add salt, jeera powder, methi powder, garam masala powder, dry mango powder & little water & mix well.
• When it becomes dry, remove from the gas. 
• Then take a small bowl, add grated paneer to that, onion masala & mix well.
• Your stuffing is ready.

Method:

• Then take a big palak mixture, make it round & keep the paneer stuff inside & make parathas.
• Then keep tawa on the gas, roast the paratha on both the sides.
• Serve with curd & pickle. 
• Cut the paratha into 2 pieces & serve.

Rava Bread Toast (Teatime Snack)

Ingredients:

• Sooji Rava - 1 1/2 cup
• Curd - 1 cup
• Salt - As required
• Medium size Onion - 1 (finely chopped)
• Coriander leaves - 1 hand full
• Green chilli - 1 (finely chopped)
• Carrot - 1 (grated)
• Moong sprouts - 1/4 cup
• Chilli flakes - 1 tsp
• Brown bread slices - As required

Method:

• Take a bowl & add rava to that.
• Then mix curd to that along with salt & mix well.
• Add 1 tbsp of water to smoothen it.
• Then mix chilli flakes, onion, carrot, green chilli, moong sprouts & mix well.
• Then take brown bread slices & cut it into round shape (Press a small steel bowl on the bread & remove the shape).
• Take a circle slice, spread the prepared mixture, on one side evenly.
• Then heat the tava, add butter or oil. 
• Place the stuffed side of the bread on the pan & press it.
• Cook for 3 mins on medium heat.
• Toast both sides & serve with tomato sauce or green chutney.

Saravana Bhavan Style Veg Kurma

Ingredients:

Vegetables to be added:

• Flower - 1/2 cup [ cut into smal pieces ]
• Carrot - 1 [ peel and cut in to small cubes ]
• Potato - 2 [ peel and cut in to small cubes ]
• Green peas - 1/4 cup
• Onion - 1 big [ cut in to thin slices ]
• Tomato 2 small [ cut into small pieces ]
• Ginger garlic paste - 1/4 tsp
• Oil - 2 tbsp
• Ghee - 1 tbsp
• Salt - as required
• Curd [ beaten ] - 2 tbsp
• Milk - 1/4 cup
• Turmeric - 1/2 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Dhaniya powder - 1/2 tsp

For seasoning:

• Cinnamon - small piece
• Cloves - 2
• Cardamom -2
• Bay leaf - 1
• Green chili - 1 [ slit ]

For grinding masala:

• Cashews - 5 to 6
• Kasa kasa - 1/4 tsp
• Grated coconut - 1 1/2 tbsp

 [ grind all together in a mixer to a smooth paste and keep aside ]


Method:

• Boil the vegetables in a cooker & wait for 2 whistles to come.
• Take a nonstick kadai, add ghee & oil together.
• When it becomes hot, add the seasoning.
• Then add sliced onions along with ginger garlic paste.
• Fry for 2 mins till the raw smell goes.
• Add chopped tomatoes & mix well. 
• Add the grind masala, beaten curd.
• Then add all the dry masalas, one by one. Mix well.
• Then add all the boiled vegetables along with water.
• Check the salt & allow to boil for 5 mins in low flame.
• Finally add the milk to that & mix well. 
• Your kuruma is ready. When it becomes thick, garnish with coriander leaves

Serve with roti, parathas & rice.

Wheat Laddu (Salted)

Ingredients:

• Channa dal - 1 hand full
• Jeera - 1 tsp
• Wheat rawa - 1 cup
• Salt - As required
• Grated coconut - 2 tbsp
• Curry leaves - little
• Ghee - 1 tbsp

Method:

• Take non-stick pan & add ghee to that.
• When the ghee becomes hot, add cumin seeds.
• When it pops, add the soaked & drained channa dal.
• Fry for a second & add 1/2 cup of water along with salt & coconut.
• When it starts boiling, add wheat rawa, mix well & close with a lid.
• When its completely cooked & becomes cool, make laddus & steam cook (idli cooker) for 10 mins.

Serve with chutney & sambhar.

Bombay Sambhar

Ingredients:

• Besan - 1/4 cup
• Onion - 1 (chopped)
• Tomato - 1 (chopped)
• Green chilli - 2 (slit)
• Boiled & mashed tuvar dal - 1 cup
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Jeera -1/2 tsp
• Salt - As required 
• Turmeric - 1/2 tsp
• Sambhar powder - 1 tsp
• Coriander leaves - little
• Curry leaves - little

Method:

• Take a kadai & add oil.
• When the oil becomes hot, add the seasoning & curry leaves.
• Then add onion, tomato & fry well till the mixture becomes soft.
• Then add the mashed tuvar dal along with required level of water & besan water.
• Add salt, turmeric, sambhar powder & mix well.
• Allow to boil for 5 mins. Add coriander leaves.

Serve with idli, dosa, roti & rice.

Green Moong Dosa

Ingredients:

• Green moong (Pachai Paruppu) - 1 cup
• Raw rice - 1/2 cup
• Dry red chilli - 2-3
• Green chilli - 2
• Cumin seeds - 1/4 tsp
• Small onion - 6-7
• Grated coconut - 2 tbsp
• Ginger - small piece
• Coriander leaves - little
• Curry leaves - little
• Salt - as required

Method:

• Soak both rice & dal for 4 hours.
• Then grind in a mixer to a smooth paste (course) like adai.
• Mix salt in that & keep for 5 hours.
• Then grind small onion, ginger, jeera, green chilli, red chilli & coconut to a smooth paste.
• Then add it to the batter.
• Add coriander leaves & curry leaves to that & mix well.
• Make the dosa.