DINNER

MAIN COURSE 

ROTI / PARATHA/ WRAP

·        Aamla paranthas

·        Ajwain paratha

·        Aloo ki paratha

·        Carrot paratha

·        Hot dog wraps

·        Kheema ki parantha

·         Peas paratha

·         Rumali roti

PASTA  

·        Chokolya

·        Spaghetti with meat sauce

·        Desi-styled spaghetti

·        Lasagna

GRAVY/CURRY/DAL  - VEGETARIAN

·        Aloo ki bhaaji

·         Baby cabbage gravy

·         Dum Aloo

·         Gobi kandhaari

·         Harira

·         Hiruva masala shaak

·         Hot & Sour corn balls

·         Kache kele ki kofta curry

·         Kadaai khumb

·         Kadaai kobhi

·         Kadaai vegetable

·         Khoya matar

·         Khuskhuswali khumb

·         Kichi bhajji

·         Low calorie kofta curry

·         Malaai gobi matar

·          Malvani khumb curry

·          Mangalorean curry

·          Mili-juli subzi

·          Mushroom and capsicum stir-fry

·          Mushroom dopyaza

·          Mushroom ki Roganjosh

·          Mushroom theeyal

·          Padwal ki masaledar dal

·          Padwal ki nilgiri gravy

·          Palak paneer

·           Paneer masala

·          Phool makhana curry

·          Shahi khumb

·          Sindhi saag

·          Soya aur tarkari ki masala

·          Spicy and creamy bottlegourd gravy

·          Thai green gravy

·          Tomato chutney

·          Vegetable taka tak

·          Vegetables in garlic sauce

    

  DAL 

          ·            Bhaja moong dal

·           Chilly kabuli chana

·           Dal bukhara

·           Dal ki soya

·           Dal maharani

·           Dal tadka

·           Dal with tofu

·           Katachi aamti

·         Mooli ki dal

·           Pindy choley

·          Punjabi rajmah

·           Rajma masala

NON – VEGETARIAN GRAVY

·           Chungdi jhola

·           Goan egg curry

·           Kadhai lasuni gosht

·          Karahi chicken

·           Kolhapuri pandhra rassa

·           Kolhapuri taambda rassa

·            Kolyaas ki shaak

·           Murgh makhani

·           Murgh Pasanda

·           Prawn balchao

·          Shimla mirch ki kombdi

     

RAITA / SALAD

·          Coleslaw

·          Cucumber raita

·          Koshimbir

·         Sprouts salad

·          Detox salad

Peas paratha

Ingredients required

For the filling

• 2 tsp butter
• 1 tsp kalonji/onion seeds
• 4-5 finely sliced ginger pieces
• 1 tsp kasoori methi
• 4 tsp finely chopped onions
• 1/2 cup fresh green peas
• 1/2 tsp turmeric powder/haldi
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 cup finely chopped coriander leaves

other

• 1 cup wheat flour
• 1/2 tsp salt
• Water, as required

Method

In a kadaai, heat butter and saute kalonji, ginger and kasoori methi

Lateron, add onion and green peas followed by spices and coriander leaves

Saute for ten minutes slow flame, coarsely grind them in blender, keep aside.  Alternatively prepare dough with wheat flour, salt and water

Make dough into 8 balls.  Take a ball, roll into circle and stuff with 2 tsp of coarsely ground pea mixture.  

Bring sides together and roll into normal roti-shaped circle.  Toast them with pre-heated tawa, serve hot.

I served with chana masala... it was very yummy indeed...

The colour of the roti is due to green peas and garam masala dual  colouration.

Kheema ki paratha

Here i used mutton, chicken is also favourable.  Veggie lovers can substitute this with soya granules that can be cooked, and mashed to resemble kheema.

Ingredients required

• 4-5 tsp of kheema (which is steamed and blended to smooth paste)
• 2 tsp of fried onions or crumbled onion
• 1 tsp garlic paste
• 1 tsp ginger-garlic paste
• Half tsp of crushed jeera
• 1 tsp of chopped green chilli
• 1 tsp of finely chopped curry leaves and mint leaves each
• Salt, as required
• Oil/ghee as required
• Dough made by one cup of wheat flour, pinch of salt and required water.

Method

To make fried onions, add 2-3 finely sliced shallots to 3 tsp of oil and fry till they turn brown

Add this brown onions to kheema and all other ingredients (except dough) and mix properly, this is stuffing for our paratha.

Divide the dough into equal circles, roll each circle into moderate sized circle.  Spoon 1 tsp of filling into it.  Close and bring about like a circle, pinching off excess dough at tip.  Roll this into chapathi and cook them on both sides in tawa

 Serve with gravy of your choice

Aloo ki paratha- tiffen box idea

Aloo paratha is favourite for my kid, because she has craved a love for it eversince she was one year old, whenever we went out in weekends, we would order her one non-spicy (they used to add chopped green chillies and chilli powder usually) aloo paratha for our kid first and then go with our menu.  I dedicate this recipe for my sweet varsha kutty!!

   Ingredients required:

   We need half a cup of mashed potatos, and dough made of 2 cups aata and half a spoon salt

Other ingredients are ginger-garlic paste, chopped greenies(i used mint leaves and methi), spice mix consisting of a pinch hing, salt, white pepper and one tsp cheese scrappings

 The above mixture got by mixing mashed aloo with other ingredients, this is stuffing

 

Method:

From the aata, roll out a tiny circle of dough and spoon a filling in it

Fold it on all other sides and bring the edges to connect each other, to resemble circular dough

Roll it using pin to normal partha shape and toss it in tawa, drizzling with oil

 Now it is ready to pack in our kutty's lunch box, dont forget to add sauce sachet

Varshu!! i am having a surprise

Carrot parathas

Carrot is a root vegetable, we all recognize it as carrot poriyal made at home, but apart from that it has lots of benefits.  The carrot gets its characteristic and bright orange colour from β-carotene, which is partly metabolised into vitamin A in humans. Carrots are also rich in dietary fibre, antioxidants, and minerals.So let us move on to our recipe.

Ingredients required:

Two cups of grated carrot, two tsp of crumbled onions, one tsp of grated amla, 2 tsp of ginger-garlic paste, 3 tsp of finely chopped mint leaves and methi leaves, salt, amchoor and white pepper to taste, apart from this maggi magic masala(you can add any masala of your choice) And dough prepared with 2 cups flour, water and salt

 Method:

     Mix everything of above to get a mixture like this, now this is stuffing for parathas

Make the dough and prepare small balls

Roll it lightly and spoon the filling in the centre

Close the filling and make fine dough and knead it by dusting with flour

 Now transfer this to moderately hot tawa, flip it on both sides and drizzle in oil

Parathas are cooked.  And i am proudly stocking them up

Amla/Nellikai paranthas (Rotis with nellikai and other spice filling)

 

Amla(Aonla)  is a indian gooseberry native to India. Amla has a high medicinal and Ayuervedic properties. The fruits have the great source of vitamin C. A small fruit of amla is equal to 2 oranges in terms of vitamin C content.. It is also a very important ingredient in the famous Chyavanaprash, and a constituent of Triphala (three fruits) powder. It helps the digestion, prevent the dysentery, cleanses the liver. Even there is a pooja in Karthigai month done to this gooseberry tree called 'Dhatri Havana'

     So, why is this topic to discuss?? yes, i tried making few recipes using this amla.  At first i made soup using 2 large amla and spinach, but i failed since the soup was too sour to land in garbage.  Later i called my aunty who used to be an expert in cooking herbal stuff.  She told that the quantity of amla to be added should be low and mixed with other flavouring or spicy stuff to stabilize its sourness nature.

   So here are quite a few tips for using amla in our day-to-day cooking:

  

   It can be grated and one tsp of grated amla can be used in sambhar preparation.

   It can be made to prepare buttermilk along with mint leaves

   It can be dried, coated with sugar syrup and had as an candy (especially in empty stomach)

   Can be added half a tsp in curries and also in roti dough.

   They have already exiting in pickle forms also

      Alright so coming to today's recipe, i added to roti dough, and guess what the roti was tasty, and didnt establish sourness nature, because i combined amla with  other highly flavouring stuffs, totally it tasted like an masala parantha.. So let us go to our recipe

    Amla parantha:

 

Ingredients required:

So One big amla, two cups wheat flour, 1 tsp ginger garlic paste, 2-3 green chilli, one handful of mint leaves(pudhina), one tsp of methi leaves(optional) and 2tsp of chopped onions(oopssss i forgot to pic onion, sorry!)

Method:

First take the flour( I used Aashirvaad aata) and add 1tsp salt to it

Add one tsp of ginger-garlic paste and chopped green chillies

Now add thinly chopped mint leaves and methi leaves

Finally grate the amla into the bowl and 2 tsp of chopped onions.

Add considerable water and knead it to a firm dough, dont make it watery

Cover with the lid and let it rest for some ten to fifteen minutes, then take two medium balls and dust with aata

Knead one of the ball into roti and toss in tawa.

Add two tsp of oil, repeat the same with another ball.

Now, our wonderful amla paranthas are ready.... serve with a gravy of your choice.