Panner(Indian cheese) Paratha

Ingredients:

For dough:

Wheat flour or atta- 2 cups

Salt- ½ to 1 tbspn

 oil- 2tbspn

For filling:

Panner- 100 grms grated

Salt to taste

Geera- 1 tspn

Onion- 1 medium sized finely chopped

Red Chilli powder- ½ or 1 tspn or green chillies- 2 finely chopped

Turmeric powder- ¼ tspn

Garam masala- 1 tspn

Geera and dhaniya powder- ½ tspn each

Cooking Method:

For dough:

• Take atta in a mixing bowl. Add salt and oil.mix well.
• Kneed it well with water to get a smooth dough.keep covered for 15-30 mins.

For filling:

• Take grated panner in a mixing bowl.
• Add all the ingredients for filling. mix well.
• Now make it into small balls of approximately 1½ times of the size of dough balls .

Now make the dough into small balls of a size of lemon. Roll it a little and place the filling ball and cover it fully. Sprinkle some flour on the flat surface and roll to get a round paratha. Cook it both the sides by applying oil.

Serving Suggestion:

Serve hot with pickle and curd or yogurt. Can also eat with butter and pickle.

Sending this to BREAKFAST MELA by Srivalli

Methi Paratha

Ingredients:

Methi- 2 bunch (cleaned and cut)

Wheat flour or atta- 2 cups

Salt to taste

Oil- 3 tbspn

Geera- 1 tspn

Onion- 1 medium sized finely chopped

Red Chilli powder- ½ or 1 tspn

Turmeric powder- ¼ tspn

Garam masala- 1 tspn

Gram flour- 2 tbspn.

Cooking Method:

• Heat oil in a vessel. Add geera, let them splutter. Then add onion and fry till golden brown.
• Then add methi and stir well. This reduces the size of methi and discharges water.
• Add salt and cover with a lid and cook for 3-4 mins.
• Then add chilli powder, Termeric powder, garam masala and gram flour. Mix it well
• Take atta in a mixing bowl. Add ½ tbspn salt and the above mixture from the vessel.mix well.
• Kneed it well with water to get a smooth dough.keep covered for 15-30 mins.
• To make paratha, sprinkle some flour on flat surface and roll a small amount of dough, to make a round shape. Other method is to place a plastic bag on a flat surface, ally some oil and roll the dough . both tastes good but I feel Oil is better.
• Now cook the paratha on both sides on a frying pan with oil. 

Serving Suggestion:

Serve hot with pickle and curd or yogurt. Can also eat with butter and pickle

Carrot Halwa

Ingredients:

Carrot- 2 cups grated

Sugar- ¾ cup

Milk- 1 cup

Cashewnuts- 4 or 5

Raisins or dry grapes- 10

Ghee or butter(melted)- 2 tbspn

Cardamom powder- ½ tspn

Cooking Method:

• Heat 1 tbspn of ghee in a kadai or vessel. Fry the cashewnuts and dry grapes. Keep aside
• Add the remaining ghee to the same vessel and add grated carrots.
• Fry till the carrot is soft. (it also changes its color to very light orange)
• Then add sugar. Stir till it all melts.
• Then add all the other ingredients and boil. Boil it till all the milk disappears.
• Taste it now and u can add some more sugar if necessary.

Serving Suggestion:

Can be served hot or later as desserts. Tastes good however.

Groundnut or Peanuts chutney powder

Ingredients:

Peanuts or groundnuts- 1 cup

Garlic- 2or 3 cloves

Geera- 1 tspn

Coriander- 2 or 3 strands

Curry leaves- 5 or 6 leaves

Cooking Method:

• Roast the ground nuts and let them cool down.
• Remove the skin off by rubbing with something flat.
• Put all the ingredients together in a mixer jar and grind it till fine powder.

Serving Suggestion:

Can be served with curd and chapatti or dosa or ghee and chapatti.

It tastes good with everything.



Pastry Biscuits

Ingredients:

Puff pastry sheet- 1
oil or butter- 2 tspn

Cooking Method:

• Cut the pastry sheet into thin strips and twist in the middle. Or make any shape u want.
• Grease the baking tray with oil or butter and place the strips on it.
• keep in the pre-heated oven for about 15 mins at 220 deg cel.

Vegetable Puff Pastry

Ingredients:

Puff Pastry sheet- 1

Vegetables (Carrot, potato, beans, capsicum or pepper, peas, cauliflower)- altogether 3 cups chopped or diced or cubed.

Oil- 2 tspn

Onion- 1 finely chopped

Geera-1 tspn

Ginger-garlic paste- 1 tspn

Garam masala- 1 tspn

Coriander powder- ½ tspn

Geera powder- ½ tspn

Sugar- ½ or 1 tspn

Red chilli powder or green chillies- acc to your taste

Salt to taste

Turmeric- ¼ tspn

 Cooking Method:

• Heat 2 tbspn of oil in a vessel or kadai or pan.
• Add geera let them splutter. Add onion and fry till golden brown.
• Add all the vegetables and fry for 4 mins.
• Add salt, mix and cover it with a lid and allow all the vegetables to cook.(if the vessel surface starts getting brown then sprinkle some water so that the vegetables don’t burn.)
• When the vegetables are cooked, add all the spices and mix well.
• Let it cool down. Till then grease the baking tray with oil or butter.
• Cut the pastry sheet into rectangle and place on the tray.
• Put the above prepared stuffing on one half of the pastry sheet.
• Fold it and seal the ends.
• keep it in the preheated oven for about 15 mins at 220 deg cel. 

Brinjal pakoda or Baingan pakoda

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Ingredients:

Brinjal- 1

Gram Flour- 4 tbspn

Rice Flour- 1 tbspn

Red chilli powder- ½ tspn

Geera powder and dhaniya powder(optional)- 1/4 tspn each

Garam masala(optional)- ¼ tspn

Salt to taste

Oil to fry

Cooking Method:

• cut the brinjal into thin round peices and keep aside for now.
• Mix all the other ingredients in a mixing bowl with water to form batter.(except oil and bringal)
• Heat oil in a frying pan. Dip the brinjal pieces in the batter and fry till golden brown.

Serving Suggestion:

Serve with tomato sauce or coconut chutney. For coconut chutney recipe click here.