NUTRITIOUS PARANTHA

Ingredients
¾ cup whole wheat flour

¼ cup Bengal gram flour

¼ cup maize flour

1/3 cup shredded cabbage

¼ cup spinach, finely chopped

½ teaspoon green chillies, chopped

1 tablespoon lemon juice

salt to taste

milk for binding the dough

ghee for cooking

Method
1.
Combine all the ingredients and knead into soft dough using enough milk.
2.
Divide the dough into 6 equal portions.
3.
Roll out each portion of the dough into a circle of 125 mm. (5") diameter and 6 mm. (¼") thickness.
4.
Cook each roti on a hot tava (griddle) using a little ghee till golden brown on both sides.
5.
Serve hot.

APPLE TOOFY

Ingredients:

3 medium size cooking apple
1 Tbs cornstarch disolve in 1 Tbs water
2/3 cup cold water
1 cup plain flour
peanut oil for deep frying
glaze1 1/2 cup sugar
1/2 cup cold water
2 tsp black sesame seeds

Method:

Quarter the apples, Peel and core the pieces, than cut each quarter into 2 thick slices, 3 if the apple are large. Set aside. Step II: Beat the egg in a medium size bowl, add the water and beat again until combined, than tip in all flour at once and beat vigorously with rotary beater until batter is smooth. Do not over beat. Let batter stand while preparing glaze.As sugar cook stsart to heat oil for deep frying. Try to have oil for frying and sugar glaze ready at the same time. if oil is not put over too high a heat this should not be difficult. When the haze begins to rise from the surface of the oil drop pieces of apple into the batter, turn to code them completely, then take one piece at time with fork and drop it into the oil. Do not cook too many at one time. Deep fry until the batter is golden. Then lift out with a slotted spoon and put straight into the sauce pan containing the glaze. Turn piece of apple in the glaze to coat the entire surface, then lift out and drop into a bowl containing cold water and ice cubes. The glaze will harden and become brittle almost at once. Lift them out quickly and put on a lightly oiled serving plate. GLAZE: Put sugar and water into a small saucepan and place over medium high heat. Do not stir at all. Let sugar mixture bubble until it starts to turn faintly golden around the edge of the pan. Stir in sesame seeds and turn heat as low as it will go.

JUGGERY HALWA

Ingredients:

100 gm semolina Jaggery (powdered coarsely)
A pinch of saffron
50 gm green pista
2 tsp chopped almonds, cardamom powder
3 tbsp desi ghee
2 ½ tsp sugar, Water

Method:

Soak semolina in water for twenty minutes. Boil water in a pan. Add the jaggery powder and let it melt. Heat ghee in a heavy bottomed vessel, add the semolina and fry till it turns brown. Now add the milk and cook on medium heat till most of the liquid evaporates. Add the jaggery water and cardamom powder,Saffron, green pista, and continue stirring till the halwa reached desired consistency. Garnish with chopped almonds and serve hot.

PARTY PANEER

Ingredients:

For Marinating:
250 gm paneer, cut in cubes
½ tsp cumin powder (zeera)
½ tsp coriander powder (dhaniya)
3 tsp red chilli powder (deghi mirch)
2 tbsp lime juice
1 tsp black pepper
salt to taste

For Cooking:

oil for deep frying
2 Tbs Cornstarch disolve in 2 Tbs water

250 gm of white flour, (maida)
250 gm bread crumbs, finely powdered
1/4 tsp red chilli powder
salt to taste
fresh coriander for garnishing

Method:

In a bowl add all the marinating ingredients to the paneer. Mix well, cover and keep it in the fridge for at least two hours. On a plate, mix the bread crumbs, chilli powder and salt together. Spread the flour out on another plate. Now dip the paneer in the cornstarch,which is desolve in water, then lightly coat them in the flour and then in the bread crumbs. Heat the oil and fry the paneer till light golden brown. Remove, garnish and serve.

PANEER AND MUSHROOM SANDWICH

Ingredients:

2 tbsp olive oil
4 cloves
6-7 black peppers
1/2 tsp cumin seeds
1/2 tsp of aniseed (saunf)
1/2 an inch of cinnamon stick
1/2 tsp of turmeric powder
1 tsp of ginger, finely chopped
1 medium onion, finely chopped
2 green chillies, finely chopped
2 medium tomatoes, finely chopped
7-8 mushroom, finely chopped
250 gms cottage cheese (paneer)
half a loaf of bread
salt to taste

Method:
Grind or pound the black peppers, cumin seeds, aniseed and cloves together. Heat the oil in a pan and sauté the ginger and onion for 2 mins. Mix in the ground masala, turmeric and salt. Add the tomatoes and green chillies and cook for five mins. Crumble the paneer into the pan. Add the mushroom and mix well. Lightly toast the bread slices and make sandwiches with the paneer. Slice in half and serve.

PALAK PANEER WITH WHITE KIDNEY BEANS

Ingredients:
For the paneer

1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil
salt

For the spinach

1 kg spinach
4 cloves garlic - chopped
2 tsp oilsalt
1 tsp lemon juice
For beans

1 cup raungi or small white kidney beans - (soaked and boiled)

1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil
salt

Method:

Slice the paneer vertically into 3. Marinate the paneer with cumin powder, coriander powder, red chilli powder, salt, saunf powder, and little oil. Keep aside for 10 mins. Heat a pan; add oil, onions, chillies, tomatoes. Stir well. Add garam masala, salt, and kidney beans. Keep aside.Heat oil in a pan, add paneer slice one at a time and stir fry. Repeat with all the slices and remove.Meanwhile, sauté chopped garlic in a dash of oil. Then add washed spinach, salt and lemon juice. Sauté till spinach is cooked.Serve on a plate with crusty paneer over cooked white beans and spinach on one side. Add a dash of lemon juice. Garnish with celery or coriander.