Paneer Wrap

Ingredients

Tomato - 2
Capsicum - 1
Cabbage - 6 leaves
Paneer - 1 pack
Jeera - a little
Red chilli powder - 1/2 tsp
Chaat masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Jeera powder - 1/2 tsp
Corriander powder - 1/2 tsp
Gram masala - 1/2 tsp
Kasuri methi - a little
Corriander leaves - a little
Mayonnaise - 2 tbsp
Salt to taste
Chapathis - 6
Oil - 1 tbsp

Method

Cut the cabbage, capsicum and paneer into juliennes.
Deseed the tomatoes and as cut them into juliennes.
Heat oil in a pan. When the oil is hot add the jeera.
Next add the cabbage and suate for a while.
Then add the capsicum and saute.
Add all the powders, Chat masala and kasuri methi.
Mix well. Add salt to taste.
Saute well little the raw smell of the powders are gone.
Next add the paneer and tomato.
Mix well.
Turn of the heat and add corriander leaves.
Then apply mayonnaise on one side of the cooked chapati.
Next add the paneer filling.
Roll it tight in butter paper or aluminum foil and serve hot.

Palak Roti

One of my friends at work use to bring Palak Roti regularly and I always thought I should try this. But the recipe she gave me had garlic. So I went hunting on the internet and landed on two different types. I kind of did a mix of both and landed on an awesome Palak Roti. Since I was kind of nervous as to how it’s going to taste I made only 10 numbers and after tasting it, me and my husband realized that it’s not going to be enough for us. Hope you enjoy this healthy recipe.

Ingredients


Whole wheat flour - 2 cups
Bengal gram flour - 2 tbsp
Palak (Spinach) leaves - 1bunch
Ginger - 1 inch
Green chiliies - 2
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Carom seeds - 1/4 tsp
Few cilantro leaves
Salt to taste
Turmeric powder - a little less than 1/4 tsp
Curd - 2 - 3 tbsp
Water to knead


Method

Wash the palak leaves well, boil in hot water for 2 mins and wash them with cold water. Grind all the above ingredients excluding the wheat flour and besan flour to a fine paste. While grinding the paste make sure you don’t add water, the water in the curd itself should be fine, else the dough will become very watery. Mix this mixture with the flour, add salt and make malleable dough. Roll out the rotis, fry on both sides with oil and apply little ghee. Serve hot with curd and pickle.

Baby Corn Potato Fry

This is my husband's favorite item and incidentally he is the one who invented this recipe. This is very easy to make with minimum ingredients. This goes well with roti,curd rice, rasam rice etc. I bet Baby Corn Potato Fry is a loved one by all working women as it is really easy to cook.At home during weekends when we need to go out the whole morning,I get up early and make just this fry and rice and offer it to Krishna. In that way when we are done with all the work we just rush home for curd rice and baby corn potatoe fry prasadam and not look for options to eat out. 

Ingredients:

Potato – 1 large
Baby Corn – 15 -20 pieces
Sambhar powder – 3 tsps
Salt – As per taste
Oil – 2–3 tbsps
Mustard Seeds – 1 tsp
Urad Dhal – 1 tsp

Method:

1.Peal the potato skin and cut the potato and baby corn (Half finger length and a little thinner than what we cut for French Fries).

2.Add the cut baby corn to water and allow it to boil for 7-8 mins. Drain the water and keep it aside.

3.Heat the oil in a pan, add the mustard seeds and wait till they burst and add the urad dhal.

4.Next add the cut potato and allow it to fry. Keep stirring and mixing the potato with the oil. Reduce the flame and allow the potato to fry. Keep stirring once in 5 mins to make sure it doesn’t stick to the bottom.

5.When you feel the potato is half fried add the baby corn and mix well.

6.When both are cooked three forth add the sambhar powder and salt. Mix well and allow it to fry.

7.When the ingredients have become roasted, stop the flame. The Baby Corn potato Fry is now ready. In case we don’t get baby corn we can substitute it with Gobi also.

Vegetable Kurma

This is recipe is from my mom and can be made very quick and easy. We can make this kurma for ekadesi also, just make sure you don’t add kuskus and instead of coriander powder use whole coriander. We at home call this kurma as Vaishnava Kurma as its without onion and garlic. You must have heard from people that kurma will not taste good without onion and garlic. But just give this a try and you will prove that statement wrong.

Ingredients :
For Masala :
Green chilies - 4
Ginger – thumb finger size
Cardamom - 2
Cloves – 2
Cinnamon - 1 piece
Corriander powder – 3 tbsp
Coconut - half
Cashew nuts - 12
Kuskus – 2 tsp
Fennel seeds(Sombu) – 3 tsp
Others :
Cut Vegetables - 2 cups(You can use Carrot, Beans, Paneer, Peas, Potato, Cauliflower, Tofu, Capsicum, Soya)
Ghee - 1 tbsp
Bay Leaf - 1
Tomato - 2
Corriander leaves – a small bunch
Salt as per taste

Method :

Add all the ingredients listed under the masala section to a mixer and grind it to a fine paste. In a pan add the ghee, heat it and add the bay leaf. Next add the tomato and the vegetables and fry well. Next add the ground paste and fry for a minute. Then add needed quantity of water and salt and allow the kurma to cook, until the raw smell goes and the vegetables are cooked. You have to keep stirring every 5 minutes to make sure the gravy doesn’t stick to the bottom of the vessel. Once ready garnish with coriander leaves and serve hot with rotis or parotas. If you want to have it with rice make it a little more watery.

Corn Capsicum Masala

This goes well with chapati and even plain basmati rice. I actually tasted this dish at our favourite restaurant in Chennai “ Copper Chimney”. Then after getting back home I googled to find a lot of corn and capsicum masala recipes but, with onion and garlic :-(.I,then did my own additions and deletions and landed up on an awesome corn capsicum masala. And these days we don’t have corn capsicum masala at Copper Chimney, because we make it at home. Jai


Ingredients
Capsicum - 2 large ones
Corn – 2 cups
Oil – 1 tbs
Ghee – I tbs
Tomatoes - 6 large ones
Green chilies – 2
Ginger – 1 finger length
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – ½ tsp
Bay Leaf – 1
Fresh Cream – 3 tbs
Coconut milk – 2 tbs
Salt as per taste
Sugar – 1/2 teaspoon(Optional)
Coriander leaves – a small bunch

Method
First wash the tomatoes and boil them with water till their skin starts coming out.After that drain the water and cool it. Next peel the skin and add them to a mixer.Add the green chilies,ginger and grind them to a fine paste. In a pan add the ghee and heat. Add the Bay leaf. Next add the ground paste, turmeric powder, red chili powder, cumin powder, and coriander powder and mix well.After cooking for a 5 minutes. Next add the coconut milk and also water based on your need. I usually add 1 to 1 1/2 cup. Stir at regular intervals and make sure the gravy doesn’t stick to the bottom. This will take 10 to 12 minutes. In the meantime heat oil in pan and add the chopped capsicum and corn. Roast the vegetables till they become crisp and slightly brown here and there. Now, to the gravy add the garam masala, salt and sugar(optional). Mix well. Allow it to cook for 2 minutes.Now add the vegetables and then after another two minutes reduce the flame and add the cream. Mix well again and allow to cook for another 2 to 3 minutes. Garnish with coriander leaves and yummy Corn Capsicum masala is ready to serve.

Chapati Chilli Fry

Chapati is a Indian flat-bread made of wheat. It the popular food in North India. Chapati chilli fry is an experimental recipe. This was my first experimental recipe and it turned out to be delicious. This recipe is very easy to make when you have already made chapathis. 

Ingredients:
Chapati - 5
 Tomatoes- 2
Capsicum (bell pepper)- 1/2 cup (finely chopped)
Cabbage- 1/4 cup (finely chopped)
Chilli powder- 1 tsp or to taste
Maggi seasoning- 2 drops (optional)
Garam masala - 1 tsp
Hing- a pinch
Oil- 2-3 tbsp
salt to taste
cilanto (corriander) leaves for garnishing

Preparation:
Chop the chapati finely.

Heat the oil in a pan. Add cabbage and fry it with hing until it turns golden brown. Then add capsicum and chopped tomatoes and fry them. When the tomatoes become soft, add the chopped chapati, salt, chilli powder, maggi seasoning and garam masala and fry them for few minutes

Turn off the heat and garnish with cilantro leaves.


Note: I have used red capsicum. But you can use green or any other coloured cabpsicum to make your dish colourful.