MALAI PANEER [CREAMY COTTAGE CHEESE]

Cottage cheese contains all the essential amino acids needed for it to qualify as a complete protein. One cup of creamed cottage cheese has 23 grams of protein, which is 41 percent of the recommended daily intake for men and 50 percent for women. And its a great source of Vitamin B-12 . 

So in one word this is a very healthy as well as tasty dish.

MALAI PANEER

INGREDIENTS 

Cottage Cheese [Paneer]  500gm Cut into cubes

Milk Cream [Malai] 1 cup 

1/4 Cup of Milk

2 Large Onion [paste]

1 Large Tomato [paste]

6-7 Cloves of Garlic [paste]

Dry Fenugreek Leaves [Kasuri Methi]

1 tsp Cumin Seeds [Jeera]

1 inch Cinnamon Stick

1 tsp Turmeric Powder 

1 tsp Kashmiri Mirch Powder 

Salt to taste 

2 tsp Oil. 

METHOD 

1. Heat oil and add cumin seeds and Cinnamon Stick. When it cracks add onion paste. Saute well and then add garlic paste, turmeric, mirch powder . Mix well and fry it for few mins. 
2. Add tomato Puree and fry it. When it starts to give aroma add malai and kasuri methi, Stir occasionally. Pour milk on it and let it boil. Then add 1/2 cup of water and salt and allow it to boil properly. . 
3. When the gravy become thick add Paneer cubes,add water if needed then close the lid and let it cook for 5 mins. 
4. When paneer become soft and mixed well with the gravy then switch off the flame and keep aside. 
5. Garnish it with finely chopped coriander leaf. And serve hot with chapati..  

DAHI VADA

This is a very popular snacks in India. In North as well as in West  

The combination of curd, vada, chutney salt make it an mouthwatering taste . 

The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. 

To add more flavor they may be topped with coriander or mind leaves, chilli powder, chaat masala, or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujrat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above. 

DAHI VADA

For The Vadas1 cup urad dal (split lentils)
2 green chillis

1 tsp chopped ginger
A pinch of Baking Soda
Salt to taste

Oil for fry

For Serving3 cups dahi  , whisked

Coriander Chutney ( hari chutney)

Tamarind Chutney ( khatti mithi chutney )

For The GarnishChilli Powder
Roasted cumin seeds powder 
Salt to taste

Method 
For Vadas

1. Soak  urad dal in water for overnight.
2. Wash and drain the urad dal.
3. Mix the urad dal, ginger and green chillies and grind to a smooth paste.
4. Add backing soda and salt to the paste and mix well till the batter become fluffy . Add water if required.
5. Take 2 tsp of paste and make a round balls and deep fry in hot oil on a slow flame till the vadas are golden brown. Drain on absorbent paper and keep aside.

How to proceed

1. Soak the deep fried vadas in warm water for about 45 minutes.
2. Just before serving, drain and squeeze out the excess water.
3. Arrange the Vadas in plate and sprinkle the curd on vadas. .
4. Garnish with the chilli powder, cumin seeds powder and salt and serve with hari chutney.

ROUND EGGY TOAST

French toast, also known as eggy bread or gypsy toast, is a dish of bread soaked in beaten eggs and then fried . 

This recipe is something that everyone would be quite familiar with. 

ROUND EGGY TOAST

INGREDIENTS 

• Brown Bread 8 slice 
• 4 Egg 
• Salt as per taste 
• Garlic [finely chopped]
• Green Chilli [chopped]
• Fresh Coriander [finely chopped]
• Oil for fry 

FOR STUFFING 

• 2 Boiled Potato [smashed]
• 4-5 cloved of garlic [ finely chopped]
• Black Pepper 
• Salt [pinch of]

METHOD 

FOR STUFFING 

• Heat 1/2 tsp of oil in a wok, add chopped garlic and fry it until brown. Then add smashed potato, salt and black pepper. Fry it well until it turns brown. Switch of the flame and keep aside. 

MAIN PROCEDURE 

• In a bowl , beat the eggs and whisk properly. In a whisked egg add salt, chopped garlic, chopped green chilli, coriander leaves. Whisk properly so that all the ingredients mixed well. 
• Cut the bread slice into a round shape with the help of food cutter or any round sharp bowl. Fill the stuff into the bread and cover it with another slice and press it with the help of your palm .Repeat the same process with rest of the sliced bread
• Heat a non stick pan. Dip the stuffed bread into the battered egg and shallow fry it. Fry it until both side become brown and crispy. 
• Serve hot with salad and tomato ketchup. 

DAL GOSHT

A very tasty mutton dish cooked with lentils and  spices. 

Goat meat offers plenty of nutritional value, greater health benefits, is known as red meat. Goat meat is known as mutton. Korma is a popular recipe which is made from mutton.It carries good amount of important vitamins and minerals. With the high amount of unsaturated fat present in it, it helps lower bad cholesterol.

DAL GOSHT

INGREDIENTS 

Toor Dal 1 Cup 

Masoor Dal  1 Cup 

Mutton 1/2 kg 

Bay Leaf [Tez patta]

Cinnamon Stick 1 inch

Cardamom 2 [Elichi]

Clove 2 [Long]

Cumin Seeds [Jeera]

2 Large Onion 

2 tsp Ginger Garlic Paste 

Cumin Powder 

Mirch Powder

Turmeric powder

Garam masala 

Salt as per taste 

Oil 2 tsp 

FOR TEMPERING 

6-7 cloves of Garlic [finely chopped]

1 Large Tomato [chopped]

Lemon Juice 1 tsp 

METHOD 

• Soak Toor and Masoor dal for overnite. Drain the water and keep aside. 
• Heat oil in a pan, add cumin seeds, bay leaf, cinnamon, cardamom, clove. When aroma starts to come, add chopped onion and fry till golden brown. Add ginger garlic paste and saute it for few mins. Add mutton, mix well with the spice and allow it to cook for 10 mins. Stir in between. 
• Add turmeric powder, mirch powder , salt and garam masala. Mix well and fry. Now add the dal and mix well. Fry it for few mins and add water. Now pressure it. when 1 pressure come out leave it in low flame for 25 to 30 mins. 
• For Tempering : Heat oil in wok, add garlic and fry till brown. Then add tomato and fry till it get soften. Add this tempering to Dal Gosht and sprinkle lemon juice, mix well  and serve hot with plain rice or naan. 

CREAMY CORN CHICKEN SOUP

Even if you're using leftovers, your soup will be fresher than what you can buy at the supermarket. You always want to eat for the season. Soups provide something the body craves in cold weather. When you cook foods into a soup, you are adding a lot of what Chinese nutrition would call “warming energy” into the food. 

So try to choose the home made soup as much as possible. 

CREAMY CORN CHICKEN SOUP 

INGREDIENTS 

2 Cup of Shredded Cabbage

2 Carrot Chopped 

1/2 cup of green pea

1/2 cup corn [boiled]

1/4 cup fusili 

1 chicken breast piece 

1/2 cup spring onion [finely chopped]

3-4 garlic cloves[finely chopped]

Salt as per taste

 Oregano

Black pepper

Finely Chopped Fresh Coriander/ Cilantro

METHOD 

 

Heat pressure cooker, add  cabbage, carrot, pea, chicken and garlic. Add Water and pressure it for 10 mins.  

Allow it to cool and blend the mix to make a smooth paste . Put it back on heat ,add that whole mixture and let it boil, in between add corn and fusili and spring onion, add salt and let it simmer for another 10 mins or until the fusili is cooked. 

Before serving add black pepper and sprinkle oregano and chopped coriander/cilantro. Serve immediately. 

CABBY TOM SOUP

Soup is a great nutritious meal option with certain types of soup even proven to help support weight loss

Vegetable soups are best because of their stimulating and health qualities, but soups in general are good because they help restore the necessary water balance, which in turn helps keep our blood pressure (and salt content) under control.

CABBY TOM SOUP

INGREDIENTS 

4 medium size tomato [cut in small pieces]

1 Cup of Shredded Cabbage

1 tsp Ginger chopped 

3-4 garlic cloves[finely chopped]

    1/2 tsp oil

Salt as per taste

 Oregano

Black pepper

Finely Chopped Fresh Coriander/ Cilantro

METHOD 

Heat 1/2tsp oil in a cooker, add  garlic, and saute till brown. 

Then add tomato, cabbage,  ginger and saute till they become little soft. Add 2 cups of water then seal the lid and let it pressure for10 mins. Strain the blended mixture through a strainer.

Reserve the liquid. Allow it to cool and blend the mix to make a smooth paste. Add the reserve liquid to the puree tomato and adjust the consistency . Put it back on heat , add salt and let it simmer for another 10 mins. 

Before serving add black pepper and sprinkle oregano and chopped coriander/cilantro. And serve it with hard toast and boiled egg to make it more tasty. 

BREAD ROLL

Bread with potato and lots of vegetables filling makes a mouthwatering snack. This is a perfect snack or served as an appetizer. They are crunchy from the outside, and soft and spicy inside. They are also easy to prepare. 

BREAD ROLL 

INGREDIENTS 

• Bread slices [edges must be trimmed ]
• 2 medium size potatoes boiled peeled and mashed 
• 1 onion finely chopped
• 5-6 clove of garlic finely chopped
• 1/4 cup green peas boiled
• 1 teaspoon oil
• Pinch of teaspoon cumin seeds (jeera)
• 1/2 teaspoon salt
• 1/2 teaspoon red chili powder
• 1/2 teaspoon mango powder (amchoor)
• 1 tablespoon finely chopped cilantro (hara dhania)
• 1 green chili (hari mirch) minced; adjust to taste
• Oil to shallow fry

METHOD

Heat the oil in a frying pan and add cumin seeds. As cumin seed starts cracking add onion, garlic, green peas, green chili and ginger, stir for a few seconds. Add potatoes and all the spices, chili powder, mango powder, salt, cilantro, stir fry for a minute. Turn of the heat and keep aside. 

Soak each slice, one at a time, in water for about a second. Squeeze out water by pressing between palms.

Place the mixture in side of the bread and roll them in oval shape. Ensure that the edges are well sealed. At the end of the roll seal it with little water and lightly pressed it. Apply the same procedure with rest of the bread slice. 

Refrigerate it for atleast 1/2 hr before fry. 

Now heat the not stick pan.. sprinkle oil and shallow fry the roll from both side. Once get brown in both side , keep it in a paper towel so that it can absorb the excess oil. 

Serve hot with tomato sauce. Actually hot tea is the perfect combination with this snacks.   

CHILLA STUFFED WITH PANEER

Besan flour is naturally higher in protein than wheat-based flours. One-half cup contains 10 grams of protein, compared to 8 grams in whole-grain wheat flour and just 6 grams in white flour. One-half cup of besan flour has 178 calories and 3 grams of total fat. Even though that’s double the fat of whole-wheat flour, 70 percent of the fat in besan flour comes from healthy unsaturated fats that can lower cholesterol. The same portion has 5 grams of fiber.Besan flour delivers a boost of iron, magnesium and phosphorus. Well known for its role carrying oxygen, iron also functions as an antioxidant and it's needed for the production of collagen.

CHILLA STUFFED WITH PANEER

Make 3 Chilas
Ingredients 

• Cottage Cheese [paneer] shredded
• 2 medium size tomato [chopped]

For Chilas

• 1 cup Gram Flour [besan]
• Dry Fenugreek Leaf [kasuri methi]
• Chopped Coriander Leaf [dhaniya patta]
• Asafoetida   1/2 tsp [hing]
• Black Pepper  1 tsp [kali mirch]
• Salt as per taste 
• Onion 1 chopped
• Garlic chopped 1 tsp

Method 

1. Mix together all the ingredients in a bowl mention above for chillas and add enough water to make a smooth batter.
2. Heat a non-stick pan and grease it lightly with oil.
3. Spread the batter on it to form a thick round chila of 100 mm (4") diameter.
4. Cook on both sides till golden brown, using a little oil. Now sprinkle the shredded paneer and tomato and fold it two times from the corner. 
5. Serve hot with green chutney.. 

Vermicelli With Vegetable

Sometimes you may get bore of the Sooji Upma. Try this wonderful twist for change. Vermicelli Upma is a simple and easy breakfast recipe. Vermicelli is  also known as – Sevia, Seviya, Semiya, Sevai. 

Vermicelli is a traditional type of pasta round in section similar to spaghetti. These are Fat-Free , Cholesterol-Free and Low in Sodium. In America, it is described more ethereally 'angel hair' pasta.

I add Tomatoes,finely chopped vegetables like carrot,beans,peas, cauliflower and onion to make it more healthy and colourful.You can chop these vegetables the previous day and store it in the fridge to use it in the morning(just to make it easier).

Vermicelli With Vegetable

INGREDIENTS

Vermicelli/Sevia – 1 cup
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Raw Peanuts – 2 tbsp
Curry Leaves – few
Onion – 1 small, finely chopped
Green Chillies – to taste, finely chopped
Ginger – 1 tsp, grated
Carrots , Peas, Beans, Cauliflower, Potato  – finely chopped and boiled
Salt – to taste
Water – 1.5 cups
Coriander Leaves – for garnish

METHOD:

Heat 1 tsp of the Oil in a pan on medium heat. Add Musturd Seeds and Curry Leaves. 

Peanuts and cook for 30 seconds. Cook till they turn to a light golden color.

Add the Onions, Carrots, Peas, Cauliflower, Beans, Potato, Green Chillies and Ginger. Fry it for few mins. Now Add Vermicelli and roast it till light brown.  

Add Salt , mix well and then add Luke warm water.  Cover the pan. Stir in between. 

When dry , turn the flame off and allow it to sit covered for another 5 mins. 

Garnish it with coriander leaf  and serve  hot with Tea. 

 NOTES 

* If you are using roasted vermicelli, then you not need to roast it with the vegetables. Just add the vermicelli , mix well and add water.

* If preferred, then Lemon Juice can be added , just to taste little different. Add it before serve and mix very well.  

MINI BREAD BITES

Spicy Bread Bites are great as an appetizer, finger food for any type of the gathering. This is a 5 minute breakfast / snack recipe with goodness of brown bread. This mini bread bites is perfect for a quick anytime snack. 

MINI BREAD BITES

INGREDIENTS 

6 Slice of Brown Bread 

5 tsp Gram Flour [Besan]

Salt as per taste 

1 tsp Ajwain 

Chopped Coriander Leaves 

1 tsp Black Pepper 

4-5 cloves of Garlic [chopped]

1 tspOil for shallow fry 

Method 

• Cut the bread into very small pieces. and keep aside. 
• Take a deep bowl. Mix together Gram Flour and all masalas and make a smooth batter. Batter must not be very thick. 
• Put all the bread pieces into the batter and mix well so that all bread can be coated well. Leave it for 5 mins. 
• Heat oil in a frying pan and add the whole mix.Stir well and Fry it for few mins, until gets brown and crispy.  
• Serve hot with Coriander Chutney or Tomato Ketchup . 

SOKHI URAD DAL

Urad dal, also known as white lentil or black lentil is a kind of bean that is grown in the southern parts of Asia. Urad dal is popular amongst vegetarians as it acts like a rich protein source. The best benefit of ingesting urad dal is that it enhances digestion because of its rich fiber content.Aside from reducing cholesterol, black lentils also boost health.

Even though it is very useful in small quantities, consuming excessive amounts of urad dal can cause flatulence.

SOKHI URAD DAL 

INGREDIENTS 

1 cup of  White Lentils [urad dal] 

1 Onion [finely chopped]

1 Tomato [finely chopped]

5-6 Cloves Garlic [finely chopped]

1 tsp Cumin Seeds [Jeera]

1 tsp Black Mustard Seeds [sarson]

Curry Leaves [KaDi Patta]

Salt as per taste 

1/2 tsp of oil 

1 tsp of black pepper 

FOR GARNISH 

Garlic Bread [sliced]

Mayonnaise/ Cheese Spread

Chopped Coriander Leaves

METHOD 

• Soak White Lentil [Urad Dal] in a water for over night. Then drain the water and keep aside.
• Heat 1/2 tsp oil in a wok, Add Cumin, Mustard Seeds, Curry Leaves. Toss it well and then add onion. Fry till golden brown. 
• Add tomato and garlic. Once the spice get mixed well add lentil and mix well. Saute it for few mins. 
• Add salt and black pepper and add 2 cups of water. Let it cook for 10-15 mins. 
• Let the water dry and keep aside. 
• Now slice the garlic bread  and make a hard toast in tava. Then spoon the  cheese spread/ mayonnaise over the bread. 
• Finally fill the Lentil mix in  upper side of the bread and sprinkle chopped coriander leaf. 
• Serve as a snacks .  

MUSTURD FISH

Fish is low in fat, high in protein and an excellent source of omega 3 fatty acids.Regular consumption of fish can reduce the risk of various diseases and disorders and may relieve the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.
Mustard oil plays a very important role here. The aroma of the dish is primarily because of the mustard paste and mustard oil.

MUSTURD FISH

Ingredients 

• Cat Fish [Tangra]  (as per choice)  4 Pieces 
• 3 tsp white mustard 
• 2 tsp black mustard 
• 2 green chili 
• 3 cloves of garlic 
• Turmeric Powder
• Salt to taste 
• Mustard Oil 
• Chopped Coriander Leaves

Method 

• Wash and clean the fish. Sprinkle salt and turmeric and mix well and fry it. Keep aside . 
• Blend together the mustard seeds, 1 green chili and garlic. And make a thick smooth paste. 
• Heat mustard oil in a wok. Add mustard paste , Do not fry too much. Add water, turmeric powder and salt. Let it boil. 
• Add fish , mix well and allow it to cook for 5 mins. 
• Once the gravy become thick , keep aside and garnish it with chopped coriander leaves.. 
• Serve with hot basmati rice....   

COTTAGE CHEESE CHILLY DRY

This is one of the delicious starter where Cottage Cheese and Capsicum play well in one bowl. 

Cottage cheese  is a great source of calcium, which is helpful in maintaining strong teeth and bones.It is a rich source of protein, calcium, and vitamins which are necessary for proper bone health

COTTAGE CHEESE CHILLY DRY 

Servings 2 
Ingredients 

• Cottage Cheese 200gm 
• 1 Green Capsicum  [cut into thick strips]
• 1 Yellow Capsicum [cut into thick strips]
• 1 Red Capsicum     [cut into thick strips]
• 1 Tomato
• 1 Onion 
• Chopped Garlic 2 tsp
• 1 cups Cabbage [finely chopped] 
• Cornflour 2 tsp 
• Tomato Sauce 4 tsp 
• Salt as per taste 
• Black Pepper 

Method

• Cut Cottage cheese into cubes and coat it with 1 tsp of cornflour. Mix well and shallow fry it until the color change to brown. 
• Keep aside in a paper towel for absorb the excess oil. 
• Mix the remaining cornflour into 1/2 cup of water and make a smooth paste . Assure that there is no lumbs.
• Now heat oil in a wok and add chopped garlic, Fry till brown and add onion,tomato,salt,black pepper, cabbage and all capsicum . Saute well. And fry it for few mins. 
• Add cottage cheese and mix well with all vegetables. Add cornflour and tomato sauce. Toss and stir continuously in high flame until the sauce thickens and coat the cheese and vegetable. 
• Serve immediately. Can serve with noodles also.     

LACCHA PARATHA

Lacha Paratha is whole wheat layered flat bread. It can be served with any gravy base dish (veg or non-veg) of your choice. It is basically a Mughalai Delicacy which means a group of long strands. 

LACCHA PARATHA

Ingredients

FOR DOUGH 

1 cup whole wheat flour (atta)

1 teaspoon oil

1/2 teaspoon salt

Lukewarm water

Oil for fry 

Whole wheat flour to help rolling

Procedure 

• In a bowl mix the flour, salt, and oil. And make a smooth dough. 
• Cover the dough with kitchen napkin and keep aside for at least 15 minutes. Now Divide the dough into equal parts.
• Take a dough ball and roll it with the help of dry flour into a thin big circle. Grease little oil over the circle.
• Start making pleats from one side [like start folding in and out]. As there are more pleats, there will be more layers in parathas. 
• Now roll the strip from one side, rolling to the other end, so as it look like circle ball.
• Roll this ball with the help of dry wheat flour. Do not put pressure while rolling as it will mix up then.
• Repeat the same process with the remaining dough.  
• Heat the tava in medium flame and shallow fry the parathas one by one. 
• Serve hot with any of your favorite gravy. 

INSTANT RAVA UTTAPAM

Semolina is made from durum wheat, so it is digested slowly. This helps you feel full longer and prevents you from overeating.Semolina improves kidney function, thanks to its potassium content.

Add some chopped nuts and raisins to your semolina porridge, and you increase its nutritional content as well as taste.

Add some chopped vegetables to savory semolina upma, and you have a power-packed, as well as delicious, meal in a bowl.

Semolina is a good source of two vital vitamins: E and the B group. Both, as we know, are essential for good immunity from disease.For those who lead an active lifestyle, semolina is a quick and nourishing source of energy.

The trace minerals in semolina, such as phosphorus, zinc and magnesium, are beneficial for the health of your bones and nervous system.

RAVA UTTAPAM 

Ingredients

• Rava Uttapam Mix [available in any deparmental stores]
• 2 Large Onions
• Dry Fenugreek seeds [kasuri methi]
• Coriander Leaf [Dhania]
• Capsicum [finely chopped]
• Oil for fry 

Method

• Mix Onion, Coriander leaf,and Capsicum with Rava UttapamMix and make a smooth batter. 
• Leave the batter for 2 hrs. 
• Spoon 1 or 1 & 1/2 ladle full of the batter in hot greased dosa pan. Drizzle a tsp of oil and Cook in medium flame.
• After two minutes, flip the uttapam and cook in low flame for 2 minutes or until it looks brown and crispy.
• Serve hot with coconut chutney. 

HYDERABADI CHICKEN WITH LACCHA PARATHA

Chicken has lots of trace minerals in it that gives a boost to the immune system. Usually boiled chicken in pepper soup is also good for fighting off cold.

Chicken is rich in a mineral called selenium. This selenium cuts the risk of developing arthritis at later stages of life. Chicken has vitamin B 5, Chicken cuts the risk of heart attacks, 

There are lots of benefits of chicken so cook chicken in healthy ways so that you can enjoy all its benefits.

HYDERABADI CHICKEN 

Ingredients 

1. Chicken (1kg) cut into medium pieces
2. 3 Large Onions [ sliced and fried till brown and ground into paste]
3. 1 Large tomato [chopped]
4. 2 tbsp garlic paste 
5. 2 tbsp ginger paste 
6. Turmeric 
7. Kashmiri Mirch 
8. Garam Masala
9. Salt to taste 
10. 3 tsp oil 

To be ground to a smooth paste 

1. 4 dry red chilli 
2. 8 Almonds
3. 8 Cashewnuts 
4. 1 tbsp poppy seeds
5. 2 small cinnamon stick 
6. 2 clove 
7. 2 cardamons 
8. 1/4 cup of water

Ground all the above masala into a fine paste 

Method 

• Heat oil in a deep pan. Add the ground paste and saute it for 10 mins. 
• Add onion paste, mix well and saute it for few mins. Then add chicken and let it cook for few mins. Stir occasionally. 
• Add mirch powder, turmeric powder, and garam masala. Mix well and allow the chicken to cook. 
• When aroma starts to come add 2 cups of luke warm water and close the lid and leave it for 20 mins. Stir occasionally . 
• When chicken become tender and gravy thickens, switch off the flame and garnish it with fresh chopped coriander leaves. 
• Serve hot with laccha paratha.