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.