Ingredients:

Garlic – 5-7
Pepper – 1/2 tsp
Jeera – 1/2 tsp
Red chilli – 2
Tamarind diluted Juice – 3 cups
Turmeric powder- a pinch
Asafoetida – a pinch
Salt – to taste
Oil and mustard – 1 tsp
Curry  and corriander leaves – to garnish

Method:

1. Grind the garlic, red chilli, pepper, jeera and little curry leaves.
2. Boil the diluted tamarind juice by adding asafoetida and turmeric powder.
3. Now add the grinded paste and salt.
4. Boil for sometime and garnish with curry and corriander leaves.
5. Finally roast mustard in little oil and garnish.

Ingredients:

Powdered paneer – 1/2 cup(grind paneer)
Atta – 1 cup
Water – as required
Oil – as required
Salt – to taste.
Garam masala – 1/4 tsp.
Jeera powder – 1/4 tsp.

Method:

1. Mix Powdered paneer, garam masala powder and jeera powder.
2. keep it aside and prepare the atta dough adding water, salt and a little oil.The dough should be as that of chappathi dough.
3. Make small equal sized balls with the dough.
4. Make the balls into cup shape and add 1 drop of oil and the panner masala, close the cup shape into ball and make it as a chappathi.
5. A delicious stuffed paratha is ready to serve.

Note: Do not make thin chappathis as the stuffings might come out.

Ingredients:

Boneless chicken – 1 kg
corn flour – 200 gm
Chilli powder, salt – to taste
Onion – 1
green chilli -4
Ginger garlic paste – 1 tsp
pepper, oil – as required
Soya sauce – 300 gms

Method:

1. Take the corn flour in a bowl, add water, chilli powder, salt, ginger garlic paste and mix well into a semi solid paste.
2. Now dip the chicken pieces in the prepared batter and deep fry in oil.
3. Take a pan, add little oil, onion, green chilli, pepper and pinch of chilli powder and stir well.
4. Now add the fried chicken pieces and add soya sauce and stir well and allow it to boil.

Ingredients:

Egg – 3
Cooked Basmati Rice – 4 cups
Beans – 1 cup
Carrot – 1 cup
Peas – 1 cup
Spring Onions – 1/2 cup
Oil, pepper and salt – to taste

Method:

1. Finely beat the egg yolk and keep it separately in a bowl.
2. Take a pan(in low flame), add oil and add the egg yolk that we prepared and cook for 3 mins.
3. Now add the cooked basmati rice and leave it for 3 mins.
4. Add peas, carrot, salt and stir well and leave it for 2 mins.
5. Now add the spring onion, beans, pepper and leave it for 3-4 mins.
6. Serve hot with cauliflower manchurian or chicken manchurian.

Ingredients:

Plantain Stem Subji

Plantian stem chopped- 2 cup
Moong dhal- 1 cup
green chilli- 2
grated coconut- 3 tsp
salt- to taste
oil-2 tsp
mustard- 1/2 tsp
turmeric- a pinch
curry leaves to garnish

Method:

1. Cook the plantian stem and moong dhal.
2. Take a pan, add oil, mustard and sliced green chilli.
3. Now add the cooked plantine,moong dhal and turmeric.
4. Add salt and grated coconut and stir well.
5. Allow it to boil for few minutes.
6. Garnish with curry leaves and serve hot.