Cheese Paratha

Last night i was watching TLC Channel and there i saw many types of cheese recipes. And my mouth was watering but i had finished my dinner there was no place in my stomach to make and eat anything.. Then i decided i should make something with cheese tomorrow for breakfast or lunch. Then i made this very simple cheese paratha for my lunch, and it was very yummy. After i finished my paratha i called up to my hubby and said the cheese paratha was so yummy and i finished everything, and he said, i want to eat the same paratha on sunday breakfast. He made my work so easy, now i don't need to spend my energy for thinking, what to make on this sunday breakfast.... Here is the recipe for cheese paratha.

Ingredient's
1.5 cups Wheat Flour
1/2 teaspoon Salt
Water to knead

For Filling
250 gms Mozerella Cheese 
1 green chilli (finely chopped)
1/2 tsp Black Pepper powder
Mix every thing together and keep it aside

Cooking Method
Prepare dough like you would for chapati. Roll out 2 medium sized thick chapatis. Take 4-6 tablespoons of the filling and spread on one of the rotis. Take the second roti and stick it on top of the first roti that has the filling. Heat tava and place your roti. Let cook on medium heat until browned. Repeat the same with the other side. Apply oil or butter while cooking. Make sure not to flip the roti many times as the filling may spill out. Serve hot with Tomato Sauce.
The more adventurous ones could try adding finely diced vegetables with some extra spices. Boiled. shredded chicken, scrambled egg should also taste good with the above mixture.

Mutter Paneer (Peas & Cottage Chees)

Ingredients:
500 gms paneer cubed
200 gms shelled peas
2 large onions, 3 medium tomatoes, 2 green chillies chopped fine
1 tbsp ginger garlic paste
1 tsps coriander powder, 2 tsps garam masala, 1/2 tsp turmeric powder
6 tbsps of oil
1 1/2 cups water
Salt to tasteCoriander leaves chopped fine to garnish

Cooking Method
Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside. In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2 minutes. Add the coriander, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala. Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
Garnish with coriander leaves and serve.
Mutter paneer tastes great with parathas, naans and even jeera rice.

Ridge Gourd Sabji

Ingredient's
1/2 kg ridge gourd
10 garlic cloves, 3 green chilli, thinly slice
1/2tsp turmeric, 1tsp cumin seeds
Salt and Oil as per taste

Cooking Method
Wash and cut the ridge gourd. and set it aside. In a deep frying pan add oil, when the oil is hot add cumin seeds, garlic cloves and green chilli, when they start turning golden brown add turmeric and salt, Now add ridge gourd and mix it nicely, cook in a low flame till it is cooked well, keep string in between.
Serve with Roti, or you can serve with plain rice also it tastes very well.

Coconut Curry

Coconut Curry is a mouth-watering delicacy that is very popular in the southern India. Coconut is something very close to all the people of the whole of southern India. The taste of coconut has a refreshing flavor. It serves as a sweet and sour dip for every dish. My recipe specially goes to the pregnant ladies, because in my mom's family they serve this curry with hot plain rice and boiled egg to the pregnant ladies. In this curry the main ingredient is coconut and tamarind, when they both come's together they make a delicious and fantastic curry :) Though i am not pregnant, then to i love this curry and i sure who ever reads my recipe they will love to make it... 

Ingredients'

1/2 coconut

1 onion, few coriander leafs, 2 tomato

1/2 cumin seeds, 1tsp tamarind paste, 1tsp ginger garlic paste

1/2tsp turmeric, 1/2tsp red chilli powder, 1/2tsp coriander powder

10 curry leafs, 1/2tsp mustard seeds

Oil and Salt as per taste

2cup of water

Cooking Method

Make a thick paste of coconut, onion, coriander leafs, cumin seeds and ginger garlic paste. and separately make a paste of tomato and tamarind. and keep all the pastes aside. In a deep frying pan add oil, curry leafs and mustard seeds, when they splutter, add the all dry masala powder and immediately add the coconut, onion paste, fry for 4 to 5 minutes. Now add the tomato and tamarind paste, mix it well, then add 2 cup of water and salt, and allow it to cook for another 4 to 5 minutes. 

Serve hot with plain rice and boiled egg. It will taste faboulse.

Punjabi Baingan Ka Bharta (Punjabi Style Eggplant)

Punjabi Baingan Bharta is just one of the several versions of eggplant bharta there are in Indian cooking. Bhartas are largely north indian in origin and made from all sorts of vegetables. I can eat this bharta any time of the day with roti's. There is one more version of bharta which i have learn from my SIL , but my hubby prefer this version. This version of baingan ka bharta is really easy to make. Serve it with hot chapatis. Or as a side dish. 

Ingredient's
3 medium-sized eggplants

2 onions, 3 green chilli and 2 tomatos, chopped fine 

1tsp turmeric, 1/2tsp coriander powder, 1/2tsp red chilli powder

8 curry leafs
1/2 tsp cumin seeds, 1/2tsp mustard seeds, 1 tbsp ginger garlic paste
2 tbsps finely chopped fresh green coriander

1tsp dry mango powder

Salt and Oil as per req

Cooking Method

Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use. Now set up a pan on medium heat and add the cooking oil. When hot, add the cumin seeds, mustard seeds and curry leafs cook till the spluttering stops. Add the onions and green chili and fry till soft. Add the ginger garlic paste and all the masala powder, except dry mango powder, fry for 1 minute. Add the tomato, stir well and cook for 3-5 minutes. Sprinkle a little water if needed. Now add the eggplant, dry mango powder and salt, mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat. 

Serve hot with Chapatis or Rice.