Spinach Paratha (Indian Flat Bread) Palak Paratha.....

Spinach Paratha is a perfect way to enjoy the goodness of spinach. This Indian recipe for unleavened flat bread is a little different from the traditional stuffed version of paratha. Here is the very simple recipe of spinach paratha. Which taste delicious and no need to put more effort to make parathas, you can cook the same delicious paratha with less time and less effort too..

Ingredient's
3 cups Flour
2 cups finely chopped palak
3 Green chillies
1/2 tsp Salt
Ghee/Oil for frying
Water as required

Cooking Method
Make a dough by adding spinach, green chillies, salt and sufficient water. Knead the dough properly and keep it aside for 10 minutes. Then roll out 10-12 pieces.Take a piece and flatten it on the floured board to give the shape of a roti. Put the paratha on a preheated tava.Turn after cooking for 1-2 minute. After a minute apply ghee/oil around the edges and turn again. Fry till the brownish color appears on both sides.
Serve it with Curd, Pickle or Tamrind chutney.

Achari Bharwa Bhindi ( Stuffed Lady Finger's)

This recipe goes to my MIL, because i have seen her adding pickle masala in all the veggie's which can be stuffed and cook. First time when i had gone to my MIL's place, she had cooked stuffed bitter gourd and that was tasting awesome with parathas. Then i asked her from where do you buy this masala, she said this masala is home made, that is nothing but a Pickle masala. I told her give me also this pickle so that even i will cook this kind of delicious stuffed veggie's.. She gave me 1 bottle of pickle and i have kept it safely, but that is also getting over i need to tell her about it. This pickle can be stored for more then 1year. I will definitely get this secrete pickle recipe from her and post it to all, so that every body can have a delicious pickle which can last for a long time.. 

This achari bharwa bhindi is very simple to make just because of pickle masala, that has all the ingredients which needs for any stuffed veggie's. Just you need to add onion, green chilli and garlic cloves. And in a couple of minutes your stuffed recipe is ready to eat... 

Ingredient's
10 bhindi (Lady finger)
1 large onion, 1 green chilli, 5 garlic cloves, finely chopped
Pickle masala (any pickle)
Salt and Oil as requires

Cooking Method
Wash the lady’s finger well and dry on a towel until completely dry. Chop the crown off and make slits in each. keep them aside. In a large mixing bowl, add all the above ingredients and make a mixture. Then stuff the prepared mixture into the lady's fingers. In a pan, heat the oil and place all the lady's fingers. Cover and cook on a low flame till the lady's fingers are done (about 15 minutes). Remove the lid and allow to crispen. 

Serve with hot Roti's.

Gajar Ka Halwa (Carrot Sweet)

Gajar ka halwa is a very popular Indian dessert made with carrots. Gajar ka Halwa is an unavoidable part of the menu. When served hot, the Gajar Ka Halwa tastes wonderful. It is simply the prefect sweet dish to be relished post dinner.
On my hubby's birthday i made his favorite gajar ka halwa. Usually i cook this halwa very often but never felt like taking picture, to remember my hubby's 2nd bithday after our marriage. I took a picture, this will always remind me of what i cooked on this special day... Even i made his favorite cake, food, and drinks too. As usual he love's the food what i cook.. :)

Ingredient's
Carrots -250 grams
Milk -3/4 cup (boiled)
Sugar - 1/4 cup
Cashew nuts -5-6
Raisins 6-8
Cardamom -3
Ghee -2 tbsp
Khova 100 grams

Cooking Method
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms, raisins and khova. Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

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.