Wheat-Oats Parata




Wheat/Oats Parata

 

Ingredients

Whole wheat flour - 1 cup
Oats (powdered) - 1 cup
Flax seeds (powdered) - 2 tbsp.
Warm water - 3/4 to 1 cup
Salt as required
Oil as required

Method

1.In a mixing bowl add all the flour, salt and water Mix well and knead softly. Cover and Keep aside for 30 mins min
2.Make even sized balls or like patties

3.Grease the rolling pin, platform and the patties with oil

4.Using a rolling pin flatten the dough stretching it to the maximum without flipping sides

5.Start folding the dough starting from one end and join to the other end

6.Twist the dough, start rolling from one end joining the other, apply oil if required

7.Flatten it gently to a round shape with rolling pin (same as for chapathi)

8.Heat Tawa, place the Parata, add 1 tsp. oil, fry each side for 1-2 minutes until fully cooked

**Serve hot with any gravy.
** I had it with Paneer butter masala :)
 

 

Paneer Butter Masala

                                                      

Paneer Butter Masala

 

 

Ingredients

1.5 cup Paneer cubed
1 Onion - chopped
2 Tomato
1 tsp. ginger garlic paste
A handful of Cashew nuts
Butter
Salt as required

Spices
Turmeric a pinch
1 tsp. Coriander Powder
1 tsp. chili powder
1/4 tsp Garam masala
Dried Fenugreek powder (Kasoori Methi) a pinch (optional)

Preparation:

1. Heat the pan, add the onions and sauté until the raw smell goes, let it cool down and grind to a paste.
2.Blanch the Tomato (Add tomatoes to the boiling water for 2 mins, take out, let it cool down and peel the skin), grind to a paste
3.Boil water and add Paneer cubes, remove from the heat, keep covered.
4.Soak Cashew nuts in a warm water for an hour and grind to a paste

Method:

1.Heat a Pan, add Butter. Once the butter melts,Add the Onion paste and fry well for 2 mins

2.Add Ginger/garlic paste and sauté for a min
3.Add Tomato puree/paste and sauté for another 2 mins

4.Add required salt and mix well
5.Add all the spices one by one, mix well, sauté for a min

6.Drain the Paneer and add to the gravy.
7.Add Cashew paste, mix gently and bring to boil for 2 mins.

***Serve hot with Chappathi/Naan/Wheat Parata

**2 tbsp of Cream shall be added in the place of cashew paste
**Instead of Paneer, you shall use Tofu for healthier option.
 

Butter Naan




 

Butter Naan

Ingredients

Plain flour (Maida) - 2 cups
Warm Milk- 1/2 cup
Plain Yogurt (Curd)- 1/2 cup
Baking powder - 3/4 tsp.
Cooking soda - 3/4 tsp.
Melted Butter - as required.
Sugar - 1/2 tsp.
Salt - 1 tsp.

Method

1.In a mixing bowl add flour, Baking powder, cooking soda, milk, yogurt, Sugar and Salt. Mix well and knead softly. Cover and Keep aside for 2 hours min (or 5-6 hrs.)

2.Make even sized balls (slightly bigger than a size of a golf ball)
3.Take one ball, dust the rolling platform, roll it without any cracks into a tear/ circle shape. Dust it in the middle if necessary.

3.Heat Tawa, Apply water on top of the Naan and turn over it to the hot Tawa so that the water applied part sticks to the pan.
4.Cook covered in medium flame for a min (open and you could see the Naan is puffed up)

5.Put the puffed up part in the direct flame just for few seconds

6.Remove from heat, apply butter

*Cut into halves if its tear shaped.Serve hot with any Gravy!I had it with Peas Masala!!!
*Plain flour can be sieved before use for better results
*Recipe Reference: Raks Kitchen
 

 

Mac and Milk (Pasta Kheer)

 

Mac and Milk (Pasta Kheer)

Ingredients

Pasta- 1 Cup
Water - 1 cup

Milk - 2-3 cups

Condensed Milk - 1/2 cup

Cardamom crushed or powdered - 1/4 tsp.

Saffron-10 strands (soak in a tbsp. of milk)
Ghee-2 tbsp.

Nuts of your choice (Almond, Pistachio, cashews,Raisins) - few

 

 

Method

1.In a Sauce Pan, add water and bring to boil. Add Pasta to it. Cover and Cook for 8-10 mins

2.Add milk to pasta until it reduces and becomes slightly thick,Stir gently.

 

3.Add Condensed Milk, Saffron, Cardamom Powder and cook for 3-5 mins, Stir occasionally while cooking

 

4.Roast the nuts in ghee or dry roast the nuts, add to the Mixture

 

5.Allow it to Cool

6.Refrigerate for 4 to 5 hours and Serve Chilled!!!

 

Milagaai (Red Chili) Chicken

                                           

Milagai (Red Chili) Chicken

 

Ingredients

200 gm. of chicken (bone or boneless)
1 tsp. of ginger garlic paste2 tsp. of oil
1 tsp. fennel seeds
A handful of curry leaves
1 big onion or 10 shallots - finely chopped
1/2 tomato finely chopped (optional)
15-20 Dry Red chilies (cut into halves with scissors)
1/2 tsp. of chili powder (adjust to taste)  
1/4 tsp. of turmeric powder  
Salt as needed

Preparation

1.Wash and Clean the chicken, cut into small cubes
2.In a bowl, add Chicken pieces, salt, turmeric powder,ginger garlic paste,mix well and keep aside

Cooking Method

1.Heat the oil in a Pan
2.Add the fennel seeds,once it starts to splutter add curry leaves, sauté for few seconds
3.Add Onions sauté till golden brown
4.Add Tomatoes, salt and sauté for 2 mins

5.Add the dry red chilies, sauté and cook for 3 mins

6.Add the chicken marinade, Chili powder,mix well and cook covered in a medium flame for about 15 mins (sprinkle water if required, ).

7.Check for the consistency and remove from the heat!

Serve hot with Rice, I always have this with curd rice!

Note: 
** Yes you read it right, 15 - 20 dry red chilies, as the dish name itself Milagai (Red chilly) chicken
**Try to use fresh ginger/garlic paste (home made)
** Chili powder is optional as we are using lot of red chilies, I always add that to get that red color.
** Tomato will reduce the spice to some level and its completely optional. If you are not using tomato, add extra oil to maintain the consistency, otherwise chicken fry might be dry.

 

Palak Paneer (Cottage cheese Spinach Gravy)

                                                       

Palak Paneer (Cottage cheese Spinach Gravy)

Ingredients

150 - 200 gm Spinach/Palak
1 cup Paneer cubed
1 Onion - chopped
2 Tomato
1 tsp. ginger garlic paste
5 green chilies 
Milk - 1/4 cup (or Fresh cream 2 tbsp.)
2 tsp. Oil
Salt as required

Spices
Turmeric a pinch
1 tsp. Coriander Powder
1/4 tsp Garam masala
Cumin powder a pinch (optional)
Fennel seeds powder a pinch (optional)
Dried Fenugreek powder (Kasoori Methi) a pinch

Preparation:

1. Heat the pan, add the onions and sauté until the raw smell goes, let it cool down and grind to a paste.

2.Blanch the Tomato (Add tomatoes to the boiling water for 2 mins, take out, let it cool down and peel the skin), grind to a paste

 

3. Heat the pan, add the washed spinach and sauté until it reduces in volume, let it cool down, Grind it with green chilies to a fine paste

 

4.Boil water and add Paneer cubes, remove from the heat, keep covered.

Method:

1.Heat a Pan, add oil. Once the oil is hot enough add the Onion paste and fry well for 2 mins

2.Add Ginger/garlic paste and sauté for a min
3.Add Tomato puree/paste and sauté for another 2 mins
4.Add required salt and mix well
5.Add all the spices one by one, mix well, sauté for a min

6.Add the Spinach paste, mix well and cook in low flame for 5 mins

7.Drain the Paneer and add to the Spinach gravy.

8.Add milk/cream, mix gently and bring to boil for 2 mins.

***Serve hot with Chappathi/Naan
**Instead of Paneer, you shall use Tofu for healthier option.
 

Fish Tawa Fry

Fish Tawa Fry

Ingredients

4 Fish pieces (about 600 gms)
2 tsp. ginger garlic paste
1/4 turmeric powder
1/4 fennel seeds powder
3 tsp. red chili powder
1 tbsp. fresh Lemon juice (optional)
4-6 tbsp. of oil
Salt as required

Method

1.Wash the Fish pieces, to this add all other ingredients except oil. Keep this marinade for 30-60 mins.

2.Heat a pan with oil, when the oil is hot enough, Drop the fish pieces and fry for about 3 minutes and flip it to the other side., cook for another 3 mins.

 

3.When its done, drain to a kitchen towel.
 

 

***Garnish with onion /lemon wedges and its Ready to be served!
*I have used Silver Pomfret, you can try with any other variety as well