Nawabi Dill Paneer

1. Add 1 tsp oil on a pan, lightly fry 1 small onion, 3 green chillies, half inch ginger piece.

2. Cool them and grind to smooth paste.

3. Soak 1tbsp water melon seeds and 4 cashew nuts in 50ml milk for 20 min and then grind into smooth paste.

4. Add 1 tsp oil in a non stick pan, add finely chopped Dill leaves (Soya leaves) and fry for 2 mins by adding pinch of salt. Now keep this aside.

5. Add oil in same non stick pan, add cumin seeds, 2 cloves, cinnamon stick, star anise, bay leaf, then add onion paste and cook well.

6. Now add 1tsp ginger garlic paste and cook till raw smell goes.

7. Add melon seeds paste, salt and cook until oil separates. You can add 50ml more milk or water to adjust the consistency.

8. Now add white pepper powder, small pinch garam masala powder, fried soya leaves and  cook for 5 min in medium flame.

9. Add 3 tbsp fresh cream, fresh paneer cubes, mix cook for 2 min.

10.Serve hot with any roti or as a side dish for pulaos etc. 

Healthy Jowar Roti (Easy method to prepare for beginners)

 

1. Take 1 cup of water in a vessel, add some salt and bring it to boil.

2. Take 1 cup jowar flour with the same cup. Here I took 100g flour which will make 4 Rotis.

3. Put the flame to low and slowly add the jowar flour into boiling water  and mix with a spatula.

4. Keep smashing it and ensure that there are no lumps. You can add 1 or 2 tsp additional boiling water if needed.

5. Now switch off the flame and put a lid on the vessel and leave it for 10 mins. This will make the dough to get softer and will be easy to roll with rolling pin.

6. After 10 min, take the dough in a plate mash it well with your hands while the dough is warm and divide it into 4 portions.

7. Take one portion of the dough, and start rolling it with rolling pin by dusting with some wheat flour.

8. Now heat a pan and put the roti on the pan and when it starts getting slight bubbles, take a small cotton cloth and dip it in cold water and apply water all over the top side of the roti with that cloth. This step is very important to ensure rotis are very soft.

9. Now flip the roti on the second side. No need to apply water this side and cook until its done.

10. Serve hot with any curry of your choice. 

Healthy Oat Bran Methi Roti

Oat bran is high in soluble fiber, which may help to lower cholesterol, control blood glucose levels and improve digestive health and hence it is very good for weight loss. So to include Oat bran in your diet.

This recipe makes 3 rotis. Each roti contains approximately 118 calories.

1. Take a small cup (45g) Oat bran, same cup wheat flour (45g), Greek Yogurt 1 tbsp, 1 tsp Flax seeds, 1 tsp black sesame seeds, 1 tsp turmeric powder, salt in a mixing bowl.

2. Add little water as required and make the dough ready.

3. Devide into 3 portions and roll into roti shape by dusting with wheat flour as needed.

4. Prepare the roti on tawa as usual by spreading oil or ghee as needed and serve hot.

Kale Paratha

Ingredients:

Kale 1 cup fully packed
Wheat flour 1 cup approx
Green chillies 2
Garlic cloves 4
Cumin powder 1/2 tsp
Chilli powder 1/2 tsp
Sesame seeds 1 tsp
Oil 1.5 tsp
Lemon juice 1 tsp
Chat masala 1/2 tsp
Ajwain seeds 1/2 tsp
Salt to taste

Method:

1. Heat 1 tap oil in a pan, then add garlic cloves, green chillies and then washed and chopped kale and some salt and cook till kale becomes soft.
2. Now cool and grind it into smooth paste by adding 2 tsp water as needed to grind.
3. Now add flour and other ingredients to this part and make the dough.
4. Take little portion of this dough abd make into Paratha and cook on tawa by applying ghee or oil as needed
5. Serve hot.

Sprouted Ragi Kichhidi

This recipes serves 2.

1. Make ragi sprouts by soaking ragi in water for 1 day, drain water and tie in a muslin cloth. Keep checking for any fungus formation every day and water it every day. It takes about 4-5 days to get enough sprouts.

2. Now take 50g sprouted ragi. Dry roast 60g yellow moong dal and soak in water.

3. In pressure cooker, add oil, ghee, cumin seeds, pepper corns, cashew nuts, curry leaves  green chilli, small onion chopped, 1 small potato chopped into big cubes, cauli flower florets, carrot, green beans, mix well, add salt, crushed pepper, turmeric powder, sprouted ragi, soaked moong dal, saute for a min.

4. Add 3 times water which means 6 times for the ragi and moong dal.

5.Cook for 18 min in medium heat or until 4 whistles.

6. Open lid, cook for few more min if required.

7. Serve hot by garnishing with some spicy blonde.

Mutton Biryani in Pressure cooker

Method:

1. Marinate 300g mutton or baby lamb with bone using 1tbsp ginger garlic paste, chilli powder, turmeric powder, salt and lemon juice.

2. Wash and soak 1.5 cup (200g) basmati rice for 30 min

2. In a pressure cooker, add 1tbsp oil, 1 tbsp ghee, Shahi jeera, cumin seeds, cinnamon, cloves, bay leaf, black cardamom, star anise, javethri, 1 medium onion finely sliced, 4 green chillies slit, salt and cook till nicely brown, add 1 tbsp ginger garlic paste, curry leaves, mint, coriander leaves, mutton, 1 medium tomato chopped, 1 tsp cumin powder, 1tsp garam masala, salt.

3. After mixing for 2 min, add 1 cup water , more mint and coriander leaves and pressure cook for 17 min or until mutton gets fully cooked in medium flame.

4. Now for 2cup rice, we need to add 2.5 cup water. If there is one cup of left over water in mutton, reduce the water to be added and add only 1.5 cup water and add rice. Check salt.

5. Pressure cook for 8 min or 3 whistles.Leave for 5 min and open and serve hot.

Malai Kabab quick version

Method:

1. Marinate 5 drumsticks with Ginger garlic paste, salt, pepper powder, yogurt and lime juice. You can freeze it if you want.

2. Defrost and add 5 cubes of fresh cream, mozzarella cheese 2tbsp, and mix well.

3. Add oil in a nonstick stick pan, take out the chicken pieces without any marinating sauce, and add to the pan, cook all over until fully cooked and it gets brown edges.

4. Now, add the sauce, keep it in low medium flame and cook.

5. You can add any veggies of ur choice like peppers, asparagus.

6. Cook it until all the sauce gets dry and gets stuck to the chicken pieces.

7. switch off flame. Place a small bowl in the middle, keep a burnt charcoal, add ghee  , crushed cardamom and close the lid and leave for 15 min.

8. Now open the lid, remove the bowl, avdvu can turn on stove to reheat for 5 min.

9. Serve hot.