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Stir fried paneer

This dish is not exactly chili paneer but tastes somewhat like that. It’s very quick to make and results are very satisfying. Addition of soy sauce gives it a nice, appetizing color. I use Ching’s Dark Soy Sauce but you can use any brand that you prefer.

Recipe of Stir- Fried Paneer

200 grams paneer (cottage cheese)

1 capsicum (bell pepper)

1 onion- sliced

1 tomato

2 tbsp tomato puree

Salt to taste

1/2 tsp red chilli powder (cayenne pepper)

1/4 tsp garam masala powder

1/2 tsp cumin seeds (jeera)

1 tbsp oil

1 tsp soy sauce

Chopped coriander leaves (cilantro)

1. Cut paneer in long thin strips. Deseed capsicum and remove pulp of tomato and cut them in long, thin strips.

2. Heat oil in a pan (wok) and add cumin seeds. When they change color, add onion and stir- fry for 1 minute.

3. Add capsicum and stir- fry for 1/2 minute.

4. Add red chilli powder, coriander powder and garam masala.

5. Add paneer, tomato puree, soy sauce and salt. Mix them gently till paneer is well coated with puree and sauce.

6. Cook till it becomes thicker. Add tomato slices and cook for 1 more minute. Garnish with coriander leaves and serve hot.

Vegetable Cheese Toast

These vegetable cheese toasts are loved by kids. I usually prepare them for breakfast but you can also have them as an evening snack. In the picture above, I have used brown bread slice but you can also use slice cut from French loaf. These vegetable cheese toasts can also be called as brown bread pizza.

Recipe of Vegetable Cheese Toast

6-8 bread slices

1 Capsicum- deseeded and finely chopped

1 tomato- pulp removed and finely chopped

1 onion- finely chopped

1 tbsp corn kernels

3/4 cup cheddar or mozzarella cheese- grated

1/4 tsp chilli flakes

1/2 tsp salt

1/2 tsp oregano

1. Mix all ingredients except bread in a bowl.

2. Place this mixture on one side of bread slices.

3. Preheat oven to 400 degrees F. Bake these bread slices for 3-5 minutes or till the cheese melts and turn golden brown. Serve hot.

Aloo ka paratha

Aloo Paratha is one of the most popular parathas. Since my husband is a huge fan of aloo paratha, I try to make the aloo filling as tasty as I can and my parathas crisp. You don’t need any side dish with aloo paratha. It can be enjoyed with curd and some pickle. In fact I enjoy it all by itself. In the picture above, I have also added chopped onion to the filling.

Recipe of Aloo Paratha

Dough

1 cup atta (whole wheat flour)

1/2 tsp salt

Filling

2 potatoes- boiled, peeled and mashed

2 green chillies- finely chopped

1 tbsp coriander leaves- finely chopped

1/4 tsp garam masala powder

Salt to taste

1/2 tsp cumin powder

1/2 tsp amchoor (dried mango powder)

Oil to shallow fry

1. In a deep bowl, mix all ingredients of the dough and knead into pliable dough by adding enough water. Set aside, covered for 20 minutes.

2. Mix all the ingredients of the aloo filling.

3. Divide the dough into 4 or 5 balls. Similarly divide the filling in 4-5 portions.

4. Roll out 1 ball of the dough into 3 inch round tossing it in dry flour to prevent it from sticking. Also roll out by putting more pressure on the edges so that edges are thinner than the inner portion of the round.

5. Grease this round with oil using an oiled spoon. Place 1 portion of filling in it. Gather the edges of the round to cover the filling. Press lightly to reshape into a ball. Roll out into a 6 inch round tossing in dry flour in between.

6. Heat a tava (griddle). For the first parantha, grease the tava. Place the paratha on it and cook on one side. When the paratha begin to puff up here and there, flip and cook on other side. Cook on both sides brushing with oil. Press with a spatula in between to make the paratha crisp. When the paratha looks golden brown with brown- black specks in between, it is done.

7. Repeat the process with rest of the dough and filling.

aloo parathas with raita

Moong daal

Moong dal is one of the most common dal (lentil) made in Indian homes. In some households, it is made every other day. Mung daal is fast to cook and easy to digest. 

Recipe of Moong ki dal

1 cup dhuli moong dal (split green gram)

1/2 tsp turmeric powder

Salt to taste

1/2 tsp cumin seeds

A pinch of asafoetida (hing)

1/2 tsp red chilli powder (cayenne pepper)

1 tablespoon ghee (clarified butter)

Juice of 1/2 a lemon

Coriander leaves- chopped 

1. Wash the dal in several changes of water. Soak for 15 minutes, drain. Place the dal with 3 cups of water, salt, turmeric powder and red chilli powder in a pressure cooker. Let 1 whistle come. Lower heat and simmer for 5 minutes. Let the pressure drop before opening the lid of the cooker.

2. Heat ghee in a pan and add cumin seeds. When they change color, add asafoetida. Add this tempering to the boiled daal. Add coriander leaves and cook for 1 more minute. Add lemon juice. Serve moong dal hot with rotis.

dal paratha

Have some leftover dal from last night’s dinner. It’s sitting pretty in your refrigerator with no takers. Don’t know what to do with it? I have an idea. Make delicious paranthas out of it. In the picture above, I have also added some soaked sabudana (sago) to the dough.

            Recipe of Dal Paratha

            1 cup cooked dal (lentils)

            1 1/2 cup atta (whole wheat flour)

            Salt to taste

            2 green chillies- finely chopped

            1/2 tsp carom seeds (ajwain)

            Chopped coriander leaves

            Oil to shallow fry

1. In a deep bowl, mix all the ingredients. Don’t add any water. Use dal to knead the dough. Add enough flour to make pliable dough. Cover with a damp cloth and set aside for 20 minutes.

2. Take a ball (peda) out of the dough and roll out into a 6 inch round.

3. Heat a tava (griddle) and cook this round on it from both sides brushing with oil. Cook till golden brown and crisp. Do the same with rest of the dough making several dal paranthas. Serve hot with curd.

Lal masoor dal

Lal masoor or Red Lentil is a salmon pink colored dal which turns yellow when cooked. This dal takes short time to cook especially in a pressure cooker. Tempering of garlic and addition of yogurt gives it a unique flavor. Very easy to make and tastes good with both rice and roti. 

           Recipe of Lasooni Lal Masoor           

            1 cup lal masoor dal (red lentils/ malka masoor)

            1 onion- chopped

            4 garlic cloves- chopped finely

            1/2 tsp cumin seeds

            1/2 tsp turmeric powder

            1/2 tsp red chilli powder (cayenne pepper)

            Salt to taste

            2 tbsp curd (yogurt) - beaten

            A pinch of asafoetida (hing)

            2 tsp ghee (clarified butter)

1. Soak dal for 1/2 an hour, drain. Place dal with 2 1/2 cups of water, turmeric powder, salt, red chilli powder and onion in a pressure cooker. Let 2 whistles come. Simmer on low heat for 5 minutes. 

2. Turn off the heat and let the pressure drop before removing the lid of the cooker. 

3. Heat ghee in a pan and add cumin seeds and garlic. When they change color, add asafoetida. Add this tempering (tadka, chhownk) to the boiled dal.  

4. Add curd to the dal and mix well. Garnish with chopped coriander leaves and serve hot.  

Add the suggested quantity of yogurt for great taste as too much yogurt will spoil it.