Kathi Roll

This roll is new version of stuffed paratha and also easy to make these roll. Chapattis spread with yogurt-green chutney, stuffed with a spicy paneer sabzi and rolled.

Preparation time : 10 min
Cooking time: 10 min
Serving : 2

Ingredients:

• 4 Whole wheat chapattis 
• 2 tbsp Oil 
• 1 Onion 1 medium
• 1 Green capsicum 1 medium
• 2 Tomatoes chopped
• 1 tsp Turmeric powder
• 2 tsp Ginger-garlic 
• 3 tbsp Tomato puree 
• 1 cup Paneer (cottage cheese)
• Salt to taste
• 1/2 tsp Red chilli powder 
• 1/4 tsp Garam masala powder
• 2 tbsp Coriander and mint chutney 
• 1/4 cup Yogurt 
• Fresh mint leave to serve
• Onion rings to serve
• Chaat masala to serve

Method:

1. Heat oil in pan, add sliced onion , ginger garlic paste, tomatoes chop, chop capsicum , mix well saute for 2  to 3 min.
2. Add tomatoes puree mix well.
3. Add capsicum, cottage cheese, salt, red chilli powder and garam masala powder. Mix well and cook till done. Place a chapatti on a worktop.
4. Mix mint-coriander chutney and yogurt and spread a spoonful of yogurt-chutney evenly on roti. Place a spoonful of the vegetable filling on one side of the chapatti.
5. Sprinkle a few fresh mint leaves, onion rings and chaat masala on top. Roll the chapatti tightly.
6. Make other kathi rolls similarly.
7. Cut into halves and serve immediately.

Paneer Muthiya

Muthias is an indian food. Little muthias made of nachni, methi, spinach, jowar flour and wheat flour are packets of health and energy. They make an amazing snack that is extremely satiating and adds the essential fibre, iron, and calcium that the body needs. Try making them for your next snack.

Ingredients

For the muthias

1 cup grated Paneer
1/2 cup whole wheat flour (gehun ka atta)
4 tbsp besan (bengal gram flour)
1 tbsp semolina (rava)
5 tbsp curds (dahi)
1 tbsp chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp ginger-green chilli paste
1 tbsp garlic (lehsun), grated
1/2 tsp turmeric powder (haldi)
1/2 tsp red chili powder
1 tbsp jeggry
1 tbsp pickle masala (methiya masala) -- optional
2 tbsp chopped coriander (dhania)
salt to taste

For the tempering

2 1/4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)

Other ingredients
oil for greasing

Method

For the muthias
Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
Divide the dough into a 3 equal parts and shape each portion into a cylindrical roll of approx. 125 mm. (5") in length.
Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
Remove, cool and cut into 25 mm (1") thick slices.

How to proceed

Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the til, asafoetida and curry leaves.
Add the sliced muthias and saute over a low flame till they are lightly browned.
Serve hot with green chutney and ketchup.

Classic Buttercream Frosting

Serves: 2 cups
Ingredients

• 1/2 cup salted butter (2 sticks), softened
• 1 teaspoon
• clear vanilla extract
• 2 1/2 cups confectioners' sugar(icing sugar), sifted
• 3-5 tablespoons heavy cream (for medium consistency. Use more, if necessary)

Method:

1. In a large mixing bowl, beat softened butter on medium speed for about 3 minutes with an electric beater or hand beater.
2. Add the vanilla.
3. Slowly add the confectioners' sugar beating with an electric mixer as you go.
4. After each addition, add 1 tablespoon milk or until you reach the desired consistency. Beat at medium speed until mixture is light and fluffy.

Note:

• For stiff consistency, Add 2 tablespoons milk or water to thin.
• For pure white frosting
• Omit the butter and use another 1/2 cup vegetable shortening in its place plus 1/2 teaspoon no-color butter flavor and up to 4 tablespoons of milk  or water to thin.

Baghara Baingan

A popular Hyderabadi  eggplant curry dish. Dish is full of spice. It is also used as a side dish with the Hyderabadi biryani.

Ingredients

• 8 to 10 brinjals (baingan / eggplant)
• 8 to 10 curry leaves (kadi patta)
• 4 tbsp oil
• salt to taste

For the coconut and sesame paste

• 1 tbsp sesame seeds (til)
• 1 tbsp poppy seeds(khaskhas)
• 2 tbsp fresh coconut
• 2 tbsp raw peanuts
• 1 tsp chopped ginger (adrak)
• 1 tbsp garlic, chopped
• 1/4 cup fried onions
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander (dhania) powder
• 1 tsp cumin seeds (jeera) powder
• 1 tsp chilli powder
• 1/2 tsp garam masala
• 1 tbsp tamarind (imli) pulp
• 1 tbsp jaggery

For the garnish

• 2 tbsp chopped coriander (dhania)

Method

1. Slit the brinjals, lengthwise, but leave the stems on, so the eggplants remain joined at the stem. soak in water and Keep aside.

For the coconut and sesame paste

1. Combine the sesame seeds, coconut, peanuts, poppy seeds, dry roast them over a slow flame till the flavors are released then add fresh coconut dry roast.
2. Now Add all roasted Masala in mixture, ginger, garlic and fried onions, salt, turmeric powder, coriander seed powder, cumin seed powder, chilli powder , tamarind paste, jaggery and grind it to a smooth paste using 2 to 3 tbsp water. Keep aside.

How to proceed

1. Stuff Brinjal with the prepared paste and put them in a pressure cooker Cook for 2 whistle. 
2. Heat the oil in a deep bottomed pan, add Curry leaves , reaming paste saute for min.
3. Now add Brinjal , 2 to 4 tbsp water cook for 5 to 6 min.
4. Serve hot.

Mint Risotto

Arborio rice is an Italian short-grain rice it is called risotto. Risotto is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
If you don't have Arborio rice then you can  use any variety of short grain rice. This recipe is cooked with special seasoning Masala and cheese. This procedure brings out the unique taste and flavor of this recipe.

Ingredients:

• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp chopped garlic
• 1 small sliced onion
• 1 sliced yellow bell pepper(use any bell pepper)
• 2 tbsp chopped Mint
• 1 tsp dry parsley
• 1 cup rice, soaked in water (don't use basmati Rice)
• 1/2 tsp pepper powder
• 1/2 tsp oregano
• 4 cup water
• 1/2 cup Parmesan cheese*
• Process cheese for garnish 
• Chili flex
• salt to taste

Method:

1. Heat the butter in a pan, add the onion and sauté till it turns translucent.
2. Add the garlic and bell pepper and sauté for a few more seconds and add Mint, dry parsley and the salt and mix well.
3. Now Add, rice, water, mix well. Cover lid and cook till rice are cook.
4. When rice are cook then add, Pepper powder, oregano, cheese mix well. If required add little water.  
5. Now serve creamy rice and garnish with cheese , chili flex.

Note:
If u don't have Parmesan cheese use process cheese and 3 to 4 tbsp of cream getting creamy rice.