Stuffed Parathas

Ingredients:-

Make dough for regular chappati's.

Fillings:
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Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.

Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.

Cauliflower - Grate Cauliflower, add salt, pepper, garlic, and Garam
Masala.

Preparation:-

Roll out 2 small chappati's. Place filling on one, cover with the
second, seal edges and cook as for normal parathas

Crumbled Cottage Cheese & Peas & other vegetables

Ingredients:

1 cup crumbled paneer
1/2 cup fresh green peas
1 tomato, chopped
1/2 cup low fat milk
1/4 tsp garam masala
big pinch coriander pwd (optional)
1/4 tsp kasoori methi (dried fenugreek leaves)
salt and pepper to taste
1 tsp oil
1 1/2 tbsps chopped fresh corainder for garnish

Preparation Method

1 Heat oil in a vessel, add the chopped tomatoes and peas and cook on low heat till soft, approx 3-4 mts. Add salt and combine.
2 Add crumbled paneer and stir well to combine and cook for 2-3 mts.
3 Add pepper, coriander pwd, garam masala and kasoori methi and combine and cook further for another minute.
4 Add the milk and go on stirring constantly till the subzi reaches a semi-wet consistency. This could take approx 7-8 mts. Finally garnish with fresh coriander leaves and serve hot with rotis.

Other Vegetables may be included Capsicum (Bell peppers) Carrots & Beans according to your desire.

Dalia - Soya Chunk Hotchpotch

Ingredients:

1 1/2 cups coarse wheat ravva, dry roasted for 3-4 mts
1/2 cup split yellow moong dal (pesara pappu)
1/2 cup soya chunks, soak in lukewarm water for 15 mts and drain
1/2 tbsp ghee
1/2 tsp cumin seeds
1 tsp grated ginger
4-5 green chillis, slit length wise
fistful of sprouts
1/4 tsp garam masala pwd (optional)
salt to taste
10-12 curry leaves
4 1/2 cups of water

Preparation Method

1 Wash the wheat ravva and dal and soak them together in water for 15-20 mts.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the ginger, sprouts, curry leaves, green chillis and soya chunks and combine.
3 Add the drained wheat ravva and dal mixture and stir fry with the rest of the ingredients for a minute.
4 Add 4 1/2 cups of water to the above mixture, bring to a boil, add garam masala pwd, cover and cook on medium to low heat till both the dal and wheat ravva are cooked. This could take approx 25-30 mts. Alternately you could pressure cook until 2 whistles.
5 Serve it as a meal by itself with a pickle of your choice, yogurt and appadam (papad).