charcoal

2 cup Basmati Rice
1 Red Carrot
1 Simla Mirch
2 Green Chillies
Some Green Onion Leaves
1/2 cup Green peas
Some Mashrooms(optional)
1/2 cup Grated Paneer
Yellow Colour or turmeric Powder
Sault to Taste
Black pepper Powder
1/4 tbs Ajinomoto

Method:

1. First of all cook rice as usual.
2. Colour the grated Paneer with yellow colour and mix black pepper as well
3. It will look like scrumbled egg.
4. Boil the green peas.
5. Cut red carrots vertivally.
6. Cut other vegetables.
7. Add some oil in a pan and fry the onions.
8. when become transperent add green chillies,green onions and paneer.
9. Stirr for 2 mins.And add other vegetables and mashrooms.
10. Put 1/4 spoon Ajinomoto,sault and black pepper powder.
11. Mix with already cooked rice.

Ingredients:

500 gram spinach leaves
4 green chillies
1 tbs coriender leaves finely chopped
1 tbs mint(pudina) leaves finely chopped
1 spoon lemon juice
1 tbs jeera
4 potatoes boiled and mashed
1 1/2 tbs maida
salt to taste
1 drop green colour(optional)

Method:

1. Boil water with 1 pinch of soda and boil the spinach leaves for 2 mins.
2. Drain excess water.
3. Form fine paste of greenchillies,pudina,spinach and jeera.
4. Add mashed potatoes,maida,lemon juice and sault and make small kabab shaped balls.
5. Deep fry in oil.
6. Drain excess oil on tissue paper and serve with onion rings.

Tips:-If by mistake kabab mixer becomes too loose to form balls add 2 slices of bread or add ground poha(flaked rice).

(Poha makes kabab more crunchy)

Ingredients:

1/2 cup boiled drained corn kernels
1 medium potato, boiled, peeled, diced
1 medium onion chopped
1/2 cup papdi or puris (refer) or cornflakes
2 green chillies minced fined
1 tsp. ginger grated
5-7 mint leaves finely chopped
1 tsp. coriander leaves finely chopped
2 tsp. lemon juice
1/2 tsp. chaat masala
1/2 tsp. sugarsalt to taste
1/4 tsp. white vinegar
1/2 tbsp. oil

Method:

1. Heat oil in heavy pan, add chillies, ginger, potatoes and toss for 2 minutes.
2. Allow to cool. Add all other ingredients and toss till well mixed.
3. Serve immediately accompanied with milk shakes, soft buns or crisp baked canapes

Wheat flour - 200gms
panner (grated) - 200gms
green chillies - 3
ginger - small piece
turmeric powder - big pinch
salt - to taste
water - to knead dough

Method:
Knead the dough and keep it aside as we do for regular chapathi making Cut ginger,chillies into small pieces and now take kadai put some oil, now ginger,chillies,grated panner,turmeric powder and salt and fry till water till dry.
Make sure not to burn the panner.
Now make balls of the atta and take one ball and roll for while and now keep the filling and bring the 4 corners of paratha in the centre and press gently and lightly dap atta flour and roll it out.
Now take tava,when it comes to medium heat put the paratha and lubricate the sides with oil/ ghee and when one side is done turn it and follow the same procedure.
When it turns golden brown take it out and serve it with raita of your choice.

1. Grate the mooli without adding water or as little water as possible.


2. Put 4 tbsp oil in the flour, add 2 tsp salt, roated jeera, powdered masala, aamchur powder, grated mooli, coriander leaves, green chillies, ginger, and garlic. Make a soft dough without using water, the water content of grated mooli is enough to make the dough.


3. Roll a lump of dough, to make a round paratha.


4. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.


5. To serve the paratha, put 1 tsp butter on the paratha.