BEETROOT PARATHA

 From:  http://www.zeekhanakhazana.com/recipe/beetroot-paratha

INGREDIENTS
For the paratha
1 cup wheat Flour 
½ cup beetroot paste 
¼ tsp carom seeds
½ tsp chopped green chilies  
2 tsp oil 

For stuffing 
1 cup paneer grated
1 tbsp coriander chopped
1 tbsp onions chopped
2 tsp green chilies chopped 
Salt to taste

For garnish
Coriander as required
Pomegranate seeds as required 
Curd as required

METHOD
Combine the wheat flour and beetroot in a mixing bowl. Add the carom seeds, green chillies and oil and knead to make a dough. Leave this rest for about 10 minutes and then divine it into lemon sized balls. 
To make the stuffing combine the paneer, green chillies, onions, coriander and salt in a mixing bowl. Use this to stuff inside the balls of dough. Dust a board with extra flour and roll out the balls to make parathas. Then cook this paratha on a hot tawa till both sides are golden brown.

Garnish with coriander and pomegranate seeds and serve with curd.

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OATS PARATHA

Ingredients
Makes 6 rotis
Wheat Flour -1 cup
Oats - 1/2 cup
Onion - 1 medium sized
Jeera - 1/2 tsp
Coriander leaves - 2 tsp finely chopped
Red Chilli Powder - 1 tsp
Oil -1 tsp + as required for toasting
Salt - to taste

Method
Grind oats to a fine powder. Then mix oats powder with wheat flour then add oil.
Add red chilli powder, onions, coriander leaves, salt and mix well. Add water and start keading. Knead it to a smooth
pilable dough just like chpathi dough.
Make equal lemon sized balls and set aside for 15-30mins.
Using a chapathi roller roll out to a slightly thin circle, dust flour while rolling.
Do it gently as it tends to tear easily. Heat dosa tawa and add the roti carefully, drizzle oil.
Once bubbles starts appearing turn to other side,.
Cook on both sides till brown spots starts appearing.
Serve hot with dhal or any curry of your choice.

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RICE METHI ADAI

By : Vasanthi
Ingredients:
Boiled Rice- 2 cups
4- 5 Green Chillies
1 inch piece Ginger
Salt (according to taste)
Methi Leaves - 1 cup
Oil for frying




Method
Soak boiled rice for 2 hours. Clean it and grind to a fine paste after adding all the ingredients except methi leaves.
Leave this for about 7-8 hours to ferment.
Add methi leaves.
Heat Tava on medium heat and spread the batter on the tava like dosa and fry till it is done. (Iron tava will be very good).
Serve with chutney of your choice. Happy cooking!! Healthy eating!!

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ONION KULCHA

Chef's Name : Chef Rajdeep Kapoor
Intercontinental, ParkRoyal
Ingredients5 cups whole wheat flour
For the Stuffing:
3 onions chopped
2 Tbsp green chillies
2 Tbsp coriander leaves
1 tsp mint leaves
2 tsp ginger-chopped
1 tsp carom seeds(ajwain)
1 tsp red chilli powder
1 tsp coarsely ground pomegranate seeds
Salt to taste


Method
Prepare dough with flour and water (the dough has to be a little hard). Allow to rest for an hour.
Divide the dough into four equal parts and make round balls using dry flour.

To prepare the stuffing:
Use chopped onions, green chillies, coriander and mint leaves. Add seasoning and carom seeds.
Stuff each ball of dough with a portion of the filling in the middle.
Fold the filled balls of dough and pinch the edges to seal the dough.
Roll out the kulcha with a rolling pin.
Place the kulcha on a plate and put it in microwave to grill 10 minutes on both sides.

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OATMEAL UTTHAPAM

Ingredients
For utthapam:
1 cup oatmeal
2/3 cup whole wheat flour
1 Tbsp baking powder
1 Tbsp sugar
1/4 glass soya milk
1/4 glass orange juice
1 cup mashed banana

For stewed fruit:
1 tsp sugar
1 cup diced pears


Method
Take oatmeal in a bowl, add wheat flour, baking soda, mashed banana, soya milk, orange juice. Mix it well till it turns into a smooth free flowing batter. Set aside for 10 mins.
Heat a kadhai, pour little water. Add sugar, diced pears and let it simmer.
Heat oil in a pan and add two ladlefuls of the batter. Flip when the bottom side is golden or when the top side begins to bubble.
After the top side is also golden, remove from the pan.
Serve with stewed pears on centre of the utthapam.

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NAAN

Chef's Name : Niru Gupta
IngredientsOven Temp: 200 C - 400 F
4 cups refined flour
1 1/4 cups yoghurt
1 tsp baking soda
Salt to taste
Onion seeds for garnish







Method
Mix together the flour, salt and baking soda. Knead into a soft, smooth dough using as much yoghurt as required.
Cover with a damp cloth and leave to rise in a warm, draught-free place, till double in volume. If in a hurry, place the container in a larger container of hot water.
The time taken for the dough to rise varies according to the weather - about 3 hours in summer and 7 hours in winter.
Punch the dough and leave to rise again. This time it will take much less time.
Break the dough into pieces of desirable size and smooth into rounds.
Cover with a damp cloth and keep for at least 15 minutes.
Roll the balls into flat ovals or rounds. You can also flatten them by slapping them between your palm - as experts do, stretching and pulling with your hands when required.
Smear the surface with water and sprinkle with onion seeds.
Grease a baking tray and bake the naans in a pre-heated oven for about 5 minutes.
Better still is to grill them, if your grill has elements both above and below. If you have a tandoor, wet one side of the naan with water and stick it to the walls of the tandoor.
You can also stick it to a hot griddle and turn the griddle upside down over the flame. The naan will fall off when cooked.
Brush the hot naan with butter or ghee and serve.

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MOONG DAL CHEELA

Ingredients
200 gm moong dal
4-5 diced paneer pieces
1 tsp crushed paneer mixed with chaat masala
1 tsp capsicum and cabbage - chopped
1/2 tsp onions - chopped
1 tsp cashewnuts
Salt - to taste
Ghee - for frying





Method
Soak the moong dal overnight and grind it with some salt into a consistent flowing batter.
Heat tawa and spread some batter in a circular motion over it.
Add the cashewnuts and all the vegetables.
Dab some ghee on top and flip it over to cook for a few minutes.
Serve with mint chutney and sweet chutney>

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BESAN KA CHILA

Chef's Name : Niru Gupta
Ingredients1 cup besan
1 cup water
2 tsp salt or to taste
1/2 onion, sliced
1 tsp chilli powder
1 tsp ajwain
1 green chilli - finely chopped
1/2 cup methi leaves-finely chopped
4 tsp oil for frying the chelas




Method
Mix all the ingredients, except oil, to a thick pouring consistency, adding the water a little at a time.
Leave to rest for 15-20 minutes.
Heat a tbsp or so of oil in a frying pan, then pour it off into a container.
Keeping the heat high pour some batter in the center of the pan, spreading it out a little.
Lower the heat and let cook till the edges brown a little and can be lifted easily.
Dribble a little oil around it, turning the pan so the oil goes under the cheela.
Flip it over to cook slightly on the other side and before serving it hot with a green chutney.

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ULTA TAWA PARANTHA

Chef's Name : Kunal Kapur
Ingredients150 mL milk
1/2 gm saffron
1 tsp green cardamom powder
1 tsp kewra water (screwpine essence)
1 tsp rose water
1 Tbsp sugar
2 tsp salt
50 gm sooji (semolina)
400 gm refined flour
150 mL canola oil



Method
Pour milk in container and add saffron, green cardamom powder, kewra, rose water, sugar, salt and sooji.
Keep milk aside for 5 minutes. In wide paraat, take refined flour and make a well, pour milk and knead it to soft dough. Now spread dough and add canola oil to it little by little and keep kneading until all oil is absorbed by dough.
Give it a rest for 5 minutes and then divide into 8 equal balls.
Roll out dough and apply little oil. Make cut with knife from the centre towards the circumference of dough. From here, pick up loose end and start rolling inwards. Make cone and let it rest for 10 minutes.
Heat ulta tawa and apply some oil. Flatten out dough and roll out thin round discs. Bake on tawa, and then turn around, apply liberal quantity of canola oil and turn the side. With the help of kitchen napkin, press from all sides to get good colour; turn again and cook other side.
Remove and serve hot with korma or kebabs

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PANEER ( INDIAN COTTAGE CHEESE) PARATHA

Ingredients

100 gms Grated Paneer(Cottage cheez)

1 finely chopped Onion

Coriander leaves finely chopped

Small piece of Ginger (grated)

1 or 2 finely chopped green Chilies

Salt, Red Chili powder and Graram masala as per taste

1/2 tsp Ajwain (optional)

Butter / Oil for frying

Method

Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.

In a bowl mix all the stuffing ingredients.

Make two medium size chapatti(Indian bread), add the filling to the one chapati and cover it with the second one. Now roll it slightly.

Cook on a pre-heated Tawa (flat griddle plate).

Turn it and pour half tablespoon oil or butter.

Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.

Cook on a low heat till golden brown.

Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

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