Layered Veggie Paratha

Layered Veggie Paratha step by step instructions:

Well, a more appropriate name to it would be “Indian veggie lasagna”, as it is prepared in layers. One layer of roti, then veggies, then a roti layer again; and the process goes on. And finally, we have to bake it.
I baked it in convection mode of my LG microwave.

Let us start cooking!!!

Ingredients:
Green peas: ½ cup (75 gms, boiled)
Carrot: 1 (50 gms, finely chopped, boiled)
Red bell pepper: 1 medium (140 gms, finely chopped, boiled)
Yellow bell pepper: 1 medium (142 gms, finely chopped, boiled)
Tomatoes: 2 medium (145 gms, finely chopped)
Onion: 1 medium (84 gms, finely chopped)
Oil: 1 tbsp
Cumin seeds: ½ tsp
Red chili powder: ½ tsp
Oregano: ½ tsp (optional)
Black pepper as per taste
Salt as per taste
Whole wheat flour: 1 cup
Milk: 1 cup
Cottage cheese (Paneer): ¾ cup (125 gms, crumbled)

Method:
1. Knead smooth dough by mixing whole wheat flour, salt and ½ cup milk. Keep aside for half an hour.

2. Heat oil in a kadai. Add cumin seeds and fry for a few seconds.
3. Add onions and fry until translucent.

4. Add tomatoes and cook for about a minute.

5. Add the boiled vegetables (green peas, carrot, red and yellow capsicum). Cook for 2-3 minutes. Add salt, red chili powder, black pepper, and oregano. Mix well.

6. Make 6 equal balls of the dough.

7. Take one ball and roll into a thin circle.

8. Heat tawa. Semi-cook the roti from both the sides.

9. Similarly, cook all other rotis.

10. Grease a baking dish.
11. In a big plate pour milk.

12. Dip one roti in the milk and keep the roti in the baking dish.

13. Spread the veggie mixture over it.

14. Again dip another roti in the milk and keep it over the veggie layer.
15. Now spread cottage cheese.

16. Again cover it with milk-dipped roti.

17. Repeat the process with the remaining rotis and veggie mixture.

18. Preheat the oven, at 180 degree Celsius.
19. Bake for 10-12 minutes.
20. Cut into 4 equal parts and serve hot with chutney, ketchup etc.

21. Healthy “Layered Veggie Paratha” is ready!

Tips:
1. Veggies can be chosen as per one’s choice.
2. Dipping the rotis in milk keeps them soft after baking.
3. Instead of whole wheat flour, you can opt for other flour also like maize, all-purpose flour etc.

See you soon with a new recipe till then Happy Cooking!!!

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Palak aur Moong dal Idli

Palak aur Moong dal Idli step by step instructions:

Spinach and split yellow gram (moong dal) is a tasty combination. We often make “Dal-Palak”; but have you tried making idli out of it. It is very tasty, healthy, and with just a few calorie counts.

Let us start cooking!!!

Ingredients:
Split yellow moong dal: ½ cup (100 gms, washed and soaked for 2-3 hours)
Palak: (125 gms)
Ginger: 1 inch piece
Water: ½ cup
Curd: 2 tbsp
Black pepper powder as per taste
Eno: 1 tsp
Oil for greasing the idli moulds
Salt as per taste

Method:
1. Grid together moong dal, spinach leaves, and ginger. Add water if required for grinding.

2. Add the remaining water and curd and mix well.
3. Add salt and black pepper and mix well.
4. Let it sit for half an hour.
5. Prepare the idli steamer.
6. Grease the idli moulds.

7. Add eno to the batter and mix well. You will observe the batter becoming fluffy.

8. Pour the batter in the greased idli moulds. Steam for about 10-12 minutes.

9. Let them cool a bit and then take them out.
10. Serve with chutney, ketchup etc.
11. Healthy “Palak aur Moong dal idli” is ready!

Tips:
1. These idlis are not that fluffy like the normal ones but trust me the taste is awesome.
2. I have used mini idli maker to make the idlis. You can use any idli maker of your choice.
3. You can add veggies also as per your choice.

See you soon with a new recipe till then Happy Cooking!!!

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Tomato Coriander Soup

Tomato Coriander Soup step by step instructions:

Soups are wonderful. Have you ever tried adding coriander to your tomato soup? If not, then do try it at least once, I am sure you will love it. Adding coriander to tomato soup, I learned from my sister. One evening I was at her place. The normal procedure of making the soup followed but when grinding the boiled tomatoes she added a few sprigs of coriander. I asked her why you are doing so. And the answer was very simple, it tastes wonderful ;)

Let us start cooking!!!

Ingredients:
Tomatoes: 5 (440 gms, roughly chopped)
Garlic: 2 cloves (chopped)
Onion: 1 (50 gms, chopped)
Water: ½ cup for boiling + ½ cup for grinding
Coriander leaves: 40 gms
Cumin seeds powder: ½ tsp
Salt as per taste
Black pepper as per taste

Method:
1. In a pressure cooker mix tomatoes, onions, garlic, and water. Let the cooker whistle one on high flame and other 2 on slow flame. Switch off the flame. Let the pressure release by itself.

2. Let the mixture cool.
3. In a grinder add the mixture and coriander leaves. Add water and grind into a smooth paste.

4. Strain it.

5. Add salt, black pepper, and cumin seeds powder. Boil it once.

6. Serve hot.
7. Yummy and healthy “Tomato Coriander Soup” is ready!

Tips:
1. The quantity of coriander can be adjusted as per one’s taste.
2. Water quantity can also be adjusted as per one’s requirement.

See you soon with a new recipe till then Happy Cooking!!!

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Palak Paneer Kofta in Makhni Gravy

Palak Paneer Kofta in Makhni Gravy step by step instructions:

A yummy covering of spinach on so soft cottage cheese is a great starter and if dipped in some gravy; a wonderful veggie is prepared.
I cooked the koftas in appam maker; hence very little oil is used.

Let us start cooking!!!

Ingredients:
For the kofta
Spinach: 2 cups (175 gms, chopped)
Ghee: ½ tsp
Asafoetida: a pinch
Cumin seeds: ¼ tsp
Red chili powder: ¼ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Gram flour: 2 tbsp
Chaat masala: ½ tsp
Cottage cheese (paneer): 40 gms (crumbled)
Salt as per taste
Oil for cooking the koftas
Black pepper as per taste
For the gravy
Onion: 1 (56 gms, chopped)
Tomato: 2 (151 gms, chopped)
Garlic: 1 clove (chopped)
Ginger: a small piece (chopped)
Kasuri methi: ½ tsp
Bay leaf: 1
Black peppercorns: 2
Cloves: 1
Green cardamom: 1
Cinnamon: small stick
Ghee: ½ tbsp.
Cumin seeds: ½ tsp
Red chili powder: ¼ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Sugar: a pinch
Salt as per taste

Method:
For the koftas:
1. Heat ghee in a pan. Add asafetida and cumin seeds. Fry until cumin seeds change color.
2. Add red chili powder, coriander powder, turmeric powder, chaat masala, and salt. Mix well. Add gram flour and mix well. Roast for about a minute.

3. Now add spinach leaves and mix well. Let it cook until the veggie becomes dry or for about 6-8 minutes. The mixture should be dry enough so that we can mould it into a shape with our hands.

4. Mix together paneer, salt, and black pepper. Make 4 equal balls of it.

5. Similarly, make 4 equal balls of the palak mixture.
6. Take one ball of palak and spread it uniformly. Keep the paneer ball inside it and wrap properly into a big ball. Similarly, make other balls also.

7. Heat an appam pan. Put some oil and place the balls in the cavities. Let them cook from both the sides. You can even deep fry the koftas.

8. Take out the koftas on a plate.
For the gravy:
1. Heat ghee in a pan. Add asafetida and cumin seeds. Let the seeds turn brown.
2. Now add green cardamom, bay leaf, black peppercorn, cloves, and cinnamon stick. Fry for a few seconds.
3. Add ginger and garlic. Fry until the raw smell has gone off.
4. Add onions and fry until translucent.

5. Add red chili powder, turmeric powder, coriander powder, kasuri methi, and salt. Mix well.

6. Add tomatoes and cook until the tomatoes releases oil or they have turned mushy. Add sugar and mix well.

7. Let the mixture cool. Remove the bay leaf and grind the mixture.

8. Strain the mixture.

9. Boil it once. Add fresh cream and mix well.

10. To serve; fill a bowl with gravy. Cut the koftas into halves. Place the kofta inside the gravy and serve immediately.

11. Yummy “Palak Paneer Kofta in makhni gravy” is ready.

Tips:
1. The spinach mixture should be dry enough so that it can be turned into any shape.
2. Be careful while cutting the koftas. These look like “Dhoop Chaav Koftas”; white from inside and dark outside.
3. Put the koftas in the gravy only when you are about to serve the veggie.
4. These koftas are a great starter also. Serve them hot with chutneys, ketchup etc.

See you soon with a new recipe till then Happy Cooking!!!

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