chapathi pizza

Chapathi pizza sounds different! But it is very easy to prepare at home and a great snack, a wonderful lunch box recipe for kids.Though I tried different pizza recipe I haven't tried this recipe.One day I tried this recipe in my kids lunch box recipe and it was a big hit with both of my kids.As it is very easy to prepare at home when you have everything ready for pizza.I folded and cut into two in kids lunch box.They enjoyed to the core.Here goes my recipe.

Ingredients:

• chapathi 1
• capsicum 1/4 cup long thinly sliced(both red and green)
• onions sliced 1/4 cup( vertically thinly sliced)
• oregano 1/4 tspn
• dried basil 1/4 tspn
• Red chilli flakes dried few or 1/4 tspn
• pizza sauce1 tbspn
• Mozerella grated cheese 1/4 cup
•  Fried paneer cubes 2 to 3

PIZZA SAUCE 

Ingredients: 

• 3 tomotoes
• 1 tsp chopped garlic
• dried basil and oregano 1/2 tspn
• chopped onions 1/4 cup or 1 onion finely chopped
• Pepper a pinch

Method: 

Blanch tomatoes by boiling tomatoes in hot boiling water for 3 to 4 mins.Remove from heat and peel the skin and grind tomatoes into fine paste.

 Heat a pan add a tsp of oil,once heated up add garlic  saute and add finely chopped onions.little salt, little pepper.Fry few mins then add oregano,basil,followed by tomato paste.
cook few mins until tomato paste little thickens around 5 to 6 mins in medium flame.
Yummy home made pizza sauce is ready.

PROCEDURE FOR CHAPATHI PIZZA:

• Heat a chapathi  pan ,fry chapathi on both sides for a min or until just brown spots appear on both sides.Keep the less brown spots side chapathi facing bottom.Turn the stove to low flame.
• spread 1 tbspn of pizza sauce on top of chapathi.
• Sprinkle cheese on top of chapathi, and arrange veggies like capsicum onions on top of cheese.
• sprinkle some oregano and basil on top.Add some fried paneer on top.
• Again add few more grated cheese on top and little italian seasoning and redchilli flakes.
• close the lid and let it cook on low flame or until cheese melts.
• Yummy chapathi pizza is ready.

gongura(sorrel leaves paneer)

Gongura paneer or sorrel leaves saag paneer is  very healthy paneer dish which I adapted from vahrehwah .When I first saw this recipe thought how can be gongura which is sour, combined with paneer..But I  thought it is something different and give a try.Finally I got fresh gongura leaves in the grocery store and tried this recipe.It is very great in taste and easy to cook.Gongura which is a very healthy leaafy vegetable and a great source of iron.Here goes yummy gongura paneer with rice or roti.Iam posting this recipe in BM#62 under the theme "No tomato gravies."

Ingredients:

• Paneer 2 lbs
• onion 1
• green chilli4 to 5
• Gongura leaves 1 bunch ( 200 gms)
• ginger 2 small pieces
• garlic 6 small pods
• curry leaves 2 springs
• cumin seeds 1tspn
•  chilli powder 1 tspn
• turmeric powder 1/4 tspn
• oil  3 to 4 tbspn
• coriander powder 1 tspn
• salt to taste

Procedure:

• Heat oil in a pan,add ginger garlic pieces,greenchilli,onions,salt and saute well.
• Slowly add sour green leaves or gongura leaves to the pan and cook until this is soft.( hardly it takes 5 to 8 mins)Then  grind into paste when it is completely cool down.
• Heat a pan, add  jeera,curry leaves,chopped onions,salt,turmeric powder,chilli powder little water,coriander powder and some more water  to mix it well.
• when the mixture comes to boil add already prepared gongura paste and fried paneer.(  before adding ,fry paneer in separate pan keep aside)Cook this for few more mins and switch off the flame.Enjoy with rice or roti.
  

Check out for fellow marathoners in BM#62

Chole batura

Chole batura is one of the most popular punjabi recipe which is  liked by all over India.Chole is prepared with chickpeas and batura is a fried Indian bread made of all purpose flour.Chole and batura is the best combo which goes together very well.This dish is available in all Indian resturants and also on street vendors.Whenever we go to Indian resturant first we order this as it is  most favorite to my kids.Here I'm posting chole and batura recipes in one post.This week I'm posting different Indian bread recipes in BM#49 So,thought of posting this mouthwatering ,lipsmacking dish.Here goes my recipe.

INGREDIENTS: 

For chole curry::

• chole or kabuli chana 2 cups(soaked overnight)
• one big onion
• Three medium size tomatos
• grated ginger 1 Tspn
• green chillies 2 count
•  Chilli powder 1 Tspn
• Aamchur powder 1/2 Tspn

For chole:
I soak chole overnight and cook in the morning.I put it in pressure cooker and add 3 to 4 glasses of water, and wait for 3 whistles.Then the chole will be soft.

For dry masala powder::

• Eliachi or cardamom 3 count
•  Dalchin1 stick
• lavang 3 count
• Fennel seeds  1tspn
• Jeera 1 Tspn
•  Daniya 2 Tspns
• red chillies 2 count
• Black pepper 3 to 4 count
• Bay leaf

Dry  roast all the ingredients in a low flame and grind into fine powder when it cools down.
Get ready onion paste  separately.I use half onion paste and remaining I used for the curry.

Procedure

• Heat 2 tbspn of oil in a wide pan and add chopped onions.When onions almost transparent ,add a bit of onion paste.Fry well.Then add grated ginger.Fry well until the raw smell goes off.
• Now add chopped tomatoes and fry well until oil comes out from tomatoes.Fry tomatoes well around 10 to 15 mins until the raw smells goes off.
• After few mins add  dry masala mix powder mentioned above.Along with add chilli powder and salt, a bit of Aamchur powder..Its time to add chole peas to the masala mixture.Mix cooked chole with masala mix.keep mixing 2 to 3 mins until chole absorbs masala.
• You may add 1 or 2 glasses of water depends how much thick you prefer the gravy.Boil few more mins.
• Garnish with fresh coriander leaves and chopped onions.

FOR BATURA:

•  Maida 2 cups
• semolina or sooji 2 tspns
• curd 4 tspns
• Baking powder 1 Tspn 
• Salt to taste
• sugar 1/2 Tspn 
•  Oil 1 Tspn
• water 
• oil for deep fry

Preparation:

• Mix all ingredients in a bowl  except(oil for deep fry)and slowly add water to make tight dough.Cover it with tight lid.Keep aside for at least 3 hrs.
• Take a lemon size ball or bigger than that and roll it in a rolling pan like puri  or bigger size .you can dust it with little bit of flour while doing.
• Heat oil in Deep bottom pan for deep fry.When the oil is hot slowly drop it in the oil.
• Repeat this process with remaining dough.yummy Bhatura is ready.You can have with chole.The best combination I ever had!

Check out for fellow bloggers in BM#49

Lachha paratha

Lachha paratha is whole wheat layered crispy flat bread. It can be served with any gravy.This layered paratha with wheat flour is very tasty.We eat chapathi daily in our dinner.So, just for a change I made this lacha paratha .It came out very well,kids too enjoyed layers in the paratha.This week I'm posting Laccha paratha  in BM#49 under the theme Indian breads.Here goes my recipe.

Ingredients:
1 cup wheat flour
1 tspn of oil
1/4 tspn salt
1/2 cup lukewarm water to knead the dough
1/4 cup aata or wheat flour to roll
2 tbspn oil for cooking

Procedure:

• Mix the flour,salt oil,and add water slowly to make into smooth dough.Knead the dough on a greased surface.cover it for half an hour.
• Now before rolling the paratha knead the dough again and divide into 3 equal parts.
• Take one portion of the dough and press lightly .Roll the dough into very thin discs or as thin as you can.( around 8 to 9 inch diameter)
• Sprinkle flour on the top if the dough sticks to the pin.
• Now Spread the oil over rolled paratha about 1/2 teaspoon with your fingers.
• Sprinkle around 2 tspn of flour over oiled paratha and spread evenly over rolled surface.
• Now start making small  pleat like folds,about 1/2 inch wide,starting from one side of the circle and working towards the other side.
• More pleats you make the more layers the paratha will have.Lastly we end up with a long,narrow strip
• Slowly form the pleated paratha into pin wheel,pressing both sides lightly in dryflour.
• Now roll the pinwheel into a circle.If the dough sticks to the pin,sprinkle some wheat flour on both sides and roll.
• Heat a pan over medium flame.Place the paratha on the pan fry well on both sides until changes color.Follow the same procedure for the remaining parathas.
• Yummy laccha paratha is ready,have it with any gravy curry of your choice.

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Poha moong dal cutlets

Poha is  rice that has been parboiled, rolled, flattened and then dried to produce flake.Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast as well as brunch sometimes. Beaten rice is a lactose-free, fat-free and heart-friendly food.It is a good source of 11 essential vitamins and minerals including iron. As the flakes are usually pounded using an iron mortar and pestle, the process boosts the iron content. 
                         Split Moong Dal is a type of Lentil ,specially used in India with rice or roti. Split Moong dal is prepared from mung beans only. The outer skin is removed and splited. It makes this lentil yellow in color.Split Mung Beans are a traditional ingredient of Indian cooking, often used in curries. It cooks  fast as in 1-2 whistle in a pressure cooker.

       I tried this recipe first time as it is rich in iron .My husband liked it very much and so did my kids.Thought of posting it in my blog. Here goes below the details on my healthy dish.

Ingredients:

• Poha 2 cups(beaten rice)
• Moong dal 1/4 cup(split yellow gram)
• 1/4 cup finely chopped methi leaves(you may use spinach )
• 1 tbspn of finely chopped coriander
• 3 to 4 green chillies
• Ginger 3 to 4 small pieces
• 1/4 Tspn of sugar
• 2 Tspn of lemon juice
• Salt to taste
• 3 to 4 Tspn of oil

Procedure

• Soak the moong dal in water for at least an hour.Then drain it and keep aside.
• Soak rice flakes in water for just 2 to 5 mins ,drain the water from it(squeeze the extra water by pressing (I used thick rice flakes)
• Mix all ingredients i.e green chilies,moong dal, ginger,rice flakes in a bowl.Grind into coarse paste (I prefer grinding moong dal first,then add poha and  other ingredients).
• Transfer the mixture into another bowl add methi leaves( u can use spinach instead of methi) chopped coriander,sugar,salt,lemon juice and mix well.
• Now divide the dough into equal portions and shape into round balls,and flatten it between your palms.
• Heat a non stick pan,use 1 or2 spn s of oil and cook 4 To 5 cutlets,till they turn golden colour both sides .
• Repeat the process to make another batch.
• Serve hot with tomato ketchup or  any chutney of your choice.

Spicy Lentils stuffed brinjal

This style of stuffed brinjal is very delicious in taste.I tried all types of stuffed brinjal but, i like this admist all.It gives unique taste with three varieties of dals(lentils).I came across this dish during  my visit to sis in Summer..So, I tried it once and here goes one of the tastiest recipe.

INGREDIENTS::

1. Brinjal 2 lbs
2. Tomato half 
3. One onion
4. Ginger and garlic(2 pods of garlic and  2 small pieces of ginger.)
5. Daniya 1 Tspn
6. Chana dal 2 tbspns
7. Urad dal 2 tbspn
8. Toor dal 2 tbspns
9. Red chillies 3
10. Curry leaves 2 strings
11. Turmeric1 Tspn
12. Salt to taste
13. Oil as needed 

Preparation :

For this curry I prefer small green brinjal.Cut brinjal as shown in the pic without discarding the stem.You  can cut it as a plus at the base till the stem ensuring that the brinjal doesn't disintegrate. Meanwhile prepare the onion and ginger garlic paste. (Use 1/2 onion for the paste)

)

For stuffing::

Dry roast urad dal,chana dal toor dal,curry leaves,coriander seeds,red chillies into powder.The powder need not to be very fine.Then after keep aside.Mix onion ginger garlic paste with the dry roast powder.Slowly stuff this masala paste in  brinjal.Keep aside left over masala paste for the curry.

Procedure::

1. Heat oil in a pan, when it is hot add chopped onions,when they r transparent  add  left over masala paste and sauté well for3 to5 mins
2. When the masala is well fried add  chopped tomatos (this is optional) and fry well until they are soft.
3. Now slowly add stuffed brinjal to this masala paste.Saute few mins then add  2 cups of water(depends how much soft is brinjal and the amount of gravy we prefer.)
4. Cook around 20 to 25 mins  in a medium frame until brinjal is soft  and it should completely absorb the masala.
5. Remove the lid and mix it slowly.Now the curry is almost ready.Sprinkle some coriander leaves on top of it.We can have with rice and chapathi too.
   

Mushroom Masala fry

Ingredients::

1. Onion 1 finely chopped
2. Whole garam masala (dalchin,lavang elachi each 3)
3. Coriander powder 1 tspn
4. Cumin powder 1/2 tspn
5. coriander leaves hand ful
6. Garlic 4 pods
7. Ginger garlic paste 1 tspn
8. Lemon juice 1 tspn
9. Mushroom 1 pound
10. Pepper corns 2 tspns
11. Jeera 1 tspn
12. Curry leaves 1 string
13. Red chilli powder 1 tspn
14. Tomato 1  medium size finely chopped
15. Salt to taste
16. Turmeric 1/2 tspn
17. Oil  2 tbspns
18. Butter 1 tbspn

Procedure::

1. Heat oil in a pan.Add whole garam masala ,cumin seeds, when they crackle add chopped onions.
2. When onoions almost turn brown add ginger garlic paste fry few mins then add salt and turmeric.
3. Add chopped tomatos fry few mins,until tomatos are well cooked and oil oozes out from the tomatos.
4. Add mushrooms  and cook till they are soft.(add very little water to cook mushrooms,it takes around 5 to 10 mins)
5. Heat another pan add 2 tbspn of butter,crushed garlic,pepper,jeera (i crush jeera garlic and pepper),then add  jeera powder,daniya powder,chilli powder,coriander leaves.
6. Now add Mushrooms, to this pan and mix it well.Fry well until the mushrooms absorbs masala,and the water completely should evoporate.It takes around 5 to 10 mins.Lastly you can pour lemon juice on top of it.(we can do it when we off the stove)Yummy mushroom masala is ready .We can have with rice and chapathi.

Gobi Manchurian

Ingredients:

1. Cauliflower  1 small size
2. Onion 1 finely chopped
3. Garlic 5  to 6 pods finely chopped
4. Spring onions 4  finely chopped
5. Chilli tomato sauce 4 tspns
6. Soya sauce 2 to 3 tspns
7. Pepper powder 2 tspns
8. Salt to taste
9. Maida or all purpose flour 2 tbspns
10. Corn flour 2 tbspns
11. Baking soda 1 or 2 pinch
12. Oil    As needed

Preparation:

                  Prepare a batter with corn flour,maida and baking soda.It should be thick enough to coat the cauliflower.

Procedure::

1. Wash the cauliflower florets and immerse in hot boiling water for 5  to 10 mins.After that take out the florets and drain it .
2. Slowly dip the well drained florets in the batter or we can mix all in it.Deep fry until crispy and keep aside. 
3. Take another wide pan add 2 to 3 tbspn of oil and add chopped garlic.Stir few mins then add finely chopped onions,fry till they are golden brown.Add both soya,tomato chilli sauces,salt,pepper powder and mix well.If you doesn't want too much  dry You may take 1/2 cup of water and add 2 tspns  of corn flour, mix it well.Add this to the pan.
4. Now add deep fried cauliflower florets,mix well evenly.Lastly we can add finely chopped spring onions and mix well for 1 or 2 mins.That's all yummy gobi manchurian is ready.

Kobbari annam(coconut rice) with brinjal gasgasalu(poppy seeds)curry

Kobbari annam
 Ingredients:
1.Rice2 cups
2.coconut milk4 cups
3.Whole garam masala(lavang ,dalchin,Eliachi each 2 count)
4. Ginger garlic paste1 Tspn
5.Oil 1 Tspn,ghee 1 Tspn 
6.one bay leaf
Procedure:
1. Heat oil in a pan,add whole garam masala, bay leaf fry few mins then add ginger garlic paste.
2.Now add rice (soaked for at least half hr and drained),mix it well
3.Now add coconut milk to the pan,adjust the salt according to your taste.
4.I usually cook in a rice cooker,so I transfer everything in the rice cooker .
5.After half an hr yummy kobbari annam is ready.

Brinjal(vankai)gasgasalu curry

Ingredients:
1.Brinjal 4 to 5 count (medium size purple )
2. Mustard seeds 1/2
3. Jeera 1/2 Tspn
4.oil 2 tbspns
5.Ginger garlic paste 1 Tspn
6.chilli powde 1 Tspn
7.coriander powder 1 Tspn 
8. Salt to taste
9.Tamarind extract(lemon size tamarind soaked in water and take out the pulp)
9.jaggary 11/2 tbspn

For grinding: Roast fenugreek seeds or methi(less than1/4 Tspn),cumin1/4 Tspn ,gasgasalu 3 tbspns ,grind fenugreek,cumin seeds  first into fine powder,then do gasgasalu paste (soak gasgasalu 10 mins in water before grinding)

Procedure:

1.Heat 1 tbspn of oil in a pan.When it is hot add sliced brinjal pieces fry until they well fried on both sides.Remove from the pan and keep aside.
2.Now add  remaining oil when it is hot add mustard seeds,jeera when they start splutter  add ginger garlic paste.
3.Fry well,then add chilli powder,turmeric,Daniya powder and roasted methi and cumin powder,fry for 3 to 5 mins then add 11/2 cups of water and let it boil.
4.when the water boils add gasgasalu paste,tamarind extract,jaggary and let it cook for few mins.
5.Now it's time to add roasted brinjal pieces to the gravy.cover with a lid.Slowly let it cook in the gravy around 20to 30mins in medium to slow flame.,so that brinjal absorbs the masala well.Make sure gravy should not burn in the bottom.Yummy curry is ready.Have it with kobbari annam or white rice.

Rajma Masala

Ingredients:
1.Rajma 1 cup
2. Big onion
3.small tomatos 2
4.ginger garlic paste 1 Tspn
5. Daniya powder 1 Tspn
6.jeera powder 1/2 Tspn
7.Garam masala 1/4 Tspn
8.chillipowder 1 Tspn
9.green chillies 2 count
10.Rajma masala store bought1 tspn(optional)
11. Oil 2 tbspns
12.salt to taste
Preparation:
              Soak Rajma over night and pressure cook with 3 to 4 cups of water for 4 to 5 whistles.

Procedure:

1.Heat oil in a pan.when the oil is hot add chopped onions fry well until onions turn golden brown.
2.Add ginger garlic paste fry few more minutes,then add tomato purée,fry well until the raw smell goes off.
3.Now add Daniya ,jeera,chilli powder ,a bit garam masala,salt.Fry well around 5 to 10 mins.You may add store bought Rajma masala now if u want (optional)
4.Add cooked Rajma to the masala and mix well.You can add water to the masala mix(the water which we used for cooking raja)
5. Cover the lid and cook for 15 to 20 mins in slow to medium on stove.
6. Remove the lid mix well.yummy Rajma ready now.Have it with rice and roti.

Aloo (potato)Gobi(cauliflower)mixed paratha

Ingredients:
1.wheat flour 2 cups
2.salt to taste
3.oil
4.potatos 2 count
5.cauliflower ( I use half of the cauliflower)
Preparation: prepare soft dough by adding little bit of  salt and 1 spn of oil to the flour 
For Aaloo gobi stuffing: microwave aloo for about 5 to 8 mins and cut into small pieces.cut gobi into very small pieces and microwave around 5 mins.
Procedure:

1. Heat oil in pan add jeera, green chillies,onions, ginger everything finely chopped.
2.Now add potatos ,gobi pieces and fry well.Add turmeric,salt,chilli powder (optional).Cover with a lid for about 5 to 10 mins in medium flame(watch out or else the fry may burn)
3. Now the stuffing is almost ready.
Procedure how to prepare paratha:
1.Take small amount of dough(big lemon size) and make into round balls.
2.Flatten the middle and stuff small amount of curry and cover the stuffing by pressing the edges of the circle.
3. Now heat a frying pan place the circled paratha for few seconds we can see the brown spots then turn other side for few seconds and add little of butter or oil.
4. Follow the same for all parathas.Serve hot with curd and pickle.

Batani (vatana) curry(white dried peas)

Whole yellow peas are part of the legume family.Yellow  vatana are dried light colored whole peas.These small round dried peas are hard and need to be soaked for few hours to reduce the cooking time.Here iam going to share my mom recipe which is very easy and tasty.It is very tasty recipe can be cooked with few ingredients.

Ingredients:

1. Batani or vatana 2 cups
2. Onion 1 big
3. green chilli 3 
4. ginger& garlic crushed 2tbspn(or) 1 tbspn ginger garlic paste
5. chilli powder 1 tspn
6. turmeric powder 1/4 tspn
7. mustard 1/4 tspn
8. jeera 1/4 tspn
9. garam masala 1 tspn
10. chat masala 1/4 tspn optional

Preparation
Soak batani whole night or atleast 5 to 6 hrs.You can cook in a pressure cooker for atleast 1 whistle.I usually cook in a open pan.Some times it will be mashy if we cook in a cooker.If Iam in rush, will cook batani in a cooker.Usually I switch of the cooker before it blows the whistle.( when it just gives beep sound)

procedure:

1. Heat oil in a pan.Add mustard,jeera followed by chopped onions,green chilli.Fry few secs then add crushed ginger&garlic, fry until onions turn golden brown.
2. Add  batani directly to the pan( if you soak it overnight,drain  it and keep water aside )Add chilli powder ,turmeric,salt fry few more mins.
3. Add enough soaked water for the gravy and cover the lid,you can add chat masala if u want  nice flavor.
4. cover with a lid until batani is well cooked.This takes around 30 mins.
5. Remember if you cook batani in a cooker it takes around 10 to 15 mins to prepare the whole curry.
6. Now  when the curry is almost ready add 1 tspn of garam masala.( key ingredient) 
7. Garnish with coriander leaves and serve hot with chapathi,roti,Nan. simply it goes well with rice too.You can sprinkle very finely chopped onions on top of it.

DALMA( orissa special)

Ingredients:
1.Toor dal 3/4 cup
2.chana dal 1/4cup
3.brinjal 2 count
3. One plaintain(raw banana or aaratikai)
4. Two potatoes 
5. Drumsticks 6 count( finger size length )
6. Paraval 6 count
For seasoning:fenugreek seeds, jeera,sahjeera,mustard seeds,oil,

For garnish:dry roast jeera,red chillies and make it fine powder.

Procedure:

1. Soak toor dal and chana dal for half an hr in water.
2. Add all the above vegetables mentioned above.
3.Now add turmeric powder and cook in a cooker for 2 whistles .(You may use5 cups of water for cooking)
4.Now season with above ingredients.You can use ghee for tadka for more tasty instead of oil.
5. Garnish with above mentioned ingredients.Dalma is ready now.You can have it with rice or chapathi .

Beans potato fry

This is a simple curry not very special  but yet tastes declicious.My kids love it,so i cook often as it is very easy to cook.
Ingredients:
1.Beans 
2.Potatos
3.Ginger garlic crushed
4.Red chillis
5.Jeera 1 tspn
6.Oil 
7.Salt to taste
Procedure:

1.Heat oil in a pan and when the oil is hot add cumin seeds and red chillies ,when  jeera fries well add cut onions and crushed ginger garlic.
2.When onion changes the color add  cut beans and potatoes .
3. Now add turmeric and salt cover with lid, cook for 5to 10 mins in a medium frame.
4.Remove the lid and fry until beans and potatoes are well cooked.
5. Add a bit of chilli powder if u want it more spicy.Fry is ready now you can have it with rice or chapathi.

Dahi (curd)Bendi

Ingredients:
1.Bendi or okra 1 lb ( 200g)
2. Curd 1 cup
3. One big onion
4. Chilli powder 1 spn
5.Daniya powder 1 tspn, jeera powder 1/2 Tspn.
6.Jeera 1 Tspn.
8. Tomato 1 count
9.Salt to taste.
Procedure:

1.Heat oil in a pan.Add jeera,when it splutters add cut onions.
2. I prefer adding 1/2 spn of grated or ginger cut into very small pieces to the pan.(optional)Stir fry onions till golden brown.Then add jeera,Daniya,chilli,turmeric powders .
3.Now add Bendi (I remove top and tail to the bendi).Mix and fry well for 3 to 5 mins.
4.Add tomato pieces and curd to the masala.cover with lid and cook well until Bendi is soft.
5.cook around 10 to 15 mins then our curry almost ready. Garnish with coriander leaves.Serve hot with chapathi or rice.

Mutter(peas) paneer

Ingredients:
1.paneer1lb(220 g)
2.green peas 1cup
3.one large onion
4. Ginger&garlic paste 1tspn
5.chilli powder 1tspn
6.Daniya powder1 tspn, jeera powder 1/2 tspn
7.one tomato make it into fine paste
8.whole garam masala (lavang,dalchin,cardamom each 3 count)
9. One Tspn of fresh cream.(optional)
Preparation:Grind onion into fine paste. Then grind tomato into fine paste.
Procedure:

1.Heat oil in a pan.Stir fry frozen fried paneer for 2 to 3 mins.
2.Remove the paneer from the pan then add whole garam masala to the oil.
3.Now add onion paste to the pan fry fry until oil oozes out from the pan.
4.Add ginger garlic paste fry few more mins,then add tomato paste or store bought tomato purée to the pan.
5.Fry until raw tomato smell disappears.
6.We now add Daniya,jeera,chilli powder,little bit garam masala to the pan.Fry few mins..This takes around 4to 5 mins.
7.Its now time to add green peas to the pan, mix it well then Add 1 or 2 cups of water to the pan.
8. I usually add frozen peas, so I prefer adding after the gravy cooks well.
9.When the gravy is almost boiling add fried paneer cook for 5 to 10 mins.Now we can add fresh cream to the curry(optional)
10.Curry is ready now. Sprinkle some coriander leaves on top of it.serve with rice or roti. 

Parval Aloo curry( potols potato curry)

Parwal or potols is pretty famous vegetable in eastern part of India.This vegetable looks like Tindora but very different in taste.It can be prepared in many ways.My mom cooks parwal fry and parwal curry in a very easy methods.This is pretty common vegetable in orissa and bengal states of India.During my childhood days when were visiting grand parents home ( Bubaneswar)we used to eat this vegetable a lot.Coming to this today's recipe is little different version compared to what my mom used to cook.This is my husband's recipe which he learnt from my mother in law.Here goes yummy and tasty parwal curry.

Ingredients:

• paraval 1lb( nearly 1/2 kg)
•  Aloo(potato) 3 to 4 count
•  One big onion
• Tomato 1 big
• Ginger garlic paste 1 tspn
• Jeera 1/2 tspn
• chilli powder 1 tspn
• Turmeric powder 1/4 tspn
• Garam masala 1/4 tspn
• coriander powder 1/2 tspn
• cumin powder 1/4 tspn
• Poppy seeds 1/2 tspn
• 1 bay leaf
• Mustard oil or vegetable oil 3 to 4 tbspns
• Grated coconut 2 tbspn( optional)
• salt to taste

Preparation

Make a paste of  one onion and  Blend tomato separately into fine paste.Get ready the paste with grated coconut,poppyseeds and keep aside.

Procedure:

• Cut Paraval and  potato into big pieces and marinate with salt and turmeric powder just 2 to 3 mins. keep aside.
• Heat oil in a pan just 2 to 3 tb spn of oil,when hot  fry potato and parval pieces until little brown.This takes around 5 to 8 mins keep aside.
• In the same pan,add little oil, bay leaf, jeera( 1/4 tspn) a pinch of sugar  then add onion paste,after a min add ginger garlic paste.Fry few mins until the raw smell goes off. 
• Now add tomato paste,chilli powder,turmeric powder, coriander powder,cumin powder,garam masala.Fry well until oil oozes out of the  masala.
• Add fried potato and Parval pieces to this masala paste.Fry few mins then add 1 to 2 cups of water depends upon how much thick gravy we prefer.Finally add coconut poppyseeds paste.Then cover it until it is well cooked.
• This takes around 15 to 20 mins.Now the curry is almost ready.Adding coconut is optional.You may add poppy seeds with onions and blend it.
• Yummy curry is ready to eat! Enjoy  with rice or roti.

Vankai(Brinjal)Junugulu curry

Ingredients:
1.Junugulu1 cup
2. Brinjal 4 to 5 count
3.green chillies 2 to 3
4.crushed ginger and garlic 1 Tspn.
5. Garam masala1 Tspn
6.Onion 1 count
7.mustard seeds,jeera each 1/2 Tspn.
8. Oil and salt  
Let me give a pic of junugulu as most of the don't know it I guess.

Preparation: First fry junugulu in a cooker for few mins.It takes around 3 to 5 mins to get nice aroma.Then cook junugulu in that cooker by adding little water. We can cook until it is 60 to 70%cooked. Then drain the water from junugulu and keep aside.
Procedure:

1.Heat oil in a pan.Add jeera and mustard seeds.when it splutters add onions and green chillis.
2.when onions almost frying add crushed ginger and garlic.
3.Fry few mins then add brinjal pieces then salt chilli powder, little turmeric.
4.when brinjal is little soft add junugulu to the curry.
6. Fry few mins then add water which we use to cook junugulu.This makes 
the curry more tasty.
7.It takes around 10  to 15 mins.when almost both cooked we can add garam masala to the curry.
8.After 1 to 2 mins off the stove and garnish with corrinder leaves.Delicious curry iS ready

Palak Paneer

Ingredients:
1. Fresh palak(spinach) 1 bunch
2.Paneer 200 gms
3.Onion 1 count
4.Green chillis-4
5.Ginger garlic paste 1 tspn
6.Whole garam masala( lavang, Dalchin,cardomom,pepper each 3 count),bay leaves
7.Jeera powder 1/2 tspn
8.Dhaniya powder 1 tspn
9.Chilli powder 1/2 tspn.
10.oil
11.salt
For making palak puree: Cook palak in boiling water until it is soft.This takes around 5 to 10 mins.Then drain the water from the palak and put aside.When it is almost cool grind it to a fine paste.Now the puree is ready.

Procedure:
1.First fry the paneer in a pan till it is brown.I usually bring swad frozen fried paneer.I take outside 2 hrs before cooking,and just fry for 1 to 2 mins in a pan to get rid off the raw smell.
2.Take out the paneer from the pan and add all whole garam masala to it,then slowly add cut onion and green chillies.
3. When onions almost fried add ginger garlic paste.Now we can add jeera,Daniya and chilli powder.
4. We can add palak purée to the masala and cook around 5 to 10 mins.Add one cup of water to the purée.We can add water depends upon the consistency how thick the gravy we prefer.
5.when the palak is cooking I add fried paneer to the mixture and cook around 5 to 10 mins.
6. Delicious palak paneer is now ready.We Can eat with rice or roti.