Stir Fried Fenugreek ( Methi ) Leaves - ( with garlic and without spices ) Stir Fried Fenugreek ( Methi ) Leaves - ( with garlic and without spices ) Serves: 2 Preparation Time: 10 minutes Cooking Time: 10 minutes Ingredients 4 bunches methi leaves ( small leaves ) 15 - 20 cloves garlic, finely sliced 1 teaspoon cooking oil 1/4 teaspoon salt ( or to taste ) Method Wash and clean methi leaves. Heat oil in a pan. Add sliced garlic and fry on a low heat till light brown. Add methi leaves and salt to taste. Cover with a lid and cook on a low heat for 8 minutes or till the water dries up. Serve as a side dish with rice / roti / phulka.

Paneer Paratha, Gobi Paratha, Mooli Paratha & Aloo Paratha Paneer paratha Ingredients For Stuffing: Paneer - 75 gms Green chilli (chopped) - 3 Salt to taste Amchoor powder 5 gms Coriander leaves (chopped) - 5 gms Onion (chopped) - 1 Lemon juice - a few drops Oil - 50 ml ( for applying) For dough: Flour - 250 gms Water to knead Salt - a pinch Method Make a stiff dough with flour, water and salt. Divide it into equal balls (100 gms) and keep it aside. Mix the ingredients and then stuff it in the dough. Flatten it and then cook on a griddle. Apply ghee or oil on both the sides. Making sure that it has a nice brown colour. Serve with curd or butter. Gobi ( Cauliflower ) Paratha Ingredients Cauliflower (grated) - 50 gms Red chilli powder - 5 gms Salt to taste Coriander (chopped) - few sprigs Ginger (chopped) - 3 gms Jeera powder (roasted) -2 gms Green chilli (chopped) - 5 gms Method Mix all the above ingredients and stuff it in like in the above recipe. Cook on griddle with butter till golden brown and serve hot with curd or pickle. Mooli ( Radish ) Paratha Ingredients Radish (grated) - 50 gms Coriander (chopped) - few sprigs Green chilli (chopped) - 5 gms Salt to taste Red chilli powder - 5 gms Method Put salt in the grated radish and keep it for sometime. Then squeeze water out of it. Then mix all the ingredients. Stuff it in the dough. Then in the same way prepare a dough as above and do the stuffing and cook as above. Aloo paratha Ingredients Potatoes: 2 Green chilli (chopped): 3 Salt: to taste Amchoor powder: 5 gms Coriander (chopped): 5 gms Onion (chopped): 1 Lemon juice: a few drops Oil: 50 ml For dough: Flour: 250 gms Water: to knead Salt: a pinch Method Make a stiff dough with flour, water and salt. Divide it into equal balls and keep it aside. Meanwhile boil the potatoes, mash them, mix the rest of the ingredients and stuff the mixture in the dough. Roll out the stuffed dough and cook on a griddle. Apply oil on both the sides. Make sure the parathas get a nice brown colour. Serve with curd or butter. Recipe Credit - Chef O P Khantwal

Paneer Narangi Posted: 29 Jan 2010 03:38 AM PST Paneer Narangi Serves: 4 Ingredients Cottage cheese ( paneer ): 600 gm Tomato: 600 gm Cashew nut: 50 gm Ginger/garlic paste: 50 gm Coriander roots: 50 gm Green cardamom: 5-6 nos Clove: 2-3 nos. Black pepper: 5 gm 1 litre water Cream: 75 ml Mint: 2-3 sprigs Juice of one orange Salt: to taste Method For the sauce, cook the tomatoes, cashew nut with ginger garlic, coriander roots and whole spices in one litre of water. Cook for 20-25 minutes. The tomatoes will soften and spices will give out its flavours. Add the orange juice and reduce the content further by letting it on medium flame for 5 minutes. Remove the whole spices ( cardamom, clove and black pepper ) and blend the tomato orange sauce into smooth curry. Add mint for flavour. Adjust the seasoning with salt and finish off with cream. Add paneer at this stage and simmer for few minutes. Serve hot with phulkas or steamed rice.

Burmese Vegetable Curry ( Kaukswe ) Burmese Vegetable Curry ( Kaukswe ) Ingredients 20 g carrots 20 g French beans 20 g cauliflower 20 g broccoli 20 g baby corns 20 g mushrooms 40 g onion, chopped 10 g ginger - garlic paste 5 g red chilli paste 5 g Madras curry powder 50 ml coconut milk Salt to taste 2 ml lime juice 20 g oil 200 g steamed noodles ( for serving ) For the garnish: Fried onions, fried garlic, chopped coriander, chopped mint, fried noodles, chilli oil and spring onion leaves. Method Cut the carrots and beans in batons, cauliflower and broccoli in florets, mushrooms in quarters and baby corn in diamonds. Boil separately and set aside. Heat oil in a pan and add the chopped onions. Saute till translucent. Add the ginger - garlic paste, red chilli paste, Madras curry powder and saute well. Mix the vegetables and stir - fry. Add coconut milk and allow it to simmer for some time. Adjust the seasoning and put in a serving bowl. Garnish the curry with the above ingredients and serve with steamed noodles.