STUFFED PANEER AND PEAS MINI PARATHAS

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INGREDIENTS FOR STUFFING

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• Grated paneer (cottage cheese) - 100 g
• Boiled green peas – 30 gm
• 1 medium size onion chopped
• Finely chopped coriander leaves – 20 gm
• Grated ginger – 5 gm
• Chopped green chilies – 10 gm
• Red chili powder – 1 tsp
• Garam masala powder – 1 tsp 
• Cumin powder – 1 tbsp
• Chaat masala – 1 tsp
• Salt to taste

INGREDIENTS
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• Wheat flour - 200 gm
• 1 pinch of salt
• Water as required 
• Butter or ghee for toast parathas

PROCESS
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• In a large bowl, take wheat flour and 1 pinch of salt; add water gradually to knead dough medium tight.
• Cover dough for 15 minutes with wet cloth. Keep aside.
• In a pan heat 1 tbsp ghee or butter, add mashed peas and paneer 
• Combine all powdered spices and salt with 3 tbsp water and pour into pan, stir constantly until dry
• Add onion, chilies and coriander leaves, transfer into a bowl
• Divide dough into small balls of 70 gm each
• Stuff the mixture in the dough.
• Make stuffed balls
• Preheat the Microwave Oven on medium mode.
• Roll the balls into parathas with a rolling pin and place on a tray.
• Spread ghee or butter on each paratha
• Shift into Microwave oven
• Turn it after 3 minutes to get golden brown paratha
• Repeat the procedure 
• Serve hot parathas with curd and your favorite chutney or pickle.

STUFFED PANEER AND PEAS MINI PARATHAS

PREPARATION TIME - 15 MINUTES
COOKING TIME - 10 MINUTES
SERVE FOR - 2

CHICKEN IN SINGAPORE STYLE

INGREDIENTS
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• Chicken breast – 6 pieces ( 50 gm each)
• Baby onions – 10 
• Coconut milk – ½ cup
• Soya sauce – 2 tsp
• Black pepper powder – 1 tbsp
• Cinnamon powder – 1 tsp
• Fennel powder – 1 tsp
• Lime juice – 2 tbsp
• Soybean oil – 1 small cup
• Salt to taste

PROCESS
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• Marinate chicken breast with salt and 1 tbsp oil for 2 hours
• On a frying pan, heat oil, add the breast pieces and fry both sides until tender
• Transfer into a plate. In the rest of oil, add whole baby onions , cover the pan and simmer
• Add coconut milk and chicken breasts , add soya sauce and salt
• Cook until onions become soft
• Add powder spices and lemon juice
• Serve steamed rice or Chinese fried rice

SINGAPORE CHICKEN

PREPARATION TIME - 20 MINUTES
COOKING TIME - 40 MINUTES
SERVE FOR - 2

INGREDIENTS OF ALL RECIPE'S

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KNOW YOUR INGREDIENTS
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Cloves
(Laung)

Cumins Seeds
(Sabut Jeera)

Fenugreek Seeds
(Methi Dana) 

Red Chilli Powder
(Lal Mirch Powder)

Beans Sprouts
(Sem Ankurit)

Lemongrass
(Ek prakaar ka paudha)

 Turmeric Powder
(Haldi)

Basil Leaves
(Tulsi ke Patte)

Rocket Leaves
(Taramira ke Patte)

Dried Mango
(Amchur)

Lettuce Leaves
(Salad ke Patte)

Dried Fenugreek Leaves
(Kasuri Methi)

Mace
(Javitri)

Mint Leaves
(Pudina)

Parsley Leaves
(Ajavaayan pattiyaan)

Peppercorns
(Sabut Kali Mirch)

Saffron
(Kesar)

Ground Coriander Seed
(Dhania Powder)

AMRITSARI FISH

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Amritsari fish belongs to the popular Punjabi cuisine. This delicious Amritsar street food is made with crispy batter fried fish. It is served as a starter in restaurants. Fish fillets are marinated in spices and then fried deeply.

INGREDIENTS
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• Fish fillets - 8
• Gram flour - 200 gm
• Garlic paste - 1 tbsp
• Ginger paste - 1 tbsp
• Carom seeds (ajwain) - 1 tsp
• Red chili powder - 1 tbsp
• Lemon juice - 1 tbsp
• Beaten eggs – 2
• Sour curd – 2 tbsp (beaten)
• Oil for deep-frying
• Salt to taste

PROCESS
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• Clean fish fillets and marinate with ginger & garlic paste, chili powder, lemon juice and salt for 15 minutes
• In a bowl combine gram flour, carom seeds, egg , beaten curd, water and salt
• Marinate fish fillets and place all in an oven proof plate 
• Apply little bit of oil and keep in microwave oven for 5 minutes in high
• Turn and again add oil and keep for 3 to 4 minutes
• Sprinkle chaat masala, lemon wedges. Serve hot.

AMRITSARI FISH

PREPARATION TIME - 45 MINUTES
COOKING TIME - 15 MINUTES
SERVE FOR - 4

DOUBLE - LAYERED CHOCOLATE TRUFFLE CAKE

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It is a double layered chocolate cake. Dark chocolate layer and white chocolate layer make it a perfect for kids and chocolate lovers as well as presentable dessert for guest table.  It is a moist cake preferably served in room temperature so the sugar syrup can maintain its thickness.  This is an excellent recipe for home made chocolate moist cake. Research says that the chocolate reduces the risk of heart attack specially women. It is also good for skin and prevents the risk of cancer. Doctors are suggesting to take 45 to 50 gm chocolate in a week.

INGREDIENTS FOR CAKE
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• All purpose flour – 2 cups
• Melted butter – ½ cup
• Egg – 3
• Coco powder – ½ cup
• Warm milk – ½ cup
• Baking soda – 1 pinch

INGREDIENTS FOR FIRST LAYER
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• Dark chocolate bar – 1 ( 50 gm)
• Fresh cream – ½ cup

INGREDIENTS FOR SECOND LAYER
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• White chocolate bar – 1 (50 gm)
• Fresh cream – ½ cup

INGREDIENTS FOR SYRUP
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• Sugar – 1 large cup
• Water – 1 large cup
• Vanilla essence – 1 tsp

PROCESS FOR CAKE
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• Strain flour and add butter, beat well
• Add milk and again beat well so that no lump form
• Mix coco powder with eggs and beat till the mixture becomes fluffy
• Add baking soda with flour and add egg mixture
• Pour the mixture in a blender or you can use a hand blender also
• Keep the mixture in microwave oven in high for 6 to 8 minutes
• Use a oven proof bowl and grease it with butter

PROCESS FOR LAYER
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• Break dark chocolate bar and transfer to oven for 5 to 10 seconds
• Mix cream with melted chocolate
• Keep aside
• Follow the same process for second white chocolate layer

PROCESS FOR SYRUP
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• In a sauce pan add water and sugar and bring to boil
• Slowly the sugar with melt in water
• When water reduces and becomes ¼ , take away from oven
• Add vanilla essence

PROCESS FOR PRESENTATION
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• Cut the cake horizontally into three equal parts.
• Spared dark chocolate layer on one part
•  Spared white chocolate layer on the another part
• Joint all the parts together and  penetrate a fork repeatedly  in the cake so the sugar syrup mixture easily goes inside the cake
• pour sugar syrup on the cake
• Keep the cake in the room temperature for half an hour so the moister goes inside
• Now serve it

CHOCOLATE TRUFFLE CAKE

PREPARATION TIME - 10 MINUTES
COOKING TIME - 5 MINUTES
SERVE FOR - 4

TAMARIND RICE WITH RAITA

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This is a south Indian rice recipe, prepared with tamarind used in Indian cuisine mostly. Fine aromas of some Indian spices give it a flavorful and delicious taste. Try it at home and surly make raita to serve with it. Raita is also a popular side dish. It has the goodness of curd. This rice dish is enriched with vitamin C.

INGREDIENTS
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• Fine grain rice – 500 gm
• Tamarind Pulp – 1 large cup
• Sesame seeds – 2 tbsp
• Coriander seeds - 2 tsp
• Whole dry red chili – 5
• Channa dal (gram) – ½ cup
• Peanut  - 25 gm
• Curry leaves – 2 tbsp
• Turmeric powder – 1 tbsp
• Salt to taste
• Sesame oil – 4 tbsp

INGREDIENTS FOR TAMPERING
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• Mustard seeds – 1 tbsp
• Fenugreek seeds – 1 tsp
• Curry leaves – 2 tbsp
• Dry red chili – 3 or 4

PROCESS
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• Sock rice for half an hour, cook it little hard and  keep aside
• Dry roast coriander seeds and red chili, grind to make powder
• Dry roast sesame seeds and grind
• In a frying pan heat 2 tbsp sesame oil
• Add all the ingredients of tampering
• When crackling sound of mustard comes out add gram and peanuts
• Cook for few minutes
• Add salt and tamarind pulp with little water
• Mix well and simmer the gas
• Cook for 5 to 10 minutes
• In an another frying heat rest of oil
• Add rice and salt mix well
• Sprinkle powdered spice and pour the gram mixture
• Mix well and cook for 5 minutes 

TAMARIND RICE

INGREDIENTS FOR RAITA
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• Sour curd – 100 gm
• Chopped cucumber – 5 tbsp
• Pani puri masala – 1 tbsp
• Red chili powder – 1 tsp
• Salt to taste
• Sugar - 3 tsp

PROCESS OF RAITA
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• Beat curd with salt and sugar
• Mix salt with cucumber and keep for 10 t0 15 minutes
• Water will comes out from cucumber
• Squeeze to remove water
• Add cucumber, pani puri masala and red chili powder
• Mix well, your Raita is ready to serve
• Serve the rice with Raita

RAITA

PREPARATION TIME - 10 MINUTES

COOKING TIME - 12 MINUTES

SERVE FOR - 4