Cheese Panneer Roll

Ingredients :

Maida flour - 250g
Grated Paneer- 100g
Cheese - 4 tea spoon
Butter - 4 tea spoon
Cooking Oil - 4-5 table spoon
Salt to taste

Method of Preparation :

Mix Maida flour, Chesse, Butter and Salt together. Make it into medium size pooris. Take a plate of grated  Paneer and roll the pooris on it. Now the pooris are covered with grated  Paneer, cut them into small pieces.  Now deep fry them in oil and serve hot.

Best serve with Tomato sauce or Green Chutney :)

Yummy Tomato Chutney !!

Ingredients:

Tomato - 250g

Onion - 3 (finely chopped)

Green chilly - 4 (finely chopped)

Turmeric powder - ½ tea spoon

Red chilly powder - 1 table spoon

Urud dhal - 1 tea spoon

Black Mustard - 1 tea spoon

Oil - 2 or 3 table spoon

Salt for taste

Curry leaf for Garnishing

Method for preparation:

Wash 250g of tomato and grind it to a fine paste. Now heat the kadai, add 2 table spoon of oil in it. Once the oil is heated add urud dhal, black mustard, curry leaf in it. Once the dhal turned to a golden brown color, add finely chopped onions and chilly and cook it for 2-3 minutes. Now add the tomato paste to the mixture and cover with a lid, leave it for 5 minutes to cook. Now Tomato Chutney is hot and ready to serve. 

Tip:

This can be served with Idly, Dosa, Chapatti and also with Rice.

Vadai Curry !!

Ingredients:

Bengal Gram - 250g

Fennel Seed - 2 or 3 tea spoon

Oil - 500ml

Onion - 1 Big (sliced)

Tomato - 1 Big (sliced)

Coriander leaf - 1 cup (finely chopped)

Coriander powder - 2 table spoon

Turmeric powder - ½ tea spoon

Red chilly powder - 1 tea spoon

Green chilly - 4 nos.

Ginger - Small piece

Bay leaf - 1

Cinnamon stick-1 small piece

Cloves- 1

Salt for Taste.

Water for boiling

Method of Preparation:

Soak Bengal gram in water for 1hour, now drain the water add fennel seed, 1 tea spoon salt and grind it to prepare vadai. Heat the oil in a kadai for deep fry, prepare vadai and keep it aside.

Now take another kadai, heat 2-3 table spoon of oil. Once oil is heated, add smashed chilly and ginger, fry it. Add cinnamon stick, cloves, bay leaf and stir the mixture for few minutes. Add the sliced onion, tomato and cook well until the onion turns to golden brown. Add Turmeric powder, chilly powder, coriander powder, finely chopped coriander leaf, salt for taste, stir for few seconds untill its turnes to a fine curry. Add the vadais to it, pour 2 cups of water and cover the pan with a lid, leave this for 10mins in low flame. Now the vadai will get nicely blended with the curry. Now the Vadai Curry is hot and ready to serve. This can be served for 4 persons.

Tips:

Vadai Curry can be served with Dosa and Idly and it makes a great taste.

Egg Fried Rice

Ingredients:
Steamed Rice-1 bowl
Half boiled Vegetables-1/2 Cup (carrot,cabbage,beans)
Egg-1 Nos.
Cooking Oil-2 table spoon
Spring Onion- For garnish
Pepper-2 table spoon
Soya sauce-1 tea spoon
Salt- For taste.

Method of Preparation:
Heat oil for a minute in low flame. Add egg, stir it for few seconds, add boiled vegetables in it and stir continuously. Now add soya sauce, salt for taste and cook for few minutes.Add a bowl of steamed rice and mix well. Finally sprinkle the spring onion and serve hot.

Tips:
Can serve with Tomato sauce & Chilly sauce
Can add some Green pepper (capsicum)
Add black pepper if needed.

Bitter Guord(Pagarkai) Salad

Ingredients:
Bitter Guord - 1/2 kg
Onion - 3(sliced)
Tomato - 1(sliced)
Turmeric powder - 1/2 tea spoon
Lemon Juice - 1 tea spoon
Pepper - 1/2 tea spoon
Green Chiili - 4(finely chopped)
Salt for Taste
Oil for deep fry

Method of Preparation:
Add tumeric powder and salt to a bowl of water. Soak the sliced Bitter Guord for 20 mins, drain it. Deep fry the Bitter Guord in oil and keep it aside. Now heat 2 or 3 tea spoon of oil to a pan, add sliced onion, green chilli and tomato, fry it untill they become brown. Now add the fried Bitter Guord to it and cook for 2 mins. Now add lemon juice adn sprinkle some pepper and serve. This can be served for 4-5 persons.

Tips:
Add little salt to the onion to cook it faster then an usual time.