Try this healthy and yummy paratha, the best thing is it doesnt require too much of time to prepare this and not even much ingredients.







Ingredients:
100 gms Grated Paneer
Coriander leaves chopped fine
Salt, Red Chili powder, Turmeric powderand Garam masala as per taste
Butter / Oil for frying
Whole wheat flour (atta)

Method:

In a pan put paneer fry for a min on high flames reduce the heat and add red chilli powder, turmeric powder and Garam Masala powder and fry.
Finally add coriander leaves and fry till you can smell the garam masala fragrance.

Make dough out of whole wheat flour (atta), as with any paratha.

Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.

Fry on a pre-heated Tawa.

Turn it over and pour half tablespoon oil or butter.

Spread it on paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.

Cook on a low heat till golden brown.

Tastes yummy even without anything else.

Here is a quick to make and good to eat recipe of Egg Biryani. I have taken 6 eggs, if you like you may increase the quantity of eggs.

Egg Biryani

Basmati rice 2 cups
Water 3-1/2 cups
Eggs 6
Onion finely cut 1
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Biryani Masala powder 2 tsp
Red chilli powder 1 tsp.
Coriander powder 1 tsp.
Cinnamon sticks (thin) 3-4 (1/2 inch each)
Black Pepper powdered 1/2 tsp
Vegetable oil 4 tbsp.
Salt to taste
Chopped coriander leaves

Method:
1. Heat oil in a pan. Add Ginger-garlic paste, followed by Cinnamon sticks and Onion. Fry on a
medium flame, till onions change to a golden brown colour.
2. Add Biryani Masala powder and fry for a min.
3. Put red chilli powder and mix well.
4. Add rice, salt and water. Stir well. Cover it and cook until most of the water evaporates. Put off the gas while there is some moisture remaining in the rice. Gently, turn the rice upside down once.
5. Boil three eggs and slice them.
6. Beat the remaining three eggs in a bowl. Add salt and powdered pepper to it and beat again.
7. Heat oil in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into thin slices.
9. Slightly grease a heavy bottom vessel with some oil, Add a layer of boiled rice then a layer of scrambled eggs. Repeat a layer of rice and finally put the cut boiled eggs.
10. Add some coriander leaves and Cook for 2mins on slow flame. Mix it gently without crushing the rice.
11. Serve the rice hot.

Mushroom Magic

Recently I tried a new recipe, which to my surprise turned out to be good. I think, there is creativity in cooking also... so here comes my latest creation "Mushroom Magic".

Ingredients

Mushrooms 500gms.
Onions 2 nos
Whole red chillies 8-10
Garlic 2 flakes
Pepper 1/2 tsp
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Coriander seeds 1/4 tsp
Fresh cream 2 tbsp
Lemon juice 2tsp
Oil 2 tbsp
Salt to taste



Method :

1. Wash, clean and slice the Mushrooms. Boil the mushroom in 1cup water.
2. Slice the onions. Crush the Garlic
3. Grind and make powder of red chillies, cumin seeds,pepper and coriander seeds.
4. Heat Oil in a Kadai, saute onions and garlic on medium fire for a minute then add Red chillies, cumin seeds, coriander pepper powder and turmeric powder till you can smell the fragrance of the masala. Then add the sliced Mushrooms with the water.
5. Immediately add Lemon juice and salt to taste. Let it cook for a few mins.
6. Finally add the cream and stir well. Let it cook for 10 to 15 mins on slow fire.

Serve hot with Chapattis (Indian Bread), Puris, etc....

Chicken Tandoori...

Here's how you can make Chicken tandoori on stove-top. It comes out very well.


Ingredients:
Chicken (whole) 1 ( about 1-1/2 Kg)
Red chilly powder 1 tsp.
Garam Masala Powder 1 tsp.
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilly paste 1 tsp.
Yogurt (curd) 1/2 cup
Lemon juice 2 tbsp.
Salt to taste
Vegetable oil

Method:
1. Thoroughly clean the chicken. Slit it slightly with a knife.
2. Apply a mixture of red chilly powder, salt and lemon juice all over the body and marinate it for 30-45 minutes.
3. Churn the yogurt and add ginger, garlic and green chilly paste, garam masala and mix well.
4. Add yogurt mixture on chicken and toss until the mixture is adequately spread on all the pieces. Marinate it for 6-7 hours. I kept it overnight in fridge.
5. On a flat pan fry it on slow fire. Show all sides of chicken to pan on intervals of 2mins. After about 15mins of frying its done. If you like, you can squeeze some lemon juice on it.

Serve hot with rice.