Veggie Wrap

Mutter Paneer

Ingredients:

Peas (Mutter) - 2 cups

Paneer (cottage cheese cut in to cubes) - 1 cup

Onion (big one)- 1 

Tomato - 3

Ginger-Garlic Paste - 3 spoons

Jeera (cumin seeds) as needed

Garam Masala, Salt, Aamchur, Kichten King Vegetable Masala, red chilli powder, (haldi) Turmeric powder as per taste and needed.

Prep Time: 10 minutes

Cooking Time: 20-25 minutes

Servings: 5

Method: 

To salted water,add Paneer. Boil water until Paneer is soft to touch, then drain the excess water using a strainer.Leave the Paneer in teh strainer so that any remaining water will dribble out.

Add oil to a thick bottomed vessel and heat it. Add Jeera, to it and wait until it splutters. Then add, cut onion and ginger-garlic paste and saute until the onion turn translucent and the raw smell of ginger-garlic paste is gone. Now add the masalas, turmeric & chilli powder and saute for 10 secs. Add Peas to this mix and saute/cook in low flame until peas becomes soft to touch. Now add paneer, aamchur and salt. Stir and cook for 10 minutes at very low flame, then remove it from heat.

Garnish it with coriander to add aroma! Serve with hot chappathis or naans!!

Rajma

Rajma, is a Punjabi dish.More than famous it is one of their staple diet. It is very healthy food and is eaten with Chappathi/Naan/Roti.

Ingredients:

Rajma - 2cups
Garam Masala - 1ts
Aam Chur - 2ts/as per taste
Green Chillies - 7
Onion - 3/4
Tomatoes - 2 (roma)
Ginger-Garlic Paste - 2-3ts
Turmeric powder - 2ts

Tempering:
Cumin seeds - 1 ts

Salt to taste

Prep:
Soak Rajma overnight in water.

Cooking time 30 mins
Servings - 5

Procedure:
Pressure cook the soaked Rajma until it is well cooked (not smashed). Drain the water (save the water, it can used in the gravy later. Thus the goodness of Rajma is preserved and the water adds taste to the gravy) and keep rajma aside.

Heat oil in  wide bottomed pan and add cumin seeds to it. Let it splutter, then add cut green chillies and onion.    Saute until the onion starts to turn slight pink, then add ginger-garlic paste. And saute until the raw smell of garlic is gone and the onion turns translucent. Then add garam masala and 3ts of pressure cooked rajma. Saute until nice aroma rises, then add cut tomatoes, turmeric powder, 5ts of cooked rajma and saute. Add little bit of water  (use rajma water), so that tomato can cook easily. Once tomato is cooked well, add rest of the Rajma, aam chur, salt and saute for 2mins. (Make sure you don't smash rajma). Add water so that we have nice gravy. Close and cook for 44-5 mins in medium heat. Then switch off. Your yummy rajma is ready to be eaten with chappathi/naan.

Hint: to increase taste you can also add 1/2 ts of panipuri powder along with garam masala. Add enough aam chur so that u get a slight tangy taste.

Methi-Coriander Paratha

Methi (Fenugreek) is very rich in B12 and Vit D while, Coriander is rich in iron. Hence any snack made out of Methi and Coriander is very healthy food to have as it adds to daily nutrition supplement. It is very simple to make Methi-Coriander Paratha. They are generally had as lunch along with some sweets or as dinner along with a glass of milk or chaas (buttermilk).

Preparation time:30 mins
Servings: 3

Recipe:
Wheat flour - 2 cups
Fenugreek (Methi) leaves - 1 cup
Coriander leaves - 1 cup
Big Onion - 1/2
Green Chili - 4 (thai)
Ginger-Garlic Paste - 1 teaspoon
Garam Masala - 1/2 teaspoon
Aam chur - 1/2 teaspoon
Some cumin (Jeera) seeds, asafoetida, salt to taste

Take a bundle of fenugreek and coriander, cut out the roots and clean the leaves. Cut the leaves to small pieces.

Now add some oil to a deep bottomed pan. And add some cumin seeds and let it splutter. Add green chili, ginger - garlic paste and garam masala to it and let it cook until a nice aroma rises takes about 10secs). Now add onion to the mixture and saute until the onion turns translucent. Add the cut fenugreek and coriander leaves and saute for 1min.

Take 2 cups of wheat flour and add a pinch of asafoetida, aam chur, one spoon of oil and salt (to taste),Now add the above mixture to wheat flour and mix very well. Just sprinkle water to the flour as and when required and knead the flour until you a nice smooth dough like shown in the picture.

Now make small balls of dough and then flatten them to the size of a pancake (Tip: touch up with little amount of wheat flour to make the flattening easier).

Heat a flat bottomed pancake pan (girdle) and add a drop or two of oil to it and wait until the pan heats up. Now bake the flattened dough, by turning sides every 10 secs until the paratha is cooked.

Your yummy methi-coriander paratha is ready to be served along with some butter and raitha!! :D