Paneer Paratha

Paneer - 1 cup, grated

Onion - 1, diced

Green Chilli - 2, minced

Ginger - 1/2 tsp, grated

Ajwain - 1/4 tsp

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Amchur powder - 1 tsp

Garam Masala - 1 tsp

Cilantro

Salt

Chappatti Dough

In a bowl, add the grated Paneer along with diced Onion, minced Green Chillies, grated Ginger, Ajwain, Turmeric, Chilli Powder, Amchur powder, Garam Masala, Cilantro and required Salt. Mix well and keep aside.

​Take a lemon sized ball from the Chapatti Dough and spread it with your hands. Stuff the Dough with 1/4 cup of the stuffing mixture and seal the edges; shape the stuffed Dough into a ball. Spread the ball like a Chapatti making sure not to tear the Dough and spill the stuffing. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.

Place the rolled out Paratha on a hot tawa and allow cooking for 15 seconds. Flip the Paratha and let it cook for a few more seconds. Keep on flipping and cooking until all the Dough is completely done. Smear with Ghee on both the sides and remove form heat.

Serve hot Paratha with Pickle or Raita.

Uppuma

Uppuma is a common South Indian Breakfast cooked as a thick Porridge mostly with dry roasted Semolina. Various seasonings and Vegetables can be added during the cooking depending on individual preferences. Most common variations include following the below recipe with Samba Rawa, Corn meal, Aval and Semiya.

Ghee - 3 tbsp.

Rawa - 2 cup

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Channa Dhal - 1 tsp

Peanut - 1 tsp

Cashew - 1 tsp

Red Chilli - 2

Curry Leaves

Onion - 1, chopped

Green Chilli - 2, slit

Ginger – 1 tsp, grated

Tomato – 1 chopped

Salt

Lemon juice

Heat 1 tsp. Ghee in a large pan and roast the Rawa until you get a good aroma. Transfer the Rawa to a plate and allow to cool down.

In the same Pan heat the remaining Ghee and Oil.

Temper Mustard, Urad Dhal, Channa Dhal, Peanut, Cashew, Red Chilli and Curry Leaves.

Add Onion and Green Chilli; cook until the Onion turns translucent.

Add Ginger and sauté for 30 sec.

Add the Tomatoes and cook closed until the Tomatoes are soft.

Add 3 cups Water along with required Salt and bring to just boil. Add the Rawa and mix well; making sure there are no lumps. Cook closed stirring occasionally.

Garnish with Lemon Juice.

Ven Pongal

Rice - 1 cup

Moong Dhal - 1/3 cup

Ginger - 1 tsp, grated

Peppercorn - 1 tsp

Cumin seeds - 1 tsp

Ghee - 3 tbsp.

Cashew nut

Curry Leaves

Salt

In a pressure cooker add the Rice along with Moong dhal, Ginger and 4 cups Water. Pressure cook for 8 whistles.

In a mortar add the Peppercorn and Cumin seeds; crush using a pestle and keep aside.

Heat Ghee in a small skillet. Temper Cashew nut and Curry leaves. Once the Cashews reach a golden color add the crushed Pepper Cumin mixture and roast for a few seconds. Turn off heat.

Add this tempering to the cooked Rice Dhal mixture. Give a thorough mix.

Serve hot with Chutney, Sambhar and Medhu Vadai.