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.

Tomato Soup

There is nothing that makes the kid hiding in you happy like a bowl of Tomato soup served with a grilled Cheese sandwich.

Olive Oil - 1 tbsp.

Butter - 1 tbsp.

Cumin seeds - 1 tsp

Onion - 1, sliced

Carrot - 2, diced

Bell Pepper - 1/2,sliced (optional)

Garlic - 2 cloves, minced

Tomato - 4, diced

Ginger - a small piece, grated

Mint - 5 leaves, (optional)

Cayenne powder / Red Pepper Flakes - 1 tsp

Salt & Pepper

Chicken Stock - 1 cup

Heavy cream

Heat Olive Oil and Butter in a stockpot over medium heat.

Temper Cumin Seeds.

Stir in Onion, Carrot, Bell Pepper, Garlic, Tomato, Ginger, Mint, Red Pepper Flakes, Salt and Pepper. Cook closed for 10 min.

Add the Chicken Stock and cook closed for another 10 min. Puree until smooth using a hand blender. Strain through a sieve.

Ladle the soup into serving bowls and garnish with Heavy Cream.

Serve warm with grilled Cheese Panini.

Khichdi

Rice - 2 cup

Whole Green Moong Dhal - 1 cup

Ghee + Oil - 3 tbsp.

Asafetida - 1/8 tsp

Cumin - 1 tsp

Turmeric - 1 tsp

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 2 tsp

Tomato - 1, diced

Salt

Cilantro

In a large bowl add the Rice and Dhal; wash thoroughly and let soak for about 30 min.

Heat Ghee and Oil in a pressure cooker.

Temper Asafetida, Cumin seeds and Turmeric; sauté for 30 sec.

Add Onion and Green Chilli; cook until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add Tomatoes and cook closed until soft.

Add the soaked Rice and Dhal and give a good stir until Oil coats all the Rice. Season with required Salt.

Add 5 cups Water and bring to boil. Add in handful of Cilantro and pressure cook for 1 whistle followed by 12 min in simmer.