Spicy Paneer Naan

Ingredients :
For the dough :
500 grams maida
20 grams fresh yeast or 2 tsp dry yeast
25 grams ghee or margarine or butter
2 tbsp fresh curds
1½ tsp sugar
1 tsp salt

For the stuffing :
100 grams paneer, grated
1 onion, chopped
3-4 green chillies, chopped
2 tbsp coriander, chopped
salt to taste

Method :
Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Mix all the ingredients for the stuffing properly.
Divide the dough into 20 small parts and shape into naans. Put 1 tbsp of the filling in the centre.
Seal the edges and roll into oblong shape to any other shape whichever you like.
Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.

Aloo Paneer Sandwich

Ingredients :

4 bread slices
1potato, boiled
7-8 paneer pieces
1 onion, chopped
2 green cillies
½ tsp red chilli powder
½ tsp chat masala
Salt to taste

Method :

Smash the potatoes, cut the paneer to smaller piece and mix the above ingredients well (except bread).
Place the mixture between two slices of bread, add some butter and toast it in a toaster.
Tasty sandwich
is ready

Aloo Tikki

Ingredients :

4 aloo
4 green chillies
A handful fried peanuts
Salt to taste
1 onion
¼ cup oil

Method :

Chop the onion into fine pieces.
Boil potatoes peel the skin off & mash it.
Add this to the onion along with chopped green chillies salt & lightly powdered peanuts.
Mix all this and make small balls from these & press each of them lightly to form a circular shape.
Sprinkle oil on tava, add these tikkis to it, sprinkle oil as desired and fry them on the tava.

Gobi Manchurian

Ingredients :

1 cauliflower
1 small bunch spring onion, chopped
2 tsp ginger, finely chopped
1 tsp garlic finely chopped
¼ cup plain flour
3 tbsp cornflour
¼ tsp red chilli powder
2 dried red chillies
3 tbsp oil
1 ½ cups water
1 tbsp milk

Method :

Boil the cauliflower florettes for 3 to 4 minutes in plenty of water, to which a tbsp of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste.
Dip the cauliflower florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 ½ cups water and bring to a boil.
Add 1 tbsp cornflour to ¼ cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot.

Baingan Bhurta

Ingredients
1 Eggplant, freshly baked or broiled
2 green chilies, finely chopped
3 green onions (spring onions with greens)
1 tsp ground coriander
1 tsp ground cumin
½ tsp haldi
1 tsp garam masala
1" piece ginger, minced
2 large cloves garlic, minced
1 cup plain yogurt
2 tbsp ghee
2 tbsp cilantro leaves, finely chopped
salt to taste

Method :
Take out the skin and pulp the brinjal.
Heat the ghee and sauté the onion till it becomes translucent.
Put the ginger, garlic and green chilies and fry for a minute.
Put the chilli, coriander and cumin powders.
Put the garam masala, salt and cilantro.
Cook for a minute. Add the eggplant pulp, mix and cook for about 5 to 10 minutes.
Combine the beaten yogurt.
Ready to serve